TWICE BAKED POTATOES

Ingredients:

8 to 10 potatoes baked “wet” with no foil

Instructions:

Scoop out potato middle and mash with:
¾ stick margarine or butter
Garlic salt to taste
2 C sour cream
1 ½ C grated cheddar cheese
1 heaping T mayonnaise

Put back in skins. Freeze or top with cheddar cheese and bake again at 350 until desired doneness.

Submitted by: Andrea K.
These are great to keep in the freezer in zip-type bags. Then pull 2 or 3 out as needed for a meal or when you grill out.

SCALLOPED PINEAPPLE

Ingredients:

1 can crushed pineapple
1 C sugar
1 stick butter
¼ C water
6 slices bread (tear apart into pieces)

Instructions:

Heat in large crock pot for 2 hours before serving. I always double this. It is a favorite at large family meals like Easter with ham. It is also a hit at parties or open house type events because it is so easy and stays hot for hours.

Submitted by: Andrea K.

WATERGATE SALAD

WATERGATE SALAD

Ingredients:

2 packages (4oz each) pistachio flavor instant pudding & pie filling
2 cans (20 oz each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups (8oz) thawed cool whip topping

Instructions:

Mix dry pudding mix, pineapple marshmallows, and pecans in large bowl until well blended. Gently stir in whipped topping, and cover. Refridgerate for 1 hour, or until ready to serve. Can garnish with swirls of additional cool whip and chopped pecans if desired.

Source: Adele's mother-in-law (Betty K.)

Submitted by: Adele K.
"I got this recipe from my Mother-in-law, Betty K., who is the best cook & baker I know. Another good one for pot-luck dinners."

BROCCOLI CASSEROLE

BROCCOLI CASSEROLE

Ingredients:

1 package frozen broccoli, cooked and drained
2 cups shredded mild cheddar cheese
2 cups cooked rice
1/2 cup butter flavored cracker cumbs

Instructions:

Combine all ingredients except cracker crumbs, in a greased casserole dish.
Top with cracker crumbs, and bake on 350 F. until heated through.

Source: Friend

Submitted by: Adele K.
"This recipe was given by a friend, it's a great one for taking to a pot luck dinner."

HONEY LIME FRUIT SALAD

HONEY LIME FRUIT SALAD

Ingredients:

1/2 cup honey
1/2 cup frozen (thawed) limeade concentrate
1 Tablespoon poppy seed
8 cups fresh fruit
1/2 cup slivered almonds, toasted

Instructions:

Mix honey, limeade and poppy seed in large bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds.

Source: Unknown

Submitted by: Julie U.

SQUASH CASSEROLE

SQUASH CASSEROLE

Ingredients:

3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix

Instructions:

Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.
Mix soup, sour cream, and pimiento. Add to vegetables and mix well.

In a skillet, melt the butter and mix in the stuffing mix. Spray two 9x9 pans with cooking spray. Spread bottom of each pan with 1/4 of the stuffing mixture. Spread 1/2 of the vegetable mixture in each pan, then cover each with half of the remaining stuffing mixture. Freeze one pan and bake the other at 375° for 45 minutes.

Source: Unknown

Submitted by: Susan M.

ROAST ASPARAGUS

ROAST ASPARAGUS

Ingredients:

2 pounds asparagus, woody stems broken off
1 Tbsp. olive oil, preferably extra-virgin
1/2 tsp. salt
1/8 tsp. pepper
8 lemon wedges

Instructions:

Heat oven to 425 degrees. Put asparagus in a 15.5 X 10.5 inch or larger jelly-roll pan. Drizzle with oil and sprinkle with salt and pepper. Turn until evenly coated, then arrange in a single layer. Roast 10 to 15 minutes or until tender when pierced and tips start to brown. Serve immediately. Serve with lemon wedges or a creamy mustard sauce.

Source: Unknown

Submitted by: Amy J.
"Not sure where I got this recipe, but I use it all the time. It is very tasty and easy. I usually put the asparagus and oil in a large plastic bag and shake it to get the oil all over."

CORN CASSEROLE

CORN CASSEROLE

Ingredients:

2 cups cream style corn
1 box corn muffin mix (7 1/2 oz.)
3 eggs
1/2 cup oil
1/2 tsp. garlic powder
2 Tbsp. chopped pimentos
1/4 cup chopped green pepper
1 cup shredded Cheddar cheese

Instructions:

Mix all ingredients, except cheese. Pour into a greased deep casserole dish (I usually use a 3-quart dish). Top casserole with the shredded cheese. Bake at 350 degrees for 45 minutes.

Source: Amy J's mom

Submitted by: Amy J.

"This recipe came from my mom...no big surprise, seeing it is typical of a Minnesota potluck dish."

CORN AND BEAN SALSA

CORN AND BEAN SALSA

Ingredients:

1 can corn, drained
1 can black beans, rinsed and drained
2-3 tomatoes, diced
1/2 bunch cilantro, diced
1 Tbsp. olive oil
2 Tbsp. seasoned rice vinegar
1 garlic clove, minced
1/4 tsp. cumin
1 avocado diced (opt)

Instructions:

Combine ingredients and serve with tortilla chips.

Source: Rachel H.

Submitted by: Melanie H.

EASY BAKED BEANS

EASY BAKED BEANS

Ingredients:

4 slices bacon
1/2 c. chopped onion
2 lbs. Busch's baked beans
2 Tbsp. brown sugar
1 Tbsp. worchestershire sauce
1 tsp. mustard

Instructions:

Cook pacon till crisp. Cook onion in bacon drippings till tender, but not brown. Combine all ingredients, mixing well. Place in 1 1/2 quart dish and bake covered at 350 degrees for 1/2 hour and 250 degrees for 3 hours. Remove foil last 30-60 minutes of baking. You can also place ingredients into crockpot and cook on low for 8 hours.

Source: May H.

Submitted by: Melanie H.
"This is a BBQ favorite!"

FRUIT SALAD

FRUIT SALAD

Ingredients:

2 medium Golden Delicious apples, diced
2 medium Red Delicious apples, diced
1 C. seedless green grapes, halved
1 C. seedless red grapes, halved
1 small can pineapple chunks, drained
1 small can mandarin oranges, drained

DRESSING Ingredients:

1.5 oz. of softened cream cheese
1/4 C. sour cream
1/4 C. mayonaise
1/4 C. sugar

Instructions:

Combine all fruit in a bowl. In a mixing bowl, beat the dressing ingredients until smooth. Pour over fruit; toss gently to coat. Serve immediately. Serves 8-10

Source: My favorite "Taste of Home" 1999 cookbook

Submitted by: Robyn S.

GREEN CHILE RICE

GREEN CHILE RICE

Ingredients:

6 cups prepared rice
16 oz. container sour cream
2- 4oz. cans green chili's
2 cups grated cheddar cheese

Instructions:

Combine rice, sour cream and green chili's. Top with cheese and bake at 350 until hot and bubbly.

Source: Sister-in-law

Submitted by: Lori S.