Glorified Hash Browns

2 cans condensed cream of celery soup, undiluted
2 cartons ( 8 ounces each) spreadable chive and onion cream cheese
1 packages ( 2 pounds) frozen cubed hash brown potatoes
1 cup ( 4 ounces) shredded cheddar cheese - I use more

In a large microwave-safe bowl, combine the soup and cream cheese. C over and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.

Spoon into a greased 13 in.x 9 in baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes or until he potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted.

Yield: 10 servings

Cheese Potato Puff

12 medium potatoes, peeled and cubed
2 cups shredded cheddar cheese
1 1/4 cups milk
1/3 cup butter, softened
1 to 2 tsp. salt
2 eggs, beaten

Placed the potatoes in a saucepan and cover with water' cover an bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash. Add 1 3/4 cup cheese, milk, butter and salt; cook and stir over low heat until the cheese and butter are melted. Fold in eggs. Spread into a greased 13 in x 9 in baking dish. Bake, uncovered at 350 degrees for 25-30 minutes. Sprinkle with the remaining cheese. Bake 5 minutes longer or until golden brown.

This can be made a day ahead and refrigerated until ready to bake.

California Vegetables

Broccoli
Cauliflower
Carrots

Cover with shredded sharp cheese and velveeta (about 1 lb or more) Crush about 1 1/3 sleeves of Ritz crackers over top. Pour 2 sticks of melted oleo over top.

Bake 350 degrees uncovered for 30 minutes

Use fresh or frozen vegetables

Garlic Scalloped Potatoes

8 to 10 large new potatoes, sliced thin
24 to 32 oz heavy whipping cream
8 to 16 oz half and half
3 to 6 cloves minced garlic, according to your taste
1 to 2 tsp. salt
1 to 3 tsp. pepper
Melted Butter

Preheat oven to 350 degrees.

Place sliced potatoes in large, heavy saucepan sprayed with non-stick cooking spray. Pour cream and half and half over potatoes, adding more if necessary (potatoes should be nearly covered) Add garlic and seasonings.
Over moderate heat, cook potatoes uncovered for 20 minutes or until mixture starts to thicken. Stir occasionally to prevent potatoes from sticking to bottom of pan.
Pour hot potatoes into large, generously buttered baking dish. Drizzle butter over the top ( I use a lot) Bake for approximately 45 minutes or until potatoes are tender and lightly browned.

Let stand 10 minutes before serving.

Cabbage And Noodles

Brown shredded cabbage in 1 stick margarine

Noodles: 2 eggs, 1/2 cup milk, 1 1/2 cup flour, 1 teaspoon salt and 2 tablespoons oil.

Mix and drop in boiling water -drain. Drop very very small noodles in boiling water - I use a baby spoon.

Combine noodles and cabbage together and simmer.

Roasted Vegetables

Zucchini sliced 1/2" thick
Red Pepper - bite size pieces
Carrots - Short Cut
Potatoes - Cubed

Mix vegetables that you like: broccoli and cauliflower -

Mix olive oil, basil, oregano, salt, pepper and minced garlic. (garlic very imported for flavor) Drizzle over vegetables and stir. Bake in pan uncovered for about 60 minutes at 375 degrees. Mix a couple of times during baking to keep vegetables from drying on top.