Side Pannel
San Antonio Squash
Ingredients List
- 4 c Summer squash; sliced
- -1/4-inch thick
- 2 tb Butter
- 1 tb Corn oil
- 1/3 c Chopped onion
- 1 Clove garlic; minced
- 3 tb Flour
- 1 1/2 c Warm milk
- 1 c Grated sharp Jack cheese
- 1 -(up to)
- 3 Jalapeno peppers; chopped,
- -to taste
Directions
Heat oven to 350 degrees. Butter an 8-inch casserole.
Cook squash in water for 2-3 minutes, just until slightly tender. Drain;
spread in the casserole.
Heat butter and oil in saucepan over medium heat. Saute onion until limp,
about 3 minutes. Add garlic; saute another 2 minutes.
Whisk in flour, stirring constantly over medium-low heat for 2-3 minutes,
until flour turns very pale gold.
Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3
minutes. Remove from heat. Stir in cheese, then jalapenos to taste.
Pour sauce over squash in casserole. Bake uncovered for 20 minutes.
FROM NEWSPAPER ARTICLE
Cook squash in water for 2-3 minutes, just until slightly tender. Drain;
spread in the casserole.
Heat butter and oil in saucepan over medium heat. Saute onion until limp,
about 3 minutes. Add garlic; saute another 2 minutes.
Whisk in flour, stirring constantly over medium-low heat for 2-3 minutes,
until flour turns very pale gold.
Whisk in milk. Stir constantly until sauce bubbles and thickens, about 3
minutes. Remove from heat. Stir in cheese, then jalapenos to taste.
Pour sauce over squash in casserole. Bake uncovered for 20 minutes.
FROM NEWSPAPER ARTICLE
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