Black Eyed Pea's Baked Squash
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Black Eyed Pea's Baked Squash
  Peas    Squash  
Last updated 6/12/2012 1:09:01 AM. Recipe ID 35780. Report a problem with this recipe.
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      Title: Black eyed pea's baked squash
 Categories: Newspaper
      Yield: 10 Servings
 
      5 lb Yellow squash; med. sized
      2 lg Eggs; beaten
      1 c  Bread crumbs; plus
           Adittional bread crumbs; for
           -topping
    1/4 lb Butter; or margarine
    1/4 c  Sugar
           Salt; to taste
      2 tb Onion; chopped
      1 ds Pepper
 
  Cut tips offsquash & cut into 3 or 4 pieces. Drop squash into a large
  saucepan with enough boiling water to cover. Return to boil, reduce
  heat & cook until tender, drain in colander, mash. Combine with eggs,
  1 cup bread crumbs, butter, sugar, salt, onion & pepper. Turn into 3
  quart casserolethat has been greased or sprayed with nonstick cooking
  spray. Cover with a light layer of bread crumbs. Bake at 350F. for 20
  to 25 minutes or until lightly browned.
  
  Nut. Analysis per serving:
  
  253 calories, 14 grams fat, 54 milligrams cholesterol, 4 grams
  protein, 269 milligrams sodium, 50 percent of calories from fat.
  
  Recipe 




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Recipe ID 35780 (Apr 03, 2005)

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