Squash Dressing

Suzonnie Jolly

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 Mexican cornbread mix
  • 1 cup egg substitute
  • 1 cup skim milk
  • 1 can reduced fat cream of chicken soup
  • 4 yellow squash or zucchini
  • 1 large onion
  • 2 cans reduced sodium-fat chicken broth

Prepare the cornbread mix using egg substitute and skim milk. Pour into a skillet prepared using nonstick spray. Bake according to the time given on the package. Let cool.

Chop onion and squash. In a medium saucepan cook the chopped vegetables with the chicken broth. Vegetable need to be cooked to “mush”. Crumble the cook cornbread. Add cooked vegetables, 1/2 cup egg substitute, and the remaining cans of soup.

Bake at 350 degrees for 1 hour and 30 minutes or until testing toothpick comes out clean in the center.

8 servings, 1/2 meat, 1 1/2 bread, 1/2 vegetable, 1/8 milk.



IN HONOR OF
 ROSE AND JESSIE FEAZEL

GIVEN BY
ROXIE ROAN AND DAVID ROAN FAMILY





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