| 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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