COUNTRY COOKS
THIS MONTH :
Squash
Squash Cookies 1/2 cup butter, softened
1/2 tsp. salt
3/4 cup white sugar
1/2 tsp. ground nutmeg
3/4 cup packed brown sugar
1/4 tsp. ground ginger
2 eggs
1 cup raisins
1-1/2 cups mashed, cooked butternut squash
1-1/2 cups chopped pecans
2-1/2 cups all-purpose flour
1/4 tsp. ground allspice
1 tsp. baking soda
2-1/2 tsp. baking powder
2 tsp. ground cinnamon Preheat the oven to 375 degrees. In a large bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Mix flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets 2 inches apart. Bake for 10–12 minutes (until edges are golden). NANCY DENK, RIVERTON, WYO.
Summer Squash Cornbread
Cheese-Summer Squash Casserole
3 cups yellow squash, unpeeled
Cut squash into chunks and cook in
3 cups summer squash (any type), chopped
2 eggs, beaten
smallest amount of lightly salted water
2 Tbsp. butter or margarine, melted
until tender. Drain and mince. Add
1/2 cup milk
eggs, milk, salt, and cottage cheese.
1 cup cracked crumbs
1/2 tsp. salt
Stir in cornbread mix and spoon into
2 Tbsp. onion, chopped fine
3/4 cup cottage cheese (small curd if you have it)
greased 1-1/2-quart, shallow baking
1 cup cheese, shredded
1 pkg. Jiffy brand cornbread mix (6–8 oz.)
in preheated 375-degree oven for 30
1/2 stick butter or margarine, melted
dish. Pour melted butter over top. Bake minutes. (You can also put cheddar or Parmesan cheese on the top in the last 5 minutes. We like ours without.)
2 eggs, beaten Combine all ingredients and mix well. Put in a greased baking dish, cover, and bake at 350
This recipe is very adaptable. I’ve added a drained can of green chilies when serving it Tex-Mex style. Or some chopped black olives are also good if that’s your
degrees for 1 hour.
preference. Green onions are tasty too.
Serves: 4
KATE HEYING, GILLETTE, WYO.
MARY LOU WICKSTROM, KINNEAR, WYO.
FOR SEPTEMBER, SEND US YOUR FAVORITE RECIPES WITH
CORN Send by August 5 to Country Cooks: wren@wyomingrea.org OR 2710 Thomes Ave., Cheyenne, WY 82001 Please include your name, hometown, and a phone number (in case we have questions).
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WREN MAGAZINE
JULY 2016