BBQ BEAN LOAF

2 Tablespoons Butter or Marg.
1 Cup Chopped Onion
1 Cup Kidney or Pinto Beans, cooked, drained and mashed
2 Cups Cheddar Cheese
2 Cups Bread Crumbs
1 Egg, beaten
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
1/2 Cup BBQ Sauce

Saute butter and onion. Mix together the rest of the ings. except the BBQ sauce. Put mixture in a sprayed loaf pan. Put BBQ sauce on top. Bake on 350 for 45 minutes.

POTLUCK POTATOES

10 Medium Potatoes, peeled and quarted
1(8oz.) Cream Cheese, softened
1(8oz.) Carton Sour Cream
1/4 Cup Butter
1/3 Cup Chopped Chives
Salt and Pepper to taste
Paprika

Boil potatoes until tender. Beat sour cream and cream cheese together. Add hot potatoes and beat until smooth. Add butter, chives, salt and pepper. Pour into a well greased casserole (2 quart size). Put some eatra butter all over the top and sprinkle with paprika. Bake at 350 for 25 minutes. Ref. leftovers.

MEAT STUFFING

2 1/2 Lbs. Ground Chuck or Hamburger
2 Packs Instant Mashed Potatoes
11/2 Teaspoons Salt
11/2 Teaspoon Poultry Seasoning
1/2 Teaspoon Allspice
1/2 Teaspoon Sage
3 Stalks Celery
1/2 Cup Chopped Onion

In a skillet brown the meat and then drain off fat. Fry the onion and celery in a small amount of butter. Add the seasonings and then the meat. Stir good. Put in a sprayed 4 x 8 loaf pan. Bake at 350 for 1/2 hour.

JELLO COTTAGE CHEESE SALAD

1 Small Box Jello Do not add water
1/2 Lb. or more Cottage Cheese (small curd)
1 Small Cool Whip
1/2 Cup Chopped Pecans
1 Cup Fruit Cocktail, drained

Mix the cottage cheese with the gelatin. Fold in the cool whip. Add the nuts and fruit. Chill. Put in a glass bowl. Can spread cool whip on top if you like.

CORN PUDDING

1 Box Jiffy Corn Muffin Mix
1 Egg, beaten
1/2 Cup Milk
1 Can Cream Style Corn
1 egg, beaten
1 Can Whole Kernel Corn with the water
1 Cup Shredded Cheddar Cheese
1 Cup Sour Cream
1/2 Cup Marg., melted

Mix all together. Bake at 350 for 1 hour in a 13 x 9 sprayed pan.

DIET RICE

4 Cups Cooked Rice
2(8oz.) Tomato Paste
1 Can Whole Corn, drained
1 Green Pepper, cut up
1 Medium Onion, cut up
1 Cup Medium Salsa

Mix all together and cook in a kettle until heated.

ZUCCHINI SNACKS

1 Medium Zucchini
3 Eggs, beaten
1/2 Cup Cornmeal
1/2 Teaspoon Salt
2 Tablespoons Marg.

Grate zucchini in a medium bowl. Add the eggs and stir with a fork until blended together. Add cornmeal and salt and mix again. Spoon into melted butter in a medium skillet. Shape into a pancake with fork. Turn over and brown on the other side.  Serve with syrup topping or yogurt. Good to eat for breakfast or as a lunch snack.