Recipes from our hearth

Cook squash and onion in salted water until tender. Drain off water; cool squash. Add beaten eggs, and mix well. Put in casserole and add cheese. Put cracker crumbs on top. Dot with butter and sprinkle with paprika and black pepper. Bake at 350 degrees F. about 20 minutes or until browned. Yield, 6 servings. Peggy Everhart Sumner GOLDEN NUGGET YAMS 5 or 6 yams l cup brown sugar 1/2 cup butter 1/8 tsp. salt 1 large can pineapple chunks, drained 1/2 cup frozen orange concentrate (not diluted) Cook yams until just tender. Peel and quarter into a buttered baking dish. Melt butter in a skillet. Add brown Sugar and salt, stirring until sugar has melted, Add pineapple chunks and simmer until transparent. Add orange and pineapple juices. Pour over yams. When ready to serve, neat until bubbly. Mrs. Fred Bame Long FRENCH ONION SOUP 3 Tbsp. butter 6 large onions, thinly sliced 6 cups chicken broth 3 Tbsp. sherry wine Salt and pepper Melt butter in a large skillet, add onions and fry slowly until golden brown, stirring often. Gradually stir in chicken stock, sherry, salt and pepper. Cover the pot tightly and simmer 30 minutes. serve with bread, spread heavily with grated Parmesan cneese, and toasted under the broiler about 1 minute. Roy Les Bartogg CORNMEAL MUSH 4 quarts water 1 pint cornmeal 1 Tosp. salt (or less) Put water in large pot and when water comes to a rolling boil, add cornmeal very, very slowly. Watch carefully for the pot to boil up and pop out of the pot. Turn to low heat. We served the mush in bowls and placed a glass of sweet milk by each bowl. Take a spoonful of mush and drink milk until all mush is eaten. A very Simple and filling meal and it was a favorite of the Sam Snyder family. Their mother often said: "Roy, Ed, John and Fred, eat your supper and go to bed". Mrs, John W. snyder ear) ~ Printed by Peak Printing Co., Inc., 1912 Vargrave St., Winston-Salem, N. C. ss