|Herbs Annuals Perennials VEGETABLES||Spring Recipe Hanging baskets||TOPSOIL /MULCH||Christmas|
“WE GROW OUR OWN”
MANCHESTER, CT 06040
Stuffed Summer Squash
6 yellow squash
3/4 cup ricotta cheese
4 green onions, chopped
1 tablespoon fresh parsley
2 teaspoons fresh sage
2 teaspoons fresh thyme
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side by side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender.
about 1/2 cup grated carrots
4 medium yellow squash
1 pint sour cream
1 can cream of chicken soup
1 stick margarine, melted
1 package Pepperidge farm bread stuffing mix
salt and pepper to taste
Cut up squash and onions, boil together for about 5 minutes. Drain. Mix together grated carrots, sour cream and cream of chicken soup. Add squash and onions. In a separate bowl toss stuffing mix with melted butter until well mixed. Use 1/2 bread crumb mix and line the bottom of a casserole dish. add spices to the first mixture and spoon this mixture onto bread crumb layer, top with remaining bread crumbs. Bake about 30 minutes. This is a really great recipe. Bring it to a picnic & it will definitely disappear! (Gladys Stringfellow)
Fried Summer Squash
salt & Pepper
slice squash in thin slices. Beat egg, dip squash slices into egg-then into flour. Frying pan should be heating vegetable oil. when hot enough to fry put squash slices into fryer fry until golden brown-turn squash over. remove & drain on a paper towel.
Peppers, Hamburger, squash meal (see under pepper recipes)
Great for dieters
|Microwaved Zucchini or
1/2 cup onion, chopped
In a 3-quart microwave casserole dish, combine onion and water. Cover and microwave on high power for 2 minutes. Stir in zucchini or yellow squash. Cover and cook on high for 5 minutes. Drain. Brown almonds in a small skillet in melted margarine. Sprinkle over drained vegetables. Sprinkle with marjoram, lemon juice and pepper. Toss, then cover and microwave on high for 1 minute. Before serving, sprinkle with Parmesan cheese
3 cups zucchini, sliced
Arrange zucchini, tomato and onion in a casserole dish prepared with a nonstick coating. Sprinkle seasoning through the mixture. Bake at 350 degrees F for 30 to 45 minutes, depending on how well cooked you want the vegetables.
1 tablespoon margarine, melted
Put the herb stuffing, reserving 1 cup, in a 3-quart casserole dish. Combine all other ingredients with the stuffing mix. Pat lightly into the casserole dish. Sprinkle the reserved bread cubes on top. Bake in oven at 350 degrees F for 45 minutes.
ZUCCHINI CASSEROLE-Jodi Botticello
And another GREAT recipe from Patti Botticello: