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Friday, April 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sam and Ardie Moore
  • 2 cups squash
  • 2 cups sugar
  • 1 stick margarine, melted
  • 4 eggs
  • 2 TBS flour
  • 1 TBS lemon extract
  • 1 TBS coconut extract
Preheat oven to 350 degrees. Slice, cook and drain squash then put into a blender and puree. Add sugar, margarine, eggs, flour and extracts and blend well. Pour into pie shell and bake for 30 to 35 minutes. Freeze and vacuum seal. When ready to eat, remove from freezer and bag and cook for 30 minutes at 350 degrees.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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