• 1 tablespoon Parmesan cheese (grated)
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 1 (3 1/2 – 4 lb.) broiler/fryer chicken/chicken breast (cut up, skin removed)
• 2 eggs
• 2 tablespoons water
• 1 1/2 cups mashed potato flakes
• 1/2 cup butter or margarine (melted)

In a large resealable plastic bag, combine first four ingredients.  Add chicken in 2 batches; shake to coat.  In a shallow bowl, beat eggs and water.  Dip chicken in egg mixture, then coat with potato flakes.  Pour butter into a 13 x 9 x 2 inch baking dish; add chicken.  Bake, uncovered, at 375 degrees for 30 minutes.  Turn the chicken; bake 30 minutes longer or until juices run clear.  YIELD: 4 servings.

• 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 above in covered casserole and cook at 275 degrees for five hours.  For soup, add more tomato sauce diluted with water.

(Judy Denham)

• 1 cup butter or margarine
• 3 cups sugar
• 5 eggs
• 1 teaspoon vanilla
• 1 cup plain yogurt
• 1/2 teaspoon baking soda
• 2 3/4 cups flour
• 1/4 cup orange juice
• 1 1/2 teaspoon grated orange rind

Orange Glaze:

• 1 tablespoon butter or margarine, softened
• 1 egg yolk
• 2 cups powdered sugar
• 1 teaspoon grated orange rind
• 1/4 cup orange juice

In a large mixing bowl, cream butter with sugar until light and fluffy.  Beat in eggs one at a time, beating well after each addition.  Add vanilla.  In a small bowl, mix yogurt and baking soda.  Add to creamed mixture, alternately with flour.  Beat in orange juice and rind.  Pour batter into a well buttered 10 cup bundt pan.  Bake at 350 degrees for 45 to 50 minutes until cake tester comes out clean.  Cool cake in pan on wire rack for 40 minutes.  Remove cake from pan and cool completely.  While cake is cooling, combine all ingredients for the glaze in a small bowl.  Blend until smooth.  Spoon over completely cooled cake.  Serves 16 to 18.

(Julie Lauritsen)

• 1 1/2 to 2 lbs. round steak
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 onion, sliced
• 1/4 teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef bouillon
• 1 tablespoon ketchup
• 2 tablespoons dry white wine (optional)
• 1/4 lb. fresh mushrooms, sliced
• 1/3 cup flour
• 1 cup dairy sour cream

Cut steak into 1/4″ strips.  Coat with salt and pepper.  Drop in bottom of crock pot with onion.  Mix garlic salt, Worcestershire sauce, bouillon and ketchup; pour over meat.  Cover and cook on low 6 to 8 hours, or until tender.  When done turn control to high and add wine and mushrooms.  Mix flour with small amount of cold water and add to meat mixture, stirring until blended.  Cook on high 15 minutes until thickened.  Stir in sour cream and turn off heat.  Serve over rice or noodles.

• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1 can (7.5 oz.) Pillsbury refrigerated buttermilk biscuits
• 10 cubes (3/4″) Cheddar, Monterey Jack or mozzarella cheese
• 3 tablespoons butter or margarine, melted
• 1/2 cup pizza sauce, heated (if desired)

Heat oven to 375 degrees.  Spray 8″ round pan with cooking spray.  In small bowl, stir together Parmesan cheese and Italian seasoning.

Separate dough into 10 biscuits; flatten each to a 2″ round.  Place one cheese cube in center of each biscuit round.  Bring dough up around cheese cube; press edge to seal and shape into a ball.  Roll in butter, then in Parmesan cheese mixture.  Place 1/4″ apart in pan.

Bake 15 to 20 minutes or until golden brown.  Cool slightly; serve warm with pizza sauce.

• 3 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 3 eggs, well beaten
• 3/4 cup vegetable oil
• 2 1/2 cups sliced strawberries, drained
• 1 cup chopped pecans (optional)

Combine ry ingredients.  Add eggs and oil, stirring briefly.  Fold in berries and nuts.  Spoon batter into two 8″ x 4″ buttered loaf pans.  Bake at 350 degrees for about 1 hour.  Freezes well.

• 1 lb. ground ham or turkey ham
• 2 lbs. lean ground beef
• 1 cup graham cracker crumbs
• 2 eggs, slightly beaten
• 1/4 cup milk

Mix ham, beef, eggs, crumbs and milk well.  Put in loaf pan and bake 1 1/2 hours at 325 degrees.  During last half hour, put sauce on top and return to oven.  Serves 1.

SAUCE:

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

Mix well.

(Lyne Fabian)

• 1 1/4 lb. ground beef
• 1/4 cup milk
• 1/2 tablespoon minced onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package Stove Top dressing mix (chicken or regular)
• 1 can cream soup (chicken or mushroom)
• 1/2 cup milk

Combine ground beef, 1/4 cup milk, onion, salt and pepper.  Place half of mixture in a 1 1/2 quart casserole.  Mix dressing as directed on package.  Spread dressing over the beef mixture; top with remaining beef mixture.  Mix soup and 1/2 cup milk; pour over entire mixture.  Bake at 325 degrees for about an hour.  Variation:  one can of vegetables may be added to center layer.

(Linda Havens)

• 1 loaf frozen bread dough, thawed & cut into 18 or 20 pieces
• 1/2 cup butter or margarine
• cinnamon & sugar mixture (2 teaspoons & 1/2 cup or so)
• 3/4 cup brown sugar
• 1 package regular butterscotch pudding
• 1/2 teaspoon vanilla
• scant 1/2 cup milk (use less, maybe 2 tablespoons less)

Drop each piece of bread dough into melted butter and then into the cinnamon/sugar mixture.  Place in a bundt pan.  Add the brown sugar, pudding, vanilla and milk to the remaining melted butter and sugar mixture.  Pour this over the rolls.  Cover and let rise overnight.  Bake at 350 degrees for 15 to 20 minutes, or until nive and brown on top.  Turn upside-down on plate so that the pudding mixture will be on top.

(Carol Page)

• 1 lb. bulk Italian sausage
• 1 tablespoon minced garlic
• 1/2 lb. uncooked thin spaghetti, broken into 2″ lengths
• 1 jar (26 oz.) spaghetti sauce
• 1 1/2 cups water
• 1 cup (4 oz.) shredded mozzarella cheese
• 1/2 cup diced green bell pepper
• 1 1/3 cups French’s French fried onions

Cook sausage and garlic in large non-stick skillet over medium heat until browned, stirring frequently; drain.

Stir in uncooked spaghetti, spaghetti sauce and water.  Bring to a boil; reduce heat to medium-low.  Cover and simmer 15 minutes or until spaghetti is cooked, stirring occasionally.

Top spaghetti mixture with cheese, bell pepper and french fried onions; remove from heat.  Cover and let stand 3 minutes until cheese is melted.  Serve immediately.

Makes 8 servings.

*Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni from green bell pepper.