When I was growing up my grandmother would make this squash casserole.   The recipe came from the lady who was my sister’s babysitter before I came along.   It is one of my favorites now
MRS. FREEMAN’S SQUASH CASSEROLE  (Serves 8-10)

2 cups cooked squash
1 stick butter
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 cup chopped onion
1 cup shredded cheese
1 cup evaporated milk
2 cups cracker crumbs

Mash cooked squash.   Add other ingredients and mix well.   Pour into greased baking dish and bake at 375 degrees for 35-40 minutes.

(Note:  Reserve enough cheese & crackers for topping.   I use only 1 egg, but egg substitute may be used)

Pasta with Fresh Tomatoes and Pine Nuts
From:
Everyday Food

1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
2. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Oriental Chicken Salad

1/2 head of cabbage & 1/2 head of lettuce (torn into pieces)
3-4 chicken breasts (cooked and cubed)
2 packs ramen noodles (not cooked, just broken into small pieces,
oriental or chicken flavor,
save flavor packets for dressing)
1/2 cup almonds
1/4 cup sesame seeds

Mix the above, set aside. Then mix the following
in a separate bowl:

1/2 cup vegetable oil
3 tablespoons soy sauce
2 teaspoons vinegar
2 flavor packets from ramen noodles

Pour the dressing over the first mixture,
mix together,
 and refrigerate.

Mediterranean Chicken

Ingredients

2 boneless, skinless breasts of chicken

2 cloves minced garlic

3/4 cup thawed, drained frozen spinach

1/4 cup white wine

4 ounces. Feta cheese, cut into 4 pieces

3 tablespoons Olive oil

1 can chopped drained Tomatoes,

1/2 cup finely chopped onion

1 teaspoon.dried basil

Directions

Cut a two inch pocket into the thickest part of each chicken breast.
Stuff each pocket with spinach and feta cheese and seal with a toothpick.
Season each breast well with salt and pepper. Heat oil over medium high heat and saute
the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil.
Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

Lemon Herb Roasted Chicken
(Crockpot)

Rinse chicken, pat dry, and remove any excess fat. Put the onion inside the chicken and rub the skin with butter. Put the chicken in the crockpot. Squeeze the lemon over the chicken and sprinkle with the salt, parsley, thyme, and paprika. Cover and cook on low 8-10 hours.

Last night the hubby emailed me from work saying he wanted to go out for breakfast this morning.  He said he would do some research and could I do some as well.  I happened to be eating my dinner when I got his email.  By the time I started doing my research he had already located the Bluegrass Grill and emailed me that it would be a contender.  I said that would be fine with me.  I did do some more research but just could not find something that was unique or a major chain.  I do not mind chain restaurants in fact I eat at major chains quiet often.  When traveling I like to try something that is local to the area that I am visiting.  Other places we have been while on our trip to Chattanooga have been just that unique.   We decided that would indeed go to the bluegrass grill this morning.   It was not a bad experience at all I highly recommend the place.   I had the Greek Omelet which is made with Feta Cheese, Mozzarella Cheese and Gyro Meat.  Very tasty.  You can order grits or potatoes with it.  Being the good southern girl that I am I opted for the cheese grits.   Hubby had the Spanakopita Omelet with Gyro meat.  His was very tasty as well.  He had grits also.   I must say this place seems to have a decent business even on a weekday morning.  They seem to know what they are doing.  The grits were very good too.  Most places that offer grits just do not know how to properly make grits I find.  This place is the exception.  The grits were not soupy nor were they lumpy like most places make.   They were just the right consistency.

Well my hubby and I have been enjoying some good eats while in Chattanooga.   Hubby was searching for a unique place to eat and came across Aretha’s. As my hubby posted on his blog this morning the photo of his waffle that he had.   I tasted it and it was very good.   I do highly recommend this place if you are in the Chattanooga area.    I had the Italian omelet which was very tasty also.  One strange thing I did notice about the place is that you can order a beer with your breakfast no kidding.   It is a small restaurant in the art district of Chattanooga.   If you are not paying attention you may miss the place like we did this morning.  Hubby was paying more attention to the cars on the road than the building we were looking for.

This place was recommended to me by my father.  After my dad graduated high school and spent a small amount of time in the military in the early 1950′s he lived in Chattanooga and worked for Dupont.   This was all before he met my mother and started dating her.  Anyway, my dad had said that we needed to try out Bea’s.  So when I got back to Chattanooga yesterday we decided that we would go to Bea’s for dinner.   It has been in Chattanooga for 60 years or more.   I knew that my dad would not steer us wrong when it came to food.   He may be a food snob but he does know good home cooking when he sees it.  The tables seat 8 people and the food is placed on the lazy Susan that is in the middle of the table.    Sweet tea and water are on the table and other drinks are available upon request.   Last nights choices consisted of roast beef in gravy, potatoes, cole slaw, potato salad, cornbread dressing, pinto  beans, bbq pork and peach cobbler for dessert.   I think my husband ate his weight in peach cobbler no kidding.

Campbell’s Beef Taco Salad

From: Campbell’s Kitchen
Prep/Cook Time: 15 minutes
Serves: 4

Ingredients:

1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives

Directions:

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.

Roasted Shrimp and Orzo
      Cook Time:      15 min
       Level:      Easy
       Yield:      6 servings

Prep
    20 min
Inactive Prep
    1 hr 0 min
Cook
    15 min
Total:
    1 hr 35 min

    * Kosher salt
    * Good olive oil
    * 3/4 pound orzo pasta (rice-shaped pasta)
    * 1/2 cup freshly squeezed lemon juice (3 lemons)
    * Freshly ground black pepper
    * 2 pounds (16 to 18 count) shrimp, peeled and deveined
    * 1 cup minced scallions, white and green parts
    * 1 cup chopped fresh dill
    * 1 cup chopped fresh flat-leaf parsley
    * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
    * 1/2 cup small-diced red onion
    * 3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.