WHAT CAN WE DO WITH ALL THAT SQUASH?
*Make a squash casserole (found on this recipe blog)
* Make zucchini bread.
* Add squash to spaghetti sauce.
* Add squash to vegetable soup.
* Slice thin slices of zucchini or yellow squash onto pizza, along with onions.
* Blanch squash for just 3 minutes, cool in ice water, drain and freeze in freezer bags.
* There is a chess pie recipe, using squash, but it is very sweet.
* Puree and freeze squash, and add it throughout the year to soups and sauces. Shh! Your family will never know!
* Sauté' squash with tomatoes, onions and herbs. Add grated cheese on top and serve.
* Hollow out a small zucchini with an apple corer, fill with tuna salad and slice.
* Cut zucchini in half, lengthwise. Fill with cooked ground beef or chicken, mixed with cream soup and vegetables. Bake until zucchini is tender. Top with cheese.
SWISS VEGETABLE MEDLEY
Recipe from Roxanne Staufer of Virginia
*Remember to eat 5 or more servings of fruits and vegetables each day for good health.
1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination, thawed and drained
1 can cream of mushroom soup
1 cup (4 oz.) shredded Swiss cheese
1/3 cup sour cream
¼ tsp. black pepper
1 (4 oz.) jar chopped pimiento, drained
1 can (2.8 oz.) French fried onions
Combine vegetables, soup, ½ cup cheese, sour cream, pepper, pimiento and ½ can onions. Pour into a 1 quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, for 5 minutes longer.