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""Creamy Parmesan Corn"   1 (1-lb.) pkg. Green Giant® Select® Frozen Shoepeg White Corn 1/2 cup whipping cream 2 tablespoons grated Parmesan cheese  Dash nutmeg Cook corn as directed on package; drain. Meanwhile in medium saucepan, bring cream to a boil. Boil 2 minutes. Stir in Parmesan cheese until melted. Pour over corn. Garnish with nutmeg.

""Bacon Cheese Fries"" 1 pkg (32 oz) frozen french fries 1 cup (4 oz) shredded cheddar cheese 1 / 2 cup thinly sliced green onions 1 / 2 cup cooked crumbled bacon Ranch salad dressing Cook french fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

""Red Beans and Rice"" 1 cup dry red kidney beans ( 8oz) 6 and 1 / 2 cups cold water 1 pound meaty smoked pork hocks 2 cups sliced carrots (about 4 carrots) 1 cup sliced celery (about 2 stalks) 1 / 2 cup chopped onion 2 cloves garlic, minced 2 bay leaves 1 and 1 / 2 tsp snipped fresh thyme or 1 / 2 tsp dried thyme, crushed 1 / 2 tsp bottled hot pepper sauce 4 oz smoked sausage, chopped (about 3/4 cup) 3 cups hot cooked rice Bottled hot pepper sauce, optional Celery leaves, optional Rinse beans. In a Dutch oven or large kettle combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from the heat. Cover; let stand for 1 hour. (Or, soak beans in water overnight in a covered pan.) Drain beans and rinse. In the same Dutch oven or kettle combine beans, 2 and 1/2 cups of the water, pork hocks, carrots, celery, onion, garlic, bay leaves, thyme, and the 1 / 2 tsp hot pepper sauce. Bring to boiling; reduce heat. Cover; simmer about 2 hours or till beans are tender, stirring occasionally. (Add additional water during cooking, if necessary.) Discard bay leaves. Remove pork hocks. When pork hocks are cool enough to handle, remove meat from the bones. Cut meat into bite-size pieces. Discard bones. Return meat to bean mixture; add sausage. Simmer beans and meat, uncovered, about 15 minutes or till a thick gravy forms. (Add water, if necessary, so beans are saucy but not soupy.) Serve over rice. If desired, garnish with celery leaves and pass bottled hot pepper sauce when serving. Makes 5 servings.   428 calories per serving

""Microwaved Stuffed Onions"" 3 large onions 1(10 oz) pkg frozen chopped broccoli 1 cup cheddar cheese, grated 1/4 cup mayonnaise 1 can cream of celery soup 1 egg, beaten 3/4 cup Ritz crackers, crushed Remove stem and root ends of onions, then cut in half and carefully press out center rings leaving a 2-3 ring shell. Place shells in baking dish and set aside. Chop the removed portions of onions and set aside. Place broccoli in a bowl and microwave on HIGH for 4 minutes, stirring once. Add chopped onions and microwave on HIGH for 2 minutes. Add remaining ingredients, mixing well. Stuff onion halves with filling, mounding slightly. Microwave uncovered on HIGH for 11-13 minutes, or until shells are tender. Let stand for 2 minutes. Serves 6 Calories 248 per serving

Wild Rice and Olive Cakes 1 cup uncooked wild rice 2 cups water 1 egg 1 egg yolk 1 and 1/2 tbsp olive oil 1/3 cup flour 1 tsp finely chopped fresh sage or   1/2 tsp dried sage 1 tsp finely chopped fresh thyme or       1/2 tsp dried thyme 1/4 cup finely chopped parsley 1/2 tsp pepper 1 and 1/3 cups finely chopped black olives olive oil for frying sour cream minced chives or green onion Combine wild rice with water in saucepan, cover and bring to boil. Simmer gently for 50 minutes or until barely tender. Beat egg with egg yolk, olive oil, flour, sage, thyme, parsley and pepper. Add rice and olives. Heat 1 tbsp oil in skillet, portion 1/3 cup measures of rice mixture into skillet; and shape gently with fork into 3 inch wide patties. Pan fry 2-3 minutes over medium-high heat until crispy, turn and cook 2-3 minutes longer. Keep warm and repeat with remaining rice. Serve topped with sour cream and chives. Makes 10 cakes

