Sharon Greene/Canada

1 large onion	1/2 Lb mozzarella cheese (grated)
3 tomatoes	1/8 Lb feta cheese, Crumbled
2 small or 1 large zuchinni	4 Tbl parmesan cheese, Grated
2 Tbl oregano	Bread crumbs for garnish, If
1/2 Lb cheddar cheese (grated)	-Desired

Slice the onions, tomatoes and zucchini thinly. (Half or quarter the zucchini if large).
Arrange half the vegetables in a layer in a 9x11 pan. (9x13 worked OK for us).
Sprinkle with half the oregano and top with half the cheese.
Repeat to form second layer.
Top with bread crumbs if desired.
Bake at 350F for 35-40 minutes until cheese is melted and just starts to brown.
Cool 15 minutes before serving. Serves 6 humans or 4 pigs.

FSharonG/Canada

IBaking Potatoes	ISoup Mix
L11674	H
H1 Packet	ICooking Oil

JPeel potatoes and cut into chunks. Parboil for just a few minutes - 5 or
Jso. Drain. Mix with 1 package of soup mix. Mix with cooking oil. Bake at
J400 degrees F ntil tender all the way through. Broil for a few minutes
Jto crisp.
J

Claudia/USA

1 large zucchini or yellow squash	1 beaten egg
1 Can corn, cream style or whole	1/4 Cup Italian-seasoned bread
-kernel	-crumbs
1/4 Cup chopped onion	Salt to taste

Wash and cut up squash.
Boil in just a little water until tender.
Drain thoroughly and mash lightly.
Mix all ingredients. Add additional bread crumbs and butter to top of casserole.
Butter can be omitted if desired.
Bake at 375 degrees for about 45 minutes or until brown.

Arlene

1 40 0Z CAN OF SWEET PATATOES	TOPPING
3/4 Cup WHITE SUGAR	1 Cup BROWN SUGAR
1/2 Cup MELTED BUTTER	1/3 Cup FLOUR
2 EGGS BEATEN	1/3 Cup MELTED MARGARINE
1/2 Tsp CINNAMON	1 Cup CHOPPED PECANS
1 Tsp VANILLA

PERHEAT OVEN TO 350...
DRAIN & MASH PATATOES.
ADD ALL INGREDIENTS EXCEPT TOPPING.
MIX THROUGHLY.SPREAD IN 9X13 BAKING PAN.
CRUMBLE TOGETHER TOPPING INGRED.
SPRINKLE OVER SWEET POTATOES.BAKE FOR 25-35 MINUTES

Adrienne

3 Cup Sweet Potatoes -- cooked and	1/3 Cup milk
-mashed	Topping:
-fresh works best.	1/2 Cup Brown Sugar, firmly packed
1 Cup Sugar	1/4 Cup Flour
1/2 Cup Margarine	2 -1/2 Tablespoons Margarine,
2 Eggs, well beaten	-melted
1 Tsp Vanilla	1/2 Cup Chopped Nuts

Combine the first 6 ingredients and mix well.
Spoon into a 2 quart greased casserole.
Combine topping ingredients and sprinkle over potato mixture before baking.
Bake at 350 degrees F for 25 minutes.

Recipe Link: http://www.canadianliving.com

3 Lb /1.5 Kg	ILemon Rind
IAsparagus Spears	KGrated
KTrimmed	H1/4 cup (50 mL)
H2 tbsp (25 mL)	ILemon Juice
IVegetable Oil	L09152
L04518	H1/2 Teaspoon
H1 tbsp (15 mL)	ISalt And Pepper

Place asparagus on large rimmed baking sheet or in shallow roasting pan.
JSprinkle with oil, lemon rind and juice, salt and pepper; roll asparagus
Jto coat.
J
J(Make-ahead: Cover and refrigerate for up to 4 hours)
J
JRoast in 425 F (220 C) oven, rolling occasionally, until tender-crisp,
Jabout 20 minutes.

FSharonG/Canada

H2 Cups	L11297
IMashed Potatoes	H1/4 Teaspoon
L11934	Igarlic salt
H1 Cups	L02020
Icottage cheese	H3
L01014	IEgg Yolks
H1/2 Cups	KSlightly Beaten
Idairy sour cream	H3
H3 Tablespoon	IEgg White
IOnion	KStiffly Beaten
KFinely Chopped	H
H1 Teaspoon	ISalt And Pepper
IParsley	KTo Taste
KMinced

Prepare mashed potatoes and add remaining ingredients except egg whites;
Jgently fold in egg whites. Pour into eight 6-ounce custard cups
J
JBake at 350 degrees F. for 40 - 45 minutes.

