Bess' gourmet squash

Yield: 6 Servings

Measure Ingredient
1½ quart Fresh summer squash
1 medium Onion; chopped fine
1 \N Bay leaf
¼ teaspoon Parsley
¼ teaspoon Thyme
1 cup Cream sauce to which egg yolk has been added
2 \N Egg yolks; beaten
\N \N Salt to taste
\N \N Cayenne pepper to taste
2 tablespoons Swiss cheese
\N \N Cracker crumbs

Pour boiling water over squash, just enough to cover. Add a dash or two of salt. Add onion and spices. Cook about 20 minutes. Drain. Discard bay leaf.

Combine cream sauce, egg yolks, cheese, salt and pepper. Add squash. Place in buttered 2-quart casserole dish, sprinkle more cheese and crumbs on top.

Bake at 350 for 30 minutes or until golden brown.

MRS BESS MOSS

CEDAR KEY, FL

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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