Squash Fritters: 2 cups grated, raw squash with skin, 1/4 cup chopped onion, 2 tsp sugar, 1/2 tsp salt, pepper to taste, 6 TBS flour, 2 beaten eggs, 2 tsp melted margarine
Combine first 6 ingredients.
Stir eggs into mixture.
Add margarine and mix well.
Drop batter by tablespoons into hot greased skillet.
Cook until brown, turn to brown other side. Place on paper towels and serve hot.
Squash Puppies: 1 box hushpuppy mix, 7 yellow squash, 1 egg, salt and pepper to taste
Cut squash into small cubes, blanch and drain.
Mix egg, salt, pepper, and hushpuppy mix, then add squash.
Drop by teaspoons into deep fryer or skillet with hot cooking oil.
Drain on paper towels and serve hot.
Squash Casserole: 2 cups cooked and drained squash (canned squash will work as a time saver here), 1/2 chopped onion, 1 can cream of chicken soup, 1 beaten egg, 1/4 cup margarine, 1/2 cup shredded cheddar cheese, 1 1/2 cups herbed stuffing, 1/2 stick melted margarine, non stick spray
Melt 1/4 cup margarine and pour into mixing bowl.
Combine all ingredients except stuffing and 1/2 stick margarine.
Place in casserole dish.
Combine stuffing and melted margarine in a separate bowl and let set for 5 minutes.
Sprinkle the stuffing mixture on top of the casserole and bake at 325 degrees for 40 minutes.
Serves 6, but not at my house – serves 3! YUM!