Lithuanian Potato Pudding

Ingredients:

10 large potatoes

1 medium onion

5 slices bacon

1⁄2 cup hot milk

2 tablespoons butter

5 eggs, beaten

2 teaspoons salt

1⁄4 teaspoon pepper

Sour cream

Directions:

1. Heat oven to 400°F. Grease 9-by-13-inch glass baking dish; set aside.

2. Peel and finely grate potatoes and onion into large bowl; set aside.

3. Cut bacon into narrow strips. Fry in skillet until crisp.

4. While bacon is frying, combine milk and butter, and heat in saucepan or microwave until hot.

5. Pour bacon and fat over potatoes. Add hot milk mixture quickly to prevent potatoes from discoloring. Slowly stir in eggs. Add salt and pepper.

6. Pour into prepared pan (depth of mixture should be 2 to 2 1⁄2 inches). Bake for 15 minutes. Reduce oven to 375°F and bake for an additional 45 minutes. Cut into squares. Serve hot, topped with sour cream.

­– Phyllis Klem

Cranberry Gelatin Salad

Ingredients:

1 1⁄2 cups boiling water

1 package (6 ounces) raspberry gelatin

2⁄3 cup port wine

1 can (20 ounces) crushed pineapple with juice

2 cans (16 ounces each) whole cranberry sauce

1 cup chopped walnuts

1 package (8 ounces) cream cheese, softened

1 cup sour cream

1⁄2 cup sliced almonds

Directions:

1. Pour boiling water into 9-by-13-inch glass baking dish. Whisk in gelatin until entirely dissolved, about 5 minutes. Stir in wine. Let stand at room temperature for 30 minutes.

2. Stir in pineapple and juice, cranberry sauce and nuts; mix well.

3. Spread mixture evenly in pan, pushing into corners. Cover and chill for 3 hours or overnight.

4. In medium bowl, combine cream cheese and sour cream. Blend on low speed with electric mixer until fluffy. Spread mixture over gelatin. Sprinkle almonds over top. Cover and refrigerate until ready to serve.

• Karen Keb

Basic Dressing or Stuffing Casserole

Ingredients:

12 ounces seasoned dressing mix

1 cup (2 sticks) butter, melted

1 1⁄2 cups chopped celery

1 cup chopped onion

1 1⁄2 cups chicken broth

Directions:

1. Heat oven to 350°F.

2. In large bowl, combine dressing mix with butter, celery and onion.

3. Gradually stir in broth, mixing gently until combined.

4. Spoon into 2 1⁄2- or 3-quart casserole dish. Cover with foil and bake for 30 minutes.

5. Remove foil and bake for 5 to 10 minutes more, or until crisp and lightly browned. Yields 10 to 12 servings.

NOTE: To add variety to this basic recipe, try adding nuts, cranberries, additional vegetables, sausage, etc.

• Mrs. Cubbison