Zucchini Casserole

1 1/2 lb. Brown hamburger
2 cans cream of celery soup
1 medium onion, sliced
1 (8 oz.) bag potato chips
1 soup can milk
1/2 tsp. Each: onions, garlic, salt and pepper
1 large zucchini

Brown hamburger and onion; drain grease. Peel and slice zucchini in rounds, 1/4 inch thick. Crush potato chips in bag. Mix soup, milk and seasonings together. Place layer of hamburger in 9 x 13-inch pan. Add zucchini layer, potato chips, soup layer and repeat process. Bake at 350 degrees for 1 1/4 hours, covered with foil.
Serves 6
Bren in North Louisiana
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Shoe Peg Corn Salad

1 can tiny peg corn, drained
1 bunch green onions, chopped
1 pepper, chopped
1 large jar pimentos
1 stalk celery, chopped
1 c. Oil
1 c. Sugar
1 c. Vinegar
1 tsp. Salt
1 tsp. Pepper

Combine corn, onions, pepper, pimentos and celery; mix well. Combine remaining ingredients in a saucepan. Bring to a boil. Pour over corn mixture; mix well. Refrigerate over-night. Drain before serving.
Bren in North Louisiana
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This side dish is from Taste of Home. My husband loves it and I am considering trying it with other dressing mixes - perhaps a low-sodium ranch dressing, or I may experiment with my own seasonings. The recipe seems to be very adaptable. I make this in my 1-1/2 quart crockpot and it sometimes starts with the lid not quite closed; however, when it cooks down a little bit, the lid settles down and everything works. The mushrooms and onions lose so much volume that the crock is only 1/2 to 2/3 full by the time cooking is done. Good stuff.
Julia in PA

Crockpot Italian Mushrooms

1 lb. small to medium sized fresh mushrooms
1 large onion, cut in large wedges
1/2 cup melted butter
1 envelope Italian salad dressing mix

In a lightly greased 1-1/2 qt. crock, layer mushrooms and onion. Mix the butter and salad dressing well – pour over vegetables.

Cover and cook on low for 4 to 5 hours or until vegetables are tender. Serve with a slotted spoon.
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Sheila, in Sacramento, you can get good low salt recipes from books in your library. And the American Heart Association cookbook has lots of good recipes with very low salt. I can send some when we get back to Washington, but I do not have that book with me in Arizona.

Here is an excellent crockpot recipe that uses no salt.

Lemon Honey Chicken

1 lemon
1 whole roasting chicken, rinsed
1/2 c. orange juice
1/2 c. honey

Pierce lemon with fork and place it in the chicken cavity. Place chicken in slow cooker. Combine orange juice and honey and pour over chicken. (Cover and cook on low 8 hours (may not need that much time, depending on size and temperature of chicken. It depends on how hot your crockpot cooks.) Remove lemon and squeeze over chicken. Carve chicken and serve.

I know that there is sugar in the juice and honey, but you do not need to eat the liquid with your chicken.
Dorothy from WA/AZ
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Oops, sorry Jan. The size of the vanilla pudding is the small package.
Lynn FL/WI (we'll be starting home to Wisc. pretty soon. Well, after the snow melts which may be August!)

For Sheila- West Sacramento;
I to had to get off salt. My health food store mgr, told me about I believe it iis called "Ultimate Salt". It is NOT salt but ground up minerals that taste just like a very good salt. Use it just like salt. You'll never know it is not salt. I use it in everything and anything. It is not cheap but alittle goes a long ways as I need to use less of it than regular salt. It costs $13.00 for a 6" tall 1 1/2" across container. I pour it into several salt shakers so do not have a container here now. But it satisfy's salt cravings and you are getting your minerals also. Hope this helps.
Judy in Montana

For Lisa in Texas.
I too like Texas Roadhouse rolls, but we have a roll recipe that is never failing and our family favorite. It also makes yummy cinnamon rolls.

