• Slice zucchini in ¼” pieces; place in pan with salt and water.
• Cover; boil for 10 minutes; drain well and mash.
• Mix eggs, pepper, and onion; add to mashed zucchini.
• Pour in corn and cheese.
• Top with more cheese and bake at 350º for 30-40 minutes.

• Precook vegetables.
• Put in greased casserole.
• Add a layer of Velveeta cheese over vegetables and crushed crackers.
• Drizzle with butter.
• Bake at 350º until cheese melts, about 15 min.

• Cook carrots; sauté onion in butter; shred cheese.
• Alternately place carrots, onions, and cheese in layers in casserole, ending with cheese.
• Top with potato chips.
• Bake 30 minutes in 325º
• oven.

• Mix well.
• Bake at 350º for 40-60 minutes.
• Can omit hamburger and use more bacon.
• I use crock pot sometimes–takes 2 hours.

• Peel potatoes; cut lengthwise in strips like french fries.
• Place in greased baking dish.
• dot potatoes with butter, salt, and pepper, and cheese.
• Pour cream over all.
• Cover with aluminum foil and bake at 425º for 40-45 minutes.

• Cream butter and sugars, add eggs and beat well.
• Combine with cream and sweet potatoes.
• Pour in greased 2 quart casserole.
• Bake at 350º uncovered for 1 hour.

• Mix topping ingredients in a small bowl; set aside.
• Mix all other ingredients with blender (or with hand mixer on high) until smooth.
• Spread in greased 9 x 13 baking dish.
• Bake at 350º
• for 35 minutes.
• Remove and stir.
• Then sprinkle topping over and bake for an additional 10 minutes.

• Soak beans overnight.
• Drain and cook with 6 cups stock until tender, about 2 hours.
• In large Dutch oven, heat oil; sauté celery, onion, and garlic until soft.
• Add rice and sauté 2-3 minutes longer.
• Stir in 1 cup of stock from beans.
• Add beans and rest of liquid in which they were cooked.
• Add remaining ingredients except milk.
• Cook 1-2 hours.
• Blend milk with ½ cup soup broth; add mixture to soup.
• Serve garnished with chopped green onion and lime slices, if desired.

• Combine all ingredients but milk in large kettle and simmer until vegetables are tender.
• Add knefla.
• Simmer 30 minutes.
• Add evaporated milk just before serving.

Knefla:

• Mix and form into long strips.
• Cut dough in small pieces.

• Combine water, broth, potatoes, onion, celery, carrot, chicken base.
• Mix together flour, eggs, milk, salt, and baking powder for knoepflas.
• When water is boiling and potatoes have softened, snip knoepfla dough in boiling water.
• Cook 15 minutes.
• Add cream, cream of chicken soup, and butter.
• Very good.