• Heat oven to 450F 
  • 6 large eggs
  • 1 quart milk
  • 1 tsp. salt
  • 1 cup flour
  • 1/4 lb. butter

Melt butter in 12X16 inch pan.  Beat eggs, milk and salt.  Stir in flour.  Pour into pan and bake for 20 -25 minutes.  Cut into portions and serve with syrup, jelly or powder sugar.

Recipe from Ed Wren


  • 2 cups sour cream
  • 1 can cream of chicken soup
  • 1 pkg. (32 oz.) frozen Southern style hash browns - thawed
  • 1 pkg. (8 oz.) shredded sharp cheddar cheese
  • 1 cup Kellogg's  corn flake crumbs
  • 1/3 cup butter - melted
Preheat oven to 350°F. Mix soup and sour cream in large bowl.  Add potatoes and cheese - stir until well blended.  Spoon mixture into greased 13X9 inch baking dish.  Combine crumbs and melted butter.  Sprinkle over potatoes and bake for 1 hour or until bubbly.

Recipe from Joan Richardson


  • 3 lbs. red skin potatoes
  • Hellmann's mayonnaise
  • Small onion - finely chopped
  • Fresh parsley - chopped

Boil potatoes, drain and cool - save about 1/4 cup of the water. Slice potatoes as desired, add finely chopped onion, mayonnaise to taste, salt & pepper, and chopped parsley.  Use the reserved water to thin the mayo a little (Again to your taste.).

Recipe from Margaret Schwalen


  • 1 Pkg. cole slaw mix (1 lb)
  • 4  Green onions (chopped)
  • ½ Cup slivered almonds (toasted)
  • 1 Pkg. Ramen noodles (any flavor, I usually use Oriental Dressing)


  • ½ Cup vegetable oil
  • 3 Tbls. sugar
  • 3 Tbls. white vinegar


Mix cole slaw, green onions, and toasted almonds together in salad bowl. Mix the dressing with the package of spices in the noodle package. Pour the dressing over all and add broken up noodles. Toss just before serving.

To Toast Almonds

Spread in single layer on cookie sheet and bake at 350°F for 10 minutes.

Recipe from Doris Burns


  • 3 lbs frozen hashbrowns
  • ½ cup melted butter
  • 1 can cream of chicken soup
  • 1 pint sour cream
  • ½ cup chopped onion
  • 2 cups grated cheddar cheese
  • 1 tsp pepper
  • 2 cups crushed cornflakes
  • ¼ cup butter

Defrost hashbrowns. Combine next seven (7) ingredients in a large bowl. Add hashbrowns to the mix. Pour into three (3) quart casserole dish. Saute' cornflakes in melted butter. Sprinkle over top of casserole. Cover and Bake at 350°F for 35 minutes. Remove cover and Bake for 10 more minutes.

Recipe from Marcia Saddler


  • 2 cans creamed corn
  • 1 can whole corn
  • 4 eggs
  • ¼ cup margarine
  • 1 cup milk
  • 1 box corn muffin mix (Jiffy)

Mix creamed corn, eggs (slightly beaten), margarine (melted) and milk. Add corn muffin mix and whole corn. Bake in greased 9"X13" pan at 350°F for 45 to 60 minutes or until firm.

Recipe from Di Skeel


  • 15 1/4 oz. can whole-kernel corn, drained
  • 14 3/4 oz. can cream-style corn
  • 1 cup uncooked macaroni
  • 1 cup mild cheese of your choice, shredded
  • 1/2 cup butter, cut into pieces
  • 1 Tbsp. onion powder
  • 1 tsp. salt
  • 3/4 cup milk
  • Garnish: black pepper

Combine all ingredients in a greased slow cooker.

Cover and cook on high 2 1/2 hours or untill macaroni is soft but not mushy.

Garnish, if desired


  • Add 1 cup of cubed, fully cooked ham to before cooking to add flavor and substance
Recipe from Anita Wooster


  • 32 oz. sauerkraut (rinsed and drained)
  • 6 oz corned beef (shredded)
  • 2 cups Swiss cheese (shredded)
  • 2 cups sharp cheddar cheese (shredded)
  • 1 cup mayonnaise
  • 1/4 cup Russian dressing

Mix all ingredients in a large bowl

Spread mixture in a 9"X13" pan

Bake at 350°F for 30 minutes

Recipe from Joan Richardson