STACIE'S CARROT SOUFFLE«

1 - 15 oz can carrots, drained
1 cup sugar
3 eggs
1/2 cup melted butter
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350û. Combine all ingredients & blend until smooth. Pour into a 1 1/2 quart casserole. Bake 45 minutes.

COREY'S ARTICHOKE DIP
(We suspect it's Mom's.)

2 cans artichoke hearts (drain & shred)
1 cup mayo
1 package Good Seasons Italian Dressing, unprepared

Mix everything together. Cool in refrigerator for a while.

JACKIE'S EASY HAMBURGER CASSEROLE

1 lb ground beef
3-4 baking potatoes, peeled & sliced
2 medium white onions
1 can cream of mushroom soup
1 1/2 c. shredded cheddar cheese
salt & pepper to taste

Preheat oven to 375û. Brown & crumble ground beef. Spread evenly in a 12 x 8" baking dish. Layer potatoes to cover beef. Layer onions over potatoes. Spread soup over entire dish. Add salt & pepper to taste. Bake for 45 minutes or until potatoes are tender. Sprinkle with cheese & return to oven 3-5 minutes until melted. Serves 6 - 8.

THE HAM & CHEESE BREAKFAST CASSEROLE MITCH'S GRANDMA MAKES

16 slices bread, trimmed
3 cups chopped ham
8 slices cheese
2 1/8 cups milk
1 stick margarine

Butter 9 x 13Ó dish. Line dish with 8 bread slices. Top with cheese slices. Add ham. Beat eggs and milk, and pour over casserole. Melt margarine. Dip the other 8 slices of bread in margarine & lay on top. Cover and refrigerate overnight. Bake at 350û until eggs are set & top is brown -- about 40 minutes.

(Although Mitch didn't include them, we're pretty sure there should be 4 eggs in this recipe.)

KIM'S BLUEBERRY SORBET (The one Scott says she makes EVERY night!)

2 cups blueberries, fresh or frozen
1/2 cup granulated sugar
1/2 cup water
1 cup orange juice
1 tbsp lemon juice

Combine all ingredients in saucepan and simmer for 10 minutes. Transfer to metal pan or bowl & freeze until barely firm. Then, process in food processor until smooth. Transfer to freezer container and freeze until firm. Allow 30 minutes to thaw a bit before serving. Makes six 1/2 cup servings.

MAX'S DOGGIE TREATS

2 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 veg. bouillon cubes dissolved in 3/4 cup boiling water
3/4 cup dry milk
1 egg
1/2 cup carrots
1/4 cup shredded celery

Preheat oven to 300°. Mix everything into a workable dough and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or into strips. Place on ungreased cookie sheet and bake for 30 minutes.

KELLIE'S FESTIVE CHICKEN

6 chicken breasts (deboned)
salt
pepper
garlic salt
1 jar of dried beef
1 can cream of mushroom or chicken soup
8 oz. sour cream
bacon (optional)

Spray a 9 x 12" baking dish with Pam. Line dish with dried beef. Sprinkle chicken with salt, pepper & garlic salt. Roll chicken & wrap with bacon (if desired). Place chicken over dried beef. Combine soup & sour cream. Pour over chicken. Cover with foil & bake at 350° for 1 hour. Remove foil and let brown for 5 -10 minutes.

TRACY'S CHEESY SAUSAGE WANTONS

1 pkg 4 x 4" wanton wrappers (found in the produce section)
8 oz Ranch dressing
1 lb fresh market ground sausage
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese

Preheat oven to 350°. Brown sausage and drain. Mix cheeses, dressing and sausage in a medium bowl. Using a muffin baking pan, place 1 wanton wrapper in each cup creating a bowl shape. Spoon 1 tbsp of mixture into each wanton cup. Bake for 10 minutes until cheese is melted. Cool for about 10 minutes. Best if served warm.