Squash anyone?

I have heard it said that this is the time of year that even in small towns all the cars are locked on the church parking lot. If they are not, you get a car load of squash! Mema and Papaw have a garden, and we have definetly enjoyed the harvest! Here are a couple of my favorite recipes for squash, in case you are needing a little something new! Enjoy!

My sis-in-law makes this, and it is a favorite at family gatherings!

Squash Casserole
1-2 lb. yellow or zucchini squash, sliced thin
1 onion chopped
1 box jiffy cornbread mix
1 egg
1 stick margarine
dash of cayenne pepper and garlic salt
salt and pepper to taste

Cook squash in microwave with onion on high, approximately 12-15 minutes, stirring halfway through. Drain squash. Add margarine and stir until melted. Add rest of ingredients. Stir well and put in greased baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes.

This one I won a ribbon for at 4-H! This bread freezes well, and makes great little loaves for friends or teachers.

Zucchini Bread
1 cup pecans
4 eggs
2 cups sugar
1 cup oil
3 1/3 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup raisins (optional)
2 cups grated zucchini

Chop pecans. Beat eggs, gradually beat in sugar, then oil. Combine dry ingredients. Add dry ingredients alternately with zucchini. Stir in raisins, pecans, and vanilla. Pour into greased and lightly floured loaf pans. Bake on lowest rack at 350 degrees for 55 minutes. Let cool 10 minutes, and turn out on wire racks.