Mix mushroom soup, sour cream, 1 cup of cheese and half the onions together in large bowl. Put in greased 9 x 13 pan and bake at 350 for 30 minutes. Add the remaining cheese and onions on top and bake for an additional 15 minutes.

Melt butter in 9 x 13 baking dish. Combine flour, cheese, salt and pepper in a plastic bag. Put cubed potatoes in colander and moisten with water. Shake a few at a time in the plastic bag and then spread in baking pan. Continue until all potatoes are coated. Bake at 375 for 1 hour, turning once during baking. Remove from oven when golden brown.

Mash sweet potatoes with milk and butter until they are fluffy. Add rest of ingredients and mix well. Pour into greased casserole and bake at 350 for 20-25 minutes.

Soak beans in cold water overnight; drain and rinse. Put beans in large pot and cover with water; simmer until tender, but not mushy ( 1 to 2 hours); drain. Place in bean pot or casserole dish with diced bacon (uncooked), and rest of ingredients. Mix well. Pour tomato juice over beans just to cover them; mix again. Bake at 300 for 6 hours (covered) or until dark and beans are done; stirring occasionally. If beans start to dry out, add more tomato juice.

8 slices bacon (1/2 lb.)
4 onions, sliced
1/2 c. brown sugar
1 tsp. mustard
1/2 tsp. garlic powder
1 tsp. salt
1/4 c. cider vinegar
15 oz. (approx.) cans of each of the following: (no substitutions)
1 butter beans
1 kidney beans
1 green lima beans
1 baked beans
1 barbecued beans

Cook bacon; drain and crumble. Cook onions in bacon fat. Mix other ingredients and add to onions. Cover and simmer 20 minutes. Drain the beans, but not the baked or barbecue beans. Put all the beans in a large casserole dish or baking pan. Add the simmered mixture and mix well. Bake at 350 for 1 hour. Best if made the day before and reheated at 325 for 1 hour.

In large bowl, combine zucchini, egg and butter. Stir in crumbs and seasoning; mix well. Shape mixture into patties; dredge in flour. In a medium skillet, heat oil over medium high heat. Fry patties in oil until golden brown on both sides.

Cook eggplant in boiling, salted water for 10 minutes; drain. Combine with remaining ingredients. Turn into a greased 1-quart casserole dish and bake at 350 for 45 minutes. Serves 4-6.

Mix all ingredients together in large bowl. Pour into a greased casserole dish and bake at 350 for 30 minutes.

In medium saucepan, mix all ingredients together except beets. Cook, stirring constantly until mixture thickens; add beets. Lower heat; cover and cook until beets are heated through.

Drain liquid from spinach, but do not press dry. Discard liquid. Place spinach, soup mix and sour cream in bowl and mix together. Put in 8-inch square baking dish; top with stuffing mix and cheese. Bake at 350 for 30 minutes, or microwave on medium-high for 8 minutes, or until heated though. Makes 6 servings.

Cut peeled potatoes into small bite-size pieces; put in large bowl. Generously sprinkle olive oil over potatoes; mix to make sure all potatoes are covered with oil. Sprinkle the bag of onion soup over the potatoes and mix again, so all potatoes are covered. Put in 9 x 13 pan or jelly roll pan and bake, loosely covered at 350 for 30-45 minutes, or until potatoes are fork tender. Stir potatoes, gently, once or twice during baking. (To make this dish even easier, line your pan with foil before you put the potatoes in.)

Heat oven to 350.  With a sharp knife, cut off top third of head of garlic.  Place garlic, cut side up, on sheet of foil.  Drizzle with olive oil and wrap tightly with foil.  Bake 1 hour and set aside to cool slightly.  Cook potatoes with salt until tender; drain and transfer to large bowl.  In a saucepan, warm milk; squeeze the soft garlic pulp into milk and add 1/2 tsp. salt.  Pour over potatoes and mash. Add cottage cheese and pepper, mashing until well blended.

Mix all ingredients (except butter) together and put in greased casserole dish. Dot with butter. Cover with foil and bake at 350 for 50-60 minutes or until squash is tender.
Serves 8 - 10

Cook cauliflower in 1-inch boiling water until tender crisp; drain well. Mix together soup, cheese, mayonnaise and curry powder; add drained cauliflower and mix well. Pour in greased 2 quart casserole. Mix bread crumbs and melted margarine; sprinkle on top. Bake at 350 for 30 minutes or until casserole is hot and bubbly. M
akes 8 - 10 servings.

