|Middle Eastern Cooking|
|by Suzy Benghiat|
Both novice and accomplished chefs will enjoy this handsome volume packed with scrumptious, step-by-step recipes culled from the finest kitchens i...
1 - 10 of 42 for white summer squash
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Peel squash if skin is ... condensed milk and vanilla. Add cooked and drained squash and melted butter. Bake at 325 degrees until knife inserted comes out clean.
If using baby zucchini and baby summer squash in this recipe, ... broth, the dry white wine, the finely ... recipe is not recommended for low-wattage ovens.)
Put squash, onions, and ... squash out of salt water and add to vinegar mixture. Bring to a rolling boil. Pack in hot sterile jars and seal. Makes 5 pints.
Wash and cube the squash. Cook the ... Combine with the white sauce, American cheese ... at 350 degrees for about 30 minutes or until browned. Serves 4.
Scrub squash; cut ends ... fold in egg whites. In a ... and butter; sprinkle atop. Bake uncovered at 350 degrees for 20-25 minutes. Makes 8-10 servings.
Cut squash into 1/4 inch ... drippings. Pour into baking dish. Top with cheese and crushed potato chips. Bake at 350 degrees for 20 minutes. 6 to 8 servings.
Boil sliced summer squash. Drain and ... completely. Pour into casserole baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Serves 8-10.
Scrub squash, cut off ... fold in egg whites. In a ... crumbs and butter; sprinkle atop. Bake, uncovered at 350 degrees for 20 to 25 minutes. Serves 8 to 10.
Combine squash and onions. Sprinkle ... to a boil. Pack in pint canning jars that have been sterilized. Seal and process in boiling water bath 5 minutes.
Mix squash, peppers and ... boil. Pour over vegetables. Return to boiling. Put in jars and seal. Zucchini may be substituted for some of the summer squash.
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