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Squash Dressing (Mine)
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Squash Dressing (Mine) Ingredients
Yellow
Squash
1 lg
Bell pepper
, chopped
Corn
bread
1/2 c
Celery
, chopped
2 cn Cream of
Chicken
soup
4
Eggs
(see directions)
2 tb
Butter
/oleo
1 lb
Velveeta
(mexican)
1 lg
Onion
, chopped
Salt &
pepper
, to taste
Instructions for Squash Dressing (Mine)
I am sorry about the amounts...I havent 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Chicken
Cuisine:
American-South
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Ingredient Insight - look inside this recipe
Bell Pepper
Butter
Celery
Chicken
Corn
Eggs
Onion
Squash
Velveeta
My favorite
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Chicken
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