Fried Sliced Yellow Squash

In article <[email hidden]>,

jmcquown said:

I still have yellow crookneck squash. I've made casserole. I've steamed
it. It occurred to me this morning I could slice and fry some of it. I've
eaten this in some of the "home cooking" restaurants and it's delicious. My
question is, should I use a mixture of cornmeal and flour, with an egg wash?
(The squash is plenty moist by itself so I'm not sure if I need the egg wash
or just a dip in water or milk?) If I use this mixture, what, if any,
seasonings?

I also have some Zatarain's "fish fry" seasoning (which, according to the
box is also good for vegetables). It has a light spice to it which could
either compliment or overwhelm the sweet taste of the squash.

I don't have a deep fryer so I'd need to do this in a deep skillet. Any
opinions on how I should proceed?

Jill

I used to just dip the squash in flour and fry in about a half inch of
vegetable oil. Salt and pepper the squash after you remove it from the
pan. Beer batter is also an option--it's great on chunked up patty pan
squash.

I no longer fry it--I do miss it, though--I usually either steam the
squash with onions, or grill it (either sliced in long strips, or simply
split in half lengthwise).

I did get to sample a crock pot squash dish at a family reunion this
summer--chunk up a couple of good-sized summer squash, add a jar of
spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of shredded
cheddar. Simmer til the squash is tender. It was quick, easy, very
flavorful, and a good way to rid yourself of mammoth zuchinni.

Amy

jmcquown said:

I still have yellow crookneck squash. I've made casserole. I've steamed
it. It occurred to me this morning I could slice and fry some of it. I've
eaten this in some of the "home cooking" restaurants and it's delicious. My
question is, should I use a mixture of cornmeal and flour, with an egg wash?
(The squash is plenty moist by itself so I'm not sure if I need the egg wash
or just a dip in water or milk?) If I use this mixture, what, if any,
seasonings?

I also have some Zatarain's "fish fry" seasoning (which, according to the
box is also good for vegetables). It has a light spice to it which could
either compliment or overwhelm the sweet taste of the squash.

I don't have a deep fryer so I'd need to do this in a deep skillet. Any
opinions on how I should proceed?

Breading won't adhere very well to summer squash if fried, the squash
is too moist, will exude and detach the breading... I know, I've
tried... even a dusting of seasoned flour won't stick. But a batter
coating will stick, although then you'll pretty much need the pan
filled with enough oil that you may as well do the deep fryer thingie,
then may as well do squash fritters. However, what you can do is the
shake and bake thing; make 1/2" thick slices from large squash, dust
well with seasoned flour, dip in egg wash, dredge in seasoned crumbs
(or do the shake in bag trick), arrange in lightly greased roasting pan
and bake at 375ºF about 30-45 minutes. If you have a lot of squash to
cook then my prefered method is simply coat lightly with oil, season
and grill.

Sheldon

On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

jmcquown said:

I still have yellow crookneck squash. I've made casserole. I've
steamed it. It occurred to me this morning I could slice and fry some
of it. I've eaten this in some of the "home cooking" restaurants and
it's delicious. My question is, should I use a mixture of cornmeal and
flour, with an egg wash? (The squash is plenty moist by itself so I'm
not sure if I need the egg wash or just a dip in water or milk?) If I
use this mixture, what, if any, seasonings?

I also have some Zatarain's "fish fry" seasoning (which, according to
the box is also good for vegetables). It has a light spice to it which
could either compliment or overwhelm the sweet taste of the squash.

I don't have a deep fryer so I'd need to do this in a deep skillet.
Any opinions on how I should proceed?

Jill

I used to just dip the squash in flour and fry in about a half inch of
vegetable oil. Salt and pepper the squash after you remove it from the
pan. Beer batter is also an option--it's great on chunked up patty pan
squash.

I no longer fry it--I do miss it, though--I usually either steam the
squash with onions, or grill it (either sliced in long strips, or simply
split in half lengthwise).

I did get to sample a crock pot squash dish at a family reunion this
summer--chunk up a couple of good-sized summer squash, add a jar of
spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of shredded
cheddar. Simmer til the squash is tender. It was quick, easy, very
flavorful, and a good way to rid yourself of mammoth zuchinni.

