• 16 oz. sour cream
• 32 oz. package loose pack hash browns
• 8 oz. American cheese, cubed
• 2 cups crushed corn flakes
• 10 oz. can cream of chicken soup
• 2 cups cubed cooked ham
• 1/2 cup chopped onion
• 1/2 cup melted oleo
• 1 cup shredded Mozzarella

In a large bowl, mix sour cream and soup.  Stir in frozen hash browns, ham, American cheese and onion.  Pour into 9″ x 13″ pan.  Combine flakes and oleo.  Sprinkle over potatoes.  Mix.  Bake at 350 degrees for 30 minutes.  Sprinkle Mozzarella cheese over top.  Bake 20 to 25 minutes more.

(Deanna Prellwitz, Minneota, MN)

• Spice cake mix – follow directions

Add:  1/2 can plain pumpkin, mix well.  Bake in 9″ x 13″ pan.  Bake according to instructions.  Cool slightly, poke holes and fill holes with caramel sauce.  Frost with either butter cream frosting or whipped topping.  Spread more caramel sauce over frosting, sprinkle with crusted pecans.

• 1 can (12 oz.) light tuna in water, drained and flaked
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 Bibb or Boston lettuce leaves (about 1 medium head)
• 1 medium ripe avocado, peeled and diced

In a small bowl, combine the first seven ingredients; toss lightly to combine.  Serve in lettuce leaves, top with avocado.

(Heather Senger, Madison, WI)

• 7 cups Kellogg’s Corn Flakes cereal, crushed to 1 3/4 cups
• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 lbs. frying chicken pieces, rinsed and dried
• 3 tablespoons margarine or butter, melted

Measure crushed corn flakes cereal into shallow dish or pan.  Set aside.  In small mixing bowl, beat egg and milk slightly.  Add flour, salt and pepper.  Mix until smooth.  Dip chicken in batter.  Boat with crushed cereal.  Place in single layer, skin side up, in greased or foil-lined shallow baking pan.  Drizzle with melted margarine.  Bake at 350 degrees for about one hour or until chicken is tender.  Do not cover pan or turn chicken while baking.  Makes 6 servings.

• 4 lb. roast (chuck, round or sirloin)
• Salt, pepper & garlic salt
• 3 Tablespoons oil
• small bottle of Coke or Pepsi
• 14 oz. chili sauce
• Worcestershire sauce
• Tabasco sauce

Score roast in several places.  Fill each with salt, pepper and garlic salt.  Sear roast on all sides in oil.  Remove; drain or blot fat from roast.  Place roast in crock pot.  Pour Coke or Pepsi and chili sauce over roast.  Sprinkle with Worcestershire sauce and Tabasco sauce on.  Cook low for 8 to 10 hours.  Will have a barbequed flavor and tastes great as leftovers.

• 1 1/3 cup unsifted flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup margarine
• 1/3 cup pecans or walnuts
• 1/2 cup raisins or chopped apple
• 1 egg
• 3/4 cup milk

Mix flour, sugar, baking powder and salt.  Cut in margarine until mix resembles coarse meal.  Mix in nuts, raisins or apples.  Beat together egg and milk; add all at once to dry mix.  Stir lightly to dampen dry mix.  Fill 12 greased muffin cups about 3/4 full.  Bake at 400 degrees for 15 to 20 minutes.  Substitute 1/2 cup grated cheddar cheese and 1/3 cup crumbled cooked bacon for pecans and fruit.

Recipe for one 9″ pie crust

• 3 tomatoes, thinly sliced
• 2 teaspoons salt
• 3 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 cup shredded Cheddar cheese
• 1/2 cup mozzarella cheese
• 1/4 cup mayonaise

Preheat oven to 450 degrees.  Pres pie crust into pie pan.  Prick bottom and sides with a fork.  Bake crust until lightly brown.  Cool completely.  Reduce oven to 350 degrees.  Place a single layer of tomatoes in a colander.  sprinkle with salt and let stand for approximately ten minutes.  Blot excess moisture.  Arrange one layer of tomato slices and basil overlapping.  Sprinkle 1/2 Cheddar cheese and 1/2 mozzarella cheese, then repeat the same layers.  Bake in oven until cheese is melted and bubbling, about 30 minutes.  Cool on rack.

• 1 package (16 oz.) spaghetti
• 1 pound ground beef
• 1 jar (24 oz.) spaghetti sauce
• 1/2 cup butter, sliced and divided
• 8 ounce container cream cheese or ricotta cheese
• 1/4 cup sour cream
• 1 teaspoon Italian seasoning (optional)
• 1 cup Italian cheese blend or cheddar cheese, shredded

Preheat oven to 350 degrees.

Cook spaghetti in boiling water until “al dente.”

Brown hamburger and drain grease and add spaghetti sauce to the hamburger.

Combine cream cheese, sour cream and cottage cheese until well blended.  Place half the slices of butter into the bottom of a 9″ x 13″ casserole dish.

Spread half the spaghetti into the dish.  Top spaghetti with creamy mixture and layer remaining pats of butter.  Pour ground beef mixture over spaghetti and spread to cover casserole.

Bake in preheated oven for 30 minutes.  Spread shredded cheese over pasta and continue baking until cheese has melted.

• 2 cups bread cubes
• 3 tablespoons butter
• 2 cups apple sauce
• 1/2 teaspoon lemon juice
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/3 cup maple syrup
• pinch of salt

Saute bread crumbs in butter and spread over bottom of greased casserole dish.  Pour apple sauce over crumbs.  Sprinkle lemon juice, brown sugar, cinnamon and salt over apples.  Pour maple syrup over the top of all.  Bake at 350 degrees for 30-35 minutes.  Serve warm with cream.

• 6 cups thinly sliced zucchini
• 1 1/2 tablespoons butter or margarine
• 1 1/2 tablespoons flour
• 3/4 cup milk
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon finely chopped onion
• 1/2 cup fine bread crumbs
• 1 tablespoon melted butter or margarine

Cook squash in one cup of boiling water in 2-3 quart saucepan until tender, about 5 minutes.  Drain and set aside.  Melt 1 1/2 tablespoons butter in the saucepan.  Blend in flour until smooth.  Add milk, slowly stirring constantly.  Reduce heat and cook for one minute, continuing to stir.  Stir a little of the white sauce into beaten eggs, then gradually stir eggs into sauce.  Add salt, Worcestershire sauce, onion and cooked zucchini.  Pour into greased casserole.  Mix bread crumbs with 1 tablespoon melted butter and sprinkle over squash mixture.  Bake at 325 degrees for 35 minutes.