recipe pages 27 & 28

KELLY'S GRANDMA RUBY'S POTATOES

cheddar cheese
milk

baking potatoes (1 or more per person)
garlic salt
sugar

Bake potatoes until done. Starting in the microwave is faster, but must be baked also to harden the skin. When baked, cut out the top of each potato, spoon out meat and put in large bowl, keep shells to re-fill. Using a mixer, mix potatoes, garlic salt-to taste, about ½ cup sugar, milk to make creamy. Refill potato shells, top with cheese, place back in oven to heat thoroughly and melt cheese.

Note: Kelly's Great Grandma Ruby made these when we’d go see her. He loved going there and always hoped she had made some. He finally told me to ask her how. There really isn’t a recipe, so it's all to taste, and add whatever to make it the way you like.
                                                                               Cathy Ward - California
                                                                                     In loving memory of
                                                                                       Kelly Michael Bird

LISA'S SQUASH CASSEROLE

3 c. well-drained, cooked yellow squash
1 lg. onion, chopped
2 T. butter
2 eggs, slightly beaten

2 c. bread crumbs
1/2 c. low-fat sour cream
1 c. grated sharp cheddar cheese
salt and pepper to taste.

add sauteed onions and squash and other ingredients. Mix lightly just till blended and pour into a buttered casserole dish. (If mixture is too dry, add an extra tablespoon or two of sour cream.) Bake at 325° for about 40 minutes or till firm in the center. Sprinkle more grated cheese on top just before removing from the oven.
Note: This was one of the first vegetable casseroles that Lisa learned to make as ayoung bride. She was so proud of herself. I still make it and always think of her when I do.
                                                                             Faye E. Martin - Georgia
                                                         In loving memory of Lisa Mewbourne

JOHN'S PASTA CON BROCCOLI

(6-oz.) broccoli, fresh or frozen
2 c. mushrooms, fresh, sliced
1 c. Parmesan Cheese, grated
1 pt. half and half
4 T. tomato sauce

(10-oz.) shell noodles
4 T. butter
1 tsp. salt
1 tsp. pepper
2 T. fresh garlic
red pepper to taste

Boil and drain noodles. Add tomato sauce and half and half, Cook broccoli and drain. Add broccoli, butter, salt, pepper, red pepper, and garlic - bring to boil. When thickened add mushrooms and simmer for 2 - 3 minutes. Remove from heat and add Parmesan cheese, stir until cheese is melted a sauce is creamy. Add drained noodles. Serves 4.

Note: John ran track and cross country and loved eating this the night before a race. Pasta was one of his favorite dishes and he liked this one a lot because it was one of the few pasta dishes you could make spicy hot or mild depending on how his taste buds were. Plus he always said it tasted even better the second day.
                                                                        Kathi (Kit) Lesinski - Missouri
                                                                                        In loving memory of
                                                                                    John Donaldson Muys

We must be willing to get rid of the life we've planned, so as to have the life that is waiting for us.
Joseph Campbell