Texas Style Squash Casserole INGREDIENTS: 1 1/2 cups tortilla chips, crushed PREPARATION:

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1 Texas Style Squash Casserole 2 pounds yellow summer squash or zucchini 1 medium onion, chopped 1 can (4 ounces) chopped mild green chiles, with liquid 2 small jalapeno peppers, seeded and chopped 8 ounces shredded Monterey jack cheese 1 cup sour cream 1 1/2 cups tortilla chips, crushed Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed. Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining tortilla chips. Microwave on 70% (MEDIUM- HIGH) 10 minutes, or until heated through, rotating dish once. This cookbook is published by the Pittsburg County OSU Extension Office, 3rd Floor Courthouse Phone: , Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement is implied.. Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age disability or status as a veteran and is an Equal Opportunity Employer. LaDell Emmons Family & Consumer Science 707 West Electric McAlester Oklahoma ladell.emmons@okstate.edu

2 Tips for zucchini squash If your zucchini is overly large, it will have more water. Some chefs prefer to drain large zucchini of its water before proceeding with a recipe, much like as is done with eggplant. To drain, cut into slices and arrange them in a shallow dish; sprinkle uniformly with coarse salt and let drain for 20 to 30 minutes. Strain under cold water, pat dry and proceed with recipe. Store zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash it until just before you are ready to use it. At the first sign of wilting, use immediately. Softness is a sign of deterioration. Cooked zucchini should be covered and refrigerated up to two days. To freeze, slice zucchini into rounds, blanch for two minutes, plunge into cold water, drain and seal in airtight containers or baggies. CROCKPOT SQUASH CASSEROLE 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups) 1/4 cup chopped onion 1/2 cup peeled shredded carrot 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup 1 cup sour cream 1/4 cup flour 1 package (6 to 8 ounces) herb seasoned stuffing crumbs 1/2 cup butter, melted In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hrs. ZUCCHINI COBBLER Filling: Crust: 8 cups Zucchini, chopped 4 cups sifted flour 2/3 c. Lemon Juice 2 cups sugar 1 cup Sugar 1 1/2 cup margarine 1 tsp Cinnamon 1 tsp cinnamon ½ tsp Nutmeg In large saucepan, cook zucchini and lemon for minutes, stirring until tender. Add remainder ingredients. Simmer 1 min. Crust 1. Combine flour and sugar. Cut in butter. 2. Stir ½ cup courser crumb mixture into zucchini mixture. 3. Press half crust mixture into 9 X 13 baking dish. 4. Spread zucchini over top. 5. Add remaining crumb mixture over top. Sprinkle with cinnamon. Bake: 375 degrees minutes

3 Stuffed Eggplant 2 large eggplants olive oil 4 tablespoons butter 1 cup chopped green onion 3 to 4 tablespoons chopped parsley salt and pepper to taste 1 pound lump crab meat fine dry seasoned bread crumbs grated Parmesan cheese Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in a large shallow baking pan. Bake at 350 for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing. Melt butter in heavy skillet; add the green onion, parsley, then season with salt and pepper. Sauté until onion is tender. Add eggplant pulp and cook for 2 to 3 minutes longer. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake at 350 for 25 to 30 minutes. Zucchini Rounds Cook in 10 electric skillet over medium heat In mixing bowl, stir together 1/3 cup package biscuit mix, ¼ cup grated parmesan cheese, and 1/8 teaspoon pepper Stir in 2 slightly beaten eggs until mixture is moistened Fold in 2 cups shredded unpared zucchini (2 medium) In skillet, melt 2 tablespoons butter or margarine (medium heat) Using 2 tablespoons mixture for each round, cook 4 rounds for 2-3 minutes on each side (or until brown) Keep warm while cooking remaining rounds Makes 12 rounds or 6 servings POTATO & SQUASH SOUP 2 Tbsp olive oil 1 cup onion, finely chopped 3 cups potatoes, peeled and diced 3 cups zucchini, diced or butternut squash, peeled and diced 5 cups chicken stock 1/4 cup green onion, sliced - salt and pepper to taste Instructions: In large saucepan, heat oil; add onions and cook until softened. Stir in potatoes and squash. Add chicken stock, bring to a boil. Reduce heat and simmer minutes or until vegetables are tender. Stir in green onions and season to taste. Servings: 6 Nutritional analysis per serving: calories: 189 grams of fat: 6 g. fiber: 4 mg.,sodium: 410 % calories from fat: 28

