Mixed Veggies with a twist!

Broccoli and Squash Medley from pillsbury.com

INGREDIENTS

2	bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
2	cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
1/2	cup orange juice
1/4	cup butter or margarine, melted
1/2	cup sweetened dried cranberries
1/2	cup finely chopped pecans, toasted
1	tablespoon grated orange peel
1	teaspoon salt

DIRECTIONS

1.	Cook broccoli as directed on bag; set aside.
2.	Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
3.	Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
High Altitude (3500-6500 ft):

Increase orange juice to 1 cup. Cook squash 18 to 20 minutes.

Sweet and Sour Carrots

3 lbs carrots, peeled and sliced on the diagonal
1 diced onion
1 diced bell pepper
Cook the above until tender (in pan with a little water)

In a separate bowl mix:
1 can tomato soup
1/4 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard
1 tsp. Worchestershire sauce
1 can crushed pineapple
salt & pepper to taste

Pour sauce over carrots in a baking dish. If desired, decorate with rings of bell peppers. Bake at 375 degrees for 30-40 minutes.

A favorite recipe from a Blossom Valley ward dinner (Zauss)

Yesterday, Sharon Clifton gave me a yellow crookneck squash from her garden. She told me one of her favorite vegetable dishes that her sister makes is with yellow crookneck, corn and Parmesean cheese. So I gave it a try and we all liked it - even without a recipe. So here's mine and maybe you know of another recipe.

1 yellow crookneck squash
1 can of whole kernel yellow corn
1 Tbsp. margarine
1/2 cup Parmesean cheese

Cook squash with undrained can of corn until tender. Add margarine. Serve in dish and sprinkle generously with cheese.