Squash b' gosh!

[jinman]

Bird, when you cook it on the grill, start with it thick and coat it well with olive oil for taste and to prevent it from sticking. Also, I can make the first flip using tongs, but when it cooks all the way through, it's so tender that I have to use a thin metal spatula to take it off the grill without tearing it up. What I cooked last night had nice dark grill marks and looked more like little catfish filets than squash when I took it off the grill.

 

[mjarrels]

Squash season around here is why you lock your car doors... Don't need a bag of squash left inside by someone.

mark

 

[Bird]

Jim, 2 or 3 years ago, I bought one of those skillets that's full of holes for cooking stuff on the grill that's small enough it would fall through or stuff that might fall apart. And it's never been used! Maybe I ought to try that.:laughing:

 

[Bird]

Squash season around here is why you lock your car doors... Don't need a bag of squash left inside by someone.

mark

Mark, I've heard that a lot about zucchini. I'm not sure why, but when I was a kid I don't think my family ever planted any zucchini, but then when I had a garden, I did plant it and we found that we like the yellow squash and zucchini mixed even better than either one alone.

But my family did always plant some white squash and I think it's really great fried. I don't know why, but I can't recall ever seeing it in the grocery stores, but I did buy some at a little local farmers market a couple of times last summer. One year when I had a garden, I bought a package of yellow squash seeds, but when they came up, one of the plants was the white squash. I hadn't expected that, but certainly didn't mind.

 

[Chuck52]

Bird,

I planted the yellow patty pan squash once, but it seemed less productive than the standard yellows. I don't remember if it tastes different? As to zucchini vs yellow squash, I much prefer the yellow. Funny thing though. This year we had a sudden flush of both zucchini and yellow squash and when I took some excess to work it was easier to give away the zucchini. Some people got no taste!

Yellow squash sliced,, dredged in corn meal and fried. Even the kids like it!

All my squash is about done now. I kept the squash bugs under control with just soapy water, but the cucumber beetles kept going and finally did in both kinds of squash and almost all my cucumbers. We'd had enough squash, but DW is seriously disappointed in no more cucumbers.

Chuck

 

[SPIKER]

never been a eater of yellow squash. have planted a bunch of zuces though last year we had I think 15 bushes seemed every seed in thepack made 3 bushes lol. we were breaking into cars to get rid of them I left bags full at work as well lol

I like them best made into sweet relish as a mix adder. were good sliced down middle seeds removed and filled full of cheese hamburger ect and baked to golden brown. have to get the woman to post the relish about 2/3 zucchini and 1/3 cucumbers with little bit of red green peppers ect. woman is looking for the relish directions it is GOOD.

mark

 

[txdon]

Jim, the best way to enjoy squash is "Mom's squash pie"! Of course I have never asked her for the recipe because there is always squash pie at her house.

 

[jinman]

Jim, the best way to enjoy squash is "Mom's squash pie"! Of course I have never asked her for the recipe because there is always squash pie at her house.

Okay, now you've done it!:smiley_aafz: Tell Mom you are being held for ransom by your TBN buddies who demand to know her squash pie recipe. That sounds pretty darn good.:licking: I'd bet you could make a delicious pie with butternut squash too.

 

[SPIKER]

Okay, now you've done it!:smiley_aafz: Tell Mom you are being held for ransom by your TBN buddies who demand to know her squash pie recipe. That sounds pretty darn good.:licking: I'd bet you could make a delicious pie with butternut squash too.

I dont have that one but found the relish one which is very good... boil slightly longer if using Zucs that are older or rubbery. we do not peel ours just chop em up.


Sweet Pickle Relish

4c. chopped cucumbers (about 4 med.) (or sub in 3 cups chopped zucchini, one cup cucumbers.) 3 & 1 works great
2c. chopped onions
1c. chopped green pepper
1 chopped sweet red pepper
1/4c. canning salt
3 & 1/2c. sugar
2c. cider vinegar
1tbsp. celery seed
1tbsp. mustard seed

Combine cucumbers, onions, green and red peppers in a large bowl;
sprinkle with the salt and cover with water. Let stand 2 hours.
Prepare jars and lids according to manufacturer's instructions.
Drain vegetables thoroughly; pressing out liquid. Combine sugar,
vinegar, celery seed and mustard seed in a large sauce pot; bring to
boil. Add drained vegetables: simmer 10 minutes. Carefully pack hot
relish into hot jars leaving a 1/4 inch head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: about 8 half-pint
jars.


note: older Zucs that are slightly dry/rubbery will really suck in the juice you HAVE to really drain out the salt solution or else it will get a little salty. We use a canning bag and squeeze out the salt solution good, once you start the boiling it will pull in more sweet flavoring. It will taste a lot different than standard relish which I was never a big fan of but the Zucchini stuff is worth eating on a good hot dog or two Note: if you dont have a canning bag a good clean cotton dish towel can substitute to drop in the salty mixture into fold it up and twist it into a bag, keep twisting until pretty much all the salt solution is squeezed out...

Mark M..

 

[txdon]

Okay, now you've done it!:smiley_aafz: Tell Mom you are being held for ransom by your TBN buddies who demand to know her squash pie recipe. That sounds pretty darn good.:licking: I'd bet you could make a delicious pie with butternut squash too.

Here it is now please release me!

2 cups of yellow squash - cooked till tender and drained (un-pealed)
dash of salt
1 cup sugar
2 eggs
2 TBS flour
1/2 tsp cinnamon
1/2 tsp vanilla

Blend all ingredients in a blender and put into two pies shells and bake at 375 degrees F for 25-30 minutes.