4 Easy Squash Recipes

Topping

• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 cup flour
• 1/2 cup slivered almonds

Directions:

1. Heat oven to 350 degrees Fahrenheit.
2. Combine squash, eggs, salt, margarine and sugar; place in ungreased 9-by-13-inch baking dish.
3. Combine topping ingredients and crumble on top.
4. Bake uncovered 45 minutes, or until knife comes out clean.

Easy Zucchini Quiche Recipe

Yields 6 servings. 

Ingredients:

• 1/4 to 1/2 cup margarine
• 4 cups thinly sliced zucchini
• 1 cup chopped onion
• 1/2 cup chopped parsley or 2 tablespoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon basil
• 1/4 teaspoon oregano leaves
• 2 eggs, beaten
• 2 cups (8 ounces) shredded mozzarella or Muenster cheese
• 1 can (8 ounces) refrigerated quick crescent dinner rolls
• 2 teaspoons mustard

Directions:

1. Heat oven to 375 degrees Fahrenheit.
2. In margarine, cook and stir zucchini and onion for 10 minutes.
3. Stir in parsley, salt, pepper, garlic powder, basil and oregano leaves.
4. Combine eggs and cheese and stir into zucchini mixture.
5. Separate dinner rolls into 8 triangles. Place in ungreased 10-inch pie pan; press over bottom and up sides to form crust.
6. Spread crust with mustard.
7. Pour vegetable mixture into crust.
8. Bake for 18 to 20 minutes, or until center is set.
9. Cover crust with foil during last 10 minutes.
10. Let stand 10 minutes before serving.

Sweet Cucumber Pickles Recipe

Ingredients:

• cucumbers
• 2 teaspoons whole cloves
• 2 teaspoons stick cinnamon
• 4-1/2 cups sugar
• 1 pint vinegar
• alum
• water

Directions:

1. Peel, cut cucumbers in half lengthwise, scoop out seeds, cover with 2 teaspoons alum to each quart of water.
2. Heat gradually to boiling point.
3. Remove from heat and let stand on back of stove for 2 hours.
4. Remove from alum water and chill in iced water.
5. Loosely tie cloves and stick cinnamon in piece of muslin.
6. Make syrup by boiling sugar, vinegar, cloves and cinnamon for 5 minutes.
7. Add cucumbers and cook 10 minutes.
8. Remove cucumbers and syrup to stone jar.
9. For three successive mornings, remove syrup and scald, then return to cucumbers.
10. On last day, reheat cucumbers and syrup and seal in jars.
11. This amount of syrup will cover 2 or more quarts of cucumbers in jars.

Pumpkin Pie Latte Recipe

Yields 1 serving.

Ingredients:

• 1 cup milk
• 1 tablespoon pumpkin puree
• 1 tablespoon brown sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/2 cup strong coffee

Directions:

1. In a saucepan, heat milk, pumpkin and sugar until steaming.
2. Stir in vanilla and cinnamon.
3. Put mixture in blender, or use wire whisk, and blend 15 to 20 seconds until thick and foamy.
4. Pour into tall mug, then add coffee.

Main Story: The Cucurbit: All About Cucumbers, Squash, Zucchini, Melons and Pumpkins