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CONTENTS:
YELLOW SQUASH:
information
YELLOW SQUASH: Recipes
- Grilled Yellow
Squash
- Squash
casserole
- Squash,
carrots and Raisins Pancakes
- Squash and
Tomato Sandwich
- Pinto Beans
and Squash One Pot
PRODUCTS: egg
replacer and flavored tortillas
Hi Arbor Cookbook
Hello, and welcome back to Hi Arbor. Come in and sit a spell
before the
excitement of the Labor Day holiday. I hope all of you have
had a nice
summer. If you have any suggestions, recipes or information,
please send
them to
hiarbornews@aol.com. The next issue of this
newsletter will go out
on September 15, 2005. Have a happy and safe holiday.
Take care.
Roxanne
YELLOW SQUASH:
Information
General information from Microsoft Encarta Encyclopedia. It's on
a CD
and there is no web address.
"Squash is a common name for American trailing plants, of a
genus of the
gourd family, and for their edible fruits, which are used as
table vegetables.
Several members of the genus are also called pumpkin. Squashes
have been
developed in many varieties and yield fruits of widely differing
forms and
sizes. Summer squash, including the summer crookneck, the white
or yellow
scallops, and the green zucchini, is harvested early, before the
rind has begun
to harden. The Hubbard, Boston, marrow, turban, and butternut
squashes are
winter varieies gathered in the autumn with hard shells when
ripe. Winter
squash may be stored much longer than summer squash. Other
well-known
types of squash include the cushaw and winter crookneck.
"Scientific classification: Squashes make up the genus Cucurbita
of the
family Cucurbitaceae. Summer squashes are varieties of the
species
classified as Cucurbita pepo. Hubbard, Boston, Marrow, turban,
and
butternut are varieties of the species classified as Cucurbita
maxima. The
cushaw and winter crookneck squashes are varieties of the
species classified
as Cucurbita moschata."
"Squash (vegetable)," Microsoft (R) Encarta (R) 96 Encyclopedia.
(c) 1993-
1995 Microsoft Corporation. All rights reserved. (c) Funk &
Wagnalls
Corporation. All rights reserved.
From Wikipedia, the free encyclopedia:
"Yellow crookneck squash (Cucurbita pepo) [is] a type of
yellow-colored
vegetable marrow, also known as Pattypan Squash. It has mildly
sweet and
watery flesh, and thin tender skins that for many recipes don't
need to be
peeled off. It is thought to have been cultivated in South
America more than
2,000 years ago."
en.wikipedia.org/wiki/Yellow_crrokneck_squash
[This web site has a nutrition label.]
http://www.wholehealthmd.com/refshelf/foods_view/0,1523,74,00.html
YELLOW
SQUASH: Recipes
- GRILLED YELLOW
SQUASH
Yellow squash can be a part of a vegetable medley baked or
grilled in foil. In the summer 2005 edition of Kraft's "Food
and Family" magazine it is suggested that "the aluminum foil
pan with holes creates a disposable grill basket, making
cleanup even easier". Or it can be cooked on the grill as in
this wonderful recipe from my mother...
4 medium yellow squash, trimmed, rinsed and sliced 1/4-inch
3/4 C Italian salad dressing
Garlic powder, salt and pepper to taste
Prepared barbeque sauce if desired
Toss lightly and marinate squash slices in salad dressing,
garlic powder, salt and pepper about 30-minutes. Place slices
on hot (but not flaming) grill. Baste with remaining marinade
once, turn after 3-minutes and baste again. Grill only long
enough to brown slices. Do not overcook.
Barbeque sauce for dipping makes tasty appetizer.
A Foreman's grill may be used according to their instructions.
If neither grill is available, slices may be fried in olive
oil over medium-high heat. A few drops of "liquid smoke" may
be added to the salad dressing for the grilled flavor.
Note: Any leftover slices are great in tomato soup.
- SQUASH
CASSEROLE Serves 4-6
A friend gave me the following recipe. It was vegetarian and I
added notes
to make it vegan. It is delicious.
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup onion, chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter [or vegan margarine]
1 cup saltine crackers, crumbled
1/2 cup milk [or rice drink]
1 cup shredded Cheddar cheese [or vegan counterpart]
1/3 cup pecans, finely chopped, or buttered bread crumbs
Place the squash, onion, salt, and pepper in a large saucepan.
