Recipes

Squash Scores

on .

Glazed Squash Rings
by Ester Borntrager, Clark, Mo.

2 acorn squash
Salt and pepper to taste
3 tbls. butter or margarine
¹⁄³ cup maple flavored syrup

Pierce whole squash 2 or 3 times with tines of fork. Place in
12x7.5x2-inch baking dish. Microwave on high for 8 to 10 minutes
or until soft to the touch, turning over and rearranging once. Cut in
1-inch slices; discard seeds and ends. Place squash in 12x7.5-2-inch
baking dish. S eason with salt and pepper. Place butter in one cup
measure; cook at high for 1 minute. A dd maple syrup to make ½ cup.
Pour over squash. Microwave covered with waxed paper on high for
4 to 5 minutes, basting once. Yields 4 servings.

Butternut Squash Roll
by Sheryl Riley, Unionville, Mo.

3 eggs
1 cup sugar
²⁄³ cup cooked, mashed
butternut squash
¾ cup all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
1 cup hickory nuts or pecans,
finely chopped (optional)
Powdered sugar

Filling:
1 (8 oz.) package cream
cheese, softened
2 tbls. butter, softened
1 cup powdered sugar
¾ tsp. vanilla

Heat oven to 375°. Line a 15x10-inch baking pan with
waxed paper; spray or grease and flour paper; set aside. In
a large bowl, beat eggs for 3 minutes. Gradually add sugar;
beat until mixture becomes thick and lemon-colored. Stir
in squash. Combine the flour, baking soda and cinnamon.
Fold into squash mixture. Spread batter into prepared pan.
Bake 13 to 15 minutes or until just done. Cool on a wire
rack for 10 min. Turn cake onto a kitchen towel dusted with
powdered sugar. Peel off waxed paper, roll up cake in the
towel, jellyroll style, starting with short side. Cool completely
on a wire rack. Filling: In a small bowl, beat cream
cheese, butter, powdered sugar and vanilla until smooth.
Unroll cooled cake; spread filling over cake to within 1-inch
of edges. Roll up again. Cover with plastic wrap; refrigerate
for 1 hour. Just before serving, dust with powdered sugar.
Yields 10 servings.

Squash Pie
by Gladys Riley , Kirksville, Mo .

2 eggs
1 cup sugar
1 ½ cup squash (prepared)
¼ tsp. nutmeg
¼ tsp. cinnamon
¼ tsp. salt
1 tbls. flour
1 tbls. brown sugar
1 cup evaporated milk, or
1 cup milk, plus 2 tbls.
melted table fat
1 pie shell

Heat oven to 400°. Beat eggs and sugar until very light,
add squash, spices, flour and brown sugar. Blend well; add
milk. Put in unbaked pie shell and bake 40 to 45 minutes.
To prepare squash pulp: Heat oven to 350°. Wash and
split in half. Put in baking dish, cut side down. Do not add
water. Bake until tender. When done, scrape out pulp and
put through mixer or food mill. Yields 6 to 8 servings.

 

Crustless Squash Pie
Marie Wheeler, Mound City, Mo.

2 cups cooked, mashed
squash
1 cup sugar
1 tbls. flour
½ tsp. slat
1 tsp. ground ginger
1 tsp. cinnamon
¼ tsp. nutmeg
¹⁄8 tsp. cloves
1 tsp. vanilla
3 eggs, beaten
1 cup light sour cream or
evaporated milk

Heat oven to 350°. Blend all ingredients well (a blender is
suitable). Butter an 8x8-inch pan; pour in the mixture. Bake
for 40 to 45 minutes or until set, or a knife inserted in the
center comes out clean. Yields 6 to 8 servings.

