Southern Style Squash Casserole

2 pounds squash
2 eggs
1/2 medium onion, chopped
6 tablespoons margarine or butter
1/2 cup milk
3 tablespoons brown sugar
1 teaspoon sale
1 1/2 cups shredded cheddar cheese
Ritz crackers 10 per layer
Butter or margarine

Cook squash in small amount of water until tender. Drain well and mash.

In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.
Bon Appetite !

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New South String Beans

1 cup pecans, coarsely chopped

3/4 cup of olive oil
1/4 cup of white wine vinegar
1 tablespoon fresh, chopped rosemary
2 to 3 cloves of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 1/2 pounds of fresh string beans
1 small purple onion, thinly sliced
1 ( 4 - ounce ) package tomato - basil feta cheese
 
Preheat oven to 350 F. Places pecans in single layer on a cookie sheet and toast for 5 to 8 minutes. Set aside .


Combine oil, vinegar, rosemary, garlic, salt, and pepper in a large bowl. Set aside.

Cut or snap green beans into thirds and cook in boiling water until crisp - tender, about 20 minutes. Drain and rinse in cold water to stop the cooking process. Spread on paper towels to absorb excess water.

Add beans, pecans, onion, and cheese to the large bowl and toss with vinaigrette.

Cover and Chill . Yield: 8 servings

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