Yellow Squash Casserole

I fell in love with squash when we lived in western Kentucky.  One year when our next door neighbor offered us space in her large garden in return for our help in tending it, I planted 24 different kinds of squash.  My wife thinks that it was not more than 20, and she may be right, but I know that I had at least 5 different kinds of zucchini, 2 or 3 kinds of yellow squash plus patty pan, scallop and spaghetti squash and every kind of winter squash I could find.

Today I pick up my favorite kinds of squash at the farmers market.  One of those favorites is yellow summer squash.  It is famous in our family as the main ingredient in one of my most abject failures in the kitchen.  “Not as bad as sherried summer squash” means that something I have made is at least edible.  The sherried version complete with walnuts, butter, maple syrup, cinnamon, onions and sherry ended up on the compost pile.  I tried my best to eat it, though the snickers and gagging sounds were distracting.

Just to show me what a real cook could do with yellow squash, Jerri found a recipe in one of her Book of the Month Club bonus cookbooks for a yellow squash casserole.  We often call it a soufflé, because it is so light and flavorful.

Here is how to make it.

INGREDIENTS:

2 to 3 lbs. yellow squash
2 tsp. salt
1 cup grated cheddar cheese
1 cup cottage cheese
4 large eggs
1 cup bread crumbs
2 T minced parsley
1/3 tsp. white pepper
3 T melted butter.

PROCEDURE:

Wash and remove the stem and blossom ends from the squash.  Larger squash with tough skins should be peeled.  Grate the squash and mix it with the salt in a medium bowl.  After it sits for 20 to 30 minutes, drain and press the liquid from the squash.

Preheat the oven to 350 degrees.   Grate the cheese, mince the parsley and beat the eggs until lemon colored.  Butter a 3-quart casserole or soufflé dish.  Melt the butter.

Mix the squash, parsley, cheddar and cottage cheese, bread crumbs, eggs and pepper thoroughly.  Put the mixture into the baking dish and pour the butter over the top.

Bake for an hour.  A knife inserted near the center should come our clean when the casserole is done.  This is an excellent side dish with barbecued ribs or chicken.

NOTES:  You should have three to four cups of grated squash.  We prefer using sharp cheddar cheese, but use medium if you want a milder flavor.

Angel Food Birthday Cake

My birthday cake comes out of a box!  Sounds like the title of a horror film, and worst of all, it’s true.

The  first birthday cakes I remember were ordinary yellow or white cakes with white frosting and candles.  Mom made them from scratch with our own eggs and all-purpose flour out of the big flour bin under the kitchen counter.  Dad would usually bring home a quart of ice cream which made for a pretty good birthday treat.

But when I was twelve or thirteen, Mom made me a new birthday cake that is still my favorite after more than fifty-six years.  It is an angel food cake with layers of lemon pie filling and frosting made of lemon pie filling and whipped cream.  And except for the cream, it comes out of two boxes.

Jerri has been making this cake for my birthday for over forty years.  It is still my favorite birthday cake and, unfortunately, it’s also popular with guests.  But by restricting the guest list, it is still possible to have a leftover piece out of the refrigerator for breakfast the next morning.  Try it sometime.

INGREDIENTS:

1 angel food cake mix

1 box lemon pie filling mix

1 cup heavy whipping cream

1 T sugar

1/2 tsp. vanilla extract

PROCEDURE:

Make the cake according to directions on the box.  Cool thoroughly.  While the cake is baking, make the pie filling according to directions on the box and allow it to cool to room temperature.  Chill the pie filling in the refrigerator while the cake is cooling.

After it has cooled, slice the cake horizontally into three layers.  Spread a thin layer of pie filling on top of the lower layer, top with the next layer, spread more pie filling and top with the final layer.  Since the filling is set, distribute spoonfuls of filling on each layer and use a knife or spatula to smooth it evenly on the cake.  You should have about half of the pie filling left to beat into the cream.

Make sure the cream is cold.  Chill a medium mixing bowl and beaters in the freezer for ten to fifteen minutes,  Pour the cream into the bowl and beat on medium speed until the cream starts to thicken.  Add the sugar and beat until soft peaks begin to form.  Then beat in the vanilla and the remaining lemon pie filling until you have a pastel lemon cream.  Be careful not to beat the cream too long or it will turn into butter.

Frost the cake generously with the cream.  Give any leftover lemon cream to the birthday boy or girl.