Tady’s Zuchinni Squash

Tady had a knack of making bad things taste good.  Zuchinni was never my favorite vegatable, but she has unveiled a method I find quite tasty.  I’ve added it as a staple in my house.

True to Tady’s nature, she got it from the book she helped author, “The Bounty on the Brazos”, yet made her modifications to her own style.  Often I would ask, “where did you get this recipe” and she would answer, “it’s in the book…um, under Peyton’s Stuffed Squash…but I don’t use the white squash, and I don’t bother scooping out the inside of the squash, and…” on and on.

For those lucky enough to have the now out of print book, “The Bounty on the Brazos”, the original recipe is on page 474.  But here is Tady’s version, which I’ve added my own style:

3 Zuchinni Squashs, shredded
1/2 to 1 Onion
2 eggs
3/4 cup bread crumbs
Salt and pepper to taste
1 stick butter (or less), melted

Sautee chopped onion in 1/2 stick butter
Mix the egg and bread crumbs together
After the butter has cooled some, add the onion/butter mix
Mix and put in a greased casserole pan
Cover with 1/2 cup bread crumbs
Pour the rest of the melted butter on top
Bake at 350 for about 30 minutes, or until the top browns

Please remember that I am an artistic cook, not a scientific cook, so you are allowed freedom to modify the measurements to your satisfaction.

Bounty on the Brazos

This is my attempt to digitize 4 generations of family recipes based on a cookbook co-written by my mother-in-law, Sarah Bartlett Norton.  This will be a slow process, but welcomed by all that know the Bartlett family.