|McCance and Widdowson's the Composition of Foods|
|by Royal Society of Chemistry (Great Britain)|
McCance and Widdowson's The Composition of Foods Sixth Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of th...
91 - 100 of 1,700 for yellow squash
Boil squash with water and ... 20 to 30 minutes or until bubbly. Serves 4 to 6. If you have cheese in other dishes you are serving, you may leave it out.
In 1-quart casserole, ... and salt. Add squash and stir to ... once. Let stand covered for 2 minutes before serving. Sprinkle with cheese before serving.
Mix and cover with ice for 3 hours. 3 c. white vinegar 2 tsp. mustard seed 1 1/3 tsp. celery seed 1 1/2 tsp. turmeric
Add together beaten eggs, oil and squash. Sift dry ... other ingredients. Mix by hand. Spoon into muffin pans and bake at 400 degrees until lightly browned.
Pour melted butter/butter ... quart casserole; add squash and sprinkle with ... squash. Sprinkle evenly with cheese. Bake at 350 degrees for 35-40 minutes.
Boil squash until tender. Drain, ... butter and add remaining 1/2 of stuffing. Mix and put on top of casserole. Bake at 325 degrees for 30 to 45 minutes.
Boil the squash in a saucepan ... dish and bake in the middle of a preheated 350 degree oven for 45 minutes or until the top is slightly golden. Serves 6-8.
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.
Combine squash and water in ... lightly greased 2 quart casserole. Sprinkle with remaining cracker crumbs. Bake at 350 degrees for 45 minutes. Serves 6.
Cook squash and onions about ... 2 tablespoons melted butter with enough cracker crumbs to put on top. Bake at 450 degrees for 20 minutes or until brown.
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