Savory Sausage Stuffing

3/4 cup butter, melted
1/2 cup chopped onions
1 cup finely diced celery
1 (8 oz.) can mushrooms, not drained
12 cups bread, broken into small pieces
1/2 pound ground sausage, cooked and drained
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons finely chopped fresh sage or 2 teaspoons dried sage
2 apples, peeled, cored, and grated

Saute onions and celery in melted butter until tender. Add mushrooms. Combine mixture with bread. Add sausage and stir. Sprinkle evenly with salt, pepper, and sage. Add grated apples if desired. Bake in a buttered casserole at 350 degrees for 30 minutes.

Makes 6 servings

Mashed Potatoes

5 pounds russet potatoes
1/2 cup butter, softened
1 cup milk
1/2 cup sour cream
Salt and pepper to taste

Peel potatoes and cut into large chunks. Place in a large cooking pot. Add water to cover. Bring to a boil over medium heat and cook until potatoes are very tender, about 30 minutes. Drain water. Place the pan over low heat. With a potato masher, thoroughly mash the potatoes. Add butter, milk and sour cream Mix together. Add salt and pepper to taste.

Makes 8 servings.

Frog Eye Salad

1 cup acini de pepe pasta
1 (20 oz.) can pineapple tidbits, juice reserved
1 (20 oz.) can crushed pineapple
2 (15 0z.) cans mandarin oranges, drained
1 (12 0z.) tub frozen whipped topping, thawed
2 cups miniature marshmallows
1 cup flaked coconut (optional)
1/2 cup chopped maraschino cherries (optional)

Cook pasta according to package directions; drain well and set aside to cool. Pour reserved pineapple juice over pasta. Add pineapple tidbits, crushed pineapple, mandarin oranges, whipped topping, and marshmallows. Stir in coconut and cherries, if desired. Place in refrigerator overnight.

Makes about 12 servings.

Raspberry-Lemonade Slush

6 cups hot water
4 cups sugar
1 (12 oz.) can frozen lemonade concentrate
1 (16 oz.) can crushed pineapple with juice
2 (10 oz.) packages frozen raspberries
2 liters ginger ale or lemon-lime soda

In a very large container, combine hot water and sugar; stir until sugar is dissolved. Add lemonade, pineapple, and raspberries and stir until well mixed. Freeze overnight.

Serve with desired amount of ginger ale or soda.
Makes 10 servings

( I usually double the recipe)

Stuffing

2 1/2 cup Swanson Chicken Broth
Generous dash ground black pepper
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 pkg. (12) oz.) Pepperidge Farm Herb Seasoned Stuffing

1. Heat broth, black pepper, celery and onion in 3-qt. saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 5 min. or until vegetables are tender. Add stuffing and mix lightly.

2. Spoon stuffing mixture into greased 3-qt. shallow baking dish. Cover and bake at 350 degrees for 30 min. or until hot.

Prep: 20 min. Bake: 30 min. Makes: 10 servings

Ravioli Lasagna

1 cont. (15 oz.) part-skim ricotta cheese
1 egg
1/4 cup + 1 tsp. chopped fresh parsley
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. pepper
1 jar (24 oz.) marinara pasta sauce
1 pkg. (24 0z.) frozen cheese ravioli
1 cup shredded Italian 5-cheese blend, 4 oz.

Preheat oven to 375. Coat 2-qt. baking dish with cooking spray. In bowl, combine ricotta, egg, 1/4 cup parsley, oregano, garlic powder and pepper.

Spread 1/2 cup marinara sauce over bottom of baking dish. Top with half of ravioli in single layer, then ricotta mixture, and 1 cup sauce. Top with remaining ravioli and sauce.

Cover baking dish. Bake 40 minutes. Uncover; sprinkle with shredded cheese. Bake, uncovered, until hot and bubbly and cheese is melted, 15-20 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1 tsp. parsley.