Recipes and Canning

Recipes and Canning Instructions

YELLOW SQUASH BREAD
MJM modification of Taste of Homes, Oct./Nov. 2003, page 16

Yields 1 loaf (9x5 loaf pan)
Servings: 18 Serving Size: ½-inch slice Time to Prepare:
1hour

Ingredients:
1 pound yellow summer squash, peeled and seed
removed, cut into 1-inch slices
½ cup butter or margarine
1 large egg, lightly beaten
6 ¾ ounces all-purpose flour
½ cup sugar
2 ½ tsp. baking powder
½ tsp. salt

Process:
1. Place 1 inch of water in a saucepan; add the yellow summer squash

2. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until
tender. Drain and mash; stir in the butter and egg.

3. In a bowl, combine the flour, sugar, baking powder and salt. Stir in
the squash mixture just until moistened.

4. Pour batter into the loaf pan. Bake at 375 degrees F. for 20 – 25
minutes or until a toothpick comes out clean.

5. Cool for 5 minutes before removing from loaf pan to a wire rack.

Note:

Experience: This recipe makes a delicious cake like bread; fine crumb, tender and moist with
a wonderful flavor. If desired add 1 tablespoon of poppy seeds to the batter and bake as
directed. Results are excellent. A wonderful way to use those extra summer squash. I used
Straightneck Summer Squash.

YELLOW SQUASH BREAD

Lemon Poppy Seed

MJMiller, Oct. 2003

Yields 1 loaf (9x5 loaf pan)
Servings: 18 Serving Size: ½-inch slice Time to Prepare: 1hour

Ingredients:
1 pound yellow summer squash, peeled and seed removed,
cut into 1-inch slices
½ cup butter or margarine
1 large egg, lightly beaten
6 ¾ ounces all-purpose flour
½ cup sugar
2 ½ tsp. baking powder
½ tsp. salt

Optional:
1 tsp. poppy seeds
5 drops lemon extract

Process:
1. Place 1 inch of water in a saucepan; add the yellow summer squash

2. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until
tender. Drain and mash; stir in the butter and egg.

3. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the
squash mixture just until moistened.

4. Pour batter into the loaf pan. Bake at 375 degrees F. for 20 – 25 minutes or
until a toothpick comes out clean.

5. Cool for 5 minutes before removing from loaf pan to a wire rack.

Note:

Experience: This recipe makes a delicious cake like bread; fine crumb, tender and moist with a
wonderful flavor. If desired add 1 tablespoon of poppy seeds to the batter and bake as directed. Results are excellent. A wonderful way to use those extra summer squash. I used Straightneck Summer Squash.

Zucchini Chips

Melvin J. Miller, 26 July 2008

Servings: 4 Serving Size: 6 chips Time to Prepare: about 20 minutes

Ingredients:

1 pound zucchini

1 Tbs. olive oil

1 cup unflavored bread crumbs

¼ cup Parmesan cheese, shredded

1 tsp. salt

½ tsp. ground pepper

1/8 tsp. ground cayenne pepper

Process:

1. Wash and slice the zucchini into 1/8-inch slices.

2. Place into a plastic bag with the olive oil. Shake to coat the zucchini slices.

3. In another bowl mix the bread crumbs, parmesan cheese, salt, pepper, and cayenne pepper.

4. Coat the zucchini slices in the bread crumb mixture.

5. Place on a cookie sheet.

6. Bake at 450 degrees Fahrenheit for 15 minutes.

7. Cool and serve or serve cold.

Experience: Great recipe. Note that Parmesan Reggiano, shredded, is better by far than the grated Kraft Parmesan. Also note that lowering the temperature to 425 degrees or baking for 13 minutes may be better than the recipe as stated.