"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Baked Yellow Summer Squash, by Shelley Hobbs, is from Cavern Brook Farm Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups cooked , drained yellow summer squash 1/2 cup of mayonnaise 1 beaten egg 1 tsp. sugar salt / pepper 4 tbls melted butter 1 cup shredded cheddar cheese Bread crumbs
Blend squash , mayonnaise , egg , salt and pepper , 2 tbls melted butter, and 1/2 cup of shredded cheese . Put into a buttered casserole dish . Top 1/2 cup of cheese . Toss bread crumbs with 2 tbls of butter , sprinkle over the top of the casserole . Bake at 350 º for 30 .
This is one of my favorite summer squash recipes .
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