Squash And Onion Cheese Bread

I know vegetable seedlings are just now being planted in gardens. But the summer months will whiz-by. And before you have time to count all the fleas on your dog, it will be time to harvest crops. Perhaps, one of them will be yellow squash. If so, then I have a wonderful recipe for you to earmark for later use.

This recipe has its roots in Southern-style squash casserole. Slice the loaf, and toast it with extra cheese for a mid-morning or afternoon snack. Or serve it along side of a tossed salad for a lite dinner.

Ingredients:
1/2 (16-ounce) package frozen yellow squash, thawed
1 cup chopped onion
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups biscuit and baking mix
3/4 cup (3 ounces) shredded sharp Cheddar cheese
1/2 teaspoon poultry seasoning
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
2/3 cup milk

Directions:
1. Squeeze excess liquid from squash, using several layers of paper towels; coarsely chop squash.

2. Cook squash and onion in butter in a large skillet over medium-high heat until onion is tender and most of liquid is evaporated; stir in salt. Remove squash mixture from heat, and cool completely.

3. Combine biscuit mix and next 3 ingredients in a large bowl. Combine egg and milk; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in squash mixture. Spoon batter into a well-greased 8-1/2" x 4-1/2" x 3" loaf pan.

4. Bake at 375 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Yield: 1 loaf.

This bread is wonderful sprinkled with extra cheese, broiled, and eaten with breakfast.