|Bottling, Pickling and Preserving|
|by Elizabeth Lambert Ortiz|
A practical guide to bottling, pickling and preserving, covering basic and more advanced information, equipment and preparation.
1 - 10 of 1,700 for yellow squash
Wash and slice 3 or 4 Summer squash. Mix with ... of shredded Cheddar cheese. Bake at 325°F for 30 minutes or until squash is tender and cheese is bubbly.
Coat a 10 ... Stir in the yellow squash, tomatoes, corn, ... tender. Add the garlic and cook, stirring for 2 minutes. Sprinkle with the basil. Serves 4.
Slice thin yellow squash and onions. Cover ... and dabs of butter. Cover and bake at 350 degrees for 30-40 minutes, or until squash and onions are tender.
This is so ... people. Wash the squash, and slice ... super simple recipe, but I love it in the Summer when I have fresh squash from the garden. Enjoy!
Slice several small, tender, yellow squash and add a ... done. Drain WELL. Add about 1/4 cup butter and mash with an old fashioned potato masher. Serve warm.
First slice yellow squash. Add 1 ... soup, butter, 1 1/2 cups croutons. Mix and put in casserole. Top with 1/2 cup croutons. Bake 35 minutes at 350 degrees.
Preparation time: 25 ... pickle made of yellow squash will become a ... sterilized jars, leaving 1/2 inch head space. Seal jars. Serve pickles well chilled.
Brown ground beef, drain off fat. Cook yellow squash until tender. Drain. ... Put in oven. Cook about 45 minutes or until brown at 350 degrees. 4 servings.
Wash squash and simmer in ... degrees for 20 minutes. Note: This makes a pretty dish when prepared with zucchini and yellow squash. Yield: 8 to 10 servings.
Slice zucchini, yellow squash, and onion. ... ingredients except Triscuits in greased casserole. Top with Triscuits. Bake at 350 degrees for 30 minutes.
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