Lady Bird Johnsons Shrimp Squash Casserole Recipes

Steps:

• Cut up squash and cook in water until tender with salt and pepper to your taste.
• Clean and peel shrimp.
• Sauté in butter with garlic and onions.
• When done add squash, sour cream and water chestnuts.
• Prepare baking dish with 2/3 bread crumbs and melted butter (mix together well).
• Pour squash mixture into baking dish and top with remaining bread crumbs.
• Bake at 350°F for 45 minutes.

Steps:

• Melt the butter in a small saucepan. Stir in the remaining ingredients and bring to a boil. Serve warm.

Steps:

• Preheat oven to 375°F.
• If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.
• Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste.
• Place mixture in a shallow, buttered 1 1/2-quart baking dish.
• Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture.
• Bake for 20 to 30 minutes or until golden and lightly crusted.
• ENJOY!

Steps:

• Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• Whisk the flour, baking powder, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugar on medium speed for 2-3 minutes, until light and fluffy.
• In a medium bowl, whisk the egg yolks until they are light and lemon-colored, then add them to the butter-sugar mixture and beat until just blended.
• With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until thoroughly incorporated after each addition.
• Add the vanilla, lemon zest, and lemon juice; beat 2 minutes.
• Pour batter into prepared pan, smooth the top; bake for 1 hour, until a cake tester comes out clean.
• Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
• Make the icing-combine the powdered sugar with the butter, lemon zest, lemon juice, and cream in a small bowl; stir vigorously until the mixture is smooth, thick, and pourable.
• Add more cream in needed to obtain the desired consistency.
• Pour the icing over the cooled cake and serve.
• The cake will keep in an airtight container at room temperature for up to 2 days.
• The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.

Steps:

• Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush.
• Remove from heat and add balance of milk and well-beaten eggs.
• Stir in salt, baking powder and melted butter .
• Bake in 2 quart greased casserole for 30 minutes at 350 degrees.