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.
Cook squash and onion, uncovered, in boiling
For the spiced pumpkin seeds:
For the squash:
Cut squash into 3/4 inch dice.<
immer uncovered over medium heat for 6 minutes.
Add the
FOR THE SQUASH:
(You can do this
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.
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.
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.
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
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.
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.
ourths.
Remove seeds.
For spicy squash, drizzle (roughly 1/2
br>Cut off\"tops\" of squash (about 1 inch from stem
Mix all ingredients in a large bowl, except for stuffing. Sprinkle stuffing in bottom of a greased 2 quart casserole dish. Pour mixture over stuffing.
Sprinkle one cup of stuffing on top. Bake at 350 degrees for 30 minutes or until bubbly.
Serves 6 to 8 people.
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.
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!