Prepare instant potatoes according to package directions. In a 2-quart casserole dish dissolve bouillon cubes in the hot water. Stir in dry stuffing mix, egg, parsley and pepper. Fold in mashed potatoes. Sprinkle with paprika if desired. Micorwave, covered on high for 6 to 8 minutes until heated through. Yields 8 servings. Vernie Borntrager, Clark, Mo.

Quick Glazed Sweet Potatoes
1⁄4 cup packed brown sugar
1 tbls. orange-flavored break fast drink powder
2 tsp. cornstarch
1⁄2 cup cold water
3 tbls. butter 1 cup milk
1⁄4 cup butter
1 (18 oz.) can vacuum-pack sweet potatoes

In a 1 1⁄2-quart casserole dish combine brown sugar, orange drink powder, cornstarch and water. Cook, uncovered at high for about 2 minutes, until mixture thickens and bubbles, stirring after each minute. Stir in butter. Add potatoes, stirring to coat with mixture. Cook, uncovered, on high for 4 minutes or until heated through, turning each potato over once. Yields 4 servings. Mattie Borntrager, Clark, Mo.

Few Minute Meatballs
2 lbs. ground meat
2 eggs, beaten
1 medium onion, chopped fine
3⁄4 tsp. garlic, chopped
1 tsp. salt
1⁄2 tsp. pepper
1⁄2 tsp. cumin
3⁄4 cup uncooked oats

Mix thoroughly together and shape into meatballs. Put into baking dish and bake for 30 minutes at 350°. Yields six servings. Charlotte Johnson, Marshfield, Mo.

Orange and Onion Salad
1 head Boston lettuce, separated into leaves
1 medium red onion, thinly sliced into rings
1 (1 oz.) can mandarin oranges, drained
Sliced almonds
Poppy seed dressing

Arrange lettuce leaves, onion and oranges on salad plates. Chill. Just before serving, sprinkle with almonds. Serve with poppy seed dressing. Yields 6 servings. Ruth Yoder, Clark, Mo.

Feathery-Light Dumplings
1 cup flour, sifted
1 1⁄2 tsp. baking powder
1⁄2 tsp. salt
2 tsp. shortening
1⁄3 cup milk
1 egg, beaten

Use these dumplings with your favorite boiled meat and broth. Sift together in bowl: flour, baking powder and salt. Cut in shortening until mixture is crumbly. Add milk and egg until flour is dampened. Dough should be lumpy. Drop by spoonful into boiling broth. Cover and steam for 12 minutes without removing cover. For dessert dumplings: sweeten the dough by adding 3 tbls. sugar to dry ingredients. Use butter or margarine for shortening. Add 1 tsp. vanilla. Add to boiling fruit. Lena Miller, Clark, Mo.

Pepperoni Spaghetti
1 medium onion, chopped
1 green pepper, chopped
1 lb. ground chuck
1 (3.5 oz.) pkg. sliced pepperoni, chopped
1 (28 oz.) jar pasta sauce with mushrooms
1⁄2 (16 oz.) package dried spaghetti, cooked
1 cup shredded mozzarella cheese
1 tbls. grated Parmesan cheese

Prepare spaghetti according to box. Combine onion, green pepper and ground chuck in a large skillet. Cook over medium heat until meat browns, stirring until crumbled. Remove from heat; drain. Return meat mixture to skillet. Add pepperoni and pasta sauce; bring to boil. Cover, reduce heat and simmer 20 minutes, stirring occasionally. Arrange spaghetti in a greased 13x9-inch baking dish; top with meat sauce. Sprinkle mozzarella cheese over sauce; bake, uncovered at 400° for 5 minutes. Remove from oven; top with Parmesan cheese. Serve hot. Yields 8 servings. Shelly Rothove, Westphalia, Mo.