Heavenly Squash

Source: The Volunteers Cookbook, Cabarrus Memorial Hospital, Concord, NC 1953

2 lbs. summer yellow crook neck squash
1 (10 1/2 oz. can) condensed cream of chicken soup
2 tablespoons butter
Dash pepper

Heat over to 400 degrees. Wash and cut squash into 1/2 inch slices. Place layer of squash in casserole. Pour 1/2 can of soup which has been stirred well over the squash. Dot with butter and pepper. Repeat procedure.

Cover and bake 1 1/4 hours.

Spinach Supreme

Source: The Churchmouse Cookbook, A Collection of Time-Honored Southern Recipes, plus a special VIP section with contributions from celebrities and dignitaries. Published by the Episcopal Churchwomen, All Saints Episcopal Church, Concord, North Carolina, 1985

2 (10 oz) packages frozen chopped spinach
1 (8 oz) package cream cheese
1/2 cup butter, melted
1 cup herb stuffing mix

Cook spinach and drain well. Mix drained spinach, cream cheese and half of melted butter. Add salt and pepper to taste. Place in 1 quart casserole. Mix stuffing and remaining butter. Place on top of spinach. Bake for 30 minutes at 350 degrees.