Recipe: Squash Corn Bread (using Jiffy Mix and cottage cheese) (2)

SQUASH BREAD

3 cups yellow crookneck squash, washed and cut into chunks
2 eggs, beaten
1/2 cup buttermilk
1/2 tsp. salt
1/4 tsp. pepper
6 oz. small curd cottage cheese
1 box Jiffy Corn Muffin Mix
1/2 stick (1/4 cup) butter, melted
1/2 cup grated cheddar cheese

Cook the chunks of squash in a little bit of water until tender. Drain well and mince.

Place the squash in a bowl and add the eggs, buttermilk, salt, pepper and cottage cheese. Stir in the dry Jiffy mix and mix well. Pour into a buttered 1 1/2 quart baking dish. Pour the melted butter over the top.

Bake in a 375 degree F oven for 30 minutes. During the last 5 minutes, sprinkle cheddar cheese over top.

From: Gina, Fla 8-21-1999
Source: What's For Dinner? at Recipelink.com

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SQUASH CORN BREAD

2 cups diced or chopped squash
2 pkgs. Jiffy Corn Muffin Mix
12 oz. cottage cheese
4 whole eggs
1 tsp salt
1 stick (1/2 cup) margarine (melted)

Mix dry corn muffin mix, diced squash, cottage cheese, eggs, and salt. Pour into 9x13x2-inch oiled pan. Melt margarine and pour over top of bread in pan.

Bake at 375 degrees F until brown and test done.

Makes 8-10 servings
From: Velma McGregor of Gretna
Source: Cooperative Living