Lunch
Leftover vegetable jhalfrezi (see 5/4)

Dinner
Turkey polska kielbasa
Lettuce and mache salad with red wine vinaigrette
Squash casserole

Recipes:

SQUASH CASSEROLE
5 c. thinly sliced yellow crookneck summer squash
2 Tbs. butter
1/4 c. diced green pepper
1/4 c. diced onion
1/4 c. diced celery
1 can condensed cream of mushroom soup
1 egg
1 tsp. salt
1 tsp. freshly-ground black pepper
1/2 c. grated cheddar cheese
1/4 c. saltine cracker crumbs
1 Tbs. butter, cut up
a sprinkle of paprika

Cook the squash, covered, in 1/4 to 1/2 c. water for 10 or 15 minutes, until quite soft and starting to fall apart. Drain well.
Melt 2 Tbs. butter in a skillet over medium heat, and saute the green pepper, onion, and celery in it until soft. Remove from heat. Stir in the soup (undiluted) until smooth.
Preheat oven to 375 degrees F.
In a medium bowl, mix together squash, soup and vegetable mixture, egg, salt, pepper, and half the cheese. Pour into a buttered 1 1/2-quart baking dish (a souffle dish is ideal). Sprinkle remaining cheese and cracker crumbs on top, and dot with 1 Tbs. butter. Sprinkle lightly with paprika.
Bake 35 to 45 minutes, until brown and bubbly.