Peel squash and cut into small cubes.
Boil in water until very very tender, drain well.
Mash squash with a fork or large spoon, add beaten egg, sugar, flour and vanilla.
Make into patties about the size of your palm and fry in 1/2 inch of oil until light brown.
Serve hot.
Select small white squashes no more than 4-inches across.
Cut into halves at the scalloped edge.
Place halves into shallow baking pie plate with small amount of water.
Microwave High power until tender or can be easily pricked with a toothpick.
Cook squash
until
tender
enough to mash.
Add sugar, lemon flavor, vanilla, eggs, flour, margarine and milk.
Blend together well.
Pour into
unbaked
pie shell.
This is enough for 3 pies. Bake at 350\u00b0
for
35
to 40 minutes.
Use 9-inch pie pan.
baking dish.
Cook squash in preheated 375\u00b0F
Slice the squash in 3/16-inch thick slices (my, he's particular, Ed).
Slice the onion thinly as well as the pepper. Get all the white membrane out of the pepper before you slice it as this membrane is bitter.
Try to get long slices of the onion and pepper.
Cover the vegetables with water and add the chili and comino.
Simmer until all the vegetables are tender and taste before serving.
Heat and stir dates and water.
Cook until smooth.
Put dates, egg white, squash, spices and milk into blender and process until smooth.
Pour into unbaked 9-inch pie pastry and bake at 400\u00b0 for 15 minutes, then at 350\u00b0 for 20 minutes.
Combine hamburger, onions and spices; set aside. Cut tops off squash and shave a little off bottom, enough so squash will stand up. Take insides out leaving about 1 to 1 1/2-inches. Place squash on a cookie sheet and stuff meat mixture into it. Bake at 350\u00b0 for 50 to 60 minutes until meat is done.
Place drained squash in bowl. Add melted butter. Mix well and set aside. In separate bowl, combine sugar and beaten eggs. Stir well. Add squash mixture, flour, vanilla and baking powder. Mix well. Pour into greased 9-inch pie pan and bake at 350\u00b0 for 40 to 45 minutes.
Steam squash (whole).
When almost tender, drain and cool. Scoop out centers, leaving a shell about 1/2-inch thick.
Chop the removed pulp.
Add to removed pulp other ingredients.
Preheat oven to 400\u00b0.
Refill the shells.
Place them in a pan, in very little water or on a rack above the water.
Bake until hot, about 10 minutes.
(Makes a pretty dish.)
Yields 4 servings.
Hollow
out centers of squash and place in baking dish. Combine
meat,
bread crumbs, egg, salt and pepper in a mixing bowl.
Stuff into squash.
Mix soup and milk together and pour over
stuffed squash.
Bake in 375\u00b0 oven until tender (usually 45 minutes).
Place squash in a pie plate; add
Here is something new to do with squash and surprisingly good.
Saute the onions and garlic in oil.
Add shrimp.
Cook until shrimp are pink.
Add squash.
Cover and cook on medium heat.
Stir often.
(Don't let it stick.)
When stirring, smash squash when tender.
When almost finished cooking, add salt and pepper to taste.
Pour into a casserole dish.
Put bread crumbs or cracker meal on top.
Put in oven to brown.
Can also be stuffed in bell peppers.
Top with bread crumbs or cracker meal.
Place in shallow pan of water.
Brown in oven.
Cook and drain squash, zucchini and onions.
Mix well with all ingredients.
Pour into greased casserole dish and bake for 40 minutes at 300\u00b0.
Brown beef and onion. Drain off excess grease. Begin with layer of squash (half).
Add beef mixture, then rest of squash. Pour can of undiluted soup on top.
Bake 30 minutes at 350\u00b0.
Grate squash on coarse grater.
Grate onion on medium grater. Mix all ingredients together to the consistency of custard.
Add salt and pepper to taste.
Put in buttered casserole dish and bake at 350\u00b0 for 45 minutes.
Blend margarine, sugar, eggs, and milk.
Add cake mix and cream (milk) gradually.
Then add shredded squash and lemon extract.
Blend well.
Grease and flour 2 round cake pans.
Bake at 350 for 30-40 minutes until lightly brown.
Serve hot with ice cream or cool and eat plain.
Saute chopped onion in butter for 3 to 5 minutes; add cut up squash and continue cooking for 5 minutes.
Mix in sour cream and salt and pepper to taste.
Put squash in bowl and mash.
Add cream, eggs, baking powder and sugar to taste.
Add enough flour to make cake-like consistency.
Flavor with cinnamon.
Pour into greased pie pan. Bake at 350\u00b0 until light brown.
he pot, and put the squash chunks into the steamer. Cover