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We are going to do recipes using summer squash today. That includes crookneck, (the yellow variety that has a handle of the end). The pattpan (which I say looks like a flying saucer). The chayote (which is tropical squash, is pear-shaped and about the same size as a small acorn squash). And of course the ever popular ZUCCHINI!! A friend of one of my daughters was looking through her garden and saw zucchini plants. She asked if we had ever deep fried the blossoms. I've deep fried cauliflowers, mushrooms, mozzarella sticks but zucchini? I don't think so. She told us how her Mother always picked the blossoms just before they were to open, pick them off, dip them in batter and deep fry them. You don't believe me? Here's what my Farm Jounrnal Vegetable Recipes says. "Theres as many different varieties of squash as there are shapes, but they're all edible gourds that grow on vines. Their blossoms are edible: just dip them in a batter and deep-frt until golden." So, believe me!! I do know this: zucs (as I call them) are low in sodium and a good source of vitamin A and minerals.

So, let's not fry blossoms but use zucs in these recipes.

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WHEAT GERM-ZUCCHINI BREAD

2-1/2 c. flour

1 t. salt

2 t. baking soda

1/2 t. baking powder

1 c. each, white and brown sugar

1 c. canola oil or vegetable oil

1 t. maple flavoring

3 eggs

2 c. shredded zucs

1 c. chopped walnuts

In a large bowl combine first 4 ingredients, using a whisk to combine. Set aside. In a medium bowl, using a mixer at medium speed, beat next 5 ingredients until think and foamy. Reduce speed to low, stir in dry ingredients just until moistened. Stir in zucs and nuts. Pour batter into 2 greased and wax-paper lined 9x5x3 loaf pans.

Bake at 350 degrees 60 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes. Remove from pans; place on racks and cool completely.

Makes 2 loaves.

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SUMMER SQUASH

CASSEROLE

2 zuc or crookneck squash sliced 3/8-inch think (7 cups)

1/4 c. diced onion

1 can cream of chicken soup

1 c. sour cream

1 c. shredded carrot

1/4 c. butter or margarine

2 c. herb-seasoned stuffing mix

(about half of an 8-oz. package)

Cook squash with onion in boiling water just until crisp-tender; drain well in colander. In a large bowl, combine soup and sour cream; stir in carrots. Fold in squash and onion mixture. Melt butter, toss with stuffing mix. Spread half the stuffing mixture in a 12x7x2-inch baking dish. (can use a 9x9-inch). Spoon vegetable mixture on top. Sprinkle with rest of stuffing mixture.

Bake at 350 degrees 25-30 minutes or until hot.

Makes 6 servings.

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ITALIAN SAUSAGE AND ZUCCHINI STIR-FRY

1 lb. Italian sausage links

1/2 c. diced onion

2 c. cubed tomatoes, seeds removed (2 medium tomatoes)

4 c. zucchini, cut in julienne (matchstick) strips or coarsely shredded

1 t. lemon juice

1/4 t. each, salt, tabasco sauce and dried oregano leaves (can use fresh oregano snipped very fine)

Parmeasan cheese

Slice sausage links in 1/4 slices; brown in large skillet over medium-high heat. Add onions when sausage is nearly done. Drain. Add tomato, zucs, lemon juice, salt, Tabasco sauce and oregano. Cook, uncovered about 5 minutes, stirring often. Remove to serving plate; sprinkle with cheese. Serve with Italian (or French) crusty bread.

Makes 4 Servings

TFD: Be sure your brain is in hear before engaging your mouth!

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