Yield: 6 Servings
Measure | Ingredient |
---|---|
3 pounds | Yellow squash |
1 large | Onion; chopped |
4 tablespoons | Butter |
1 cup | Whipping cream |
4 ounces | Parmesan cheese |
2 tablespoons | Cornstarch |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 cans | (4.5-oz) shrimp |
20 \N | Ritz crackers; crushed |
Cut squash and onions and boil together in salted water until tender. Drain and set aside. Melt butter; add cornstarch and make a paste. Add cream, cheese, salt and pepper. Cook over low heat until sauce thickens. Combine sauce, squash and shrimp in 2-quart baking dish. Sprinkle with cracker crumbs. Bake at 350 for 20-30 minutes.
MRS JOHN P. ESTES (LINDA)
TEMPE, AZ
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, .