posted on February 2, 2006 05:15:06 PM
HAVE to share this. We had this for supper last night and it is SOOOO GOOD. This is from the Food Network and she also has a Tomato Pie recipe that all the reviewers raved over? Will have to try that when the tomatoes get ripe. Anyway - if you eat squash at ALL you have to try this - I will make it again and again and again.
6 cups large diced yellow squash and zucchini I didn't have any zucchini so I just used squash
Vegetable oil
1 large onion, chopped most reviewers say use small onion instead)
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows heck I just sprinkled some of these on there)
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)I use no-name brand
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. (Forget the tea towel - I just used a strainer)
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
posted on February 2, 2006 05:19:50 PM
Hey, thanks! Sounds delicious.
People are always stopping me to tell me I look like Paula Deen, or to ask if I ever watch the Food Network. . . . She weighs more, her face is rounder, but our hair used to be about the same before she got a new hairdo. I consider it a compliment.
Although. . . . that lady sure piles on the fat and calories! I'd like to see what her man looks like, with all that rich food.
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[ edited by roadsmith on Feb 2, 2006 05:20 PM ]
posted on February 3, 2006 05:32:56 AM
I just used a sprinkle of garlic powder McJane. I was a little leary of it too but figured there was a reason for it - and since I had it - why not?
Like I said - I didn't make up the House Seasoning....just sprinkled a bit of this and that in there.
First bite and you think "hmmmm" By the second bite you're HOOKED and you're going back for seconds! It even reheated well the next day.
I think the key thing is to cook the squash and onion seperate. (I don't think I used 4 tablespoons of butter either) And to "squash" the liquid out of the squash Not to the point of having an unidentifiable mess - just to make it a bit drier.
I've always just cooked the squash & onion together on the stove top in my black iron frying pan - but I was just so tired of the same old same old. Or I steamed it.
posted on February 3, 2006 07:21:10 AM
Sounds a whole lot like a recipe I would make for Thanksgiving that came out of my Vidalia Onion Cookbook??? Paula "Say it isn't so"!!!!
I think the crackers and butter is different but Paula adds butter to everything.
We tried to get in Lady & Sons during a recent trip to Savannah (my birthplace). We called for lunch reservations at 10:30am and when they were done laughing they said if we came then to stand in line - we could get in for dinner??
[ edited by ladyjewels2000 on Feb 3, 2006 07:22 AM ]
posted on February 3, 2006 08:36:08 AM
I didn't know Paula has a restaurant in Savannah. I would imagine it'd be hard to get into.
Yes, everything she makes is high calorie, high fat. I imagine, catching her show occasionally, that there's a college football team outside waiting to eat the food as soon as the show's over.
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Made it for dinner tonight. Your right, it is delicious & a keeper.
I used just zucchini & did the same as you with the "house seasoning" just sprinkled on S&P, but did leave out the garlic powder.
Maybe I'll try a pinch next time.
I drained it in a strainer & blotted it with a paper towel, you don;t have to squeeze it dry. I didn't have Ritz crackers so I used saltines & thought they tasted just fine.
I think you could also probably make this with spinach, in fact I thought it tasted something like spinach, which I also love.
Another change I made was to cut the recipe in half for just the two of us & we ate it all, It was just enough. We had London Broil with it.
Make this recipe everyone, it's a really good one.
Not to the point of having an unidentifiable mess - just to make it a bit drier.