Saute onion, celery and green pepper in a small amount of oil or butter.Mash squash and mix in saute vegetables.Add crumbled cornbread, can of cream of chicken soup and egg.Bake at 350\u00b0 until f ...
In a heavy 2-quart saucepan over low heat or double boiler over hot (not boiling) water, beat egg yolks, sugar and salt with wire whisk.Gradually stir in milk and cook, stirring constantly, until mi ...
Mix all ingredients in a gallon jar; then fill to top with Worcestershire sauce.Shake well. ...
Put all ingredients in quart jar and shake well.A clove of garlic kept in the jar adds to the flavor.Refrigerate. ...
Place all ingredients in a blender and blend at low speed. Add more cranberry juice if necessary ...
Blend all the ingredients with a fork.Keep tightly covered and refrigerated.Use within a month.Makes 2 cups. ...
Combine all ingredients except sour cream.Mix well and fold in sour cream.Chill 3 to 4 hours. ...
Mix all ingredients well.Add enough broth to be moist.Bake at 375\u00b0, about 40 minutes, or until golden brown.More broth can be added while baking.Spoon over the top. ...
Mix all ingredients, except cornstarch and water; mix.Bring to boil; simmer 15 minutes, then add cornstarch and water.Mix and simmer until desired thickness. ...
Mix.Form into small balls (walnut size).Bake in a 350\u00b0 oven for 25 minutes.Turn as needed.Prepare sauce. ...