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Results 111 - 120 of 122 for squash cornstarch
111. SQUASH PUDDING
Blend all ingredients in casserole bowl. Bake at 350 degrees for 1 hour or until solid or set. Yields 4 servings.
112. SQUASH RELISH
Mix all ingredients in large boiler. Bring to boil, then lower heat and simmer for 35 minutes. Put in clean, hot jars and seal with new ...
Saute green pepper and onion ... until soft. Add squash tomatoes, basil, salt and pepper. ... is soft. Blend cornstarch and water to smooth paste. ... melted. Makes 6 servings.
Trim ends from squash and zucchini, remove seeds and ... bowl combine yogurt, cornstarch, chives and red pepper. ... over all. Makes 4 servings.
115. ZUCCHINI RELISH
Grind zucchini, onions and peppers. ... thicken; then add squash mixture. After adding squash mixture, ... minutes. Seal in jars. Makes about 8 pints.
116. SQUASH CASSEROLE
Cook squash. Drain water. Add butter, ... in milk and cornstarch. Add mixture to squash ... bread crumbs. Bake at 350 degrees for 35-45 minutes.
117. SQUASH CASSEROLE
Cook squash. Drain. Add butter, salt ... in milk and cornstarch. Add to squash. Pour ... with bread crumbs. Bake at 350 degrees for 30-40 minutes.
118. SQUASH RELISH
Mix squash, onions and salt. Store ... sugar, mustard, turmeric, cornstarch, pimento and black pepper. ... pint jars and process for 5 minutes.
119. SQUASH PIE
Cook squash until done and drain well. ... Blend until creamy. Pour into two unbaked pie shell. Bake at 350 degrees until brown. About 1 hour.
120. SQUASH RELISH
Chop first 3 ingredients. Put in large container. Add 1/4 cup salt, let stand all day or all night. Rinse thoroughly to remove salt; add ...
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