Stuffed Peppers and More

Stuffed Peppers
Oven Baked Potatoes
Posh Squash
5 Cup Salad
Key Lime Pie

STUFFED PEPPERS
4 green peppers
1 1/2 pounds ground beef
1 can Cream of Mushroom soup
1 egg
1 slice white sandwich bread
2 t minced onions
1 (15 oz.) can tomato sauce
Cut peppers in half. Clean out peppers with a sharp knife. Par-boil peppers in water 4 minutes. Remove peppers from water and drain well on paper towels for 15 minutes. Combine remaining ingredients in a bowl and mix well. Fill peppers with equal amounts of ingredients and place in a 9 x 13 ungreased casserole dish uncovered at 350 for 45 to 50 minutes. Remove from
oven and pour can of tomato sauce on peppers and let sit for 5 minutes.

OVEN BAKED POTATOES
32 ounces frozen hash browns
16 ounces sour cream
1 stick butter, melted
1 can cream of chicken soup
1/4 cup onion
1 pound shredded sharp cheddar cheese
Thaw hash browns. Mix melted butter, sour cream, chicken soup, onion and half of cheese. Add hash browns and mix well. Put in 9 x 13 casserole. Spread remaining cheese on top. Bake at 350 45 minutes.

POSH SQUASH
2 pounds yellow squash
1 cup mayonnaise
1 cup grated parmesan cheese
1 small onion finely grated
1/2 t salt
1/4 t pepper
1 t sugar
2 eggs well beaten
Cook squash covered in boiling salted water 10 – 15 minutes until tender. Drain and slightly cool. Combine mayo, cheese, onion, eggs, salt, pepper and sugar. Stir until well blended. Add squash, stirring gently. Pour squash mixture into a lightly greased 1 1/2 quart casserole dish. Bake at 350 for 30 minutes.

5 CUP SALAD
1 cup mandarin orange slices, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup pineapple chunks, drained
1 cup sour cream
Combine ingredients in order listed. Mix until well-blended

KEY LIME PIE
crust
2 packages graham crackers, crushed
1 stick butter, melted
Mix together and pat into a 9-inch pie plate
pie filling
4 eggs separated
1/3 cup lime juice
1 (14 oz.) can sweetened condensed milk
Combine egg yolks, sweetened condensed milk and lime juice in a heavy skillet. Cook over low heat stirring constantly.

meringue
4 egg whites
1/2 t cream of tartar
1/3 cup sugar
Beat egg whites and cream of tartar at high speed with an electric beater until foamy. Gradually add sugar a tablespoon at a time beating until stiff peaks form and sugar dissolves. Pour hot filling into shell. Immediately spread meringue over filling spreading to edge. Bake at 325 for 25 – 30 minutes.