|Blue and Gold Cook Book|
|by Oakland Brewing & Malting Co|
This 1912 volume published by the Oakland Brewing & Malting Company (Oakland, Calif.
Results 1 - 10 of 10 for gold squash
Grate squash coarsely. Saute onion ... crumbs and cheese. Repeat, ending with layer of crumbs and cheese. Bake in slow oven at 325 for 45 minutes. Serves 6.
Chop the squash very fine and ... casserole, then grated cheese, top with cracker crumbs. Bake at 325 degrees about 45 minutes or until set and top is golden.
Fry bacon crisp, set aside. Cook onions in fat. Cook both squash with tomatoes. Salt and pepper to taste. Top with bacon before serving.
Scrub and remove stems from squash (do not peel). ... Sprinkle remaining stuffing over squash. Bake at 350 degrees for 25 to 30 minutes. Serves 10 to 12.
While partially frozen, slice steak into thin strips. Then stir fry and set aside. Cut vegetables and stir fry. When vegetables are done add steak, 2 ...
Cook chopped bacon ... cook 7 minutes or until lightly brown. Add squash and remaining ingredients. Cover and simmer 20 minutes or until squash is tender.
Heat milk, butter, ... in milk mixture, squash and 2 cups ... temperature, can be substituted for the fresh squash. If using self-rising flour, omit salt.
Separately steam or blanch pea pods, squash, asparagus, and ... cheese and garnish with fresh basil sprigs. Pass additional cheese at table. Serves 4 to 6.
In heavy soup ... to break up squash and form thick ... of cooking. This soup can be made in large quantities, because it is a great leftover. Serves 8.
Rake out squash strands from steamed ... pour sauce over squash. Top with green layer and sprinkle with extra cheese. Bake at 350 degrees for 20-30 minutes.
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