 

Company Squash Casserole
by Ida Shetler, Madison, Mo

1 lb. yellow squash (about 3
medium), chopped
1 medium onion, chopped
½ tsp. salt
3 tbls. butter
2 tbls. flour
1 cup milk
5 slices processed A merican
cheese, chopped
1 (3 oz.) can mushrooms,
chopped, drained
½ cup cracker crumbs
½ cup pecans, chopped

Heat oven to 350°. Place squash and onion and ½ teaspoon
salt in boiling water to cover. Cover and cook 5
minutes; drain well, set aside. Melt 3 tablespoons butter
in saucepan over low heat; add flour and cook 1 minute,
stirring constantly. Add milk. Cook over medium heat.
Stirring until thickened and bubbly; add cheese and stir
until melted. Combine squash mixture, cheese sauce and
mushrooms. Spoon into greased 1 ½ -quart casserole dish.
Melt 2 tablespoons butter in a saucepan; stir in cracker
crumbs and pecans. Sprinkle mixture over squash. Bake for
30 minutes. Yields 6 servings.

 

Summer Squash Casserole
by Kristy Blanchard , Sheldon, Mo

2 lbs. (7 cups) crookneck
or zucchini squash (sliced
³⁄8-inch thick)
¼ cup onion, chopped
1 (10 oz.) can condensed
cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
¼ cup butter or margarine
2 cups herb-seasoned stuffing mix

Heat oven to 350°. In covered pan, cook squash and onion
in small amount of boiling salted water until crisp-tender (5
to 10 minutes). Drain well. Combine soup and sour cream;
stir in carrot. Fold in drained squash and onion. Melt butter;
toss with stuffing mix. Spread half the stuffing mixture in a
12x7.5x2-inch baking dish. Spoon vegetable mixture on
top. Sprinkle with remaining stuffing mixture. Bake until
heated through, or 25 to 30 minutes. Yields 6 servings.

 

Squash Stuffing Casserole
by Martha Powell, Centralia, Mo

¾ cup water
¼ tsp. salt
6 cups sliced yellow summer
squash (¼-inch thick)
1 small onion, halved and sliced
1 (10 oz.) can cream of mushroom soup (undiluted)
1 cup (8 oz.) sour cream
1 (6 oz.) package instant
cornbread stuffing mix
1 (4 oz.) can chopped green chilies
Salt and pepper to taste
1 cup (4 oz.) shredded cheddar cheese

Heat oven to 350°. In large saucepan, bring water and
salt to a boil. Add squash and onion. Reduce heat; cover
and cook until squash is crisp-tender (about 6 minutes).
Drain well; set aside. In a bowl, combine soup, sour cream,
stuffing (including the contents of the seasoning packet),
chilies, salt and pepper. Mix well. Fold in squash mixture.
Pour into a greased, shallow 2-quart baking dish. Sprinkle
with cheese. Bake uncovered for 25 to 30 minutes or until
heated through. Yields 8 to 10 servings.

 

One-Pot meals will be featured in the December/January issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Sept 12. Send it print ed
or typewritt en along with your address and phone number to:

Recipe Exchange,
201 Ray Young Drive,

Columbia, MO 65201.

Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Burger Works

on .

More than just burgers.

Tuna Burgers
by Betty Mayo, Huntsville, Mo.
1 (12 oz.) can tuna
2  large hard-boiled eggs, finely chopped
¼ cup mayonnaise
1 tsp. onion, finely chopped
2 sweet pickles, finely chopped
8 hamburger buns
Mix all ingredients together and heap mixture on split buns. Place under broiler until heated and lightly browned. Watch carefully to avoid burning. Yields 8 servings.

Barbecue Burgers
Wilma Carter, Richmond, Mo.
1 lb. hamburger
1 medium onion, chopped
Salt and pepper to taste
1 cup ketchup
1 tsp. chili powder
1 tbls. Worcestershire sauce
8 hamburger buns

Mix hamburger, onion, salt and pepper together. Brown the hamburger in skillet, stirring frequently. Drain excess fat. Add ketchup, chili powder and Worcestershire sauce. Stir and simmer 15 minutes. Yields 6 servings.

