SQUASH FRITTERS
RECIPE #1

INGREDIENTS:
2 cups grated squash
1/4 cup self - rising flour
1/3 cup self - rising cornmeal
1 small onion, chopped
1 egg, beaten
pepper to taste
PREPARATION:
Mix all ingredients together. Spoon out into hot greased frying pan (I use olive oil). Brown both sides. Drain on paper towel. ************************************

RECIPE #2
INGREDIENTS:
3/4 poundS squash, about 2 medium, cubed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil
PREPARATION:
Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Makes about 2 dozen. ************************************

SQUASH CASSEROLE
INGREDIENTS:
2 pounds Summer squash or zucchini
1 medium onion, chopped
1 can (4 ounces) chopped mild green chiles, with liquid
2 small jalapeno peppers, seeded and chopped
8 ounces shredded Monterey jack cheese
1 cup sour cream
1 1/2 cups tortilla chips, crushed
PREPARATION:
Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed.