RECIPES

SQUASH CASSEROLE
6 medium summer squash (about 2 c. mashed or sliced thin)
1 small onion, chopped or sliced thin
1/2 cup sour cream
1 cup Ritz cracker crumbs
1 can cream of chicken soup (or cream of anything soup)
1 1/2 cup grated Cheddar cheese
2 eggs, beaten
Dash of salt and pepper
optional - - pimentos, green pepper, diced left over meat, or pecans

Cook squash until tender. (Can be nuked in the microwave) Drain well, then mash (or leave sliced). Stir in the butter, then add remaining ingredients. Pour into greased casserole dish. Top with Ritz cracker crumbs. Bake at 350 degrees about 40 minutes

CHICKEN NACHO CASSEROLE
5 cups crushed tortilla chips
4 cups cooked, chopped chicken
2-16 oz salsa
1/4 cup fine green onions
1 can of Mexicorn, drained
1/2 cup sour cream
2 BSP flour
1-1/2 cup Monterey Jack

Preheat oven to 350* and spray a 13x9 casserole dish.
Put 3 cups of the chips in a bowl. Mix all but cheese and chips.
Bake 25 minutes. Top with chips, then cheese. Cook 10-12 minutes.

PINAPPLE CREAM PIE DIABETIC
1-1/2 cup cold milk
1 pkg. vanilla sugar free instant pudding
1 pkg. light cream cheese
1 (8 oz.) can sugar free pineapple, drained

Let cream cheese set out overnight at room temperature. Set milk out to bring to room temperature. In medium bowl, gradually add milk to cream cheese. Mix until smooth. Add pudding and mix; beat until smooth. Add pineapple; mix well. Pour into your favorite ready-made 9 inch pie crust. Refrigerate 1 hour before serving. Serve with whipped topping.