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A couple of weeks ago I said I would give you more zucchini or yellow squash recipes. If you are a gardener, your plants may have died due to some frost in the area. The frost didn't get ours as they pretty much quit producing by themselves, except for a few of the yellow squash that were over-looked when we were picking. They have now become big, hard, yellow gourds, very appropriate for fall decorating. So, it's zucs again.

This is a new quick bread recipe I found in one of my cookbooks it's so good! It has a wonderful flavor with the addition of cinnamon, nutmeg and cloves in the ingredients.

SPICY ZUCCHINI BREAD

1-1/2 c. sugar

1/2 c. packed brown sugar

1 c. butter or margarine, softened

3 eggs

2-1/2 t. vanilla

3 c. flour

2 t. cinnamon

1 t. baking soda

1/4 t. baking powder

1/4 t. nutmeg,

1/4 t. cloves

1/4 t. salt

2 c. unpeeled, shredded zucs

1/2 c. chopped walnuts

In a large mixing bowl, combine first 12 ingredients, beat at low speed, scraping bowl often, until well mixed, 2-3 minutes. By hand, stir in zucs and nuts. Spread into 2 greased and lightly floured 8x4-inch loaf pans. (You can use 9x5 pans if you don't have the smaller pans). Bake for 55-65 minutes or until wooden pick inserted in center comes out clean. If using the larger pans, check after 50 minutes. Cool 10 minutes in pans. Remove from pans onto wire rack to cool completely. For best flavor, wrap in foil and refrigerate for 24 hours.

Makes 2 loaves.

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ZUCCHINI CASSEROLE

1/2 c. butter or margarine, melted

1-6 oz. pkg. top-of-stove dressing

2 c. unpeeled 1/2-inch cubed zucs, cooked for 2 minutes, drained

1 c. grated carrots

1 small onion, diced (about 1/2 c.)

1 can cream of chicken soup

1 c. sour cream

3/4 c. shredded cheddar or co-jack cheese

In a medium bowl, combine melted butter with stuffing mix and turn into 9-inch square baking dish, saving 1 c. for topping. Combine remaining ingredients; spoon over stuffing. Top with the 1 c. stuffing mixture, then grated cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Makes 6 servings.

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ZUCCHINI AND ONIONS WITH MOZZARELLA CHEESE

3 T. butter or margarine

3 c. (3 medium) unpeeled, sliced (scant 1/4-inch) zucs

1 c. (1 medium) sliced onion

1/2 t. dried basil leaves or 1-1/2 t. snipped fresh basil

1/4 t. dried oregano leaves or 1 t. snipped fresh oregano

1/2 t. minced fresh garlic or scant 1/4 t. garlic powder

1 medium tomato, cut into 8 wedges

1 c. shredded Mozzarella cheese

In a large skillet melt butter over medium heat. Add rest of ingredients, except tomatoes and cheese. Continue cooking, stirring occasionally, until zucs are crispy tender (about 5 minutes) Add tomato wedges; sprinkle with cheese. Cover, let stand 2 minutes or until cheese is melted.

Makes 6 side-dish servings.

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PASTA WITH CHICKEN

AND SQUASH

1-16 oz. pkg. spiral pasta, cooked according to pkg. directions

2 c. 1/2 & 1/2 cream

2 T. butter or margarine

2 c. (8 oz.) shredded Mexican cheese blend or cheddar cheese

1 small onion, diced (about 1/2 c.)

1 garlic clove, minced

5 T. olive or canola oil, divided

2 medium zucs, julienned (1/4 x 1-1/2 inches)

2 medium yellow squash, julienned, same as zucs

1/2 t. salt, divided

1/8 t. pepper

1 lb. skinless, boneless chicken breast, julienned (scant 1/2 x 1-1/2 inches)

1/4 t. basil

1/4 t. marjoram

1/8 t. powdered thyme

1/8 t. sage

While pasta is cooking, heat cream and butter over low heat in large saucepan until butter melts. Add cheese; cook and stir until melted. Add rinsed drained pasta to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion and garlic in 3 T. oil just until tender. Add squash; cook and stir 3 minutes, Add 1/4 t. salt and 1/8 t. pepper; remove from heat and keep warm. Add rest of oil to skillet; cook chicken with herbs and 1/4 t. salt until juices run clean. Gently combine all ingredients. Turn into serving bowl.

Makes 8 servings.

TFD: Autumn carries more gold in its hand than all the other seasons.

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