"More great side dishes."

2 boxes chopped frozen spinach 1 small onion, grated to extract juice 1 c. grated cheddar or american cheese 4 tbsp. butter

4 tbsp flour milk to make medium white sauce 2-3 eggs, separated(beat whites stiff) salt to taste, about 1/2 tsp *****

Thaw spinach and press out water. Make white sauce with butter, flour, onion juice and milk. Blend in egg yolks and cheese, let melt in hot sauce. Blend in spinach and fold in egg whites, beaten stiff. Butter casserole or 9 inch square pan 2 inches high. Square pan makes firmer servings and bakes quicker to firm center. Bake 1/2 hour at 375 degrees or until center is firm.

Recipe submitted by: Marie Henricksen OH

Scalloped corn.

1 can whole corn 3 c. milk 1 c. dry cracker crumbs 1 small onion, chopped

3 tbsp. green pepper or pimento 3 tbsp. butter dash of salt and pepper

Combine corn, milk, crumbs, green pepper and seasoning. Pour into greased casserole. Dot with butter. Bake 30 minutes at 350.

Recipe submitted by: Gram-ma:-)

Au Grautin Potatoes.

5-6 medium potatoes 2 tbsp. flour 1 pkg. American cheese (cubed) 4 tbsp margarine

1 1/2 c. milk 1 minced onion Pinch of salt and pepper *****

Grease casserole. Slice potatoes thin. Make at least 3 layers of potatoes using above ingredients with each layer. Pour on milk. Bake in 350 degree oven for 1 1/2 hours. A layer of cheese on top gives more cheese flavor.

Recipe submitted by: Maybelle Whitcomb KY.

Pineapple glazed carrots.

2 lbs of carrots sliced paper thin 2 c. boiling water Pineapple juice

1 1/2 c. sugar 1 stick of butter 2 tbsp cornstarch salt to taste.

Cook carrots in water until tender, drain excess water. Add enough pineapple juice to cover carrots. Stir in sugar. Cook 3 to 4 minutes. Add butter. Re- move carrots to serving dish. Stir cornstarch into 1/4 of juice in pan. Cook until clear; pour over carrots.

Recipe submitted by: Leona Langley OH.

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