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Thread: SQUASH CASSEROLE

  1. #26
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    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?

  2. #27
    Super Member GailG's Avatar
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    Quote Originally Posted by Carol's Quilts
    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.

  3. #28
    Member Flour Sack Mama's Avatar
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    Sounds good. Is it a family recipe?

  4. #29
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    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!

  5. #30
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    Quote Originally Posted by PensyDutch
    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!

  6. #31
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    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.

  7. #32
    SEW
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    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....

  8. #33
    Google Goddess craftybear's Avatar
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    thanks for the recipe

    Quote Originally Posted by #1piecemaker
    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.

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