Texas Squash Casserole

2 lbs Yellow Squash,sliced 1 sn Onion, chopped 1 T Margarine 1 can Cr. of Chicken Soup Salt and Pepper to taste

1 c Non-Fat Sour Cream 2 T Pimento, chopped 1/2 c Margarine, melted 1 8oz. pkg herb-seasoned stuffing mix

Preheat oven to 375 degrees. Cook squash and onion until tender
in a small amount of boiling water; drain. Season with salt and
pepper. Stir in 1 tablespoon margarine, soup, sour cream, and pimento.
Combine half cup of margarine and stuffing mix stirring until well
blended. Combine half of the stuffing mix and all the squash mixture.
Spoon into 2-quart casserole dish. Top with remaining stuffing mix.
Bake for 30 minutes.

Texas Fried Corn

3 Tbsp melted butter 2 cups corn kernels, scraped from cobs(about 8 ears)

1 tsp sugar Salt and freshly ground black pepper

Melt the butter in a nonstick pan over medium-high
heat. Add the corn and sprinkle with sugar. Stir
scraping from the bottom as starch browns cooking
cooking for about 10 to 15 minutes over medium heat.
Salt and pepper to taste. Serve hot. Serves 6

Texas Red Potatoes And String Beans

5 cups string beans, snapped with tips and ends removed 4 slices bacon 2 cups coursely chopped onions

16 very small red skin potatoes, scrubbed 8 cups water

Wash the beans and set aside. In aheavy pot, fry the bacon over
low heat for 8 minutes. Add the onions and beans,
and fry on low, stirring and lifting for another 10 minutes,
until beans are bright green. Add the water
and potatoes, and simmer over low heat for 2 hours. Remove
vegetables from liquid with a slotted spoon and serve hot.
Serves 6.

August 1999

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