1 - 1 lb. bag frozen hash browned potatoes
1 can cream of chicken soup
1/2 medium onion, chopped; cooked until tender
1/2 pint sour cream
1/4 tsp. salt
1/2 cup grated cheddar cheese

Topping:

1/2 cup crushed, buttered cornflakes (use 1/4 stick butter)
1/2 cup grated cheddar cheese

Mix everything together except topping ingredients. Pour into a 9 x 9 inch casserole dish and top with cornflakes and cheese mixture. Bake at 350 for 45 minutes to 1 hour.

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POTATO PANCAKES - KATHY MAY BEE

1/4 cup milk
2 eggs
3 cups diced raw potatoes
1 small onion, quartered
3 Tbsp. flour
1 tsp. salt
1/4 tsp. baking powder

Put all ingredients in blender, in order listed. Cover and blend just until all potatoes go through blades (about 10 seconds). Do not over-blend or potatoes will be liquefied. Pour small amounts onto a hot, greased griddle or frying pan. Fry until golden brown on both sides, turning once.

CORN FRITTERS - LYNN HANKS

6 Tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. nutmeg
2 eggs
1 cup creamed corn

Sift dry ingredients together. Beat eggs until light. Add corn. Mix well. Batter is better if made right before cooking. Melt 3 Tbsp. butter in pan. Add spoonfuls of batter. Brown. Turn and brown, then serve.

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FRESH BEAN MEDLEY - ZINA LIMB MAYBEE

Fresh green beans, strings removed and cut up bite size
2 medium tomatoes
2 Tbsp. oil
2 tsp. soy sauce
2 cloves of fresh garlic
1/4 cup diced onion
2 cubes of chicken bouillon
2 cups water

Use 6 quart pan and fill it half way with beans cut into bite size pieces. Combine chicken bouillon cubes and 2 cup water and stir until dissolved. Sauté garlic until golden brown, add onions. Put onion, garlic, bouillon and water with beans and add soy sauce an d remaining cup of water. Bring to boil, then reduce heat to simmer and simmer until beans are soft.

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MICROWAVE RATATOUILLE - BENITA SAATVEDT

1 medium onion, sliced
1 green pepper, cut in strips
1 eggplant, cubed
1 clove garlic, minced
2 Tbsp. olive oil
2 zucchini, sliced
2 tsp. fresh parsley, chopped
1 tsp. basil
1 tsp. oregano
1/4 tsp. black pepper
3 tomatoes, cubed

In 3-quart casserole, combine onion, green pepper, eggplant, garlic and oil. Cover. Microwave on high 4 - 5 minutes; stir in remaining ingredients except tomatoes. Cover and microwave 6 - 7 minutes until vegetables are tender, stirring once during cooking. Mix in tomatoes. Cover and microwave 2 - 3 minutes.

CREAMY VEGETABLES IN PASTRY SHELLS
TERESA ORTIZ & SHELLY NORBY

1 pkg. Pepperidge Farm Frozen Puff Pastry shells
1 can (10-3/4 oz.) Campbell's cream of mushroom soup
1/3 cup milk OR water
1 bag (16 oz.) frozen vegetable combination (broccoli, carrots, cauliflower) cooked and drained

Prepare pastry shells according to package directions. Meanwhile, in 1-qt. saucepan, combine soup and milk. Over low heat, heat through, stirring often. Evenly divide hot cooked vegetables among pastry shells. Spoon sauce over vegetables and pastry shells. Serves 6. Variation: Substitute 2 cups broccoli flowerets, 1 cup cauliflowerets and 2 medium carrots, sliced (about 1 cup), cooked and drained for frozen vegetable combination.

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BROCCOLI CHEESE PIE - SHELLY NORBY

2 bunches broccoli
3 cups cheese
1 medium onion
2/3 cup Bisquik
1 egg
1/2 cup milk

Steam broccoli until tender. Grate cheese. Dice onion. Mix broccoli, 2 cups cheese and onion together in a bowl, then put it in a greased glass pie pan.

Mix Bisquik, egg and milk together. It should be thin, but not watery. Pour it over the broccoli mixture in the pie pan. Bake at 350 degrees for 30 to 40 minutes. (Put a toothpick in the center and be sure it comes out clean.) When cooked all the way, spread remaining cheese on the top and put back in the oven until melted.

SPANISH CORN - SHELLY NORBY

2 Tbsp. oil
1/2 tsp. garlic, crushed
1 chopped onion
1 lb. ground meat (beef or turkey)
1 - 8 oz. can of creamed corn
1 - 8 oz. can of tomato sauce
1 cup of milk
1 cup corn meal
1 can of pitted black olives
1 pkg. of chili seasoning

Sauté onion in oil and add garlic. Brown meat in skillet in oil; add salt and pepper to taste. (Chop with spatula into small pieces.) Transfer meat to bowl for baking. Add the rest of the ingredients and stir until mixed evenly. Bake at 350 degrees for 1 hour or until solid in a 350 degree oven. It's easy and sooo good! Serve with French bread or tortillas.

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