"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Savory Squash Recipe

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Mexican Savory Squash image
Carrie Panama's Wedding, January 31, 1987, Los Angeles

 

This recipe for Mexican Savory Squash, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clara Ledbetter
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds summer squash
1/3 cup crumbled saltines
1 large onion, chopped fine
2 Tablespoons melted butter
1/2 cup finely diced celery
1 cup grated American cheese
3 Tablespoons chopped green chili peppers
2 eggs, slightly beaten
1/2 cup milk
1 1/4 teaspoons salt

Directions:
Directions:

Cook, drain, and mash squash. Add remaining ingredients. Pour into greased baking dish. Bake at 375 for 25 minutes.

Personal Notes:
Personal Notes:
Wonderful side dish. I did a lot of cooking when Harold was home and the children were growing up. I had a garden. I had a great big box freezer, you know the really big kind like a trunk. I put them right in there.

 

 

 

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