AUNT FANNIE'S SQUASH by Paula Miller, who has no clue who Aunt Fannie is :)
3 lbs. raw squash
1/2 cup chopped onions
2 eggs, beaten
1/2 cup saltine crackers
1/2 tsp. pepper
1 stick butter, divided
1 T. sugar
1 tsp. salt
crushed saltines for the topping
1. Slice the squash and cook in water until tender. Drain and put into a greased casserole dish.
2. Put 1/2 the stick of butter in the hot squash and melt. Stir well.
3. Add all the rest of the ingredients (except for the remaining 1/2 stick of butter and the cracker topping) and stir well.
4. Melt the remaining 1/2 stick of butter and pour it on top of the squash.
5. Top with more crushed saltines.
6. At this point, you may freeze this dish, if you like. When ready to bake, thaw in refrigerator for 24 hours.
7. Bake at 375 degrees for 1 hour.
CABBAGE-CARROT CASSEROLE by Paula Roten
2 lbs. thinly sliced cabbage
2 cups water
2 tsp. Bettter Than Bouillon, chicken flavor (or 2 chicken bouillon cubes)
2 large carrots, grated
salt, pepper to taste
2 T. butter
2 T. plain flour
1/2 cup milk
1/2 cup reserved vegetable liquid
2-4 oz. cheese, sharp cheddar or american
Cook the sliced cabbage and grated carrots in the water and bouillon until tender, about 20-30 minutes, stirring every now and then. Drain well, reserving 1/2 cup of the vegetable liquid. Taste and add salt and pepper, if needed. Place in an 8 x 11-inch dish.
To make the cheese sauce, melt the butter in a pan over medium heat. Add the flour and stir 1 minute. Add the milk and reserved vegetable liquid. Stir until slightly thickened. Add the cheese and stir until melted and thick.
Pour the cheese sauce over the cabbage and carrots. Lightly stir, letting the sauce sink into the vegetables. Sprinkle lightly with paprika. Bake at 350 degrees for 20-30 minutes.