Recipe - San Antonio Squash

4 cup Summer squash; cut or sliced up
1/4inch thick
2 tablespoon Butter
1 tablespoon Corn oil
1/3 cup Chopped onion
1 Clove garlic; minced
3 tablespoon Flour
1 One half cup Warm milk
1 cup Grated sharp Jack cheese
1 (up to)
3 Jalapeno peppers; chopped,
to taste

Heat oven to 350 degrees. Butter an 8inch casserole.

Cook squash in water for 23 minutes, just until slightly tender. Drain;
spread in the casserole.

Heat butter and oil in saucepan over medium heat. Saute onion until limp,
about 3 minutes. Add garlic; saute another 2 minutes.

Whisk in flour, stirring constantly over mediumlow heat for 23 minutes,
until flour turns very pale gold.

Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3
minutes. Remove from heat. Stir in cheese, then jalapenos to taste.

Pour sauce over squash in casserole. Bake uncovered for 20 minutes.

FROM NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.