In a large bowl, mix squash, 3/4 cup crumbs, 6 tablespoons oleo, onion, egg, salt and pepper.
Turn into a greased 1 1/2-quart casserole.
Dot with remaining oleo and crumbs.
Bake at 350\u00b0 for 45 minutes.
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
Combine butter and half of squash mixture in a large bowl; coarsely mash.
Stir in eggs and next 4 ingredients; pour into prepared pie crust.
Arrange remaining squash and zucchini slices on top.
Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.
Cut squash and onion in pieces, boil together, then reduce heat until tender.
Drain & mash squash some.
Combine squash,onion, eggs, bread bits, butter,sugar, salt .
Put into a 3 quart dish that has been oiled.
Bake at 350 until lightly browned.
Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.
Cut the tops off the squash.
Cut in 3- 4 pieces.
Boil in water til tender (just a few minutes).
Drain and mash.
Add remaining ingredients.
Place in casserole dish.
Cover with light layer of breadcrumbs.
Bake at 350 til lightly browned (about 10- 15 minutes).
Slice onion and squash; cook until tender (about 12 to 14 minutes in the microwave).
Drain well.
Mash and add margarine. Stir until it melts.
Add toast cubes, milk, salt, sugar and beaten eggs.
Mix well; turn into greased casserole.
Bake at 350\u00b0 for 45 minutes.
Can also be microwaved for about 20 minutes. Serves 4.
Double recipe to serve a larger crowd.
igh.
Brush zucchini and yellow squash with 1 tablespoon oil and
I like to buy the squash a month or two ahead
ff both ends of the squash, including the stem. Cut the
oil.
Add the sliced squash and zucchini and cook until
eeds and stringy pulp. Place squash halves on cookie sheet, flesh
r>trim ends of squash.
Cut squash into 2-inch pieces
Cut tips off squash and cut each squash into 3 to 4 pieces. Drop squash into large saucepan with enough boiling water to cover.
Return to boil.
Reduce heat and cook until tender. Drain in colander and mash.
Saute onion in the butter.
Mix with cooked and drained squash.
Pour into an oiled baking dish.
(May use Pam cooking spray.)
Beat eggs well (may use Egg Beaters as a substitute). Add salt, pepper, sugar and then milk.
Pour over squash and onion, then mix gently.
Top with bread crumbs and melted butter. Bake 20 minutes in a 450\u00b0 oven.
Wash and cut up squash.
Boil until tender.
Drain thoroughly, then mash.
Add all ingredients, except 1/2 of the butter to squash.
Melt remaining butter.
Pour mixture into baking dish, then spread melted butter over top and sprinkle with crumbs.
Bake in a 375\u00b0 oven for approximately 1 hour or until brown on top.
Wash and
slice
6
to\t8
squash
and boil until done. Drain excess
water and add 1/2 stick margarine and mash.
Mix egg, sugar and Pet milk.
Pour into hot squash, stirring fast. Add salt and pepper to taste.
Bake at 350\u00b0 until firm (20 to 30 minutes). Sprinkle with grated cheese and melt.
Wash and cut up squash.
Boil until tender; drain thoroughly, then mash.
Add all ingredients except 1/2 of butter to squash. Melt remaining butter.
Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
Bake in 375\u00b0 oven for approximately one hour or until brown on top.
Cut tips of squash and cut each into 3 or 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender.
Drain in colander.
Mash.
Parboil squash with salt and pepper.
Drain.
Mash.
Stir eggs into cream of mushroom soup and add to squash.
Put in casserole, cover with cracker crumbs and dot with butter.
Bake 40 to 45 minutes in moderate 350\u00b0 oven.
Cook squash until tender.
Saute onion and bell pepper in margarine.
Mix together well beaten eggs, crackers, milk and dash of pepper.
Drain squash and mash.
Add remaining ingredients and put in 8 x 12-inch buttered Pyrex pan.
Cook about 20 minutes at 350\u00b0.
Remove from oven and add cheese.
Return to oven for about 10 minutes or until cheese melts.