Fried Squash

Time: 25 minutes

Serves: 4

Difficulty: 3

Ingredients:

¾ cup self-rising cornbread mix	Salt and ground black pepper
2 yellow squash, cut into ⅛” thick slices	¼ cup olive oil (at minimum; may vary)

Supplies:

Gallon-sized resealable bag	Paper towels
Large skillet	Plate
Slotted spoon

Directions:

Place the cornbread mix in the bag and shake in a little salt and pepper, just enough to season it. Add the squash and seal the bag tightly, then shake to coat the seasoning and cornbread mixture evenly over the vegetable.

Remove the squash from the bag and gently shake off any excess crumbs. Do not brush it off or there won’t be enough breading on the squash.

Heat about ¼” of olive oil in the skillet over medium heat. Fry the squash in the hot oil until the center is cooked and the edges are crisp. This should take 2-3 minutes per side.

With the slotted spoon, take the squash out of the skillet when done and let drain on a paper towel lined plate. Repeat cooking directions with the rest of the squash and let cool before eating.

Allergy Information: See ingredients on box of cornbread mix.

Ritz Squash

Hey guys! Sorry this took so long but here it is...our first squash recipe! Yay!

(It's a lot better than you think, trust me)

Time: 30 minutes

Serves: 10

Difficulty: 2

Ingredients:

4 cups sliced yellow squash	½ cup chopped onion
35 crushed ritz crackers	1 cup shredded cheddar cheese
2 eggs, beaten	¾ cup milk
1 teaspoon of salt	Pinch of pepper
¼ cup melted butter	2 tablespoons butter, unmelted

Supplies:

Large Skillet	Large Bowl
Medium Bowl	Small Bowl
9 by 13 inch baking dish

Directions:

Preheat oven to 400 degrees. Place squash and onion in the large skillet over medium heat and pour in a small amount of water. Cover and cook until squash is tender (about 5 minutes).

Drain well and place in the large bowl. In the medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.

In the small bowl, mix together eggs and milk, then add to squash mixture. Stir in ¼ cup melted butter and season with salt and pepper. Spread into the baking dish and sprinkle with remaining cracker mixture and dot 2 tablespoons butter.

Bake for 25 minutes or until lightly browned.

Allergy Information: Contains dairy.