Garden Bounty

The thing that makes gardening so worth the effort is the bounty. It brings to mind the old adage "you reap what you sew" and in this instance you really do!

Zucchini, Squash, Cucumbers

Squash is one of my favorite vegetables. Growing up we only ate it fried. I have several recipes that me and my family really enjoy. One of my husbands favorite recipe is Squash Casserole. We also like a creamed version cooked in a skillet.

I am getting so much squash and zucchini that I have already been sharing the bounty!

These are a few of my favorite squash recipes! I hope you enjoy them as much as we do!

Creamed Squash

by Shirley Loveless

YIELD 4 or 5 servings  

ACTIVE TIME 10 min 

TOTAL TIME

 30 min

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INGREDIENTS

• • 4 or 5 squash, sliced
  • 1 can Pet milk
  • 1 stick butter
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup sugar

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INSTRUCTIONS

• 1. Stew squash then drain.
  2. Put in frying pan
  3. Add 1 can Pet milk, butter, sugar, salt and pepper
  4. Bring to a boil then cut down to low and simmer till it thickens.

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NOTES

My mother in law gave me this recipe but there were not actual measurements. So basically the sugar, salt and pepper are to taste.

This is one of those recipes that you really do not measure and is just thrown together and it is delicious!

Yellow Squash Casserole 
allrecipes.com

YIELD

 1 - 9x13 inch pan

ACTIVE TIME

 20 mins

TOTAL TIME

 50 mins

INGREDIENTS

• • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter

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INSTRUCTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.

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• Chicken and Vegetables Medley

  by Shirley Loveless

  YIELD

   4 to 6 Servings

  ACTIVE TIME

   15

  TOTAL TIME

   115
  INGREDIENTS

  • • Chicken Thighs (boneless, skinless)
    • 3 cups potatoes sliced round and thin
    • 3 cups squash sliced round and thin
    • 1 sweet onion, sliced thin
    • 1 or 2 green sweet peppers sliced
    • Seasoning Salt
    • McCormick Kickin Chicken Seasoning
    • Butter
    • Aluminum Foil

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  INSTRUCTIONS

  • 1. Preheat Oven 350°
    2. You will need a big sheet of aluminum foil and spray one side with Pam non-stick spray
    3. Slice potatoes, squash, onions and peppers
    4. Spread on the foil in layers in middle leaving enough room on sides and ends to fold and make a pocket
    5. Season the vegetables with the seasoning salt to your liking
    6. Season the chicken with the McCormick Kicken Chicken Seasoning
    7. Add chicken to the top of the vegetables
    8. Add pats of butter to your veggies
    9. Form pocket with the aluminum foils and seal tightly
    10. Place in 9x13 Glass or aluminum pan and bake for 1 hour
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