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| San Antonio Squash Recipe |
Category: Vegetables
Rating:
N/A
Servings: 6
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Ingredients
4 cup summer squash; sliced 1/4-inch thick
2 tablespoon butter
1 tablespoon corn oil
1/3 cup chopped onion
1 clove garlic; minced
3 tablespoon flour
1 1/2 cup warm milk
1 cup grated sharp jack cheese (up to)
3 jalapeno peppers; chopped, to taste
Cooking Directions:
Heat oven to 350 degrees. Butter an 8-inch casserole.
Cook squash in water for 2-3 minutes, just until slightly tender. Drain; spread in the casserole.
Heat butter and oil in saucepan over medium heat. Saute onion until limp, about 3 minutes. Add garlic; saute another 2 minutes.
Whisk in flour, stirring constantly over medium-low heat for 2-3 minutes, until flour turns very pale gold.
Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3 minutes. Remove from heat. Stir in cheese, then jalapenos to taste.
Pour sauce over squash in casserole. Bake uncovered for 20 minutes.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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