MomsMenu.com

1 Lb Asparagus	1/2 Cups Croutons
1 Can Mushroom Soup
1 1/2 Cups Parmesan Cheese	H1/2 Cup

Prepare asparagus and line a quart casserole dish. Add 1/2 can of water
to soup.
Pour over asparagus and top with parmesan & croutons

This recipe came from Cindy

2 Lb Red Potatoes	1 envelope dry onion soup mix
1/3 Cup vegetable oil

Shake all together in a large plastic bag.
Empty onto a 13" x 9" x 2" baking pan.
Cover and bake at 350* for 35 Minutes, stirring occasionally.
Uncover and bake 15 minutes longer or until potatoes are tender.

Daphne: RECIPE FROM ARGENTINA

12 whole corn cobs	1 small red pepper
1 small onion	milk
¼ kg goat’s cheese (o pizza	Salt,sugar, Red Pepper Powder,
-cheese)	-Basil, To Taste
100 Grs fat-Free Beef Broth

Remove the husks from the corn keeping back the biggest and best of them to form the envelopes. Remove the hairs and wash the corn, then grate them right down to the cob

Apart, heat the fat and fry the chopped onion, then add the finely chopped red pepper, the salt and the red pepper powder. Next add a little warm milk and the grated corn grains, a teaspoon of dried or chopped fresh basil and if you like them sweet, add sugar to taste. Mix well and remove from the heat. If the preparation seems dry, add a little more warm milk. In some places like Tucuman ( north Argentina) they also add grated pumpkin.

Putting the envelopes together.

Wash the selected husks and put two together long sides overlapping. In the middle put about a dessert spoon of the mixture and a piece of cheese. Wrap over the long sides of the husks then the ends to form a packet about 3 square by 1 deep, and tie with a strip from other husks. The y are cooked in abundant boiling water , and simmered for about an hour or until the husks turn yellow.


Note; A more modern way of preparing the corn, would be to cut all the grains off the cob and put then them through the blender with pieces of red pepper and the fresh basil leaves. The mixture is also perfectly acceptable in pasty cases instead of wrapped in the husks. As Humitas they are usually served as a starter dish, one or two per person on a plate and opened and eaten with a knife and fork, the husks then discarded.

"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole" I'm sure many other names - but the most famous is Funeral Potatoes because it is often served at funerals and Church parties in Utah. "

6 Cup diced potatoes*	1 Cup sharp cheddar cheese, grated
1 Can (10 3/4 oz.) condensed cream	1/4 Cup grated onion (optional) **
-chicken	salt and pepper to taste
-soup	3 Tbl butter, melted
1/2 soup can milk	3/4 Cup corn flake crumbs
1 Cup sour cream

Cook fresh potatoes or thaw frozen potatoes (see * note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see ** note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

Notes:

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded).

** Use 1 tablespoon dried onion or saute 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.

The Recipe Lady/USA

2 Lbs Frozen Hashbrown Potatoes	1 Small Onion, Diced
1Can French Onion Soup	1 Cup Sour Cream
1 Can Cream Of Celery Soup	1 Cup Cheese, Shredded

Mix all ingredients in a large bowl.
Pour into a 9 x 13 casserole dish.
Bake at 350 degrees for about 1 to 1 1/2 hours until potatoes are tender.

Claudia /USA

1 1/2 Lb carrots, peeled and sliced	1 Tbl grated onion
(or 1 20-oz bag frozen sliced	1 Tbl prepared horseradish
-carrots, thawed)	1/4 Cup shredded cheddar cheese
1 Cup mayonnaise	2 Tbl buttered bread crumbs

In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/4 cup cooking liquid.
Place carrots in a 1-1/2 qt. baking dish.
Combine mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots.
Sprinkle with cheese; top with breadcrumbs.
Bake, uncovered, at 350! for 30 minutes.

Bigsis Pat/Canada: Colcannon is a popular Southern Ireland side dish featuring potatoes and either cabbage or kale. Our version features cabbage, and we've added cheese for kick.

4 potatoes, boiled and peeled	5 mL (1 teaspoon) salt, to taste
1 small or medium head of cabbage,	5 mL (1 teaspoon) pepper, to taste
-cooked	85 g (3 ounces) grated cheddar
50 mL (1/4 cup) milk	-cheese
15 mL (1 tablespoon) grated onion	-(optio
30 mL (2 tablespoons) butter

Mash the potatoes, butter, salt, pepper, and milk with mixer until light and fluffy. Stir in cabbage, grated onion, and cheese. Serve at once.

