As usual we have a plentiful supply of yellow crooked neck squash in our garden. I LOVE them fried and also boiled. I need a good casserole recipe and any other ways you can think of to cook them. (We already freeze and can a bunch too!)

I'm a vegetarian now so please no recipes with meat for me but husband says he'd like to see some since I still cook with meat for him!

-- Suzy in Bama (slgt@yahoo.com), June 23, 2001

Answers

slice in casserole, cover w/spaghetti sauce (w/ or w/o meat), top with mozz. cheese, bake.

-- DW (djwallace@ctos.com), June 23, 2001.

Slice in half lengthwise, scoop out the seeds and stuff with a mixture of herb stuffing, minced onions and garlic sauteed in butter, add shredded cheese. Reassemble and wrap in foil, grill for about 20 minutes. Works for zucchini too. Good Luck!!!

-- cowgirlone (cowgirlone47@hotmail.com), June 23, 2001.

We sometimes add squash to spaghetti sauce or layer it in lasagna.

Our favorite though is the following:

2-3 slices bacon, chopped 1 onion, chopped sliced squash (crook neck, zuchinni, or yellow) 1 can stewed tomatoes or 1-2 fresh, chopped Italian herbs, salt and pepper to taste.

Cook in a large sauce pan until tender, but not mushy.

There aren't really any measurements. Adjust everything to the amount of squash you are going to cook. You can also omit the bacon, just add a touch of oil or butter to saute the onions in. We've also added fresh green beans and roma beans. That makes a nice veggie medley.

-- jennifer (schwabauer@aol.com), June 23, 2001.

Something real simple I do, and tastes good, take one stove top dressing, I use chicken flavor, fix according to package, cook up some yellow squash till good and done, and mash. combine with the stove top dressing,put in bowl and serve hot,simple and good Irene

-- Irene texas (tkorsborn@cs.com), June 23, 2001.

I posted a bunch of stuff on the zuchinni thread and they work find with yellow crooked neck also, in fact I like to take slices of both and freeze them together for stir-frys all winter.

-- diane (gardiacaprines@yahoo.com), June 23, 2001.

I cut them in spears (like pickles) and munch em raw after dipping in bleu cheese or ranch dressing . Add a sprinkle of seasoning like cayanne or Natures Blend for zest if you like.

-- Jay Blair in N. AL (jayblair678@yahoo.com), June 23, 2001.

Go to

http://paml.alastr a.com/recipes/default.html

That's the main page of the archives for the newsgroup rec.foods.recipes

Just go to the Vegetables section and look through it, or go to the SEARCH function and enter yellow;squash (the ";" tells the search engine to look for lines containing both yellow and squash, otherwise you'll get hits on things that call for yellow corn and squash) or just squash (in my experience summer squash is summer squash is summer squash and they're all pretty interchangeable). You should get quite a few hits.

Here are just a few examples:

Minestrone http:// paml.alastra.com/recipes/soups/minestrone04.html

Vegetarian lasagna: http: //paml.alastra.com/recipes/vegetarian/lasagna53.html

Various yellow squash dishes http://paml.alastra.com/recipes/vegetables/yellow-squash01.html

http://paml.alastra.com/recipes/vegetables/yellow-squash02.html

http://paml.alastra.com/recipes/vegetables/yellow-squash03.html

-- Sojourner (sojournr@missouri.org), June 23, 2001.

My mama who is now 76 years old, has made gallons on end of a squash relish, to sell. It was always a fast seller at the flea market. I posted the recipe on the Zucchini thread. You can use either yellow or zucchini squash. It is also good for using up those that have grown into monsters. Just peel and scoop out the seeds and chop up the flesh of the squash.

-- daffodyllady (daffodyllady@yahoo.com), June 23, 2001.

Saut'e with a little butter and onion, adding some chicken boullion mised in a little warm water just to flavor and keep from sticking. Add a little parmesan cheese at the end and enjoy. You don't need to season; the boullion and parmeson will season for you.

-- Eve Lyn (evelynv@valuelinx.net), June 24, 2001.

1. Slice, add onion, bell pepper and tomato. Bake, add cheese on top if you like. 2. Slice. cook with green chile, and onion and cheese.

-- connie in nm (karrellewis@aol.com), June 24, 2001.

Try frying them with sliced onion and lots of pepper. Delicious!

-- Cindy in NY (cjpopeck@worldnet.att.net), June 25, 2001.

my favorite is slicing squash in fairly thick slices, with sliced large onions, green & red peppers, salt, pepper, butter (1/2 to 1 stick) in large skillet. cook slowly to allow the water from squash to form, them cook til tender. do not over cook.(can add taste of sugar and chicken stock for added flavor)

-- diane cash (diane.cash@worldnet.att.net), August 15, 2001.

I attempted my first garden this summer and low and behold the only thing that was a success was the squash and zucchini. I have been looking for different recipes myself and kind of made one up. I call it squishy squash. Of course, the amounts were not measured so just I think you may have to use trial and error.

2 medium to large sqaush,sliced, salt and pepper to taste, one pack of saltine crackers,crumbled, 1 medium onion chopped, butter or margerine, about 8 oz of velveeta cheese, milk

spray casserole dish with Pam (or similar product) start with a layer of half of the squash, add some salt and pepper, sprinkle with onion, dot with butter, layer on half of the crackers, then half of the cheese, add the second half of everything in the same order (adding some extra cracker crumbs on the top. You could probably use seasoned bread crumbs too) dot the top with butter. (this is the tricky part)Add milk. Maybe about 2 cups?? Not enough to drown it but enough to aid with cooking the squash and making a cheese sauce Bake covered in a 375 degree oven for 30 minutes. Uncover and bake for about 20 minutes longer.

My boyfriend is no big fan of squash after having it at least twice a week all summer but he LOVED this recipe. Hope you like it!

-- Kari (Sugarbritches777@aol.com), August 19, 2001.