Just a few yummy recipes to try with our yummy little summer squash!

YELLOW CROOKNECK SQUASH

SQUASH CASSEROLE: 2 lb. yellow squash, chopped 2 sm. onions, chopped 1 can cream of chicken soup 1 sm. can pimientos 1 (8 oz.) pkg. dairy sour cream Salt and pepper 1 (1 lb.) pkg. herb stuffing mix 1 c. butter, melted Cook the squash and onions until about half done. Drain well. Add the soup, pimientos, sour cream, and salt and pepper to taste. Combine stuffing mix and butter. Line a large baking dish with half of stuffing mixture. Pour squash mixture on top, then cover with the other half of stuffing mixture. Bake in 350 degree oven for 40 minutes. CHEDDAR SQUASH BAKE: 6 c. yellow squash, unpared, thinly sliced 2 egg yolks, slightly beaten 1 c. dairy sour cream 2 tbsp. all purpose flour 2 egg whites, stiffly beaten 1 1/2 c. sharp natural Cheddar cheese, shredded 6 slices crisp-cooked bacon, drained and crumbled 1 tbsp. butter 1/4 c. fine dry bread crumbs Simmer squash until tender; drain; sprinkle with salt. Combine egg yolks, sour cream and flour; fold in egg whites. Place half the squash in a 12 1/2 x 7 1/2 x 2 inch baking dish. Top with half the egg mixture, half the cheese, and all the bacon. Repeat layers of squash, egg mixture and cheese. Melt butter; stir in crumbs; sprinkle over all. Bake at 350 degrees for 20 to 25 minutes. Makes 8 - 10 servings.