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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Squash Soufflé Recipe

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This recipe for Squash Soufflé is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lbs. yellow squash
1 medium onion chopped
1/4 c. butter
2 c. shredded cheddar cheese divided
2 c. Ritz crackers
1/4 c. milk
1/4 tsp. salt
1/4 tsp. pepper
3 large eggs.
Directions:
Directions:
Cook squash and onions in boiling water until tender drain and mash. Add butter 1 3/4 c. cheese. 1 3/4 c. crackers, milk, salt, pepper stir in eggs. Spoon mixture into lightly greased 2 qt. casserole Sprinkle with remaining cheese and cracker crumbs
Bake at 350º for 45 minutes
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I use sharp cheddar cheese.

 

 

 

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