SUMMER SQUASH CASSEROLE

6 Cups Summer Squash, diced can use Zucchini
1/2 Cup Onion, chopped
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Carrots, shredded
2 Cups Cornmeal Stuffing Mix
1/4 Lb. Marg., melted
Chopped Parsley for garnish

Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.

OVEN ROASTED VEGS.

1 Cup Cauliflower cut in 11/2 Florets
1 Cup Carrots, sliced 1/3 inch thick
1 Cup Summer Squashor Zucchini, slice 1/2 inch thick
1 Cu Canned or Fresh Mushrooms
1 Medium Onion, thinly sliced
2 Teaspoons Marg.
1 Cup Chicken Broth
Salt, Garlic and Pepper to taste
2 Teaspoons Fresh Parsley

Preheat oven to 350. Combine ings. except parsley. Pour into a sprayed 11 x14 pan. Cover. Bake 25 -30 minuts, basting with the pan liquid and adding a small amount of water if needed. Each serving is 36 calories.

SHOE PEG CORN

2 Cans Shoe Peg Corn or Krispy White Corn
1 Box(8oz.) Cream Cheese
1 Small Can Chilies, chopped
1 Tablespoon Butter

Soften cream cheese and butter, add this to the corn and chilies. Mix good and bake in a sprayed pan on 350 until it is hot all the way thru.

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.