Monday, October 8, 2007


Here is a terrific squash casserole with a cornbread topping. I picked this one up at the Martha site. Really,You can use any cornbread package mix for the topping.
Summer Squash and Cornbread Casserole
1 pound zucchini, cut into 1/4 inch slices
1/4 cup water
1/4 cup butter or margarine
1 large sweet onion, cut into thin wedges
1 pound yellow summer squash, cut into 1/4 inch slices
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 package Martha White® Cotton CountryTM Cornbread Mix
OR 1 package Martha White® Buttermilk Cornbread Mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
Preparation Directions
Heat oven to 450 degrees F. Grease 2-quart casserole.
Melt butter in large skillet over medium-high heat. Add onion;
cook until tender, stirring occasionally.
Add summer squash, zucchini, water, salt and pepper.
Reduce heat; cover and cook 15 minutes or until squash is tender.
With fork, mash squash gently to break up large pieces.
Cook, uncovered, for 5 minutes or until slightly thickened and creamy.
Pour into greased casserole.
In medium bowl, combine cornbread mix and milk; mix well.
Stir in cheese. Spoon batter evenly over mixture in casserole.
Bake at 450 degrees F. for 15 to 18 minutes or
until cornbread is golden brown. Let stand 5 minutes before serving.
Serving size: 8 servings
Ever heard of steak-frites? I had not until today while reading Basically steak is steak but frites(which means fries) is Belgian. Go here
and read about how to make them.
I feel sure you have a great chocolate-chip cookie recipe but, BUT
says hers are better than better. She has CHEWY CHOCOLATE CHIP and REALLY BIG,THICK CHOCOLATE CHIPPERS. Read and make the recipes and put her to the challenge. I like the CHEWY best cuz mine never come out like that.
P.S. MY Chicago Bears beat the Packers. YEAAAAAH!

No comments: