Yellow Summer Squash are among my family's favorite veggies.
We don't care for them frozen or canned, but we eat bunches of them when they are in season. The yellow crookneck are our favorite variety.
I am always on the lookout for recipes that are a bit different, easy to prepare, and yummy. But the following recipes are old ones, passed down from mother to daughter (or to daughter-in-law in my case) for several generations. They have been tested repeatedly on my family and given a stamp of approval as favorites in my recipe box.
1 cup grated squash
1 teaspoon sugar (or Splenda)
1 egg (or equivalent egg substitute)
1/2 teaspoon minced onion
2 tablespoons flour
1/2 teaspoon baking powder
A dash of cayenne pepper or Louisiana Hot Sauce (optional)
Salt and pepper to taste
Mix all ingredients except salt and pepper.
Prepare a skillet by covering the bottom with vegetable oil or if using a non-stick skillet spray with cooking spray and heat on medium high. Drop mixture into skillet by large tablespoons. Sprinkle with salt and pepper to taste. When edges are brown, flip patties and brown other side. Take them up and drain for about five minutes on paper towels to remove any extra oils, then serve. These do not freeze well, but will keep for several days in the fridge and are microwavable for reheating.
The grandkids love these patties served with a beautiful slice of tomato on top and a dab of sour cream or ranch dressing.
Dilly Panned Summer Squash
(This recipe was published in a Better Homes & Gardens cookbook in 1930 after a family member submitted it to the magazine for a contest. Though the original recipe book was lost, I do have a reprint from 1981.)
1 pound yellow crookneck or zucchini squash
2 tablespoons butter or margarine
1 tablespoon snipped parsley
1/4 teaspoon salt
1/4 teaspoon dried dillweed
Wash and slice unpeeled squash. In a medium skillet melt butter. Add squash slices and sprinkle with parsley, salt, dillweed, and pepper. Cover and cook over medium-low heat for 8 to 10 minutes or until tender. Stir frequently. Makes 3 to 4 servings.
A Summer Collection