And Janice, if these don't come close, try Velma's in the Chat Archives. It is the best. Also check out Jasper's. Very nice!

Black-Eyed Pea's Baked Squash
Recipe By : Fort Worth Star-Telegram
Serving Size : 10

5 pounds medium-size yellow squash
2 eggs -- beaten
1 cup bread crumbs plus additional for topping
1 stick butter or margarine
1/4 cup sugar
salt, to taste
2 tablespoons onion -- chopped
1 dash pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash
into a large saucepan with enough boiling water to cover. Return to boil,
reduce heat and cook until tender. Drain in colander and mash.

Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion
and pepper. Turn into 3-quart casserole that has been lightly greased or
sprayed with nonstick spray. Cover with light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

Mae's Gussied Up Squash
Recipe By : Miami Herald
Serving Size : 8

3 tablespoons butter -- melted
3/4 cup Ritz Crackers -- crushed
1/2 cup pecans -- chopped
1 1/2 pounds yellow squash -- sliced 1/2 thick
1 teaspoon salt
1/4 cup mayonnaise
1 egg -- beaten
1 cup cheddar cheese -- grated
2 tablespoons butter -- melted
2 teaspoons brown sugar
1/2 medium onion

Mix together the 3 Tablespoons butter, the crackers and the pecans. Set aside.

Place squash in a 2-quart casserole with water to cover and salt. Bring to a boil and cook about 10 minutes, until squash is soft. Drain well.

Combine mayonnaise, egg cheese, melted butter, brown sugar and onion. Pour over drained squash in an oven-proof casserole. Mix well. Layer cracker-nut topping over the squash and bake, uncovered, in a 350* oven for 25 minutes. Let stand 5 minutes before serving.