Ingredients:

• 1 bag & 1 box frozen French-cut string beans (precooked)
• 3 tbsp. butter
• 3 tbsp. flour
• 1 pt. sour cream
• 0.6 lb Gruyere cheese
• 1 box cornflakes
• 2 tsp. sugar
• 2 tbsp. minced onions

Preparation:

In a double boiler melt butter. Stir in flour until smooth. Stir in sour cream and minced onion. Add cheese until melted. Add sugar. It will be thick and lumpy. Spread over string beans. Top with cornflakes. Bake at 350ºF/175ºC until heated through.

Ingredients:

• 1 stick butter or margarine
• 1 can whole kernel corn with liquid
• 1 can creamed corn
• 1 egg
• 1pkg. Jiffy corn muffin mix

Preparation:

Preheat oven to 400ºF/200ºC. While preheating oven, let butter melt in 9x12 inch baking pan (do not let butter get brown). Meanwhile, mix together whole kernel corn, cream corn, egg and muffin mix, including liquid from corn! Pour into pan with melted butter, stirring butter into the mixture. Return pan to oven and bake for 15-20 minutes or until golden.

Ingredients:

• 1 pkg. frozen broccoli
• 1 can cream of mushroom soup
• 1 onion (chopped)
• 2 cups rice (cooked)
• ⅔ lb. Velveeta cheese
• 1 stick butter or margarine

Preparation:

Fry onion in margarine, lower heat. Add can of soup and the Velveeta cheese (cubes). Stir until cheese is melted. Combine frozen broccoli and rice in casserole; pour cheese mixture over broccoli and rice. Bake at 350ºF/175ºC for 30 minutes.

Ingredients:

• 12-14 green chilies (roasted&peeled) or whole canned green chilies
• 1/2 cup milk
• 1/2 tsp. salt
• 2 cups cracker meal
• 1-1/2 lb grated cheese ( American or Longhorn ) Chilie Rellenos
• 1 sm. onion ( finely chopped )
• 2 eggs
• 1 cup flour

Preparation:

Combine cheese and onion. Press to firm strips the lenght of the chilies. Open small slit below stem of chilie ( stems may be remove if desired ) and remove seeds. Fill each chilie with cheese strip. Combine cracker meal and flour. Place the chilies in the mixture and roll, coating well. Beat eggs, milk and salt. Dip chilie in egg bath and roll in cracker flour mixture, coating well. Fry in deep hot oil at 360º F ( 180º C ) until golden brown.  ( Test oil with a piece of day  old bread ). Chilie rellenos maybe frozen. Let frozen rellenos stand 30 minutes at room temperature. Fry as above.

Ingredients:

• 2 sm. baking potatoes
• 2 sm. yellow crook neck sqash
• 1 stick of butter
• cheddar cheese
• 2 sm. zucchini squash
• 3 med. fresh tomatoes ( firm )
• 2 med. onions ( sliced thin and ringed )
• salt

Preparation:

Scrub potatoes, squash, tomatoes and onions. Do not peel any of the vegetables but the onions. Slice the potatoes very thin: same with the squash. Slice tomatoes medium thick. Ring the onions. Take a large casserole at least 3 qts. and spray with PAM. First, put a layer of potatoes, then one of sqash, both kinds and mix together. Dot with butter. ( you may not have to use the whole stick ), sprinkle with salt and a handful of the grated cheese. Repeat above process, ending with a layer of cheese. Dot with butter. Bake in a moderate oven 300º to 325º F ( 150º to 175º C ) until vegetables are tender. See that cheese doesn't get too brown; cover it with foil if it does. Bake about 1-1/2 hours.

Serve hot with warm bread.