This month I wanted to share a recipe tribute to my grandmother, Bessie Diket of Mississippi. Looking through one of Mama Diket’s heirloom cookbooks with a foreward by Eudora Welty, The Jackson Cookbook (published by the Symphony League of Jackson in 1971), I found a squash casserole recipe beside which my grandmother had written, “Good B.D.”. To me, there is no better validation that this is a fantastic recipe! I hope you enjoy.

~Tally

What You'll Need:

• 3 cups sliced squash
• 1/2 cup water
• 2 tablespoons chopped onion
• 2 eggs
• 1 pkg (3 oz) cream cheese
• 3/4 cup cheddar cheese
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 cup bread crumbs

Step by Step:

1. Cook squash and onion in salted water until tender.

2. Drain, if necessary.

3. Beat eggs, blend with other ingredients and add to squash.

4. Mix well. Pour into buttered casserole dish, cover with bread crumbs.

5. Dot with butter and bake at 350 degrees about 30 minutes.

Serves 8.

Mrs. Judson M. Alred,
Jackson, MS

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