Vol 8 Issue 2

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Sections

Priorities
Transitions
Traditions
Wisdom & Wondering
Gold Net Gallery
Devotional
Recipes

This Issue

Priorities

Thoughts on “Food, Family, Friends, and Faith: Celebrating
the Holidays!” >>

Interview with Dr. Nancy Whitt, Quaker/
Mother/Professor>>

Grandmother’s Fruitcake Family>>

The Cup >>

Transitions

A Sign of Communion>>

Wisdom and Wanderings>>

Traditions

Christmas Traditions and Transitions>>

Sensory Christmas Traditions>>

An Interview with Rabbi Jonathan Miller, Temple Emanu-El>>

Wisdom & Wondering

Family Changes>>

Kisaka>>

Advent I>>

Advent II>>

Pagaent>>

Thanksgiving, Every Day >>

Ode to Christmas Past >>

 

 

Recipes

Squash Casserole
From 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:
1 can of undiluted cream of celery soup
1 small carton of sour cream (I use fat-free)
1 can of sliced water chestnuts (drained)

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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