Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends by Trisha Yearwood Read Free Book Online Page A

teaspoon salt
    1 large egg
    ½ cup mayonnaise
    ½ cup grated Cheddar cheese (about 2 ounces)
    ¼ teaspoon black pepper
    ½ cup butter crackers, such as Ritz, crushed (about 12 crackers)
    Preheat the oven to 350
°F. Butter a 2-quart casserole dish.
    Place the sliced squash and the onion in a medium saucepan with about a cup of water and ½ teaspoon of the salt. Cover and cook over medium until the squash is tender, about 15 minutes. Drain and cool.
    Put the squash into a bowl and beat with an electric mixer; the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining ½ teaspoon salt, and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs, and bake for 30 minutes.
    The natural moisture content of a squash varies with the variety and with growing conditions. Choose a yellow straight or crookneck summer squash, and drain the cooked squash thoroughly before combining it with the other ingredients.

crockpot macaroni and cheese
    There are a lot of recipes in this book that I cook every week. This is a dish that I would make every day, but I rarely do because I simply can’t be alone with it! I love macaroni and cheese, and this recipe is the bomb. After the time is up, and you open the crockpot lid for the first time to see the cheese and butter just bubbling on the top, you will fall in love. Be prepared to eat the entire dish—and don’t say I didn’t warn you!
    SERVES 12
    8 ounces elbow macaroni, cooked
    1 12-ounce can evaporated milk
    1½ cups whole milk
    2 large eggs, beaten
    ¼ cup (½ stick) butter, melted
    1 teaspoon salt
    Dash of pepper
    2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
    Dash of paprika
    In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes. Turn off the crockpot, stir the mixture, and serve hot.
    If you don’t have a crockpot, grease a 9 × 12 × 2-inch pan with butter, add the mixture, and bake at 350°F for 50 minutes.

vegetable pie
    A friend of mine brought this pie to lunch one day, saying that she had just thrown in some vegetables that she had on hand. That’s the great thing about this dish—you can vary the ingredients based on what you like or what you have in your garden or refrigerator! I recently rediscovered the recipe when we had an overabundance of yellow squash and zucchini, and it quickly became a summer specialty in my family.
    SERVES 12
    1 tablespoon olive oil
    1 garlic clove, minced
    1 cup peeled and chopped sweet onion, such as Vidalia
    1 large zucchini squash, thinly sliced
    1 large yellow squash, thinly sliced
    ½ teaspoon salt
    ½ teaspoon pepper
    1 cup mayonnaise
    1½ cups grated mozzarella cheese (about 6 ounces)
    1½ cups grated Cheddar cheese (about 6 ounces)
    2 large tomatoes, peeled and cut into ¼-inch slices
    2 9-inch deep-dish pie shells, prebaked as directed
    1 8-ounce can water chestnuts, drained
    Preheat the oven to 325°F.
    Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and sauté for 2 minutes; don’t let it brown. Add the onion, zucchini squash, yellow squash, and half of the salt and pepper. Cook until the squash is tender, about 15 minutes. Divide the mixture in half.
    Mix the mayonnaise and cheeses and set aside. Layer the sliced tomatoes in the bottom of the baked pie crusts. Sprinkle the tomatoes with the remaining salt and pepper. Layer the squash mixture on top of the tomatoes, then layer the water chestnuts. Top each pie with half of the mayonnaise and cheese mixture. Bake, uncovered, for 40 minutes. Allow the dish to stand for 15 minutes before cutting into wedges and serving.

asparagus bundles
    I went through my entire childhood thinking I hated asparagus. I remember telling my mom I didn’t like