3 cups finely grated zucchini
1 cup cracker crumbs
1 cup grated cheddar cheese
2 beaten eggs
1 tablespoons chopped onion

Combine ingredients and put in well greased casserole dish. Bake for one hour at 350.

6 cups sliced zucchini
1/4 cup chopped onion
1 stick butter or margarine
1 8 oz. package stove top stuffing
1 can cream of chicken soup
1 cup sour cream
1 cup grated raw carrots

Cook zucchini and onion in salted water for 10 minutes. Drain well. Melt 1 stick butter and mix with stuffing. Spread half of this in a 9 x 13 inch baking dish. Mix squash and onion with soup, sour cream and carrots. Spread this over stuffing in pan and top with other half of stuffing mix. Bake 30 minutes in a 325 oven. From Auntie Eva Stashenko.

4 medium yams
1/2 cup butter
3 teaspoons grated orange peel
3 tablespoons orange juice
Salt
3 tablespoons sugar

Boil potatoes until tender, approximately 30 minutes. Preheat oven to 350. In saucepan, combine sugar, butter, orange peel, orange juice and salt. Simmer, uncovered, five minutes stirring occasionally. Drain, peel and mash potatoes. Add above mixture mixing well. Turn into 1 quart casserole and bake uncovered 30 minutes. Decorate top with pecans or walnuts. Serves 4-6.

2 cups boiling water
1 cup uncooked long grain white rice
1 teaspoon instant chicken bouillon granules
2 cups light sour cream
1 4 oz. can chopped green chilies
8 ounces. shredded Monterey Jack cheese (2 cups)
Paprika

Combine boiling water, rice and bouillon granules in a 3-quart covered casserole. Microwave on high 3 minutes; then microwave on medium-low (30 percent) for 12 minutes. Fluff with fork and transfer to a bowl. In same casserole, make three layers each: cooked rice, sour cream, chilies with liquid, and cheese. Sprinkle with paprika. Re-cover and microwave on medium (50 percent) 9 to 10 minutes, or until steaming hot and cheese is melted. Makes 8 servings. 296 calories per serving.

1/2 pound kidney beans
1/2 pound pinto beans
1/4 pound great northern, navy and lima beans
3/4 cup good quality barbecue sauce
2 tablespoons molasses
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon dry mustard
Dash cayenne pepper

Place beans in a large saucepan with water to cover. Bring to boil. Turn off heat and allow to stand for 1 hour.

Drain water and add fresh water just to cover. Return beans to boil and simmer, covered, for 30-40 minutes. Combine remaining ingredients in a bowl and set aside. Place beans in water in 5-quart Dutch oven. Stir in barbecue sauce mixture. Bake for 1 hour at 375. Serve as a main dish with cornbread and a side salad. This freezes well.

1 lb. Tennessee Pride Country Sausage
1 medium onion, chopped
3/4 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon oregano
10 cups DRY bread cubes
2 tablespoons minced, fresh or dried parsley
Chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as it cooks, until all the pink color is gone. Pour off and discard all but 1/2 cup of accumulated liquid. Add celery and onion to sausage in skillet. Cook onion, stir in salt, pepper, basil and oregano. Place bread cubes in large bowl. Add sausage mixture, parsley, and enough chicken broth to moisten. Mix together gently. Will stuff one 12-14 lb. turkey. Bake excess in ungreased casserole at 350 F for 30 minutes.

1 bag (16 ounces.) frozen broccoli, carrots & cauliflower
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon pepper
1 jar chopped pimento, drained
1 can Durkee French Fried Onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee onions. Pour into 1-quart casserole. Bake, covered, at 350 for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.