Squash and Sausage
Squash Cake
Baked Tomato With Squash
Squash Tomato Casserole

Squash and Sausage

2 Tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 lb. sweet Italian link sausage, sliced thin
1 lb. yellow summer squash, trimmed, sliced thin
1 medium green Italian pepper (or mild New Mexico pepper), seeded and
sliced thin
1 Tablespoon red wine vinegar
Salt and freshly ground black pepper to taste

Heat the oil in a large heavy skillet over medium high heat. Add the
onion and sauté about 1 minute. Add the garlic and cook about 4 minutes
longer. Stir in the sausage slices and cook, stirring frequently until
well browned, about 12 minutes. Using a slotted spoon to drain off the
grease, transfer the mixture to a plate.
Pour off all but 3 Tablespoons fat from the skillet. Add the squash and
Italian (or mild New Mexico) pepper. Cook, tossing frequently, until
tender, about 10 minutes.
Return the sausage mixture to the skillet, stirring well. Cook,
covered, over medium high heat for 5 minutes. Remove the cover and
sprinkle the mixture with the vinegar. Cook uncovered, stirring
constantly, 3 minutes longer. Add salt and pepper to taste and serve.
Serves 4

Summer Squash Cake

1/4 lb. yellow summer squash, trimmed and grated (about 1 cup)
1 teaspoon finely slivered orange peel
1/2 cup chopped dried dates
1/2 cup chopped pecans
2 cups plus 1 Tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 Cups granulated sugar
1 cup sour cream

Glaze
2 Tablespoons orange juice
2 Tablespoons lemon juice
2 Tablespoons superfine sugar
Icing
1 Cup confectioners sugar
1 teaspoon ground cinnamon
2 Tablespoons orange juice
1 teaspoon whipping cream (or heavy cream)

Preheat the oven to 350 degrees. Combine the squash, orange peel, dates
and pecans in a small bowl. Toss thoroughly with the 1 Tablespoon flour
and set aside.
Sift the remaining flour with the baking powder, baking soda and salt
and set aside.
Beat the eggs in a large bowl until frothy. Add the vanilla and the
granulated sugar and beat until light and lemon colored. Beat in the
sour cream. Add the sifted ingredients and beat until smooth. Add the
squash mixture and blend well.
Pour the batter into a lightly buttered and floured 1 1/2 to 2 quart
Bundt pan. Bake until a toothpick inserted in the center comes out
clean, about 1 hour. Cool on a rack for 10 minutes and remove from pan.
Prick the top and sides of the cake all over with a toothpick.
Meanwhile, make the glaze: Combine the orange juice, lemon juice, and
superfine sugar in a small bowl. Spoon this over the cake, allowing it
to soak in until the cake is moist but not wet. Cool completely.
Before serving, make the icing: Combine confectioners sugar, cinnamon,
orange juice and cream in a small bowl. Beat until smooth and drizzle
over the cake. Serves 8 - 10

Baked Tomato With Squash

1/2 Cup wheat germ
4 large tomatoes
1/2 Cup chopped summer squash
1 large celery stalk, diced
1/2 green pepper, diced
2 Tablespoons olive oil
1/4 Cup Cheddar cheese
1/4 teaspoon salt
1/4 Cup bread crumbs

Preheat oven to 350 degrees. Lightly grease a small casserole dish and
sprinkle it with wheat germ. Slice tomatoes into thick pieces and place
on wheat germ. Sauté onion, squash, celery, and pepper together in
olive oil. When hot, add Cheddar cheese, salt, and enough bread crumbs
to hold the mixture together. Layer over the tomatoes and sprinkle
again with wheat germ. Bake 15-20 minutes. Serves 6

Squash Tomato Casserole

4 medium sized fresh ripe tomatoes, cut in 1/2 inch slices
2 medium sized summer squash, cut in 1/2 inch slices
1/3 Cup grated Cheddar Cheese
Dash salt
Dash pepper
1 Cup crushed potato chips

Preheat oven to 350 degrees.
Arrange a layer of squash slices, a layer of tomato slices and a
layer of sliced onions in a large glass or ceramic casserole dish.
Sprinkle some cheese over the layers. Repeat until squash, tomatoes and
onions are used up. Salt and pepper lightly between layers. Top with
crushed potato chips and bake for 30 minutes, or until top layer of
cheese is melted and bubbly. 4 - 6 servings



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