Squash Casserole

2 lbs. yellow squash
1 cup grated carrots
1/2 cup diced onion
1 (14-1/2 oz.) can chicken broth
1 (10-3/4 oz.) can cream of mushroom soup
2 Tbls. mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup crushed cornflakes cereal

Preheat oven to 350 D.

Cut squash into 1/2 inch rounds.

Cook squash, carrots and onion in a large skillet until tender with the chicken broth. Drain well. You can save the broth for another use. Stir in the soup, mayonnaise, salt and pepper into the squash mixture. Spoon mixture into a lightly greased 11x7 baking dish. Sprinkle with crushed cornflakes.

Bake at 350 D for 25-35 minutes, until golden & bubbly.

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Pumpkin Applesauce Muffins       

2/3 cup solid vegetable shortening
2-2/3 cups sugar
4 eggs
1 cup applesauce
2/3 cup apple-juice
1 cup canned pumpkin
3-1/2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsps. salt
1 tsp. cinnamon
1/2 tsp. mace or ginger
1 cup chopped walnuts
1/2 tsp. nutmeg
   
Preheat oven to 350D. Grease cups of muffin tin or line with baking cups.

Cream together shortening and sugar. Add eggs one at a time, stirring well. Then, stir in applesauce and pumpkin until well mixed. Add apple juice, flour, baking soda and baking powder, do not over-mix. Add all the spices, stir in walnuts.


Fill muffin cups little over 2/3 full. Bake 20-25 minutes or until toothpick comes out clean. Yield 24.

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Tomato, Spinach, and Feta Strata

4 cups whole grain bread cubes
1 pound fresh asparagus, trimmed & cut into 1-inch pieces
1 cup chopped onion
2 cups fresh baby spinach
6 eggs
1 cup milk
1/8 tsp. sea salt, salt or kosher salt
3 Roma tomatoes, thinly sliced
1/2 cup feta cheese (2ozs.)
1/4 cup snipped fresh basil or parsley

Preheat oven to 325D.

Coat a 2 quart rectangular baking dish with cooking spray. Arrange half of the bread cubes in the prepared baking dish.

In a covered, medium saucepan cook asparagus and onion in a small amount of boiling water for 2-3 minutes or just until tender. Stir in spinach, then immediately drain well.

Spoon half of the asparagus mixture over bread, top with remaining bread cubes and remaining asparagus mixture.

In a large bowl, whisk together eggs, milk, salt and pepper. Pour evenly over bread mixture in baking dish. With the back of a large spoon, lightly press down layers in the baking dish.

Arrange tomato slices on top, then put on the feta cheese and basil. Cover with foil.

Very important: Refrigerate 4 -24 hours.

Bake at 325 D. for 30 minutes, covered. Then uncover and bake 40 minutes more. There will be some liquid left in the center that will absorb. Let stand 10 minutes.

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Psalm 65  Thou waterest the ridges thereof abundantly; thou settlest the furrows thereof; thou makest it soft with showers; thou blessest the springing thereof.

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