GREEK SALAD

• 1 10 oz. package mixed salad greens
• 1 cup ripe olives
• 3 plum tomatoes, cut into wedges
• 1 small red onion, thinly sliced
• ½ med. cucumber, cut into wedges
• 1 8 oz. package Feta Cheese, sliced or crumbled

Fresh Greek dressing: (or you can use bottled Italian)

• ½ cup extra virgin olive oil
• 1 fresh lemon, squeezed
• 1 clove garlic, minced
• 1 t. dried oregano leaves
• Salt & pepper to taste

BROCCOLI, HASH BROWNS, AND CHEESE CASSEROLE
- from Taste of Home Magazine

• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 2 cups (8 ounces) shredded Swiss cheese
• 6 cups frozen shredded hash brown potatoes, thawed
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1/2 cup dry bread crumbs

In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted. Stir in potatoes.

Spoon half of the potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Cover and bake at 350° for 35 minutes.

Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, for 15-20 minutes or until heated through and topping is golden. Yield: 12-14 servings.

MINTED PEA SALAD

- from Taste of Home

INGREDIENTS:

• ½ cup Mayonnaise
• ¼ cup Sour Cream
• ¼ cup Fresh Mint Leaves
• ¾ t Salt
• ¼ t Dijon Mustard ‘
• Dash Pepper
• 3 cups (16 oz.) Frozen Peas, thawed
• 1 Small Onion

Combine first 6 ingredients (all but peas and onions); mix well. Add peas & onions, toss to coat. Cover and refrigerate at least one hour.