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Results 41 - 50 of 386 for canned squash
41. BUTTERNUT SOUP
In 8 inch skillet, heat ... Pare and seed squash; cut into 3/4 to ... a time and adding cream, until smooth. Reheat. Makes almost 2 1/4 quarts.
In large skillet, combine carrots, ... 5 minutes. Add squash, tomatoes, vinegar, salt, basil, ... or until vegetables are just tender. Serves 4.
43. STONE SOUP
Great to make with children. It is also good with beef or chicken added. Bring broth to a simmer. Add stones. Add, in sequence according to ...
Rake out squash strands from steamed squash, toss ... Top with green layer and sprinkle with extra cheese. Bake at 350 degrees for 20-30 minutes.
Melt butter and mix with stuffing mix. Put half in a casserole dish and press down. Mix together soup and sour cream. Alternate layers of ...
Clean and cut all vegetables to bite size. Place potatoes, carrots and celery on bottom of large deep baking pan. Add remaining vegetables ...
In small bowl, mix dry ... beat in the squash, brown sugar, oil and ... minutes or until toothpick comes out reasonably dry - tend to be moist.
Quarter the squash and steam until tender. Heat ... Serve remaining salsa on side. Combine and mix well. Let stand to allow flavors to mingle.
In a large stew pan ... yams, potatoes and squash. Cook over low heat, ... corn. Serve in small bowls with fresh crusty bread. Makes 6-8 servings.
Steam squash and onion together in saucepan ... cheese is bubbly. Remove from oven; let stand for 15 minutes before serving. Yield: 6 servings.
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