Thanks, Jill! I think I'd bake the squash first, if
moisture is a problem.

What joke was Nancy talking about?

``````````````````

On Mon, 29 Nov 2004 07:52:56 -0600, "jmcquown"
> wrote:

> sf wrote:
> > On Sun, 28 Nov 2004 15:41:58 -0600, "jmcquown"
> > > wrote:
> >
> >> Weekend edition. I was interviewed about how to use leftovers from
> >> Thanksgiving.
> >>
> >>
> http://online.wsj.com/article_email/...b62Im4,00.html
> >>
> >> Note: the link is only good for 7 days for non-WSJ subscribers.
> >>
> > Thanks, Jill... how about posting a recipe for that
> > squash and cornbread stuffing casserole with parmesan?
> > Sounds yummy!
> >
> >
> >
> > sf
> > Practice safe eating - always use condiments
>
> I've posted this before but here's the original recipe.
>
> 2 c. sliced yellow (crookneck) squash
> 1 c. grated Parmesan cheese
> 1 c. cornbread stuffing crumbs
> 1 c. milk
> 1 small minced onion
> 1 Tbs. butter
> 2 eggs, lightly beaten
> 1/2 tsp. salt
> 1/4 tsp. pepper
>
> Combine all ingredients. Place in a 1-1/2 quart casserole dish. Bake at
> 350F for 1 hour until set. *If using leftover prepared cornbread dressing,
> reduce the amount of milk as needed. You want the mixture to be moist, not
> mushy.
>
> I usually lightly steam the squash first, too, to get some of the excess
> water out of it prior to baking.
>
> Jill
>


sf
Practice safe eating - always use condiments