The first recipe is a Squash Casserole recipe developed by my mother. It began with a simple squash casserole recipe and over a period of trial and errors she has perfected it into a "perfect" squash casserole. In the recipe she gave me there was only a list of ingredients which did not include the exact amount of each one to be added. When I pinned her down she came up with an approximate amount for each ingredient which you are welcome to alter according to your taste or dietary restrictions.

Mother's Squash Casserole

2 or 3 Zuchinni Squash (medium size) 8 large Yellow or Crookneck Squash 2 large Onions 2 lbs Sharp Cheddar Cheese (grated) l large Carton Sour Cream 3 or 4 TBSP Mayonnaise 2 plastic sleeves of saltines l large box Ritz Crackers 1 can Cream of Celery Soup 1 can Cream of Chicken Soup 1 small can Evaporated Milk Salt & Pepper to taste

Wash and slice zuchinni and yellow squash. Boil squash until only partially cooked and drained. Mix the rest ingredients with the squash and place in baking dish. Bake at 350 degrees about 45 min to an hour or until set in the middle.

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This next recipe is treasured by my whole family and we could not celebrate Thanksgiving or Christmas without it. This recipe is also one that I "inherited" from my mother. I shared this recipe with a friend who did not like sweet potatoes at all but found that he enjoyed this recipe very much. It is very good.

SWEET POTATO CASSEROLE

2 Cups Mashed Sweet Potatoes 1 Cup Sugar 2 Eggs 1/3 Cup Milk 1 TSP Vanilla 1/2 Cup Melted Margarine

Prehead Oven to 350 Degrees Beat eggs very well. Fold into other ingredients. Mix thoroughly. Pour into greased baking dish and cover with topping below.

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TOPPING

1 Cup Brown Sugar 1/3 Cup Flour 1/3 Cup Melted Butter 1 Cup Chopped Pecans

Mix ingredients, spread over pudding and bake 30 minutes in a preheaded oven to 350 degrees.

Since my father was an avid and Master gardener, my whole family came to love and appreciate the hard work that went into gardening. The highlight of our spring was waiting for that first tomato to make a tomato sandwich or just bite directly into it in the garden and taste the wonderful flavor of his garden's "specialty". Because of his talent and art of growing fine vegetables, salads became a mainstay of every meal and following is a salad dressing my mother "put together" which was equally as delicious as the tomatoes......well almost anyway.

MOTHER'S SALAD DRESSING

1 1/2 Cup Mayonaise 1/2 Cup Ketchup 1 Teaspoon Mustard 1/2 Teaspoon Chili Powder 1/2 Teaspoon Garlic Powder Salt and Pepper to taste 1 small onion (chopped) 1 small bell pepper (chopped) lemon juice to taste

Combine all ingredients in blender and mix until pulverized. Serve over fresh salad. Refrigerate left overs for future use.