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Three Easy Summer Squash Recipes
by Rachel Paxton
If your garden is over-run with summer squash, try these easy
main dish recipes your family is sure to enjoy. Zucchini can
also be substituted for the summer squash. Enjoy!
Summer Squash Casserole
6 c. yellow or zucchini squash, chopped
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 8-oz. pkg. herb stuffing mix
1/2 c. melted shortening
Cook squash and onion about 5 minutes, drain. Combine soup, sour
cream, and carrots, fold in drained squash and onion. Combine
stuffing mix and shortening, spread half of mix into 12x8x2-inch
pan. Spoon vegetable mix over top, cover with rest of stuffing
mix. Bake at 350 degrees for 30 minutes. Note: this recipe can
be served as a main dish or side dish.
Midwestern Stir-Fry
1/2 c. Miracle Whip Salad Dressing or
mayonnaise
2 tbsp. milk
1/2 tsp. mustard
1/2 lb. smoked sausage, cut into 1/4-in. slices, halved
3/4 c. yellow squash slices, halved
1/2 c. green or red pepper strips
1/2 c. green onions, cut into 1-in. pieces
Hot cooked rice
Combine salad dressing, milk, and mustard, mixing until well
blended; set aside. Stir-fry sausage in large skillet or wok over
high heat until thoroughly heated. Remove sausage from skillet;
drain, reserving 1 tbsp. fat. Return reserved fat to skillet. Add
squash and peppers. Stir-fry 3 minutes. Return sausage to skillet
with onions; stir-fry 1 minute. Remove from heat. Add salad
dressing mixture; mix lightly. Serve over hot cooked rice.
Summer Squash Pork Bake
1 lb. ground pork
1/2 tsp. garlic salt
1/4 c. fine dry bread crumbs
3 tbsp. Parmesan cheese, grated
6 oz. mozzarella cheese, sliced
1/2 pint sour cream
6 summer squash, each about 5 inches long
Salt and pepper
Fry pork until meat loses its pinkness. Drain fat, then stir in
garlic salt, crumbs, 2 tbsp. Parmesan cheese and sour cream. Set
aside. Cut squash in thin lengthwise slices. Sprinkle lightly
with salt and pepper. In a greased shallow 2-quart baking dish,
arrange about half of the squash slices; spoon pork mixture
evenly over top and cover with remaining squash slices. Bake,
covered, 350 degrees for 35 minutes. Uncover, arrange mozzarella
cheese over top and sprinkle with remaining Parmesan cheese. Bake
uncovered 10 minutes or until cheese is golden.
Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, gardening, organizing tips,
home decorating, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com
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