104
POTATOES ROMANOFF' Mrse P. Steiger

Boil with skin 6 to 8 medium sized potatoes. Let them
cool and peel and shred them. Shred about 1 1/2 cups of Cheddar
cheese. Cut 1 bunch of green onions, 1 small carton of sour
cream, salt and pepper. Mix together. Save some cheese to put
on tope Bake at 350° for about 30 to 45 minutes.

BOSTON BAKED BEANS Arline Verdonk

4 cups white beans, soak overnight. Cook with 1 teaspoon
soda until skins break. Drain. Add:

1 1/2 ce. ketchup 2 tspe salt
1/2 ce white sugar 4 ce. cold water
1/4 tspe pepper Add bacon

Bake in oven at 200° F. for about 4 hours.

BEAN CASSEROLE Linda DeJong

Layer the following ingredients: 1) green string beans;
2) French fried canned onion rings; 3) Shredded almonds.

Pour over a can of cream of mushroom soupe Mix 1 can soup
with 1/2 can milk. Heat in 350° F. oven for 20 minutes.

CAULIFLOWER BROCCOLI CASSEROLE Mrs. Le Sandee

2 (10 oz.) boxes frozen 1 (16 oz.) jar Cheez Whiz
cauliflower 2 T. milk

2 (10 oz.) boxes frozen 1 T. butter

broccoli spears or equal
amounts fresh vegetables
Cook vegetables until just tender. Drain and place in
casserole. In saucepan, combine Cheez Whiz, milk and butter.
Heat and stir constantly. Pour over vegetables. Cover and
bake at 350° for 20 minutes.

BHeHtHEHHFPtiHtGEtEEEgtt

CRUMB TOPPED BROCCOLI CASSEROLE Anne Gemser
2 pkg. frozen broccoli or 1 lb. 1/4 c. shredded mild cheese
fresh broccoli 1/4 c. dry bread or cracker crumb
1 can cream of chicken soup 1/4 ce grated Parmesan cheese
2 T. mayonnaise 2 T. melted butter

Cut broccoli into small pieces and place in al quart
casserole dish. Combine soup, mayonnaise and cheese and pour

Continued Next Page.