HEARTY CHICKEN BAKE

from Jo Carmiol
     3 c. hot mashed potatoes
     1 c. shredded cheddar cheese, divided
     1 (2.8 oz.) can french fried onions, divided
     1 1/2 c. cubed, cooked chicken
     1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
     1 (10 oz.) can cream of chicken soup
     1/4 c. milk
     1/2 tsp. ground mustard
     1/4 tsp. garlic powder
     1/4 tsp. pepper

Preheat oven to 375 degrees.  Combine mashed potatoes, 1/2 c. cheese and 1/2 can french fried onions.  Mix thoroughly.  Spoon into greased 1 1/2 qt. casserole dish.  Using back of spoon, spread potato mixture across bottom and up sides of dish, forming a shell.  In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings; pour into potato shell.  Bake uncovered for 30 minutes or until heated through.  Top with remaining cheese and onions; bake uncovered for an additional 3 minutes or until onions are golden brown.  Let stand 5 minutes before serving.

FISH CAKES

from Jo Carmiol (Kraft Kitchen's recipe)
Take 1 (6 oz.) package of your favorite flavor Stove Top Stuffing mix and 1/3 c. mayonnaise and mix and match your recipe from the following options (choose 1 fish option, 1 add-in and 1 vegetable):

Fish options:

• 2 (6 oz.) cans crabmeat, drained and flaked
• 2 (6 oz.) cans salmon, drained, skin and bones discarded
• 2 (6 oz.) cans tuna, drained and flaked
• 3 (4 oz.) cans tiny cooked shrimp, drained and flaked 

Add-in options:

• 3 Tbsp. tartar sauce
• 1 Tbsp. lemon juice and 1 c. shredded Mozzarella cheese
• 2 Tbsp. sweet refrigerated pickle relish and 1 cup shredded Cheddar cheese
• 1/4 c. barbeque sauce

Vegetable options:

• finely chopped celery
• chopped green onion
• shredded carrots
• finely chopped green pepper

1. Mix together stuffing mix with 3/4 c. water, mayo or dressing, fish, add-in and 1/2 c. vegetables.  Cover and refrigerate 10 minutes.

2. Heat large nonstick skillet sprayed with cooking spray on medium heat.  Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches.

3. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.

Makes 6 servings of 2 fish cakes each.