A Year-Round Guide to Franklin and Nantahala

2 cups yellow squash, cooked and drained 1 cup sugar 2 tablespoons flour 1 cup milk 2 eggs Pinch of salt 1½ teaspoons vanilla Cinnamon 2 pie crusts, unbaked Combine

Madison County Championship Rodeo

2 cups yellow squash, cooked and drained 1 cup sugar 2 tablespoons flour 1 cup milk 2 eggs Pinch of salt 1½ teaspoons vanilla Cinnamon 2 pie crusts, unbaked Combine

Rosemary and Goat Cheese Strata

2 cups yellow squash, cooked and drained 1 cup sugar 2 tablespoons flour 1 cup milk 2 eggs Pinch of salt 1½ teaspoons vanilla Cinnamon 2 pie crusts, unbaked Combine

Squash Pie

2 cups yellow squash, cooked and drained
1 cup sugar
2 tablespoons flour
1 cup milk
2 eggs
Pinch of salt
1½ teaspoons vanilla
Cinnamon
2 pie crusts, unbaked

Combine all ingredients, except crust, in a food processor or blender, and puree until blended. Pour into two unbaked pie shells, and sprinkle with cinnamon. Bake at 350° for 45 to 50 minutes.

The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.

 

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This story was published on Nov 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.