| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 3 | lb | Yellow squash |
| 1 | lg | Onion; chopped |
| 4 | tb | Butter |
| 1 | c | Whipping cream |
| 4 | oz | Parmesan cheese |
| 2 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | cn | (4.5-oz) shrimp |
| 20 | Ritz crackers; crushed |
INSTRUCTIONS
Cut squash and onions and boil together in salted water until tender. Drain and set aside. Melt butter; add cornstarch and make a paste. Add cream, cheese, salt and pepper. Cook over low heat until sauce thickens. Combine sauce, squash and shrimp in 2-quart baking dish. Sprinkle with cracker crumbs. Bake at 350 for 20-30 minutes. MRS JOHN P. ESTES (LINDA) TEMPE, AZ 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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