Slice squash into 1/8-inch slices.
Cut corn off cob.
Use a large pot.
Put squash and corn into pot and cover with water 1/2 inch over vegetables.
Boil together 45 minutes.
Add sugar to taste, about 15 minutes after it starts boiling.
Cook squash until tender, then drain.
Brown onion and green pepper in 2 tablespoons butter.
Combine onion, green pepper, squash and corn.
Add egg, melted butter, salt and pepper.
Pour into buttered baking dish.
Sprinkle top with buttered cracker crumbs.
Bake at 350\u00b0 for one hour or until firm.
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.
In a rice cooker or pot, cook all the rice, beans and corn in water until done.
Add in tomato, cayenne, flakes, paprika, salt and pepper and stir once or twice.
Serve with butter and enjoy!
Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.
Quarter squash.
Remove seeds.
In microwave-safe dish (1 1/2 quarts) place squash and 2 tablespoons water.
Cook on High 10 minutes or until tender, mash.
Microwave onion, green pepper and butter.
Stir in mashed squash, corn, crackers, cheese and optional pimento and nuts.
Cook 6 minutes.
Sprinkle with nutmeg. Serves 5 to 6.
e stem off of the squash and split it in half.
Saute squash and onion in butter until tender.
Stir in corn, salt, pepper, garlic and paprika; mix well.
Spoon mixture into casserole dish.
Top with croutons or bread crumbs and grated cheese.
Bake at 300\u00b0 for 30 minutes.
b>and let it foam up and recede. Add the onion, carrot, and celery and
o 350 degrees. Boil yellow squash and zucchini 5 minutes or until
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Slice squash about 1/2-inch thick.
Cook until done.
Drain well.
Mash with butter, salt, pepper and onion.
Add dressing, eggs and corn.
Put in casserole dish.
Sprinkle top with dressing and bake at 350\u00b0 for 1 hour.
Cook together the squash and onion until tender.
Drain.
Mix in beaten eggs and corn.
Mix in bread crumbs, saving some for topping.
Pour into a 1 1/2-quart casserole dish.
Bake in 350\u00b0 oven about 1 hour.
Sprinkle with grated cheese and bread crumbs. Serves 10 to 12.
eat. Cook the onion, mushrooms and garlic, stirring, until softened. Add
large pot and add chicken stock, garlic, and salt. Bring to
enter and sprinkle with salt and pepper. Add the egg yolk and begin
sprinkle with lemon juice, and gently toss.
In large
br>Peel the squash, cut in half lengthwise, and scoop out the
ow heat. Add the onions and cook, stirring occasionally, until translucent
/2 cup onions, celery, and squash to drippings in pan; saute