• 10 bacon strips, diced
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1/4 cup chopped bell peppers
• 1/4 cup margarine or butter
• 1/4 cup all-purpose flour
• Salt
• Pepper
• 2 cups milk
• 8 eggs
• 1/4 cup milk
• English muffins
• Parsley

Cook bacon until crisp.  Remove bacon from heat; set aside.  Saute mushrooms, onions and peppers in bacon drippings until tender; set aside.  In saucepan, melt butter.  Stir in flour, salt, pepper and 2 cups milk until smooth.  Cook until thickened.  Crumble and stir in bacon and sauteed vegetables; set aside.  Scramble eggs with remaining milk in skillet over medium heat.  Cut English muffins in half.  Place on bottom and sides of 11″ x 7″ pan.  Cover with half the white sauce.  Spoon eggs over all; top with remaining sauce.  Sprinkle with cheddar cheese (optional).  Sprinkle with Parsley.  Bake in 350 degree oven for 20 minutes.

(Charles Duke, Des Moines)

• 1/4 cup all-purpose flour
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 large boneless skinless chicken breast halves
• 6 tablespoons vegetable oil
• 1 can (4 oz.) mushroom stems and pieces
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1/2 cup chicken broth
• 1/2 cup orange juice
• 2 tablespoons brown sugar
• 1/4 teaspoon ground nutmeg
• hot cooked white rice, optional

In a shallow bowl or resealable plastic bag, mix the flour, seasoned salt, garlic powder and pepper.  Coat chicken in flour mixture.  In a large skillet, cook chicken in oil until golden on both sides.

Drain mushrooms, reserving liquid.  Sprinkle mushrooms over chicken.  In a bowl, stir the soup, broth, orange juice, reserved mushroom liquid, brown sugar and nutmeg.  Pour over chicken in skillet.

Cover and simmer for about 30 minutes or until chicken is no longer pink.  Serve chicken and sauce over rice, if desired.

• 2 cups cooked diced chicken
• 1 cup finely diced celery
• 1 cup grated carrots
• 1 teaspoon grated onion
• 1 1/2 cup salad dressing
• 1 teaspoon vinegar
• 1 1/2 teaspoon prepared mustard
• 1 (4 oz.) can shoestring potatoes

Combine all ingredients except potatoes.  Chill.  Add shoestring potatoes just before serving.

(Betty Swedeen)

• 6 skinned breast halves
• 1 cup seasoned Italian bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 envelope Italian salad dressing mix
• 2 teaspoons dried oregano
• 1/4 teaspoon garlic powder
• 2 large eggs, beaten
• 1/3 cup vegetable oil

Combine bread crumbs, cheese, dressing mix, oregano and garlic.  Dip chicken in beaten eggs, then bread crumb mixture.  Heat oil in a large skillet.  Add chicken.  Cook on each side until golden brown, adding extra oil if needed.

(John Powell)

• 1 cup brown sugar
• 1 cup white syrup
• 1 cup peanut butter
• 1 tablespoon vanilla
• 1/4 teaspoon salt
• 1 box Rice Chex cereal

Bring to a boil brown sugar and syrup about one minute, take off heat and stir in peanut butter, vanilla and salt.  Pour mix over cereal in large bowl and mix well to coat.  Butter 9″ x 13″ pan and pat in pan.  Drizzle with chocolate on top.

(LaVerne Martens)

• 3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)
• 20 yellow or red cherry tomatoes, quartered
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• salt and ground pepper

In transportable bowl, combine the corn, tomatoes, basil and parsley.  Add the olive oil, vinegar and salt and pepper to taste.  Stir to combine.  Taste and adjust the seasonings.  Cover until ready to serve.  Serve at room temperature.

• 1 1/4 cups finely crushed coconut bar cookies
• 1/4 cup (1/2 stick) butter or margarine, melted
• 3 tablespoons sugar
• 2 packages (8 oz. each) Philadelphia cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 1/2 teaspoon grated lime peel
• 1/3 cup lime juice
• few drops green food coloring (optional)

Preheat oven to 350 degrees.  Mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate.  Bake 10 minutes.  Cool.

Beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended.  Add peel, juice, food coloring; mix well.  Pour into crust.

Refrigerate at least 8 hours or overnight.  Store leftover pie in refrigerator.

• 2 cups fresh boiled corn, cut off cob
• 1 cup diced green pepper
• 1 cup diced sweet red pepper
• 1 cup diced celery
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 1 pinch cayenne pepper
• 1 1/2 tablespoons olive or vegetable oil
• 1 clove garlic, minced
• 3 tablespoons lime juice

In large bowl, combine corn, peppers, celery, parsley, onions, cheese, cumin, salt, pepper, hot pepper sauce and cayenne pepper.  Mix well.  In small bowl, combine oil and garlic.  Microwave on high 60 seconds.  Cool; whisk in lime juice.  Pour over corn mixture; toss to coat.  Cover; refrigerate until serving.

(Pat Butler, Lacona)

• 6 russet potatoes, peeled and sliced
• 2 onions, sliced (1/2 cup)
• 1/4 cup grated cheddar cheese
• 1 1/2 cup half and half
• 1/2 cup milk
• 2 tablespoons butter or margarine
• 1/8 teaspoon parsley flakes
• 1/4 teaspoon all purpose seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crushed crackers
• 1 tablespoon butter or margarine, melted

Spray glass casserole dish with non-stick cooking spray.  Alternate layers of potatoes, onions and cheese.  In saucepan, heat half and half, milk and the 2 tablespoons butter.  Pour over potatoes.  Bake in 350 degree oven 60 minutes.  In small bowl, combine seasonings, crackers and melted butter; mix well.  Last 15 minutes of baking time, top casserole with cracker mixture.  Return to oven.

• 1 1/2 lbs. ground beef
• 12 lasagne noodles, uncooked
• 4 cups grated mozzarella cheese
• 1 medium onion, chopped
• 32 oz. jar spaghetti sauce
• oregano, to taste
• garlic salt, to taste
• salt, to taste
• pepper, to taste

Brown meat and onion; drain.  Mix together meat, sauce and spices.  Grease 9″ x 13″ pan.  Spread 1/4 cup sauce in bottom of pan.  Layer 6 noodles, then 1/2 of meat/sauce mixture, then spread on 2 cups of cheese.  Repeat layers – noodles, sauce, cheese.  Top with Parmesan cheese.  Let stand at least 4 hours or overnight in refrigerator.  Bake at 350 degrees for 40 minutes or until done.

(Diane Funk)