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Results 41 - 50 of 50 for corn squash
41. SQUASH AND CORN
Canned whole kernel corn can be substituted Melt butter ... occasionally. Do not over cook. Salt to taste. Pour into serving dish and sprinkle with cheese.
Put zucchini, eggs, milk, butter ... a bowl, add corn bread mix and mix real well. Put in a greased pan. Bake at 375 degrees for about 40 minutes.
Wash and cut up squash. Boil in just a ... casserole. (Butter can be omitted if desired.) Bake at 375 degrees for about 45 minutes or until brown.
Combine all ingredients in layers in casserole. Cover and bake at 350 degrees for 30 minutes. Should check at 20 minutes.
Heat oven to 350 degrees. ... butter, buttermilk and squash together. Add all at once ... minutes. Yield: One 8 x 8 x 2 inch bread or 1 dozen muffins.
Blanch squash in boiling salted water for ... Coarsely puree the corn and Ricotta cheese in a ... squash is tender and topping is browned. Serves 4.
47. CORN OLE
Low Sodium. Makes 6 servings. ... skillet. Add remaining ingredients; cover. Cook 10 to 15 minutes or until squash is tender, stirring occasionally.
Boil squash until tender; drain and mash. ... tender. Mix squash, corn, crackers, eggs, onions, and ... Bake in a 350 degree oven for 40 minutes.
Slice zucchini, cook, covered in ... tender. Combine eggs, squash, onion, corn, grated cheese, and salt. ... Garnish with tomatoes and parsley.
Saute squash and onion in butter until just tender. Cook corn until just tender and drain. ... and bake uncovered at 350 degrees for 30 minutes.
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