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HOLIDAY DISHES FROM GRANDMA LYN'S KITCHEN

FAVORITE SQUASH CASSEROLE

1 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk 1/4 cup butter

8 large yellow squash, cleaned, boiled, and mashed 1-1/2 cups Ritz cracker crumbs 2 cups (8 ounces) shredded sharp Cheddar cheese

Combine squash, salt, and pepper, stir well.  Spoon half of mixture into lightly-greased 2-quart casserole.  Sprinkle 3/4 cup cracker crumbs, then 1-1/2 cups cheese over squash.  Add rest of squash,    then rest of crumbs.  Pour milk over top and dot with butter.  Bake, uncovered, at 350 degrees for 30 minutes.  Sprinkle rest of cheese    over top; bake 10 minutes more or until cheese melts.  8-10 servings.

BEST SWEET POTATO CASSEROLE

1 cup sugar 1 tablespoon vanilla

3 cups mashed sweet potatoes 1/2 cup margarine, melted

TOPPING:

1/2 cup margarine 1cup brown sugar

1 cup chopped pecans 1/4 cup flour

Mix potatoes, margarine, sugar, and vanilla and put in buttered casserole.  For topping, melt margarine, remove from heat, add other ingredients, mix well.  Put on top of potatoes.  Bake 20 minutes at 350 degrees.

You can use canned or fresh cooked potatoes.  If you like it, you can add 1/2 teaspoon cinnamon to the potato mixture. A good side dish with a crunchy sweet pecan topping.

GRANDMA POLLY'S RAW CRANBERRY SALAD

1 pound ground cranberries 3-ounce package orange Jello 3-ounce package strawberry Jello

Mix these three together.

1-1/2 cups sugar 3 cups boiling water

Pour this combination over above mixture; chill.

2 cups diced apples 2 cups diced celery 1 cup chopped pecans

When above is cold and slightly thickened, add   these.  Chill until set.

MACADAMIA NUT PIE

Two 3-1/2-ounce jars macadamia nuts 1/3 cup flaked coconut 1 unbaked 9-inch pastry shell 4 large eggs, lightly beaten

1 cup light corn syrup 1/2 cup sugar 1-1/2 teaspoons vanilla 1/4 teaspoon salt

Rinse nuts with hot water; drain and pat dry with paper towels. Coarsely chop nuts; set aside.  Press coconut into bottom and up sides of pastry shell; set aside.  Combine eggs and next four ingredients; stir in nuts.  Pour filling into pastry shell.  Bake at 350 degrees for 15 minutes.  Reduce oven to 325 degrees, and bake 35 minutes more or until set.

For a special topping, fold 1-1/2 tablespoons cream of coconut into 1/2 cup whipping cream, whipped, and serve with pie.

AUTUMN GARDEN

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