AUTUMN APPLE, POTATO AND SAUSAGE BAKE -- Brown raw sausages. Layer in dutch oven with tart apples, red onion, crushed garlic, potato chunks. Season with fresh-grated nutmeg, cinnamon, bay leaf, salt and fresh pepper. Pour a little apple cider mixed with maple syrup over, and top with bacon. Bake covered for half an hour, then finish uncovered until browned and potatoes soft. Any other smoked meat (chicken breasts, pork chops) goes nicely too. -- Joanne Cook, Halifax, Nova Scotia

APPLE CHEESE UN-PIE -- Layer canned pie apples or blanched fresh sliced tart apples in a greased dish. Sprinkle with nutmeg or ground clove. Cream butter, sugar and flour, add grated American cheese and spread over apples. Pour a little milk on top and bake at 350 for half n hour.

APPLES AND LENTILS -- In deep, heavy skillet sauté crushed garlic cloves, minced onion, chopped celery. Add salt, cup of shredded coconut, ginger, turmeric, cinnamon, coriander, black pepper, lemon juice. Add water if necessary. Add a couple of cups of chopped apples, cook 10 minutes covered, then combine with cooked lentils in a casserole. Warm in oven. Season with cayenne pepper and serve with chappatis and a yogurt sauce (yogurt, cumin seeds, minced cucumber, bell pepper and red onion).

APPLES, SAUERKRAUT AND CHEESE -- Toss sliced tart apples (6 heaping cups) with flour, cinnamon, cloves, nutmeg and salt and drizzle in honey; mix well. Sauté onions in butter, add some dry mustard and a large can of drained and rinsed sauerkraut. In buttered casserole, layer half apple mixture, then half onion-sauerkraut mixture, then some grated mild cheddar cheese, and repeat layers again. Top with a mixture of more cheese, bread crumbs and chopped walnuts or almonds. Cover and bake 20 minutes, then bake another 20 minutes uncovered.

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APPLES, SWEET POTATOES, CARROTS AND PRUNES -- In casserole dish, combine sweet potato chunks, sliced carrots, sliced tart apple, chopped onion, large pitted prunes, lemon juice, salt, cinnamon, cup of fresh-squeezed orange juice. Pat on top a mixture of grated sweet potatoes, a couple of beaten eggs, some wheat germ or fine bread crumbs, grated mild cheddar and top with slices of butter. Cover and bake for an hour, remove cover and bake another hour until top is brown and crisp. Chunks of meat can be added to casserole if desired.

APPLES, SWISS CHARD AND RICE -- Stuff steamed Swiss chard leaves with sautéed mixture of onions, cooked brown rice, grated Swiss cheese, nutmeg, white pepper and chopped apples (tossed in lemon juice). Form packets and place filled leaves in baking dish with some apple juice, chicken stock, bay leaves and black peppercorns. Cover and bake for 20-25 minutes until leaves are tender and filling is heated; baste.

ARTICHOKE CRAB CASSEROLE -- Make a flour/butter/milk cream sauce seasoned with hot sauce, mustard and Worcestershire. Add crab meat and Parmesan and mix well. Spread artichoke hearts in a casserole dish, cover with sliced hard cooked eggs and then the crab mixture. Top with bread crumbs and more cheese, and bake at 350 for about half an hour.

Artichokes and Crab -- Make a cream sauce seasoned with onions, parsley , white wine and when cooled, lemon juice. Assemble a casserole with a layer of crab meat, some of the sauce, a layer of drained, sliced canned artichoke hearts, more sauce, sliced mushrooms and the rest of the sauce. Bake at 350 for 30 to 40 minutes. .

BAKED CHEESE -- Spread diced cheddar into a greased pan and warm at 250. Beat three egg whites and then add back the yolks and blend. Season and pour this over the melting cheese. Up the heat to 375 and bake until puffed up and browning.

BAKED CRAB -- Combine fresh, frozen or canned crab meat with melted butter, lemon juice and hot pepper sauce. Place into ramekins or custard cups and broil until brown. Garnish with parsley.

BAKED GARBANZO BEANS -- Mix a few cups of mashed garbanzos or other beans with a cup of cooked rice, a cup of milk, half cup of bread crumbs, a few tablespoons of flour to thicken, oil, minced onion and seasonings. Let rest about half an hour. Bake in buttered casserole about half an hour until set. If desired, top with grated cheese and/or buttered bread crumbs.

