pot luck recipes

- 3 (5-6 2/3 ounce) containers spreadable cheese with garlic and herbs
- 3 (2 lb) bags frozen hash brown potatoes (I like the cubed kind rather than shredded but you can use either)
- 3 large onions, diced (about 6 cups)
- 1 1/2-2 lbs gruyere cheese
- 1 pint half-and-half
- 1 tablespoon freshly ground black pepper
- 1 1/2-2 lbs havarti cheese
- 4 cloves garlic

- 1 teaspoon garlic powder
- 1/2 cup margarine
- 2-4 lbs cleaned white button mushrooms

- 1/4 teaspoon garlic salt
- 3 lbs potatoes, peeled and cut up (about 6 cups)
- 3/4 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 (10 ounce) can cream of chicken soup
- 1/4 cup sliced green onions
- 2 tablespoons butter or margarine
- 1/4 teaspoon pepper
- 1/4 cup milk
- 1 (3 ounce) package cream cheese

- 3 cups shredded lettuce
- 1/3-1/2 cup bacon bits (in middle on top)
- 1/4-1/3 cup chopped green onions (sprinkle over all)
- 1 teaspoon sugar
- 1 cup mayonnaise (spread on top)
- 3 cups shredded lettuce
- 1/2 lb crumbled bacon (can use 1 jar Hormel Bacon Bits)
- pepper
- 4 hard-boiled eggs (sliced or chopped)
- 1/4-1/2 cup grated swiss cheese (arond the edges of top)
- salt
- 1/2 cup shredded swiss cheese
- 10 ounces frozen baby peas

- 1/4 teaspoon black pepper
- 1/4 cup sharp cheddar cheese (shredded)
- 2 cups 2% low-fat milk
- 1/4 cup white onions (minced)
- 1/4 teaspoon seasoned sea salt
- 2 tablespoons all-purpose flour
- 1 lb elbow macaroni
- 12 ounces Velveeta reduced fat cheese product (cubed)
- 2 tablespoons Smart Balance butter spread

- 1/2 teaspoon pepper
- 3 cloves garlic
- 2 medium onions
- 3 lbs ground beef
- 1/4 cup prepared mustard
- 2 (28 ounce) cans baked beans with molasses
- 2 teaspoons beef bouillon granules
- 1/2 lb sliced bacon
- 1 1/2 teaspoons salt
- 2/3 cup boiling water
- 2 stalks celery
- 1 1/2 cups ketchup