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Curried Squash Bake-from Marie Carr
2 each medium-sized zucchini, crookneck, and pattypan squash. (about 1 1/2 lbs)
1/2 cup mayonaise 2 tsp. each mustard and Worchestershire sauce 1/2 tsp. each curry powder and dry mustard 1/2 tsp. ground ginger 1/4 c. each wheat germ and grated Parmesan cheese 2 c. (8 oz.) shredded jack cheese
Cut squash into 1/4 in. slices. Place in steamer basket and steam-cook over 1 in. of boiling water for 5 min. or until barely tender. Stir together the mayonaise, prepared mustard, Worchestershire, curry powder, dry mustard and ginger. Place half the squash in the bottom of a greased shallow 2 qt. casserole. Top with half the mayo mixture, half the wheat germ, half the cheeses. Repeat the layers using remaining ingredients. Cover and bake in a 375 oven for 20 min. our until mixture is bubbly and cheese is melted. Makes 6 to 8 servings.
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