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Creamy Mashed Potatoes

5 lb. potatoes, pared and quartered (9 large) 2 (3 oz.) pkgs. cream cheese 1 cup dairy sour cream 2 tsp. onion powder 1 to 2 tsp. salt 1/4 tsp. pepper 2 tblsp. butter or oleo

Cook potatoes in boiling salted water. Drain completely. Mash with potato masher until smooth. Add cream cheese, sour cream, onion powder, salt, pepper, and butter. Beat until smooth and fluffy. Place in refrigerator container. Cool and cover. Keeps for 2 weeks. To serve: Place desired amount of potatoes in greased casserole. Dot with butter. Bake at 350°F. for 30 min. Entire recipe can be baked in 2 qt. casserole. Makes 8 cups.

Beef Roulade

4 beef "roulades" very thinly sliced mustard salt and pepper 4 slices cooked ham 4 small onions, chopped 1/2 lb. mushrooms, chopped Dill pickle, optional 2 tblsp. butter Stock or water to cover 3 tblsp. flour 3 tblsp. cold water

Spread each slice of beef with mustard. Season with salt and pepper. Top with 1 slice of ham, chopped onions, and chopped mushrooms. Roll up and fasten with toothpicks or string. Brown in hot butter in heavy skillet. Add stock or water to barely cover roulade. Cover and simmer 1-1/2 to 2 hrs. till tender. Mix flour with 3 tblsp. water and thicken gravy. Larger amounts of this recipe may be cooked in 350°F. oven after browning. Recipe may be made up ahead of time to browning stage. A piece of dill pickle can be included with mushrooms and onions before rolled. Serve with carrots, broccoli, and mushrooms.

Vegetable Cake