mah@akguc.UUCP (06/29/84)
Someone had requested a recipe for squash bread. Here is
one that I have used several times. My family seems to enjoy
it, maybe some of you will too. Zucchini squash works well
with this recipe. I have added a couple more squash recipes,
hope they are enjoyed.
SPICY SQUASH BREAD
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs
3/4 cup sugar
1/3 cup vegetable oil
1/3 cup commerical sour cream
3 tablespoons apricot preserves
1 3/4 cups unpeeled shredded yellow squash (uncooked)
Combine first 8 ingredients in a mixing bowl; set aside.
Combine eggs, sugar, oil, sour cream, and preserves in
a large mixing bowl; stir in shredded squash. Gradually
add dry ingredients, stirring well.
Spoon the mixture into a greased and floured
8 1/2 x 4 1/2 x 3-inch loaf pan.
Bake at 350 degrees for 1 hour and 5 minutes or until a
wooden pick inserted in center of bread comes out clean.
Cool 10 minutes in pan; remove to wire rack, let cool
completely. Makes 1 loaf.
SQUASH CASSEROLE
2 lbs. zucchini or yellow squash
1 medium onion, chopped and sauteed
1 small green pepper, cut in strips & sauteed with onion
1/2 lb. sharp cheese, grated
2 cups cheese Ritz crackers, crumbled
2 eggs, beaten
1 cup squash liquid (add more if needed to make moist, but
not runny)
Cook squash until tender. Combine all ingredients and
place in a greased casserole dish. Bake uncovered at
350 degrees for about 30 minutes.
BEEF-STUFFED SQUASH
5 large yellow squash
1/2 lb. ground beef
1 medium onion, chopped
1 medium-size green pepper, chopped
1 (16-ounce)can whole tomatoes, drained and choppped
1/2 cup (2-ounces) shredded cheddar cheese
Wash squash thoroughly; cook in boiling salted water to
cover 8 to 10 minutes or until tender but still firm. Drain
and cool slightly. Trim off stems. Cut squash in half
lengthwise; remove pulp, leaving a firm shell. Coarsely chop
the pulp, and set aside.
Cook ground beef, onion, and pepper in a skillet until beef
is browned. Remove from heat, and drain of pan drippings.
Stir in squash pulp and tomatoes.
Place squash shells in a 13 x 9 x 2-inch baking dish.
Spoon ground beef mixture into shells; bake at 350 degrees
for 25 minutes. Sprinkle squash with cheese, and bake
5 minutes more. Makes 10 servings.