Add a small amount of water. Cover and cook the squash until
tender, stirring occasionally and adding more water if
necessary. Drain the squash and onions; return to the pan and
stir in the butter [or margarine]. Taste and adjust
seasonings, adding more salt and pepper to your taste. Butter
[grease] a 1 1/2-quart baking dish well. Stir the crumbled
crackers into the squash mixture, and turn into the buttered
casserole. Pour the milk [or rice drink] over the squash and
sprinkle with the cheese and chopped pecans or crumbs. Bake at
350 degrees, uncovered, for 20 minutes, until the [liquid] is
absorbed and the squash casserole is bubbly. Serve hot.
- SQUASH,
CARROTS AND RAISINS PANCAKES
With squash given to me by friends either from a garden or the
store, I
tried different recipes. Three are below.
3/4 cup all purpose flour
1/4 cup whole wheat flour
2 tablespoons crushed pecans
3 tablespoons wheat germ
1 cup rice drink
1 tablespoon brown sugar
dash of cinnamon to taste
2 tablespoons oil
1 teaspoon baking powder
1/4 teaspoon salt or to taste
1/2 cup grated yellow squash
1/2 small box raisins
chopped cooked carrots for color
Put ingredients, except for squash, carrots and raisins, in a
bowl and mix until smooth. Fold in the squash, carrots and
raisins. Heat a griddle until a drop of water bounces then
evaporates. Pour batter onto griddle with a gravy ladle. Cook
until dry and bubbles pop then turn and cook until browned.
Makes nine 3-4 inch pancakes.
- SQUASH AND
TOMATO SANDWICH
I only had to grate one half of a yellow squash to get enough
for the
pancakes. To make a sandwich, I sliced the leftover squash
lengthwise and
put the pieces on the griddle over a medium heat for 3-5
minutes. When I
took them off the griddle, I seasoned them with salt and black
pepper. Next I
made a sandwich with toasted whole wheat bread, mustard,
sliced tomato
and the squash. It was very good.
- PINTO
BEANS AND SQUASH ONE POT Serves 2-4
oil
1/2 cup onion, chopped
1/2 large green bell pepper, chopped
1 clove garlic, chopped
1 yellow squash, cubed
1 15-ounce can pinto beans, drained and rinsed
1 Roma tomato, chopped
1 medium baked potato, peeled [or not] and cubed
1/4 cup kernel corn
water to desired soupiness
1 tablespoon vegetable flakes
1 teaspoon thyme
1 teaspoon basil
1 bay leaf
salt and cayenne pepper to taste
Sauté' onion and green pepper a few minutes. Add garlic and
squash and sauté' awhile longer. Add beans, tomato,
potatoes, corn and water according to how much of a stew or
soup is desired. Add seasonings except salt and bring to a
boil. Turn the heat to low, cover and simmer 20 minutes. Add
salt just before serving.
PRODUCTS:
1. From the Vegetarian Journal, V.24, No.3, 2005 published
by the Vegetarian Resource Group [www.vrg.org]:
Bob's Red Mill Egg Replacer for vegan baking. It's made with
whole soy flour, heat gluten, corn syrup solids, and
kelp-derived algin. It will remain fresh for u to a year
without being kept in the refrigerator.
www.bobsredmill.com
2. From the Atlanta Journal Constitution, July 14, 2005,
Food and drink section [www.ajc.com]:
Tumaro's Gourmet Tortillas. Flavors include sun-dried tomato
and basil flour tortilla, honey wheat, jalapeno and cilantro,
and garden spinach and vegetables. These tortillas are at a
regular supermarket.
HI ARBOR COOKBOOK
The Hi Arbor cookbook, "Take This Veggie And Stuff It", has
recipes for stuffing 21 vegetables from artichokes to
zucchini, and if you don't know how to stuff an artichoke, the
book explains. There are 87 recipes, some of which have
seafood but most are vegetarian. It's got lists of substitutions
and
measurements and equivalents. Herbs and seasonings are defined
and there is a glossary of cooking terms in addition to a
list of how much of a fresh spice is needed versus the same
spice in a dry form.
"Take This Veggie And Stuff It" costs $12.50 per copy plus $2.50
for
shipping and handling, and it can be ordered from Hi Arbor,
Inc.; P. O.
Box 265; Oceanville, NJ 08231. Or from the web address below.
Click here to order Hi Arbor's
Take This
Veggie and Stuff It!
The End
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