egrees.
Boil jicamas and crookneck squash until tender, about 15 minutes
Cut the crookneck squash in half lengthwise. Place them
-tablespoon garlic and saute for a minute. Add baby spinach
Boil yellow crookneck squash (cut off ends) until tender. Boil red-skin potatoes.
Cut squash in half lengthwise.
Scoop out pulp.
Add potatoes, butter, salt, pepper, potato toppers and Cheez Whiz.
Mix with a fork.
Stuff mixture into squash shells. Sprinkle with paprika and bake at 325\u00b0 for 15 minutes.
Cook squash and onion, uncovered, in boiling
Trim the ends off the squash and grate using a box
Cut squash in half anf use a spoon to remove the seeds, but a few leftover seeds are ok if it happens! Do not remove the skin. Cut the squash in slices about 1/4 inch think. Heat the pan to medium, add butter, reduce to low. Add squash and garam masala, ginger, salt. Toss to coat, add walnuts. Cook 10 minutes and add sugar to taste. Add cider (alcoholic kind is advised but you can use regular cider. Pear cider alcohol works great as well.) Cook 5-10 more minutes or until tender.
Put well drained, hot squash in large mixing bowl.
Add egg, margarine, mayonnaise, sugar, half of cheese and half of cracker crumbs.
Season with cayenne pepper, salt, pepper and herbs (oregano is especially good in this dish).
Mix all ingredients well.
Put into buttered 1 1/2-quart casserole and top with remaining cheese and crumbs.
Bake at 350\u00b0 for 20 minutes. Crookneck squash or a mixture of crookneck and zucchini may be used.
Cook squash with a chopped onion.
Put well drained hot squash in large mixing bowl.
Add egg, margarine, mayonnaise, sugar, half
of the cheese, and half of the crackers.
Season with cayenne pepper, salt, pepper and oregano; mix well.
Put into
a buttered
1
1/2
quart
casserole
dish and top with remaining cheese
and crackers.
Bake at 350\u00b0 for 20 minutes. Crookneck squash or a mixture of crookneck and zucchini may be used.
Dot with butter or margarine.
Makes 6 to 8 servings.
If using crookneck squash, cut off most of the narrow crookneck.
Slice squash in
Rinse and scrub squash.
Cut into 1/2-inch cubes.
Place in a 3-quart microsafe casserole.
Add 2 tablespoons of water. Microwave on High power for 5 to 6 minutes, until just tender-crisp.
Stir twice.
Drain and place in bowl.
In same casserole, combine olive oil and green onions.
Microwave on High power for 3 minutes.
Stir once.
Add basil, oregano, thyme, rosemary and vinegar.
Pour over the squash.
Toss thoroughly. Season with salt and pepper to taste.
Thinly slice the onion and slice the squash about 1/4 inch thick.
Place in a 2-quart baking dish.
Add salt and/or pepper to taste.
Dot with margarine (this can be left out for a lo-fat dish, if desired).
Add water.
Microwave for about 10 minutes or until done the way you prefer.
Drain and sprinkle with the cheese.
Microwave for 30 to 45 seconds or until the cheese melts.
Heat oil in heavy large saucepan over medium-low heat.
Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
Add flour and stir 3 minutes.
Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
Stir in stock,heavy cream, basil and oregano.
Reduce heat and simmer 20 minutes.
Season with salt and pepper to taste and serve immediately.
Soup may be pureeed if a creamier texture is desired.
arge saucepan, place all the squash.
Add the onion, garlic
Cook squash in boiling salted water for 5 minutes or until tender and drain.
Halve squash lengthwise and scoop out pulp. Combine pulp with green pepper, onions, tomatoes, bacon, cheese, salt and pepper.
Spoon filling into squash cavities.
Top each with bread crumbs and dot with butter.
Bake at 400\u00b0 for 20 minutes.
Cook squash until tender, 15 to 20 minutes.
Drain and sprinkle with salt.
Set aside a few slices for garnish.
Mix sour cream, egg yolks and flour; fold in egg whites.
In a 12 x 7 1/2 x 2-inch baking dish, put half the squash, then 1/2 the egg mixture. Sprinkle with 1/2 the cheese.
Layer remaining squash, egg mixture and cheese.
Combine bread crumbs and butter; sprinkle over top.
Top with bacon and parsley.
Bake at 350\u00b0 for 20 to 25 minutes.
oil.
Wash and slice squash and zucchini.
Add to
Choose young tender squash; it should be easily pierced
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.
Cover squash, peppers and onions in salt water and let set 1 1/2 hours.
Do not rinse.
Bring to boil vinegar, sugar, mustard and celery seed.
Add squash, onion and pepper mixture and bring to a second boil.
Boil hard for 1 minute.
Put mixture into jars and seal.