Place 3 cups frozen hash brown potatoes in 8 inch square pan

Top with

3/4 cup shredded Monterey jack cheese

1 cup diced fuuly cooked ham

1/4 cup chopped green onions

Beat together -

4 eggs

1 (12ounce) can evaporated milk

1/4 tsp pepper

1/8 tsp salt

Pour over the cheese, ham and onions.

Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake uncovered at 350 degrees for 55-60 minutes till knife inserted in center comes out clean.

4 chicken breasts

1/2 cup melted margarine

2 cups Ritz crackers (crushed)

1 cup sour cream

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup chicken broth

salt and pepper to taste

Cook chicken breasts, remove skin and bones and chop up.

Combine cracker crumbs with melted margarine and pat half in bottom of 9×12 inch baking pan.

Cover with chopped chicken.

Mix sour cream, soup and broth together. Pour over layer of chicken then cover with remaining cracker crumbs.

Bake at 350 degrees for 20 – 25 minutes.

Cooked noodles may be added if desired.

Place 12 slices French Bread (1 inch Thick) in greased 9×12 pan

In large bowl beat -

8 eggs

2 cups milk

2 tsp vanilla

1/2 tsp cinnamon

Pour over the bread. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

In mixing bowl combine -

3/4 cup margarine

1 1/3 cup brown sugar

3 T dark corn syrup

Mix until smooth and spread over the bread.

Sprinkle with 1 cup chopped nuts.

Bake uncovered at 350 degrees for 1 hour till golden brown.

7 cups cubed French Bread

1/2 cup golden raisins

3 ounces cream cheese

1 cup whipping cream (warm 70-80 degrees)

1/4 cup maple syrup

6 eggs

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp salt

Place cubed bread in greased 2 quart baking dish. Sprinkle the raisins on the bread cubes.

In a bowl beat the cream cheese till fluffy, gradually beat in the whipping cream and syrup. Mix well.

In another bowl whisk the eggs, vanilla, cinnamon and salt; add to the cream cheese mixture.

Pour evenly over the bread, lightly press bread into the egg mixture with spatula.

Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Cover and bake at 375 degrees for 25 minutes. Uncover and bake 20-25 minutes longer till center is set and top is golden brown.

Serve with syrup.

3 cups frozen hash brown potatoes

3/4 cup shredded Monterey Jack cheese

1 cup diced fully cooked ham

1/4 cup chopped green onions

4 eggs

1 (12 ounce) can evaporated milk

1/4 tsp pepper

1/8 tsp salt

Place potatoes in 8 inch square pan.

Sprinkle cheese, ham and onion on top of potatoes.

Beat together eggs, milk, pepper and salt pour over top.

Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake uncovered at 350 degrees for 55-60 minutes till knife inserted near center comes out clean.

4 cups cut up turkey or chicken

1 can cream of celery soup

1 cup chicken broth

1 (13oz) box chicken flavored dressing

Mix together turkey, soup and broth put in bottom of pan. Prepare dressing as directed on package, place on top of turkey mixture.

Bake at 350 degrees for 30 min.

For sandwiches, mix together and serve in buns.

1/4 lb bacon

1 small onion (minced)

1 lb hamburger

1/2 cup brown sugar

1/2 cup ketchup

2 T vinegar

1 T mustard

1 tsp salt

1 can red kidney beans (drained)

1 can pork and beans

1 can buttered beans

Cook bacon until crisp and then drain. Add hamburger and onion and brown. Add brown sugar, ketchup, vinegar, mustard and salt. Mix well.

In large casserole combine kidney beans, pork and beans and buttered beans add the hamburger mixture and stir well.

Bake at 350 degrees for 90 minutes.

4 cups macaroni

1/2 cup margarine

1 1/2 tsp salt

2 T flour

5 cups milk (heated)

1 lb Velveeta Cheese (diced)

Cook macaroni until almost done then drain and rinse. In a 3 quart saucepan, melt margarine, add salt and stir until dissolved. Stir in flour and mix well. Add milk. Slowly stir diced cheese into milk mixture until slightly melted. Add to macaroni and pour into a greased 3 quart oven safe dish. Sprinkle diced cheese on top.

Bake at 350 degrees for 1 hour.