|by Nancy Loman Scanlon|
Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering.
1 - 10 of 83 for neck squash
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Cut off heads of squash and core out ... juice with 1 cup water over squash and cook (bring to boil then turn back to simmer) for about 1 1/2 hours. Serve.
Preheat oven to ... medium heat. Saute squash until lightly browned. ... toss well with Pesto. Top each serving with squash, slivered basil, and pine nuts.
Peel and cube squash; cook in ... of bread crumbs on top and bake at 350 degrees for about 30 minutes. If you want to freeze ahead, do it before baking.
Boil first 4 ... crackers, egg to squash mix. Place in ... Cheddar cheese. Sprinkle on top. Bake at 350 degrees for about 20 minutes or until cheese melts.
Cook squash and drain; mash. ... on bottom of casserole dish. Add all squash filling. Cover with remaining stuffing. Bake at 350 degrees for 30 minutes.
Saute 1 large ... tomato in 2 tablespoons of butter. Add 2 cups squash, sliced. Let simmer until tender. Salt and pepper to taste. NO water. (Serves 4.)
Choose squash about the size ... large onion or 2 or 3 small ones. Add to bacon. Continue to stir-fry until tender. Add 1 teaspoon salt and pepper to taste.
In saucepan cook diced squash and onion in ... on the stuffing. Top with remaining stuffing mixture. Bake in 350 degree oven for 25 minutes or until hot.
Slice into 1/2 inch pieces. Boil in water just to cover for 15 minutes. Drain in colander and put in casserole dish. Grate Cheddar cheese over top ...
Mix squash, butter, salt, ... remaining ingredients. Pour into a greased 8 1/2 x 13 1/2 casserole. Bake at 375 degrees for 40 minutes. Yields 12 servings.
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