• 1 1/2 cups pre-cooked potatoes (has browns or diced potatoes)
• 1 1/2 cups pre-cooked turkey sausage, crumbled
• 1 1/2 cups cheddar cheese, shredded
• 1 1/2 cups chopped veggies, such as onions, mushrooms or chopped bell peppers (optional)
• 12 eggs (2 eggs per serving)

In the order listed, layer 1/4 cup of each ingredient (except for the eggs) into six pint-sized glass mason jars (or microwave-safe dishes).  Seal and store in the refrigerator for up to one week.  When ready to cook, lightly whisk two eggs and pour into the jar.  Microwave, uncovered, for one minute and give the eggs a quick stir.  Microwave an additional one to two minutes until the eggs are thoroughly cooked.  Let sit for one minute before removing from the microwave.  Caution:  jar and eggs will be hot!

Serving suggestion:  top with chopped tomatoes, scallions, cilantro or salsa.

• Stew meat, cut in 1″ pieces
• 1 1/2 cups tomato juice
• 2 tablespoons tapioca
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon instant beef bouillon
• 1 small onion, cut in chunks
• 5 medium potatoes (or more)
• 1 cup carrots, cut in chunks
• 1 stalk celery, cut in chunks

Put all of the above in covered casserole and cook at 275 degrees for 5 hours.  For soup, add more tomato sauce diluted with water.

(Judy Denham)

• 2 lbs. ground beef
• 1 medium onion, chopped
• 2 cans tomato soup
• 8 oz. can tomato sauce
• 1 can cream of mushroom soup
• dash of garlic salt
• 1/2 teaspoon Lawry’s season salt
• 1 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• dash of pepper
• 1 lb. macaroni

Brown beef and onion.  Drain well and add rest of ingredients except macaroni.  Simmer while cooking macaroni to package directions.  Pour sauce over cooked and drained macaroni.  Stir well and serve.  Instead of tomato sauce, can use homemade frozen spaghetti sauce.

(Gwen Hayes)

• 1 raw potato, pared and diced for each person to be served plus 1 extra (for the pot)
• 1 carrot, pared and diced (or grated) for each 2 potatoes that are used
• 1 stalk celery, diced for each 2 carrots used
• 1 tablespoon minced onion or 1 teaspoon onion powder
• parsley flakes
• salt and pepper to taste

Cook all together in enough water to cover, until vegetables are tender.  Add milk (about one quart) for 3 to 4 servings, with 2 tablespoons flour stirred in.  Cook until thickened slightly.  Some of potato can be mashed also.  Do not boil after adding milk.  When thickened, add 1 to 2 (6 1/2 oz.) cans of tuna, clams or salmon or equivalent of leftover cooked fish.  Simmer.  Makes a hearty soup.

(Evelyn Nelson)

• 1 lb. ground beef (80% lean)
• 2 large baking potatoes
• 1/2 cup chopped onion
• 12 oz. jar prepared medium picante sauce
• 1/2 teaspoon salt
• 2 slices American cheese, cut diagonally into quarters (or use shredded cheddar cheese
• sliced green onion

Scrub potatoes and prick each with a fork several times.  Microwave on high 8 to 10 minutes, rotating 1/4 turn after 4 minutes.  Let stand while preparing topping.

Topping:  Combine ground beef and onion; microwave on high for 3 minutes.  Stir to break up beef; continue cooking at high for 3 minutes; stir and pour off drippings.  Add picante sauce, stirring to combine.  Microwave beef mixture at high for 1 to 2 minutes until heated.  Cut potatoes in half length-wise, break up and fluff pulp with a fork.  Sprinkle with salt.  Spoon an equal amount of beef mixture over each potato half.  Top each with an equal amount of cheese; tent loosely with foil and let stand one minute.  Garnish with sliced onion.  Makes four servings.

