• 6 skinless chicken breasts
• 6 slices bacon
• 1 small carton sour cream
• 1 can cream of mushroom soup
• salt and pepper (to taste)

Wrap each chicken breast with a strip of bacon.  Salt and pepper to taste and place in a greased 9 x 13 inch pan.  Mix together sour cream and soup; pour over breasts.  Bake at 325 degrees for two and a half hours.  Can be prepared early and kept in refrigerator before baking.

• 14 slices of bread, cut into 1/2″ squares
• 12 eggs, beaten
• 4 cups half & half
• 4 cups whole milk
• 1 teaspoon salt
• 1 tablespoon vanilla
• 1 1/2 cup sugar
• 1 teaspoon cinnamon

Grease 9″ x 13″ pan.  Place the bread in pan.  In large bowl beat the eggs well.  Add your milk, half & half, sugar, salt, vanilla and cinnamon to the beaten eggs.  Pour mixture over the bread; stirring so all the bread is covered.  Bake in 350 degree oven for approximately one hour or until a knife inserted in the center comes out clean.  Serve with whipped topping, ice cream or butterscotch sauce.  I always warm the bread pudding in microwave before serving with toppings.

(Here’s a great recipe to utilize all those leftover hard-cooked eggs from Easter.  Serve with fresh asparagus for a real springtime meal.)

Stuffed Eggs:

• 6 hard-cooked eggs
• 3 to 4 tablespoons sour cream
• 2 teaspoons prepared mustard
• 1/2 teaspoon salt

Sauce:

• 1/2 cup chopped onion
• 2 tablespoons butter or margarine
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 1 cup (8 oz.) sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon paprika

Slice eggs in half lengthwise; remove yolks and set whites aside.  In a bowl, mash yolks with a fork.  Add sour cream, mustard and salt; mix well.  Evenly fill the egg whites; set aside.  In a saucepan, saute onion in butter until tender.  Add soup and sour cream; mix well.  Pour half into an ungreased 11 x 7 inch baking pan.  Arrange stuffed eggs over the sauce.  Spoon remaining sauce on top.  Sprinkle with cheese and paprika.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.  Serve immediately.  YIELD:  6 servings.

(Lorraine Bylsma, Eustis, Florida)

• 3 cups uncooked egg noodles, cooked and drained
• 1 1/2 lbs hamburger
• 1 small onion, chopped (more or less)
• 3 (8 oz) cans tomato sauce
• 1 cup cottage cheese (small curd)
• 1 (8 oz) package cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup chopped green pepper (more or less)
• 1/2 cup chopped green onion (more or less)

Combine hamburger and onion in skillet and brown.  (1 season my hamburger with instant beef bouillon and Lawry’s seasoned salt) Drain off grease.  Add tomato sauce and simmer slowly.  While cooking, combine together the cottage cheese, cream cheese, sour cream, green pepper and green oniomn.  In a greased 9 x 13 inch pan, place cooked noodles; add cheese mixture, then meat mixture.  Grate cheddar cheese on top.  Bake at 350 degrees for 30 minutes.  For glass pan use 325 degree oven.

(Shar Fischer)

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan.

Cinnamon Streusel layer/topping:

• 1 1/2 teaspoons cinnamon
• 1 1/2 cups brown sugar
• 1/2 cup flour
• 1/2 cup butter

Mix the cinnamon, sugar and flour.  Cut in the butter until fine.  Set aside.

Batter:

• 3 cups flour
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 4 1/2 teaspoons baking powder
• 3/4 cup shortening

Mix the dry ingredients then cut in the shortening.

• 3 eggs
• 1 cup milk
• 1/2 cup sour cream
• 3 teaspoons vanilla

Beat the eggs.  Mix the milk, sour cream and vanilla and add to the eggs.  Add the dry ingredients to the egg mixture in parts until just mixed.  Layer half of the batter in the prepared pan, followed by half of the topping then repeat.  Bake in oven 50 to 60 minutes, testing for doneness.

(Bessie Rohwer)

Layer in a 9″ x 13″ greased casserole:

• 6 slices sandwich-style bread
• 6 slices cooked ham
• 6 slices American (or Swiss) cheese

Top with 6 more slices of bread.  beat and pour over top:

• 6 eggs
• 2 3/4 cup milk
• 1 1/2 teaspoon dry mustard

Cover and refrigerate overnight, Before putting into oven, sprinkle on top with three cups whole corn flakes, crushed.  Drizzle on top with 1/2 stick melted margarine.  Bake at 300 degrees for one hour, uncovered.  YIELD:  6 servings.

(Lana Tanner)

• 5 tablespoons butter or margarine, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 5 cups sliced cooked peeled potatoes (about 5 medium)
• 1/4 cup dry bread crumbs

In a saucepan, melt 4 tablespoons butter over low heat.  Stir in flour until smooth.  Gradually add milk; cook and stir over medium heat until thickened.  Remove from heat.  Stir in salt and cheeses until melted.  Add potatoes; stir gently to mix.  Place in a greased 2 quart baking dish.  Melt the remaining butter; toss with bread crumbs.  Sprinkle over potatoes.  Bake, uncovered, at 350 degrees for 30-35 minutes.  YIELD:  6-8 servings.

(Nellie Webb, Athens, TN)

• 2 (6 oz.) cans water packed tuna, well drained
• 1/3 cup chopped onion
• 1/3 cup mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (1 lb, 1.3 oz.) can Pillsbury Grands! Refrigerated Flaky Biscuits
• 4 oz. (1 cup) shredded Cheddar cheese
• sour cream, if desired
• chopped tomato, if desired
• shredded lettuce, if desired

Heat oven to 350 degrees.  Grease cookie sheet.  In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.

Separate dough into 8 biscuits.  Place 4 biscuits on greased cookie sheet.  Press or roll each to form 5 inch round.  Spoon tuna mixture in center of biscuits.  Top each with cheese.  Press or roll remaining 4 biscuits to form 5 inch rounds.  Place over filling.  Press edges to seal.

Bake at 350 degrees for 15 to 20 minutes or until golden brown.  Cut each sandwich in half.  Top each with sour cream, tomato and lettuce.  Makes eight sandwiches.

(Michele Converse Baerns, Knoxville, TN)

• 2 slices raw bacon, cut into small pieces
• 1/4 cup finely chopped green onions
• 1 cup shredded hash browns
• 1 cup mashed potatoes
• 1 cup baking mix
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1 egg. lightly beaten

In a non-stick skillet, brown bacon and green onions.  Remove onto paper towel, reserving one teaspoon bacon grease.  In a large bowl, stir together potatoes, baking mix, cheese, bacon and onions.  Stir in milk and egg until moistened.  Heat bacon grease and spoon in four generous 1/4 cups of mixture.  Flatten into round dishes and cook for approximately two minutes on each side until golden brown.

• 2 cups mint chocolate ice cream
• 1 cup milk
• whipped topping & mini chocolate chips

Combine ice cream and milk in blender, blend until smooth.  Pour into glasses.  Top with whipped topping; sprinkle with mini chocolate chips.  Makes 2 servings.