Fresh squash! |
Mr. Big Food says, "This is one of my favorite veggie dishes. It came from
Gubbo, my uncle’s mother. Try it on your hoidie-toidie friends and see how they
like real down-home cookin’."
GUBBO’S SQUASH DRESSING
½ C onion, chopped fine
½ C green pepper, chopped fine
½ C celery, chopped fine
3 Tbsp butter or margarine
6 servings corn bread (preferably homemade—see recipes in Baked
Goods section—but 1 package Jiffy corn bread, prepared according to package
directions, will do in a pinch)
1 C milk
½ of a 10 ½ oz can cream of chicken soup, undiluted
3 C cooked yellow squash, drained
Salt and black pepper to taste
Preheat oven to 400o. Sauté onions, green pepper,
and celery in butter in a large saucepan until tender. Crumble cornbread and
add to vegetables. Mix well. Stir in milk, soup, squash, and salt and pepper,
mixing well. Pour into a greased 13x9 inch baking dish with sides. Bake
uncovered for 50 minutes.
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