Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Monday, May 25, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Squash Casserole
Contributed by: Mildred Marshall
  • 2 lbs yellow squash, sliced
  • 1â�„2 cup chopped onion
  • 3â�„4 cup water
  • 3â�„4 cup shredded cheddar cheese
  • 1â�„2 cup chopped pecans
  • 1â�„2 cup mayonnaise or salad dressing
  • 1â�„4 cup finely chopped green pepper
  • 1 egg, slightly beaten
  • 2 tsp. sugar
  • 1â�„4 tsp. salt
  • 1â�„4 tsp. pepper
  • 1â�„2 cup buttery cracker crumbs
  • 1 TBS butter, melted
Combine squash, onion and water in saucepan, bring to a boil; reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, mayonnaise, green pepper, egg, sugar, salt and pepper. Stir well. Spoon into a lightly greased 2 qt. casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350 degrees for 35-45 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
The Eye Site - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website