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Squash
Super Squash
2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.
Squash Puppies
1 egg, beaten
1 cup self-rising cornmeal mix
1 large yellow summer squash, shredded
1 small onion, shredded
1 teaspoon onion powder (optional)
salt and ground black pepper to taste
1/4 cup peanut oil, or as needed
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry). Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
1 cup self-rising cornmeal mix
1 large yellow summer squash, shredded
1 small onion, shredded
1 teaspoon onion powder (optional)
salt and ground black pepper to taste
1/4 cup peanut oil, or as needed
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry). Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.