SQUASH MEDLEY
2 slices diced bacon
1 med. chopped onion
3 med. sized yellow squash, cut into 1/4 inch slices
1 med. zucchini, cut into 1/4 inch slices
2 med. tomatoes, cut into eights
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil leaves
1/2 tsp. sugar
Fry bacon in large skillet until almost crisp. Add onion, squash and tomatoes. Sprinkle with remaining ingredients. Cover and cook over low heat for 15 minutes, stirring several times. Makes 5-6 servings.
Grandma's Squash Casserole
2 lbs. fresh yellow squash (cooked and drained)
1 carrot, grated
1 onion, grated
1 cup sour cream
1 can Cream of Chicken soup
1 stick margarine, melted
½ pkg. Pepperidge Farm Herb Stuffing
Grease large casserole dish. Sprinkle ½ of the stuffing on the bottom of dish. Combine all other ingredients. Pour squash mixture into casserole dish. Top with remaining stuffing. Bake at 350° until bubbly.
Squash Relish
Wash and cut/dice into small pieces:
8 cups yellow squash
2 cups onions
3 green bell peppers (I also use red bell peppers)
Sprinkle 2 tablespoons of salt over veggies. Let stand for 45 minutes. Rinse well with running water.
Combine in a large pot:
2 ½ cups sugar
2 tsp. mustard seed
2 cups vinegar
2 tsp. celery seed
Bring to a boil. Add vegetables and bring to a brisk boil. Seal in hot sterilized jars while hot. Leave 3/4 inch headspace for sealing. Let relish rest for 2 wks to get good taste. Yields 5 pints.