I can't wait for summer squash to be in season again! This is a new recipe for me, but if there is a topping of Ritz crackers involved, I'm in!! (I will mix them with a little butter since it isn't decadent enough.) SQUASH CASSEROLE (Add A Pinch) 2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup grated cheddar cheese 1 cup milk 2 tablespoons butter (in addition to the two above) ü teaspoon cayenne pepper (optional) ý teaspoon salt ý teaspoon ground black pepper 1 sleeve Ritz crackers, crushed (I will toss with a little melted butter) Preheat oven to 350ú F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9ÃÂ13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not âÂÂjiggleâ when the dish is moved.Allow to sit for about 3 minutes before serving. Serves 12.

This one has the marinade and the recipe for the shrimp. Spicy Buffalo Grilled Shrimp Can be made into kabobs also 3Tbs Hooters wing sauce (hot) 1Tbs Vinegar white 1Tbs Frenchs mustard 1tsp jar type minced Garlic 1 sprig finely chopped fresh parsley 1Tbs wishbone carb options olive oil vinaigrette dressing A sprinkle of lemon pepper (to taste) 1lb fresh peeled and deviened shrimp (nice big ones) 1carton fresh mushrooms cleaned *Optional ingredients if making kabobs Chunks of zucchini, onion, yellow squash, small whole tomatoes (cherry) Or veggies of your choice. Mix the first 7 ingredients in a big zip lock bag. Mix it up well. Add the shrimp and coat well in the bag. Put in fridge for 1/2 hour. Then add mushrooms and other veggies to the bag and mix up well. Put in fridge for additional 15 mins or so. If doing kabobs skewer ingredients out of the bag If grilling only shrimp and mushrooms put in grilling basket or some type of grilling pan. Put on grill and baste occasionally with remaining marinade. Cook until shrimp are pink and done and veggies are tender. About 20-25 minutes depending on size of shrimp. If doing kabobs turn during cooking. Basket cooking stir or shake during cooking. This can be done in a large wok style no stick pan on the stovetop also if grilling is not an option. Just saute and cook till shrimp are done and veggies are tender. Or put the kabobs on a broiler pan in the oven set at 350 turning during cooking till done. Serve over a plate of fresh baby spinach leaves with a sprinkle of blue cheese crumbles. (If desired) Serves about 4 or 2 real hungry Cajuns!

Dariana -- the following recipe that a GW poster named jadite posted years ago would work well in your situation, since it reheats well. Fiery Sweet Potatoes Time: About 2 hours 5 pounds sweet potatoes 1 cup coconut milk 1 tablespoon Thai red curry paste 1/2 cup dark brown sugar 4 tablespoons unsalted butter 1 teaspoon salt. 1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash. 2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days. 3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching. Yield: 10 to 12 servings. Notes: I've made this, the full 5lbs, following the recipe up through step 2. I've frozen it in portions at this stage. If I'm serving it to guests, I'll finish it with the butter and brown sugar because it makes a prettier presentation. If it's just for DH and me, I skip this. It's good enough as is. <-- note from jadite. --------------------------------------------------------------------------------------- The first year I made it for Thanksgiving I got started later than I ought to have, and didn't have time to roast the sweet potatoes, so instead I cubed them and boiled them for about 10-15 minutes. I also had a fair number of various colored carrots so I sliced them crosswise, caramelized them in olive oil, while the sweet potatoes cooked and then added the curry paste to the carrots and later the coconut milk. Then when then sweet potatoes were cooked, put them in a baking pan, pour on the carrot-coconut-curry sauce, and mix the sauce in and lightly mash the potatoes. Then top with butter and brown sugar as the above recipe states and bake for about twenty minutes.

Three C Bread (Carrot, Cherry and Coconut) Moist and Delicious 3 beaten eggs 1/2 C cooking oil 1/2 C milk 2 C flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 2 C shredded carrots 1 1/3 C flaked coconut 1/2 C cut up maraschino cherries 1/2 C raisins (optional) 1/2 C chopped pecans Combine eggs, oil and milk. Sift flour, soda and baking powder, cinnamon, sugar and salt. Add egg mixture and mix until just combined. Bake in 2 greased loaf pans 55 minutes at 350 degrees or until knife inserted into the center comes out clean. OR bake in five tiny loaf pans for Christmas giving. With 5 pans bake approximately 25 minutes or until the knife inserted into the center comes out clean. Chill before use. This is an unusual and very moist nut bread. It is quite colorful with the various ingredients. You may use the maraschino juice instead of part of the milk makes a very festive loaf. Sue