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Title: Black Eyed Pea's Baked Squash Categories: Newspaper Yield: 10 Servings 5 lb Yellow squash; med. sized 2 lg Eggs; beaten 1 c Bread crumbs; plus Adittional bread crumbs; for -topping 1/4 lb Butter; or margarine 1/4 c Sugar Salt; to taste 2 tb Onion; chopped 1 ds Pepper Cut tips offsquash & cut into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat & cook until tender, drain in colander, mash. Combine with eggs, 1 cup bread crumbs, butter, sugar, salt, onion & pepper. Turn into 3 quart casserolethat has been greased or sprayed with nonstick cooking spray. Cover with a light layer of bread crumbs. Bake at 350F. for 20 to 25 minutes or until lightly browned. Nut. Analysis per serving: 253 calories, 14 grams fat, 54 milligrams cholesterol, 4 grams protein, 269 milligrams sodium, 50 percent of calories from fat. Recipe by: Black Eyed Pea's Restraunt Posted to MC-Recipe Digest V1 #1004 by "Christopher E. Eaves" |