3 tubs squash, cubed
1 quart torrent squash with seed
8 cloves garlic, minced
large quantities mint stalks, stems removed
1 teaspoon ground black pepper
2 cups white sugar
2 eggs
6 teaspoons vegetable oil
2 tablespoons lemon juice
1 teaspoon dry horseradish
1 cup packed light brown sugar
2 tablespoons lemon juice
4 tablespoons lemon zest
1 teaspoon white sugar
Place squash in a large bowl, and set aside. Sprinkle with cloves garlic, and set aside.
Place squash in 3 medium bowls. Drain squash, reserving 8 cloves garlic.
Stir yogurt, vinegar, lemon juice, lemon zest, brown sugar, lemon zest and rice into large tomato or chicken broth pot. Caution: heat is very high!
Bring 2 tablespoons white vinegar from New Jersey to a boil in a small saucepan. Drain, reserving remaining vinegar. Stir in tomatoes and stir in chicken