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I am going to give you squash recipes. Not winter squash (I don’t want to think about winter) but zucchini and yellow summer squash. I bet you thought I forgot about zuc recipes. Not a chance! The soft-skinned and soft-fleshed squash with a shiny surface, are best when they are six to eight inches long. Larger squash tend to be dry and mealy inside. The entire squash is eaten -- seeds and skin included -- mashed, sauteed, stuffed, baked in casserole dishes and even made into jam (with a little pineapple added to the jam recipe)

So it’s zucs and yellow summer squash today.

CHICKEN BREASTS AND ZUCCHINI WITH GARLIC CREAM
1/4 c. butter or margarine
4 medium size chicken breasts
3 c. sliced 1/4 inch zucchini or yellow summer squash
1/3 c. green onion, sliced 1/4 inch, using part of green tops

Garlic Cream:
2 T. butter or margarine
1/2 t. minced fresh garlic
3 T. flour
1-3 oz. package cream cheese
1-10-3/4 oz. can chicken broth
1/2 t. pepper (can sub white pepper, using 1/4 t.)
Cooked rice, four servings

In a large skillet, melt butter until sizzling (don’t let it start to burn), add chicken breasts. Cook over medium-high heat, turning once, until chicken is browned and fork tender (15-20 minutes). Remove chicken from skillet. Add zucs and onions, stirring occasionally, until zucs are crisp tender (5-7 minutes).

Meanwhile, in a two quart saucepan, melt 2 T. butter until sizzling, add garlic. Cook over medium heat, stirring occasionally, for one minute. Add flour, continue cooking until smooth and bubbly (one minute). Add remaining garlic cream ingredients, except rice. Continue cooking, stirring constantly, but gently, until sauce is thickened (5-7 minutes). Serve chicken and zucs over rice; pour sauce over chicken. Makes four servings.

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VEGETABLE BEEF BOW TIE SKILLET
1 lb. lean ground beef
1 c. diced onion
1-14-1/2 oz. can beef broth
1-1/2 c. uncooked bow tie pasta
1/2 c. water
1 t. each, Italian seasoning and chili powder
1/4 t. salt and pepper
1/2 t. garlic powder
1 c. diced sweet yellow pepper
1 c. diced zucs, cut in 1/2 inch squares
1-15 oz. can diced tomatoes
1 c. shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in next eight ingredients. Bring to a boil, reduce heat and simmer for 15 minutes. Add yellow pepper and zucs; cover and cook 2-4 minutes longer or until pasta and veggies are tender, stirring occasionally. Stir in tomatoes, cover and heat until hot; sprinkle with cheese. Makes four servings.

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CHOCOLATE 
ZUCCHINI CUPCAKES
1-1/4 c. butter, softened
1-1/2 c. sugar
2 eggs
1 t. vanilla
2-1/2 c. flour
3/4 c. baking cocoa
1 t. each, baking powder and baking soda
1/2 t. salt
1/2 c. plain yogurt
1 c. each, grated zucs and carrots
1-16 oz. can whipped chocolate frosting

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine next five ingredients; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in zucs and carrots.

Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. Cool for 10 minutes before removing cupcakes from pan to wire racks to cool completely. Frost cupcakes. Makes 21 cupcakes.

Note: If you wish, make chocolate frosting that would frost a 9x13 inch cake.

Thought for the Day: Treasure each other in the recognition that we do not know how long we shall have each other.

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