Mom’s Recipe Box

Mom’s Recipe Box

Up in my kitchen cabinet, in the very back corner at the top is a little plastic box filled with 3 x 5 index cards. Each card has a hand written recipe written on it by my mother. Mom died in July of 1990 and every so often I get out the box and look through it.

Most of the cards are stained and some of them are so faded I can hardly read them.  Looking through them brings back a flood of memories.

Lots of my memories involving my mother involve food. I can see her in the kitchen with her hands in biscuit dough with flour floating around in the air like pixie dust: her rolling pin and biscuit cutter nearby. Mom loved to eat and loved to cook. We never had canned or frozen biscuits, only homemade. It was the same with pies and cakes: no mixes or frozen pie crusts.

Fresh Veggies

She loved to garden too and every summer our table was loaded with fresh vegetables. One of her favorite vegetables (and mine too) was squash. A few weeks ago I shared with you how she cooked squash. What I had forgotten was that she also made squash casserole. Today while looking through the recipe cards (again) I ran across the recipe and decided to share it with you.

Mom’s Squash Casserole

4 medium yellow squash

1/3 cup butter or margarine

1/3 cup chopped onion

2 hard cooked eggs, chopped

1/2 cup cubed cheddar cheese

1 cup corn chips

Directions

Boil squash until almost done (I guess she means soft)

Melt butter in skillet and add onion and saute until tender.

Add squash and mix well and spoon into 1 quart casserole dish.

Add chopped hard cooked eggs and cubed cheese, sprinkle with corn chips.

Place in 350 degree oven for 10 to 15 minutes or just until cheese is melted. Serve at once.

 

What do you remember your mother cooking or baking? Was there one dish that you remember most?