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.

GARLIC POTATO WEDGES

3 to 4 Potato Wedges
2 to 3 Tablespoons Melted Butte
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Parsley
Salt and Pepper to taste

Wash potatoes and dry. Cut each potato lengthwise into quarters. Stir together the melted butter, garlic powder and parsley. Put the potatoes, skin sides down on a sprayed cookie sheet. Brush the seasoned butter over the potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 for 1 hour or until golden brown and tender when pierced.

HAWAIIAN PINEAPPLE DESSERT

1 Box White Cake MIx, made up
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans

In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan.  Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.