Squash Casserole (taken from CopyKat) ******
4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveeta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped)
Prepare Jiffy Mix as directed, set aside to cool.Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.
Versatile Chicken (from ISBN#1-56173-798-4)*****
1 pint buttermilk
2 tablespoons chicken flavored bouillon
1 teaspoon oregano leaves
3 pounds of chicken
1 cup flour
1 teaspoon paprika
1/2 cup melted butter
In a bowl big enough to marinade with, mix buttermilk, bouillon and oregano. let stand 10 minutes. Add chicken, stirring to coat. Let soak for 30 minutes. In a plastic ziploc bag, combine flour and paprika. Add chicken a few pieces at a time. Shake to coat. Arrange chicken in a baking dish. Drizzle chicken pieces with butter. Bake at 350 degrees for 1 hour or until golden. (note: I cubed my chicken pieces because I like the crunchy crust. Also, I broiled the top of the chicken for about 3 minutes, to make it even crunchier)
Crunchy Potato Bites (an American twist on a German recipe)*****
2 cups very stiff mashed potatoes
2 cups finely chopped fully cooked ham
1 cup shredded cheddar or swiss cheese
3/4 cup mayo
1 egg, beaten
1 t. mustard
1/4 t. pepper
2-4 T flour
1 3/4 cups crushed cornflakes
In a bowl, combine potatoes, ham, cheese, mayo, egg, mustard and pepper, mix well. Add just enough flour to make a stiff mixture. Chill.
Preheat oven to 350 degrees. Grease cookie sheets. Shape mixture into 1-inch balls & roll in cornflakes. Place on a cookie sheet and bake 25 to 30 minutes. Makes about 6 dozen. (recipe taken from February 2008 ed. of Home Cooking magazine)
Enjoy!


















































