| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Summer squash; sliced 1/4-inch thick |
| 2 |
tb |
Butter |
| 1 |
tb |
Corn oil |
| 1/3 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Warm milk |
| 1 |
c |
Grated sharp Jack cheese (up to) |
| 3 |
|
Jalapeno peppers; chopped, to taste |
INSTRUCTIONS
Heat oven to 350 degrees. Butter an 8-inch casserole.
Cook squash in water for 2-3 minutes, just until slightly tender. Drain;
spread in the casserole.
Heat butter and oil in saucepan over medium heat. Saute onion until limp,
about 3 minutes. Add garlic; saute another 2 minutes.
Whisk in flour, stirring constantly over medium-low heat for 2-3 minutes,
until flour turns very pale gold.
Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3
minutes. Remove from heat. Stir in cheese, then jalapenos to taste.
Pour sauce over squash in casserole. Bake uncovered for 20 minutes.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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