Squash and Sausage Squash Cake Baked Tomato With Squash
Squash Tomato Casserole
Squash and Sausage
2 Tablespoons olive oil 1 small onion, chopped 1 clove
garlic, minced
1/2 lb. sweet Italian link sausage, sliced thin 1 lb.
yellow summer squash, trimmed, sliced thin 1 medium green
Italian pepper (or mild New Mexico pepper), seeded and
sliced thin 1 Tablespoon red wine vinegar Salt and
freshly ground black pepper to taste
Heat the oil in a large heavy skillet over medium high
heat. Add the onion and sauté about 1 minute. Add the
garlic and cook about 4 minutes longer. Stir in the sausage
slices and cook, stirring frequently until well browned,
about 12 minutes. Using a slotted spoon to drain off the
grease, transfer the mixture to a plate. Pour off all but 3
Tablespoons fat from the skillet. Add the squash and
Italian (or mild New Mexico) pepper. Cook, tossing
frequently, until tender, about 10 minutes. Return the
sausage mixture to the skillet, stirring well. Cook,
covered, over medium high heat for 5 minutes. Remove the
cover and sprinkle the mixture with the vinegar. Cook
uncovered, stirring constantly, 3 minutes longer. Add salt
and pepper to taste and serve. Serves 4
Summer Squash Cake
2/4 lb. yellow summer squash, trimmed and grated (about 1
cup) 1 teaspoon finely slivered orange peel
3/2 cup chopped dried dates
4/2 cup chopped pecans 2 cups plus 1 Tablespoon all-purpose
flour 1 teaspoon baking powder 1 teaspoon baking soda
5/4 teaspoon salt 1 teaspoon vanilla extract 1 1/4 Cups
granulated sugar 1 cup sour cream
Glaze 2 Tablespoons orange juice 2 Tablespoons lemon juice 2
Tablespoons superfine sugar Icing 1 Cup confectioners sugar
1 teaspoon ground cinnamon 2 Tablespoons orange juice 1
teaspoon whipping cream (or heavy cream)
Preheat the oven to 350 degrees. Combine the squash, orange
peel, dates and pecans in a small bowl. Toss thoroughly
with the 1 Tablespoon flour and set aside. Sift the
remaining flour with the baking powder, baking soda and
salt and set aside. Beat the eggs in a large bowl until
frothy. Add the vanilla and the granulated sugar and beat
until light and lemon colored. Beat in the sour cream. Add
the sifted ingredients and beat until smooth. Add the
squash mixture and blend well. Pour the batter into a
lightly buttered and floured 1 1/2 to 2 quart Bundt pan.
Bake until a toothpick inserted in the center comes out
clean, about 1 hour. Cool on a rack for 10 minutes and
remove from pan. [censored] the top and sides of the cake all
over with a toothpick. Meanwhile, make the glaze: Combine
the orange juice, lemon juice, and superfine sugar in a
small bowl. Spoon this over the cake, allowing it to soak
in until the cake is moist but not wet. Cool completely.
Before serving, make the icing: Combine confectioners
sugar, cinnamon, orange juice and cream in a small bowl.
Beat until smooth and drizzle over the cake. Serves 8 - 10
Baked Tomato With Squash
6/2 Cup wheat germ 4 large tomatoes
7/2 Cup chopped summer squash 1 large celery stalk, diced
8/2 green pepper, diced 2 Tablespoons olive oil
9/4 Cup Cheddar cheese
10/4 teaspoon salt
11/4 Cup bread crumbs
Preheat oven to 350 degrees. Lightly grease a small
casserole dish and sprinkle it with wheat germ. Slice
tomatoes into thick pieces and place on wheat germ. Sauté
onion, squash, celery, and pepper together in olive oil.
When hot, add Cheddar cheese, salt, and enough bread
crumbs to hold the mixture together. Layer over the
tomatoes and sprinkle again with wheat germ. Bake 15-20
minutes. Serves 6
Squash Tomato Casserole
4 medium sized fresh ripe tomatoes, cut in 1/2 inch slices 2
medium sized summer squash, cut in 1/2 inch slices
12/3 Cup grated Cheddar Cheese Dash salt Dash pepper 1 Cup
crushed potato chips
Preheat oven to 350 degrees. Arrange a layer of squash
slices, a layer of tomato slices and a layer of sliced
onions in a large glass or ceramic casserole dish.
Sprinkle some cheese over the layers. Repeat until
squash, tomatoes and onions are used up. Salt and pepper
lightly between layers. Top with crushed potato chips
and bake for 30 minutes, or until top layer of cheese is
melted and bubbly. 4 - 6 servings
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