3 CUPS LEFTOVER OR PREPARED INSTANT MASHED POTATOES
2 TABLESPOONS FLOUR
1 1/2 TEASPOONS SALT
1/2 CUP SOUR CREAM
1 EGG SLIGHTLY BEATEN
4 SLICES CRISP BACON, CRUMBLED
1/4 TEASPOON PEPPER
2 TABLESPOONS DRIED CHIVES
1/2 CUP SHREDDED SWISS CHEESE
2 CUPS CHOCOLATE CHIPS ( 12 OZ PKG )
1 CUP PEANUT BUTTER
1 CUP BUTTER  ( 2 STICKS )
1 ( 12OZ ) PKG CRISPIX CEREAL  ( OR ANY CRISP SQUARE SHAPED CEREAL )
2 CUPS SUGAR
HAWAIIAN DELIGHTS
1 CAN FRUIT COCKTAIL
1 CAN MANDARIN ORANGES
1 CAN CRUSHED PINEAPPLE

ALL FRUIT SHOULD BE CHILLED FIRST

1 CUP MINIATURE MARSHMALLOWS
1/2 CUP CREAM CHEESE
1 CUP CHOPPED COCONUT
Drain fruit. Blend marshmallows & cream cheese. Mix all
ingredients just to blend. Refrigerate & serve when well chilled.
PECAN CHEESE LOG
8 OZ PKG CREAM CHEESE
1 CUP CRUMBLED BLUE CHEESE
4 OZ SWISS CHEESE, GRATED
1/2 TEASPOON TABASCO SAUCE
1 CUP CHOPPED PECANS
Blend cream cheese, swiss & blue cheese with Tabasco sauce. Chill
until firm ( about 1 hour ). Shape into ball or log & roll in chopped
pecans. Serve with crackers.
PEOPLE CHOW
Melt chocolate chips, peanut butter, & butter together in large saucepan.
Pour cereal into large bowl, then pour melted ingredients over the cereal
& mix well to coat cereal. Place sugar in a large paper bag. Add the
cereal. Close the bag & shake it until the cereal is well coated with the
sugar.
KAHLUA DIPPING CREAM
8 OZ PKG CREAM CHEESE
1 PINT WHIPPING CREAM
5 TABLESPOONS POWDERED SUGAR
10 TABLESPOONS KAHLUA
1 1/2 TABLESPOON VANILLA
Blend all ingredients until well blended.
BROCCOLI CHEESE SOUP
2 CANS CREAM OF POTATO SOUP
2 CANS EVAPORATED MILK
1 LB VELVEETA CHEESE, CUBED
1 ( 9 OZ ) PKG FROZEN CHOPPED BROCCOLI, THAWED
Mix all ingredients in a non stick saucepan & mix well. Bring to a simmer,
cooking until cheese is melted & soup is heated through. About 15 to 20
minutes. This soup has to be stirred often as it sticks & burns easily.
FRENCH ONION SOUP
4 ONIONS, SLICED
1/4 CUP BUTTER
3 ( 8 OZ ) CANS BEEF BROTH
1 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOON SALT
DASH OF PEPPER
6 TOASTED BAQUETTE SLICES
1 CUP PARMESAN CHEESE OR PROVOLONE
Cook onions in butter until lightly browned. Add broth &
worcestershire sauce, bring to boil. Add salt & pepper. Divide evenly
among 6 oven proof bowls. Sprinkle each baquette slice evenly with
cheese & place on top of soup. Place under broiler until melted.
ASPARAGUS SOUFFLE
4 LARGE EGGS
1 ( 15 OZ ) CAN ASPARAGUS TIPS, DRAINED
1 CUP SHARP CHEDDAR CHEESE, GRATED
1 CUP MAYONNAISE
1 CUP ASPARAGUS SOUP ( CAMPBELLS )
Beat eggs in blender. Add remaining ingredients one at a time. Pour into
greased casserole. Bake in 350* oven for 55 minutes in a pan of water.
