ook (steaming works well) enough yellow squash (crookneck, not butternut or such
alt, and pepper. Add the yellow squash and saute until almost tender
Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool.
In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell.
Bake at 400\u00b0F for ten minutes, then turn oven down to 350\u00b0F and cook for 35 minutes or until set (pie doesn't juggle when moved).
Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers--your choice.
Cook squash in a small amount of boiling water until tender; drain well and mash.
Combine margarine, sugar, lemon extract, flour, eggs and salt.
Add squash, stirring well.
Spoon squash mixture into pie shell and bake at 375\u00b0 for 20 to 25 minutes or until firm.
This will surprise you.
It tastes exactly like a lemon pie.
igh.
Brush zucchini and yellow squash with 1 tablespoon oil and
lace your diced or sliced yellow squash in a pot with the
Place squash in blender.
Add flour (sifted) and sugar into blender.
Add eggs and milk into blender.
Add other flavoring last in blender (lemon, vanilla).
Blend well and pour into unbaked pie shell.
Add a few dashes of cinnamon to the top of the pie before putting it in the oven.
Bake at 350 degrees for 30-45 minute or until custard is firm.
upport the 'neck' of the yellow squash so they will lay in
Cook squash.
Drain well and mash.
Combine all ingredients. Spoon in pie shell.
Place strips on top, if desired.
Bake at 375\u00b0 for 30 to 35 minutes or until firm.
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Combine first 6 ingredients.
Stir in zucchini or yellow squash, Bisquick and cheese,.
Pour into 2 greased 9 inch pie plates or 1 deep dish.
Bake on 350\u00b0 for 35 minutes or until golden brown.
o 400 degrees.
Cut yellow squash in half lengthwise.
With
br>Cut each zucchini and yellow squash in half lengthwise. Drag the
In 16 ounce Pyrex dish, boil yellow squash in 1/2 cup water until slightly tender. Drain off water. Mix milk, egg, margarine and cheese in separate bowl. Next, pour over squash; mix lightly. Sprinkle bread crumbs over top. Bake until golden brown. Let stand 15 to 20 minutes. Serve.
Cook squash and onions in boiling water until tender.
Combine cream of chicken soup and sour cream.
Stir in carrots.
Fold in drained yellow squash and onions.
Combine stuffing mix with butter.
Spread half of the stuffing mix in a square casserole dish (12 x 7-inch).
Spoon vegetable mixture over this and then top with the remaining stuffing mix.
Bake at 350\u00b0 for 25 minutes.
Toss yellow squash, green onion, green pepper, and celery together.
Mix the marinade ingredients together.
Pour marinade over squash mixture.
Refrigerate for at least 12 hours.
Cut yellow squash into thin slices.
In a large skillet combine olive oil and butter. Saute squash over low heat until tender. Before removing from heat add garlic powder and salt.
Sprinkle with fresh parmesan cheese.
Enjoy!
ven to warm.
Place yellow squash and zucchini in a colander
Wash tender yellow squash; remove stem and blossom ends.
Cut into 1/2-inch rounds.
Place squash, butter, onions and salt into heavy skillet.
Add water.
Cover and cook on medium low heat until water is absorbed and squash is tender.
Lightly mash with a fork.
Add sugar and cream.
Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.