Thursday, February 21, 2019
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The Tunica Times • P.O. Box 308/986 Magnolia Street, Tunica, MS 38676

Cookin with The Columns: Great for summertime bounty

Last week, Linda Culpepper called me to say that she had tried the recipe I printed a couple of weeks ago for Spinach Stuffed Squash and that it was really good.  In fact, she even sent me the leftovers because I never had tried it (Meg had given me the recipe to put in the paper).   

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She also told me that one of her favorite squash recipes was Squash Dressing so she sent me that recipe so I could share it with all of you.  She says it tastes like chicken and dressing.  So if you like squash, save this recipe because in a couple of weeks everybody’s garden will be overloaded with squash!
3 cups cooked squash
3 cups cornbread
1 stick margarine
1 onion
1 can cream of chicken soup
2 eggs
Sage or poultry seasoning to taste

Cook squash, onion & butter until tender, keeping the liquid.  Add cornbread, soup and poultry seasoning.  Mix well.  Add eggs.  Bake at 350 degrees for 45 minutes-1 hour until brown.

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