2 eggs

12 ounces sour cream

2 cups corn (fresh or frozen)

8 ounces Monterey Jack cheese (cubed)

1/2 cup soft bread crumbs

1/4 tsp pepper

1/2 cup shredded cheddar cheese

In large bowl, combine eggs and sour cream. Add the corn, cheese, bread crumbs and pepper; mix well.

Pour into a greased shallow 1-1/2 quart baking dish. Bake, uncovered, at 350 degrees for 35 min.

Sprinkle with cheddar cheese; bake 5-10 minutes longer or until knife inserted near the center comes out clean.

Let stand for 5 minutes before serving.

1 T margarine

4-1/2 tsp flour

1-1/4 cup milk

3/4 cup shredder cheddar cheese

1/3 cup grated Parmesan cheese

10 ounce package broccoli florets (thawed)

10 ounce package cauliflowerets (thawed)

1 cup fully cooked ham

1 cup soft bread crumbs

In a saucepan, melt margarine, stir in flour until smooth. Gradually add the milk and bring to a boil. Cook and stir 1-2 minuntes until thickened. Remove from heat. Add cheeses; stir until melted.

Place vegetables in a 2 quart baking dish coated with nonstick cooking spray. Sprinkle ham over vegetables. Pour sauce over ham.

Place bread crumbs in a bowl; spray with butter-flowered spray. Sprinkle around the edge of casserole.

Bake uncovered at 350 degrees for 25-30 minutes or until heated through and bubbly.

10 ounce frozen peas Prepare as directed on package, drain and set aside.

5 ounces med egg noodles Prepare as directed on package; drain.

Add 8 ounce cream cheese.

2 cup shredded sharp cheddar cheese

1 T margarine

Stir gently til melted.

Stir in peas, small jar of sliced mushrooms (undrained), 1/2 cup chopped onion, 1/2 tsp white pepper.

Spoon into greased 10 x 6 inch pan. Crush 5 buttery crackers and sprinkle around the edge of casserole.

Bake 325 degrees, 20 minutes until throughly heated.

3 medium potatoes

salt and pepper to taste

1 cup shredded cheddar cheese

1 cup shredded pepper jack cheese

3 green onions (chopped)

1 can sliced ripe olives (drained)

Sour cream and salsa

Use leftover baked potatoes or bake the potatoes until almost tender. Cool slightly, peel and cut into 1/8 inch slices.

Arrange half the potatoes in greased microwave safe 9 inch pie plate. Season with salt and peppper.

Sprinkle with half of the cheeses. Repeat layers.

Top with onion and olives.

Microwave, uncovered for 7-8 minutes til cheese is melted and potatoes are tender.

Serve with sour cream and salsa.

2 lb pkg frozen cubed hash brown potatoes

2 cups cubed Velveeta cheese

1 can cream of celery soup

1 can cream of chicken soup

1 pint sour cream

1/2 lb bacon (cooked and crumbled)

1 medium onion (chopped)

1/4 cup margarine

1/4 tsp pepper

Mix all together and put in crockpot.

Cook on low for 4 to 5 hours.

1 (2 lb) pkg frozen hash browns

1/2 cup chopped onion

16 ounces sour cream

1 can cream of chicken soup

1/2 cup margarine (melted)

8 ounces shredded cheddar cheese

Combine sour cream, soup, onion and melted margarine.

Stir in hash browns and spread into greased 9×13 inch pan. Sprinkle cheese on top.

Bake at 350 degrees for 45 – 60 minutes.

8 slices French Bread ( 1 inch thick)

2/3 cup choped green pepper

1/3 cup chopped onion

2 garlic cloves (minced)

4 eggs

4 bacon strips (cooked & crumbled)

2 tsp sugar

1 tsp salt

1 tsp dried oregano

1/2 tsp pepper

2 med tomatoes (sliced thick)

1 cup mozzarella cheese

Spread 2 T margarine on both sides of French bread; place on baking sheet, bake at 400 degrees for about 3 minutes on each side till lightly toasted. Cut into 1 inch cubes.

In skillet saute green pepper, onion and garlic cloves in 1 T margarine till tender.

In large bowl lightly beat the eggs, stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper.

Transfer to greased 11x 7 greased baking dish. Arrange tomatoes on top, then sprinkle cheese on top of tomatoes.

Bake uncovered at 350 degrees for 30-35 minutes, till knife inserted in center comes out clean.

3 T margarine

2 T flour

3 cups milk

1 tsp salt

1/4 tsp pepper

1 can cream of onion soup

6 medium potatoes

Ham

Melt margarine then add flour, milk, salt, pepper and soup. Stir until thickened.

Peel potatoes and thinly slice. Cut ham into cubes.

Mix together, put in casserole dish and bake at 350 degrees for 1 1/2 hours.

1/2 lb potatoes

1/2 cup peas (frozen)

1/4 cup onion (chopped)

1 T dry milk powder

1 1/2 tsp flour

1/2 tsp salt

dash of pepper

dash of butter-flavored sprinkles

1/3 cup milk

Peel and cut potatoes into cubes.

In medium saucepan cook potatoes in small amount of boiling water for 10 minutes.

Stir in frozen peas and onions; cook 10 minutes longer or until vegetables are tender; drain well.

In saucepan stir together dry milk, flour, butter sprinkles, salt and pepper. Gradually stir milk with dry ingredients until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in cooked vegetables, heat through.

Makes 2 servings.

1 1/2 cup sugar

1/2 cup vinegar

1/2 cup cream or Half & Half

5 medium cucumbers

Peel and thinly slice cucumbers into salted water. Let sit for 1 to 2 hours then drain and rinse. Mix sugar and vinegar well, stir in cream. Add cucumbers and refrigerate for 3 to 4 hours.