Squash Casserole Can Liven Up Barbecue Roast

DEAR SOS: We were recently in South Carolina and had dinner at the Newberry Inn Restaurant, where we ordered their squash casserole. Everyone in our party raved about it. We hope you can obtain the recipe for us.

--FRANCIS

DEAR FRANCIS: What good taste you have. The casserole would make a smashing accompaniment to a summer barbecue roast.

BEST WESTERN NEWBERRY INN SQUASH CASSEROLE

2 pounds yellow squash, sliced

1/2 cup margarine

1/2 cup chopped onion

1/2 cup chopped green pepper

2 eggs, well beaten

1/2 cup milk

1 cup shredded sharp Cheddar cheese

1/2 teaspoon salt

1 teaspoon black pepper

12 saltine crackers, crumbled

Cook squash in small amount of water until tender. Drain. Melt margarine in skillet. Add onions and green pepper and saute until tender.

Blend eggs, milk, cheese, salt and pepper. Add to onion mixture with squash and six crumbled saltine crackers. Mix and pour into buttered 2-quart baking dish or casserole.

Top with remaining crumbled crackers. Bake at 350 degrees 30 to 45 minutes, or until hot in center. Makes 6 to 8 servings.

DEAR SOS: Some time ago you printed a recipe for peanut butter pie. I’ve misplaced my recipe and would appreciate a repeat.

--VIVIAN

DEAR VIVIAN: We get butterflies at the mention of the La Quinta Hotel Peanut Butter Pie from our files. We hope you like it too.

LA QUINTA HOTEL PEANUT BUTTER PIE

1 (4 3/4-ounce) package vanilla pudding and pie filling mix

6 or 7 teaspoons peanut butter

1/2 cup whipping cream, whipped

1 (9-inch) baked pastry shell or graham cracker pie crust

Sweetened whipped cream

1/4 cup chopped peanuts

Prepare pudding mix according to package directions, adding peanut butter. Beat until thoroughly blended. Cool.

Fold in whipped cream. Turn into baked pie shell. Chill until set. Top with sweetened whipped cream and sprinkle with peanuts. Makes about 8 servings.

DEAR SOS: My husband likes spinach salad but really loves the hot bacon dressing you find at restaurants. Do you have a recipe?

--TINA

DEAR TINA: Dozens and dozens, so we chose a favorite spinach salad recipe from the Chart House in Honolulu.

CHART HOUSE SPINACH SALAD

1/2 cup red wine vinegar

1 1/2 teaspoons salt

1 tablespoon sugar

1/2 teaspoon dry mustard

1 teaspoon sweet pickle relish

1/2 teaspoon chopped capers

1 1/2 cups vegetable oil

1 1/2 teaspoons olive oil

2 hard-cooked eggs

3 bunches spinach

1/4 pound bacon, minced

1/2 small onion, minced

1/4 pound mushrooms, sliced

Blend vinegar, salt, sugar, mustard, pickle relish and capers. Stir in vegetable and olive oils. Set dressing aside.

Shred eggs on medium-size grater. Cover and set aside. Clean spinach, removing tough stems. Drain on paper towels and pat dry. Place leaves in large bowl.

Saute bacon until crisp. Remove bacon and sprinkle over spinach. Add onion and mushrooms to drippings in skillet. Saute until tender. Stir in 1 cup reserved dressing. Bring to boil.

Pour over spinach and toss. Garnish with reserved shredded eggs. Serve with additional dressing. Makes 4 to 6 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.