___________________________________________________ M AMA’S SQUASH DRESSING Helen Ellis ___________________________________________________ 2 c cooked squash 1 c leftover cornbread 1 onion 1/2 c chopped celery 1/2 c shredded cheese 1/2 stick margarine 1 can cream of chicken soup. DIRECTIONS: Cook squash with onion, celery, salt & pepper until tender. Drain and mash, add margarine. Add remaining ingredients. Bake at 350°F for 30-40 minutes. Tastes like chicken & dressing. ___________________________________________________ S QUASH CASSEROLE Dreama McCool Davidson ___________________________________________________ 2 c cooked squash 1 c leftover cornbread 1 onion 1/2 c chopped celery 1/2 c shredded cheese 1/2 stick margarine 1 can cream of chicken soup DIRECTIONS: Mash cooked squash. Add other ingredients and mix well. Pour into greased dish & bake at 375º for 30 mins. ___________________________________________________ R ED EYE GRAVY Shirley Noe ___________________________________________________ 1 to 2 lbs country ham 1/2 c black coffee 1 tbsp brown sugar DIRECTIONS: After frying country ham in a cast iron skillet, remove ham. Deglaze the skillet by adding coffee & brown sugar. Stir until a slow boil. Pour into a bowl. Enjoy over biscuits or ham. ___________________________________________________ R OASTED CHERRY TOMATOES Dee Hall Duke ___________________________________________________ Cherry tomatoes Honey Coarse salt Ground pepper Italian seasoning DIRECTIONS If you have cherry tomatoes that are a little too ripe and soft, this is a great way to use them. Put them on aluminum foil on a cookie sheet, drizzle honey over the tomatoes, and sprinkle coarse salt, pepper, and seasoning. Put under the broiler. Cook until blistered and soft and juicy. A great topper for any meat.
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