Pat Lockhart

SQUASH CROQUETTES

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SQUASH CROQUETTES from BRITLING’S EVELYN LOCKHART

 4 cup cooked well-drained squash                2 cup bread crumbs

1 cup cornbread crumbs                                     2 eggs, well beaten

1 large onion, chopped fine                                1 stick butter

Salt and pepper to taste.

 Sauté onion in butter.  Mix all ingredients and let set in refrigerator overnight.  Form into egg shaped balls and roll in more breadcrumbs.  Cook in hot oil 350 degrees.  They may be frozen.  Place on cookie sheet and freeze.  When frozen place in plastic bags.  To serve– heat in oven.

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