| 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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