CHEESE DIP IN BREAD BOAT
(Submitted by Eleanor Mohr)

Grate together: 1 cup Monterey Jack cheese 1 cup Mozzarella cheese 1 cup Sharp cheddar
Mix above 3 cups of cheese with: 1 cup sour cream 1 cup margarine 1 tsp crushed garlic
Scoop mixture into hollowed out loaf of good (round ) bread. Place on a cookie sheet. Bake uncovered for 50-60 minutes in 350 degree oven. Serve hot or warm with crackers or bread pieces. (Cooked dip is more attractive if it is not stirred after it is removed from the oven.)

ONE SERVING CHEESE PUFF
(Submitted by Carol Brown)

1-1/2 slices of white or wheat bread, buttered
1 egg
½ c milk
1/8 tsp onion powder (optional)
1/8 tsp salt
¼ c shredded cheese
Cut the bread into strips and place them, buttered side down, along the sides and bottom of a 10 oz. custard cup. Lightly beat the egg and milk, add cheese and seasonings. Pour this into the custard cup and bake 35-minutes (or until puffed) at 350 degrees. Serve immediately.

BETTY'S ONION, POTATO, & CORN SOUP (Submitted by Betty Condon)

1 large (or 2 medium) onions, chopped
1 large (or 2 smaller) potatoes, diced
Add water to above and cover. Boil until tender when pierced with a fork.
Add: One can corn (whole kernel or creamed) Enough for soup consistency: Milk (canned, reconstituted or whole or skim milk)
Heat thoroughly. A sprinkle of grated cheddar cheese on top of each serving (optional).
This is also good with 2-3 slices of cooked diced bacon added along with the corn.

CHICKEN AND MUSHROOM SOUP
(Submitted by Liz and Gordon Bawden)

2 cans undiluted chicken broth
½ cup "Quick Rice"
¼ tsp crumbled tarragon leaves
2 - 6 oz cans sliced mushrooms
3 tbsp butter or margarine
2 cups cooked chicken or turkey, diced
1 cup milk
salt and pepper
Drain mushrooms and reserve liquid. Sauté them in pot large enough to hold rest of ingredients. Add broth, bring to boiling point, add rice and tarragon, and cook for 5-10 minutes. Add chicken or turkey, milk, mushroom liquid and season to taste. Heat 5 minutes more. Excellent as a main dish when served with French bread and tossed green salad.

SPANISH RICE
(Submitted by Dorothy Roe)

1 c rice, boiled
1 c browned hamburger
1 can tomatoes
Optional: Add onion, green pepper, & celery.
Simply bake items together at 350 degrees for 45 minutes - 1 hour.

VEGETABLE MEAT SOUP
(Submitted by Dorothy Roe)

1 lb. hamburger, browned
2 qt. boiling water
2 c diced potatoes (or pasta)
1 c celery
1 c carrots
½ head shredded cabbage
2 onions, diced
1 small can corn
¼ tsp pepper
¼ c rice (raw)
4 tsp sal