Yield: 6 Servings
|4 cups||Summer squash; sliced 1/4-inch thick|
|1 tablespoon||Corn oil|
|⅓ cup||Chopped onion|
|1||Clove garlic; minced|
|1½ cup||Warm milk|
|1 cup||Grated sharp Jack cheese (up to)|
|3||Jalapeno peppers; chopped, to taste|
Heat oven to 350 degrees. Butter an 8-inch casserole.
Cook squash in water for 2-3 minutes, just until slightly tender. Drain; spread in the casserole.
Heat butter and oil in saucepan over medium heat. Saute onion until limp, about 3 minutes. Add garlic; saute another 2 minutes.
Whisk in flour, stirring constantly over medium-low heat for 2-3 minutes, until flour turns very pale gold.
Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3 minutes. Remove from heat. Stir in cheese, then jalapenos to taste.
Pour sauce over squash in casserole. Bake uncovered for 20 minutes.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .