The Mountain Laurel
The Journal of Mountain Life

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Heart of the Blue Ridge

More Squash!

By Susan M. Thigpen  © 1992

Issue: May, 1992

When gardens come in, squash is plentiful, so plentiful most people tire quickly of the usual ways to fix it and run out of ideas for new ways. Here is a recipe for a squash casserole that also uses odds and ends of other garden vegetables. The recipe is in the "Sharing Our Best" recipe book published by the Fries (Virginia] Women's Ministries and may be mail ordered from Mrs. Betty Boggs, Fries Pentecostal Holiness Church, Fries Virginia. The cost is $6.00 plus $1.50 for postage and handling. With the book you will also receive an additional cook book called "American Pie Celebration," which contains pie recipes from all fifty states.

Squash Supreme by Ardrean Miller

Sliced squash, onions, green pepper, tomatoes
A dash of salt
Shredded cheese
Toasted bread crumbs
1/2 cup melted butter

Layer casserole dish with sliced squash, then onions, pepper and tomatoes. Sprinkle with salt. Sprinkle on cheese. Add toasted bread crumbs. Drizzle over top melted butter. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more. Set aside for a few minutes before serving (or can be made ahead).