Wednesday, August 1, 2012


       Squash running out your ears?  I've got a couple of new recipes that are gonna knock your socks off!!!  This is so great my whole family LOVED it!  Think squash with a "chip" twist.  Kinda crunchy, potato-ie - so good you can't eat just one! 

  • 1 cup instant potato flakes
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp. celery salt
  • 1/4 tsp. garlic powder
  • 1/4 cup butter or margarine, melted and cocoled
  • 2 eggs
  • 4-5 cups raw bite-size squash
  1. In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder, and butter.  Transfer to a gallon size ziplock bag.
  2. In another bowl, beat eggs.
  3. Dip squash into egg, then drop into gallon bag and...shake, shake, SHAKE!!!
  4. Place on an ungreased baking sheet.  Bake at 400 degrees for 20-25 miutes. 
Serves 8.  Can be served with Ranch dressing or dip.  Can also substitute or supplement squash with other vegetables - such as mushrooms, peppers, brocooli, cauliflower, and zucchini!

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