Cut up yellow and green squash in rounds.
Make sauce by sauteing in butter the onion.
Add squash to sauce.
Season and cook under low flame for 15 minutes.
Serves 4 to 6.
Start by melting the butter and adding two tablespoons of spice.
Layer the squash in the pan at a depth of one slice
Saute until golden brown.
Add the rest of the butter and spice.
Finish browning and serve.
nto the flesh, the squash is done.
*****.
(MICROWAVE
o taste.
Add the squash, corn and sweet potatoes to
Use any amount vegetables desired.
Saute red and green sweet peppers for 3 minutes.
Stir.
Add thick slices of sweet onions and thin slices celery.
Saute for 3 minutes.
Stir.
Add chicken broth (fat removed); simmer 3 to 5 minutes.
Add yellow and green squash; simmer 3 minutes.
Add mushrooms, peas, margarine, garlic, hot pepper, salt and pepper.
Cover and simmer until tender, al dente, or to your taste.
Boil squash, onion and carrots until soft with fork (not mushy).
Melt oleo and add dressing mix.
In another container, mix sour cream and soup.
Spray casserole dish with Pam.
First, put dressing mix.
Next, put squash and carrots, 1/2 sour cream and soup, then crumbs, squash and sour cream.
Top with crumbs. Bake 30 minutes at 350\u00b0.
Cook squash, but not well done. Mix soup and sour cream. Add squash, onions and carrots. Put half stuffing in baking pan. Pour squash mixture over it and place remainder of the stuffing on top. Dot with butter. Bake at 350\u00b0 for 30 minutes.
ieces.
Wash and trim squash and chop into medium pieces
Cook squash and onion in water for 5 minutes; drain.
Stir soup and sour cream together.
Toss together with squash.
Mix stuffing mix with melted oleo.
Spread half of mix in 11 x 7 x 2-inch pan.
Pour squash mixture over.
Top with remaining stuffing mix.
Bake at 350\u00b0 for 25 to 30 minutes.
Fry
the
squash in butter with the garlic, peppers and onion. Stir
constantly and cook until tender.
Add the milk, salt, corn and cheese.
Cook 10 more minutes.
Cook sliced squash and onion in boiling water for 5 minutes. Mix cream of chicken soup and sour cream; stir in shredded carrots.
Fold in drained squash and onion.
Combine stuffing mixture and butter.
Spread 1/2 stuffing mixture in bottom of casserole dish (greased); spoon vegetable mixture on top. Sprinkle remaining stuffing on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Cook squash and onions in salted boiling water 5 minutes. Drain.
Combine soup and sour cream.
Stir in carrots.
Fold in squash and onions.
Combine stuffing mix and butter spreading 1/2 in well-greased 12 x 7 1/2 x 2-inch baking dish.
Spoon veggie mixture on top.
Top with rest of stuffing.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 6.
Cook squash in salted water until tender.
Drain well and mash with fork.
Add other vegetables, soup, sour cream.
Mix stuffing mix with oleo.
Put some stuffing mix in bottom of a baking dish. Add squash mixture and rest of stuffing mix.
Bake uncovered 350\u00b0 for 30 minutes.
Mash squash.
Blend all ingredients well.
Pour into greased casserole dish.
Top with more crushed crackers blended with melted butter.
Bake at 350\u00b0 for 30 minutes or until crackers are brown.
Wash and cut up squash and onion.
Cook in a little water until just tender. Drain thoroughly.
Mash and add salt, pepper, sugar and eggs, most of the butter, saving a little to sprinkle on top.
Put into a buttered casserole, top with crumbs and melted butter over the crumbs.
Bake at 350\u00b0 for 30 minutes, or until lightly browned (uncovered).
Even if you don't like squash, you'll probably like this!
Combine corn meal, flour, salt and pepper.
Dip sliced squash in buttermilk, then roll in corn meal mixture.
Fry in deep fryer until done.
Saute onions in oil until tender.
Add squash and stir a few times.
Add tomatoes, parsley, salt and pepper.
Cover and simmer. Cooking time is 30 minutes.
Stir salt into water in a very large bowl.
Add squash.
Weigh down with a dinner plate.
Let stand 3 hours.
Drain well.
Saute
onion in butter; add squash, sour cream, soup, carrot, salt and pepper.
Lay in buttered casserole dish mixture, crumbs, mixture and crumbs.
Bake at 350\u00b0 for 45 minutes.
Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
Blend soup using a hand immersion blender until creamy.