---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Dressing (Mine)
 Categories: My favorite, Holiday, Southern, Pot luck, Casserole
      Yield: 1 servings
 
           Yellow squash
           Corn bread
      2 cn Cream of chicken soup
      2 tb Butter/oleo
      1 lg Onion, chopped
      1 lg Bell pepper, chopped
    1/2 c  Celery, chopped
      4    Eggs (see directions)
      1 lb Velveeta (mexican)
           -(see directions)
           Salt & pepper, to taste
 
  I am sorry about the amounts... I haven't measured the
  ingredients, but after the first time you will have a
  better idea of how much to use.
  
  Make a 9" skillet of cornbread.  Let cool.  Take about
  4-8 yellow squash (depending on size, about 2-3 lbs)
  and boil until soft.  While the squash is cooking, put
  the cornbread in a bowl and cut with a butter knife
  (dull bladed dinner knife) until crumbly.  I know
  there are other ways to crumble it, but there really
  is a difference.  Melt butter in skillet, saute
  veggies until soft, let cool.  Mix soup with eggs (I
  use between 3 and 6 eggs depending on how it looks).
  Add cooled veggies, stir well. Stir into cornbread.
  Add squash and "enough" of the water.  Should be the
  consistency of oatmeal. (Lumpy & soupy at the same
  time)  Stir in salt & pepper.  Cut cheese into 1"
  cubes and stir in.  People use between 1/2 and 1 lb
  depending on how well they like cheese. I use the mild
  mexican, but others will prefer the hot.  Pour/slide
  into baking dish allowing at least 1-2" growing room.
  Bake at 350 F until done, lightly brown, and not runny
  (from the eggs).  Allow to settle for 10-15 minutes.
  
  Note: I *hate* squash and I *hate* cornbread
  stuffing... but this is one of my favorite dishes.
  
  Recipe by Joan Mershon
 
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