BAKED LEEKS WITH MUSTARD -- Line baking dish with slices of toast, top with parboiled leeks seasoned with parsley, chervil, thyme, bay leaf, clove, salt and pepper. Add white wine, some stock and butter and spread leeks with some Dijon mustard then top with bread crumbs and bake.

BAKED ZUCCHINI AND CHEESE -- Mix grated zucchini, eggs, grated Gruyere and ricotta or feta cheese, scallions, dill, mint and parsley. Add flour, seasoned with cayenne and pour mixture in greased baking dish. Dot with butter and bake until well-browned, about 45 minutes. Serve hot or cold.

BANANAS AND PRUNES -- Soak prunes overnight in enough water to cover. Add one cup of granulated sugar and cook until plump. Cool and remove stones. Place layer of prunes in bottom of casserole. Next cover with layer of bananas which have been halved lengthwise. Sprinkle lemon juice and brown sugar over bananas. Repeat until casserole is filled, sprinkling well with brown sugar. Bake 40 minutes in hot oven.

BEAN PIE -- Combine three cans of any colored bean, drained and mashed, with custard filling made of beaten eggs, evaporated milk, brown sugar, melted butter, cornstarch, cinnamon, cloves, ginger, and lemon juice. Pour into unbaked pie shell and bake until set. Serve with whipped cream.

BEET GREEN CASSEROLE -- Sauté garlic and sliced mushrooms in butter and oil; add parboiled, chopped, drained beet greens and mix well. Off heat, add ricotta and Parmesan, season with salt and blend in egg yolks to make a smooth custard. Pour into shallow baking dish that has been greased and sprinkled with bread crumbs. Cover with more bread crumbs, sprinkle with oil and bake about 30 minutes until golden brown. Serve hot or cold.

BREADED LOBSTER CASSEROLE -- Mix crushed Ritz crackers and Parmesan cheese, add cooked lobster meat, melted butter and milk or dry sherry until mixture is moist. Spread in dish and bake about 30 minutes.

Broccoli and Walnut Soufflé -- Follow any soufflé recipe and add cooked broccoli, chopped walnuts and Parmesan cheese after eggs. Serve with sour cream horseradish sauce above.

Broccoli, Mushrooms and Noodles -- Sauté sliced broccoli stalks, chopped mushrooms and onions in butter. Add to cheese mixture (ricotta or cottage cheese, or combination, eggs and sour cream). Mix all with cooked wide, flat egg noodles and wheat germ or fine bread crumbs. Spread into buttered pan, top with more wheat germ or bread crumbs and grated sharp cheddar and bake.

Broccoli, Potatoes and Cabbage -- Steam chopped cabbage, leeks, broccoli and toss in some butter seasoned with mace, salt and pepper. Stir into mashed potatoes and spread in baking pan. Drizzle top with butter and sprinkle with grated cheese. Broil until brown and bubbly. Add ham if desired.

BROCCOLI RABE LASAGNA --Sauté blanched broccoli rabe with diced carrots, onion, and garlic, adding some hot water as needed. When tender, stir in mozzarella, Parmesan and ricotta cheese. Alternate layers of a white cheese sauce made with butter, flour, milk or cream and Parmesan and Romano cheese with al dente noodles and vegetable mixture and bake.

BROCCOLI RABE, SAUSAGE AND EGGS -- Sauté broccoli rabe, garlic and crushed red pepper, then add to beaten eggs. Stir in grated cheese and add slices of cooked Italian sausage. Slide into pan and cook for a few minutes before baking in oven until set. You can also add sliced fried potatoes.

BRUSSELS SPROUTS AND YOGURT -- In buttered baking pan, cover steamed Brussels sprouts with chopped tomato and chives, season with nutmeg and pour over plain yogurt. Sprinkle with grated Parmesan and toasted almonds and bake until browned.

Burritos in Salsa --Cover the bottom of a casserole dish with enough salsa to thoroughly engulf a single layer of frozen burritos. Add a layer of mixed frozen vegetables or corn and cover with more salsa. Top with a thick layer of cheddar cheese and microwave, covered until hot through. To save time, thaw the burritos before assembling. Chopped raw onion makes a nice addition. Kids love this. Your choice as to how spicy the salsa should be. --Mariette Brown, Old Lyme, CT

CABBAGE CASSEROLE -- Chopped leaks, cabbage and diced apples sautéed in butter and spiced with dried savory and black pepper. Spoon mixture into casserole and top with moistened bread crumbs and/or grated sharp cheddar cheese. Bake until browned.

