Summer Squash Casserole
2 medium-size yellow summer squash (cut in small pieces) do not peel
1 small onion (diced)
2 ribs celery (cut in small pieces)
1 cup diced carrots
(Cook for 6 minutes in salt water or until tender)
In large bowl mix:
1 can Cream of Chicken Soup
1 cup Sour Cream
Blend well. Add cooked vegetables. Stir to blend.
In a 9 x 13 pyrex dish, put 1/2 package Butterball Stuffing/Dressing Mix. Sprinkled over bottom. Spoon squash mixture over dressing. Add remaining dressing.
Pour 1 stick melted oleo over top.
Bake 30 minutes at 350 degrees
1 (6 oz.) can frozen orange juice concentrate thawed
1 cup milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla extract
10 to 12 ice cubes
In a blender, combine orange juice, milk, sugar & vanilla.
Cover and blend until smooth. With blender running add ice
cubes one at a time through the hole in the lid. Blend until
smooth. Serve immediately.
Yield: 4 to 5 servings