Hello Friends!

Greetings from a very hot, sticky Virginia this evening! The weather here is ghastly humid, but such is July...Ya'll know that within six months, we will all be complaining about cold weather and compareing our "snow" accumulations to each other. But...humm, it's summertime now. I cant claim this "Yellow Squash" recipe as one of my own, but it rather came to me by a friend and is quite different and delicious and wonderful food. You just fix this little dish up and serve it with a lot of fresh butter and fresh sliced homegrown tomatoes and all will be right with the world. Promise ya'll that. Summer Squash Bread

3 Cups Yellow Squash, unpeeled
2 Eggs, beaten
1/2Cup Milk
1/2teaspooon salt
6 oz. small curd cottage cheese
6-8 oz. box corn bread mix
1/2 stick butter, melted Cut squash into chunks and cook until tender in a small amount of lightly salted water; drain well and mince. Place squash in a mixing bowl and add eggs, milk, salt and cottage cheese. Stir in corn bread mix and spoon mixture into a greased 1 1/2 quart shallow glass baking dish. Pour butter over top and bake in a preheated 375* oven for 30 minutes. Will serve about 6 folks.

Grated Cheddar cheese or Parmesan cheese can be sprinkled on top during the last 5 minutes of bakeing.

This is FABULOUS food! It really does go well with fresh summer tomatoes, and if you have a pot of beans and, even better yet, some home cooked collard greens! The typcial menu would be the squash bread, beans, collards, then drizzle a little vinegar over it all, and that is about as "Southern" as "Southern" gets in these parts. Enjoy, and if you have a slice of watermelon to finish the meal off...then..you have arrived! :-)

Oh well...I rambled on a bit too much. Hope all who try this recipe enjoys it, it really is delicious.

Peace To All On TKL,
David In Virginia