4 Zucchini-Parmesan Bake 1 medium-sized zucchini, sliced 1/8-inch thick 1 large tomato, peeled and sliced Salt and coarsely ground pepper to taste 1/4 cup chopped onion 3 cloves garlic, minced 1 cup freshly grated parmesan cheese 1 /2 teaspoon dried thyme 1 large tomato, chopped 1/2 cup seasoned bread crumbs Preheat oven to 375 degrees F. In a deep-sided baking dish, layer 1/2 of the sliced zucchini; place tomato slices over zucchini. Season with salt, pepper, onion, and garlic; layer remaining zucchini slices over the top. Spread grated parmesan cheese over the top and sprinkle with thyme. Spread chopped tomatoes onto top of cheese and sprinkle bread crumbs onto top of mixture. Bake approximately 30 minutes or until zucchini is soft. Remove from oven and serve. Makes 4 servings. Ratatouille 2 tablespoons olive oil 2 cloves garlic, crushed and minced 1 large onion, quartered and thinly sliced 1 small eggplant, cubed 2 green bell peppers, coarsely chopped 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes 3 to 4 small zucchini, cut into 1/4-inch slices 1 teaspoon dried leaf basil 1/2 teaspoon dried leaf oregano 1/4 teaspoon dried leaf thyme 2 tablespoons chopped fresh parsley In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4. Preparation Time: 35 Minutes

5 Fried Squash Puffs 3/4 pound yellow squash, about 2 medium, cubed 1 egg, beaten 1/3 cup all-purpose flour 1/3 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 medium onion, grated vegetable oil. Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Makes about 2 dozen..mom S SQUASH RECIPE 2 lbs squash and/or zucchini, sliced 1 green bell pepper, seeds removed, sliced 2 smallish tomatoes or one large tomato, peeled and cut into wedges 1/2 yellow onion, peeled and sliced 1 clove of garlic, chopped olive oil 5 or 6 slices of cheese - jack or cheddar basil, either dry or chopped fresh salt and pepper Put onion, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly. Sprinkle dried or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat. Add cheese, cover. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. Allow tomatoes juices to evaporate, approx. 5 minutes. Add tomatoes to the vegetables and stir. Salt and pepper to taste. Serves 4.

6 Spaghetti Squash with Mushroom Sauce :1 medium-sized spaghetti squash, seeded and in half 1 tbsp margarine 3 green onions, chopped fine 1/2 pound small mushrooms, quartered 1/2 tsp each dried thyme and marjoram, crumbled 1/8 tsp black pepper 1/2 cup beef or chicken broth 1 T minced parsley Directions: In a 4-quart Dutch oven, bring to a boil enough unsalted water to cover the squash. Add squash, cut side up, and cook, covered, over moderate heat for 20 minutes or until the squash is fork-tender. Meanwhile, in a heavy 10 inch skillet, melt the margarine, over moderate heat. Add the green onions and cook, uncovered until soft, about 5 minutes. Stir in the mushrooms, thyme, marjoram and pepper; cover and cook for 5 minutes. Add the beef broth and cook uncovered, stirring occasionally until most of the broth has evaporated, about 5 minutes. When squash is done, lift from Dutch oven and with a fork scrape the spaghetti-like strands onto a heated platter. Ladle the mushroom sauce on top, sprinkle with the parsley and serve. Serves 4. Fried Zucchini Bread (Pancakes) 2 c. shredded raw zucchini 3 eggs 1 3/4 cups sugar 1 cup applesauce 2 teaspoons vanilla 1 cup chopped walnuts Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts. Mix together by hand. Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 55 to 65 minutes at 350, or until a wooden pick or cake tester inserted in center comes out with very little cake clinging to it. ZUCCHINI BREAKFAST CASSEROLE 1 large onion -- finely chopped 1/2 cup applesauce 1/2 cup grated Parmesan cheese 4 eggs -- beaten 1 tablespoon minced fresh parsley 3 cups grated zucchini 1 cup light biscuit/baking mix 1 cup shredded cheddar cheese Directions: 2 cups flour 1/4 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 teaspoon salt In a bowl, combine ingredients. Pour into two greased 9" pie plates. Bake at 350 F for 35 minutes or until golden brown.

