Thursday, August 26, 2010

Rebecca J. Vickery Shares Summer Squash

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. 

Squash Patties
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. 
Serving suggestion:
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
Dash pepper

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.  
Hope you enjoy these recipes as much as we do.

A Summer Collection


Jane Richardson, writer said...

Mmmm.....these sound lovely! I particularly like the sound of the patties, I love things like that. Must try these with courgettes/zucchini, as we rarely have these summer squash in the shops, but it sounds like they'd work just as well. I'll send these recipes to my veg-growing sister too - she always has a glut to use up!
Delicious, Rebecca! :-))

Jane x

Lindsay Townsend said...

Delicious, Rebecca!

Rebecca J Vickery said...

Hi Jane,
The patties are my favorite too. I would think any grate-able squash would work equally well. They can also be prepared in the iron skillet out on your grill, rolled up, and then carried like finger food. LOL

Thanks Lindsay.

Savanna Kougar said...

Rebecca, yum. I've rarely had squash, but have always liked it in dishes others have served. It is in some of the frozen veg mixes I buy, which I've used for omelets and pasta.

I'd like to grow it one of these days, and now I have two fabulous recipes.

Bekki Lynn said...

We eat a lot of yellow squash and zuchinni when in season as well.

All sorts of skewers or doused with butter and laid out on the grill, but we've never had the patties. We'll have to give it a shot.