Squash Casserole

• 2 lbs cooked yellow neck squash
• 1 chopped onion
• 1 grated carrot
• 1 can cream of chicken soup
• 1 8oz sour cream
• 1 small can water chestnuts
• 2 tsp pimento
• 1 small package Pepperidge Farm cornmeal dressing mix (or Stove Top)
• 1 stick melted butter

Mix cooked squash, onion, carrot, soup, sour cream, water chestnuts and pimento.  Set aside.  Mix the dressing with melted butter and place in casserole dish.  Then add vegetable mixture.  Bake at 350 degrees for 20 minutes.

Recipe donated by Sister Mary Stella Davis, O.S.B.  Thank you Sister – this sounds wonderful and I think I may have to try it for a holiday side dish!

Apple and Sweet Potatoes

• 1 large can sweet potatoes, drained
• 1 can apple pie filling
• 1/4 cup honey
• 1 tsp lemon juice
• 1 tsp cinnamon

Place sweet potatoes in casserole dish.  Combine apple pie filling, honey, lemon juice and cinnamon, mix well and pour over potatoes.  Cover and bake at 425 degrees for 20 – 30 minutes.

Recipe donated by Jane Hogstyn.  Thanks Jane!, sounds YUMMY!

Yellow Squash and Apples

• 2 lbs yellow squash
• 1/4 – 1/2 cup chopped onion
• 1/8 cup butter
• 2 – 3 unpeeled cooking apples, sliced (or you can even use winter pears)
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup toasted walnuts, chopped
• salt to taste

Cube peeled squash and add to onions and saute’ in butter.  Cover and cook, stirring occasionally, until almost tender.  Add fruit, sugar, salt and cinnamon.  Cook until tender and then stir in walnuts.  Serve hot.

Recipe donated by Shirley Hogestyn, thanks Shirley – can’t wait to try this one!

Grilled Veggies

•  2 tomatoes, cut into wedges
• 1 larges onion, cut into wedges
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced (and or banana pepper/Anaheim pepper)
• 3 large carrots, sliced into quarters and then cut about 2″ long
• 4 cloves garlic, minced
• 1 yellow neck squash, sliced
• 1 zucchini squash, sliced
• 1/2 cup olive oil
• Mrs. Dash seasoning, salt, pepper, dried rosemary – all to taste

 After cutting and preparing all the veggies, place in large mixing bowl and add olive oil and seasoning (this can also be substituted with your favorite Italian dressing) mix thoroughly and marinate for up to 2-3 hours before cooking.  Meanwhile, prepare a large foil basket.  Once veggies are all marinated, pour into foil basket and place on top of preheated hot grill.  Stirring occasionally to distribute heat and check for doneness.  Cook until veggies are al dente` (still a little crunchy).

Basically you can put just about any kind of veggie into this mix.  Try adding cubed potatoes cubed sweet potato, broccoli, cauliflower, or get REAL daring and add wedges of apples with squeezed lemon over them – (ooo – I just thought of another recipe I need to experiment with . . . NO, I’m not going to tell you until I know for sure if will work – stay tuned! )