• Layer into a deep casserole dish:
• Sliced potatoes, raw
• sliced onions
• sliced carrots, raw
• 1 can salmon
• sliced potatoes, raw
• sliced onions
• sliced carrots, raw
• 1 can salmon
• sliced potatoes, raw

Sprinkle each layer with salt and pepper to taste. Also sprinkle on about 3 T. of flour over the carrots. Both times! That will be about 1/3 cup of flour total. At the end, pour the liquid from the cans of salmon over the entire thing. This will mix with the flour and create a creamy sauce/gravy in the casserole as it bakes. Dot with 4 T. butter. Bake at 350 degrees for at least an hour, covered tightly. It is done when the vegetables are soft.

This recipe is from Scandinavian country. They may not have used salmon, but whatever fish they were catching. It is a hearty and wholesome meal. It is pronounced like it looks lax-lo-ta.

• Stir together well:
• 24 oz. cottage cheese
• 2 c. mozzarella cheese, shredded
• 2 c. cheese, shredded (cheese of choice)
• 2 eggs
• 1 t. onion powder
• 1 t. garlic powder
• 1/2 t. black pepper
• Combine together in a separate bowl:
• 2 pounds hamburger, browned
• 48 oz. spaghetti sauce

Layer the lasagna as follows, using UNCOOKED regular lasagna noodles. Use a deep lasagna pan about 9″ x 13″ size. (I often buy the deep disposable pans from the store just because it’s deeper but also because it’s easier to throw away than try to scrub clean!)

• Layer as follows:
• 1/3 of the sauce
• 3 noodles
• 1/2 of the cheese mixture
• 1/3 of the sauce
• 3 noodles
• 1/2 of the cheese mixture
• 3 noodles
• 1/3 of the sauce

Pour about 1/4 c. water around the edge of the pan. Cover very tight with tin foil. Bake at 375 degrees for about 1 hour and 15 minutes. Remove the tinfoil and check if the noodles are soft. If not, bake another 15 minutes. When the noodles are soft, bake for another 15 minutes to absorb some of the moisture. If you like it more runny, don’t bake as long. If you like it drier, bake for longer.

• 2 cans salmon (16 oz. each)
• 1 can cream of celery soup
• 1 c. Stove Top Stuffing crumbs (desired flavor)
• 2 eggs, slightly beaten
• 1/2 c. onion, fine chopped
• 1/2 t. black pepper
• 1/2 t. salt

Drain the salmon, reserving the liquid. Take off the skin and bones unless you don’t mind the extra calcium! Stir in the remaining ingredients as well as 1/4 c. of the reserved liquid. Stir well. Pack into a well greased 9″ square pan. Bake at 375 degrees for about an hour.

I often double the recipe as follows:

• 4 cans salmon
• 2 cream soups
• 1 PACKAGE of stuffing
• 3 eggs
• 3/4 c. onion
• 1 t. pepper
• 1 t. salt

Press into a 9″ x 13″ pan that is well greased. Bake at 375 degrees for an hour.

• 2 cans Big Grands Biscuits
• 1 pound hamburger, fried
• 1 packet taco seasoning
• 1 c. salsa
• 2 c. cheese, shredded

Cut each raw dough piece into 8 wedges. Stir together with the remaining ingredients. Spread into a greased 9″ x 13″ pan. Bake at 350 degrees for 30 minutes. Serve with the following dip:

Creamy Salsa Dip

• 8 oz. cream cheese
• 1/4 c. salsa
• 1/2 c. cheese, shredded

Mix together in a saucepan and slowly heat up until it is creamy. Or else heat it up in a glass bowl in the microwave.

We like the dip so much that I generally double the batch to serve with this. Sometimes I add more salsa to it as well.

• Mix together:
• 4 c. flour
• 4 t. baking powder
• 1 t. salt
• 1/2 c. granulated sugar
• Cut in with pastry blender:
• 1 c. shortening

Set bowl aside. In a separate bowl mix:

• 1 1/2 c. milk
• 1 t. lemon juice
• 1 t. baking soda

Stir the milk mixture into the flour mixture. Mix just until mixed together. Turn onto a floured surface. Roll out and cut. Bake on lightly greased cookie sheets at 400 degrees for about 10 minutes.

• Beat together well:
• 2 eggs
• 2 c. milk (or buttermilk)
• Add in order given:
• 1/4 c. granulated sugar
• 2 t. baking powder
• 1 t. baking soda
• 1 t. salt
• 1/4 c. vegetable oil
• 2 c. flour, lightly sifted

Mix well and fry on a griddle at 350 degrees.

I sometimes add extra milk so they aren’t so thick and fluffy.

• Mix together:
• 18 eggs, scrambled
• diced hash browns or potatoes, cooked
• 1-2 c. broccoli, cooked
• 2 c. sliced/diced Kielbasa, browned/heated up
• 1/2 c. sliced/diced onion, sauted
• 2 c. cheese, shredded

Mix all together. Serve with salsa, ketchup, plain . . .

• Beat: 3 eggs
• Add: 3 c. whole milk
• Stir in:
• 1 t. salt
• 1/3 c. granulated sugar
• Whisk in: 1 1/2 c. flour

Before you start mixing your ingredients together, slice 1/2 c. margarine or butter into a 9″ x 13″ pan. Place it into a preheating oven at 400 degrees. Mix your batter up and pour it into the pan of melted butter. Bake for 25-30 minutes. It will look a little gooey but it’s ready! Let it stand for about 10 minutes before serving. It’s an “oven pancake” so serve it with syrup, fruit, or just plain.

I don’t even know if this is considered a “recipe”! I just have had a number of people say my baked cauliflower is so good and want to know how to do it. My family loves eating cauliflower this way:

• 2 heads cauliflower, cut into bite size pieces
• 1/2 c. butter
• 1 t. salt
• 1/2 t. black pepper
• 2 t. garlic powder
• 2 t. onion powder

Place cauliflower in a large roaster pan so it is in a single layer. Slice the butter and place on the cauliflower. Sprinkle on the spices. Bake at 350 degrees for an hour, stirring every 15-20 minutes. If you want to “crisp” it up, broil it for a few minutes when it has reached your desired tenderness. Everyone likes veggies a certain tenderness. I like mine cooked firm but not crunchy. Jon likes is well done so he can mash it up. I suggest giving yourself extra time for baking in the event you like it to be more mushy! It also depends on how small of pieces you are doing. The smaller the piece the faster it will cook. Or if the pan is not just a single layer, it will take a bit longer to cook. The main part is that you get the butter and seasoning stirred onto the pieces and then to “crisp” or “brown” it when it’s done. Adds just a good yum!

• Mix together in a metal bowl:
• 2 c. Elmer’s school glue
• 1 1/2 c. water, room temperature
• food coloring
• In a small glass bowl mix:
• 1 c. cold water
• 1 T. Borax

Slowly pour the Borax water into the glue water. Use your hand to slowly stir. Eventually it will all mix together and form “gunk”!

The children play with it at the dining room table. Use a straw to blow it into big bubbles on the table. Roll it out with a rolling pin and cut into pieces. Be creative!