Carrot & Summer Squash Kugel

From "The Enchanted Broccoli Forest".

Takes 30 minutes to prepare and 1.25 hour to bake. Yields 6 or more servings. Use a food processor to grate things.

Ingredients

A little oil for the pan
3 cups grated carrot (about 5 medium carrots)
6 cups coarsely grated zucchini or summer squash
(approximately 3 large zukes, 3 large straight neck squash,
or one large marrow)
3 eggs beaten (ok to delete yolks)
1.25 cups fine bread crumbs or matzo meal
1 tsp salt 2 Tbsp butter or canola oil
3 cups finely minced onion fresh black pepper to taste
3 large cloves garlic minced a little extra oil for the top

Directions

1. Preheat over to 375F. Lightly oil a 9 x 13 inch baking pan.

2. Place the grated squash in a colander over the sink. Sprinkle with 1/2 tsp of the salt and let stand 15 minutes. Squeeze out all excess moisture and set aside.

3. Melt the butter or heat the oil in a medium sized skillet. Add onion and remaining salt. Sauté over medium heat for about 10 minutes or until onion is very soft.

4. Add the garlic and sauté about 2 minutes longer. Remove from heat.

5. In a medium-large bowl mix together the squash, sautéed onion, and grated carrot. Beat in the eggs and bread crumbs or matzo meal. Grind in some black pepper and mix well.

6. Spread the batter into the prepared pan. Bake for 1.5 hours.

7. Cut into squares. Serve hot, warm, or at room temperature.

Note: For a crisper top surface, brush lightly with the extra oil about half way through the baking.

North African Stew

Contributed by Metzi Prince; the stew is yummy even without summer squash.

Ingredients
1 cup of onion
2 3 sticks of celery
2 Tbsp oil
1. Fry the above until tender
Either 4 tomatoes and 1 cup of tomato juice or one 8 10 oz can of stewed tomatoes
4 Cups of vegetable stock
1 tsp turmeric
1 tsp ground coriander
½ tsp cinnamon
½ tsp cayenne
salt
2 potatoes diced
2 carrots diced
1 cup of turnip

Directions

1. Combine all ingredients and cook until tender.

2. Add 1 cup of zucchini or summer squash and one can of rinsed chick peas and cook until
tender.

3. Can add fresh parsley and fresh coriander when served.

Melba's Pumpkin Soup

Contributed by Melba Rabinowitz.

1. 2 cups chunked pumpkin or any kind of winter squash.

2. Add squash to 3 cups of water, one large onion, and one or two chicken bullion cubes.

3. Cook until tender, cool, and blend in either a food processor or blender.

4. Return to pot. Sprinkle in a pinch of curry, salt, garlic salt, maybe a dash of cayenne pepper if you like a little zing. I don't use black pepper because it has a stronger taste.

5 Gradually stir in a can of evaporated milk.

6. Simmer on low heat, until hot enough for serving. If it seems too thick, add a little 2% milk or water. If it seems too thin, simmer longer.

7. A few minutes before serving stir in a level tablespoon of crunchy peanut butter, stirring constantly from the bottom until it is thoroughly mixed. If you choose not to add peanut butter, sprinkle with toasted sliced almonds or with a dash of sour cream.

Argentine Pumpkin Soup

Contributed by Sue Ross.

Ingredients
1 lb pumpkin or other winter squash cut into 1 inch cubes
1 fresh chili, de seeded and chopped finely
1 onion, sliced
2 cloves garlic chopped
1 bayleaf
2 cups tomato juice
3/4 cups of stock
a little milk
1 tbsp margarine
1 tbsp chopped parsley
salt and pepper

Directions

1. Melt the margarine in a large saucepan and cook the onion until it begins to soften. Now put in the pumpkin, garlic, chili, and bayleaf.

2. Pour in the tomato juice and stock next; bring to the boil. Allow to simmer, stirring from time to time, for 20 minutes or until the pumpkin has softened.

3. Transfer the soup to a blender, adding a little milk if desired for a thinner mixture. Return to the pan, season and heat through before serving with the parsley sprinkled on top.