"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loree Salvo
Added: Wednesday, July 22, 2009


1/2 c. butter
3/4 c. sugar
2 eggs
1 (5 oz.) can evaporated milk
1 tsp.vanilla
2 c. mashed butternut squash
1/2 c. rice krispies
1/4 c. brown sugar
1/4 c. pecans
2 tbsp. melted butter

Cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash and pour into greased pan. Mix topping together and sprinkle over casserole and bake uncovered 45 minutes at 350.




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