Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for several decades. Create the best gumbos, seafood, jambalaya, stews,, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Tuesday, June 26, 2012

Squash Au Gratin

Squash Au Gratin is just one of many favorite garden vegetable meals which are prepared here in the Gaspard kitchen. Also called "yellow neck squash", it is a prolific grower and sometimes you can become overwhelmed with the amounts of squash you are able to harvest from the garden. 

Next time, when you are wondering how to prepare them in a different way, you might want to try out this recipe for size. It's easy to prepare and quite delicious. 

Summer Squash
Ingredients

  • 2 lbs. yellow squash, sliced
  • 1 large onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbs. butter
  • 1 cup bread crumbs
  • 1 cup cheese, grated
  • 1/2 cup milk
  • 1 egg
Squash Au Gratin
Instructions
    1. cook squash and onions until tender then remove from heat
    2. in a different bowl add salt, pepper, butter, bread crumbs, 1/2 cheese, milk and egg
    3. stir together until well blended
    4. pour into casserole dish and sprinkle remaining cheese on top
    5. bake at 350°F. for 20 minutes
    Bon appetite!


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    1 comment:

    1. Well, I did have your address but cant find it. Anyway. I think you need this recipe, don't remember where I got it. But it is really good. I have to order the Lima's from the INTERNET to get the right ones. You know the ones that are about the size of a quarter when cooked.
      Recipe:
      Creole Lima Beans

      1 pound dried extra large Lima beans
      1/2 stick butter
      1 large onion, finely chopped
      1 TBS fresh garlic, minced
      1 fresh tomato
      1 TBS sugar
      1 can Rotel tomatoes
      1 pound sausage of choice, sliced (I use ham hocks, smoked jowl, or smoked sausage.
      Salt and pepper to taste
      2 cups cooked rice

      soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic. Sauté for 10 minutes. Add fresh tomato and sugar. Sauté for 5 minutes. Add Rotel, beans, sausage and enough water to cover beans by one inch. Cook 2 hours or until tender. Add salt and pepper. Serve over rice.

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