6-8 strips bacon, cut in pieces and browned in saucepan.

Snip, break and wash about 1-1 1/2 cups of green beans.  Add to bacon in pan.  Scrape and wash a cup or so new carrots.  Cut into bite-sized pieces.  Put in pan.  Peel new potatoes and cube.  About the same amount.  Add to other vegetables in pan.

Last of all, wash and slice crookneck squash, about 3-4 small ones.  Put in pan.  Stir to mix vegetables.  Salt and pepper to taste.  Add small amount of water.  Put lid on and let steam until all vegetables are tender.

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1 chicken, cut up and put in pressure cooker.  Add 2 cups water and pressure for 1/2 hour.  Let cool.

Put 3/4 loaf bread (dried and crumbled) and 2 cups chopped celery in large bowl.  In saucepan, mix 1 cube butter, 1 small chopped onion, 1 1/2 tsp poultry seasoning, 1 1/2 tsp salt, 1 tsp thyme.  Simmer about 5 minutes.  Pour over bread and celery–toss.  Beat 3 eggs.  Add to others and toss.  Add enough chicken bouillon to moisten.  Cut up chicken, bone and mix with dressing.  Put into pan.  Make gravy with chicken drippings and put on top of casserole.  Bake at 350 degrees for 1 hour.


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