7 Warm Italian Pork Salad 3/4 lb. pork tenderloin, cut into thin bite sized strips 1/4 cup reduced fat Italian salad dressing 5 tsp. (1/2 1.0-oz pkg.) ranch salad dressing mix 1/4 cup mayonnaise or salad dressing 1/4 cup skim milk 1 tablespoon olive oil 5-6 cups torn mixed Boston and red leaf lettuce 1 cup small fresh broccoli florets 2 medium zucchini, cut into ½ inch cubes (1 ½ cups) 2 Italian plum tomatoes, each cut into 6 wedges In small bowl, combine pork and Italian dressing, toss to coat. Let stand at room temperature for 10 minutes to marinate. Meanwhile, in another small bowl, combine ranch dressing mix, mayonnaise and milk, blend well. Set aside. Heat oil in large non-stick skillet over medium-high heat until hot. Add pork mixture, cook and stir until pork is no longer pink. To serve, arrange lettuce on 4 individual dinner plates. Top each with broccoli, zucchini, tomato wedges and cooked pork. Drizzle with dressing. Makes 4 servings. Aunt Fannie s Squash Casserole 3 pounds summer squash 1/2 cup onions, chopped 1/2 cup butter, melted 2 eggs, beaten 1/2 cup saltine crumbs 1 teaspoon salt 1/2 teaspoon black pepper saltine crumbs Directions: Wash squash, cut in half lengthwise, then in 1/4-inch slices. Combine with chopped onion and cook in water to barely cover until both are tender. Drain thoroughly, pressing out excess water with back of spoon. Mash squash and onion with potato masher. Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper. Pour into greased casserole dish. Pour remaining butter on top and sprinkle with additional cracker crumbs. Bake at 375F for minutes, or until top is golden brown and bubbly. Nutrition information per serving: 298 calories; 20g total fat, 3g saturated fat; 61mg cholesterol; 11g total carbohydrate, 3g fiber; 22g protein; 517mg sodium.

8 Chocolate Zucchini Cake 2-1/2 cups unsifted flour 1/2 cup baking cocoa 2-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 3/4 cup unsalted butter, softened 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla 2 teaspoons grated orange rind 2 cups coarsely shredded zucchini 1/2 cup reduced fat milk 1 cup chopped nuts 1/2 cup sifted powdered sugar 1. Preheat oven to 350 o F. Grease and flour a 10-inch tube or bundt pan. 2. Combine the first 6 ingredients in bowl; set aside. 3. Cream butter with sugar until creamy. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla, orange rind and zucchini. 4. Add dry ingredients alternately with half cup milk, mixing well after each addition. Fold in nuts. 5. Pour into prepared pan. Bake at 350 o F for about 1hour. Cool in pan for 15 minutes. Remove to wire rack to cool completely. 6. Sift powdered sugar over cooled cake. Yields 16 servings. Acorn Squash With Apples 2 acorn squashes boiling water 3 tart apples, such as Granny Smith melted butter, about 1/2 cup plus 1 to 2 tablespoons 1/2 cup honey salt Wash squashes and halve lengthwise; scoop out seeds and fibers. Put halved squashes into baking dish, cut side down, and add about 1/2 inch of boiling water to the dish. Bake at 400 for 20 minutes. While acorn squashes are baking, prepare stuffing. Peel, core, and dice apples. Mix apples with 1/4 cup melted butter and honey. Turn acorn squash halves cut side up and brush with melted butter then sprinkle with salt. Fill each acorn squash half with apple and honey mixture. Cover pan with aluminum foil and continue baking at 400 for 30 minutes longer, until squash and apples are tender. Beef Stuffed Zucchini 4 zucchini, about 6-inches in length 1/2 pound extra lean ground beef 2 tablespoons oatmeal 1/2 teaspoon onion powder 1/2 teaspoon seasoned salt 1 tablespoon chili sauce or ketchup 2 tablespoons butter, cut in small pieces 1 cup buttered bread crumbs Split zucchini lengthwise; scoop out centers and chop pulp finely. Mix the chopped zucchini with the ground beef, oatmeal, onion powder, salt, and chili sauce. Stuff zucchini skins with ground beef mixture. Dot each zucchini with a little butter; sprinkle with bread crumbs. Put zucchini halves in a baking dish with about 1/2 cup water. Bake at 350 for 30 minut es, or until golden brown.