• 1 loaf frozen bread
• 1 1/2 lb. hamburger
• 8 slices Velveeta cheese
• 1/2 cup chopped celery
• 1 diced tomato

Thaw frozen bread.  Roll out into a rectangle.  Cook hamburger; drain.  Put on top of rolled-out dough.  Top with other ingredients.  Roll up like a bread loaf.  Bake 30 to 40 minutes, until crust is golden brown.

(Mitch Kleen)

• 1 package refrigerator crescent rolls
• 1 lb. sausage, browned & drained
• 1 cup frozen hash brown potatoes
• 1 cup shredded Cheddar cheese
• 4 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup milk
• 2 tablespoons Parmesan cheese

Separate crescent rolls and pres into buttered 9 x 12 inch pan.  Brown sausage and spoon over the crust.  Add hash browns over this.  Add 1 cup shredded cheese.  Beat eggs, salt and pepper, milk and Parmesan cheese.  Pour over all.  Bake at 350 degrees for 25 to 30 minutes, until eggs are set.  Do not over bake.  Serve with fresh fruits.

(Jan Polkingharn)

• 1 lb. ground beef
• 1/4 cup bread crumbs
• 1 beaten egg
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped onion
• 1/4 cup chopped celery
• 1 can cream of mushroom soup
• 1/4 cup water

Combine all, except the last two ingredients (soup & water).  Shape into an oval patty about an inch thick.  Using a small amount of butter, brown on both sides in skillet.  Combine soup and water and pour around meat.  Cook slowly for 25 minutes.  Juice makes good gravy!

(Mrs. Terry (Norma) Wyllie

• 2 (3 oz.) packages  lemon Jell-O
• 2 cups hot water
• 2 cups cold water
• 1 can pineapple chunks or tidbits (drained)
• 3 bananas, sliced
• 8 large marshmallows, quartered
• 2 tablespoons flour
• 1/2 cup sugar
• 1 egg
• 1 cup pineapple juice; add water to make 1 cup
• 2 tablespoons butter
• 1 cup Cool Whip

Dissolve Jell-O in hot water.  Add cold water.  Pour in dish and let partially set, then add pineapple, bananas and marshmallows.  Let set.

Topping:  Mix flour and sugar together, stir in egg; mix well.  Add juice.  Cook until thick, approximately 5 minutes, stirring continuously.  Remove from heat; add butter.  Let cool.  When cool add Cool Whip and spread over set Jell-O.

(Diane Funk)

• 1 1/2 lb. hamburger
• Salt & pepper
• 8 to 10 oz. package narrow egg noodles, uncooked
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chicken vegetable soup
• 1 3/4 cups water
• 1/2 cup cut celery
• 1/2 cup finely chopped onion

Crumble raw hamburger in a 9 x 13 inch well-greased pan.  Salt and pepper lightly.  Sprinkle uncooked noodles over hamburger.  Mix rest of ingredients and pour over meat and noodle mixture.  Bake uncovered at 350 degrees for about one hour and 15 minutes.

(Bev Bennett)

• 1 lb. fish fillets of your choice
• 1/3 cup mayonnaise
• 2 tablespoons fine dry bread crumbs, or crushed cracker crumbs
• 1/4 cup Parmesan cheese

Brush each fillet with mayonnaise.  Mix cheese and crumbs.  Roll fish in crumbs and place in baking dish.  Bake at 375 degrees until fish is lightly browned and flakes easily when tested with fork, approximately 25 minutes.  Makes 3 to 4 servings.  Recipe can be doubled to serve more people.

(Bernice Ihrke)

• 1 tablespoon grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 chicken breasts, boned and skinned
• 2 eggs
• 2 tablespoons water
• 1 1/2 cup mashed potato flakes
• 1/2 cup melted margarine

In a large resealable bag, combine the first 5 ingredients; mix well.  Add the chicken, one at a time (coating each one, then taking out).  In a shallow bowl, beat the eggs and water.  Dip the coated chicken in the egg mixture, then roll in the potato flakes.  Pour the margarine into a 9″ x 13″ x 2″ pan; add chicken.  Bake, uncovered, at 375 degrees for 30 minutes.  The turn it over and bake an additional 30 minutes longer, or until juice runs clear.

(Deb Theulen, Atlantic)

• 1/2 pound-loaf French bread, sliced
• 3 tablespoons Imperial Margarine, softened
• 1 can (14.5 ounces) whole peeled tomatoes, cut up
• 1 1/2 pounds fresh tomatoes, thinly sliced
• 1 cup low fat cottage or ricotta cheese
• 1/4 cup olive or vegetable oil
• 3/4 teaspoon Lawry’s Seasoned Salt
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon Lawry’s Garlic Powder with Parsley
• 1/2 cup Parmesan cheese

Spread bread slices with margarine; cut into large cubes.  Arrange on jelly-roll pan.  Toast in 350 degree oven about 7 minutes.  Place 1/2 of cubes in greased 13″ x 9″ x 2″ baking dish.  Drain canned tomatoes, reserving liquid.  Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of Seasoned Salt, 1/2 of oregano and 1/2 of Garlic Powder with Parsley.  Repeat layers.  Sprinkle with Parmesan cheese.  Bake, covered, in 350 degree oven in 40 minutes.  Uncover and bake 5 minutes longer to brown top.  Presentation:  Sprinkle with parsley.  Serve with any grilled or baked meat, fish or poultry entree.  Yield:  8 to 10 servings.

• 1 chicken, cooked and deboned
• 2 cups chicken broth
• 1 cup milk
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 1/2 loaf bread, cubed
• 2 cans sliced mushrooms, drained
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• Salt
• Pepper
• Sage

Cube chicken and bread.  Add the rest of the ingredients.  Bake at 350 degrees in crock pot for one hour.

(Deb Brase)

• 3 pounds Fareway’s ham loaf or can use 2 pounds ham and 1 pound hamburger (optional – 1/2 pound pork sausage)
• 3 eggs, beaten
• 1 cup milk
• 2 cups graham cracker crumbs

Mix thoroughly ham, milk and eggs with graham crackers.  Put in 9″ x 13″ pan.

Sauce:

• 1 can tomato soup
• 1/4 cup vinegar
• 1 teaspoon dry mustard
• 1 cup brown sugar

Combine soup, vinegar, brown sugar and mustard.  Heat and pour over ham loaf.  Bake at 325 degrees for one hour or more uncovered.  Note – I do ham balls with this recipe.

(Agnes Kramer)