| | Jane's Squash Cornbread 3 cups of squash, chopped
2 onions, chopped
1/2 cup of green pepper, chopped
2 eggs
1/2 cup of milk
1 teaspoon of salt
one 12 ounce ctn. of cottage cheese
1 package of Jiffy cornbread mix
1 stick of margarine, melted |
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Parboil the squash just until tender. Drain. Mix all ingredients and pour into greased 9x 13 inch baking dish or pan. If using a metal pan, bake at 375ºF. For a glass dish, bake at 350ºF. for 30 minutes or until brown. For variety, broccoli may be substituted for squash. Use 2 packages of frozen broccoli |