""ZUCCHINI RELISH""           AMISH RECIPE 12 C. GROUND ZUCCHINI 5 C. CHOPPED ONIONS 5 TBSP SALT MIX TOGETHER-LET STAND OVERNIGHT IN REFRIG. NEXT A.M. DRAIN AND ADD 2 1/2 C. VINEGAR 5 C. SUGAR 1 TBSP CORNSTARCH 1 TBSP DRY MUSTARD 1 TBSP TUMERIC 2 TSP CELERY SEED 3 SWEET RED PEPPERS-(CHOPPED OR 3 SWEET GREEN PEPPERS-GROUND) ADD ALL INGREDIENTS TOGETHER AND BOIL   FOR 30 MIN. POUR INTO STERILE JARS & SEAL YIELDS 8 PTS *GREAT ON HOT DOGS,BRAUTS ETC *ALSO GREAT IN MACARONI OR POTATOE SALADS EVEN IN CHICKEN SALAD!

""ZUCCHINI CASSEROLE"" 1-1 1/2 LBS GROUND BEEF 1 LARGE ONION CHOPPED 1 LARGE OR 2 MED. ZUCCHINI DICED 1 CAN TOMATO SOUP 1 QT. TOMATOES BROWN GROUND BEEF & ONIONS-DRAIN. PUT ALL INGREDIENTS INTO CASSEROLE DISH   & BAKE ON 350 DEGREES INTIL ZUCCHINI  IS TENDER. THEN TOP WITH CHEESE & BAKE 5-10 MIN MORE YOU CAN USE: CHUNKS OF VELVEETA SHREDDED MOZERELLA OR CHEDDAR, PARMESEAN-OR COMBINATIONS OF ANY

""STUFFED HOT PEPPERS"" 2 C. VINEGAR 3 C. SUGAR 2 TSP CELERY SEED 3 TSP TUMERIC 2 TSP MUSTARD SEED 1-2 FRESH GARLIC CLOVES*PER JAR* 3 BAGS OF SAURKRAUT HOT PEPPERS(ANY KIND) CUT OFF TOPS OF PEPPERS & DESEED STUFF PEPPERS WITH SAURKRAUT PACK CLEAN JARS FULL OF STUFFED PEPPERS ADD GARLIC CLOVES TO JARS MIX OTHER INGREDIENTS TOGETHER IN PAN   & BRING TO A BOIL. POUR OVER STUFFED PEPPERS, LEAVING 1/2 IN HEADSPACE. PUT LIDS ON JARS. PROCESS OR HOT BATH FOR 5 MIN. YIELDS 5-6 PTS GREAT PLAIN OR WITH RITZ CRACKERS.

""CHARLIE"S RELISH"" RED OR GREEN PEPPERS OLIVES ONIONS JALEPENOS CAULIFLOUR CHOP & MARINATE IN   2/3 VINEGAR  1/3 OLIVE OIL

""SHREDDED ZUCCHINI"" SHRED A ZUCCHINI SPRAY COOKIE SHEET WITH PAM SPREAD ZUCCHINI OUT ON COOKIE SHEET SEASON WITH SALT & PEPPER SPRINKLE WITH PARMASEAN CHEESE   (AS MUCH AS YOU LIKE) BAKE ON 350 DEGREES TILL GOLDEN BROWN *OPTIONAL* TOP WITH SHREDDED MOZERELLA CHEESE SERVE AS A SIDE DISH OR AN APPETIZER

""Red Cabbage with Apples"" 2 tart red apples, sliced 3 tbsp margarine or butter 1 medium head red cabbage, coarsely shredded     (about 8 cups) 1/4 cup water 1/4 cup red wine vinegar 2 tbsp sugar 1 tsp salt 1/4 tsp pepper Cook and stir apples in margarine in Dutch oven over medium heat 5 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 35 to 40 minutes.

""Yummy Potatoes"" 4 large baking potatoes cooking oil 3 tbsp butter or margarine 1/4 cup finely chopped onion 2 tbsp minced celery 2-1/2 oz jar sliced dried beef, finely chopped 3-1/2 tbsp all purpose flour 2 cups milk 1/2 cup cooked , diced chicken 1 tsp lemon juice 1 tsp Worcestershire sauce 1/4 tsp thyme dash pepper Wash potatoes and rub with oil. Bake at 400° for 1 hour or until soft. Melt butter in medium saucepan. Saute onion, celery and dried beef until onion is tender. Gradually add milk and cook over medium heat until sauce thickens and bubbles, stirring constantly. Stir in remaining ingredients and continue cooking until mixture is thoroughly heated. Split tops of potatoes lengthwise, fluff pulp and spoon topping over potatoes. Serve Makes 4 servings

