Hi gk,Here are a few recipes, I will post some more as I go thru them later.

Cranberry Mousse

1 can(20 oz.)crushed pineapple in juice
1 pkg.(6 oz.) strawberry Jello
1 c.water
1 can (1 lb.) whole berry cranberry sauce
3 Tbls.lemon juice
1 tsp.lemon peel
1/4 tsp.nutmeg
2 c. sour cream
1/2 c.pecans

Drain pineapple well,reserve juice.Add juice to jello in saucepan.Stir in water,heat to boiling,dissolve well & remove.

Blend in cranberries.Add lemon juice,lemon peel & nutmeg.

Chill till mixture thickens slightly.Blend sour cream into mixture.Fold in pineapple & pecans.Pour into mold.Chill till firm.Unmold & display on a pretty & festive plate.
Autumn Leaves
(This colorful casserole brings to mind the bright reds & yellows of fall.)
Serves 6-8

2 c.diced summer squash
1 c.finely chopped onions
6 medium tomatoes,skinned & cut up.(or canned tomatoes)
butter for sauteeing
1/4 c.butter
1/4 c.flour
2 c.chicken bouillon or broth
1/2 c.cream
1 tsp.basil
1 Tbls.parsley
black pepper
4 c.cooked rice
1/4 c.Parmesan cheese

Saute squash,onion & tomatoes in butter till tender.Melt 1/4 c.butter in saucepan.Blend in flour.Gradually add chicken bouillon,stirring till thickened.Stir in cream & herbs.

Season to taste with pepper.Mix vegetables with rice & sauce.Turn into a buttered 2 quart casserole.Sprinkle with parmesan cheese.Bake @ 350 degrees F. till bubbly & heated thru.

Broccoli Casserole
Serves 6-8
(This can be easily doubled or tripled)

1 onion,finely chopped
3-6 Tbls.butter
1 (16 oz.pkg.)frozen chopped broccoli
1 c.cream of chicken soup
1/2 c.cheese whiz or velveeta
3/4 c.minute rice
1/3 c.milk
1/4 tsp.salt

Cook broccoli till tender.Meanwhile in skillet saute chopped onion in butter till soft & glassy (not brown).Add rice & salt to onions.Cook & stir for 5 minutes.Add soup,milk & cheese,heating till cheese melts.

Drain cooked broccoli & add to other mixture,stir well.Pour into a buttered casserole dish & bake 25-30 minutes @ 350 degrees or till heated thru.