|by Martha Rose Shulman|
An award-winning author combines the twin American passions for the sensuous food of the Mediterranean and healthy eating.
Results 1 - 10 of 310 for yellow summer 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.
Beat sugar, oil, ... blended. Stir in squash and nuts. Turn ... pan. Bake at 350°F for 1 hour and 20 minutes or until done. Wrap in silver foil when cool.
Combine 1 package ... dish. Steam the squash, onion and ... on top and bake at 350 degrees for 25-30 minutes. NOTE: May use broccoli in place of squash.
In medium mixing bowl, mix squash, red pepper ... refrigerate at least 5 days before serving. Store in refrigerator no longer than 1 month. makes 2 (1-pint) jars.
Wash and slice squash; add small ... with Pepperidge Farm stuffing. Melt 1/2 stick butter and pour over top. Bake at 350 degrees for 35 minutes. Serve hot.
Cook in small amount of water until tender. Drain. Layer the above twice in a casserole dish. Add: Beat thoroughly and pour over mixture in casserole ...
Wash squash and cook whole ... spoon into squash shells. Dot each with a pat of butter and bake at 350 degrees for 30 to 40 minutes. Yield: 8 to 10 servings.
Peel and remove large seeds from squash. Cut squash ... casserole and top with Durkee's Onions. Bake until onions are hot in a 350 degree oven for 10 minutes.
Melt butter and pour over crumbs. Stir well. Line bottom of Pyrex dish with half of crumbs. Save rest for top. Mix remaining ingredients well. Pour ...
Put all ingredients into blender and blend well. Pour into unbaked pie shell. Bake at 450 degrees for 20 minutes then turn oven to 350 degrees for 1 ...
top of page