Here is a good recipe for all those fresh squash that is coming off this time of year.

Squash Casserole

2 medium yellow squash
1 onion chopped
1/2 cup fine bread crumbs or cracker crumbs
1/3 cup shredded cheese
1 egg beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons oleo, devided

Cook squash and onions and place in small amount of salt water until tender. Drain. Add bread crumbs, reserveing 1 tablespoon for top. Add cheese, egg, salt, pepper and 2 tbsp. oleo. Spoon into greased casserold dish Top with remaining bread crumbs. and dot with remaining butter. Bake at 375 degrees for 10 minutes or until golden brown. Makes 4 servings.

YUM! Thanks for sharing!

sounds good.....what kind of cheese do you use?

What is Oleo?
K

I knew somebody was going to ask me that. Oleo is margarine. that is a brand name from my mama's era and we've just always called it that.

I use cheddar.

Boy, do I feel old now. It is the name commonly used for oleomargarine.

The first oleo (margarine) on the market came in a plastic bag and was white creamy stuff that had a color capsule in it. (Yes, a liquid-filled pill.) You squeezed it until the capsule broke and leaked it's orange-colored contents, then massaged the whole bag until it became a uniform butter color, then you cut the bag and squeezed the stuff into a container with a lid and refrigerated it. It would firm up, then you used it just like you use - well, margarine. It was my job as a kid when mom came home from the store. My dad wouldn't eat it. It was real butter for him!

Somebody PLEASE tell me I'm not the only 71-year old who remembers this!

My mom tried it once, my dad and brother said this is horrible (brother was three) and my brother to this day won't touch margerine. My grandparents were farmers, and sold milk to a dairy. Butter was and is always in the 'icebox!' Does that make you feel better Carol's Quilts?

I remember doing the same as Carol. It tasted terrible but was what my parents could afford. Butter was a rare treat.
Margarine now tastes like real butter and I use both.

I also use to call fabric "material" until someone questioned how old I was. lol Now it is fabric.

Daryl

Nope, you are not the only 71 year old that remembers this. Count me in. My siblings and I used to hope we would be the one picked to break the golden egg and mix it into the white stuff that looked like lard. Recently told my grandchildren about this and they were all in agreement that they had never heard of this before.

I am a 73 yr. old that vividly remembers. I use to LOVE to break that little orange tablet and massage the thing into the white margarine. It has always been a pleasant memory......Oh, what our kids have missed out on....:O)

Thanks, everyone, I DO feel better now! And you're all right - it did taste pretty awful, but it's funny - I don't remember mom's food tasting awful, it was always good. I don't get that part!

I used to be a "material" girl, too - "fabric " was kind of high 'falutin. Guess we've all come a long way!

Your are not the only one. I've told my children about that since they were small. I use to 'help' my grandmother mix this when she would get it. I loved to watch it turn yellow. Oh, those were the days. LOL I am 72.

I remember too - your not the only one. I'm 80 and remember having to squeeze that stuff when I was married like you really have time eh?

LOL ... knew someone would ask that too ! I'm old enough to remember Oleo ... many of my grandmas & my mom's recipes refer to using oleo (they used real butter too) My girls asked the same thing not long ago, when we made some family recipes ... I also heard "Eww, who puts Buttermilk in a recipe, Gross!" and "What's Carnation milk? / What is Milnot?" :roll:

I also use to call fabric "material" until someone questioned how old I was. lol Now it is fabric.


LOL..I did the same thing. I am 63 yrs old and from the time I was old enough to sew, it has always been called material! I now refer to it as fabric

Ha ha! I forgot all about calling it material. Don't know when I switched to using "fabric." Don't remember mixing the color into margarine, but my mom told me about doing it, so I knew what "Oleo" meant. Good times! :thumbup:

Well I'm 63 years old and I remember my folks buying oleo. They would buy it in Wisconsin as it wasn't sold in Minnesota at that time Minnesota was a diary State only real butter was sold.

thanks-I will try this soon

Sounds yummy!!! DH picked the first yellow squash today so that means they're starting to come off. I'm not suppose to have cheese but that's not too awful much. Thanks...sounds like a winner!!! :thumbup: :thumbup:

I still say material. When I'm writing on this board, I'll start to say material and then change it to fabric. When I'm talking to my mom, I think all she knows is "material". This brings back sweet memories and tells my age, too. :lol: :lol:

My MIL called whole milk "sweet milk" and a lot of the old cookbooks from the south use that term. I had never heard that until I married. My grandfather raised pigs and every fall he butchered a pig and we always got a 5 gal tin of lard and that's all I knew to cook with until I was in high school when mom finally broke down and bought some crisco because the lard had become too rancid. Memories!!!!


LOL ... knew someone would ask that too ! I'm old enough to remember Oleo ... many of my grandmas & my mom's recipes refer to using oleo (they used real butter too) My girls asked the same thing not long ago, when we made some family recipes ... I also heard "Eww, who puts Buttermilk in a recipe, Gross!" and "What's Carnation milk? / What is Milnot?" :roll:[/quote]

I'm 69 but I do remember it too. I thought it was fun to squeeze !

Im only 65 & I remember kneeding the bag to get the color all through the bag. We were poor also . Its still material to me.LOL
Roma

I remember "oleo" but I don't remember the one in the plastic bag and the capsule. I'll be 71 this summer.

I'm so glad there are so many of us "oleo/material" gals here, and yes, I remember the sweet milk, too, as opposed to skim milk, buttermilk, sour milk and cream. There was no 1%, 2%, Silk or Soy. (There were soy milk formulas for babies who were allergic to cow's milk.) I have an old Betty Crocker cookbook that calls for sour milk in lots of chocolate cake recipes. I seldom "made" sour milk with vinegar - milk would get sour faster in those days, I think. It really didn't take too long, either. It always gave me a good excuse to make good chocolate cake.

Remember the milk man and the milk box by your front door? Ours also delivered eggs, butter, cottage cheese, sour cream, etc. - anything dairy. If I needed something more than the regular milk order, I would leave him a note telling him what to deliver the next time - I had to plan ahead and be organized!

Boy, we've really gotten away from "Squash Casserole", haven't we?

Yes, we have. But all of those flashbacks are contagious. I had a milkman until last month. I'm already missing that. We have been running out of milk because I forget to check the refrigerator before I go grocery shopping.

When I was a child, our milkman delivered our milk just about the time we were gathering in the kitchen for breakfast. Sometimes we had to wait for his arrival to have milk with our breakfast. Another flashback: my mom would skim the cream off the top of the fresh milk to float on the top of our cup of coffee. (No homogenized milk in those days. We got it still warm from the cow.)

And as for that awesome-looking casserole recipe, I plan on trying it as soon as I can get fresh squash.

Sounds good. Is it a family recipe?

Speaking of skimming the cream off the top of milk, do you recall when the milk was delivered in bottles with a bulb like top and the cream would freeze? We enjoyed eating that like ice cream!

We brought ours in the house as soon after delivery as possible so it didn't have a chance to freeze. Besides, daddy had to have it for his coffee!

Back to this casserole - mine is similar, but it eliminates the egg and doesn't call for bread crumbs, it calls for herb-seasoned stuffing croutons - half in the casserole, and the other half drizzled with melted butter and strewn on top before baking. It gets all crispy and it really flavors the dish well. It's delicious.

this sounds delicious! I believe it will become my new favorite thing to bring to cook outs! I expect I will receive many requests for this recipe....

thanks for the recipe