Recipe - Squash And Corn Souffle

4 small Yellow squash, thinly cut or sliced up
1 cup Yellow corn
One fourth cup Onion, chopped
1 cup Cream
2 lg Eggs, beaten
One half teaspoon Salt
One half cup Sharp cheddar cheese, grated
1 ds Cayenne pepper
1 ds Black pepper

Cook squash and onion in boiling water until tender, but do not overcook.
Drain well. Stir together cream, eggs, salt and pepper. Beat well. Stir in
corn and cheese. Pour into buttered baking dish or souffle dish. Bake in
350 degree oven 30 minutes or until set.

Recipe by: Julie Evans

Posted to MCRecipe Digest V1 #481 by JulieLPTA@aol.com on Feb 11, 1997.