nd proceed with recipe.
Depending on size of squash, cut into
ff both ends of the squash, including the stem. Cut the
Take the spaghetti squash and cut it into two
uree.
Add cubed sweet potato and butternut squash, and then stir
baking sheet with the squash.
Add the unpeeled garlic
Wash the squash and leave it wet. Microwave
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
Preheat the oven to 425 degrees F.
Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
Roast in the oven for 40 minutes.
br>Brush zucchini and yellow squash with 1 tablespoon oil and
oil the water and the squash. Cover, reduce heat, and simmer
Mix first 4 ingredients and set aside for 2 hours after putting ice on top of mixture. Mix vinegar, celery seed, sugar and turmeric in large stockpot. Drain the mixture of peppers, squash, onions and salt. Add the mixture to the pot. Bring to a boil. Add to clean, dry, warm jars and seal.
Cut squash in half; remove seeds and place face down in shallow pan.
Add 1/2-inch water to pan and bake uncovered at 350\u00b0 for 50 minutes, then turn cut side up.
Mix all ingredients in small bowl and pour over squash evenly.
Bake another 15 minutes.
Mix first 5 ingredients together and blend well.
Spoon into lightly greased medium size baking dish.
Mix sugar and flour well; sprinkle over squash mixture.
Sprinkle the coconut, nuts or both on sugar and flour mixture.
Melt 3 tablespoons oleo and drizzle over top of all and bake at 350\u00b0 for 30 minutes or until golden brown.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
Trim the ends off the squash and grate using a box
00b0.
Cut the butternut squash in half and scoop out