Squash Souffle Simple to Make and a Great Addition to Sunday Dinner
Yellow Squash and a Great Recipe
We who were privileged to be reared in the country where almost everyone grew home gardens knew early on how great fresh vegetables tasted. The early peas were the first to make an appearance. We enjoyed them around Sunday dinners along with the special chicken and dumplings mama made from a big old hen daddy killed and plucked on Saturday afternoon. We always the best sweet tea with a slice of lemon to wash it all down. Later, the abundance from those family gardens soon found their way to those bountiful dinners only mama could make. Green beans, so many varieties which were seasoned with salty pork, ripe red tomatoes, okra, and creamed corn. Dessert was always Chocolate cake with a thick coating of icing or a "nanner puddin" with the me-reign lightly browned and tendered with the loving hand of Mother..
The country folks had a saying , "Eat all you can, and can all you can't." The kitchens were hot in those days with the pressure cooker in high gear and many of those fresh vegetables found their way to the cellar on shelves. What country boy and girl hasn't sat and helped to break and string those green beans. It was family fun nevertheless a work project that held benefits we would all enjoy later. During the winter those shelves looked like a miniature grocery store but in Mason or Ball jars. Squash, green beans, and one of my favorites home made vegetable soup made with big juicy red tomatoes, corn, okra, onions and other fresh garden vegetables. Nothing finer than a bowl of home made soup with some corn bread on a cold winter evening with about a foot of snow on the ground and the chilly winds blowing through tall pines and bare hardwood trees across the ridge tops.
A favorite dish my wife makes is squash souffle. We had some for dinner yesterday and it was so tasty. To use a phrase from one of my Tennessee friends, "it was musty! Musty have a second portion " I commented to my wife how great the casserole tasted and was corrected immediately, "Honey,she said, "it is not a casserole but a souffle. Being ignorant in such matters she quickly told me a souffle will have eggs, whereas, a casserole will not." at any rate I decided to share this recipe just in case you haven't learned of squash souffle by listening to Emerald or some other well know culinary specialist. I hope you will find it interesting and if you have access to fresh vegetables make this dish for your families. They will love your for it and I'm betting it will be a hit at your dinner table.
- 2 pounds sliced yellow summer squash
- 1 medium onion, chopped
- 1 teaspoon salt
- 1 cup milk
- 2 eggs, lightly beaten
- 3 tablespoons melted butter
- 3 tablespoons flour
- 8 ounces cheddar cheese, grated
- seasoned salt and pepper, to taste
- buttered bread crumbs
Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Preheat oven to 350°. Bake in a buttered 1 1/2-quart casserole for about 30 minutes. Top with buttered bread crumbs and bake for about 10 minutes longer.