Victory!
- Thread starter tonksy
- Start date
Inkara1
Well-Known Member
I'll tell you what. Squash and Inkara1 go back a long way.tonksy said:
My parents have always had a garden in the back yard, and squash is the staple crop. As anyone who has grown a squash plant knows, one plant is enough to keep a family of five fed for an entire summer. So my parents had three yellow crookneck, three patty pan and three zucchini plants every year for a number of years. This would, of course, be enough to feed a family of 45 for an entire summer... overkill for a family of three.
That means I've tried squash pretty much every way you can imagine it. Steamed. Fried. Made into casserole. Mixed in with a special "spaghetti starter" spaghetti sauce. Mixed in with onions and other veggies. Cut into slices and tossed into a pan of ground beef and beef-flavored rice. You name it, chances are I've had it that way at least once in my life. The only problem is that there are more nights in a summer than there are ways to cook squash.
Beyond that, we had so much extra squash that my dad would take a plastic shopping bag filled to overflowing to work with him just about every day and visitors to our home weren't allowed to leave unless they took a plastic bag filled to overflowing. Rumor has it anyone who left their porch light on or car window rolled down overnight got a bag too.
Thankfully, the last two houses my family has had, the gardens were smaller so there's only been one of each plant per year, making things much more managable. A couple years ago, though, a gopher got the zucchini plant, meaning we went a whole summer without garden-fresh home-grown zucchini. It was like the first Christmas after a member of the family has died -- just not the same.
I will close this post with another little tidbit about me. I can not fucking stand spaghetti squash.
paul_valaru
100% Pure Canadian Beef
I tried squash once
it was good
ask leslie how it was cooked, i have no idea
it was good
ask leslie how it was cooked, i have no idea
unclehobart
New Member
g
r
o
s
s
r
o
s
s
unclehobart
New Member
Sorry... but I can smell exactly what it is at 20 paces. I don't know how people can fool themselves into thinking that it is anything less than a squash bread.
BeardofPants
New Member
I've never had squash... does it taste anything like turnips? Wait... is zucchini squash? Cos I've had green zucchini.. I pan fry it sometimes and put it on the pizza.
*is strangely ignorant of what to do with zucchini and would appreciate some nummy recipes
*is strangely ignorant of what to do with zucchini and would appreciate some nummy recipes
I made cubed zucchini mixed with stewed tomatoes and assorted italian spices, topped with mozzarella and breadcrumbs. That was YUMMY.
Other than that I use it in muffins and breads, and grated into stuff so noone knows it is there. Into spaghetti sauces and the like.
Other than that I use it in muffins and breads, and grated into stuff so noone knows it is there. Into spaghetti sauces and the like.
this seems like the bread one I use. *too lazy to get up and find it
Ingredients:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
Ingredients:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
Slim Pickens
New Member
Just remember, when cooking vegetables, PORK FAT RULES 
*remembers to invite himself to the Latimer's for supper
*remembers to invite himself to the Latimer's for supper