YELLOW GOLF TOWEL RECIPES

Steps:

• Preheat oven to 350.
• Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
• In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
• Pour over squash.
• Stir until well mixed.
• Then pour into a casserole dish for baking.
• Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
• Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
• Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
• Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
• Then uncover and bake an additional 20 minutes until golden brown on top.
• ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.

Steps:

• Prepare plate for draining hush puppies. Line a large plate with a double layer of paper towels.
• Combine the dry ingredients. Whisk 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon granulated sugar, if using, together in a large bowl.
• Prepare the wet ingredients and add to the dry. Grate 1/2 small yellow onion on the large holes of a box grater (about 1/4 cup) and add to the bowl. Add 1 large egg and 1 cup buttermilk. 
• Mix and rest the batter. Stir until combined. Set aside for 15 minutes while the oil heats.
• Heat the oil and prepare a plate for draining the hush puppies. Add enough peanut or vegetable oil to a Dutch oven for a depth of 1 1/2 inches (about 4 cups). Heat over medium-high heat to 365ºF.
• Fry the hush puppies in batches. Use a small ice cream scoop to drop golf ball-sized rounds (about 2 tablespoons each) of the batter into the oil, about 5 at a time. Make sure not to crowd the pot which will cause the oil temperature to drop. Turn the hush puppies frequently with a slotted spoon or tongs until deeply browned on all sides, 3 to 4 minutes.
• Drain the hush puppies and serve. Transfer with a slotted spoon to the paper towels to drain. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature. Serve hot with salted butter.