| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh; frozen or canned squash |
| 1/2 |
c |
Mayonnaise |
|
|
Salt & pepper |
| 1/2 |
|
Stick butter or margarine |
|
|
Pecan halves (optional) |
| 1 |
ts |
Sugar |
| 1 |
|
Egg |
| 1/2 |
c |
Grated cheese |
| 1/2 |
c |
Chopped nuts |
|
|
Bread or cracker crumbs |
INSTRUCTIONS
Slice & cook squash until tender. Drain. Add butter & mash. Mix sugar, egg,
mayonnaise, nuts, salt, pepper & cheese. Add to squash & pour into a
lightly-greased casserole. Top with bread crumbs, cracker crumbs or grated
cheese. Dot with butter. Decorate with pecan halves, if desired. Bake at
350 for 35-40 minutes or until brown. Yields 8-10 servings.
LOU ERMINE RITTER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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