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Squash and Fresh Corn Casserole
8 ears fresh corn
10 small, tender green summer squash (about 2 pounds)
2 Tbsp. shortening
1 medium onion, chopped
1 clove garlic, minced
2 green chile peppers, chopped
2 large tomatoes, chopped
2 cups fresh lima beans
2 cups green beans, sliced
1 tsp. salt
black pepper to taste
1 cup water

Wash corn and cut from the cob. Wash and cube squash. Heat shortening in a large kettle and add all vegetables except corn. Sauté until vegetables are clear, stirring constantly. Add water and simmer until beans are done, stirring frequently to revent scorching. Add corn and cook ten minutes longer. Serve as a vegetable or a main dish.

Fresh Corn Fritters
3 cups fresh corn scraped from the cob
1/4 cup chopped fresh chile
1 tsp. salt
1 egg
shortening

Grind corn very fine with a hand meat grinder, or in a blender. Add chile and salt to corn. Mix in egg. Cook on a greased griddle, as you would pancakes. Serve as a main dish or with plain meat stews.

Cooking instructions for the pot pies
LARGE - Preheat oven to 350 degrees. Bake 1-1/2 hours until golden brown. SMALL - Bake 45 minutes until golden brown. Freeze until ready to use the pot pies.

Twice Baked Butternut Squash with apples and Maple syrup
1 cup coarsely chopped onion
1 large tart green apple, peeled, cored, cut in thin wedges
1 large clove garlic, minced
1 TBSP olive oil
Pinch of Nutmeg
1 large butternut squash, halved lengthwise, peeled, seeded, cut crosswise into 1/2 in slices
1 large egg
2 TBSP pure maple syrup

Preheat oven to 350°. Arrange onion, apples and garlic in a 3x9x2 in. glass-baking dish. Drizzle oil over. Season with nutmeg, salt, and pepper. Arrange squash atop onion mixture. Cover dish tightly with foil. Bake until squash is very tender, about 1 hour. Maintain oven temperature and transfer squash mixture and any accumulated juices in dish to a food processor (do not clean dish). Puree until smooth. Season with salt and pepper, mix in egg and return puree to baking dish. Drizzle syrup over and bake until juices at edge bubble slightly, about 25 minutes. Serve hot.

Pumpkin Soufflés
1 8 tsp. Plus 1 cup sugar
4 large egg yolks
1 tsp. Vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup all purpose flour
1-cup whole milk
1- cup canned solid pack pumpkin
7 large egg whites
Pinch of salt
Sweetened whipped cream

Preheat oven to 375°. Butter eight 3/4 -cup soufflé dishes or custard cups. Sprinkle each dish with 1 tsp. sugar and set aside. Whisk 1/2 cup sugar, egg yolks, vanilla, cinnamon, nutmeg and cloves in a large bowl to blend. Add flour and whish until a smooth paste forms. Bring milk to boil in a medium saucepan and gradually whisk hot milk into egg mixture. Return mixture to saucepan. Cook over medium heat until custard thickens and comes to a boil, about 2 minutes. Whisk in pumpkin, pour mixture into a large bowl and let cool completely. Using an electric mixer, beat egg whites, salt and 1/2 cup sugar in a large bowl to stiff peaks. Fold 1/3 of whites into pumpkin mixture then fold in the remaining whites. Divide pumpkin mixture among prepared dishes (pumpkin mixture should reach top) Bake until soufflés rise about 2 in. above rims of dishes, centers are softly set and tops are golden brown, about 40 minutes. Serve immediately with whipped cream.