Amy

I find the easiest way to manage zuchinni is to either not grow it, or to
chuck it into the compost pile before it can hurt anybody! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

A Ross said:

In article <[email hidden]>,

jmcquown said:

I still have yellow crookneck squash. I've made casserole. I've
steamed it. It occurred to me this morning I could slice and fry
some of it. I've eaten this in some of the "home cooking"
restaurants and it's delicious. My question is, should I use a
mixture of cornmeal and flour, with an egg wash? (The squash is
plenty moist by itself so I'm not sure if I need the egg wash or
just a dip in water or milk?) If I use this mixture, what, if any,
seasonings?

I also have some Zatarain's "fish fry" seasoning (which, according
to the box is also good for vegetables). It has a light spice to it
which could either compliment or overwhelm the sweet taste of the
squash.

I don't have a deep fryer so I'd need to do this in a deep skillet.
Any opinions on how I should proceed?

Jill

I no longer fry it--I do miss it, though--I usually either steam the
squash with onions, or grill it (either sliced in long strips, or
simply split in half lengthwise).

I love grilled squash but until a couple of days ago it was raining (Katrina
fallout).

Quoted message said:

I did get to sample a crock pot squash dish at a family reunion this
summer--chunk up a couple of good-sized summer squash, add a jar of
spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
shredded cheddar. Simmer til the squash is tender. It was quick,
easy, very
flavorful, and a good way to rid yourself of mammoth zuchinni.

Amy

I can imagine zucchini in something with tomato sauce, cheese, although I'd
use fresh Italian sausage (browned first) rather than smoked sausage in a
concoction like this. But I'm trying to get rid of YELLOW squash, not
zucchini. I can't imagine yellow squash with tomato sauce and sausage.

Jill

Wayne Boatwright said:

On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

jmcquown said:

I still have yellow crookneck squash. I've made casserole. I've
steamed it. It occurred to me this morning I could slice and fry
some of it.
Jill

I did get to sample a crock pot squash dish at a family reunion this
summer--chunk up a couple of good-sized summer squash, add a jar of
spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
shredded cheddar. Simmer til the squash is tender. It was quick,
easy, very flavorful, and a good way to rid yourself of mammoth
zuchinni.

Amy

I find the easiest way to manage zuchinni is to either not grow it,
or to chuck it into the compost pile before it can hurt anybody! :-)

LOL I don't understand your aversion to zucchini, but whatever 🙂 I still
have a couple of those which are going on the grill over the weekend but I
have at least 2 good sized crookneck to use up pretty pronto 🙂

Jill

Wayne Boatwright said:

On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

jmcquown said:

I still have yellow crookneck squash. I've made casserole. I've
steamed it. It occurred to me this morning I could slice and fry some
of it. I've eaten this in some of the "home cooking" restaurants and
it's delicious. My question is, should I use a mixture of cornmeal and
flour, with an egg wash? (The squash is plenty moist by itself so I'm
not sure if I need the egg wash or just a dip in water or milk?) If I
use this mixture, what, if any, seasonings?

I also have some Zatarain's "fish fry" seasoning (which, according to
the box is also good for vegetables). It has a light spice to it which
could either compliment or overwhelm the sweet taste of the squash.

I don't have a deep fryer so I'd need to do this in a deep skillet.
Any opinions on how I should proceed?

Jill

I used to just dip the squash in flour and fry in about a half inch of
vegetable oil. Salt and pepper the squash after you remove it from the
pan. Beer batter is also an option--it's great on chunked up patty pan
squash.

I no longer fry it--I do miss it, though--I usually either steam the
squash with onions, or grill it (either sliced in long strips, or simply
split in half lengthwise).

I did get to sample a crock pot squash dish at a family reunion this
summer--chunk up a couple of good-sized summer squash, add a jar of
spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of shredded
cheddar. Simmer til the squash is tender. It was quick, easy, very
flavorful, and a good way to rid yourself of mammoth zuchinni.

Amy

I find the easiest way to manage zuchinni is to either not grow it, or to
chuck it into the compost pile before it can hurt anybody! :-)

Now you tell me - 2 plants later 😉 My zucchini is still going strong
despite the earlier squash borer problem. I have 6 c shredded zucchini
tucked safely in the freezer for zucchini bread and muffins. We have
almost reached our fill of sauteed zucchini with onions and parmesan
cheese. Our neighbours are now sneaking off early in the morning and
waiting until we turn out our lights before coming home. I'm sure they
a locking their car doors as well. DD took two home the Tuesday just in
time for me to pick another nice ripe zucchini Wednesday morning. A
couple more should be ready by the end of the weekend. I might make a
batch of zucchini salsa and zucchini tomato sauce.

jmcquown said:

Wayne Boatwright said:

On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,
"jmcquown" <[email hidden]> wrote:

>I still have yellow crookneck squash. I've made casserole. I've
>steamed it. It occurred to me this morning I could slice and fry
>some of it.
>Jill

I did get to sample a crock pot squash dish at a family reunion this
summer--chunk up a couple of good-sized summer squash, add a jar of
spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
shredded cheddar. Simmer til the squash is tender. It was quick,
easy, very flavorful, and a good way to rid yourself of mammoth
zuchinni.

