Grandmas Yellow Squash Surprise Food

GRANDMA WILLIAMS' SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
• Preheat the oven to 350 degrees F.
• Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

GRANDMA WILLIAMS'S SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
• Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

GRANNY'S SQUASH CASSEROLE

Steps:

• Place chicken broth, squash and onions in saucepan.
• Simmer until veggies are tender, about 15 minutes.
• Add remaining ingredients except ½ of stuffing mix.
• Pour into 2 or 3 quart greased casserole dish.
• Top with remaining stuffing mix.
• Bake at 350 degrees for 30-40 minutes until bubbly and light brown.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Cook squash & onion until tender. Drain well. Add butter, sugar, cheese, salt & pepper.
• Place squash mixture & cracker crumbs in 2 or 3 layers and dot with butter, ending with layer of crackers on top. Pour milk over all.
• Bake in 350°F oven for 30 minutes.

GRANDMA'S YELLOW SQUASH SURPRISE

Steps:

• Preheat oven to 325°. Grease an 8 x 8 x 2-inch baking dish. In a large saucepan over medium-high heat, bring squash and water to a boil reduce heat to low and simmer for 15 minutes or until squash is tender. Drain off all but 1/2 cup of the liquid. Mash squash slightly. Add cheese and margarine stir until cheese is melted. Remove from heat.Add eggs, evaporated milk, flour and sugar stir until blended. Pour into baking dish. Top with crumbs. Bake for 30 minutes or until set.

LEMON YELLOW SQUASH PIE

Steps:

• Pre-heat oven to 350.
• Wash and peel the squash.
• Cut squash in half, length wise.
• Scoop out the seeds and grate.
• Mix all the ingredients together with the squash.
• Put mix in pie shell and bake for 45 minutes on lower rack.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add squash and onion, reduce heat to medium, and cook until tender, 8 to 10 minutes. Drain all but 1 inch of the liquid and set the pot aside to cool for 20 minutes.
• Add eggs to the squash-onion mixture and beat with an electric mixer until well combined. Stir in 1/2 of the Cheddar cheese and all but 1/4 cup of the stuffing mix. Transfer mixture to the prepared casserole. Top with remaining cheese and stuffing.
• Bake in the preheated oven until bubbly, 30 to 45 minutes.

GRANDMA'S CUSTARD PIE (YELLOW PIE)

Steps:

• Preheat oven to 400 degrees F.
• Scald milk (I use 1 cup half and half mixed with 1-1/2 cups whole milk). Set aside.
• In large mixing bowl slightly beat eggs, blend in sugar, salt, vanilla and almond extract.
• Gradually stir in scalded milk. Do not overbeat as this will create an unwanted foam. Pour into prepared pie shell and lightly sprinkle freshly grated nutmeg over the top.
• Bake 30-35 minutes or until knife inserted in center of pie comes out clean. Remove from oven and let cool 30-60 minutes before slicing and serving.