| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | My favorite, Holiday, Southern, Pot luck, Cassarole | 1 | Servings |
INGREDIENTS
| Yellow Squash | ||
| Corn bread | ||
| 2 | cn | Cream of Chicken soup |
| 2 | tb | Butter/oleo |
| 1 | lg | Onion, chopped |
| 1 | lg | Bell pepper, chopped |
| 1/2 | c | Celery, chopped |
| 4 | Eggs (see directions) | |
| 1 | lb | Velveeta (mexican) (see directions) |
| Salt & pepper, to taste |
INSTRUCTIONS
I am sorry about the amounts...I haven't measured the ingredients, but after the first time you will have a better idea of how much to use. Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow squash (depending on size, about 2-3 lbs) and boil until soft. While the squash is cooking, put the cornbread in a bowl and cut with a butter knife (dull bladed dinner knife) until crumbly. I know there are other ways to crumble it, but there really is a difference. Melt butter in skillit, saute veggies until soft, let cool. Mix soup with eggs (I use between 3 and 6 eggs depending on how it looks). Add cooled veggies, stir well. Stir into cornbread. Add squash and "enough" of the water. Should be the consistancy of oatmeal. (lumpy & soupy at the same time) Stir in salt & pepper. Cut cheese into 1" cubes and stir in. People use between 1/2lb and 1 lb depending on how well they like cheese. I use the mild mexican, but others will prefer the hot. Pour/slide into baking dish allowing at least 1-2" growing room. Bake at 350f until done, lightly brown, and not runny (from the eggs). Allow to settle for 10-15 minutes. Note: I *hate* squash and I *hate* cornbread stuffing...but this is one of my favorite dishes. Recipe by Joan Mershon From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: the human face of God”