alt, and pepper. Add the yellow squash and saute until almost tender
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
upport the 'neck' of the yellow squash so they will lay in
lace your diced or sliced yellow squash in a pot with the
igh.
Brush zucchini and yellow squash with 1 tablespoon oil and
ook (steaming works well) enough yellow squash (crookneck, not butternut or such
br>Cut each zucchini and yellow squash in half lengthwise. Drag the
Wash the zucchini and yellow squash, cut each in half. Slice
Clean whole yellow squash and cook in boiling, salted water for about 3 to 4 minutes, just until rawness is gone.
Cool.
Cut in half lengthwise and scoop out seeds and leave shells intact. When squash are cooked and ready as shells, mix spinach, Parmesan cheese, egg, thyme, garlic salt, bread crumbs, onions, butter, hot sauce, salt and pepper.
Stuff shells.
Bake at 325\u00b0 for 30 minutes and serve.
Cook squash and onions in boiling water until tender.
Combine cream of chicken soup and sour cream.
Stir in carrots.
Fold in drained yellow squash and onions.
Combine stuffing mix with butter.
Spread half of the stuffing mix in a square casserole dish (12 x 7-inch).
Spoon vegetable mixture over this and then top with the remaining stuffing mix.
Bake at 350\u00b0 for 25 minutes.
Toss yellow squash, green onion, green pepper, and celery together.
Mix the marinade ingredients together.
Pour marinade over squash mixture.
Refrigerate for at least 12 hours.
ven to warm.
Place yellow squash and zucchini in a colander
o 400 degrees.
Cut yellow squash in half lengthwise.
With
Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and
Set a 12\" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.
In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.
Boil sliced and peeled yellow squash and l onion until tender.
Drain all liquid.
Add 2 oz. of butter and 1 egg.
Crumble saltine crackers into mixture.
Season with salt and pepper.
Add 6 to 8 0z. of Cheez-Whiz (To taste).
Mix together and put into casserole dish.
Bake @ 350 degrees for 30 minutes.
Just before finished baking, crumble Fritos on top. Add grated cheese if you like.
ans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in
In 16 ounce Pyrex dish, boil yellow squash in 1/2 cup water until slightly tender. Drain off water. Mix milk, egg, margarine and cheese in separate bowl. Next, pour over squash; mix lightly. Sprinkle bread crumbs over top. Bake until golden brown. Let stand 15 to 20 minutes. Serve.