Recipe(tried): David's Summer Squash Bread (using corn muffin mix)

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