Sides

• 1 medium potato for each person
• 2 TBL salt
• Milk
• Butter
• (For about 10 lbs potatoes, use about 1 cup milk and 3-4 Tbsp butter)

Rinse, peel and chop potatoes. Put potatoes in large pot with water, add salt. Boil potatoes for 30-45 minutes. Drain potatoes, put in bowl and mash up with potato masher. Pour milk into empty pot, warm on high until boils. Mix with electric mixer, add milk and butter, until smooth. Add pepper and 1 Tbsp butter on top. Serve immediately.

• 1 bag (32 oz) frozen hash browns (diced or shredded)
• 2 cans cream of chicken
• 2 cups sour cream
• 1 cup shredded cheddar cheese
• 1/3 cup chopped onions, sautéed with ½ cup butter

Topping:

• 2 cups crushed corn flakes
• 2 TBL melted butter

Preheat oven to 350º F. Mix all ingredients together in large bowl. Pour into 13x 9-in pan. Spread evenly. Pour crushed corn flakes on top; pour melted butter over corn flakes. Cook in oven 45 minutes or until heated through.

(From Julie Wilcox)

• 3 cups sweet potatoes (mashed and cooled)
• 1 1/2 cups brown suger, packed (divided)
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup milk
• 3/4 cup butter, melted(divided)
• 1/3 cup flour
• 4 oz chopped pecans (chopped, 1 cup)

1. Peel 3-4 large sweet potatoes, cut them into 1-inch slices, and put them in a saucepan. Cover them with water, bring to a boil, and lower the heat to medium-low. Cover the pan and cook for about 15 minutes, or until the potatoes are very tender. Drain, mash, and let them cool slightly.
2. Heat oven to 350 degrees.
3. Butter a 2-quart casserole dish.
4. In a large bowl, combine the mashed sweet potatoes with 1 cup of the brown sugar, eggs, vanilla extract, milk, and 1/2 cup of melted butter. Blend thoroughly and spoon mixture into prepared dish.
5. In another bowl combine the remaining 1/2 cup of brown sugar, the flour, the remaining 1/4 cup of melted butter, and the chopped pecans.
6. Sprinkle the pecan topping mixture over the top of the sweet potato casserole.
7. Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.

Yield: 8 servings

• 12 Hard Boiled eggs
• Mayonnaise
• Mustard
• Pickle Juice
• Paprika

Peel eggs and slice in half lengthwise. Put all of the cooked egg yolks into a small mixing bowl. Add mayonnaise, mustard and pickle juice (to taste), mix well. Scoop egg yolk mixture into egg white slices. Sprinkle with paprika. Serve or cover and refrigerate for up to 24 hours.

• Potato salad from Costco
• 2 dozen eggs (hard-boiled)
• 2 cups Elbow macaroni
• 1 jar Mayonnaise
• Garlic Powder
• Onions or onion powder
• Garlic salt
• Ground pepper

Cook elbow macaroni according to package directions. Drain and let sit. Slice eggs by hand. In large bowl combine Costco potato salad, macaroni and sliced eggs. Flavor by taste with seasonings and mayonnaise. (Makes A LOT!!)

• 1 can creamed corn
• 1 can corn, drained
• ½ stick butter or margarine
• Dash of paprika
• 2 eggs
• ¼ to ½ cup milk
• ¼ cup onion, chopped
• ½ tsp salt

Topping:

• Saltine crackers, crushed
• 2 Tbsp. butter or margarine, melted

Mix all ingredients in a large bowl, except crackers and 2 Tbsp. butter. Pour into a 13x9 inch pan. Cover top with crushed saltine crackers. Sprinkle melted butter over cracker crumbs. Bake at 350º F, for 30 minutes.

Yield: 12 servings

• 3 Medium sweet potatoes, cut into 1/2 inch thick wedges
• 3 Tbsp Olive Oil
• 1 tsp Smoked paprika
• 1/2 tsp Salt
• 1/2 tsp ground black pepper

1. Preheat oven 425 degrees.
2. Toss together sweet potatoes, 3 TBL oil, paprika, 1/2 tsp each of salt and pepper on a large rimmed lightly greased baking sheet.
3. Bake 20 minutes or until potatoes are browned and tender, stirring after 10 minutes.

