Conference turris::cooks

    I know nothing about squash but though this sounded great.  But
    when I got to the store there was butternut squash, yellow squash,
    round squash, long squash, etc.  
    
    What is summer squash?  I asked two people here at work and got
    two different answers.  I really would like to make this casserole
    so could someone tell me about squash.
    
    Thanks
    

    Summer squash is the one that looks like a yellow zucchini.
    
    					andrew

    'Summer sqash' as I understand it is a collective term which includes
    zucchini, yellow squash, and, in general, all the squashes that
    don't have a hard shell.  'Winter squash' is butternut, acorn,
    pumpkins, and such.
    
    Julie

    I thought that yellow crockneck squash was "summer squash".
    Zukes are zukes, and more exotic squashes such as pattypans I have
    never tried to grow anyhow.  I bet you could make the recipe with
    any sort of "summer" (soft-shelled) squash you happened to have.

    RE:5  YOUR RIGHT, SUMMER SQUASH IS YELLOW THIN SKINNED SQUASH OF
    WHICH CROOKNECK IS ONE VARIETY. IT GROWS ON WHAT IS KNOWN AS A BUSH
    AS OPPOSED TO A VINE LIKE WINTER TYPE SQUASHES. IF LEFT ON THE VINE
    TO LONG THEY TEND TO BECOME TOUGH SKINNED AND NOT AS GOOD TO EAT.
    USUALLY THE BEST ARE EIGHT TO TWELVE INCHES LONG.
    

    Well, zucchini is courgette, and if you've seen something in
    the market that looks like a yellow zucchini, you've got a
    yellow straight-neck summer squash.  Bend the stem end around
    into a crook, and you've got a crook-neck yellow summer
    squash.  Take something with a skin of about that thinness,
    make it into a white scalloped-edge flying saucer about
    4-6 inches across and about 2 inches thick in the middle,
     and you've got a pattypan squash.  There is a variety
    of other squash shapes, mainly in green or yellow;
    one is almost round, for example.  All have similar flavors
    and thin skins, which you can leave on unless the squash
    is a bit old, when it needs peeling.  You also can leave
    the seeds in unless the squash is old enough that the seeds
    are starting to get hard.  In that case the squash is mainly
    good for soups and that's all, anyhow.

    Just to confuse matters, I thought I would send along a real good
    recipe for zucchini. especially when they get big this time of year.
    
    Cut the zucchini in half length wise and scoop out all the seeds
    and discard. Then with a spoon scoop out the zucchini until you
    have about a quarter of an inch left. Chop the scooped out squash
    and reserve.
     In a heavy skillet brown 1/2 lb hamburg and about 3 hot italian
    sausages till cooked, drain off fat and add reserved squash,1 med
    onion,1/2 bell pepper,2 cloves garlic and mushrooms if desired.
     When veggies are cooked add tomatoe sauce salt and pepper to tast
    and 1tea. each oregano and basil. Simmer till thick.
     While sauce is simmering mix together 1 pint riccota or cottage
    cheese with 1 egg and 1/8 cup of milk and a dash of parsley.
     Lay both halves of zucchini onto a coocie sheet and salt and pepper
    cavity, then layer as in lasagna.
     Sauce on bottom,then cheese mixture (oh ya I forgot you will need
    1 pkg. of shredded mozzarella) then mozzarella, ending with sauce
    on top.  
     Put about 1/2 inch water in the pan and bake 1 hour in 350 oven.
    15 min befor removing sprinkle top with parmesan cheese. ENJOY...
     
     PS You can make this with your favorite spaghetti sauce also.
        I have also stuffed them with pepperidge farm stuffing,
    mushrooms, and sausage, or may be used wth any of your favorite
    fillings such as cheese for vegitarians.
    
    
     

    I made the Summer Squash recipe last night; it was wonderful !
    
    FYI..in colorado you cannot buy (I couldn't find it anyways) the
    Peppridge Farm Herb Stuffing so I used the Stove top Herb stuffing.
    
    Also, the recipe was a little confusing.  I wasn't sure whether
    I was suppose to cook the stuffing first than mix it with butter
    of just mix it uncooked.  I mixed it uncooked and love it that way,
    so whether or not I did it right this how I will always do it.
    
    Thanks .0
    
    Kristen

    
>    Also, the recipe was a little confusing.  I wasn't sure whether
>    I was suppose to cook the stuffing first than mix it with butter
>    of just mix it uncooked.  I mixed it uncooked and love it that way,
>    so whether or not I did it right this how I will always do it.
      
	No...you don't cook the stuffing. Sorry if that wasn't clear.
	Glad you enjoyed it. I'll pass it on to Mom.

	_M.

    The recipe in .0 doesn't say how large a packet of stuffing to buy.  I
    bought the 16oz size, quickly realized that this was way too much so
    cut it in half.  But that seemed too much also.  Does anyone have any
    idea?  (It WAS good though).
    

	I believe it's an 8-oz package, but I'll check my source for
	verification.

	_Marc.    

    I have a recipe for Fried Zucchini Blossoms. This was taken from the
    Eagle Tribune Newspaper.
    20 zucchini blossoms,rinsed,shaken dry
    Flour for dredging
    2 egg whites,lightly beaten
    2 tablesoons parsley,finely chopped
    Corn oil or other vegetable oil for frying
    Salt and pepper to taste
    
      Dust blossoms with flour,dip into egg whites and sprinkle with
    parsley. Dredge again in flour,covering completely.
      Heat about 3/4 inch of oil in a large skillet until it is hot,but not
    smoking. Add the blossoms,one at a time,until the skillet is loosely
    filled; brown blossoms lightly,turning several times. Transfer blossoms
    to paper towels to drain, and sprinkle with salt and peeper.Serve at
    once.
      While first batch is being eaten, fry up the second batch. Serves 4
       Recipe from "Pleasures of the Good Earth,"by Edward
    Giobbi(Knopf,1991).
    

  >>  I have a recipe for Fried Zucchini Blossoms. This was taken from the

    These are even more wonderful, for us goat cheese lovers, stuffed
    with a piece of chevre beforehand.  We had this last week.  Excellent.

    Di
    

    Hi,
    
      I tried this recipe using a combination of Yellow, zuchinni and Patty
    pan squash.   It kind of reminded me of a vegetarian lasagna without 
    the tomato spaghetti sauce.           
    
    Cheese-Squash Bake

    1- small container of ricotta cheese
    1/2 tsp of basil, oregano
    1/4 cup parmesan cheese 
    1 can (small) ripe olives (optional) 
    1 egg 
    1 tbsp flour

    Mix the above ingredients and set aside.

    5 cups thinly sliced summer squash (zuchinni, yellow, or patty pan, or
      combination of all 3)
    1 medium onion, chopped
    1 clove garlic, minced
    2 tbsp butter (I used vegetable oil)
    1/2 tsp salt
    1/8 tsp pepper
    Parmesan cheese

  -  In large skillet, saute squash, onion and garlic until wilted (tender)
  -  In 1-1/2 quart baking dish,  layer 1/2 of squash in dish
  -  Spread 1/2 of squash mixture in baking dish.
  -  Spread ricotta cheese mix over top of squash.
  -  Top with remaining squash.
  -  Sprinkle with parmesan cheese.
  -  Bake in 350 oven until top is golden brown (approx 30 to 40 minutes)
    
    
     This was very good, and I did not see a duplicate recipe to match this
       in the other zuchinni recipe topic.