Sausage Stuffed Chicken

1. 6- 8 bonless chicken breast halves
2. 1 lb. sausage
3. 1 can mushroom soup
4. 1 8 oz. sour cream
5. stuffing mix or bread crumbs

Pound chicken breast thin. Brown and crumble sausage, the drain. Put 1/4 to 1/2 cup sausage on each breast and fold over. Place in greased casserole dish. Mix soup and sourcream, then spread over chicken. Top with stuffing mix or bread crumbs. Bake at 350 degrees for 1 - 1 1/2 hours.

Twice Baked Potato Casserole

1. 8 medium size baking potaoes (4 Pounds), baked
2. 2 Cups (8oz.) shredded cheddar chees, divided
3. 1 16 ounce container sour cream
4. 1 8 ounce package cream cheese, softened
5. 1/2 cup milk
6. 1/2 cup butter or margarine, melted
7. 2 garlic cloves, minced
8. 1 tablespoon chopped fresh chives
9. 1 1/2 teaspoons salt
10. 1/2 teaspoon pepper
11. 6 bacon slices, cooked and crumble
12. 1/4 cup chopped fresh chives

Peel potatoes and coarsely mash pulp with ptato masher. Stir in 1 cup cheddar cheese, sourcream, and next 7 ingredents.

Spoon into lightly greased 13x9 inch baking dish.

Bake at 350 for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, and chives. Garnish with chives if desired.

Yield: 8 servings.

Garnish: cut 2 inch wide strips of wax paper and arrange on top of casserole. Then sprinkle the uncovered area withe cheese. Next remove paper, and sprinkle remaining areas with chives and bacon.

Hash Brown Potato Casserole

1. Large bag Frozen has Brown Potatoes
2. 1 cup Melted Butter
   
3. Scallions to taste
4. 1 cups Cream of Mushroom soup
5. 2 cups sour cream
6. salt & pepper to taste
7. Corn Flakes

Mix together. Pour in casserole and bake at 350 for 40 minutes. Cover top with corn flakes and bake 5 more minutes.