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Ingredients

5 eggs
2 cups potatoes — cooked
1 onion — finely chopped
1 green pepper — minced

12 green olives — sliced
4 ounces lean ham — cubed

Instructions

Preheat oven to 350º. Peel and cube cooked potatoes. Beat eggs until fluffy, fold in remaining ingredients. Spray a round nonstick cake pan with cooking spray. Spoon in omelet mixture. Bake 25-30 minutes or until eggs are set. Cut into wedges to serve

Ingredients:

2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
2 oz. margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Directions:

Preheat oven to 350F.
Combine all ingredients and mix well.
It will be very soupy.
Bake at 350F for 1 hour.

Ingredients:

• 4 cups cooked yellow crook neck squash
• 1 medium onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 stick butter or margarine
• 2 cups crushed Cheezit crackers
• 2 cups shredded cheddar cheese
• 1 cup milk or heavy cream

Directions:

• Cook the squash, onion, butter, salt and pepper until onion and squash are tender.
• Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
• Pour into a 2 quart casserole and top with remaining crackers and cheese.
• Bake at 350F for 30 minutes.