WORD for Wednesday..RECIPE

My friend Jean brought a large bag of summer squash the other day, and I
used some of it to make this. My husband isn't fond of squash, but loves this squash casserole.

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AUNT FANNIE'S SQUASH CASSEROLE

This recipe is from a restaurant that used to be in Smyrna, GA, called 'Aunt Fannie's Cabin'. Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death. The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

INGREDIENTS

3# summer squash
1/2 c. onions, chopped
1/2 c. butter, melted
2 eggs, beaten
1/2 c. saltine crumbs, crushed
sugar, to taste
1 tsp. salt
1/2 tsp. black pepper
extra saltine crumbs (I use about 1/2 c.)

Wash squash, cut in half lengthwise, then in 1/4" slices. Combine with chopped onion and cook in water to barely cover, until both are tender. Drain thoroughly, pressing out excess water with back of spoon. Mash squash and onion with potato masher.

Mix with half the butter, the cracker crumbs, eggs, sugar to taste, salt and pepper. Pour into a greased casserole dish.

Pour remaining butter on top and sprinkle with additional cracker crumbs.
Bake at 375 degrees for 45-60 min., or until top is golden brown and bubbly.

Makes 6 servings