Never Fail Easy Rolls

2 c. warm water
1/3 c. sugar
2 T. yeast
1 T. salt
6 1/2 c. flour (never more)
2 eggs
1/3 c. oil

Mix water, sugar and yeast, then salt, eggs, oil and flour. (Sometimes it takes a little more if using a mixer) . Knead until it is all well blended. Let rise until double. Roll out in a rectangle and cut with a pizza cutter into thirds, lengthwise, then into triangles. Roll up like crescents and place on cookie sheet. Or you can mold them into balls and place touching each other in greased pan. Let rise 1 to 1/2-2 hours. Bake at 375 ° for 20 minutes until golden brown. Makes about 30.

This can be made into cinnamon rolls, by rolling into a rectangle, spreading with butter, brown sugar and cinnamon and rolling up and slicing. Put about 2" apart on cookie sheet and let rise until touching.

Then bake about 25 minutes, or until light brown on top. Frost when slightly warm, so frosting will melt down into them.
Makes about 24.
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I also have one that is similar to Texas Roadhouse rolls, which is: really good with half whole wheat flour.

Light and Fluffy Rolls

3-1/2 cup warm water
2 tablespoons yeast
3/4 cup sugar
1 cup butter, melted
1 tablespoon salt
8-9 cups flour (can be up to half wheat flour)

Sprinkle yeast in warm water and let dissolve. Whisk in sugar. Add melted butter and salt. Knead in flour. One cup at a time. Until it seems right. Usually 7-1/2 cups.

Let rise till double in size (at least one hour) once then pinch out onto greased cookie
sheet(s). Makes 30 balls, cut 2 slits with a sharp knife on top. Let rise about 60 to 90
minutes (till nice and fluffy), then bake 350 for 20 min.
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And here is the copycat from Texas Roadhouse:

Texas Road House Rolls (Copycat/Clone)

3 c. all-purpose flour
2 (1/4 oz. each) packages active dry yeast
1 tsp salt
2 T. sugar
1 c. milk + 1/4 c. water, warmed
1 large egg slightly beaten
1/4 c. butter + 2 T butter, melted

Place 2 cups flour in a large bowl. Add yeast, salt, and sugar. In another bowl (I used a large glass measuring cup), combine water, milk, and egg. Stir. Make a well in center of dry ingredients; pour milk mixture into the well. Mix by hand, approx 150 strokes, frequently scraping bottom and sides of bowl. Add 1/4 c. melted butter & stir to incorporate. Add remaining flour, 1/3 cup at a time, and stir after each addition.

Cover bowl with plastic wrap. Set dough in a warm, draft free place such as an oven with a pan of the hottest tap water on the rack below. Allow batter to rise until double in bulk, about 1 hour.

Coat 12 cup muffin pan with butter, shortening, or spray. Make sure to do this liberally. I made 18 rolls, not 12.

Punch down batter with spoon. Dough will be VERY sticky. I’d recommend not using your hands. I sprayed down two spoons with non-stick spray. Drop by spoonfuls into muffin tins. Keep in mind rolls should double in size. Brush rolls with 1 T. of melted butter. Let rise for another 30 minutes in a warm place; rolls should double in size.Bake rolls on middle rack for 16-18 minutes at 400 degrees. After removing rolls, brush top with remaining melted butter.

Cinnamon Butter
1 stick butter
4 tsp. cinnamon
1/4 c. brown sugar
1/4 c. white sugar

Beat ingredients together until smooth. Cover and refrigerate. Enjoy!

To make a smoother Cinnamon Butter:
1 stick butter
1 tsp cinnamon
1/3 c confectioner sugar

Marianne in Idaho
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When I replied to Dee in Canada about the Cherry Bars recipe, I made a typo when I was telling her about a different variation of that recipe for Pumpkin Bars. When I gave the measurements for the Pumpkin Glaze for those bars, it is suppose to be 1-1/2 tbsp. hot water. Sorry about that!
Judy (in Alaska)