Looking for Monica Yost

Way back in the dark ages, when I was preparing to get married, my grandmother threw a bridal shower for me. It was a fancy affair held in the community center of her apartment complex. She invited my aunts and cousins, mother and sisters, coworkers, Sparky’s mother and sisters along with a few of her friends, my friends, my mother’s friends, and of course Sparky’s mother’s friends. It was a well attended event. (At that point in time, my oldest cousin had married and emigrated to Israel, the next oldest had eloped and was living in New Mexico. I became the first granddaughter to afford her the opportunity to “do it up right”.)

The whole point however is that one of the things that all attendees were asked to do was bring a recipe to be placed in a recipe box. Many did. I reorganized my recipes this last year and weeded out some of the weird and undesirable ones. Including my MIL’s Three Bean Salad recipe that no one wants. I am still uncertain if that was a passive-aggressive move but currently I hold a favored position in Sparky’s family. Nevertheless, one recipe made the cut – Summer Squash Casserole from the kitchen of Monica Yost.

I have no idea who she is/was. I’m thinking she was a friend of my MIL, possibly a coworker. I tried to find her on the internet. All of the names that came up are much too young to be this Monica. I queried my MIL but she is having a few memory issues and couldn’t recall anyone with that name. Sparky seems to think the name is familiar. I’d really like to thank her – 38 years after the fact.

We’ve had a bumper crop of summer squash. Sparky has been struggling to keep up. He had been preparing the squash by slicing it into 1/4th inch wheels, quartering them and then cooking them in a little oil in a skillet then pouring a can of stewed tomatoes in and mixing it up. As an alternative he’s been adding a jar of spaghetti sauce. But that gets old fast. So here is the recipe with photos!

Summer Squash Casserole

2 summer squash (~ 2 – 4 pounds)
1 medium onion chopped
1 can cream of chicken
1 cup sour cream
1 cup shredded carrot
pepper to taste
1 8 oz package of stuffing mix (preseasoned)
1/2 c. melted butter

Wash and cut the squash into 1/4″ wheels and quarter the larger slices. Place the squash and onion into a skillet and saute in olive oil until tender and translucent.

In a large bowl combine soup, sour cream, pepper and carrot. Add cooked squash and onion and stir gently to mix. In a separate bowl mix the stuffing with the melted butter. Stir well to coat the the bread chunks. In a 9 x 9 inch glass baking dish place half the stuffing and spread to cover the bottom of the pan.

Spoon the squash mix into the baking pan and sprinkle the other half of the stuffing mix on the top.

Bake at 350 degrees Fahrenheit for 30 – 40 minutes until hot and bubbling.
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Serves 6 – 9 depending on the size of the servings.

The review from Sparky was that it was very tasty (that is high praise at our house) and that I should make it again before the harvest is over. We have one more in the refrigerator and it appears that there are at least 3 more to harvest in the next couple of days…

42 thoughts on “Looking for Monica Yost

  1. page not found

    On Tue, Jul 28, 2020 at 5:47 PM A Different Perspective wrote:

    > murisopsis posted: “Way back in the dark ages, when I was preparing to get > married, my grandmother threw a bridal shower for me. It was a fancy affair > held in the community center of her apartment complex. She invited my aunts > and cousins, mother and sisters, coworkers, Spar” >

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    1. I was writing a new post – went to save and then my internet went out. Ended up having it publish but only for less than 15 seconds before I fixed it… Haven’t made it yet, still have to take the photos!! Should be making it next week will post after that! I’m surprised anyone saw it! Sorry for the confusion!

      Liked by 1 person

  2. Intresting I will have to try. I cut ours in 1/4 inch slices and grill light coated in spices of choice. Or I melt a little butter in the skillet cut in a quarter by half inch chunks. Season with spice of choice. When tender I plate it and sprinkle shredded cheese on it. I did this the other night and my mom who does not really like squash found it good.

    I also received recipes at my shower. Some of them were not to our taste and some I use often.

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    1. Cheese can make lots of things better! My mother liked to make a stir fry zucchini: sliced into strips and cooked in peanut oil with soy sauce and sesame seeds with some sliced water chestnuts… I’d eat the water chestnuts out and leave the zucchini (but I was a kid and a picky eater – but not as picky as my youngest sister)!

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  3. Great title and sweet post. I’ll be right over. ๐Ÿ˜‰
    (I used to work in non-profit up in San Francisco; there was a Carol Yost… ๐Ÿ™‚

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    1. I didn’t think Yost was that common of a name until I was searching for Monica. I’m hoping the squash will slow down a bit or I may be giving it away! I’ve made another pan of this so I’d willingly invite you over for dinner – can you be here at ~6:30 tonight??

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      1. Yeah. You don’t cook the yogurt. Just stir it in at the end. I really love that and I don’t even like zucchini. The little pattypan (?) squash I’m growing this summer are great in that dish.

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        1. Yup. That’s how I use it too. I made some Korma and accidentally grabbed the vanilla instead of the plain. It wasn’t bad! The korma was a little sweet normally so it worked. Now I make sure the plain is in a separate spot!

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            1. Hehe! At least it wasn’t something like strawberry banana! I wish they’d color code across brands – the vanilla is blue, the plain is blue (different brand)…

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        1. I’m wondering if she is even still alive. She was older then and that was 38 years ago… she’s probably in her late 80s if she is still around. It would be grand if she was still alive and saw this post!!

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    1. Enjoy! It was easy and even though I’m not a huge summer squash fan I liked it this way. I suppose you could substitute cream of celery or cream of broccoli soup if you wanted to make it vegetarian. It was easy. I think the hardest part was cutting up the squash and the onion!

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  4. Looks delish, sounds easy. I’ll pass it along to my sister, who returned from a week’s vacation to find nine “forearm-sized” zucchinis in her garden. At my wedding shower, each person was asked to contribute a few words of advice I’d find helpful. The only one I remember came from a frugal aunt whose read “If you chip a bowl or glass, sand it smooth and it will last for a long time.” LOL.

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    1. Oh! I’m glad I didn’t get any advice! The recipes were enough. I got several “breakfast casserole” recipes which were all the same except for the amount of onion and green pepper required… The big zucchinis aren’t much good for anything but removing the seeds and grating for zucchini bread. I ended up with several giant ones several years ago. I shredded and froze it in bread ready batches. I’ve finally used it all up!

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