Free original & vintage Recipes by Frank Ernhart


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Recipe of the day

Baked Summer Squash

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)

    Zucchini

    Start oven at moderate (325 or 350 degrees F.). Grease shallow baking
    dish
    Scrub squash thoroughly to remove all sand. Cut into quarters. Place
    in prepared baking dish. Dot with butter, margerine or a little olive oil.
    Season lightly with salt and paprika. Add generous grind of fresh black
    pepper. Add 2 or 3 tbsp water to bottom of dish.

    Bake while meat or chicken is roasting, allowing 30 to 45 minutes.
    Squash should be tender, with edges beginning to brown. Allow 1 small
    squash per serving, or 2 large squash make 4 servings.

    Baked zucchini with Cheese: When baked zucchini is half done, add
    light sprinkling soy sauce and generous amount grated Parmesan cheese
    to each peice. Continue to bake as described. Delicious. Makes 4
    servings.

    Roast Potatoes
    Scalloped Potatoes
    Sweet Potatoes
    Candied Sweet Potatoes
    Sweet Potato Puff
    Baked Squash, English Style
    Baked Mashed Squash
    Baked Summer Squash