They'll be cooking up some of 93-year-old Olive Chandler's favorite recipes for her graduation party in Santa Clara Saturday -- half a century after she should have earned her degree.

Here are three them:

Olive Chandler's Summer Squash Casserole

2 pounds of sliced summer squash (6 cups)

¼ cup chopped onion

1 can condensed cream of chicken soup

1 cup sour cream

1 cup shredded carrots

½ cup butter melted

1 8-ounce package of herb-seasoned stuffing mix

In saucepan cook sliced squash and onion in boiling salted water for 5 minutes; drain.

In another bowl, combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Melt butter in pan, add stuffing mix and stir. Spread ½ of stuffing mixture in bottom of 7½-by-12-inch baking dish, reserving the other half of the mixture. Spoon vegetable mixture on top the stuffing mix in the dish. Sprinkle remaining stuffing over vegetables. Bake uncovered at 350 degrees for 25 minutes or till heated through.

Can be made ahead, refrigerated and heated the next day.

Serves 8

Mrs. Creech's French Dressing for Potato Salad

½ cup vegetable oil

6 tablespoons vinegar (malt preferred)

½ cup sugar

¼ cup ketchup

½ tablespoon grated onion

¾ teaspoon Worcestershire sauce

½ teaspoon salt

1 clove garlic

Mix well, adding garlic last. Refrigerate overnight.

Use as salad dressing or vegetable marinade.

(Olive Chandler uses this to marinate the cooked potatoes and onions overnight when making potato salad. Dressing can be doubled.)

Olive Chandler's Carrot Cake with Walnut Cream Cheese Frosting

1½ cups vegetable oil

2 cups sugar

1½ teaspoons vanilla

4 eggs

2 cups flour

2 teaspoons baking powder

1 teaspoons salt

2½ teaspoons cinnamon

2½ cups grated carrots

½ cup chopped walnuts

Preheat oven to 350 degrees.

Grease and flour a 9-by-13-inch baking pan (do not use baking spray). Mix together oil, sugar and vanilla. Add eggs one at a time, beating after each egg.

Combine flour, baking powder, salt and cinnamon and add to wet ingredients and mix well.

Add carrots and walnuts and stir until well blended.

Spread batter evenly in pan and bake for 40 minutes.

Cool on rack.

When cool enough to handle, turn cake out of pan onto platter. Allow to completely cool, then frost with cream cheese-walnut frosting.

Frosting: Combine ½ cup dairy butter, 8 ounces cream cheese and 1 teaspoon vanilla until light and fluffy.

Add 1 pound powdered sugar and ½ cup chopped walnuts. Beat until thoroughly mixed.

-- Julia Prodis Sulek