(Shirley Rayl)

• 2 cups flour
• 2 cups sugar
• 4 tablespoons cocoa
• 2 sticks margarine
• 1 cup water
• 1/2 cup buttermilk
• 3 eggs, beaten
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• pinch of salt

Frosting:

• 1 stick oleo
• 6 tablespoons milk
• 1 teaspoon vanilla
• 4 tablespoons cocoa
• 1 lb. powdered sugar

Sift together flour and sugar.  Mix 4 tablespoons cocoa, 2 sticks margarine and water and boil, then pour over flour and sugar.  Then stir in buttermilk, eggs, soda, cinnamon, vanilla and salt.  Mix all ingredients well and bake in a 15″ x 10″ greased pan.  Bake 20 minutes at 400 degrees.  Cool and frost.  Serves 36.

Frosting:  Bring oleo, milk and cocoa to a boil; remove from heat.  Add powdered sugar and beat with electric beater until smooth.  Spread on cake while still warm.

(Sharon Smith)

• 1 box white cake mix
• 1 small can crushed pineapple
• 3 oz. instant pudding (any flavor)
• 3 bananas, sliced
• 8 oz. whipped topping 1/4 cup sugar
• coconut
• chopped pecans

Bake cake as directed in a deep 9″ x 13″ pan.  When cake is done and still warm, poke holes in top with wooden spoon handle.  Heat pineapple and sugar together.  Stir until sugar is dissolved.  Pour over cake.  Prepare pudding mix according to directions.  Pour over cooled cake.  Cover with bananas.  Put whipped topping on top.  Sprinkle with coconut.  Top with pecans.

(Betty J. Voggessen)

• 5 oz. uncooked spaghetti
• 2 cups diced cooked chicken, turkey or ham
• 1 (10.75 oz.) can undiluted reduced fat cream of mushroom soup
• 1/2 cup water
• 1/4 cup diced pimiento
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded cheddar cheese

Preheat oven to 350 degrees.

Break spaghetti into 2″ pieces.  Cook according to package directions for al dente (cooked but firm).  drain water.

In a mixing bowl, combine the cooked spaghetti, chicken, soup, water, pimiento, onion, salt, pepper and 1 cup of the cheese.

Pour into a lightly greased 2 1/2 quart casserole dish.

Bake for 30 minutes.

Remove from oven, sprinkle with the remaining 1/2 cup cheese.

• 4 cups unsweetened corn cereal squares
• 2 cups unsalted pretzels
• 1/2 cup unsalted pumpkin or squash seeds
• 1 1/2 teaspoons chili powder
• 1 teaspoon minced fresh cilantro or parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 egg white
• 2 tablespoons olive oil
• 2 tablespoons lime juice

Preheat oven to 350 degrees.  Spray baking sheet with nonstick cooking spray.

Combine cereal, pretzels and pumpkin seeds in large bowl.  Combine chili powder, cilantro, garlic powder and onion powder in small bowl.

Whisk egg white, oil and lime juice in separate small bowl until well blended.  Pour over cereal mixture; toss to coat.  Add seasoning mixture; mix lightly to coat evenly.  Transfer to prepared baking sheet.

Bake 45 minutes, stirring every 15 minutes.  Cool completely.  Store in airtight container.

Variation:  Substitute 1/2 cup unsalted peanuts for pumpkin seeds.

• 1 tablespoon butter
• 1 large or 2 small apples, peeled and thinly sliced (about 1 1/2 cups)
• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons ground cinnamon, divided
• 2 eggs
• 2 egg whites
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup milk
• sugar-free maple syrup (optional)

Preheat oven to 425 degrees.

Melt butter in medium cast iron or ovenproof skillet over medium heat.  Add apples, brown sugar and 1/2 teaspoon cinnamon; cook and stir five minutes or until apples just begin to soften.  Remove from heat.  Arrange apples slices in single layer in skillet.

Whisk eggs, egg whites, granulated sugar, remaining 1 teaspoon cinnamon, vanilla and salt in medium bowl until well blended.  Stir in flour and milk until smooth and well blended.  Pour evenly over apples.

Bake 20 to 25 minutes or until puffed and golden brown.  Serve with maple syrup, if desired.