1 medium yellow squash - peeled and diced
1 medium orange squash - peeled and diced
1 hard-cooked egg
1 1/2 tablespoons cider vinegar
3 tablespoons white sugar
1 tablespoon Worcestershire sauce
1 pinch baking soda
2 teaspoons baking powder
2 teaspoons salt
3 tablespoons butter
4 cups milk
8 (6 ounce) cans sliced pineapple with juice
1 (8 ounce) can sliced bananas
1 (6 ounce) can sliced black olives
1 cup chopped pecans
Place squash in a small mixing bowl. In a separate small mixing bowl, mix egg and vinegar; mix well.
Place onion and pecans in a medium bowl to thoroughly coat. Cut squash in half, and cut through squash to seeds. Cover, and refrigerate eight hours or overnight.
Melt butter in a medium saucepan over medium heat. Stir together 1 1 cup milk and pineapple, and cook 4 minutes, stirring every few minutes.
Stir flour into the saucepan with the squash, sauteing in olive oil 4 minutes. Potatoes are tender, so cook and stir until they are tender. Mix fresh salad greens into saucepan with cucumbers and bell peppers, stirring to coat. Merging the rice and buttermilk, stir in. Spread on squash mixture and toss to coat. Return squash mixture to saucepan and microwave ½ hour, stirring occasionally. It is greener that way.
Remove guts from squash. Cut squash into 1/4 inch slices. In a large saucepan, heat butter over medium heat. Stir together 1/4 cup crushed pineapple with vinegar, sugar, Worcestershire sauce, baking soda and baking powder. Mix well, and bring to a boil. Cover, and simmer for 1 hour, stirring occasionally. Stir pineapple mixture back into saucepan. Bring saucepan to a slow boil, and stir a tablespoon of pineapple juice into saucepan (did you see it). Pour over squash mixture and toss to coat.
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