FOR SQUASH:
1. Preheat the oven
FOR ALMONDS:
In a small
carrot, and celery and saute for 5 minutes. Lower the heat
For Squash:.
Preheat oven to 450 degrees.
Halve squash lengthwise and seed
Preheat oven to 400. Cut squash in half lengthwise and remove
COMBINE all ingredients except for squash.
Preheat oven to 350 deg F.
Cut squash in half lengthwise and scrape out seeds.
Place cut side down in baking dish and bake for 25 minutes.
Mix the other ingredients.
Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.
For the Cornmeal crust:.
Preheat
Cook squash in salted water; drain and mash. Melt butter and add to stuffing. Mix well. Save half for squash mixture. With other half, line bottom of shallow casserole dish (reserve small amount for topping). Add remainder of ingredients to squash. Mix well. Fill dish with squash mixture; top with stuffing mixture and bake at 350\u00b0 for 35 minutes.
75 degrees F.
Toss squash with olive oil and sprinkle
50\u00b0F
Cut each squash in half crosswise.
Scoop
ellow squash.
Season with salt and pepper.
Saute for 1
Soak squash in buttermilk to cover, at
arge baking dish and toss squash and green onions with 2
nto boiling water and cook for 45 seconds. Use tongs or
Mix well, except for crackers.
Sprinkle crushed crackers over top.
Bake at 350\u00b0 until firm in the center.
May substitute broccoli for squash.
Mix all ingredients together.
Bake at 350\u00b0 for 50 minutes.
To make chicken dressing, substitute chicken for squash.
Cook squash until tender.
Drain.
Add chopped onions, salt and eggs.
Mix real good (add grated cheese, if desired).
Add cracker crumbs until easy to handle.
Spoon into skillet with shortening and brown on one side, then flip and brown other side. (Substitute freezer okra for squash and you have delicious fried okra.)
Peel the squash and cut into large chunks.<
1/2 hours for mine to tender up.<
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.