Mix with enough milk to make a moderately thin batter. Grease a pan with bacon drippings, then sprinkle in a little cornmeal and pour batter an inch or two deep in pan. (I always use an old iron skillet.) Sprinkle a little more meal on top.

Bake at 425 degrees until brown, about 20 minutes.

Mix together and set aside. Then sift together:

Add sifted ingredients to zucchini mixture. Stir well. Add 1 cup chopped nuts. Bake one hour at 350 degrees in 9X5X3 greased and lightly floured pan

Cook rice by directions on package and drain. Sauté onion in margarine. Combine everything in 9X13 casserole and top with Pepperidge Farm dressing and butter. Bake at 350 degrees for 30 minutes.

Cook and drain broccoli; place in baking dish. Beat together all other ingredients except cheese and crackers. Pour mixture over broccoli. Sprinkle top with shredded cheese and cracker crumbs. Bake at 350 degrees for about 20 to 25 minutes.

Cut crust from bread. Place 4 slices of bread in the bottom of a large casserole dish, followed by a layer of cheese. Alternate two more layers of bread and cheese. Beat eggs with milk, salt, and mustard. Pour over bread and cheese. Let keep in refrigerator over night. Bake at 350 degrees for 1 hour.

Mix white sugar, apples, and cranberries and place into casserole dish. Melt butter (or margarine) and mix with oats, brown sugar, and flour and pour over cranberry mixture. Bake at 300 degrees for 45 minutes. Delicious with meat or as a dessert.

Drain green beans and place into baking dish. Add cream of mushroom soup (cover beans). Cover with fried onions. Bake at 350 degrees until golden brown.

Mix well and put into greased casserole dish. Bake at 350 degrees for approximately 30 minutes.

Mix all ingredients except bread crumbs. Pour into casserole dish and top with bread crumbs. Bake at 350 degrees for 30 - 45 min., or until bubbly.

Cook squash, onion, and carrot together and then mix with salt, pepper, sour cream, and soup. Pour into casserole dish. Melt margarine and mix with stuffing. Pour stuffing mix over squash mixture and bake 30 to 45 minutes at 350 degrees or until done.

Cook squash and onion in water until tender then drain off all water. Season with bacon drippings, sugar, and salt. Add egg and milk and pour into greased 1 1/2-qt. casserole dish. Toast bread. Grate toast and cheese. Melt margarine and stir in grated toast and cheese. Pour over squash.

Drain squash and onions and mix with sour cream and chicken soup. Combine stuffing mix with melted butter (or margarine). Pour half of stuffing/butter mixture into bottom of pan, then add squash/sour cream/soup mixture. Top with remainder of the stuffing. Bake at 350 degrees for about 45 minutes.

Saute celery, onion , and mushroom pieces in margarine. Cook broccoli and drain well. Add soup. melt cheese in double boiler. Combine in chafing dish to serve.

Place asparagus in shallow serving dish. Mix oil and vinegar together and pour over asparagus. Allow to marinate seven to ten minutes. Ready to serve.

Boil together 1 cup oil, 1 cup vinegar, and one cup sugar.

Let cool and pour over vegetables. Refrigerate overnight

Wash all the beans in cold water and drain. Put into large bowl and add rest of ingredients. Cover and refrigerate overnight. Goes well with any meat dish.

Soften cream cheese, mix mayonnaise and sugar. Add pineapple, cranberry sauce and nuts. Whip Dream Whip until stiff. Add mixture to whip. Serve frozen.

Drain fruit. Combine these juices, sugar, tapioca, and lemon juice and bring to a boil. Cook slowly 5 minutes, stirring constantly. Cool. Add fruits. Chill. A few maraschino cherries may be added for color.

Dissolve gelatin in water. Heat juice of fruit and pour over gelatin. Whip cream and add slowly to mayonnaise, beating all the time. When gelatin is cool, add to the diced and well drained fruit. Mix all together quickly. Pour into mold. Chill overnight. Slice and serve on lettuce.

In mixer bowl, blend together cottage cheese and Cool Whip. Stir in dry Jell-O. Fold in well drained pineapple and orange. Pour into mold and chill overnight.

Chop marshmallows, nuts, and cherries and mix together. Just before serving, add 1 cup whipped cream.

Mix all together and drain (not to dry), cover, and place in refrigerator for 24 hours.