Amy

I find the easiest way to manage zuchinni is to either not grow it,
or to chuck it into the compost pile before it can hurt anybody! :-)

LOL I don't understand your aversion to zucchini, but whatever 🙂 I still
have a couple of those which are going on the grill over the weekend but I
have at least 2 good sized crookneck to use up pretty pronto 🙂

Jill

Jill, I have one good sized crookneck squash. I'm planning on cooking
it up and mashing it. Then I will spoon it into muffin tins and freeze.
Once froze, I'll put the squash muffins into a ziploc bag to be used
later. I find the muffin tin size is just perfect for individual
servings. I do the same with rutabagas. I've used cubes of squash and
ratabagas in soups too.

On Thu 01 Sep 2005 07:50:14a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:

> I still have yellow crookneck squash. I've made casserole. I've
> steamed it. It occurred to me this morning I could slice and fry
> some of it.
> Jill

I did get to sample a crock pot squash dish at a family reunion this
summer--chunk up a couple of good-sized summer squash, add a jar of
spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
shredded cheddar. Simmer til the squash is tender. It was quick,
easy, very flavorful, and a good way to rid yourself of mammoth
zuchinni.

Amy

I find the easiest way to manage zuchinni is to either not grow it, or
to chuck it into the compost pile before it can hurt anybody! :-)

LOL I don't understand your aversion to zucchini, but whatever 🙂 I
still have a couple of those which are going on the grill over the
weekend but I have at least 2 good sized crookneck to use up pretty
pronto 🙂

Jill

Jll, I don't really understand it either. I just know that I don't like
it. OTOH, I absolutely love the little yellow summer squash and the
crookneck squash. I bought a chunk of hubbard squash the other day. Cut
into cubes and cooked with onion, green pepper, and garlic. Very tasty.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Wayne Boatwright said:

On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:

>In article <[email hidden]>,
> "jmcquown" <[email hidden]> wrote:
>
>
>>I still have yellow crookneck squash. I've made casserole. I've
>>steamed it. It occurred to me this morning I could slice and fry
>>some of it.
>>Jill
>
>I did get to sample a crock pot squash dish at a family reunion this
>summer--chunk up a couple of good-sized summer squash, add a jar of
>spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
>shredded cheddar. Simmer til the squash is tender. It was quick,
>easy, very flavorful, and a good way to rid yourself of mammoth
>zuchinni.
>
>Amy
>

I find the easiest way to manage zuchinni is to either not grow it,
or to chuck it into the compost pile before it can hurt anybody! :-)

LOL I don't understand your aversion to zucchini, but whatever 🙂 I
still
have a couple of those which are going on the grill over the weekend
but I
have at least 2 good sized crookneck to use up pretty pronto 🙂

Jill

Jill, I have one good sized crookneck squash. I'm planning on cooking
it up and mashing it. Then I will spoon it into muffin tins and
freeze. Once froze, I'll put the squash muffins into a ziploc bag to
be used later. I find the muffin tin size is just perfect for
individual servings. I do the same with rutabagas. I've used cubes
of squash and ratabagas in soups too.

How will you use them when they are defrosted?

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Now you tell me - 2 plants later 😉 My zucchini is still going strong
despite the earlier squash borer problem. I have 6 c shredded
zucchini tucked safely in the freezer for zucchini bread and muffins.
We have almost reached our fill of sauteed zucchini with onions and
parmesan cheese. Our neighbours are now sneaking off early in the
morning and waiting until we turn out our lights before coming home.

LOL

I'm sure they

Quoted message said:

a locking their car doors as well. DD took two home the Tuesday just
in time for me to pick another nice ripe zucchini Wednesday morning.
A couple more should be ready by the end of the weekend. I might make
a batch of zucchini salsa and zucchini tomato sauce.

Please will you share your recipes for using Zucchini?

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I still have yellow crookneck squash. I've made casserole. I've steamed
it. It occurred to me this morning I could slice and fry some of it.