CARAMELIZED SWEET POTATO CASSEROLE -- Mix sugar, butter, eggs, allspice, cinnamon, cloves, nutmeg and white raisins and pour over peeled, boiled sweet potatoes. Bake in slow oven for an hour or until caramelized.

CARROT AND WHITE BEANS -- Make a pate by sautéing a few cups finely grated carrots, green onions and garlic then adding several cups of cooked white beans, parsley, beaten eggs, bread crumbs, cream, salt, coriander, basil, black pepper, thyme and a few large spoonfuls of beer. Spread the thick mixture in a buttered round baking dish, cover and bake about an hour. Serve warm or cold.

CARROTS AND CHICKEN -- Mix together cooked chicken pieces, grated Swiss cheese, feta cheese, minced garlic and dill. Layer this mix over thick pieces of steamed carrots in a casserole dish and sprinkle with bread crumbs. Broil until hot.

Cauliflower Cheese Pie -- Make grated potato crust: drain couple of cups of freshly-grated potatoes, add beaten egg, grated onion, salt and press into oiled pan; bake until browned, brushing with a little oil, about 40 minutes. Sauté onions and garlic, add thyme, basil, salt and cauliflower florets; cook covered about 10 minutes. Spread grated cheddar cheese on baked crust, then sauté, then more cheese and finally a custard made with couple of eggs and quarter cup milk beaten together; season with pepper and paprika. Bake until set.

Cauliflower, Mushrooms and Rice or Millet -- Sauté sliced mushrooms, chopped onion, cauliflower florets, garlic, salt, pepper. Add to 3 cups cooked brown rice or millet and grated cheese and bake for 30 minutes.

Cauliflower with Rye -- Sauté cauliflower florets in butter with caraway seeds, add dried bread cubes and a lot of grated sharp cheddar cheese. Spread in buttered casserole and top with a blended mixture of 4 eggs, dry mustard, coriander, black pepper and a cup of flat beer. Bake about 30 minutes until puffed and golden.

Cauliflower with Tomatoes and Feta -- Cook thinly sliced onion with chopped garlic, oregano and cinnamon; add large can of diced tomatoes or fresh tomatoes, then honey and capers. Cook about 5 minutes and slide into gratin dish. Top with steamed cauliflower, season with salt, pepper, lemon juice and add crumbled feta cheese. Broil until bubbly and brown. Top with parsley, serve with salad and rice.

CHERRIES, EGGS AND SAUSAGE -- Line a baking pan with crescent dough. Layer pastry with ground sausage, shredded cheddar cheese and frozen hash brown potatoes. Beat eggs and milk. Pour over potatoes. Sprinkle with dried tart cherries, Parmesan cheese and chopped herbs (sage, lemon, thyme and/or cilantro). Bake in a preheated 375-degree oven for 30 to 40 minutes, or until golden and center is firm. Serve hot.

Chicken Breasts and Artichoke Hearts -- Bake halved chicken breasts topped with marinated artichoke hearts, sliced mushrooms and chopped green onions. Pour marinade and white wine over all and bake at 350 for until chicken is done.

Chile and Eggs -- Spread chopped green chiles into a greased baking dish and top with lots of grated Monterey Jack. Pour over this a mixture of beaten eggs and sour cream. Bake at 350 until it puffs up.

Corn and Shrimp -- Combine cut corn, raw shrimp, beaten eggs, milk, chopped celery, onions, and pepper; mustard, Worcestershire and butter. Pour into a buttered baking dish lined with crackers and top with buttered cracker crumbs. Bake for an hour at 300.

CRAB AU GRATIN -- Sauté chopped onions and peppers in butter, add flour, then milk or cream to make a sauce. Add crab meat, salt and nutmeg and cook to thicken. Pour into a buttered baking dish, top with grated cheese and bread crumbs. Bake at 350 until cheese browns.

CRANBERRIES AND PORK -- Brown chops in lard or drippings, season with salt and pepper. Brush a baking dish with drippings and spread with fresh or frozen whole cranberries. Sprinkle with mix of sugar and a couple of tablespoons of cornstarch, then drizzle with honey. Place browned chops on top, then pour over a cup of dry red wine with a few teaspoons of lemon juice. Cover dish with foil and bake at 350 for 50 minutes, or until chops are done.

