Mac and Cheese

1 (8 oz.) can cream corn

1 (8 oz.) can whole kernel corn

1 cup elbow macaroni

1 cup cubed Velveta cheese

1⁄2 stick margarine

Combine all ingredients and pour into baking dish. Bake in oven at 375° for 1 hour. Can also be cooked in crockpot for about 2 hours on medium, adjust crockpot temperature as needed. Pat Willis, Columbia, Mo.

Green Rice

1⁄2 cup celery, chopped

1 small onion

1 cup parsley

2 eggs, beaten

1 lb. Velveeta cheese, cubed

1⁄4 cup oil

2 cups milk

1 cup rice, cooked according to directions

Salt and pepper to taste

Boil celery, onion and parsley; drain.  Mix celery, onion and parsley with eggs, oil, milk and cheese. Add celery mixture to cooked rice and season with salt and pepper to taste. Bake 1 hour at 350º in greased dish. Yields 6 to 8 servings. Dortha Strack, Cape Girardeau, Mo.

Cheese Potatoes

3 tbls. butter

large potatoes, peeled and thinly sliced

1  tsp. salt

1⁄4 tsp. pepper

1  cup milk

2 cups  shredded cheddar cheese

Fresh parsley, chopped

Melt butter in a large non-stick skillet. Cook potatoes until almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cook gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir, sprinkle with parsley and serve immediately. Yield 6 servings. Ruth Yoder, Windsor, Mo.

New Potato Green Bean Salad

Salad:

1 1⁄2 lbs. small red new potatoes, unpeeled

3 cups fresh green beans, cut into 2-inch pieces

1 cup cherry tomatoes, quartered

1⁄4 cup green onions, chopped

1⁄8 tsp. salt

1⁄8  tsp. ground black pepper

Dressing:

1 tbls. lemon juice

3  tbls. honey mustard

2   tbls. fresh basil leaves, chopped

2    tbls. red wine vinegar

1⁄3  cup olive oil

Salad: Steam potatoes 10 to 12 minutes or until tender. Rinse under cold water; drain. Cut potatoes into halves or quarters. In large bowl, combine potatoes, beans, tomatoes onions, salt and pepper.

Dressing: Whisk lemon juice, mustard, basil and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad; toss gently to combine. Serve chilled or at room temperature. Yields 8 servings.

Mrs. Eli Miller, Clark, Mo.

Cheddar Potato Casserole

1 cup milk

1⁄4 cup butter or margarine, melted

1 tsp. dried onion flakes

1⁄2 tsp. salt

1⁄2 tsp. ground black pepper

1  (24 oz.) pkg. frozen hash brown potatoes, thawed

3⁄4 cup shredded cheddar cheese

Preheat oven to 350º. In a small bowl, combine milk, butter, onion flakes, salt and pepper. Add potatoes and cheese; mix well. Spread in greased 13x9-inch baking dish. Bake 1 hour until bubbly and golden brown. Yields 8 servings. Mrs. Ezra Miller, Clark, Mo.