INGREDIENTS

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

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