CRANBERRIES, APPLES AND YAMS -- Sauté apples in butter until crisp-tender. Place apples and yams in a greased casserole and sprinkle with the nutmeg. Combine cranberry sauce or chopped cranberries and orange marmalade and spoon over apple/yam mix. Bake at 350 for 30 minutes

CREAMY SUMMER SQUASH CASSEROLE-- Combine cooked slices of squash, onion, can of cream of chicken or mushroom soup, sour cream and shredded carrot. Spread baking dish with prepared herb-seasoned stuffing mix, top with vegetable mixture, then more stuffing. Bake about half an hour.

CRUSTLESS CRAB PIE -- Mix canned crab meat, cream cheese, horseradish, a little milk and minced onion. Pour into a greased pie plate, sprinkle wit h sliced almonds and bake at 375 for about 20 minutes.

Deviled Shrimp -- Add cooked shrimp and hard-cooked eggs to a cream sauce seasoned with a little chopped parsley, minced celery and onion juice. Top with buttered bread crumbs and paprika and bake at 375 until crumbs brown.

Egg Pie -- Soak slices of white bread in a mixture of milk, beaten eggs and a little dry mustard. Add sliced hard boiled eggs, season with red and black pepper and bake at 350 for 45 minutes in a deep pan.

Eggplant Gratin -- Fry eggplant slices in oil and drain. Sauté onion and garlic, add chopped tomatoes, pinch of sugar, cayenne and salt; simmer until nearly all liquid is gone. Mix ricotta cheese with egg, Parmesan and heavy cream. Arrange half eggplant slices in gratin dish, season with salt, pepper and allspice; spread with tomato sauce, sprinkle with basil, more pepper and allspice. Make another layer with rest of eggplant, season again and pour over cheese and cream mix. Sprinkle with more Parmesan and bake in hot over until golden brown and firm at center

Eggplant Pie -- Place oiled eggplant slices in pie plate rubbed with garlic clove, sprinkle with salt and pepper. Place in 375 oven. Make sauce of sautéed onion, chopped tomatoes, parsley, oregano, basil, salt and pepper. Stir in a couple of whisked eggs; add capers, more salt and pepper. Fold in 2 beaten egg whites. Pour over eggplant covered with mozzarella and tomato slices. Bake for 20 minutes, then sprinkle with grated Romano cheese and cook until set and browned.

Eggplant Provencal -- Bake peeled and sliced eggplants, dotted with butter, until soft. Sauté onions in sweet butter, add stewed tomatoes (simmer away liquid first), parsley and simmer until thick. Layer eggplant and tomato sauce in greased baking dish; top with grated Gruyere. Bake until top is brown.

Eggplant Ptarmigan -- Dip thick slices of eggplant in flour, then egg, then bread crumbs. Sauté until crisp and brown; arrange in baking dish, top each with a slice or two of Swiss or Mozzarella cheese. Make a thick tomato sauce by diluting tomato paste with wine; add oregano, salt, pepper, crushed garlic and spread on each slice. Sprinkle with grated Parmesan and bake at 400 about 15 minutes. Great topped with mashed potatoes.

Eggplant Soufflé -- Mash pulp of baked eggplant. Make a roux of butter and flour, flavored with garlic. Beat in cup of milk. When thick, remove from heat, add grated Parmesan, salted eggplant pulp and black pepper. Add 3 lightly beaten egg yolks. Beat 4 egg whites with pinch of tartar until stiff; fold into eggplant mix. Pile into soufflé dish and bake 45-50 minutes at 350.

Eggplant Stuffed Mushrooms -- Sauté peeled, sliced eggplant strips and julienned red pepper with cumin, paprika and garlic. Stir in white wine vinegar, tomato paste, minced red onion and chopped walnuts. Season with oregano, salt and pepper, stir in grated Monterey Jack cheese. Spoon into hollowed out mushrooms sautéed in butter; sprinkle with more cheese and bake 25 minutes at 350. Good served with spinach

Eggs and Crab meat-- Mix beaten eggs with some milk, canned crab meat and cubed cream cheese. Bake at 350 for half an hour in a well-buttered casserole dish.

FENNEL AND TOMATOES -- Fry onion and garlic in oil, add julienned fennel bulbs and when browned add chopped tomatoes, salt and black pepper. Turn into casserole, top with bread crumbs tossed with Parmesan, grated lemon peel and chopped garlic clove and bake until crisp.

