| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Swiss |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
Fresh summer squash |
| 1 |
md |
Onion; chopped fine |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Parsley |
| 1/4 |
ts |
Thyme |
| 1 |
c |
Cream sauce to which egg yolk has been added |
| 2 |
|
Egg yolks; beaten |
|
|
Salt to taste |
|
|
Cayenne pepper to taste |
| 2 |
tb |
Swiss cheese |
|
|
Cracker crumbs |
INSTRUCTIONS
Pour boiling water over squash, just enough to cover. Add a dash or two of
salt. Add onion and spices. Cook about 20 minutes. Drain. Discard bay leaf.
Combine cream sauce, egg yolks, cheese, salt and pepper. Add squash. Place
in buttered 2-quart casserole dish, sprinkle more cheese and crumbs on top.
Bake at 350 for 30 minutes or until golden brown.
MRS BESS MOSS
CEDAR KEY, FL
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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