Sumer Squash Casserole
Wash and coarsely chop 6 cups of squash (use a mixture of yellow, zucchini and or whatever sumer squash you have available).
Preheat 2 or 3 tablespoons of olive oil in a large frying pan. Add the squash and cook - stirring occasionally, until the squash begins to break down or appear very well done - 15 to 20 minutes. Line a colander with a double layer of paper towels - place the cooked squash in the lined colander, squeezing excess moisture from the squash. Set aside.
In the already used frying pan, saute a large coarsely chopped onion in about 3 or 4 tablespoons butter. Cook onion until transparent and beginnng to brown slightly.
Have ready 1/2 cup sour cream, 1 cup of grated cheddar cheese, a sprinkle of ground black pepper, salt and a dash of garlic powder. Add one small can diced green chilis and a small jar of diced pimento which has been drained. Mix all the ingredients together and put into a 2 qt. casserole dish, top with one cup of crushed cheddar crackers (I used the new Ritz toasted cheddar crackers). Bake for 25-30 minutes at 350.
I'll be back with the cake later tonight or more likely tomorrow. The weather was hot and humid and the flags were flying all over town near Buhlaland.
God Bless Y'all Thank a veteran or the family of a fallen soldier for your freedom - cliche phrase but true - freedom is NOT free.