FISH PIE -- Spread cooked rice on bottom of buttered casserole, top with flaked cooked haddock or firm white fish then sprinkle with chopped hard-boiled egg and sautéed sliced onion. Season and then add another layer or two. Pour over a cream sauce seasoned with nutmeg and top with buttered bread crumbs. Bake until bubbly and golden.

GREEN TOMATO PIE -- Combine chopped green tomatoes, grated lime peel and ginger root, cinnamon, nutmeg, currants, golden raisins, shredded coconut, a few spoonfuls of honey and a half cup whole wheat flour. Fill a whole wheat pie crust with mixture and sprinkle top with mixture of flour, butter, chopped pecans, maple syrup and shredded coconut. Bake about an hour.

Greens and Cheese Bake -- Combine cooked greens with a cheese sauce made of chicken broth, cream, ricotta and Parmesan thickened with flour. Bake, topped with bread crumbs and grated Mozzarella, until bubbling.

LEEK AND MUSHROOM PIE -- Sauté leek slices in butter, with a little water to steam, until limp. Separately, sauté mushrooms then combine leeks, mushrooms, pieces of ham, freshly grated Swiss cheese and parsley and spread in crust. Cover with milk-heavy cream-egg custard seasoned with cayenne, nutmeg, pepper and salt to taste. Bake until set.

LEEKS AND ROQUEFORT -- Simmer leeks until tender then arrange in a casserole and cover with a Roquefort cream sauce: Combine crumbled Roquefort with heavy cream and thicken with cornstarch-water mixture. Broil until golden.

LEEKS, CHICKEN AND POTATO -- Brown strips of chicken, add sautéed leeks, pour in some cream of chicken or mushroom soup and milk. Pour mixture into casserole and cover with grated parboiled potatoes and sautéed onion. Bake until golden brown.

Lemon Chicken --Brown a cutup fryer in butter, and then sauté it covered until tender and remove from the pan. Combine sherry and white wine, bring to a boil and add lemon juice, grated lemon rind, salt and pepper. Then add heavy cream and the chicken. Pour it into a baking dish and dot with butter and lemon slices. Broil until it browns.

LIVER AND HAMBURGER CASSEROLE - Make a sauce of hamburger, chopped onions, green peppers and tomato with basil and chili powder. When it has simmered for an hour, add cut up chicken livers that have been sautéed in butter. Pour this over just-cooked thin spaghetti, toss lightly and bake at 350 for half an hour.

LOBSTER AND CHEESE PASTA STUFFING -- Mix cooked lobster meat, spinach, ricotta cheese and beaten eggs; season with garlic powder, salt and pepper. Stuff cooked pasta shells, manicotti or ravioli with mixture. Make a white sauce, seasoning with nutmeg and Parmesan cheese. Pour sauce in bottom of baking dish. Add stuffed pasta and cover with more sauce. Bake about half an hour.

LOBSTER AND SHRIMP -- Mix cooked lobster meat, cooked pieces of shrimp and chopped green onion with a mixture of cream cheese, cream and Worcestershire sauce. Pour into greased baking pan, top with grated cheddar cheese and bake about 15 minutes.

LOBSTER NEWBERG -- Make a thick white sauce and season it with cayenne pepper and some dry sherry. Add to cooked lobster meat in casserole and bake in slow oven about half an hour.

LOBSTER PIE -- Combine sautéed onions, garlic and mushrooms with tomatoes, peas, carrots (parboil) and lobster or fish stock. Reduce then add heavy cream, cooked lobster meat and tarragon. Season and pour into casserole or individual dishes. Cover with puff pastry and bake until golden brown.

LOBSTER QUICHE -- Line crust with shredded Swiss cheese, top with cooked lobster meat and sautéed onions. Pour over mixture of beaten eggs and light cream. Bake until set, about 45 minutes.

Mexican Chicken -- Mix canned mushroom soup, cream of chicken soup and sour cream. Pour half into a baking dish. Add a layer of broken corn tortilla pieces, diced chicken breast and grated jack cheese. Repeat the sequence. Top with black olives and refrigerate. Bake uncovered the next day for 45 minutes at 325.

MUSHROOM LASAGNA -- Make a filling of sautéed mushrooms (porcini, Portobello and/or white) seasoned with garlic, parsley, salt and pepper. Make a béchamel sauce, flavoring it with reserved mushroom stems. Layer lasagna noodles with sauce, mushroom filling and grated Parmesan and bake.

