Cheesy Squash Puff

cup of dairy sour cream
1 pound of yellow straightneck squash, sliced inch thick (4 cups)
1 tablespoon of all-purpose flour
1 beaten egg yolk
1/8 teaspoon of pepper
teaspoon of onion salt
1 egg white
cup of shredded cheddar cheese
1 teaspoon of butter or margarine, melted
2 tablespoons of seasoned fine dry bread crumbs

In a medium saucepan cook yellow straightneck squash, covered, in a small amount of boiling water for about 3 to 5 minutes or till tender. Drain well. Spread evenly into an 8 x 1-inch round baking dish.

Combine onion salt, egg yolk, sour cream, pepper and flour in a bowl. Stir in cheese. In a bowl beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop of squash.

In a small bowl combine bread crumbs and melted butter or margarine; sprinkle over egg mixture. Bake in a 350 degree oven for 20 to 25 minutes or till golden.

Peachy Sweet Potatoes

1 tablespoon of butter or margarine
3 medium sweet potatoes (about 1 pound) or one 18-ounce can of sweet potatoes, drained
3 tablespoons of brown sugar
1 8-ounce can of peach slices, drained (Save liquid if using microwave directions)
1/8 teaspoon of ground ginger Nut toppings Marshmallows

Cook fresh sweet potatoes, covered, in enough boiling water to cover for about 25 to 35 minutes or till tender. Drain and cool slightly. Peel and cut into -inch thick slices. (If using canned sweet potatoes, cut them up). Cut up the canned peaches and set aside. Mix the ground ginger with the brown sugar and set aside.

In a 1-quart casserole dish layer half of the sweet potatoes, half of the canned peaches, half of the brown sugar mixture and half of the butter or margarine. Repeat layers. Bake in 375 degree oven for about 30 to 35 minutes or till potatoes are glazed, spooning liquid over potatoes once or twice.

Sprinkle with the nut toppings and marshmallow. Bake for 5 minutes more.

Microwave Directions: Prick whole fresh potatoes in several places. In a 1-quart casserole dish microwave fresh potatoes and 2 tablespoons of water, covered on 100% power (high) for about 10 to 12 minutes or till tender, turning potatoes twice. Let stand for about 5 minutes. Drain, peel and cut into inch thick slices. (If using canned sweet potatoes, cut them up). In a 1-quart casserole dish layer ingredients as above except for the canned peaches. Cook uncovered, on high for about 3 to 5 minutes or till glazed, spooning liquid over sweet potatoes once. Put canned peaches and liquid in a saucepan cook till heated through for about 5 minutes. Then drain. Put the canned peaches, the nut toppings and the marshmallows on top. Cook, uncovered, on high for about 1 minute more or till marshmallows melt.

Pineapple Sweet Potatoes: Substitute one 8-ounce can of crushed pineapple for the canned peaches.