
BOOK CATEGORIES














LINKS
Famous Authors (View All Authors)

Click below to download : Vegetables - Squash - Squash Dressing (Format : PDF)
Vegetables - Squash - Squash Dressing
2 cups cooked squash2 cups cornbread crumbs
2 eggs
1 stick margarine
1/4 cup chopped onion
1 (10 3/4 oz.) can cream of chicken soup -- undiluted
Preheat oven to 350 degrees F. Saute onion in margarine. Add squash, bread crumbs, eggs and soup. Salt and pepper to taste. Put in 2 quart slightly greased casserole dish. Bake at 350 degrees, uncovered, until it is slightly brown, about 30 minutes.
Serves 8-10.
NEXT BOOKS
1 egg 2 cups all-purpose flour 1 cup of low-fat milk 1 Tbsp. Baking powder 2/3 cup grated yellow squash 1/4 tsp. Salt 1/2 cup sugar 2 Tbsp. Vegetable oil Beat egg in a medium mixing bowl; add milk and squash. Combine dry ingredients; stir into squash mixture. Stir in oil. Grease muffin tins and heat at 350 degrees until hot (or heat tins and then place paper liners in cups.) Spoon batter into tins, filling cups two-thirds full. Bake at 350 degrees about 20 minutes or until done and brown. Yield one dozen muffins.
Vegetables - Squash - Squash Muffins
1 egg 2 cups all-purpose flour 1 cup of low-fat milk 1 Tbsp. Baking powder 2/3 cup grated yellow squash 1/4 tsp. Salt 1/2 cup sugar 2 Tbsp. Vegetable oil Beat egg in a medium mixing bowl; add milk and squash. Combine dry ingredients; stir into squash mixture. Stir in oil. Grease muffin tins and heat at 350 degrees until hot (or heat tins and then place paper liners in cups.) Spoon batter into tins, filling cups two-thirds full. Bake at 350 degrees about 20 minutes or until done and brown. Yield one dozen muffins.
PREVIOUS BOOKS
3 cups yellow squash, thickly sliced 1/2 teaspoons Garlic Salt 1/8 teaspoons pepper 1/2 cups cheddar cheese, grated 1/2 teaspoons pimiento, chopped 2 tablespoons butter 1 cups corn chips, crushed In a large saucepan over, cook yellow squash in a small amount of boiling salted water until just tender; drain and return to the saucepan. Add garlic salt, pepper, cheddar cheese, and chopped pimiento, blending well. Add butter and stir until melted. Sprinkle with corn chips.
Vegetables - Squash Delight
3 cups yellow squash, thickly sliced 1/2 teaspoons Garlic Salt 1/8 teaspoons pepper 1/2 cups cheddar cheese, grated 1/2 teaspoons pimiento, chopped 2 tablespoons butter 1 cups corn chips, crushed In a large saucepan over, cook yellow squash in a small amount of boiling salted water until just tender; drain and return to the saucepan. Add garlic salt, pepper, cheddar cheese, and chopped pimiento, blending well. Add butter and stir until melted. Sprinkle with corn chips.
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Vegetables - Squash - Squash Muffins
- Vegetables - Squash Patties
- Vegetables - Squash Quiche
- Vegetables - Squash Supreme
- Vegetables - Squash And Cheese
- Vegetables - Stuffed Acorn Squash Sues Style
- Vegetables - Stuffed Squash
- Vegetables - Stuffed Zucchini
- Vegetables - Squash - Stuffed Zucchini Blossoms
- Vegetables - Stuffed Zucchini Italiana
LEAVE A COMMENT