Cheddar Squash Bake
2 pounds yellow squash (about 6 medium squash), sliced
1/2 teaspoon salt
1 cup sour cream
2 egg yolks, beaten
2 tablespoons all-purpose flour
2 egg whites, stiffly beaten
1 1/2 cups shredded Cheddar cheese
4 slices bacon, cooked and crumbled
1/3 cup fine dry breadcrumbs
1 tablespoon butter, melted
chopped parsley, optional
Preheat oven to 350 degrees.
Cook sliced squash in boiling water for 15 minutes or until tender. Drain. Sprinkle with salt. Reserve a few slices for garnish. Set aside.
Combine sour cream, flour and egg yolks in large bowl. Gently fold in beaten egg whites.
Place half the squash slices in the bottom of a buttered 12x7x2-inch baking dish. Top with half the egg mixture, sprinkle with half the cheese and half the bacon. Repeat layers. Combine breadcrumbs and butter. Sprinkle over top of casserole.
Bake, uncovered, for 20 to 25 minutes. Remove from oven and top with reserved squash slices, and chopped parsley, if desired. Yield: 8 servings.
Rosie Higgins
Green Bean Casserole
1 (11-ounce) can shoe peg corn
1 (14.5-ounce) can French style green beans, drained
1 (10-ounce) can cream of mushroom (or cream of chicken or cream of celery soup)
1 cup grated sharp Cheddar cheese
1 cup sour cream
1 teaspoon onion flakes
1 sleeve round buttery crackers, crushed
1/2 cup butter or margarine, melted
Preheat oven to 350 degrees.
Mix all ingredients except crackers and butter in a 2-quart baking dish. Combine
crackers and butter. Sprinkle over top of casserole. Bake for 30 to 45 minutes.
Yield: 6 servings.
Doris Cain
Variation: Use 1/2 cup sour cream and omit onion flakes - submitted by Corrie McDaniel,
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