- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 8/7/23 at 4:47 pm to Sailorjerry
quote:
stir fry with onion
We take this method one step farther. Peel 2 med. size potatoes and cut it in about 1/8 inch slices. Also cut up one large onion. Add 3 or 4 tbs butter to a large skillet and lightly brown potatoes and onions on high eat. Stir often. Then add one med. size squash and zucchini cut in 1/8 to 1/4 inch slices. [Note: All pieces should be "bit size"] Stir often.
After the squash and zucchini start to cook some, turn down the heat to med. or med low. Add some S & P, powder garlic and Tony's to taste. Cover skillet and stir every few minutes until done. Cook dish about 15 to 20 minutes total time.
Sometimes we add cut up ham to this meal.
This post was edited on 8/7/23 at 5:02 pm
Posted on 8/7/23 at 5:59 pm to NickyT
Thats how I cook it , add a little bone broth also . Good stuff .
Posted on 8/7/23 at 9:25 pm to Nguyener
Brown some sausage in a cast iron pot, cook sliced zucchini, squash, mushrooms, and chopped onions down in the grease (onions first). Brown onions to caramel, add sausage back. Season with cajun seasoning (maybe add extra garlic powder). Add honey and siracha.
Posted on 8/8/23 at 7:38 am to Nguyener
I put EVOO, S&P and lemon juice on some last night and grilled them... delish 
Posted on 8/8/23 at 10:00 am to Nguyener
Sometimes, I wrap them in foil, poke a few holes through the foil and bake them like a potato. When done, I split them in half, butter them and add S&P and freshly grated parm cheese. I might throw them back in the oven for a bit or I might not. Delicious when you get fresh picked squash. Sort of tastes like corn to me for some reason.
That being said, last night I made an old junior league casserole recipe with squash from the grocery. Lots of stuff in it, pretty rich, but it sure was good.
That being said, last night I made an old junior league casserole recipe with squash from the grocery. Lots of stuff in it, pretty rich, but it sure was good.
Posted on 8/8/23 at 10:05 am to Gris Gris
Requesting the junior league recipe.
Posted on 8/8/23 at 11:12 am to Koolazzkat
Best Squash Casserole from Revel cookbook/Shreveport
1 1/2-2 lbs yellow squash
1 carrot, grated
1 large onion, finely chopped (I did a regular chop)
3 T chopped green pepper
1 10 3/4 oz can cream of chicken soup
1/2 pint sour cream
1 4 oz jar pimentos, drained and sliced
1 8 1/2 oz can water chestnuts, thinly sliced (I don't use.)
1 1/2 cups Pepperidge Farm Herb Stuffing Mix (store didn't have this so I had to use Stovetop Herb Stuffing and it was fine, to my surprise. I prefer the other, though.)
3/4 stick butter
8 oz grated cheddar cheese
Seasoned pepper
Worcestershire sauce
Cayenne pepper
Salt
Parsley
Cook squash until tender, about 12 minutes in salted water.* Drain well and mash with spoon. In a large bowl, mix squash, carrot, onion, green pepper, soup, sour cream, pimentos and water chestnuts.
Add 1 cup of buttered dressing mix. (Melt butter and mix well with all of the stuffing mix.) Add half the grated cheese, seasoned pepper, worcestershire sauce, cayenne salt and parsley to taste.
Poor into a 2 quart greased baking dish and cover with remaining cheese and stuffing mixture. Bake at 350 for 30 minutes. (Takes a bit longer.)
Freezes well before or after baking. (I've only frozen it before baking and it was fine.)
*I didn't boil the squash whole. I chopped it in chunks and put it in a little butter in a pot with a lid. Cooked it a bit until it started softening. Took the lid off so the liquid would mostly evaporate. Drained it and didn't really mush it up. Mixed everything up in the pot in which I cooked the squash.
1 1/2-2 lbs yellow squash
1 carrot, grated
1 large onion, finely chopped (I did a regular chop)
3 T chopped green pepper
1 10 3/4 oz can cream of chicken soup
1/2 pint sour cream
1 4 oz jar pimentos, drained and sliced
1 8 1/2 oz can water chestnuts, thinly sliced (I don't use.)
1 1/2 cups Pepperidge Farm Herb Stuffing Mix (store didn't have this so I had to use Stovetop Herb Stuffing and it was fine, to my surprise. I prefer the other, though.)
3/4 stick butter
8 oz grated cheddar cheese
Seasoned pepper
Worcestershire sauce
Cayenne pepper
Salt
Parsley
Cook squash until tender, about 12 minutes in salted water.* Drain well and mash with spoon. In a large bowl, mix squash, carrot, onion, green pepper, soup, sour cream, pimentos and water chestnuts.
Add 1 cup of buttered dressing mix. (Melt butter and mix well with all of the stuffing mix.) Add half the grated cheese, seasoned pepper, worcestershire sauce, cayenne salt and parsley to taste.
Poor into a 2 quart greased baking dish and cover with remaining cheese and stuffing mixture. Bake at 350 for 30 minutes. (Takes a bit longer.)
Freezes well before or after baking. (I've only frozen it before baking and it was fine.)
*I didn't boil the squash whole. I chopped it in chunks and put it in a little butter in a pot with a lid. Cooked it a bit until it started softening. Took the lid off so the liquid would mostly evaporate. Drained it and didn't really mush it up. Mixed everything up in the pot in which I cooked the squash.
Posted on 8/8/23 at 11:25 am to Sailorjerry
quote:
stir fry with onion
Posted on 8/8/23 at 12:00 pm to Gris Gris
Thanks!
I’ll try it!
I’ll try it!
Posted on 8/8/23 at 12:03 pm to Koolazzkat
quote:
Thanks!
I’ll try it!
Let me know how you like it. We've made it many times. Mom can no longer cook, but she requested it. I used a little extra squash because I like "squashy".
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News