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    Yellow Squash Puffs

    Recipe Link:

    List of Ingredients

    3/4 pound yellow squash -- sliced
    1 egg -- beaten
    1/3 cup all-purpose flour
    1/3 cup cornmeal
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 medium onion -- grated
    Vegetable oil


    Cook squash, covered, in boiling water 10 to 15 minutes or until tender. Drain; mash enough squash to measure 1 cup; reserve any remaining squash for use in other recipes. Combine 1 cup mashed squash and egg; stir well. Combine flour, cornmeal, baking powder, and salt; stir well. Add squash mixture and onion; stir until blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Yield: about 2 dozen (6 servings).




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