Summer Squash Orange Cake (1982)

• 3 cups flour
• 3 tspns baking powder
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1/4 tspn ground cloves
• 1 cup butter, softened
• 1 3/4 cups dark brown sugar, packed
• 2 tspns grated orange rind
• 4 eggs
• 1/3 orange juice
• 1 1/2 cup grated squash (summer or zucchni)

Sift the dry ingredients together. Cream the butter, sugar, and orange rind. Beat in the eggs. 

Slowly beat in the dry ingredients alternately with the orange juice. Stir in the grated squash. 

Pour into a greased and floured 10-inch tube pan and bake in a preheated 350 degree oven for 50 to 60 minutes. When cooled, sprinkle with powdered sugar or frost.

More "Lost" Squash Recipes

Stuffed Zucchini with Bacon (1950)

Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Classic Yellow Squash Casserole with Cheese (1983)

• 3 lbs yellow squash, sliced
• 3 tbspns bacon drippings
• 1/2 tspn salt+
• 1 cup sharp Cheddar cheese, grated
• 1/2 cup milk
• Small amount of water
• 1 medium onion, chopped
• 1 cup cracker crumbs
• 1/4 tspn black pepper
• 3 tspns butter
• 1 egg, beaten

Sauté onion in bacon drippings. Add squash and small amount of water. Cook until squash is tender.

Remove from heat. Add remaining ingredients, reserving 1/2 of Cheddar cheese. Pour into baking dish, and sprinkle remaining cheese on top.

Bake at 350 degrees for about 20 to 25 minutes. 

More "Lost" Squash Recipes

Yellow Squash Muffins (1984)

Early American Squash Pie (1841)

(Origin - "Pots, Pans, and Pioneers III" by the Telephone Pioneers of America, Louisiana Chapter No. 24, 1983. Recipe by Audrey Alexius of Covington, Louisiana.)

Farmer's Butternut Squash Bread (1984)

• 3 1/2 cups sifted flour
• 3 cups sugar
• 1 1/2 tspns salt
• 1 1/2 tspns baking soda
• 1 tspn ground cinnamon
• 1 tspn ground nutmeg
• 1 cup vegetable oil
• 4 eggs
• 2 cups mashed, cooked butternut squash
• 2/3 cup water

Into a large bowl, sift together first 6 ingredients. Set aside.

In medium bowl, stir oil and remaining ingredients until well blended. Stir in to dry ingredients, mixing just until moistened.

Pour batter into 2 greased and waxed paper-lined 9-x-5-x-3-inch loaf pans. Bake in 350 degree oven 1 hour 15 minutes or until toothpick inserted in center comes out clean.

Cool in pans 10 minutes. Remove, and cool completely on racks. Makes 2 loaves.

More "Lost" Squash Recipes

Yellow Squash Muffins (1984)

Classic Autumn Squash and Bacon Casserole (1967)

(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editprs pf the Farm Journal, 1984.)

Classic Autumn Squash and Bacon Casserole (1967)

• 
  4 strips bacon
• 5 medium yellow squash 
• 1 medium onion, chopped
• 1 tbspn butter
• 2 eggs. beaten
• Salt and pepper, to taste
• 1/2 cup grated cheese

Fry bacon until crisp, and save grease. Crumble bacon and set aside.

Boil squash until tender, and drain. Brown onion in bacon grease. Add butter, squash, eggs, salt, and pepper.  Cook, stirring constantly until eggs are done.

Place half of squash mixture in 2-quart casserole dish. Sprinkle with half of cheese and half of bacon. Add remaining squash mixture and top with remaining cheese and bacon. 

Bake at 350 degrees until cheese melts. Serves 4 to 6.

More "Lost" Recipes from Huntsville, Alabama

Alabama Deep Dish Fresh Peach Pie (1967)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Huntsville Heritage Cookbook" by The Grace Club Auxiliary, Inc. of Huntsville, Alabama, 1967. Recipe contributed by Mrs. Frank Mickle.)

Yellow Squash Muffins (1984)

• 
  2 lbs yellow squash
• 2 eggs
• 1 cup butter, melted
• 1 cup sugar
• 3 cups flour
• 1 tbspns plus 1 tspn baking powder
• 1 tspn salt

Wash the squash thoroughly, trim off the ends, cut into 1-inch pieces. and cook in a small amount of water for 15 to 20 minutes, or until soft. Drain well and smash. Measure 2 cups of squash.

Combine the squash. eggs, and butter. Stir well and set aside.

Combine the remaining ingredients in a large bowl. Make a well in the center of mixture; add the squash mixture. Stir just until moistened. Spoon into greased muffin pans and bake at 375 degrees for 20 minutes. Yields 18 to 24 muffins. 

More "Lost" Muffin Recipes

Cheddar Cheese Muffins (1985)

Sunset's Corn Pineapple Muffins (1963)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.) 

Early American Squash Pie (1841)

 "Pare, take out the seeds, and stew the squash till very soft and dry. Strain or rub it through a sieve or collander. 

"Mix this with good milk til it is thick as batter; sweeten it with sugar. Allow three eggs to a quart of milk, beat the eggs well, add them to the squash, and season with:

• rose water
• cinnamon
• nutmeg, or
• whatever spice you like.

Line a pie-plate with crust, fill, and bake about an hour."

More "Lost" Early American Recipes

Acorn Bread (1776)

Thomas Jefferson's Macaroni and Cheese (1802)

(Origin - "Early American Cookery - The Good Housekeeper, 1841" by Sarah Josepha Hale, republished in 1996 by Dover Publications. Sarah Josepha Hale, 1788-1879, was an educator, author, and editor of 2 early American journals for women.)