MUSHROOM SHEPARD¹S PIE -- Make a mushroom filling with whole-grain bread cubes, onion, celery, mushrooms, sage, marjoram, thyme, paprika, parsley, salt and black pepper, moistening with some stock. Top with mashed potatoes and serve with a mushroom cream gravy, if desired.

MUSHROOMS AND CREAM -- Make a sauce with butter, flour, sour cream and heavy cream, seasoned with nutmeg, salt and pepper. Pour over sautéed mushrooms and onions, add parsley. Pour mixture into buttered casserole, sprinkled with buttered bread crumbs and bake.

MUSHROOMS AND EGGPLANT -- Stuff large mushrooms with mixture of sautéed garlic, onion, red bell pepper, eggplant and mushroom left from hollowing out centers. Season with black pepper, cumin, oregano and paprika; stir in white wine vinegar, tomato paste and chopped walnuts, if desired, and some grated Jack cheese, then bake.

MUSHROOMS AND POTATOES -- Pour cream of mushroom soup over potatoes and sliced mushrooms in casserole for a variation on the usual scalloped potatoes.

ONION CHEESE PIE -- Build up alternate layers of thin sliced onions and grated cheddar into a prepared pie crust. When full, add the top crust and bake according to crust directions.

Oyster Crisp -- Place drained, shucked oysters in a buttered baking dish and top with nutmeg, salt, pepper, crumbled bacon and grated Swiss cheese. Mix the oyster juice with heavy cream, pour over the oysters and top with crushed oyster crackers dotted with butter. Bake open for 20 minutes at 400.

PARSNIPS AND CHICKEN -- Brown chicken pieces and place in baking pan with chopped parsnips, carrots and sliced leek. Cover with white wine and seasoned chicken stock and cook in moderated oven about an hour.

PARSNIPS AND MUSHROOMS -- Puree cooked parsnips and stir in sautéed mushrooms and garlic, lots of melted butter, some heavy cream, and egg yolks. Season and fold in beaten egg whites. Bake in soufflé dish in hot oven until high and brown on top, about 20 minutes.

PARSNIPS AND POTATOES -- Combine grated parsnips and potatoes, onions, horseradish, chives and heavy cream or yogurt and bake in a covered casserole for about an hour. Uncover and bake until brown. Top casserole with buttered bread crumbs before baking, if desired. Alternately, all of the above can be mashed together.

POLENTA LASAGNA WITH BROCCOLI RABE -- Instead of the traditional noodles, use thin layers of cooled polenta in a lasagna with tomato sauce, sausage, mushrooms and cheese. To 4 cups of boiling polenta water, add a couple of potatoes, boiled and riced, some nutmeg and a bunch of broccoli rabe. After 15 minutes, add a cup of corn meal, and cook in the usual stove top way until the polenta is done. Spread the polenta into three thin sheets the size and shape of the casserole dish and let them cool. Assemble in the usual way

Popover Chicken -- Brown boned chicken breasts in butter or oil, season with salt and pepper and set in a baking dish. Add tarragon to a popover batter and pour over the chicken. Bake at 350 until the popover is browned -- 45 minutes or more. Top with sliced mushrooms in a simple cream sauce.

Ratatouille -- Sauté onions and garlic; layer eggplant, zucchini and peppers over onions, sprinkling each layer with salt, pepper, basil, oregano and parsley mixture. Cover and bake in slow oven for 3 hours, add tomatoes, bake until vegetables are tender. Mushrooms, carrots, celery can also be added. Great alone, cold or hot, with rice or pasta.

SALMON PIE --Brown salmon pieces in butter. Sauté mushrooms and onions in butter. Fill prepared frozen pastry dough with layers of cooked rice, salmon, hard-cooked chopped eggs, and mushroom-onion mixture and bake as instructed, or seal with beaten egg and place pastry loaf on greased cookie sheet, brushing with melted butter and bread crumbs, then bake about 45 minutes.

Scalloped Chicken -- Arrange the boned meat from a stewed and cooled chicken in a greased baking dish. Make a sauce of flour and butter, with milk and chicken broth. When it has thickened, remove from heat and add salt, lots of fresh bread crumbs, beaten egg yolks and more broth. Beat the whites and fold them in. Pour it all over the chicken and bake at 325 for an hour. Top the chicken with sliced mushrooms and sliced olives sautéed in butter.