Oriental Burgers
Martha Powell, Centralia, Mo.
1 medium onion, sliced
1 lb. ground beef
2 tbls. vegetable oil
1 can (16 oz.) bean sprouts, drained
1 (5 oz.) can water chestnuts, sliced
¹⁄³ cup soy sauce
¹⁄³ cup water
1 tbls. dark molasses
2 tbls. water
2 tbls. cornstarch
Salt to taste
8 hamburger buns

Sauté onion and ground beef in oil until browned. Add bean sprouts, water chestnuts, soy sauce, ¹⁄³ cup water and molasses. Cook 5 minutes. Add mixture of 2 tablespoons water and cornstarch mixed together. Bring to a boil. Boil for 1 minute. Add salt to taste. Yields 8 servings.

Black and Bleu Burgers
Tammy Ostendorf, Cape Girardeau, Mo.
1 ½ lbs. ground beef
Salt and pepper to taste
4 oz. blue cheese crumbles

Mix together ground beef, salt and pepper. Add blue cheese crumbles; mix. Refrigerate until firm, or about 1 hour. Divide beef into 4 equal portions and make patties. Make an indention in center of each patty. Cook on hot grill to desired doneness. Serve on toasted buns with your choice of toppings. Yields 4 servings.

Chimi Burgers
Debra Baker, Newburg, Mo.
¹⁄³ cup fresh cilantro, chopped
1 tbls. Worcestershire sauce
1 tsp. soy sauce
2 large cloves of garlic, peeled and crushed
½ small red bell pepper, chopped
1 small yellow onion, roughly chopped
Salt and pepper to taste
1 ½ lbs. lean ground beef
2 tbls. butter
1 large yellow onion sliced into ¼-inch rings, separated
6 hamburger buns
Chimi Sauce:
1 cup Miracle Whip
½ cup sweet pickle relish
¼ cup ketchup or Masterpiece BBQ sauce
1 tsp. Worcestershire sauce

Burgers: Puree cilantro, ½ tbls. Worcestershire sauce, soy sauce, garlic, red pepper, small onion, salt and pepper. In a food processor or blender, blend until smooth. Transfer to a large bowl. Add beef and gently mix together. Form into 6 equal size balls and chill covered until ready to cook or about 45 minutes. Press into patties. Brush patties gently with oil before grilling to your desired doneness. Serve with your favorite toppings. In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat. Add ¼-inch thick onion rings. Cook until golden and caramelized. Chimi sauce: Mix together, Miracle Whip, pickle relish, ketchup (or BBQ sauce) and Worcestershire; dress burgers. May be served with slaw and thick sliced tomato. Yields 6 servings.

Cheesy Mushroom Burgers
Carolyn Harms, Leeton, Mo.
1 lb. ground beef
1 lb. ground pork
2 eggs
1 (1 oz.) package dry onion soup mix
1 cup saltine crackers, finely crushed
2 (10 oz.) cans of mushroom soup
1 cup of milk
6 oz. Velveeta cheese
Preheat oven to 350°. Mix ground beef and pork in a large bowl, add 2 well-beaten eggs, 1 package of soup mix and crushed crackers; mix well. Pat out 8 (4 oz.) patties and brown on each side in a skillet. Remove from skillet and drain on paper towel. Put burgers in a lightly greased casserole dish with lid. Mix mushroom soup and milk. Pour over burgers and bake for 20 minutes. Melt Velveeta in the microwave using ¼ cup of water and stir until cheese is melted. Pour cheese over burgers; cover with lid and bake for 10 more minutes. Yields 8 servings.

Italian Burgers
Kristy Blanchard, Sheldon, Mo.
1 medium onion, chopped
¼ cup Italian salad dressing
1 lb. ground beef
4 hamburger buns
In a bowl, combine onion and salad dressing. Crumble beef over mixture and mix well. Shape into four patties. Broil, grill or pan-fry until no longer pink. Serve on buns. Yields 4 servings.

 

Roasts  will be featured in the November issue of Today’s
Farmer. To be eligible for consideration, your recipe must be received by june 23. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201.

Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it.
Please limit entries to one per household.

Magazine

  • Subscriptions
  • Advertising
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

Support

  • This email address is being protected from spambots. You need JavaScript enabled to view it.
  • FAQ
  • Copyright Notice