• 5 Cups diced chicken, cooked and cooled
• 3 Cups rice, cooked and cooled
• 2 Tbsp. vinegar
• 2 Tbsp. orange juice concentrate
• 1 Cup pineapple chunks, drained
• 1 can mandarin oranges, drained
• 1 ½ Cups diced celery
• 2 Tbsp. salad oil
• 1 Tbsp. salt
• 1 ½ Cup green grapes, halved
• 1 ½ Cup mayonnaise
• 1 Cup slivered almonds

Make dressing with mayonnaise, oil, vinegar, orange juice and salt. Pour over the rest of the ingredients and stir well. Chill and serve.

I am going to go with one that is a favorite because of many reasons. First, because it is very yummy. Second, because it is very easy to make. Third, because it is versatile. It can be spread on bread and grilled. Or scooped with crackers. It is always requested when all (or even most) of our kids come home. From the kitchen of Dianne North

• 1 lg or 2 small packages raspberry jello (or cherry or strawberry)
• cans chilled evaporated milk (not lowfat)
• 1 can crushed pineapple, drained and chilled
• 1 tsp vanilla
• ¼ to ½ cup powdered sugar (optional)

Graham cracker crust:

• 1 pkg graham crackers, crushed;
• add 1 TBL sugar;
• ¼ cup melted butter.

Mix together and press into 9x13 in pan, saving a little to sprinkle on top.

Mix jello with 1 ½ cup boiling water. Stir until dissolved. Let cool until it is the consistency of syrup (about room temperature or so) stirring occasionally. Whip cold canned milk in large bowl. Add vanilla and sugar. Whip jello separately, then fold into whipped milk. Then fold in pineapple. Pour on crust, sprinkle with remaining graham crust and refrigerate immediately.

• 1 can of fruit cocktail or tropical fruit cocktail, drained
• 2 bananas, sliced
• 2 apples, cut into small pieces
• 1 orange, cut into small pieces (optional)

Combine all ingredients. Serve immediately.

Yields: 6 servings

• 12 oz fresh cranberries (chop in food processor)
• 1 jalapeno
• 1/2 cup green onions
• 1/4 cup cilantro
• 1 TBL lime or lemon juice
• 1/4 tsp kosher salt
• 1/2 cup sugar

Combine cranberries and sugar and chop in food processor. Finely chop green onions, cilantro, and jalapeno. Combine chopped items and cranberry mixture in a medium bowl. Stir in lime/lemon juice, salt, and sugar. Cover and refrigerate for 30 minutes.

Yields: 6-8 servings

• 16oz sauerkraut, drained
• 1 cup mayo
• 8oz cream cheese softened
• 1 cup grated Swiss cheese
• 1 cup grated American cheese
• 8oz chopped corned beef (I just buy 1/2 pound from deli)

Put all ingredients in a big bowl. Mush it all together-sorry, a good cook uses her hands! Pat into an 8x10 pan. Bake at 350º F for 30 minutes.

(From the kitchen of Terri Gustaveson)

• 2 TBL cornstarch for every 2 cups of turkey drippings
• ¼ cup cold water
• salt & pepper to taste

In a saucepan, add 2 tablespoons cornstarch for every 2 cuprs of turkey drippings. Add ¼ cup cold water, mix together. Bring to boil and season to taste with salt & pepper.

• 4 small pkgs Jello (or 2 large pkg)
• 2 ½ cups boiling water or apple juice

Completely dissolve gelatin in boiling water. Pour into 13x9 inch pan. Chill until firm, about 3 hours.

To unmold dip pan in warm water about 15 seconds. Cut into squares or use cookie cutters. Lift from pan.

Great finger food!

• 1 ½ lbs bulk, hot pork sausage
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (31 oz) pork and beans
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 1 can (15 ½ oz) great northern beans, rinsed and drained
• ¾ cup packed brown sugar
• 2 tsp ground mustard
• 1 ½ cups ketchup

In a skillet over medium heat, brown sausage; drain. Add green pepper and onion; sauté until tender. Drain. Add remaining ingredients; mix well. Pour into a greased 13 in x 9 in x 2 in baking dish. Cover and bake at 325 º F for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.

Yield 12-16 servings.

(From Aunt Lynne Johnson)