The Black- Eyed Peas Baked Squash |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas This one was from a newspaper clipping Nanny had saved- Black Eyed Pea is a restuarant in the South. Ingredients:
5 lbs medium yellow squash |
2 eggs, beaten |
5 -6 whole wheat rolls, torn into bits (rumor is the black eye pea uses its whole wheat rolls) |
1/2 cup butter |
1/4 cup sugar |
1 dash salt |
1 dash pepper |
1 small onion, chopped |
Directions:
1. Cut squash and onion in pieces, boil together, then reduce heat until tender.
2. Drain & mash squash some.
3. Combine squash,onion, eggs, bread bits, butter,sugar, salt .
4. Put into a 3 quart dish that has been oiled.
5. Bake at 350 until lightly browned.
6. Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.
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