I've

Quoted message said:

eaten this in some of the "home cooking" restaurants and it's delicious.

My

Quoted message said:

question is, should I use a mixture of cornmeal and flour, with an egg

wash?

Quoted message said:

(The squash is plenty moist by itself so I'm not sure if I need the egg

wash

Quoted message said:

or just a dip in water or milk?) If I use this mixture, what, if any,
seasonings?

I also have some Zatarain's "fish fry" seasoning (which, according to the
box is also good for vegetables). It has a light spice to it which could
either compliment or overwhelm the sweet taste of the squash.

I don't have a deep fryer so I'd need to do this in a deep skillet. Any
opinions on how I should proceed?

Jill
--
The person who rows the boat seldom has time to rock it

Jill, when TFM makes it, he takes cornmeal, flour, garlic powder, pepper and
salt and shakes the individual pieces in a ziplock bag. It works. The
stuff sticks.

kili

Ophelia said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Wayne Boatwright wrote:

>On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:
>
>
>
>>In article <[email hidden]>,
>>"jmcquown" <[email hidden]> wrote:
>>
>>
>>
>>>I still have yellow crookneck squash. I've made casserole. I've
>>>steamed it. It occurred to me this morning I could slice and fry
>>>some of it.
>>>Jill
>>
>>I did get to sample a crock pot squash dish at a family reunion this
>>summer--chunk up a couple of good-sized summer squash, add a jar of
>>spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
>>shredded cheddar. Simmer til the squash is tender. It was quick,
>>easy, very flavorful, and a good way to rid yourself of mammoth
>>zuchinni.
>>
>>Amy
>>
>
>I find the easiest way to manage zuchinni is to either not grow it,
>or to chuck it into the compost pile before it can hurt anybody! :-)

LOL I don't understand your aversion to zucchini, but whatever 🙂 I
still
have a couple of those which are going on the grill over the weekend
but I
have at least 2 good sized crookneck to use up pretty pronto 🙂

Jill

Jill, I have one good sized crookneck squash. I'm planning on cooking
it up and mashing it. Then I will spoon it into muffin tins and
freeze. Once froze, I'll put the squash muffins into a ziploc bag to
be used later. I find the muffin tin size is just perfect for
individual servings. I do the same with rutabagas. I've used cubes
of squash and ratabagas in soups too.

How will you use them when they are defrosted?

I just put them into a microwave safe bowl and nuke them with a little
butter on top. I'm not one of these who likes brown sugar and other
gunk in my squash. If I'm eating alone, I use one. If DH is home, I
use 2. I works quite nicely for portion control. IIRC a large muffin
tin holds 4 oz per hole. I've used this method for individual meatloaf
servings as well. In fact my muffin tins get used more for this purpose
than muffins 😉

jmcquown said:

I still have yellow crookneck squash. I've made casserole. I've steamed
it. It occurred to me this morning I could slice and fry some of it. I've
eaten this in some of the "home cooking" restaurants and it's delicious. My
question is, should I use a mixture of cornmeal and flour, with an egg wash?
(The squash is plenty moist by itself so I'm not sure if I need the egg wash
or just a dip in water or milk?) If I use this mixture, what, if any,
seasonings?

A Greek restaurant near me slices zucchini very thin lengthwise (or on
a severe bias), tosses it in flour (no egg wash or dunk of any sort)
fries it and serves it with skordalia (cold mashed potatoes with lots
of olive oil and LOTS of pounded garlic). I'd shallow fry them for
this. Similarly, my Bulgarian friend Eva cuts them the same way and
fries them as is (no dunk or dredge) until they soften and take on a
little color then serves them in yoghurt flavored with LOTS of crushed
garlic. There's more yogurt than zucchini. Add some or all the oil left
over from frying or some new olive oil to this salad it you want.

-bwg

Ophelia said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Now you tell me - 2 plants later 😉 My zucchini is still going strong
despite the earlier squash borer problem. I have 6 c shredded
zucchini tucked safely in the freezer for zucchini bread and muffins.
We have almost reached our fill of sauteed zucchini with onions and
parmesan cheese. Our neighbours are now sneaking off early in the
morning and waiting until we turn out our lights before coming home.

LOL

I'm sure they

Quoted message said:

a locking their car doors as well. DD took two home the Tuesday just
in time for me to pick another nice ripe zucchini Wednesday morning.
A couple more should be ready by the end of the weekend. I might make
a batch of zucchini salsa and zucchini tomato sauce.

