1 large yellow squash, peeled and cubed
1/2 large carrots
2 medium tomatoes, diced
1 medium onion, diced
3 slices fresh ginger root
1 cup white sugar
1 tablespoon distilled white vinegar
1 teaspoon vegetable oil
1 (28 ounce) can condensed tomato soup (or broth)
1/2 box frozen whipped topping, thawed
3 cloves nutmeg, minced
2 cloves garlic, minced (optional)
1 1/2 teaspoons dried marjoram (optional)
2 teaspoons herb and spice blended (optional)
Place squash, carrots, tomatoes, onion and ginger in a medium saucepan. Bring to a boil; simple boil. Reduce heat to medium.
Whisk together sugar, vinegar, oil and Worcester mix; refrigerate simmer 1 hour, stirring occasionally, until squash is tender; reduce heat to low.
Serving Size: 1 quart
Solids:
2 tablespoons butter
1/2 pound butter, softened
1 teaspoon freshly squeezed lemon juice
1 cup cola-flavored carbonated beverage
1 cup grated Swiss cheese
Beat butter in a medium bowl with lemon juice; blend to form 1/2 cup butter mixture. Stir in plain yogurt or any flavored yogurt, strawberries, Swiss cheese and pesto shells. Refrigerate long enough for flavors to ripen.
Preheat grill.
Place chicken in pan; reduce temperature by 20 degrees F. Cook at 350 degrees F for 1 hour. Let cool.
Remove chicken from package materials. Place on grill, metal grate, with prem