Summer Squash Bread - cooking recipe

Ingredients

3 c. small yellow unpeeled squash
2 eggs, beaten
1/2 c. milk
1/2 tsp. salt
6 oz. small curd cottage cheese
6 or 8 oz. box corn meal bread mix
1/2 stick melted margarine

Preparation

Cut squash into chunks and cook until tender in lightly salted water.
Drain well and mince.
Place squash in mixing bowl and add eggs, milk, salt and cottage cheese.
Stir in corn bread mix and spoon mixture into a greased 1 1/2-quart shallow glass baking dish.
Pour margarine over top and bake in preheated 375\u00b0 oven for 30 minutes.
Serves 8.