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Apr 24, 2018







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 Cheesy Squash Casserole

 
3 cups thinly sliced yellow squash, unpeeled
½ chopped sweet onion
30 Ritz crackers, crushed
1 cup shredded sharp cheddar cheese
2 eggs, beaten
¼ stick butter, melted
¾ cup milk
 
Preheat oven to 400 degrees.
In a large frying pan, heat onion and squash over medium heat with ¼ cup of water. Cover and cook for about 5 minutes, until softened, stirring about twice. Drain and set aside, placing in a large bowl. 
In a medium bowl, mix crackers and cheese and add half of it to the zucchini mixture. Mix well.
In a small bowl, combine egg, butter and milk and add to the zucchini mixture. Place in an 8- by 8-inch baking dish and top with remaining cracker mixture. Bake for about 20 minutes, until top is golden brown. Serve warm as a side. Enjoy!




Summer squash
Perishables

07/31/14
By Allison Willson Dudas



 Last week, I confessed to my overzealousness when planting zucchini in my garden. Well, if I was overzealous with zucchini then I was absolutely off my rocker with summer squash. We have so many! Not only are the numbers overwhelming, but these suckers are growing into mammoth squash! I’ve given a number away but still have so many left.

Squash grows well, obviously, during the summer in New Hampshire, and it’s quite easy to find this vegetable from a local source. Packed with potassium and vitamin C, this is a wonderful vegetable to add to any meal. A word of advice: if you plant some in your backyard, only plant one or two plants. I planted three and am seriously drowning in it. Each plant produces a number of squash and, with the great weather we’ve been having, they grow to be quite large.
When it comes to squash, the absolute best thing to do is grill it. Whether you cut the thing in spears or slices, slathering a squash in olive oil and throwing it on the grill is so  delicious. It’s simple, easy and quick and goes with about every meal. I’ve been grilling squash for years and, while it’s amazing, I needed to think outside the box to manage my bounty. The squash casserole recipe below is total comfort food. — Allison Willson Dudas
 
As seen in the July 31, 2014 issue of the Hippo.





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