Milford chronicle., 1960-07-15
Using Summer Squash

All during the summer food mar
kets and gardens abound with many
varieties Of squash,s-the fat, white,
disk-shaped type known as patty
pan or cymling, the yellow crooked
or straight necked type, the green
or green striped varieties known as
Italian or Zucchini and smooth
skinned, dull yellow, orange-fiesh-
ed type known as butternut.
Summer squash are usually pick
ed before fully mature, when seeds
and skin are tender. The whole
squash can be cooked without
peeling or other waste. So the skin
should be clean and free from
blemish, easily pierced with the
nail. Overripe squash have a hard
rind, hard seeds and fibrous flesh.
Squash should be steamed, never
boiled. First wash the squash well,
cut in slices or cubes and place in
saucepan with just enough water
to cover the bottom of the pan. Cow
er tightly and steam for 5-1O min
utes.
Cooking squash in, a pressure
saucepan is ideal. Use a half cup
water, and cook squash, sliced or
diced, at Is pounds pressure for
two and a half minutes. Squash
can be served as is with salt, pep
per and butter or mashed with hot
milk or cream and seasonings add
ed.
There are many other ways to
cook and serve squash-dipped in
eggs and crumbs and fried, stuffed
and baked, brushed with butter and
broiled indoors or on the outdoor
grill. For added flavor squash can
be combined with cheese, onion, on
lon with sour cream, tomatoes, or
other vegetables such as lima beans
or green beans.
Whole baby pattypan squash are
delicious when lined up on long
metal skewer and cooked over hot
Goals on an outdoor grill. Brush
with butter or barbecue sauce and
keep turning until golden brown on
the outside and tender inside.
Slices of any summer squash team
up nicely with meat cubes and
other vegetables when cooking ka-
bObs on your grill.
You can use any kind of sum-
mer squash in these recipes:
Baked Zucchini and Tomatoes
2 medium-sized zucchini
2 medIum-sized tomatoes
2 medium-sized mild onions
Salt and pepper
Butter or margarine
1 cup buttered crumbs
Wash the zucchini; do not peel
II unless the skin is hard. Peel the
tomatoes and the onions. Slice the
vegetables into very thin crosswise
slices. In a creased baking dish
make alternate layers of zucchini,
tomatoes, and onions, sprinkling
each layer with little salt and
pepper and dotting with butter or
margarine. Spread the top with
buttered crumbs. Bake in a moder-
ate oven (3500F) until the vege-
tables are tender. (Serves A.
Squash Medley
Use little yellow, white and green
squash and you'll have charmer.
8 squash-Filling
large red or green pepper, chop
ped.
. 3 medium to large ripe tomatoes,
chopped.
2 medium onions. chopped.
3 slices bacon, chopped.
8-oz. pkg. process cheese,
shredded.
/ tsp. salt.
Il tsp. pepper.
Fine dry bread crumbs.
a Butter or margarine.
Parboil squash (zucchini take
about minutes; yellow crook
necks or small white pattypans, 5
minutes; and white scallops, 15 to
20, depending on size.)
Cut zucchini, crooknecks and pat
typans in half; cut top out Of seal
lops. Scoop out seeds.
To make filling, combine remain
ing ingredients except crumbs and
butter. Mix well. Spoon into each
squash.
Top each with bread crumbs and
dab of butter.
Bake in hot oven (4OO') 20 min
utes.
Makes to servings.
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