Please will you share your recipes for using Zucchini?

No problem 🙂 I'm going to break this into two replies because of the
length.

-----

Freezing Grated Zucchini

Wash zucchini and seed if the zucchini is larger than 6 - 8 inches long.
Grate unpeeled zucchini. Pack into vacuum bags or ziplocs in 1 c
portions. Freeze.

-----

Sauteed Zucchini and Onions

1 6 - 8" zucchini, quartered and sliced into bite size pieces
1 spanish onion, sliced thinnly

olive oil
butter (optional)
salt
pepper
parmesan cheese

Heat fry pan and add onions and zucchini. Let sautee until the onions
are carmelized. Stir in about 1 tsp of butter for added flavour.
Sprinkle a little salt and pepper on top. Finish with a generous
sprinkling of parmesan cheese. Fresh grated parmesan has a nicer
flavour for this dish than the dried.

-----

Zucchini Loaf

2 eggs
1/2 c cooking oil
1 c granulated sugar
1 c grated zucchini
1 tsp vanilla

2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Beat eggs until frothy. Beat in oil and sugar. Add zucchini and stir
in vanilla. In separate bowl combine dry ingredients. Stir well and
pour in zucchini mixture. Stir to moisten. Pour int greased loaf pan.
Bake 50 - 60 min in 350 F oven until a toothpick inserted in the
centre comes out clean. Let stand 10 min then remove from pan and cool
on rack.

My note: this recipe freezes nicely.

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown wrote:

>Wayne Boatwright wrote:
>
>
>>On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:
>>
>>
>>
>>>In article <[email hidden]>,
>>>"jmcquown" <[email hidden]> wrote:
>>>
>>>
>>>
>>>>I still have yellow crookneck squash. I've made casserole. I've
>>>>steamed it. It occurred to me this morning I could slice and fry
>>>>some of it.
>>>>Jill
>>>
>>>I did get to sample a crock pot squash dish at a family reunion
>>>this
>>>summer--chunk up a couple of good-sized summer squash, add a jar
>>>of
>>>spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
>>>shredded cheddar. Simmer til the squash is tender. It was quick,
>>>easy, very flavorful, and a good way to rid yourself of mammoth
>>>zuchinni.
>>>
>>>Amy
>>>
>>
>>I find the easiest way to manage zuchinni is to either not grow it,
>>or to chuck it into the compost pile before it can hurt anybody!
>>:-)
>
>
>LOL I don't understand your aversion to zucchini, but whatever 🙂
>I still
>have a couple of those which are going on the grill over the weekend
>but I
>have at least 2 good sized crookneck to use up pretty pronto 🙂
>
>Jill
>
>

Jill, I have one good sized crookneck squash. I'm planning on
cooking it up and mashing it. Then I will spoon it into muffin tins
and freeze. Once froze, I'll put the squash muffins into a ziploc bag
to be used later. I find the muffin tin size is just perfect for
individual servings. I do the same with rutabagas. I've used cubes
of squash and ratabagas in soups too.

How will you use them when they are defrosted?

I just put them into a microwave safe bowl and nuke them with a little
butter on top. I'm not one of these who likes brown sugar and other
gunk in my squash. If I'm eating alone, I use one. If DH is home, I
use 2. I works quite nicely for portion control. IIRC a large muffin
tin holds 4 oz per hole. I've used this method for individual
meatloaf servings as well. In fact my muffin tins get used more for
this purpose than muffins 😉

Thank you🙂 Do you just use them as a side dish to your mail course?

"~patches~" <[email hidden]> wrote in message >>

Quoted message said:

Quoted message said:

No problem 🙂 I'm going to break this into two replies because of the
length.

-----

Freezing Grated Zucchini

Wash zucchini and seed if the zucchini is larger than 6 - 8 inches
long. Grate unpeeled zucchini. Pack into vacuum bags or ziplocs in 1 c
portions. Freeze.

-----

Sauteed Zucchini and Onions

1 6 - 8" zucchini, quartered and sliced into bite size pieces
1 spanish onion, sliced thinnly

olive oil
butter (optional)
salt
pepper
parmesan cheese

Heat fry pan and add onions and zucchini. Let sautee until the onions
are carmelized. Stir in about 1 tsp of butter for added flavour.
Sprinkle a little salt and pepper on top. Finish with a generous
sprinkling of parmesan cheese. Fresh grated parmesan has a nicer
flavour for this dish than the dried.

