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GrannyG

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This sounds like an interesting recipe...must try this one...


This sounds like an interesting recipe...gotta try this one

Lavernne Ray

"Squash Enchiladas" 350°Oven

Chop up & put in microwaveable Bowl
2 Lbs Yellow Squash ( 6 cups)
1/2 Cup Onion( chopped )
1/2 Jalapeno Pepper ( seeded & finely chopped)
1/2 Tsp.Salt
1/4 Tsp Black Pepper
Cover with Wax paper & microwave on High
for 6-8 minutes stirring once.Then add 1/4:
Cup Ranch Dressing & set aside.
I'm medium saucepan combine & mix well=
1 1/2 Cups Milk
1 ( 10oz ) Can Cream Mushroom Soup
1(10oz ) Can Cream of Chicken Soup
1/2 Cup Sour Cream
1/4 Cup Ranch Dressing
Other Half of Jalapeno ( seeded & chopped)
Cook over medium heat until heated through.
Spray with Pam 9"×13" Pan
Warm 16 Regular size Corn Tortillas
Need 2 Cups Shredded Colby- Monterrey Jack
Cheeses.
Now to put enchiladas together=
Put 1 Tbsp.Squash mixture in tortilla
Sprinkle with Cheese roll up & place
Seam side down in pan.
Continue until all 16 tortillas are made.
BE SURE & KEEP 1/2 CUP OF CHEESE TO
PUT ON TOP.
POUR soup mixture over top of the Enchilidas
Then sprinkle other 1/2 Cup Cheese over top.
Bake uncovered in 350° Oven about 25 minutes or until heated through.
These Enchilidas will Surprise you with
how good they are.My younger brother liked them but wanted to know why there was no
Meat in them.
 
Squash and Hominy Casserole

2 pounds yellow squash
2 cans of hominy, drained, I prefer the yellow hominy
1/2 pound sharp cheese, grated
1 can diced green chilies
1 1/2 cup sour cream
1 teaspoon salt
1 large onion, chopped
1/2 stick margarine ( I use butter)

Cook squash,onion, and butter slowly until tender with
1/2 cup water in skillet. Add remaining ingredients, except
only use 1/2 of the cheese. Pour into a baking dish and top
with the remaining cheese. Sprinkle with crushed Tostitos or
Doritos. Bake at 325 degrees about an hour.
 
I made a lasagna recently with squash. Sliced them lengthwise and used the slices for noodles, adding a homemade spaghetti type sauce and ricotta cheese. Turned out great! Also made bread and butter pickles to can with yellow squash, and most recently mock pineapple. Use what you got!

In a short time, I will have a bunch of butternut squash. I know that they store well but am wondering about recipes for them.
 
Recipe from Steve Johnson

SQUASH PUPPIES

Ingredients

1 cup self-rising corn meal mix (I use Martha White Hot Rize, white cornmeal)

1 T. self-rising flour

pepper, to taste

1/4 t. baking soda

1 egg, beaten

1 cup finely diced yellow squash

3 green onions, including the stems, thinly sliced, optional

1/3 cup plus 2 T. buttermilk

Directions
Mix the dry ingredients together with the squash (and green onions if using them in the recipe). Add the buttermilk starting with 1/3 cup and then per tablespoon until you have a very thick batter, making sure you have no dry cornmeal in your batter.

Prepare a small, deep, heavy saucepan for frying the hushpuppies by adding about 2 to 3" of oil, and place over medium to medium high heat. When the oil starts to move, scoop out hushpuppy batter a tablespoon at a time and add to the hot oil.

A 1 T. ice cream scoop works great for this. Your saucepan should be deep, but large enough to hold 3 to 4 puppies at a time. Brown hushpuppies on each side, and remove to paper towels to drain. Serve hot. Makes 13 to 16 puppies. Repeat-you want a thick batter, so add the extra 2 T. sparingly. It would be better to add one at a time as needed.

FOR DIPPING - Mix Mayonnaise and garlic together
 
Apple Zucchini Muffins
Apple Zucchini Muffins - soft and fluffy muffins with zucchini and apple. Perfect for lunch boxes or as an after-school snack!
Course Breakfast
Cuisine American
Keyword zucchini muffins
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 205 kcal
Author Anna
Ingredients
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup shredded zucchini see note
  • 1 cup shredded apple (one medium apple I used gala)
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil
  • 1 large egg
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
  4. Add shredded zucchini and apple. Stir to coat with the dry ingredients.
  5. In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
  6. Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
  7. Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
  8. Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
  9. Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.
Recipe Notes
It is very important to squeeze as much moisture from the shredded zucchini and apple as possible. To do so, place shredded zucchini and apple on a stack of two paper towels and squeeze in your hands over the sink. You can use a colander with small holes but the paper towel method works the best.
 
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