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