Using Up All Those Squash and Cucumbers

Our garden is producing an abundance of cucumbers and squash!  We've ate them all week, canned some of the squash, made relish and pickles out of the cucumbers and still they keep coming!  We are enjoying this garden bounty, but also looking for ways to share fresh from the garden vegetables. A 4-H banquet seemed like a perfect place to share.  Here is a recipe for Southern Squash Casserole:

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

1.Preheat oven to 350 degrees F.

2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

4. Bake in preheated oven for 25 minutes, or until lightly browned.

Then a cucumber recipe!  It doesn't yet have a name as I created it from a couple different recipes!

1/4 cup cider vinegar
1/4 cup sugar (or according to taste)
1/2 teaspoon salt
1/2 teaspoon chopped fresh or dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 cucumbers, sliced
1 cup sliced red onion

In a large bowl, mix the vinegar, sugar, salt, dill, pepper, spices and oil. Add cucumbers and onions. Toss, and let stand at least 15 minutes before serving.