THE SPICE OF LIFE--Vegetables and Salads

SCALLOPED POTATOES WITH CHEESE SAUCE

Sliced raw potatoes

Medium cream sauce

Salt

Velveeta cheese

Slice potatoes and place in casserole; salt to taste. Make a medium white sauce and melt a chunk of cheese in it. Pour over potatoes and bake covered at 375 degrees until tender.

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BROCCOLI & CAULIFLOWER CASSEROLE

1 lg pkg. frozen or fresh broccoli
1 lg pkg. frozen or fresh cauliflower
1 cup crushed Ritz crackers
Velveeta cheese
1 Stick butter

Place vegetables in greased 9x13 pan. Cover with Velveeta slices. Drizzle with melted butter. Cover with cracker crumbs and cover the pan. Bake at 350 degrees for 1 hour.

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BAKED BEANS

Brown and drain:
1 pound pork sausage
Add:
2 medium green apples, chopped
2 medium onions, chopped
1 1/2 tsp chili powder
3 cloves garlic, crushed
1/2 cup brown sugar
16 oz. tomato sauce
Simmer above ingredients until apples and onions are tender, about 30 minutes.
Add:
16 oz. can butter beans
16 oz. can kidney beans
28 oz. can pork and beans
28 oz. can B & M baked beans
Bake at 300 for 2 - 3 hours uncovered. Serves 16

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SUN OF A GUN PATIO SALAD

1 can kidney beans
2 cups fresh tomatoes
2 cups cucumbers
1 cup salad dressing
1/2 cup green pepper
1/2 cup green onions
1/2 cup celery
1 cup cubed Velveeta cheese
1 cup ham

Mix all together and refrigerate.