""Peppy Bruschetta"" 1 (3.5 oz) pkg pepperoni slices, chopped 1 loaf French bread, cut into 1/2 inch rounds         and lightly toasted 2 tbsp olive oil 2 cloves garlic, cut in half 2 cups seeded and diced plum tomatoes 1 cup chopped fresh basil Salt and pepper (optional) In medium skillet cook pepperoni over medium heat until crisp (8 minutes); remove pepperoni, drain on paper towel. Lightly brush one side of toasted bread with olive oil; rub cut side of garlic over olive oil. In medium bowl stir together pepperoni, tomatoes and basil; mound onto toasts; serve.


""Spicy Shrimp Salad"" 1-1/2 lbs peeled, cooked, medium sized shrimp 1 cantaloupe   (about 2-1/2 lbs) peeled, seeded and       cut into 3/4 inch chunks 1 small red onion, thinly sliced 1 jalapeno pepper, cored, seeded and finely chopped 1/4 cup cider vinegar 3 tbsp lime juice 1 tsp chili powder 1/2 tsp salt 1/8 tsp black pepper 2 dashes liquid hot pepper sauce 1/4 cup vegetable oil 1 medium size semifirm avocado, peeled, pitted and cut   into chunks Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly. To make dressing: Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended. Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired.

""Tater Tot Casserole"" 1 lb hamburger 1 can vegetables, drained 1 can diluted (use vegetable juice) or 2 cans undiluted soup Tater tots We use to press the raw hamburger in the bottom of a casserole. Now I suppose you need to brown the hamburger in a skillet first. Add salt, pepper, onion, or any other spices to taste. Layer vegetables, soup, and Tater Tots over meat. Bake 30 minutes at 350 degrees. This makes an endless number of casseroles by using different combinations of soup and vegetables such as pork and beans and tomato soup, peas and carrots and potato soup, green beans and mushroom soup.

""APPLE FILLED SQUASH HALVES"" INGREDIENTS: 2 medium acorn Squash 1 1/2 teaspoon salt 2 cup apples; pared & chopped, 2 Lg 1 pinch salt 2 tablespoons margarine or butter; melted 1/2 teaspoons cinnamon 1/4 cup raisins 4 tablespoons brown sugar; packed DIRECTIONS: Heat the oven to 400 degrees. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 tsp of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the out side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tblsp of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. Yield: 4 Servings

""Cauliflower with Creamy Chive Sauce"" 1 head cauliflower, washed 1 cup yogurt 1 tbsp chopped fresh chives or 1/2 tsp dried chives 1 tsp dry mustard Steam cauliflower, cover, over boiling water 15-20 minutes or until tender. In a small bowl, combine yogurt, chives and mustard. Blend well with wire whisk or fork. Spoon over cooked cauliflower, allowing steam to heat sauce. Serves 6

""Potato Cheese Bake"" 1 pound potatoes 1 pound onions 1/2 pound sharp cheddar salt and pepper to taste 1/2 cup milk 1/2 cup bread crumbs 4 tablespoons butter, melted Pare and slice the potatoes and onions, then make alternate layers of potatoes, cheese and onions in a greased 2-quart baking dish. Sprinkle each layer with salt and pepper and pour the milk over the top layer. Sprinkle with the bread crumbs and cover with the butter. Bake at 350 degrees for 45 minutes or until potatoes are done and browned.

€€€Potato Cheese Bake 1 pound potatoes 1 pound onions 1/2 pound sharp cheddar salt and pepper to taste 1/2 cup milk 1/2 cup bread crumbs 4 tablespoons butter, melted Pare and slice the potatoes and onions, then make alternate layers of potatoes, cheese and onions in a greased 2-quart baking dish. Sprinkle each layer with salt and pepper and pour the milk over the top layer. Sprinkle with the bread crumbs and cover with the butter. Bake at 350 degrees for 45 minutes or until potatoes are done and browned.

""Barbecue Slaw"" 1 head cabbage, grated fine 1/4 cup sugar 1/4 cup cider vinegar 3/4 cup ketchup 1/4 cup barbecue sauce 1/8 teaspoon cayenne pepper 1/4 teaspoon Tabasco sauce Salt and pepper to taste Combine sugar and vinegar; stir until sugar is dissolved. Add next five ingredients; mix well. Pour over grated cabbage and stir well to coat. Refrigerate overnight.