• 1 can artickoke hearts, chopped
• 1 cup mayo
• 1 1/2 cup mozzarella
• 1 cup parmesan
• 1/2 tsp garlic powder

Mix together & bake at 350° for 30 minutes

Serve with crackers

• 1 can black eyed peas
• 1 can white shoepeg corn
• 1 can Rotel
• 1/2 chopped red onion
• 2 Tbsp chopped canned jalapenos
• 1/4-1/2 cup italian dressing

Combine & chill

• Cook 1/2 cup chopped onions & 1 cup chopped celery in 1/4 cup butter until tender
• Add 13 oz can cream style corn, 1 cup water, 1 tsp salt, 1/4 tsp pepper,
  1 1/2 tsp poultry seasoning & pinch of thyme. Bring to a boil
• Pour over 8 oz package prepared bread stuffing, mix lightly
• add 3 egg yolks
• Shape into 12 balls. Pour 1/2 cup melted butter over top.

Bake at 375° for 15 minutes

• angel hair slaw
• sunflower kernels
• almonds
• noodles from 2 beef ramens
• sliced green onions

Dressing: make & chill

• 1 cup oil
• 1/2 cup sugar
• 1/3 cup vinegar
• 2 seasoning packets from beef ramen

Add dressing to slaw mix when ready to serve.

• 2 lbs frozen hash brown potatoes, thawed
• 1-2 cup grated cheese
• 1 pint sour cream
• 2 tsp salt
• 1/2 cup grated onion
• 1 (10 3/4 oz) can cream of chicken soup
• 1 tsp pepper
• 1-2 cup crushed corn flakes or bread crumbs
• 1/2 cup melted margarine

Mix potatoes, cheese, sour cream, salt, pepper, onion, & soup.
Pour into a 2 qt caserole dish. Top with crushed corn flakes mixed with melted margarine.
Bake at 350° for 1 hour 20 min.

May be frozen, but don't add cornflakes until baking time