MEMAWS RED CABBAGE
1 SMALL HEAD RED CABBAGE
2 ONIONS, DICED
2 APPLES, DICED
1/2 CUP SUGAR
1 CUP VINEGAR
1/4 CUP WATER
2 TABLESPOONS BACON GREASE
Shred cabbage into fine strips. Put into a pot  & cover with water, bring
to a boil & drain. Put cabbage back in pot & add onions, apples, sugar,
vinegar, water & bacon grease. Bring to boil & then let simmer for 1 1/2
hours, stirring occasionally.  
BAKED POTATO SQUARES
Mix potatoes, flour, salt & pepper. Spoon into greased 9x9x2 inch baking
dish, spreading mixture to edges. Mix sour cream, chives& egg. Spread
over potato mixture. Sprinkle with cheese & bacon. Bake in 350* oven for
25 to 30 minutes or until set. Serve cut into squares.
BIEROCKS
2 LBS GROUND BEEF
10 CUPS GRATED CABBAGE
1/2 TEASPOON SALT
1 1/2 CUPS FINELY CHOPPED ONION
PREPARED YEAST DOUGH, DIVIDED
8 TABLESPOONS MELTED BUTTER
Brown hamburger. Add cabbage, onions & salt. Simmer for 15 minutes
until onions are cooked soft. Let this mixture cool to room temperature.
(SO IT CAN BE WORKED WITH ) using any plain bread dough, roll into thin
10x20 inch sheets. Cut into 5 inch squares. Fill squares with meat
mixture ( center only ) Bring opposite corners together & pinch sides to
seal. Turn upside down on greased baking sheet. Let rise for 25 minutes.
Bake 25 minutes in 400* oven. Remove & brush with melted butter.  
CORN BEEF HASH CASSEROLE
1 CAN CORNED BEEF HASH
BUTTERED BREAD CRUMBS & GRATED CHEESE
MEDIUM HEAD OF CABBAGE, GRATED
WHITE SAUCE
2 TABLESPOONS BUTTER
2 TABLESPOONS FLOUR
1 CUP MILK
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/4 TEASPOON CARAWAY SEEDS
Grease a casserole & put in the corn beef hash, spreading to edges.
Cook grated cabbage in salted water for minutes.  Drain & mix with
white sauce. Pour over hash, sprinkle with grated cheese & top with
buttered bread crumbs. Bake at 350* for 30 minutes.
DORITO CASSEROLE
2 LBS GROUND BEEF
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
1 CAN CREAMED CORN
2 CAN DICES GREEN CHILIES
1 PKG SHREDDED CHEDDAR CHEESE
1 LARGE PKG DORITOS
Brown & drain beef. Salt & pepper to taste. Add soups & corn, simmer for 10
minutes. In a baking pan layer the doritos, then meat mixture, cheese &
chilies. REPEAT layers & top with cheese. Bake for 20 to 30 minutes at 350*.
WHATCHAMALADAS
1 1/2 LBS GROUND BEEF
1 CUP CHOPPED ONION
1 TEASPOON SALT
1 TEASPOON PEPPER
1/2 TEASPOON GARLIC
2 CANS CREAM OF CHICKEN SOUP
1 ( 13 OZ ) CAN EVAPORATED MILK
1 SMALL JAR CHOPPED PIMENTOS
1 SMALL CAN CHOPPED GREEN CHILIES
1/2 LB VELVEETA  CHEESE
1 PKG CORN TORTILLAS
Brown ground meat with onion, salt, pepper & garlic. Drain the fat. Dip corn
tortillas in hot oil to soften. Drain on paper towels. Put meat into tortillas &
roll. Place in greased baking dish. Make sauce by combining soup, milk,
pimentos & green chilies. Pour over filled tortillas. Cut Velveeta cheese into
cubes, toss over sauce. Bake at 350* for about 30 minutes or until cheese is
melted.