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 BEPSQUSH.TXT

             BLACK EYED PEA'S BAKED SQUASH CASSEROLE

  5 lb medium yellow squash          2 eggs, beaten
  1 cup bread crumbs                 1 stick butter
  1/4 cup sugar                      2 tsp salt
  2 Tbs chopped onion                dash of pepper
  bread crumbs for topping
 Note: Can be cut in half if you remember that 1/4 cup equals 4 Tbs.

 1. Wash and cut tips off squash.  Cut into 3 to 4 pieces. Place in a
    pot.

 2. Add enough water to just cover the squash.

 3. Cook until squash is tender.

 4. Heat the oven to 350 degrees.

 5. Drain the squash in a collander, mashing out the water.  Allow to
    cool.  Put in a bowl.

 6. Add the eggs, bread crumbs, butter, sugar, salt, onion, and pepper.
    Mix well.

 7. Put in a baking dish and lightly sprinle with bread crumbs.

 8. Bake uncovered until lightly browned.


 TATOCRSP.TXT

                     CHEESE POTATO CRISPS

  6 Tbs margarine, melted            5 medium potatoes, peeled
  1 1/2 cups shredded sharp          1 - 2 cups crushed corn flakes
    cheddar cheese                   salt
  paprika                            pepper

 1. Spread margarine over the bottom of a 16 X 11 baking pan. (A cookie
    sheet with a short lip works well.)

 2. Cut the potatoes lengthwise into 1/4 inch slices. Put the slices in
    the pan and turn once to coat both sides.

 3. Sprinkle with salt and pepper to taste.  Sprinkle the cheese over
    the potatoes then the corn flakes then sprinkle with paprika.

 4. Bake 25 minutes at 375 degrees.  Can be served hot or cold.