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Goldberg/Muzzy Squash Medley Recipe

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This recipe for Goldberg/Muzzy Squash Medley, by , is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Braun


12 squash - zucchini, summer and yellow
3 ears white corn
1 large white onion
2 small cans green chilies
2 eggs
1 c. powdered milk
1 lb. grated jack cheese (set a little aside)
1/4 c. grits
1/4 tsp. thyme
1/4 tsp. oregano
1/2 tbsp. pepper
salt to taste

1. Finely chop squash and set aside
2. Saute onion in olive oil and mix with squash
3. Mix in all other ingredients
4. Place in buttered, uncovered casserole dish
5. Cover with remaining cheese
6. Bake at 350 for 1 hour, or until top browns
7. Serve hot, try not to eat the entire pan at once!

Personal Notes:
Personal Notes:
My grandmother Harriet Goldberg and her best friend Helene Muzzy fought for decades over who invented this recipe. The inclusion of grits suggests that it comes from the south, curious as they grew up together in Alhambra, CA. But wherever it comes from, it's everybody's favorite.




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