Baked Yellow Squash Casserole
2 pounds yellow summer squash, sliced 1/2 C onions, chopped salt and pepper 1 can condensed cream of chicken soup 1 c sour cream	1 c shredded carrots 1 pkg. Pepperidge Farm herb seasoned stuffing mix 1/2 C melted margarine 3 C grated cheddar cheese
Heat oven to 350. Combine squash and onion in a large saucepan. Cover with water, add a bit of salt if desired. Cook until te nder, about 5 minutes. Drain. Combine soup and sour cream in a large bowl and stir in the grated carrots. Add squash and onions. Combine stuffing mix with margarine and spread half on bottom of a 10x10 buttered casserole dish. Cover with half of the squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top. Bake at 350 for 45 minutes or until heated through. Serve hot.

Broccoli and Rice Casserole
3 pkgs. frozen chopped broccoli 1 cup cooked rice 1 can chopped pimento 1 can water chestnuts, sliced	1 8oz. jar Cheese Whiz 1 stick margarine or butter, sliced 1 can cream of mushroom soup shredded sharp cheese
Cook broccoli according to package directions. Combine with next six ingredients and pour into buttered casserole. Top with cheese. Bake in 3500 oven until hot and bubbly.

Fabulous Potatoes
6 large red potatoes bunch of green onion. tops and all 1 can cream of chicken soup 1 stick of butter or margarine	1 pt sour cream 1/2 lb of sharp cheddar cheese, grated salt and pepper to taste
peel potatoes, chop and cook until done, Clean onions and chop. Mix potatoes and onions. Salt and pepper to taste. In another bowl mix soup, butter, sour cream. In large baking dish put layer of potatoes, then sauce, then another of potatoes, then sauce. Sprinkle grated cheese on top. Bake at 3500 for 40 minutes.

Give Away Zucchini Grill Out
2 large zucchini 1 (16 ounce) bottle Italian-style salad dressing
1 Rinse zucchini and slice into 1/2 inch rounds. Place zucchini pieces into a large bowl and cover with salad dressing. Stir to coat, cover and refrigerate for two to three hours. 2 Preheat the grill for high heat. Lightly oil grate and place zucchini on to grill. Cook 3 to 4 minutes on each side or until done.

Mexican Corn Bread from Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer
1 1/2 cups yellow cornmeal 1 1/2 cups all-purpose flour 2 tbs sugar 1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup buttermilk	1 81/2 oz can cream style corn 2 tbs bacon-drippings 1 medium seize onion finely chopped 6 strips bacon, cooked and crumbled 1 cup grated American cheese, divided 1 to 2 tbs chopped green chilies
Preheat coven to 4000. Butter 9 inch square pan. Combine cornmeal, flour, sugar, baking soda and salt in large mixing bowl. Beat eggs and stir in buttermilk, corn, bacon drippings, onion, bacon, 1/2 cup cheese and chilies. Add to cornmeal mixture, stir until well combined. Pour batter into prepared pan and sprinkle with remaining cheese. Bake 45 minutes. Makes 8 to 10 servings.

Missy Potatoes This recipes is from Victorian Sampkler Cookbook. Victorian Sampler Tea Room is a wonderful restaurant in Eureka Springs, Arkansas
1 (2l b) pkg. frozen hash brown potatoes, thawed 1 (16 oz) carton sour cream 1 (10 oz) can cream of celery 1 cup (4 oz) shredded sharp Cheddar cheese	1/2 cup butter, softened 1 tsp salt 1 tsp. coarsely ground black pepper 1/2 cup round buttery cracker crumbs
Combine first 7 ingredients; spoon into a lightly greased 13 X 9 X2 inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 3500 for 40 minutes until bubbly Yields 10 to 12 servings

Picante Potato Pie
4 cups frozen hash brown potato cubes 4 eggs 2 tablespoons flour 1 cup finely chopped fully cooked ham i cup shredded Monterey Jack cheese 1 can picante sauce	1 can chopped green chilies 1/4 cup sliced green onions 1/4 teaspoon salt Pinch of pepper 1/2 cup shredded cheddar cheese 1 lg. tomato chopped
1. In 10" deep dish pie plate, microwave potatoes at high for 4 to 5 minutes until defrosted. 2. In medium mixing bowl combine remaining ingredients except Cheddar cheese and tomatoes. 3. Microwave on high for five minutes then medium for 10 to 15 minutes or until knife is clean. 4. Sprinkle Cheddar cheese around edge of pie. Microwave on high for 30 to 45 seconds or until cheese melts. Sprinkle tomatoes in the center. Then sprinkle with sliced green onions.

Traditional Potato Salad
6 good-sized red potatoes 2 tsp. salt 1/4 tsp. paprika 1/4 tsp. dry mustard 5 tbsp. Crisco oil 2 tbps. cider vinegar	2 hard cooked eggs, chopped 1 onion, coarsely chopped 1/2 C diced celery 1/4 C diced bell pepper 1 C mayonnaise 1 tbsp. prepared mustard 1 tsp. celery salt
Boil potatoes in their jackets until tender. While still warm, peel and cut into chunks. In a small bowl, mix salt, paprika, dry mustard, oil and vinegar. Pour over potatoes and toss to coat. Chill. When cold add chopped eggs and vegetables. Mix mayonnaise with mustard and celery salt, stir in. Pack down in bowl and sprinkle top with paprika. Chill and serve cold.

Zucchini Casserole
2lb zucchini ( 4c cooked and chopped) ½ lb bulk pork sausage ¼ c chopped onion ½ c cracker crumbs 2 eggs (slightly beaten	salt and pepper to taste ½ grated Parmesan cheese ¼ tsp thyme ¼ tsp rosemary ¼ garlic salt
Cook zucchini whole in salted water for 10 to 15 minutes; then cut upo. Cook sausage and onions until brown. Add zucchini and all others ingredients. Pour into 9-inch- oiled pie pan. Sprinkle to with small amount of Parmesan cheese. Bake at 350 degrees about 45 minutes until firm and delicately browned.

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