SCALLOPED LEEKS -- Simmer sliced potatoes and leeks with milk, bay leaf, garlic, thyme and salt until just tender. In buttered casserole, layer leeks with potatoes and garlic, adding cheese, if desired (gruyere, Fontana, cheddar, gorgonzola). Add milk and dot with butter. Other good additions: artichokes, fennel root, mushrooms. Bake until brown and bubbling.

SCALLOPED OKRA WITH CORN -- In casserole dish, layer butter sautéed okra slices and corn. Cover with a white sauce, adding cheddar cheese if desired. top with buttered bread crumbs and bake until golden.

SCALLOPED PARSNIPS -- Layer cooked lengths of parsnips in baking dish, sprinkling layers with flour and seasonings and dotting with butter. Pour over some milk or cream and top with buttered bread crumbs. Sprinkle over some toasted slivered almonds, if desired. Bake until golden.

Scalloped Spinach -- In a greased baking dish, arrange chopped spinach in several layers, dusting each with flour. Sandwich one layer of beaten eggs in the middle. Cover with a mixture of bread crumbs and grated cheddar and pour over it all some cream or milk fortified with melted butter. Season to taste.

SCALLOPED TOMATOES -- Layer a mixture of Canadian bacon, onion, basil, parsley and bread crumbs with sliced tomatoes in a buttered casserole, finishing with crumbs. Dot with butter and bake until brown.

Shrimp and Asparagus -- Split raw jumbo shrimp lengthwise and place in a buttered baking dish. Sprinkle with bitters, then cover with canned mushroom soup and some chopped onion. Top with still frozen asparagus spears and bake at 350 until bubbly. Optional -- top with bread crumbs at the end and broil briefly to brown.

Shrimp and Corn -- Add crumbled blue cheese to a cream sauce and when the cheese melts, add canned corn, cooked shrimp, grated onion, celery seed and onion salt. Bake 30 minutes at 350.

Shrimp and Corn Pie -- Add beaten eggs to creamed, grated or kernel corn and combine with butter, a little milk, cooked shrimp, Worcestershire, salt, pepper and mace. Bake in a buttered dish for 30 minutes at 300.

Shrimp Pie I -- Mix equal amounts of cooked shrimp, bread crumbs and tomato juice with some butter, hot sauce, Worcestershire and catsup. Bake at 350 for 30 minutes.

Shrimp Pie II -- Combine cooked rice with cooked shrimp, milk, beaten eggs, butter, mace, catsup, Worcestershire, salt and pepper. It wants to be as thick as custard. Bake at 350 for 30 minutes.

Shrimp Stuffed Eggplant -- Cut eggplant in half lengthwise and scoop out most of the flesh, leaving skins intact. Stuff the shells with cooked shrimp, bread crumbs, mace, Worcestershire, beaten eggs and the eggplant pulp. Top with bread crumbs and butter and bake for 30 minutes at 350.

Spaghetti Squash Frittata -- Combine squash with beaten eggs, fresh chopped parsley, Parmesan cheese, chopped red onion, garlic, salt and red pepper. Bake or nuke in a greased pan until cooked through.

Spaghetti Squash Italian Style -- Make a tomato sauce with onions and portabella mushrooms, oregano and red wine. Stir in lots of spaghetti squash and spread into a baking dish. Burrow in blobs of ricotta and top with lots of shredded mozzarella. Bake until bubbly. Spaghetti Squash Italian Style -- Make a tomato sauce with onions and portabella mushrooms, oregano and red wine. Stir in lots of spaghetti squash and spread into a baking dish. Burrow in blobs of ricotta and top with lots of shredded mozzarella. Bake until bubbly.

Spinach, Ham and Cheese Bake -- Combine cooked spinach, diced ham and shredded Swiss cheese in a sauce of eggs, milk, chopped onion, chopped pimiento, dry mustard, basil and salt. Bake at 350 for half an hour.

Squash Casserole -- Combine cooked, mashed squash with chicken broth, grated onion, grated carrot and sour cream into a fairly liquid glop. Butter a baking dish and spread with commercial stuffing mix. Pour in the squash and top with more stuffing. Bake at 350 for half and hour.

STEWED FISH AND VEGETABLES -- Make a stew of sliced onions, peppers, celery, carrots, mushrooms and canned tomatoes with juices, adding whatever other vegetables and spices you prefer (eggplant, zucchini, etc.). Cover fillets with stew and bake or microwave until fish is tender.

