25736 miss polly easy squash fritters Recipes

dry breadcrumbs, chopped fresh parsley, salt, dried oregano, dried thyme, pepper, cubed peeled acorn squash (about 1 lb), cubed peeled butternut squash (about 1/2 lb), chopped peeled parsnip, olive oil, olive oil-flavored vegetable cooking spray, shredded reduced-fat sharp cheddar cheese, oregano sprigs (optional)

zucchini squash (2 1/2 lb.), yellow squash (1 1/4 lb.), onion, halved vertically and cut crosswise into 1/4-inch slices (curved strips), canning -and-pickling salt, ice cubes, white vinegar (5% acidity), sugar, mustard seeds, celery seeds, ground turmeric

butternut squash, halved and seeded, olive oil, whole head garlic, log goat cheese, lemon, juiced, chopped walnuts

butter, softened, white sugar, brown sugar, eggs, mashed, cooked butternut squash, all-purpose flour, baking soda, ground cinnamon, salt, ground nutmeg, ground ginger, raisins, chopped pecans, ground allspice, baking powder

butter, diced acorn squash, green bell pepper, diced, onion, finely diced, stalk celery, chopped, salt and pepper to taste, skinless, boneless chicken breasts, shredded cheddar cheese, all-purpose flour for coating

yellow squash, zucchini, vidalia onions, thinly sliced, tomatoes, sliced, grated romano cheese, butter, divided, salt and pepper to taste

yellow squash, sliced, milk, butter, sliced, eggs, beaten, green onions, tops thinly sliced, salt and pepper to taste, white sugar, shredded cheddar cheese, crushed buttery round crackers

light brown sugar, butter, melted, all-purpose flour, salt, ground mace, butternut squash - peeled, seeded , and cut into 1/2 inch slices, apples - cored , and cut into 1/2 inch slices

pepperidge farm cornbread stuffing, butter or margarine, melted, condensed cream of chicken soup (regular or 98% fat free), sour cream, yellow squash, shredded, zucchini, shredded, shredded carrot, shredded cheddar cheese

yellow squash, chopped, butter, softened, mayonnaise, eggs, beaten, white sugar, shredded cheddar cheese, bread crumbs, french fried onions

peeled and cubed acorn squash, eggs, heavy cream, green onions, chopped, green bell pepper, diced, dry bread stuffing mix, grated parmesan cheese, salt, cracked black peppercorns, fresh rosemary, crumbled feta cheese, roma (plum) tomatoes, thinly sliced, cracked black pepper to taste

yellow squash, onion, chopped, water, condensed cream of chicken soup, sour cream, melted butter, bread crumbs

yellow crookneck squash - peeled, seeded, and sliced, onion, thinly sliced, carrot, grated, condensed cream of chicken soup, sour cream, butter, herbed dry bread stuffing mix

olive oil, white onion, diced, ground cinnamon, chili powder, crushed garlic, cumin seeds, toasted, fresh lemon juice, tomatoes - peeled, seeded, and coarsely chopped, acorn squash, peeled and diced, pinto beans, cooked or canned, water, salt and pepper to taste

crookneck squash -- peeled, seeded and chopped, green bell pepper, chopped, onion, chopped, cubed processed cheese, salt and pepper to taste

brown sugar, cornstarch, salt, cinnamon, nutmeg, butternut squash (about 2 lb), peeled, seeded and cut into 1-inch chunks, baking apples (such as granny smith), peeled, cored and cut into small chunks, all-purpose flour, granulated sugar, cinnamon, salt, butter, cold, pecans

butternut squash peeled, chopped, zucchinni, summer squash, carrot, red onion, garlic, dill weed, curry powder, salt and pepper, chicken broth

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.