Posted by Amy:
Today I’m sharing the recipes for my two contributions to the Thanksgiving feast I’m attending. Both of these come from my grandmother, Mama Kay’s, kitchen. I will add pictures when I actually make these things Wednesday/Thursday.
Grease or Pam-spray your Pyrex dish.
Grate 6-8 yellow squashes.
Chop fine a large onion
Mince 2-3 garlic cloves
Grate about a cup of Cheddar cheese
Bread crumbs or cracker crumbs (saltines are best)
Italian spice mix
Grated Parmesan cheese
1. In 1/2 stick butter, saute onions until clear and softened.
2. Add minced garlic. Saute 30 seconds more.
3. Add grated squash. Sprinkle with salt, pepper, and Italian spice. Stir. Cover with lid to steam all.
4. When almost cooked, drain the squash-onion mix.
5. “Temper” beaten eggs by adding just a bit of hot squash mix.
6. Then stir in all egg and Cheddar cheese.
7. Pour into baking dish. Sprinkle with bread crumbs and plenty of Parmesan.
Bake at 350 for 30-40 minutes, until set and browned on top.
Mandarin Orange Salad
Tia (aunt for those of you who don’t speak “tia”) Nancy says she typically triples it—depends how large amount you need.
1 small lemon Jello
1 6 oz frozen orange juice, NOT diluted
l can mandarin oranges, drained
10 minced maraschino cherries
1 T. maraschino cherry juice
Dissolve Jello in a “scant” one cup of boiling water. Mix in all other ingredients and pour into pan to set. You’ll want to make this the day before and at least refrigerate it over night. Mama Kay used to pour the mix into cute individual molds, which makes for an excellent presentation, however this 25-year-old is moldless.