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Nancy's Kitchen - Tried and Tested Recipes
Sue's Squash Recipes

Sue's Squash Recipes

Squash Pancakes Recipe

2 c. yellow squash cooked and mashed
1 c. flour
1/4 c. milk
2 T. pancake syrup
1/4 tsp. nutmeg

Combine squash cooked and mashed, flour, milk, and nutmeg. Cook on hot griddle. Serve with warm syrup.


Mother's Squash Relish

10 c. yellow or zucchini chopped squash
4 c. onions, chopped
4 green peppers
1 hot pepper
2 T. salt
2-1/2 c. sugar
1 tsp. turmeric
1 tsp. nutmeg
2-1/2 c. vinegar
1 tsp. ground mustard
1 tsp. corn starch
1 tsp. celery seeds

Mix squash, onions, peppers, hot pepper, and salt. Cover with water. Set in refrigerator overnight. Drain. Mix sugar, turmeric, nutmeg, vinegar, ground mustard, corn starch, and celery seeds. Simmer 30 minutes. Pack in hot jars and seal.


Mother's Squash Pickles Recipe

8 c. yellow squash, sliced
2/3 c. salt
2 c. sliced onion
2 c. sliced bell pepper
1 lg. jar pimientos
3 c. sugar
2 c. white vinegar
2 T. mustard seed
2 T. celery seed

Mix salt with 3 quarts water, add the sliced squash and let soak for one hour. Drain but do not rinse. Make a syrup with the sugar, vinegar, mustard seed and celery seed. Bring the syrup to a boil and add the squash, onion, bell pepper and pimientos. Let come to a boil again, then turn off heat. Do not continue to boil. Place in jars and seal well. Let set 2 to 3 weeks before serving.


Sue's Squash Muffins Recipe

1 c. cooked squash
3 c. flour
1 c. milk
1/2 c. sugar
1 egg
1 tsp. baking soda
2 tsp. cream of tartar

Mix wet ingredients together, sift in the dry ingredients and mix. Bake at 425 degrees for 20 minutes. If using canned squash, add 1/2 tsp. salt.

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