"I watched my grandmother make this recipe. I was 16 when I asked her to measure the ingredients so I could make it. I've always enjoyed it and I hope you do too."

Mrs. Talmadge Cofer - Nicholson, Ga.

Ingredients:

2 cups cooked, drained and mashed squash

2 cups crumbled cornbread

1, 10.5 oz. can cream of chicken soup

½ cup margarine, melted

1 small onion, chopped

Sage to taste

Salt and pepper to taste

3 large eggs, lightly beaten

Instructions:

Combine squash, cornbread, soup, margarine and onions.

Add sage, salt and pepper. Taste and add more if needed.

Stir in eggs.

Pour into lightly greased 2 quart baking dish.

Bake at 350 degrees for 40-45 minutes, or until golden and firm.

Makes 8 servings.