Title: Bess' gourmet squash
 Categories: Vegetable
      Yield: 6 Servings
 
  1 1/2 qt Fresh summer squash
      1 md Onion; chopped fine
      1    Bay leaf
    1/4 ts Parsley
    1/4 ts Thyme
      1 c  Cream sauce to which
      1    -egg yolk has been added
      2    Egg yolks; beaten
           Salt to taste
           Cayenne pepper to taste
      2 tb Swiss cheese
           Cracker crumbs
 
  Pour boiling water over squash, just enough to cover. Add a dash or
  two of salt. Add onion and spices. Cook about 20 minutes. Drain.
  Discard bay leaf. Combine cream sauce, egg yolks, cheese, salt and
  pepper. Add squash. Place in buttered 2-quart casserole dish,
  sprinkle more cheese and crumbs on top. Bake at 350 for 30 minutes or
  until golden brown.
  
  MRS BESS MOSS
  
  CEDAR KEY, FL
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM