Thoroughly wash squash.
Trim off and discard each end of squash.
Slice squash thinly crosswise.
Place squash in deep pan, preferably a dishpan.
Cover with water and add salt.
Let stand overnight.
Drain and wash.
Mix in a large pot sugar, vinegar, onions, peppers, pimentos, celery seed and turmeric.
Bring to boil.
Add squash and reduce heat to simmer.
Once this mixture is thoroughly hot, proceed to pack in prepared jars for canning. Follow general canning procedure, processing for 20 minutes in boiling water.
Drain squash.
Combine all ingredients.
Put on topping.
Bake 30 minutes at 350\u00b0.
Yields 8 to 10 servings.
Chop the squash very fine and crumble crackers. Saute onion in salad oil until soft. Beat eggs with seasonings and combine with squash. Grease a 10 inch square casserole. Add squash to casserole, then grated cheese, top with cracker crumbs. Bake at 325 degrees about 45 minutes or until set and top is golden.
Yum.
Precook squash by steaming until just tender.
Mix eggs into mashed squash.
Add onion, mashed saltines, salt and pepper to taste, sugar and melted butter.
Mix together well.
Pour into glass baking dish.
Bake at 375\u00b0 for 1 hour.
Beat eggs and gradually add sugar. To last cup of sugar, add flour and nutmeg and mix well. Add butter and remaining ingredients, including squash. Divide mixture in pie shells. Bake at 450\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake until knife inserted comes out clean. Pie has consistency of sweet potato or custard pie.
Cut squash in small pieces; put in large skillet with butter and cook until very tender.
Place lid over skillet while cooking on medium heat.
Add salt and pepper to taste.
Remove from heat; add 1/2 package or 4 ounces soft cream cheese; stir well.
Then stir four good tablespoons of grated Cheddar cheese into mixture. Put in bowl and serve while warm.
Slice and cook 6 yellow crook-neck squash in salted water until tender (15 minutes or so) and divide in 2 portions.
In bottom of casserole dish, place a layer of crumbled Ritz crackers. Next layer is 1/2 of cooked squash mixed with soup, onion and egg. Next layer is cream cheese, cut in small pieces.
Next layer is remaining squash.
Top with crushed Ritz crackers and dot with butter.
Bake at 350\u00b0 for 30 minutes until heated through.
Cook squash with onion in a little water to get it cooked. Drain and add butter; then mash. To this, add egg, cracker crumbs, cheese, salt and pepper. Put into balls and roll in cracker crumbs. Fry in skillet.
Cook squash with onion in boiling salt water as directed above; drain well.
Combine soup and sour cream; stir in carrots. Fold in drained squash and onion; melt margarine and toss with stuffing mix.
Spread 1/2 stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350\u00b0 until heated through, 25 to 30 minutes.
Makes 6 servings.
spray or line with paper 2 (12 cup muffin pans).
preheat 350 F.
mix squash, zucchini, sugar, pear, oil. egg, vanilla.
then add remaining ingreadients.
divide among pans.
bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.
Grind or finely mince onions, peppers and squash.
Place in a large glass mixing bowl and stir in salt.
Cover with cold water and place ice cubes on top.
Soak 2 hours (drain and rinse) with cool water 3 times during soaking.
Combine all ingredients.
Pour into greased baking dish and bake at 375\u00b0 for 30 minutes.
Cool slightly and serve.
pre heat oven to 375
lightly oil casserole dish
in a bowl toss cubed squash, chopped onions, and shredded extra sharp cheddar cheese together and put in your dish
in another bowl whip buttermilk, liquified dry mustard, salt/pepper, & 2 eggs together, and pour over squash/onion/cheese mix
toss melted butter into cheese crackers and lightly sprinkle over everything
cover with foil for the first 25 minutes
bake last 10 minutes with no cover
(total baking time 35 minutes)
baking dish.
Cook squash in preheated 375\u00b0F
Preheat oven to 325\u00b0.
Slice squash slightly thin.
Blanch squash and drain; set aside.
Beat eggs as if for an omelet.
Add cheese, pepper and onion; blend.
Spray glass baking dish with Pam cooking spray.
Place a row of squash in dish.
Pour a covering of egg mixture.
Add remaining squash and cover with remaining egg mixture.
Sprinkle with paprika and bake until done, approximately 20 minutes.
Halve
each squash and hollow out the centers.
Mix the removed
squash
portions
with the hamburger, rice, tomatoes, onion,
green
pepper
and
parsley.
Mix well, then stuff the squash with the mixture.
Place 1 layer into a baking dish and pour
a portion of the sour cream, which has been diluted with the milk, over the first layer.
Make another layer of squash and pour
remaining sour cream over it.
Bake 2 hours at 300\u00b0 and serve hot.
Sprinkle with chopped parsley.
Twenty minutes before serving, cut each zucchini and yellow squash crosswise in half. Cut each half lengthwise into matchstick thin strips. Cut each radish lengthwise in half.
In a large bowl, with wire whisk or fork, mix olive oil, vinegar, mustard, dill, parsley, salt and pepper.
Add zucchini, yellow squash and radishes. Toss to coat.
Cover and refrigerate, if not serving right away.
Makes 6 servings.
Stew enough yellow squash to make 2 cups (16 ounces) with 1 onion, chopped and drained. Mix together pimiento, chicken soup, sour cream, salt and pepper. Melt 1 stick oleo and mix with the herb stuffing. Add 1/3 to squash mixture. Pour into greased casserole. Add remaining stuffing. Bake at 300\u00b0 to 350\u00b0 for 30 minutes. This freezes well. Thaw before baking.
In large skillet, saut onions, garlic and squash in oil. Stir in green chili and corn. In a 9 x 13 x 2 baking dish, layer the vegetables, tortillas and cheese (1 cup). Pour soup over all and sprinkle remaining cheese on top. Bake at 325\u00b0 for 30 minutes or until hot throughout.
Combine stuffing mix with melted butter and press half of it into 9 x 13-inch or 3 quart casserole dish.
Lightly steam squash and onion until barely cooked.
Drain thoroughly.