[Library Lady]

We have an abundance of summer squash, and a friend shared this old pie recipe that we really like. 2 1/2 c. yellow squash (cooked, peeling & seeds) 1 stick butter 2 eggs 2 T. flour 1 c. sugar 1 t. lemon flavoring Put this through blinder. Pour into unbaked pie shell. Sprinkle nutmeg or cinnamon over top. Bake at 350⁰ for 30-35 min. Makes 1 deep dish or 2 regular pies.

[Library Lady]

Sorry about the formatting. It looked better before I posted it.

[bgill]

Squash Fritters

Make a batter of flour, egg, milk, and salt. Add shredded yellow squash and finely diced onion. Fry spoonfuls in an oiled skillet like you would silver dollar pancakes.

[bgill]

Squash Fritters

Make a batter of flour, egg, milk, and salt. Add shredded yellow squash and finely diced onion. Fry spoonfuls in an oiled skillet like you would silver dollar pancakes.

[Bizzy Bugz]

My favorite squash casserole. I think you would like it.
I have never measured anything while making it. Always tastes great. These measurements are not exact. Just add the amount that your family would like.

6 to 8 small yellow squash
1/2 can cream of mushroom soup
1 cup sour cream
1 medium onion ( chopped)
1/4 to 1/2 cup shredded cheddar cheese
1/4 cup mashed saltines and some more for the topping
more cheese for the topping
salt and pepper

Cook the squash with the onion and salt and pepper til tender. Drain if any liquid is still in pot. Add the cheese while the squash is still hot. Add the cream of mushroom soup, the sour cream and the saltines. Mix well. Put in a casserole dish. Lightly sprinkle with saltines and cheddar cheese. Bake 325 degrees til bubbly around the edges. About 15 to 20 minutes
Enjoy

[greeneyes]

I am looking for ways to use squash this week. In your pie recipe, it calls for 2&half cups squash, (cooked, peeling, and seeds).

Does that mean you cooked the squash in an oven or microwave without peeling or cutting it, and then put the whole thing including the peeling and seeds into the blender?

Thanks