Pam Lemieux
From 762d Radar Squadron wives' club cookbook (1980).
Source and licence
From 762d Radar Squadron wives' club cookbook (1980), printed page 15, digitised by the Internet Archive: https://archive.org/details/762dradarsquadro00unse
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 lb. summer squash
- 1 lb. zucchini squash
- 1 medium onion
Method
- 1 lb.
- summer squash, diced 1 lb.
- zucchini squash, diced 1 medium onion, chopped Pepperidge Farm pan style stuffing mix 2 sticks margarine 1 can cream of chicken soup 1 small container (8 oz.
- ) sour cream 1 carrot, grated Boil squash and onion till soft.
- WTiile vegetables are cooking, melt butter in saucepan.
- Add stuffing to butter;
- mix well.
- (Do not add v/ater.
- ) Add cream of chicken soup, sour cream and grated carrot to stuffing;
- mix well.
- Drain squash and onion.
- In casserole dish layer vegetables and stuffing mixture, starting and ending with stufUng.
- Bake at 350° for 30 minutes.
- Delicious !