The Gertrude Bobbitt Circle cook book

Put half of egg mixture in casserole. Add half of macaroni. Add good layer of cheese (about Vilb. ). Add remainder of egg mix- ture, then remainder of macaroni, then top with another layer of cheese (about %lb.). Bake at 350 deg. F. for 35 minutes. Mrs. Joseph Hackett 122 BAKED SQUASH Mash cooked hot squash with small amount of butter, 2 01 3 teaspoonfuls cream. Add salt, pepper and either a little grated onion or small amount of onion salt. Cover top with crumbs. Bake in greased casserole till nicely browned. Mrs. Hugh Mauldin BAKED SQUASH— II Boil yellow squash until tender. Mash hot, place in bottom of baking dish with salt, pepper and melted butter, as needed. Spread a cream sauce over the top and spread V2 CUP grated plain cheese over cream sauce. Bake slowly for 15 minutes. Mrs. E. D. McCall I STUFFED SQUASH Boil yellow squash whole. Halve them and scoop out. Mash scooned meat and add butter, pepper and salt and rolled salted pea- nuts. Stuff halves and spread browned bread crumbs, browned in butter on top. Brown in oven. Mrs. E. D. McCall PIMENTO SQUASH Six medium yellow squash steamed until tender. Then choo very fine and add to Pimento Base. — Pimento Base — 2 tbsps. butter 1 onion 2 chopped pimento 2 tbsps. flour 1 small can condensed milk and 2 cups bread crumbs enough water to make 1 cup Salt and pepper Melt butter and cook onion and pimento in butter about 3 min- utes. Add flour and cream and cook until the mixture is thick. Add chopped squash and bread crumbs. Place in a baking dish, top with bread crumbs and butter, and slightly brown before serving. Mrs. Mildred Seaber STEAMED SQUASH 6 or 7 cooked squash, chopped fine Add this to sauce 3 hard cooked eggs 2 cups bread crumbs — White Sauce — 3 tbsp butter 1 medium onion (chopped) 1 tbsp. flour 1 cup cream Salt and pepper Cook onion and butter together. Add flour, cream, and season- ing. Cook to a medium sauce consistency. Mrs. Currie Cafes, Jr. 123 OLD TIME TURNIP SALAD Wash salad good. Fry out fat meat. Put salad in pot with water, and pour hot grease over it, salt and cook until tender. Mrs. B. F. Waddell HOT VEGETABLE CASSEROLE 4 medium potatoes iy2 tsp salt 1 can peas and carrots 1 tsp chopped onion (if desired) 21/2 tbsps butter iy2 cups milk 5 tbsps flour Peel and boil potatoes 20 minutes. Cut in thin slices, drain peas and carrots, reserving half liquid. Arrange layer of potatoes in buttered casserole, cover with half of peas and carrots, sprinkle with half of flour, salt and onion, dot with butter. Repeat this procedure. Top pith layer of potatoes. Dot with butter. Add V2 cup vegetable liquid to milk, pour over potatoes. Bake 40 minutes. Serve. Mrs. Alvah Sides BLACK WALNUT AND MARSHMALLOW YAMS G large yams 1 tbsp cooking sherry 2 tbsp. butter V2 cup milk (or cream) 2 tbsp. sugar 2|3 cups chopped black walnute lVo teaspoon salt Marshmallows Boil the yams with skins on, then peel and mash. Add butter, sugar, salt, sherry and milk or cream, and beat until fluffy. Add black walnuts, and pile in a buttered casserole. Bake 5 minutes in a moderate oven. Then cover top with marshmallows, about 1 inch apart. Return to oven until golden brown. Mrs. Marvin Rone KRAUT AND DUMPLINGS 1 pt. flour Vi teaspoon salt 1 heaping teaspoon baking powder