Nancy Parkerson --- Squash Casserole and Virginia Spoon Bread
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Nancy was Libby’s maternal grandmother.. We are sure Nancy would have loved to see Libby grow up and marry a fine young man like Ziqi. The recipes included her in her memory are Yellow Squash Casserole, which Nancy had contributed to a Virginia Cookbook in the early 1970’s, and Virginia Spoon Bread which the her family enjoyed served hot with a good amount of butter.
Ingredients for Squash Casserole:
© 2 pounds yellow squash, sliced into 1/4 inch circles
© 1 yellow onion, sliced into thin rings
© 1 cup milk or half-and-half
© 1 cup Ritz crackers, crushed
© 2 cups cheddar cheese, shredded
© Salt and black pepper, to taste
Directions:
Combine all ingredients in 1.5 to 2 quart baking dish. Bake in oven at 350° for 1 hour. [Note: Family members suggest that the addition of 1 medium jalapeno, diced fine gives this recipe added zing.]
Ingredients for Virginia Spoon Bread:
© 1 cup cornmeal
© 3 cups milk
© 2 tablespoons shortening, or part shortening and part drippings
© 3 eggs, well beaten
© 1 1/2 teaspoon salt
© 3 teaspoons baking powder
Directions:
Preheat oven to 350°. Combine cornmeal, shortening, and 2 cups milk in a pan over medium heat. Bring mixture just to a boil, stirring constantly. Blend beaten eggs, salt, and remaining milk. Add to cornmeal mixture; mix well. Stir in baking powder. Pour into greased 1 1/2 to 2 quart buttered casserole. Bake 25 to 35 minutes.
Historical Note:
Virginia Spoon Bread was a staple served at tables at the time of the Revolutionary War. Spoon Bread is simply a very rich and dense corn bread, so rich that it should be served with a spoon. General Washington loved this dish, and it was apparently served quite often at Mount Vernon (Washington's plantation).
Ingredients for Squash Casserole:
© 2 pounds yellow squash, sliced into 1/4 inch circles
© 1 yellow onion, sliced into thin rings
© 1 cup milk or half-and-half
© 1 cup Ritz crackers, crushed
© 2 cups cheddar cheese, shredded
© Salt and black pepper, to taste
Directions:
Combine all ingredients in 1.5 to 2 quart baking dish. Bake in oven at 350° for 1 hour. [Note: Family members suggest that the addition of 1 medium jalapeno, diced fine gives this recipe added zing.]
Ingredients for Virginia Spoon Bread:
© 1 cup cornmeal
© 3 cups milk
© 2 tablespoons shortening, or part shortening and part drippings
© 3 eggs, well beaten
© 1 1/2 teaspoon salt
© 3 teaspoons baking powder
Directions:
Preheat oven to 350°. Combine cornmeal, shortening, and 2 cups milk in a pan over medium heat. Bring mixture just to a boil, stirring constantly. Blend beaten eggs, salt, and remaining milk. Add to cornmeal mixture; mix well. Stir in baking powder. Pour into greased 1 1/2 to 2 quart buttered casserole. Bake 25 to 35 minutes.
Historical Note:
Virginia Spoon Bread was a staple served at tables at the time of the Revolutionary War. Spoon Bread is simply a very rich and dense corn bread, so rich that it should be served with a spoon. General Washington loved this dish, and it was apparently served quite often at Mount Vernon (Washington's plantation).