DAVID'S SUMMER SQUASH BREAD
3 cups yellow summer squash, unpeeled
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
6 oz. small curd cottage cheese
1 (6 to 8 oz.) box corn bread mix*
1/2 stick (1/4 cup) butter, melted
Grated Cheddar or Parmesan cheese (optional)
Cut squash into chunks and cook until tender in a small amount of lightly salted water; drain well and mince.
Place squash in a mixing bowl and add eggs, milk, salt and cottage cheese. Stir in (dry) corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top.
Bake in a preheated 375 degree F oven for 30 minutes. Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of baking.
*I use the Jiffy "Corn Muffin" mix which is 8 1/2 oz size.
Will serve about 6 folks.
This is FABULOUS food! It really does go well with fresh summer tomatoes, and if you have a pot of beans and, even better yet, some home cooked collard greens! The typical menu would be the squash bread, beans, collards, then drizzle a little vinegar over it all, and that is about as "Southern" as "Southern" gets in these parts. Enjoy, and if you have a slice of watermelon to finish the meal off...then..you have arrived! :-)
Oh well...I rambled on a bit too much. Hope all who try this recipe enjoys it, it really is delicious.
Peace To All On TKL,
David In Virginia
3 cups yellow summer squash, unpeeled
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
6 oz. small curd cottage cheese
1 (6 to 8 oz.) box corn bread mix*
1/2 stick (1/4 cup) butter, melted
Grated Cheddar or Parmesan cheese (optional)
Cut squash into chunks and cook until tender in a small amount of lightly salted water; drain well and mince.
Place squash in a mixing bowl and add eggs, milk, salt and cottage cheese. Stir in (dry) corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top.
Bake in a preheated 375 degree F oven for 30 minutes. Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of baking.
*I use the Jiffy "Corn Muffin" mix which is 8 1/2 oz size.
Will serve about 6 folks.
This is FABULOUS food! It really does go well with fresh summer tomatoes, and if you have a pot of beans and, even better yet, some home cooked collard greens! The typical menu would be the squash bread, beans, collards, then drizzle a little vinegar over it all, and that is about as "Southern" as "Southern" gets in these parts. Enjoy, and if you have a slice of watermelon to finish the meal off...then..you have arrived! :-)
Oh well...I rambled on a bit too much. Hope all who try this recipe enjoys it, it really is delicious.
Peace To All On TKL,
David In Virginia
MsgID: 318464
Shared by: Gina, Fla.
In reply to: Recipe: Recipes That Make You Go WOW! (33)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gina, Fla.
In reply to: Recipe: Recipes That Make You Go WOW! (33)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!