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Cream of Squash Soup
The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.submitted by
anonymous
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Whether you call them appetizers, hors d'oeuvres, canapés, amuse-bouches, or amuse-gueules, they are the scrumptious...
A little different from the typical, but in a positive sense. Foe me it was the best meat loaf I have tasted. I made a couple of changes. I did not add the water. Batter was moist enough without it. I set oven at 350 degrees F. I made my own tomato-beer sauce.