“I like trying out new recipes,” said Vickie Ashe, a pharmacy tech at Winn Dixie in Chelsea.

But one of her family’s favorites is an old recipe for squash casserole.

“I know there are a lot of squash casserole recipes out there, but this one is different,” she said. “It’s been passed down through my family for four generations.”

But it’s not one of those secret family recipes she keeps closely guarded. Ashe readily shared it with me to pass on to readers:

First cook two pounds of sliced yellow squash with one large chopped onion in an iron skillet until tender. Drain well and mash.

“It takes this much squash because it cooks down so much,” she pointed out.

While the first two ingredients cook, crush a roll of Ritz crackers and mix these in a large bowl with one egg, one tablespoon of mayonnaise and one and a half cups of shredded cheese. Then blend the cracker mixture with the cooked squash and onion, pour into a greased casserole dish and bake at 350 degrees for 30 minutes.

Ashe said she’s been using this recipe for 30 years. Still, her family has not grown tired of it.

“My children are grown, and my husband and I are now the old folks,” Vickie said, “And everybody will have Thanksgiving dinner at our house.”

She shared the recipe for another favorite, her special punch:

Bring one and a half quarts water to a boil. Remove from heat. Dissolve in one-fourth cup instant coffee, one-half cup sugar, one half cup chocolate drink mix in the hot water. Refrigerate for four hours or overnight. Thirty minutes before serving, add one half-gallon each of vanilla and chocolate ice cream.

I plan to try out the recipes by Thanksgiving. I know we’ll enjoy them and I hope you do, too.

Shelba Nivens can be reached by e–mail at ssnivens@bellsouth.net.