Aunt Pearl's Squash Casserole with Running Commentary from Gram

I really love this email from my mother to all her kids and their partners, so I thought I would share it with you.  For those of you who have followed this blog from the start, you may recall that Pearl was named after my great aunt Pearl, a fiesty, tiny cajun lady who loved to cook and wear bright colors and have a good time.  We included one of her okra recipes in Pearl's birth announcement back in March 2004.  Below, Aunt Pearl's words are in bold, and the rest is the commentary from my mom.

Since Robin and Marcia are interested in Aunt Pearl's recipes, I made this squash casserole with many changes this past Friday.  Karen and David Davis seemed to like it, as did I, so I am going to pass it on to you. The original is in Aunt Pearl's handwriting but the paper is stained from use and is yellowing so I will keep a copy too.

BAKED SQUASH: (No amounts are specified - so I wing it).

1. "Peel squash and take seeds out and let it cook in a little water until
very well done stiring all the time so it won't brown or you can boil the
squash with peal on and after they are cool you can peel them and take
seed out". 

I boil the squash in a big deep skillet so that I can later saute the
vegetables in the same pot and not have to clean so many utensils. I
NEVER peel the squash NOR do I take the seeds out.  (That was in the days
when she had a cook and she delegated all such chores to her assistant.)  I
scrap off any blemishes on the surface of the peeling, cut the squash in
pieces, put in salted water, boil until tender (usually turns a deeper
yellow or light green), then drain the squash in a colander. I leave the
squash in the collander until I am ready to mix into the sauteed veggies.

2. "Chop an onion, about 2 stalks of celery, 1/2 bell pepper, and a clove
of garlic." 

Since Dad does not like bell pepper I skip it.  I am more generous with
the onion, celery, garlic. Sometimes I have even put fresh tomatoes in it.
Put all or as little as you want.  I spray the deep skillet or pot with pam, then add canola oil or some fat into the pan, throw in the veggies and cook slowly. I never stand an stir all the time - all of her recipes call for that -- again slave labor economy.

3. "If you are going to use ground meat, fry your chopped seasoning first
then when that is golden brown add your ground meat or your chopped liver
& gizards or you can use  half & half then add that to your onion mixture
and let it fry until you think it is done then add your mashed squash".

I do not add ground meat or any meats but it is an option.

4."Put your squash back into the sauteed veggies, heat up, stir and mash
up the squash in the veggies, then break a raw egg into the pan and stir
constantly for 2 minutes until the egg is mixed in and cooked."

I do follow this and stir the two minutes.  Actually, when Aunt Pearl made
this it was more like a custard as her squash was softer than mine since I
have peeling and seeds in it.  Hers was delicious.

5. "Add a tablesppon of fine bread crumbs season to taste with a lump of
butter or olio a tablespoon or more (to taste) and a dash of Lea & Perrin".

You can add salt, pepper, and more of any of the above that you want
including Hot Sauce.  True Cajun.

6. "Put in a greased cassrole, sprinkle with bread crumbs and dot with
butter and bake until brown"

I bake in a 350 degree oven. The more butter you use, the better.  Of
course Olio will do too.  Bon appetite!!! 

Comments

[Jen (yup, another one)]

How great to have two generations worth of culinary insight and commentary. It's also interesting how it provides a window into the culture of the time of each cook.

[Robyn]

yum. that sounds so good! thanks for sharing that! love your mom's comments!

[Sareesa]

When I was helping a customer find a book, the title of another book caught my eye. It's Eat My Words: Reading Women's Lives Through The Cookbooks They Wrote, by Janet Theophano. Don't have time to read it right now, but it sounds really interesting, and relevant to your post. So, there you go!

[Gayle Adair]

I made this recipe for Easter for my mom she loved it!!!! I am making it again for a family reunion!!! This recipe was fast and easy!!! I recently showed my 16 year old daughter how to make it, she said everyone loved it. I also loved this recipe, I didn't add the ground meat. Thanks for a great recipe!!!!! Keep up the great work!!!!