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Squash Pudding Recipe

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

Contributor:  
Contributor:  
Sharon - Sandy Gardner
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Zucchini Squash (enough for 2 cups cooked )
1 1/2 cups sugar
Dash of salt
1 1/2 teaspoon cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
3 eggs
3 cups of whole milk

Directions:
Directions:
Peel, core, cut and boil zucchini.
Drain the squash and put through mill to obtain 2 - 2 1/2 cups of squash.

Mix in the sugar, salt, and spices. Add the eggs and milk.

Pour into a greased baking dish. Bake at 300 degrees for 2 1/2 hours.

Personal Notes:
Personal Notes:
Sandy's husband, Uel, was the Ski Area Manager at Massanutten in the 70's. She had a huge garden and produced a lot of zucchini. This was the only recipe involving zucchini that I liked.

 

 

 

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