• 5 to 6 medium uncooked red potatoes, peeled and shredded (3 cups)
• 5 bacon strips, cooked and crumbled
• 1/2 cup chopped onion
• 2 eggs, beaten
• 2 tablespoons all-purpose flour
• salt and pepper to taste
• dash ground nutmeg
• oil for frying

Rinse and thoroughly drain potatoes.  In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.  In an electric skillet, heat 1/8″ of oil to 375 degrees.  Drop batter by 2 heaping tablespoonfuls into hot oil.  Flatten to form patties.  Fry until golden brown; turn and cook the other side.  Drain on paper towels.

YIELD: 2 dozen

• 1 package (1 pound) small shell pasta
• 1 cup sliced yellow summer squash
• 1 cup sliced zucchini
• 1 cup julienne sweet red pepper
• 1 cup julienne green pepper
• 1 cup sliced green onions
• 6 garlic cloves, peeled and thinly sliced
• 1/4 cup butter
• 1 1/2 cups reduced-sodium chicken broth
• 1 small tomato, chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 2 teaspoons garlic pepper
• 1 teaspoon salt

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in butter until crisp-tender.  Add broth and tomato; bring to a boil.  Cook and stir until liquid is reduced by half.

Drain pasta; stir into vegetable mixture.  Cook one minute longer or until heated through.  Transfer to a large bowl.  Sprinkle with Parmesan cheese, parsley, garlic pepper and salt; toss to coat.  Serve immediately.

• 1 cup water
• 2 lbs. potatoes (about 6 medium)
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon pepper
• 1 small onion, thinly sliced
• 1/4 cup flour
• pepper
• 3 tablespoons butter
• 1 (10.5 oz.) can cream of mushroom soup
• 4 slices American cheese
• 1 teaspoon salt

Peel and thinly slice potatoes.  Toss with 1 cup water and cream of tartar.  Drain.  Put half of the sliced potatoes in a greased slow cooker.  Top with half the onions, flour, salt and pepper.  Add butter and undiluted soup.  Cover and cook on low for 7 to 9 hours (or on high for 3 to 4 hours).  Add cheese slices on top 30 minutes before serving.

• 3 to 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/4 cup olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• hot cooked angel hair pasta

In a 10″ ovenproof skillet, saute garlic in butter and oil until tender.  Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turns pink.  Sprinkle with Parmesan cheese, bread crumbs and parsley.  Broil 6″ from the heat for 2-3 minutes or until topping is golden brown.  Serve over pasta.

2 eggs beaten light, add one cup sugar gradually.  Add one cup thick sour cream to which 3/8 teaspoon of soda has been added, alternate with the following sifted together:

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Add 1/2 teaspoon vanilla

Put in 9″ x 13″ pan.  Bake at 350 degrees for 30-35 minutes.

For coffee cake, top with mixture of before taking:

• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons butter
• 1/2 cup chopped nuts

(Nellie Fink)

• 12 wonton wrappers
• 3 tablespoons butter, melted
• 1/3 cup packed brown sugar
• 3/4 cup Mascarpone cheese
• 2 tablespoons honey
• 2 teaspoons orange juice
• 2 cups sliced fresh strawberries
• whipped cream and fresh mint (optional)

Brush one side of each wonton wrapper with butter.  Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat.  Press wontons sugared side up into greased muffin cups.  Bake at 325 degrees for 7-9 minutes or until edges are lightly browned.  Remove to a wire rack to cool.

In a bowl, combine the cheese, honey and orange juice.  Spoon about 1 tablespoon of mixture into each wonton cup.  Top with strawberries.  Garnish with whipped cream and mint, if desired.

• 1 can green beans
• 1 can yellow beans
• 1 can kidney beans
• 1 medium onion, chopped
• 1 pepper, cut in strips

Mix together and pour over vegetables (do not heat…pour on cold)

Dressing:

• 1/2 cup vinegar
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Best to let sit over night.

• 1 box white cake mix
• 1 box instant chocolate pudding mix
• 3 egg whites
• 2 cups milk

Mix all together, beat well and bake in 350 degree oven.

CHOCOLATE PECAN FROSTING:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/4 lb. oleo
• 1 teaspoon vanilla

Combine all ingredients.  Cook and stir over medium heat until thickened.  Then add 1 1/3 cups angel flake coconut and 1 cup chopped pecans.  Beat until thick enough to spread.  Spread while warm.

(Mary Kipp, Mrs. Alie Eichelberger)

• 1 1/4 cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 can (17 oz.) fruit cocktail, undrained
• 1 teaspoon vanilla
• 1/2 cup brown sugar, firmly packed
• 1/2 cup chopped nuts

Combine flour, sugar, soda and salt in mixing bowl.  Combine egg and fruit cocktail with syrup and vanilla; add to dry ingredients and mix to dampen.  Pour into greased eight inch square pan.  Mix together the brown sugar and nuts and sprinkle over the batter.  Bake in 350 degree oven for 45 minutes or until done.  Cool and cut into squares.  Serve with whipped cream.  Makes about 10 servings.

(Mrs. E, Gene Miller)

• 1 package plain yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs (well beaten)
• 3/4 cup oil
• 3/4 cup water
• 1/4 teaspoon vanilla

Mix cake batter using the first six ingredients.  Then, grease a 9″ x 13″ pan and spread 3/4 cup of chopped walnut on bottom of pan.  Then, pour half of cake batter over walnuts.  Mix 1/2 cup of sugar and 1 teaspoon cinnamon and spread over batter.  Pour remaining batter over this and put chopped walnuts on top.  Bake at 350 degrees for 45 minutes.  When you take cake out of oven, mix 1 cup powdered sugar and 3 tablespoons of milk.  Pour over hot cake.