Summer Squash And Cornbread Pie Food

SQUASH CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
• In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
• Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.

SQUASH AND CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Generously grease an 8x8 square baking dish.
• In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
• Add the remaining ingredients except butter. Stir gently to combine.
• Pour into prepared dish. Dot the top with butter.
• Bake 1 hour or until golden brown.
• Remove from the oven and cool slightly.

SQUASH CORNBREAD

Steps:

• Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

SUMMER SQUASH AND CORNBREAD PIE

Steps:

• HEAT oven to 450°F Spray 2-quart casserole with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add onion; cook until tender, stirring occasionally. Add summer squash, water, salt and pepper. Reduce heat; cover and cook 15 minutes or until squash is tender.
• MASH squash gently with fork to break up large pieces. Cook, uncovered, 5 minutes or until slightly thickened and creamy. Pour into prepared casserole.
• COMBINE cornbread mix and milk in medium bowl; mix well. Stir in cheese. Spoon batter evenly over mixture in casserole.
• BAKE 15 to 18 minutes or until cornbread is golden brown. Let stand 5 minutes before serving.

SUMMER SQUASH PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°, In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top. , Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE

Steps:

• Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
• To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
• In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
• In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
• Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
• Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.