Recipe - Squash Dressing (Mine)

Yellow Squash
Corn bread
2 cn Cream of Chicken soup
2 tablespoon Butter/oleo
1 lg Onion, chopped
1 lg Bell pepper, chopped
One half cup Celery, chopped
4 Eggs (see directions)
1 pound Velveeta (mexican)
(see directions)
Salt & pepper, to taste

I am sorry about the amounts...I haven't measured the ingredients, but
after the first time you will have a better idea of how much to use.

Make a 9" skillit of cornbread. let cool. Take about 48 yellow squash
(depending on size, about 23 lbs) and boil until soft. While the squash is
cooking, put the cornbread in a bowl and cut with a butter knife (dull
bladed dinner knife) until crumbly. I know there are other ways to crumble
it, but there really is a difference. Melt butter in skillit, saute veggies
until soft, let cool. Mix soup with eggs (I use between 3 and 6 eggs
depending on how it looks). Add cooled veggies, stir well. Stir into
cornbread. Add squash and "enough" of the water. Should be the consistancy
of oatmeal. (lumpy & soupy at the same time) Stir in salt & pepper. Cut
cheese into 1" cubes and stir in. People use between 1/2lb and 1 lb
depending on how well they like cheese. I use the mild mexican, but others
will prefer the hot. Pour/slide into baking dish allowing at least 12"
growing room. Bake at 350f until done, lightly brown, and not runny (from
the eggs). Allow to settle for 1015 minutes.

Note: I *hate* squash and I *hate* cornbread stuffing...but this is one of
my favorite dishes.

Recipe by Joan Mershon

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini