Squash Dressing (mine) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Yellow Squash,
Corn bread,
2 can: Cream of Chicken soup,
2 tbsp: Butter/oleo,
1 large: Onion, chopped
1 large: Bell pepper, chopped
1/2 cup: Celery, chopped
4: Eggs, see directions
1 lbs: Velveeta, (mexican) (see directions)
Salt & pepper, to taste
Directions:
I am sorry about the amounts...I havent measured the ingredients, but
after the first time you will have a better idea of how much to use.
Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow
squash (depending on size, about 2-3 lbs) and boil until soft. While
the squash is cooking, put the cornbread in a bowl and cut with a
butter knife (dull bladed dinner knife) until crumbly. I know there
are other ways to crumble it, but there really is a difference. Melt
butter in skillit, saute veggies until soft, let cool. Mix soup with
eggs (I use between 3 and 6 eggs depending on how it looks). Add
cooled veggies, stir well. Stir into cornbread. Add squash and
"enough" of the water. Should be the consistancy of oatmeal. (lumpy &
soupy at the same time) Stir in salt & pepper. Cut cheese into 1"
cubes and stir in. People use between 1/2lb and 1 lb depending on how
well they like cheese. I use the mild mexican, but others will prefer
the hot. Pour/slide into baking dish allowing at least 1-2" growing
room. Bake at 350f until done, lightly brown, and not runny (from the
eggs). Allow to settle for 10-15 minutes.
Note: I *hate* squash and I *hate* cornbread stuffing...but this is
one of my favorite dishes.
Recipe by Joan Mershon
Source from luhu.jp
after the first time you will have a better idea of how much to use.
Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow
squash (depending on size, about 2-3 lbs) and boil until soft. While
the squash is cooking, put the cornbread in a bowl and cut with a
butter knife (dull bladed dinner knife) until crumbly. I know there
are other ways to crumble it, but there really is a difference. Melt
butter in skillit, saute veggies until soft, let cool. Mix soup with
eggs (I use between 3 and 6 eggs depending on how it looks). Add
cooled veggies, stir well. Stir into cornbread. Add squash and
"enough" of the water. Should be the consistancy of oatmeal. (lumpy &
soupy at the same time) Stir in salt & pepper. Cut cheese into 1"
cubes and stir in. People use between 1/2lb and 1 lb depending on how
well they like cheese. I use the mild mexican, but others will prefer
the hot. Pour/slide into baking dish allowing at least 1-2" growing
room. Bake at 350f until done, lightly brown, and not runny (from the
eggs). Allow to settle for 10-15 minutes.
Note: I *hate* squash and I *hate* cornbread stuffing...but this is
one of my favorite dishes.
Recipe by Joan Mershon
Source from luhu.jp