Aunt Fanny's Baked Squash

3 lbs. yellow summer squash
1/2 c. chopped onions
1/2 c. cracker meal or bread crumbs
1/2 tsp. black pepper
2 eggs
1 stick butter
1 tsp. sugar
1 tsp. salt

Directions:

1. Wash and cut up squash. Boil until tender, drain thoroughly, then mash.
2. Add all ingredients except 1/2 of the butter to squash. Melt the remaining butter.
3. Pour mixture in a baking dish, then spread the melted butter over the top and sprinkle with cracker meal or bread crumbs.
4. Bake in 375 degree oven for about 30 minutes or until brown on top.

*This comes from Aunt Fanny's Cabin, a restaurant in Smyrna, Georgia that closed in the 1990's.

Baked Beans

8 slides West Virginia brand thick-sliced bacon
2 large onions, peeled and chopped
6 T. (heaping) finely chopped garlic
4, 16-oz. Bush's Baked Beans (sweetened with brown sugar and molasses)
2 T. Grey Poupon Dijon-style mustard, or to taste
6 shakes Tobasco Sauce, or to taste
2 large splashes Worcestershire Sauce, or to taste
3 T. Grade B Maple Syrup

Directions:

1. Cut the bacon slices into bits about 1/8 to 1/4 inch wide, and fry in a 6 quart All-Clad Dutch Oven. When the bacon has rendered its fat and is translucent, but before it is crisp, add the onions, and continue cooking until the onion is translucent. Stir in the mustard thoroughly, and cook until you get a whiff of the mustard cooking, about 1 minute.
2. Add the first 2 cans of baked beans and stir the mixture thoroughly. Add the last 2 cans of baked beans and stir the mixture thoroughly. 
3. Season with the Tobasco sauce and Worcestershire sauce, stirring thoroughly. Add the Maple Syrup and stir thoroughly. 
4. Transfer the beans mixture to a baking dish. Beans may be baked at this time or refrigerated until later. 
5. Bake for 1 to 36 hours at 325 degrees, adding more liquid (water or chicken broth) if needed during the baking. 
6. Beans may be served hot from the oven or baked in advance and served at room temperature.