-----

Zucchini Loaf

2 eggs
1/2 c cooking oil
1 c granulated sugar
1 c grated zucchini
1 tsp vanilla

2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Beat eggs until frothy. Beat in oil and sugar. Add zucchini and stir
in vanilla. In separate bowl combine dry ingredients. Stir well and
pour in zucchini mixture. Stir to moisten. Pour int greased loaf
pan. Bake 50 - 60 min in 350 F oven until a toothpick inserted in the
centre comes out clean. Let stand 10 min then remove from pan and
cool on rack.

My note: this recipe freezes nicely.

many thanks for these🙂) All saved🙂)

O

Ophelia said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

>jmcquown wrote:
>
>
>
>>Wayne Boatwright wrote:
>>
>>
>>
>>>On Thu 01 Sep 2005 07:18:00a, A Ross wrote in rec.food.cooking:
>>>
>>>
>>>
>>>
>>>>In article <[email hidden]>,
>>>>"jmcquown" <[email hidden]> wrote:
>>>>
>>>>
>>>>
>>>>
>>>>>I still have yellow crookneck squash. I've made casserole. I've
>>>>>steamed it. It occurred to me this morning I could slice and fry
>>>>>some of it.
>>>>>Jill
>>>>
>>>>I did get to sample a crock pot squash dish at a family reunion
>>>>this
>>>>summer--chunk up a couple of good-sized summer squash, add a jar
>>>>of
>>>>spaghetti sauce, a pound of smoked sausage, and a 16 oz. bag of
>>>>shredded cheddar. Simmer til the squash is tender. It was quick,
>>>>easy, very flavorful, and a good way to rid yourself of mammoth
>>>>zuchinni.
>>>>
>>>>Amy
>>>>
>>>
>>>I find the easiest way to manage zuchinni is to either not grow it,
>>>or to chuck it into the compost pile before it can hurt anybody!
>>>:-)
>>
>>
>>LOL I don't understand your aversion to zucchini, but whatever 🙂
>>I still
>>have a couple of those which are going on the grill over the weekend
>>but I
>>have at least 2 good sized crookneck to use up pretty pronto 🙂
>>
>>Jill
>>
>>
>
>Jill, I have one good sized crookneck squash. I'm planning on
>cooking it up and mashing it. Then I will spoon it into muffin tins
>and freeze. Once froze, I'll put the squash muffins into a ziploc bag
>to be used later. I find the muffin tin size is just perfect for
>individual servings. I do the same with rutabagas. I've used cubes
>of squash and ratabagas in soups too.

How will you use them when they are defrosted?

I just put them into a microwave safe bowl and nuke them with a little
butter on top. I'm not one of these who likes brown sugar and other
gunk in my squash. If I'm eating alone, I use one. If DH is home, I
use 2. I works quite nicely for portion control. IIRC a large muffin
tin holds 4 oz per hole. I've used this method for individual
meatloaf servings as well. In fact my muffin tins get used more for
this purpose than muffins 😉

Thank you🙂 Do you just use them as a side dish to your mail course?

Yes 🙂

One time on Usenet said:

I still have yellow crookneck squash. I've made casserole. I've steamed
it. It occurred to me this morning I could slice and fry some of it. I've
eaten this in some of the "home cooking" restaurants and it's delicious. My
question is, should I use a mixture of cornmeal and flour, with an egg wash?
(The squash is plenty moist by itself so I'm not sure if I need the egg wash
or just a dip in water or milk?) If I use this mixture, what, if any,
seasonings?

I also have some Zatarain's "fish fry" seasoning (which, according to the
box is also good for vegetables). It has a light spice to it which could
either compliment or overwhelm the sweet taste of the squash.

I don't have a deep fryer so I'd need to do this in a deep skillet. Any
opinions on how I should proceed?

I've never tried frying yellow squash, but my method for fried
zucchini is to slice, dip in beaten egg, dredge in seasoned flour
(I just use S&P), then saute in butter until brown and crispy on
each side. I wish I felt better lately, I'd love to make some...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Ophelia wrote on 01 Sep 2005 in rec.food.cooking

Quoted message said:

many thanks for these🙂) All saved🙂)

I like to grill zuchinni. I cut a 8 to 10 inch long one into about 6
slabs, then bisect those slabs. I put them in a bowl. drizzle italian
salad dressing on them as well as a couple squirts of Maggi sauce. I then
toss them about a bit and put them on a hot grill and brush them with
whatever sauce is left in the bowl. These are very good.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.