COOKING WITH THE SNAP: Country Club Squash
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Country Club Squash
From the Kitchen of Lori Ivey
6-8 Tender, yellow squash (I used both yellow and zucchini)
2 Tablespoons butter
1 Chicken bouillon cube (I omitted since I didn’t have any on hand and added a little more onion for flavor)
1 Tablespoon onion, grated (I added one small onion, chopped, not grated and cooked with the squash)
1 Egg, well beaten
1 Cup light sour cream
1/2 Cup bread crumbs
1/2 Cup grated cheddar cheese
Salt and pepper to taste
Slice and cook squash (I also cooked onion with squash, although original recipe doesn’t call for it) until tender, mash.
Add salt, pepper, butter, bouillon cube and onion (for original recipe you add onion now).
Add well beaten egg and sour cream.
Pour into one quart oven-proof casserole dish.
Combine bread crumbs, grated cheese and paprika.
Sprinkle over top of squash and bake at 350 degree F for 30 minutes.
I realized I only had Italian bread crumbs last minute. If you don’t have bread crumbs, toast two slices of sandwich bread until golden brown on each side. Let cool for a few minutes and chop in food processor until they’re the consistency of bread crumbs.