Mix lightly. Great for a picnic!

Cube 4 potatoes. Add all ingredients and mix. Grate the 5th potato and add it to the mixture. The salad will keep in the refrigerator for several days.

Mix cottage cheese and Jell-O well. Then mix in pineapple and Cool Whip well. Chill and serve.

Dissolve gelatin in water. Fold in remaining ingredients except sour cream. pour 1/2 mixture into a dish and let set. Spread top with sour cream; add remaining mixture. Chill until set.

Cook potatoes and carrots in boiling water until tender. Drain. Sauté' bacon until crisp; drain and crumble. Sauté' onion and celery in 2 tablespoons of bacon fat.

Combine all ingredients except cheese and parsley and simmer for 30 minutes. Garnish with cheese and parsley. Makes 2 quarts.

Mix together and place into covered casserole dish. Bake at 350 degrees for one hour.

Mix vinegar, water, butter, and mustard in saucepan and bring to a boil. Beat sugar, flour, and egg together and pour into boiling vinegar. Let boil until it becomes a smooth paste. Pour over cabbage and mix.

Combine potatoes, carrots, and egg and blend well so that overall color is pink. Combine remaining ingredients and add to vegetables. Put into an oven proof baking dish and bake at 350 degrees until heated thoroughly and golden brown on top. Dot top with additional butter if desired.

Mix ingredients and bake 45 mins in moderate oven.

Combine cherry pie filling, orange juice, bitter (or margerine), and salt in saucepan and cook slowly 5 minutes, stirring occasionally. Pare cooked sweet potatoes, cut in halves or quarters and place into 1 1/2-qt. baking dish. Pour cherry sauce over potayoes. Bake in slow oven (325 degrees) for 20 minutes or until heated through. Makes 8 servings.

Place eggs in blender, put in diced raw potatoes, flour, and salt. Blend until potatoes are in small pieces. Fry in greased pan.

Combine all ingredients except oleo. Melt oleo in skillet, over medium heat. Drop batter by tablespoon into hot skillet. Cook fritters from 2 to 3 minutes on each side or until golden brown. Makes about 6 servings.

Preheat oven to 375 degrees. Mash sweet potatoes and set aside. In a separate bowl, beat eggs slightly. Add sugar and mix in remaining ingredients, including sweet potatoes. Pour into a 6X10X1 1/2 inch baking dish and bake at 375 degrees for 35 - 40 mins. or until center is solid. Cut into squares and serve. Makes 15 two inch squares.

Sprinkle potato mix generously with topping. Bake at 375 degrees until topping is bubbly.

Break meat into small chunks; place into electric slow cooker. Add all other ingredients except beans and mix well. Cook on low heat for 5 hours or high heat for 3 hours.

Stir drained and rinsed beans into slow cooker. Cover and cook 1 hour longer on low heat or 1/2 hour longer on high heat. Makes 3 quarts.

Drain salmon and pour lemon juice over scalded milk. Break bread and put into milk. Add other ingredients and mix well. Bake at 375 degrees for 45 minutes.

Mix and place into 9X9 pan. Bake at 350 degrees for 45 minutes. Serve warm -- not hot . Serves at least 8.

Mix well and put into baking dish. Bake at 350 degrees for 1 hour (+/-).

Brown ground beef, drain excess fat, blend in spanish rice and onion soup mix. Pour into pie shell, spread catsup over meat mixture, sprinkle with cheese. Bake at 400 degrees for 30 to 35 minutes or until crust is browned.

Soften gelatin in cold water. Heat tomato juice. Add gelatin and stir until dissolved. Add lemon juice and salt. Chill until partially set. Combine remaining ingredients. Fold into gelatin mixture. Pour into loaf pan and chill until firm.

Mix flour and milk together and add salmon; stir well, then add butter (melted), salt, pepper, egg and breadcrumbs. Make into croquettes and fry in hot fat.

Fry ground beef and onions until brown, add tomato paste, water, tomatoes, garlic, bay leaves, sugar, and salt. Simmer over low heat for one hour.

Brown ground beef. Add soup, salt, pepper, and chili powder (to taste).

Mix hamburger, chili, salt, pepper, onion, green pepper, and crackers. Shape into meatballs. Roll in flour and brown. Add soup and water and let simmer for 20 minutes.

