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Recipes for...

Summer Squah Casserole
 
Orange Julias

Summer Squash Casserole
 
2 medium-size yellow summer squash (cut in small pieces) do not peel
1 small onion (diced)
2 ribs celery  (cut in small pieces)
1 cup diced carrots
  (Cook for 6 minutes in salt water or until tender)
 
In large bowl mix:
   1 can Cream of Chicken Soup
   1 cup Sour Cream
Blend well.   Add cooked vegetables.  Stir to blend.
 
     In a 9 x 13 pyrex dish, put 1/2 package Butterball Stuffing/Dressing Mix.  Sprinkled over bottom.  Spoon squash mixture over dressing.  Add remaining dressing.
     Pour 1 stick melted oleo over top.
Bake 30 minutes at 350 degrees
 
Orange Julias
 
1 (6 oz.) can frozen orange juice concentrate thawed
1 cup milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla extract
10 to 12 ice cubes
 
     In a blender, combine orange juice, milk, sugar & vanilla.
Cover and blend until smooth.  With blender running add ice
cubes one at a time through the hole in the lid.   Blend until
smooth.  Serve immediately.
Yield:  4 to 5 servings