Krappity Kitchen

[Jeff]

This is my mom's super-easy, super-yum recipe for squash casserole, a Thanksgiving standard in my family:

1 lb yellow squash
1 small onion
1 tbsp melted butter          ½ cup to mix with stuffing
1 can undiluted cream of chicken soup
1(8oz) carton sour cream
1 pkg herb seasoning stuffing mix  (at least 3 cups, good ol' Stove Top is fine)

Cook thinly-sliced squash and onion until tender in small amount of water; drain. Stir in chicken soup and sour cream. Combine ½ cup margarine (melted) and stuffing mix, stirring until well blended. Combine ½ of stuffing mix and all of squash mixture. Spoon into 2-quart casserole dish (buttered). Top with remaining stuffing mix. Bake at 375 for 30 minutes.

[Just Some Girl]

What kiind of squash is "yellow" squash?

I know (and/or have used) only acorn, butternut, zucchini, buttercup, various pumpkins and gourds, Italian squash (our family called it cucuzza, which I think just means squash), pattypan, spaghetti squash. But I know there are a million varieties.

Is yellow squash just yellow zucchini?

[Jeff]

It's yellow "summer" squash (though it's available year-round many places, including the southern and midwest US). I think it might be the same as yellow crookneck squash. And yeah, I think you can use yellow zucchini, though any mild squash should do, really.

I probably don't have to tell you this, but you should easily be able to do this vegetarian with another cream of _______ soup and a meat free stuffing mix.

It really is a yummy, almost comically easy recipe.

[Just Some Girl]

Yeah, I'd figure that part out. 

Here's what I found for "yellow squash" (scroll down). An interesting enough site, showcasing dozens of varieties: Glossary of types of squash

[Just Some Girl]

It looks fattening (your recipe, not squash). I tend not to make stuff like that, even for a treat.

boo.

[Sabamah]

It looks fattening (your recipe, not squash). I tend not to make stuff like that, even for a treat.

[Jeff]

It's a classic southern mama (at least classic for MY southern mama) recipe: cheap, easy, yummy, and fattening.

[Sabamah]

oh totally. and this southern girl is totally gonna make that.

[Just Some Girl]

It looks fattening (your recipe, not squash). I tend not to make stuff like that, even for a treat.

Yeah, just one of my many many mental issues.

[Just Some Girl]

Wow, I can even insult myself in the Kitchen Isles. I rule.

[Moetown]

"Dip your cock in it...

 

[Jeff]

Glogg

2 bottles inexpensive red wine, merlot or cab is good
1 750 ml bottle inexpensive brandy
2/3 lb. Sugar
2 cinnamon sticks
1 packet gingerbread spices*
Grated peel from one medium orange
1 cup raisins (optional)
1 cup almonds (optional)

Pour the wine, ⅔ the brandy and the rest into a stock pot, stirring in the sugar, breaking the cinnamon up, and letting the raisins and almonds settle on the bottom. Simmer (do not boil) for 45 minutes, stirring occasionally.

Strain and serve hot over a couple more raisins.  You can add more brandy and/or sugar to the batch to taste. You can add orange juice or apple cider if it's too strong for your tastes.




*I got this from our ethnic grocery's Polish section. You could use ten or so cardamom pods if those are easier to find. Star anise would work too.

[Jeff]

FYI: a serving is 4 to 5 ounces. It is stout.