1 lb yellow squash, sliced
1/2 lb zucchini, sliced
1 cup ; water
1/2 cup onion, chopped
1/4 cup green pepper, chopped
3 tbsp green onion, chopped
1/4 cup butter or margarine, melted and divided
1 cup herb-seasoned stuffing mix
1 10-3/4 ounce cream of chicken soup, undiluted
1 8 ounce can water chestnuts, drained and chopped
1/2 cup plain low-fat yogurt
1/4 cup pimiento, chopped
1 large carrot, grated
1/2 tsp salt
1/4 tsp pepper
Directions
: Combine first 3 ingredients in a medium saucepan; bring to a
boil. Cover, reduce heat, and simmer 8 minutes or until squash is
just tender. Drain and set aside.
: Saute onion, green pepper, and green onions in 1 tablespoon
butter until tender; set aside.
: Combine stuffing mix and remaining 3 tablespoons butter in a
large bowl; reserve 1/3 cup mixture.
: Combine squash mixture, onion mixture, soup, and remaining
ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking
dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30
minutes or until casserole is thoroughly heated. Yield: 6 to 8
servings.
From Betty J. Casey of Alabama; December, 1990 "Southern Living".
Typos by Jeff Pruett. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC
1995
114906 GMT
Servings: 6 servings
Calico Squash Casserole - Sl 12/90 Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Squash; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced way back into antiquity, in truth as far back into recorded history as the Egyptians, and possibly even further than that. However, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, mint and dill. For the decades that followed, the rich and powerful families of Europe competed to lay on the most extravagent meals, and as a result chefs and their recipes increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery publications are highly popular as a result of increased literacy, more spare time and a general increase in wealth. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Calico Squash Casserole Sl 12_90 recipe.
