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Squash & Pasta Bake

3 cups sliced zucchini
3 cups sliced yellow squash
1/4 cup chopped onion
1 cup shredded carrot
1 cup sour cream or substitute
2 Tablespoons all-purpose flour
2 Tablespoons margarine or cooking oil
1 cup liquid (water, broth, or whatever)
1/2 cup white wine
1/4 cup fine dry breadcrumbs
2 Tablespoons margarine or cooking oil
8-oz pkg. pasta, cooked according to package directions

In saucepan, cook squashes and onion in boiling water for five
minutes. Drain. Melt 2 Tbsp. margarine or oil in medium skillet
over low heat; add flour to make a roux. Cook 1 minute, then add
water or broth and stir constantly until smooth. Remove from heat
and add wine and grated carrots (add more liquid as necessary to
achieve cream-like consistency). Stir in sour cream. Stir in
drained squash and onion. Stir in the cooked pasta and pour into
a 13 x 9 x 2-inch baking dish. Combine the breadcrumbs and the 2
Tablespoons margarine; sprinkle on top. Bake at 350F until heated
and bubbly--25 to 30 minutes. Serve hot. (Note: My family is
not adventurous at all when it comes to seasonings, so salt and
pepper are the standbys. If I were cooking this for me, I'd
experiment with 1/4 teaspoon poultry seasoning in the breadcrumbs
OR 1/8 teaspoon grated nutmeg in the veggies. Or maybe some fresh
ginger or basil. Also, I might substitute French fried onion for
the breadcrumbs as a topper or perhaps grated cheese.)

Marinated Asparagus

Steam asparagus 5 minutes. Place in flat container (Tupperware
makes one especially for marinating) and cover with bottled Italian
dressing. Refrigerate 4-6 hours (or longer). Serve cold.


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