Fry onions until done. Add hamburger and cook until done. Add cooked macaroni and other ingredients, mix well, and cook several minutes.

Place cooked chicken into a greased pan. Mix soup and broth and pour over chicken. Cut up margarine onto chicken. Mix Bisquick and milk well and pour over chicken.

Bake at 350 degrees for 1 hour or until brown.

Mix all together in casserole dish and bake t 350 degrees for 35 minutes.

Mix 6 hamburgers, cook as desired

Meat loaf: Bake at 350 degrees for 1 1/2 hours.

Mix meat, bread (crumbled), salt,MSG, and catsup. Form into balls and brown in butter. Remove meatballs; blend flour, celery, salt, and dill weed into butter sauce. Add consume. Return meatballs. Serve in a chaffing dish.

Cook onion, garlic, and beef until beef is browned. Stir in tomato sauce, tomatoes, beans, chili powder, and salt. Simmer 10 minutes, stirring occasionally.

Sift together cornmeal, flour, salt, and baking powder. Add egg, milk, and shortening. Beat by hand until smooth -- about 1 minute. Stir in parsley.

Place hot filling in shallow, 2-qt. baking dish; sprinkle with parmesan cheese, spoon cornbread topping around edges. Bake at 425 degrees for 15 - 18 minutes.

Dust chicken pieces with flour and fry quickly in oil or Crisco until golden brown. Remove from skillet and place into deep 3-qt. casserole dish. Leave 1 tbsp. oil in skillet and sauté onion until golden. Add catsup, water, Worcestershire sauce, vinegar, and brown sugar and blend. Let simmer 3 to 5 minutes. Pour sauce over chicken, cover. Preheat oven to 350 degrees. Bake chicken, still covered, for 1 1/4 hours. If desired, add frozen artichoke hearts and olives 20 to 30minutes before the end of baking time.

Recipe can be prepared up to a week ahead and kept in refrigerator until baking time. Also freezes beautifully. Serves 4 to 6

Cook and remove chicken from the bone. Cut into small pieces, crush crackers and mix with oleo. Place 3/4 cracker mixture into casserole dish, place chicken on top. Mix soup, sour cream, chestnuts and a little water, pour over chicken. Sprinkle rest of cracker mixture on top. Bake 30 minutes at 350 degrees.

Stir cornmeal and flour together, cut in shortening until mixture resembles coarse crumbs. Stir in pimento. Blend in enough milk to make soft dough. Turn onto lightly floured surface -- kneed gently for 30 seconds. Roll dough out to 1/2 inch thickness. Cut with three inch round cutter. Place on ungreased baking sheet. Bake at 450 degrees for 12 -15 minutes. Meanwhile, prepare ground beef and taco sauce mix according to package directions adding onion while browning beef. Split biscuits in half. Top each half with 2 to 3 tbsp. meat mixture, a heaping tbsp. of cheese and a heaping tbsp. of sour cream.

Saute onions, green peppers, celery, and almonds in Wesson oil. When onions are transparent, add tuna (broken into small pieces), soy sauce, worcestershire sauce, salt, pepper. Brown slightly and add soup with 1/2 can water. Let boil stirring constantly for a few minutes. Pour over cooked noodles and serve.

Line 9X13 pan with chicken. Mix soup and broth and pour over chicken. Beat well Bisquick, butter, and milk. Pour over chicken. Bake at 350 degrees for 50 minutes.

Chop onoin, celery, and green pepper and brown together. Add beef, salt, amd pepper and brown. Add spaghetti and beans. Cook slowly for 30 minutes (or longer).

In baking dish place chicken on top of cooked rice. Mix remaining ingredients and pour over chicken. Bake 40 to 45 minutes at 350 degrees.

Mix all ingredients except eggs. Place into casserole dish and slice eggs over top. Cover with a medium can chow mein noodles -- making sure to completely cover chicken. Bake at 400 degrees for 20 to 30 minutes.

Brown hamburger and onion then place into bottom of large baking dish. Layer noodles on top of hamburger/onion. Mix i the pimento, mushroom soup, and pepper together and layer on top of noodles, top with cheese, then tomatoes. Cover and bake at 300 degrees for 3 hours. Do not stir.

