Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash ...

Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus ...

In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned. Drain fat. Add garlic and onion, cook until limp. Stir in ...

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until ...

In 3 quart saucepan combine all ingredients. Simmer 25 minutes or until vegetables are desired tenderness. Salt and pepper to taste. Makes 8 one cup ...

Bring broth to a boil. Add orzo cook until tender about 10 minutes. Remove from heat. In bowl beat eggs until frothy. Add water to lemon juice and ...

Melt butter in a 4-quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes until crisp-tender. ...

Drain strawberries, reserving any syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup. Add syrup to gelatin. Chill ...

Lightly spoon flour into measuring cup; level off. In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisp-tender. Stir in ...

Cook onion, pepper and garlic in the hot oil until onion is tender. Add ground beef and crumble with fork until it loses it's red color. Stir in ...