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Old 06-15-2015, 04:35 PM   #11
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2 Cups of yellow squash finely chopped. Emphasis on finely.
1 Cup of onion finely diced. Vidalia onion would work nicely.
1 Egg beaten.
1 teaspoon Salt.
1 teaspoon pepper.
1/2 Cup SR Cornmeal
1/4 Cup AP flour.
Please note the change in the amount of flour. It's 1/4 Cup...NOT 1/2 cup. Sorry.
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Old 06-15-2015, 04:39 PM   #12
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Originally Posted by GA Home Cook View Post
Uncle Bob - from one southern to another - squash is one of the main food groups - bacon is the other. If your squash is like mine, once it's starts producing - it is a massive amount. a couple of years back we started canning yellow squash. Put as much as you can pack into a quart jar and then 1/2 tsp salt and about 1/2 cup of water. Process in a pressure canner for 20 minutes. I told you all of this to let you know that these canned squash makes a pretty good croquette come February.
Thanks. I've canned in the past....mostly blanch and freeze now, and you are right....the canned or frozen squash make good squash patties. I encourage you to try the recipe that uses <raw> yellow squash.
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Old 06-15-2015, 04:42 PM   #13
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I was late planting this year so I just now have blooms. Maybe another week or so and I will definitely give your recipe a shot.
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Old 06-15-2015, 05:07 PM   #14
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Originally Posted by GA Home Cook View Post
I was late planting this year so I just now have blooms. Maybe another week or so and I will definitely give your recipe a shot.
Hope you enjoy it.
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Old 06-15-2015, 08:05 PM   #15
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So good to see you Uncle Bob!

I really want to try your delicious sounding recipe but please tell me how to make my cornmeal I have on hand into self rising, or do I have to go out and buy it?

Another question...would it work well to grate the squash?
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Old 06-16-2015, 12:00 AM   #16
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I've never done it before, but this should work.

3/4 Cups + 3 Tablespoons of Plain Meal.
1 Tablespoon of Baking Powder.
1/2 Teaspoon of Salt.

I thought about grating the squash, but decided against it. Thought it would be to mushy. I love the texture of the finely diced squash and onion in the finished product.
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Old 06-16-2015, 01:34 PM   #17
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Uncle Bob
How many tomatoes have you canned
this season? I have canned 29 pints I
still have more to can. Also canned 10
quarts of vegetable soup with lots of
tomatoes in it.

Josie
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Squash Croquettes [CENTER] [B]SQUASH CROQUETTES [/B][LEFT][B] 2 Cups of yellow squash finely chopped. Emphasis on finely. 1 Cup of onion finely diced. Vidalia onion would work nicely. 1 Egg beaten. 1 teaspoon Salt. 1 teaspoon pepper. 1/2 Cup SR Cornmeal 1/4 Cup AP flour. Combine the squash, onions, egg, salt & pepper in a big bowl. Add in the meal, then the flour stirring just enough to mix well. Using a cast iron skillet, add about 1/2 inch oil heated to medium high. Drop by tablespoonful and cook to brown side one really nice. Flip and brown side two. Drain on paper towels. Best when eaten hot! [/B] ______________________________________________________________ [B]The batter will seem a little thin, but not to worry. They set up nicely and 'rise' due to the SR cornmeal. This recipe is to me in that I've never made squash patties with raw squash and onions. The Cornmeal/flour ratio is mine. Originally it was all flour, but you know us Southern, Country folks gotta have our corn meal. :smile:[/B] [B]Enjoy!![/B] [/LEFT] [/CENTER] 3 stars 1 reviews
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