Vol 8 Issue 2RSSSectionsPriorities This IssuePrioritiesThoughts on “Food, Family, Friends, and Faith: Celebrating Interview with Dr. Nancy Whitt, Quaker/ Grandmother’s Fruitcake Family>> TransitionsTraditionsChristmas Traditions and Transitions>> Sensory Christmas Traditions>> An Interview with Rabbi Jonathan Miller, Temple Emanu-El>> Wisdom & Wondering
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RecipesSquash CasseroleFrom Janine Hagan This is a “Grandmother” recipe passed down to me from Don’s mother. Kay loved to cook for her family and our sons grew up with eating this favorite recipe. I have carried on the tradition of serving this casserole during the holidays. 2 lbs. of fresh summer squash Cook in saucepan with small amount of water, microwave, or steam. Sometimes I add a little onion for taste. Squash should be tender when cooked. Let vegetables cool and drain excess water. Combine: Mix all ingredients together. Melt 1 stick of butter with 1 pkg. of Pepperidge Farm Stuff Mix (herb seasoned) and line bottom of casserole dish with ½ of it. Pour in squash mixture. Bake at 350 degrees for 30 minutes. Freezes well (unbaked) and serves 12-16. |
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