Stuffed Squash

Ingredients

• 6 or 7 cooked squash, chopped fine
• 1 medium onion (chopped)
• 3 hard cooked eggs
• 2 cups bread crumbs
• 3 tbsp butter
• 1 cup cream
• Salt
• and pepper

Method

1. 1

   Cook onion and butter together.

2. 2

   Add flour, cream, and seasoning.

3. 3

   Cook to a medium sauce consistency.

4. 4

   Mix with chopped squash and bread crumbs.

5. 5

   Place in a baking dish, top with bread crumbs and butter, and brown before serving.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 69. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.