5 lb yellow squash
3 tsp ener-g egg replacer
1/2 tbsp onion, chopped
1/2 cup green pepper, diced
1 cup light whole wheat roll, crumb
1 dash of pepper
1/3 cup brown sugar
1 salt, as desired
Directions
Directions: Cut off tips of squash, cut each squash into 3-4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to a boil, reduce heat and cook until tender. Mash, reserving
liquid. Combine squash and liquid with egg replacer, bread crumbs,
sugar, salt, onion and pepper. Turn into a 3 quart casserole that
has been lightly greased or sprayed with non-stick vegetable spray.
Cover with a light layer of crumbs. Bake at 350 degrees until lightly
browned. Makes 10 servings. Files of Alice in Houston, update old
Family Recipe 5/11/93
Servings: 10 servings
Baked Squash Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Squash; Vegetable
The History of Recipes
It is possible to follow the history of written recipes way back into the distant past, in fact as far back as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these early cook books were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Closer to modern times, we have a couple of interesting cookery books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian curry that we all know today, but instead descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that period. During the succeeding few hundred years, the upper-class families of Wesstern Europe tried to serve up the most exotic meals, and because of this cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and recording recipes common in their social group. By the arrival of the 1900s, cooking books are increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Baked Squash Casserole recipe.
