Mom\u2019s Green Beans\u00a0\r\n6 bacon strips, cut into 1\/2-inch pieces\r\n2 pounds fresh green beans\r\n3 Tbsp. brown sugar\r\n1\/2 cup water\r\nIn a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp, about 5 minutes. Add the beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, about 15-20 minutes. Remove to a bowl with slotted spoon.\r\n\r\nSquash Casserole\r\n3\u00a0lbs. yellow squash, sliced\r\n5\u00a0Tbsp. butter or margarine, divided\r\n1\u00a0small onion, chopped (about 1\/2 \u00a0cup)\r\n1\u00a0cup shredded sharp Cheddar cheese\r\n2\u00a0large eggs, lightly beaten\r\n1\/4\u00a0cup mayonnaise\r\n2\u00a0tsp. sugar\r\n1\u00a0tsp. salt\r\nAbout 20 round butter crackers, crushed (about 3\/4 cup)\r\nCook squash in enough boiling water to cover 8 to 10 minutes or until tender.\r\nDrain well and gently press between paper towels.\r\nMelt 4 Tbsp. butter in skillet over medium-high heat; add onion, and cook until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.\r\nMelt remaining \u00a0Tbsp. of butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.\r\nBake at 350\u00b0 for 30 to 35 minutes or until set.