STUFFED BEET LEAVES -- Stuff blanched, drained beet leaves with a mixture of sautéed shallots and garlic, chopped pine nuts, browned ground meat (beef or pork), cooked rice, beaten egg, Parmesan cheese, parsley and rosemary. In a casserole, heat chicken stock and add chopped onions, carrots and celery, then stir in chopped tomatoes, bay leaf and thyme. Bake stuffed rolls on top of vegetables about 30 minutes. Cover and add stock as needed to keep moist.

Stuffed Eggplant -- Slice eggplants in half lengthwise; cut out meat, leaving 1/4 inch in skin. Sauté diced eggplant, red bell peppers; add salt, pepper, minced garlic. Press mixture into shells. Sauté onions, add parsley, basil, minced garlic, then chopped tomatoes. Spread on top of eggplant, pat down. Finally, combine wheat germ, ground walnuts, Parmesan; moisten with melted butter and milk to soft paste and spread thinly on top of each half. Decorate with red pepper strips. Bake 45 minutes at 350.

STUFFED FENNEL -- Pre-bake fennel bulbs and use outside layers as base for stuffing made from chopped inner layers, diced onions, raisins, pine nuts, Parmesan cheese, beaten eggs, pepper and salt. Sprinkle top with bread crumbs, drizzle with oil and bake until browned.

SUMMER SQUASH PUDDING -- Combine cooked squash, melted butter, milk, beaten eggs, minced onion and bread or Ritz cracker crumbs. Turn into greased casserole and bake in pan of water in moderate oven until set. Add grated cheddar cheese if desired.

SWEET POTATOES IN SHERRY -- Add butter, brown sugar, light cream and sweet sherry to whipped sweet potatoes and bake in buttered dish until top is brown.

TOMATO PUDDING -- Combine sautéed onions and fresh basil, can of crushed tomatoes, cubes of bread and a touch of sugar. Spread in greased casserole, sprinkle with bread crumbs, dot with butter and bake in slow oven about half an hour.

TUNA MACARONI CASSEROLE -- Sauté chopped onion and green pepper in butter. Add a little flour, a cup of milk and a can of condensed mushroom soup. Add thawed frozen vegetables, pimientos, canned tuna and cooked macaroni. Mix it all up and season. Bake at 350 for half an hour topped with buttered bread crumbs or grated cheese.

Tuna Noodle Florentine -- Combine cooked noodles, cooked spinach, canned tuna , a bit of minced onion, diced pimientos and grated sharp cheese. Top with more cheese and bake covered until bubbling.

TUNA PIE -- Make a cream sauce of butter, flour and milk. Stir in canned tuna, sliced mushrooms, chopped pimiento, minced onions and diced hard-boiled eggs. Pour this into a casserole dish and top with baking powder biscuits that have been beefed up with grated cheddar cheese. Bake at 450 for about 25 minutes.

TURKEY CHEESE CASSEROLE -- In casserole dish, spread diced cooked turkey over seasoned croutons or prepared herb stuffing. Pour over a custard mixture made of six beaten eggs, two cups milk, cup of grated cheddar cheese, chopped green onions, dry mustard and black pepper. Cover and refrigerate overnight before baking in 350 oven until set (about an hour).

TURNIP AND SAUERKRAUT -- Combine sauerkraut, sliced cooked turnips and sautéed onions in buttered casserole, sprinkle with caraway seeds and some spicy mustard then bake about half an hour.

TURNIP SOUFFLÉ -- Sauté grated turnips and chopped onion in butter, until just browned. Stir in spoonful of flour, dry mustard and horseradish, then off heat blend in cup of milk. Cook until thick, beat in three or four egg yolks then fold beaten egg whites into mixture. Pour into buttered, bread-crumb dusted soufflé dish and cook until set.

TURNIPS IN CREAM -- Cook grated turnip in butter about ten minutes then turn into buttered casserole, cover with heavy cream, season and top with buttered bread crumbs. Bake until golden, about half an hour.

ZUCCHINI PUDDING -- Mix finely chopped carrots, onions and zucchini that have been sautéed in butter until soft, add parsley and mix with Parmesan cheese, beaten eggs and béchamel or white sauce. Bake the mixture in a mold or casserole set in hot water in slow oven about 45 minutes. Serve plain or with a tomato cream sauce