Boil squash in water until tender.Drain.Mash and drain again.Add other ingredients to mashed squash.You may need to add more flour and meal if batter is not stiff enough.Spoon into a hot frying pan ...
Pour peaches and juice in a 9-inch x 9-inch pan.(I slice my peaches again if they are big).In a bowl, place margarine, sugar, and flour.Cut with a fork until crumbly.Evenly spread this mixture over ...
In a 10-inch skillet over medium-high heat, cook beef and green pepper until beef is browned and pepper is tender, stirring to separate meat.Spoon off fat. ...
Mix all ingredients except tomatoes and cheese.Cover and refrigerate 2 hours.Pour into soup bowls; top with tomatoes. Sprinkle with cheese. ...
In Dutch oven, melt butter.Cook onion until tender. Dissolve bouillon cube in water.Add bouillon to soup; stir until smooth.Add turkey or chicken, parsley flakes, pepper and mushrooms.Cook over slow ...
In large saucepan or Dutch oven, soak beans overnight in 6 cups of water (or bring to boil 2 minutes and let stand covered 1 hour). Add remaining 4 cups of water, the ham hock, bay leaf and pepper. ...
Combine rice mix, seasonings from packet, soup mix and celery in 4-quart casserole.Arrange chicken over top of rice mix. Cook, covered, on Full power in microwave for 21 to 26 minutes or until chick ...
Keep popcorn warm.Mix seasonings together and toss with popcorn.Add cheese and mix thoroughly.Makes 2 quarts. ...
Add all ingredients together.Blend well.Add salt and garlic to taste. ...
In 1-quart casserole, combine all ingredients and stir.Cover and vent.Microwave on High 5 minutes; let stand, covered, 1 minute.Serves 2.Contains 28 calories, 0.3 gm fat and 238 mg sodium. ...