| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Newspaper | 10 | Servings | |
INGREDIENTS
| 5 | lb | Yellow squash; med. sized |
| 2 | lg | Eggs; beaten |
| 1 | c | Bread crumbs; plus |
| Adittional bread crumbs; for topping | ||
| 1/4 | lb | Butter; or margarine |
| 1/4 | c | Sugar |
| Salt; to taste | ||
| 2 | tb | Onion; chopped |
| 1 | ds | Pepper |
INSTRUCTIONS
Cut tips offsquash & cut into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat & cook until tender, drain in colander, mash. Combine with eggs, 1 cup bread crumbs, butter, sugar, salt, onion & pepper. Turn into 3 quart casserolethat has been greased or sprayed with nonstick cooking spray. Cover with a light layer of bread crumbs. Bake at 350F. for 20 to 25 minutes or until lightly browned. Nut. Analysis per serving: 253 calories, 14 grams fat, 54 milligrams cholesterol, 4 grams protein, 269 milligrams sodium, 50 percent of calories from fat. Recipe by: Black Eyed Pea's Restraunt Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 11, 1998
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