Ro-Tel Squash

6 medium yellow squash, sliced
1 medium onion, sliced
1 can diced Ro-Tel tomatoes
2 cups bread crumbs
2 cups water
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. margarine
6 slices Velveeta cheese
Cook in a medium size saucepan on medium heat, squash, onion, salt, pepper,
margarine and water until vegetables are tender; drain. Add Ro-Tel and
bread crumbs.
Pour mixture into a quart casserole dish. Top with cheese slices and bake in a 350-degree oven for 20 minutes or until hot and bubbly. Makes 4 servingsPlantation Squash

12 medium yellow Squash
1 large pkg. cream cheese, softened
2 cups chopped spinach
3 well beaten eggs
6 tbsp. melted margarine
1 tbsp.sugar
1/2 tsp. seasoned salt
1/2 tsp. onion salt
1 tsp. pepper
1 cup Ritz cracker crumbs
1 cup bacon cooked and crumbled
sprinkling of Paprika
Cut squash in half lengthwise. Boil until tender. Scoop out pulp with a spoon and place in a bowl. Boil spinach in lightly salted water until tender. Drain
well, add to pulp. Add cream cheese to warm mixture. Add all ingredients
except the last three into mixture and mix well. Lightly salt squash shells and fill with mixture, mounding the top. Garnish each squash with crumbs, bacon
and Paprika. Place on lightly greased baking sheet or shallow pan. Cover with
foil and bake at 325 degrees for 30 mins.
Maybe prepared a day ahead. Yields 12 servingsSouth of the Border Squash

6 medium yellow squash, sliced
2 cups crushed tortilla chips
1 10 3/4oz. can Cheddar cheese soup undiluted
1 10 3/4oz. can Cream of mushroom soup undiluted
1 4.5oz. can chopped green chiles
1/4 cup chopped onion
2 large eggs, lightly beaten
2 tbsp. taco seasoning
1 cup cheddar cheese shredded
4 slices bacon, cooked and crumbledCook squash covered, in a small amount of water in medium saucepan 8 mins.
or until tender; drain. Press as much water from the squah as you can get.
Combine squash, chips and next 6 ingredients stirring gently; spoon into
lightly greased 13 x 9 in. baking dish. Sprinkle evenly with cheese and bacon.
Bake at 450 degrees for 30 mins. Yeilds 8 servings