Quote:
Originally Posted by IluvLucy  This is how I cook yellow, crook neck squash:
You'll have to buy the squash in a grocery store this time of year, but you need a couple pounds. Wash it really well and cut both ends off. Cut the squash in circles about a half inch thick and set aside.
Fry 4 strips of bacon and remove from iron skillet. Leave drippins'. In hot drippins, saute 1 bunch of cleaned green onions (green parts and all) When the onions start turning slightly brown, add all the squash and start stirring. Turn the heat down and cook on medium until the squash is tender and some will have brown edges. Add salt and pepper to taste (and crumpled bacon)and make sure you stir it a lot at first to keep from sticking. I use a spatula to stir up from the bottom and I have a huge cast iron skillet I cook it in. I use cast iron for everything. I have both of my grandmothers iron skillets and they were both wonderful cooks.
Also, anyone remember egg custard pie? |
Can I come to Georgia and eat at your house? Maaaaan you sound like a good cook. There's nothin like a good seasoned cast iron skillet.