2 lbs. yellow squash or zucchini
1 med. onion, minced
1 bay leaf
3 springs parsley
1/4 tsp. thyme
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
Dash of salt
1/2 tsp. seasoned salt
Several dashes nutmeg
Dash Worcestershire sauce
2 egg yolks, beaten
3/4 c. shredded Swiss cheese
Dash cayenne pepper
Buttered bread crumbs

Cut squash (or zucchini) into 1/3 inch slices. Place in large sauce pan with onion, bay leaf, parsley and thyme. Cover with boiling, salted water and cook until squash is barely tender. Drain. Remove parsley and bay leaf. Set aside.

Heat butter. Stir in flour until smooth. Gradually add milk and dash salt, stirring constantly until thickened. Add seasoned salt, nutmeg and Worcestershire sauce. Gradually blend in egg yolks. Stir in 1/2 cup of cheese and cayenne pepper.

Combine squash with sauce, stirring gently. Turn into buttered baking dish about 2 inches deep. Mix remaining cheese with equal amount of buttered bread crumbs. Sprinkle over squash.

Bake at 350 degrees for 35 minutes. Yield: 6 servings.