Crab Stuffed Peppers
1 c. Crab meat
by Chris Bryant • Johnson City, Tenn.
Creamy Scalloped Potatoes
2 Tbsp. Butter, unsalted, room temperature
by Marlene Maurer • Lakewood, Colo.
Irish Style Roasted Potatoes
8 Potatoes, peeled, cut into thirds
by Marcey Dyer • Pierce, Colo.
German Hot Potato Salad
3 med. potatoes
by Jan Nelson • Laramie, Wyo.
Special Potato Casserole
1 can cheddar cheese soup
by Chris Bryant • Johnson City, Tenn.
White Cheddar - Potato Gratin
2 lbs. baking potato. peeled & cut into1/4-inch slices
by Marlene Maurer • Lakewood, Colo.
Yams with Apples
6 cooked yams
by Lois Dilky • Big Springs, Neb
Potatoes “a la Good”
1 lg. pkg. hash browns
by Helen Druse • Lafayette, Colo.
Stewed Tomatoes
1 med. onion, peeled and minced
by Ethel Williams • Roanoke, Va.
Calico Bean Hot Pot
1/2 lb. cooked bacon
by Jennifer Turner • Virginia Dale, Colo.
Italian Spinach Pie
1 16 oz. container Low Fat Cottage Cheese
by Gayle Hamilton, Grand Junction, Colo.
Corn-Onion Pudding
2 Tbs. extra-virgin olive oil
by Jean Carper, Denver, Colo.
Pickled Deviled Eggs
1 dozen hard boiled eggs
by Irene Muller • Wray, Colo
Cauliflower fritters
1 cauliflower
by Nancy Wenlock • Sterling, Colo.
Artichoke Quiche
16 oz. marinated artichoke hearts
by Ethel Williams • Roanoke, Va
Tater Salad
They call it tater salad... and boy is it good!