PeachyMarie/Ont,Canada

4 -5 cups peeled, thinly sliced	-chicken
-raw potatoes	-soup (regular or low-fat)
1 small onion, thinly sliced	1/2 Tsp salt or taste
-(optional)	pepper to taste
1 -2 Tbsp butter	1 Tbl flour
1 Can (10 oz) condensed cream of	milk

Place about 2 cups of potato slices in buttered 1 1/2 quart casserole.
Combine seasonings and flour; sprinkle half of this mixture over potatoes in casserole.
Dot with half of the butter. Add remainder of potato slices to casserole; dot with rest of the butter.
Sprinkle remainder of flour mixture over top.
Add enough milk to soup to make 2 cups; pour over potatoes

Claudia /USA

1/2 Cup margarine	-or diced Velveeta
3/4 Cup chopped celery	2 (10 oz.) packages frozen,
3/4 Cup chopped onion	-chopped broccoli, thawed
1 (8 oz.) jar pasteurized process	2 Can cream of celery soup
-cheese	2 Cup quick cooking rice, uncooked

In 2 quart casserole combine margarine, celery and onions.
Cover. Microwave at 100% (High) 3 to 3 1/2 minutes, or until tender, stirring once.
Add all remaining ingredients to casserole, blending well. Cover.
Sit casserole on inverted dish in oven and microwave at High for 10 minutes.
Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.

Claudia/USA

1 Lb carrots, peeled, cooked and	1 1/2 Cup grated cheddar cheese
-mashed	1 pat of butter
1 Cup sour cream (can be low-fat)	1 1/2 Tbl mustard
1 egg, beaten	Salt and pepper to taste

Mix carrots and potatoes together.
Add remaining ingredients. Bake until warm.
Can refrigerate overnight or freeze (allow to come to room temperature before baking).

Chef Nancy-Lee

1 Lb large mushrooms

1 pkg. stove topp stuffing

Preheat oven to 350.

Make stuffing as box suggests.

Clean mushrooms, break off stems and chop them fine.

Add to stuffing.

Stuff mushrooms and set on cookie sheet.

Bake for 20 min at 350

The Recipe Lady

1 Cup Breadcrumbs	1/2 Tsp Worcestershire sauce
10 ounces Spinach, chopped, frozen	1/2 Tsp Garlic, minced
3 Eggs	Salt and pepper to taste
1/4 Cup Butter, melted	6 Slice Tomatoes, 1/2-inch thick
1/4 Cup Parmesan cheese, grated

Defrost the spinach and squeeze until dry.
Lightly beat the eggs.
Mix together the breadcrumbs, spinach, eggs, butter, cheese, Worcestershire, and garlic.
Pre-heat the oven to 350. Lightly oil a cookie sheet.
Place the tomato slices on the pan and top with the spinach mixture.
Bake for 15 minutes or until just beginning to brown.

FSharonG/Canada

H2 Lbs	LA0015
IDried Beans	H1/4 Cups
H1 Medium	IBrown Sugar
IOnion	L19334
KSliced	H3/4 Lbs
H1/4 Cups	ISalt Pork
ITomato Ketchup	KSliced
H1 Teaspoon	H1/2cups
IMustard	IMolasses

JWash beans and add enough water to come 2 inches above
Jbeans, boil until tender. Put in deep casserole mixed
Jwith other ingredients and bake until crisp and brown,
JServe piping hot.

Chef Gramma Claudia

3 Lb small yellow squash (about 6	1 -1/2 cups onion, chopped
-cups when	1/2 Cup milk
-cooked)	2 large eggs
1/4 Cup butter	Melted butter
Salt and pepper to taste	1/2 Cup cracker crumbs

Wash --- don't peel --- squash; cut into small pieces and cook in salted water until tender. Don't overcook.

Drain and pour squash into baking dish and immediately add butter, then salt, pepper and onions.

Combine milk and eggs, and mix well with squash.

Top with a little melted butter and cracker crumbs.

Bake for 20 minutes or until brown in 450 degree oven.

FChef Lois /USA

H2 Cups	H1 Cups
Imashed potatoes	IHam
Kprepared with milk and butter	KCubed, Fully Cooked
L11934	H1/2 Cup
H1 Teaspoon	ICheddar Cheese
IButter Or Margarine	KShredded

JIn a skillet, melt butter. Stir in potatoes and ham; heat through.
JSprinkle with cheese. Reduce heat; cover and cook for 3-5 minutes or
Juntil the cheese is melted.
J