Thursday, August 27, 2009

Got Squash?

ZUCCHINI SOUP
4 cups sliced zucchini
1 medium onion, chopped
3 T. butter
1 cup water
1 can cream of chicken soup
1 cup milk
1 cup 1/2 & 1/2
1 tsp. basil
salt & pepper to taste


In a large saucepan, saute onion in butter for several minutes. Add zucchini and water - simmer about 30 minutes. Remove from heat and whir in blender (be careful - it will be very hot - I suggest cooling it a few minutes first). Return to saucepan and stir in soup, milk, 1/2 & 1/2 and seasonings. Heat to simmering. Yield: 4 servings



Other than sauteeing or steaming yellow squash, the following recipe is the one I use most when this yummy vegetable is in season.

SQUASH CUSTARD

1 -1/2 lbs. (2 large) yellow summer squash

salt & pepper

1 medium onion, chopped

1 cup white sauce, medium thickness seasoned to taste

1/2 cup American cheese, grated

2 eggs, slightly beaten

1 cup buttered bread crumbs

2 Tb. parmesan cheese

Wash and cube the squash.  Cool with the onion until tender in a little boiling salted water.  Drain thoroughly and combine with the white sauce, American cheese and eggs.  Turn into a greased baking dish, sprinkle with the buttered crumbs and the parmesan cheese.  Bake at 350 for about 30 minutes, or until browned.  Serves 4 - 6