Shred squash and onions in a frying pan.
Add pepper and salt. Put oil or bacon grease and cornmeal in pan.
Cover and stew until almost done.
Remove lid to finish until slightly browned.
Combine squash and onions. Sprinkle with salt and let stand for 1 or 2 hours. Drain. Combine all other ingredients and bring to a rolling boil.
Add squash and onions and bring back to a rolling boil.
Make sure all squash is under liquid. Can and seal while hot.
Slice onions and squash 1/8 to 1/4-inch slices. In medium deep casserole dish, layer ingredients, starting with 1/4 stick of margarine, squash, onions, salt and pepper. Continue until dish is full or you run out of squash and onions. Place in microwave 10 minutes or until squash and onion are tender. Stir and serve.
Slice squash as thinly as possible- I
Shred potatoes, squash and onions in frying pan.
Add salt and pepper.
Pour very little water over the vegetables and cook, covered, until almost tender.
Put a little oil or, if preferred, bacon grease and leave open while slightly browning.
All cooking should be done on medium heat.
Stew squash and onions together to make one cup.
Drain well. Mix
with
other ingredients, adding salt and pepper to taste. Shape into cakes and fry golden brown.
Squash -- Cut the squash in half and remove the seeds. Then cut
Wash and dry squash.
Cut into small rounds. Heat the oil in a big skillet. Put enough meal on squash to cover each piece.
Fry for about 5 minutes and add the chopped onions.
Add salt and pepper.
Fry until brown and tender.
Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
Wash and cut ends off squash.
Slice.
Peel onion and slice thin.
Set aside.
Place margarine in heavy skillet over low heat and melt.
Cover bottom of skillet with half of squash.
Sprinkle half of salt, pepper and flour over squash.
Spread half of onion over squash.
Repeat with remaining ingredients.
Cover skillet with tight fitting lid.
Cook for 15 minutes.
Turn with spatula and cook about 10 minutes longer to brown other side.
Yields 6 servings.
Grate raw squash and onions and mix with remaining ingredients, except the oil.
Heat the oil in frying pan and drop mixture by rounded tablespoonfuls into oil, turning when cakes reach desired brownness.
b>and let it foam up and recede. Add the onion, carrot, and celery and
inch thick.*.
Chop onions into large peices.
Put
Cut squash into 2-inch pieces.
Heat the oil in a 2-quart saucepan.
Add the onions.
Saute until transparent.
Add the squash and oregano.
Saute for another 2 to 3 minutes.
Add the broth or water and salt.
Reduce heat.
Cover and cook for 25 minutes.
b>squash with the olive oil and seasoning and roast in a baking tray for
garlic, herbs, 1 tbsp oil and soy sauce. Place chicken in
Wash and cut onion in small cubes.
Put in skillet with about 3 tablespoons shortening and 1 cup water.
Cover with lid and cook slowly until tender.
Remove lid and let liquid fry down low.
Add salt and pepper to taste.
In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
combine with cranberries.
spread in a baking dish.
preheat oven to 350 degrees.
place in oven for 1 hour.
pour cranberry juice over squash and put back in oven for 15-20 minutes.
serve warm or cold.
In a large skillet, melt the butter over low heat.
Add the squash and onion; mix thoroughly and cook for 5 minutes, stirring constantly.
Add the salt, pepper, tomato juice and sugar.
Cover tightly and cook over low heat for 15 minutes, or until the squash and onion are tender.
Uncover to stir several times during cooking.
Serves 4.
Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar.
Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.