Zoe Hart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 6 to 8 medium squash
• 2 packages Mexican corn bread
• 1 bell pepper
• 1 large onion
• 1 can cream of mushroom
• 1 lb Velveeta® cheese
• 1 small jar pimento

Cook squash until tender; drain. Bake corn bread according to directions. Then crumble in large bowl. Sauté bell pepper and onions until done. Cube Velveeta® cheese. Combine all ingredients; mixing well. Bake in 350 degree oven until bubby and slightly brown.

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