Summer or Winter is

For All Seasons

There arc two types of squash, summer and winter Summer squash is harvested while still immature. Because the fruit is thin skinned and tender the entire squash can be cooked and eaten, or eaten raw. Summer .squash should be firm and heavy. Kresh Sumnier squash should be scrubbed clean'apd tooked in a small amount of water. ' The best known varieties of summer squash are white bush scallop, JUcchihi, nocozelle. yellow straiqhlneck and yellow crookheck Beginning gardeners are often surprised that a few seeds produce such a large squash-Crqp. ■ Zucchini squash has-become verv popular in the past ^ew years Zucchini is eaten raw, in soups, salads, breads, vegetable dishes, fritters and many other ways Zucchini soup is favorite luncheon dish at our house servedwith a salad or sandwich ZrCCHIM SOUP To 1 lb zucchini scrubbed, and

thinly sliced, add 1 sliced large V tasty bread to servers Zucchini onion in a suacepan with 2 ■ Bread, and may be served plain tablespoons butter over'low-heat, or made into sanqwiches with a

covered for 10 minutes, pr until

soft but not brown.

In a bowl combine 2 cups heated Chicken broth and 1/2 teaspoon each of curry powder and lemon juice. Add zucchini and onion. Inablender(inbatches) orfood processor blend until smooth. . Transfer soup to kettle, add 2 tablespoons snipped chives and 1/2 teasppon sart or to taste and heat the soup over moderate heat, (serves 4) ' - (Note: I use 2 pkgs of instant . chicken bouillon if I do not have chicken brqtti, following the directions for making, the

bouillidn.

cream cheese filling. ZUCCHINI BREAD

Beat together

3 eggs

2 cups brown sugar 1 cup cooking oil 3 teaspoons vanilla

ADD:

2 cups shredded unpeeled zucchini Mix together and add in quarters toabpi(e. , ' •

2 1/2 cups unstfted flour

1/2 Cup wheatsprm 1 , I teaspoonsaltjUi ' 1/4 teaspoon baking powder \

1/4 teaspoon baking soda 3 teaspoons cinnamon

1 cup chopped walnuts /optional) Mix all together, beat. Pour into 2 greased loaf pans. Bake 1 hour at 350 degrees. Cool in pans until bread will move easily. Bettdr

fUbzen for a day qr two.

* * '*

Zucchini may be sliced thin, dipped in egg and bread crumbs and fried in deep fat as one would eggplant, or just sliced thin in a small amount of water and served with butter and seasonings. YELLOW SQUASH CASSEROLE S Cups sliced squash 1/4 cup chopped onions 1 can condensed chicken soup 1 cup dairy sour cream 1 cup shredded carrbts 1 S oz. pkg. herb seasoned stu//ing

mix

1/2 cup butter or margarine, melted In saucepanxook sliced squash and chopped onions for about 8 minutes, drain.

Cfombihe cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion'. 'Combine, stuffing mix and' butter. Spread half of stuffing mixture in bottom of 12x7' ; ,x2 in. baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetable. Bake at 350 for 24-30 minutes or until heated through. Makes 8 servings. (Note: Zucchini may be substituted for yellow squash) WINTER SQUASH -varieties include acorn, buttercup* hubbard, and butternut, all have a hard skin with the exception of /butternut. Butternut and acorn are the most popular in our region of the country. Both are similar in taste to a sweet potato. Most winter squash can be baked whole, steamed or boiled. Squash served with spices and other dressings results in delicious vegetables and pies. Winter squash will keep for a long time. To store place in a cool, dry, well ventilated place. Never store uncooked winter squash in the refrigerator SQUASH PIE 1M cups cooked squash lit cups evaporated milk or heavy cream 6 tablespoons brown sugar 2 tablespoons granulated sugar it teaspoon salt

^ a8I J[NN

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