| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetable |
12 |
Servings |
INGREDIENTS
| 12 |
md |
Yellow crookneck squash |
| 2 |
pk |
(10-oz) frozen chopped spinach |
| 3 |
oz |
Softened cream cheese |
| 3 |
|
Eggs; well beaten |
| 6 |
tb |
Melted butter |
| 1 |
tb |
(heaping) sugar |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Onion salt |
| 1 |
tb |
Cracked black pepper |
| 1 |
c |
Ritz cracker crumbs |
|
|
Paprika |
| 1 |
c |
Crumbled crisp bacon |
INSTRUCTIONS
Wash squash and cut away green stem. Cook whole in boiling water just until
tender. Cut in half lengthwise and scoop out pulp with a spoon, placing
pulp in a large bowl. Cook spinach in salted water until tender; drain well
and add to squash pulp. Add cream cheese to warm squash-spinach mixture.
Add all except last three ingredients and mix well. Salt squash sparingly
and fill with mixture, mounding the top. Garnish each with crumbs, paprika
and bacon. Place on a lightly greased sheet or in a shallow baking dish.
Cover with foil and bake at 325 for 30 minutes. May be prepared a day
ahead. A complement catcher!
MRS DAVID SNOWDEN (JUDY)
LITTLE ROCK, AR
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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