Summer usually produces an abundant supply of yellow squash and zucchini squash. Today I have some recipes for the yellow squash variety. You can simply wash and slice both kinds of squash, cover with water, add some butter and your favorite seasonings. I also slice an onion into rings and place on the top when steaming. Always cook your squash until just tender and not falling apart. Having a garden to simply walk out and grab some squash is wonderful, but so are those roadside produce stands. On the farm it seemed as though we had to pick every day because they grew overnight.
Summer squash bread
Preheat oven to 325 degrees. In a large bowl, using an electric mixer, beat three eggs until fluffy. Beat in 2 cups sugar, 1 cup oil, and 2 tsp. vanilla. Gradually mix in 3 cups all-purpose flour, 3 tsp. baking powder, 2 tsp. cinnamon and 2 tsp. ground nutmeg. Fold in 2 cups shredded yellow squash. Mix well and pour into a greased 9-in.-by-13-in. baking dish. Bake 45 minutes in the preheated oven. The bread is done when a knife inserted comes out clean.
Yellow squash casserole
Preheat oven to 400 degrees. Place 4 cups sliced yellow squash and 1/2 cup chopped onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender. Drain well and place in a large bowl. In another bowl, mix together 35 crushed cracker crumbs, and 1 cup shredded cheddar cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together 2 beaten eggs and 3/4 cup milk, then add to the squash mixture. Stir in 1/4 cup melted butter and season with salt and pepper. Spread this mixture into a 9-in.-by-13-in. baking dish. Sprinkle with the remaining cracker mixture and dot with butter. Bake for 25 minutes or until lightly browned.
Fried squash with bacon
Place two slices of bacon in a large skillet over medium high heat. Cook until crisp. Remove bacon from pan and set aside. Add two medium yellow squash, thinly sliced, half of a medium onion, sliced, and one jalapeno pepper, chopped (optional), in the skillet with bacon drippings until tender but still firm, stirring frequently. Crumble the bacon into the skillet and season with a dash of soy sauce, salt and pepper. Stir to blend in seasonings and serve.
Cook 10 to 12 large yellow squash, sliced, with one large diced onion in boiling water for 20 minutes. Drain well and press between paper towels. Stir together the squash mixture with one 8-oz. container of sour cream, salt and pepper. Spoon into a lightly greased 9-in.-by-13-in. baking dish. Top with 2 cups shredded cheddar cheese. Stir together 2 cups cornflakes cereal, crushed, and 3 tbsp. melted butter. Sprinkle this over the casserole. Bake at 350 degrees for 30 minutes.