---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Dressing
 Categories: My favorite, Holiday, Southern, Pot luck, Casserole
      Yield: 1 Batch
 
           Yellow squash
           Corn bread
      2    Cans cream of chicken soup
      2 tb Butter
      1 lg Onion; chopped
      1 lg Bell pepper; chopped
    1/2 c  Celery; chopped
      4    Eggs; see directions
      1 lb Mexican Velveeta;
           - see directions
           Salt & pepper; to taste
 
  I am sorry about the amounts... I haven't measured the ingredients,
  but after the first time you will have a better idea of how much to
  use.
  
  Make a 9" skillet of corn bread. Let cool. Take about 4 to 8 yellow
  squash (2 to 3 lb) and boil until soft. While the squash is
  cooking, put the corn bread in a bowl and cut with a butter knife
  until crumbly. I know there are other ways to crumble it, but there
  really is a difference. Melt butter in skillet, saute vegetables
  until soft, let cool. Mix soup with eggs. I use between 3 and
  6 eggs depending on how it looks. Add cooled vegetables, stir well.
  Stir into corn bread. Add squash and "enough" of the water. Should
  be the consistency of oatmeal. Lumpy & soupy at the same time. Stir
  in salt & pepper. Cut cheese into 1" cubes and stir in. People use
  between 1/2 lb and 1 lb depending on how well they like cheese. I
  use the mild Mexican, but others will prefer the hot. Pour or slide
  into baking dish allowing at least 1 to 2" growing room. Bake at
  350°F until done, lightly brown, and not runny from the eggs.
  Allow to settle for 10 to 15 minutes.
  
  Note:

  I *hate* squash and I *hate* corn bread stuffing... but this is one
  of my favorite dishes.
  
  Recipe by (JM) Joan Mershon <jm22@sce.cornell.edu>
 
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