| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
lg |
Squash — yellow |
| 2 |
tb |
Butter (or marg.) — |
|
|
Softened |
| 1 |
c |
Cheese, Cheddar — shredded |
| 1 |
md |
Onion — chopped |
| 1/2 |
c |
Celery — chopped |
| 3 |
sl |
Bacon; cooked — drained |
|
|
And |
|
|
_crumbled |
| 2 |
oz |
Pimineto — diced |
| 1 |
tb |
Green chiles — chopped |
| 1/2 |
ts |
Ssalt |
| 1/4 |
ts |
Garlic salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Breadcrumbs — soft |
| 1 |
tb |
Butter (or marg.) — melted |
INSTRUCTIONS
Wash squash thoroughly; trim off ends. Place in boiling salted water to =
cover. Cook 15 to 20 minutes or until tender; drain and mash.
Combine next 10 ingredients; add squash, stirring well. Spoon squash=20
mixture into a buttered 1-1/2 quart casserole. Combine breadcrumbs and =
1=20 tablspoon melted butter; sprinkle over squash mixture. Bake at 350=20
degrees for 20 minutes.
SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy=20
Coleman.
Yield: 4 servings
Recipe By : Southern Living Magazine, May, 1980
From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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