Mix all ingredients together and put in greased baking dish. Dot with butter. Bake 350 for about 45 minutes, or until set. Corn will be firm in center (not runny) when done. Serves 6.

Put all ingredients in blender container in order given above. Blend on high speed just until all potatoes are grated. Do not over-blend! Pour into greased baking dish. Bake at 375 for 35-40 minutes or until set.
Serves 6.

Cook mushrooms in butter about 8 minutes. Sprinkle in flour and then add Parmesan cheese; cook 1 minute. Beat egg and sour cream together and set aside. Pour mushroom mixture into an 8" butter pie plate; top with sour cream mixture. Bake 20 minutes at 350 degrees.
Serves 6 - 8.

Mix all ingredients except broccoli in mixer until well mixed. Stir in broccoli. Pour into greased casserole dish and bake at 350 for 1 hour, or until set.
Serves 6.

2 lbs. fresh baby carrots
1/2 c. jellied cranberry sauce
1/4 c. butter or margarine
1/4 c. brown sugar
1/2 tsp. salt

Put carrots in 1-inch of water and bring to boil. Reduce heat; cover and simmer for about 10 minutes or until tender crisp. Drain and set aside. In same pan, combine the rest of the ingredients. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
Serves 6.

Cook vegetables until tender crisp; drain and place in large bowl. Mix together soup and cream cheese; stir into vegetables and mix well. Pour into 1.5 quart baking dish. Sprinkle with croutons. Bake, uncovered at 375 for 25 minutes or until hot and bubbly.
Serves 6.

6 slices bacon, cut into 1/2-inch pieces
2 tbls. butter
1 c. chopped carrots
1 c. chopped celery
2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
4 c. chopped collard greens, rinsed (about 1/2 lb.)
2-15 oz. cans black eyed peas

1 c. grated apple
1 c. grated sweet potato
1 c. grated carrot
1 c. matzoh meal
1/2 c. light to virgin olive oil (your preference)}
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 cup sugar

Put all grated vegetables and apple in large bowl; add the oil and mix together. In separate bowl, mix all the dry ingredients together; add to grated vegetables and mix well. Lightly grease a square baking dish and put in mixture. Cover with foil and bake for 45 minutes at 325. Remove foil, increase heat to 350 and bake an additional 15 minutes. Slice (like lasagna) and serve hot.

1 butternut squash
1/2 lb. Italian sweet sausage
1/4 c. chopped onion, optional
1/2 c. canned mushrooms
1/2 c. sour cream

Cut butternut squash in half the long way and scoop out seeds. Wrap each half in plastic wrap and microwave on high for 10-12 minutes until done–one at a time. Or, lay them cut side down in baking pan and bake about 45 minutes or until done. Meanwhile, cook sausage in skillet until just done. Add mushrooms and sour cream, stirring until well mixed; heat through. Unwrap cooked squash and place on baking dish. Fill center cavity with sausage mixture. Put in 350 oven to heat through if they are not hot enough.

Heat oven to 450. Brush pie shell with milk and bake for 5 minutes. Remove crust from oven; lower oven temperature to 350. Fill pie shell with the tomato slices. In a small bowl, mix together salt, pepper, sugar, flour and garlic powder. Stir in mayo and grated cheese. Spread this mixture over tomatoes, working it through tomatoes, gently with a fork. Bake pie for about 40 minutes at 350. Remove from oven. Cut into wedges to serve.

2 lbs. baby carrots
1 stick butter or margarine
1 lb. velvetta cheese
3/4 c. brown sugar
frosted flakes

Grease 9 x 13 baking dish. Put brown sugar in bottom of dish. Melt cheese and butter. Cook carrots until barely done (don’t let them get soft); drain. Put carrots on brown sugar; pour cheese over carrots. Put frosted flakes over carrots, crushing them in your hand as you sprinkle them. Cover carrots completely. Bake at 350 for 20 minutes.

4 lbs. small white onions, peeled
1/2 c. margarine or butter
1/3 c. flour
3/4 tsp. salt
1 1/2 c. half and half
1 c. shredded cheese
paprika

Cook onions in 1 inch boiling water, covered, 10-15 minutes until onions are fork tender; drain, reserving _ cup cooking liquid. In same pan, melt butter; stir in flour and salt until blended. Gradually stir in reserved onion liquid, half and half and cheese. Cook, stirring constantly, until mixture is thickened and smooth. Return onions to pan and heat through. To serve, sprinkle with paprika. Makes 12 accompaniment servings.