Simmer vegetables in hot fat until soft, then add meat and brown. Add seasoning and simmer 10 minutes, then combine with beans and pour into casserole dish. Bake until bubbly at 350 degrees.

Combine all ingredients; mix well. Press firmly into ungreased Corning Ware 1 1/2 qt. or 2 qt. dish. (The dish may be lined with aluminum foil.) Divide the loaf -- making two sections in the dish. Cut the bacon in half, making 4 strips across loaf. Place lid on dish and bake in preheated to 350 degree oven for 1 hour. Remove lid for last 20 minutes. Let stand before slicing. Serve with vegetables or on hamburger rolls.

Mix 2/3 of the noodles, celery, onions, and nuts in casserole dish. Add tuna. Add 1/4 cup water to soup and pour over mix. Tumble slightly. Top with remaining noodles. Bake at 350 degrees for 40 minutes.

Put chicken into pot with cold water to cover (about 2 qts.) Add celery, parsley, onion, salt, and bay leaf. Simmer until meat is tender enough to fall off the bone -- about 1 1/2 hours. Remove from broth, remove skin and bones from meat. Keep meat in large pieces. Simmer skin and bones in broth for 1 hour. Strain and cool broth; strain off all fat. Melt butter and blend in flour, add 3 cups broth; cook stirring until thick and smooth. Season with salt and pepper. Put chicken into hot gravy and pour into shallow 10-cup casserole dish. Cover with biscuit dough rolled 1/4 in. thick, fitting it well around the edges, slitting the top. Bake in very hot oven (450 degrees) until crust is brown.

Top with individual biscuits if you prefer. Use a mix or make the biscuits yourself. Bisquick is good for crust.

Mix peaches and 3/4 cup sugar. Set oven at 350 degrees. Put butter in a very deep baking dish and set into oven to melt. Stir up a batter of 1/2 cup sugar, flour, baking powder, salt, and milk. Pour this over melted butter, but do not stir. Put sugared peaches on top, but do not stir. Bake in moderate oven for 3/4 hour. The batter will rise to the top while baking and will be crisp and brown.

Serve with ice cream or more peaches for topping.

Boil egg yolks, sugar, and milk together until it thickens into a pudding. Put one layer of waffers in bottom of baking dish followed by a layer of banana slices, then pudding mixture. Alternate layers, using up ingredients. Put stiffly beaten egg whites on top and brown in oven.

Mix bread crumbs, coconut, and raisins. Add beaten egg yokes to milk, 3/4 cup sugar, and vanilla. Pour over crumb mixture; dot with butter. Bake 25 minutes in moderate oven. Cover with meringue made of the egg whites and 1/4 cup sugar.

Mix sugar, water, and butter in a deep pan. Heat oven to 325 degrees and set pan in hot oven to heat mixture. Peel and cut tart apples into thin slices. Roll each biscuit out and place into palm of hand, fill with apples, add one teaspoon of sugar to the apples, and bring biscuit up around the apples -- pinching the edges together. Set in pan of hot mixture. When all the dumplings are placed into the pan, sprinkle 1 cup sugar over the top. Sprinkle with cinnamon and dot with butter. Bake until golden brown -- about 1 hour. You may add a little hot water if more liquid is needed.

Sift cinnamon, allspice, cloves, flour, and salt together. Mix with all other ingredients, as mixing a cake. Bake in long loaf pan for 1 hour at 300 degrees.

Mix well and cook 1 hour at 300 degrees. Makes 2 8X8 puddings.

Empty can of apples into 9 in. pan. Sprinkle cake mix over apples, sprinkle nuts over cake mix, then pour melted margarine over top of pie.

Bake at 350 degrees for 50 minutes.

Mix soda and buttermilk together. Mix flour, sugar, and baking powder and add soda/buttermilk mixture. Add milk, melted butter, persimmon pulp, and vanilla. Bake 15 or 20 minutes at 350 degrees until set as shaky like pie.

Serve with whipped cream.

Mix and pour into unbaked pie shell and cook 50 minutes in 325 oven. Makes 2 small pies.

Melt butter. Add sugar, flavoring, flour, salt, milk, and egg yokes. Mix well. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and cook at 350 degrees for 30 minutes.

Mix and beat well. Cook in deep pie crust at 400 degrees until thick. After crust browns, put meringue on top. Cook at 350 degrees.