Food court 2-7

2 pounds ground beef

1 pound mild breakfast sausage

1/2 sleeve crushed Ritz crackers

2 eggs

1 dash Worcestershire sauce

1 teaspoon prepared mustard

1/2 cup brown sugar

1/4 cup ketchup

1/2 cup finely chopped green pepper

1/2 cup chopped onion

Mix all ingredients together in baking dish. Bake at 350° for 1 hour. For topping: Blend together 1 cup ketchup and 1/4 cup brown sugar. After baking, pour grease off. Spread topping over meat generously. Place pan back in oven for 15 minutes to bake.

Pineapple Ham Bake

2 8-ounce cans unsweetened crushed pineapple

2/3 cups packed brown sugar

1 tablespoon vinegar

2 teaspoons ground mustard

1 pound fully cooked ham cut into 1/4-inch pieces

Combine the first 4 ingredients into ungreased 2-quart baking dish. Mix well. Stir in ham. Bake, uncovered, at 350° for 30 to 40 minutes until well heated through. Serve with a slotted spoon. Serves 8.

Scalloped Potatoes and Ham

1 10 3/4-ounce can condensed cheddar cheese soup, undiluted

1 10 3/4-ounce can condensed cream of mushroom soup, undiluted

1 cup 2 % milk

10 medium potatoes, peeled and thinly sliced

3 cups cubed fully cooked ham

2 medium onions, chopped

1 teaspoon paprika

1 teaspoon pepper

Combine soups and milk in a small bowl. Layer half of the potatoes, ham, onion and soup mixture in a greased 5-quart slow cooker. Repeat layers. Sprinkle with paprika and pepper. Cover and cook on low for 8 to 10 hours or until potatoes are tender.

Cabbage Au Gratin

1 medium head cabbage, shredded, about 8 cups

1 10 3/4-ounce can cream of celery soup, undiluted

2 tablespoons milk

1 cup shredded Velveeta cheese

1 cup soft bread crumbs

1 tablespoon oleo

In large saucepan, cook cabbage in boiling salted water. Drain. In small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Put cooked cabbage in greased 8-inch square baking dish. Sauté bread crumbs in butter until golden. Sprinkle over cabbage. Bake at 350° for 15 to 20 minutes. Serves 8 to 10.

Pecan Stuffed Butternut Squash

2 medium butternut squash (about 3 pounds each)

3/4 teaspoons salt

Pepper (optional)

4 ounces cream cheese, softened

1/4 cup butter, softened

3 tablespoons brown sugar

1/2 cup chopped pecans

Cut each squash in half lengthwise; discard seeds. Place squash cut-side down in two 13-by-9-inch baking dishes, add 1/2 inch water. Bake, uncovered, at 350° for 1 hour. Turn squash over sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy, stir in pecans. Spoon into squash cavities. Bake 15 to 20 minutes longer or until filling is lightly browned and squash is tender.

Chive Smashed Potatoes

4 pounds red potatoes, quartered

2 teaspoons chicken, bouillon granules

1 8-ounce carton spreadable chive and onion cream cheese

1/2 cup half and half cream

1/4 cup butter, cubed

1 teaspoon salt

1/4 teaspoon pepper

Place potatoes and bouillon in a Dutch oven and cover with 8 cups of water. Bring to a boil. Reduce heat. Cover and cook for 15 to 20 minute or until tender. Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper.

Comforting Carrot Casserole

4 cups sliced fresh carrots

1 cup cubed process chesse (Velveeta)

2 tablespoons dried minced onion

1/4 cup butter, melted

1 cup crushed potato chips

Place 1 inch of water in large saucepan, add carrots. Bring to a boil. Reduce heat. Cover and simmer for 7 to 9 minutes or until crisp tender. Drain. Place carrots in a greased shallow 2-quart baking dish. Top with the cheese and onion. Drizzle with butter. Sprinkle with the potato chips. Cover and bake at 350° for 20 to 25 minutes until bubbly. Serves 8.

Fluffy Fruit Salad

2 20-ounce cans unsweetened crushed pineapple

2/3 cup sugar

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1/4 cup orange juice

3 tablespoons lemon juice

1 tablespoon vegetable oil

2 15-ounce cans fruit cocktail, drained

2 11-ounce cans mandarin oranges, drained

2 bananas, sliced

1 medium container Cool Whip

Drain pineapple, reserving 1 cup juice in a small saucepan; set pineapple aside. In saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in Cool Whip and cooled sauce. Chill for several hours before serving. Serves 12.

This will give you something different to try. If you should need to reach me you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.