Corn Salad With Feta and Tomato. Stir together corn with next four ingredients in a large bowl. Stir in cheese, salt and pepper.

Chicken livers make a great dip. The recipe doesn't cost much to make. In saucepan melt small amount of butter. To it, add livers and cook, covered, stirring occasionally until livers are no longer pink. Chop livers in blender. Blend with remaining ingredients. Pour mixture in 2 1/2 cup mold. Chill several hours. Carefully unmold. Garnish with hard-boiled egg slices, if desired.

When you're out of potatoes, rice is the next best to go to. There are so many ways to flavor a bowl of rice. Here is another one.
In skillet over medium heat, melt the butter and brown the onions, celery, chopped chicken livers, oregano and salt. Add the rice and brown a few minutes more. Add the hot chicken broth. Transfer to baking buttered casserole. Cover and bake at 350 F. for about 40 minutes. Stir at least twice during cooking.

Combine soup and milk in bowl. Stir in 1 cup of cheese. In large bowl combine chicken, broccoli and rice. Stir to combine. Add soup mixture. lightly lift and stir to combine. Pour into 9 by 13 inch buttered casserole dish. Top with remaining shredded cheese. Bake in preheated 350 F. oven until bubbly and heated through, 35 to 40 minutes. Serves 6.

Mix chicken broth with enough water to equal 2 1/2 cups. Reserve.

In large skillet, heat butter and oil over medium high heat. Add onion. Cook, stirring, until softened, 5 minutes. Add mushrooms,1/4 teaspoons each of salt and pepper. Cook until softened, 5 minutes. Add garlic during last 30 seconds of cooking time. Transfer 1/3 cup of the mixture to small bowl. Reserve.

In skillet, heat 1/2 cup oil over medium-high heat. In bowl, whisk remaining oil and eggs. Mix in cornmeal, corn, tomatoes, green onions, 1/4 teaspoon each of salt and pepper. Spoon 1/3 cupful batter into skillet. Fry, flipping once until golden, about 30 seconds per side. If desired, serve with lettuce, sliced avocado and more chopped tomatoes. Makes 6 servings

In food processor, pulse cauliflower in 3 to 4 batches until rice forms. The key to proper rice texture is not overcrowding processor. Transfer to medium bowl. Reserve.

You could use seedless strawberry preserves instead of strawberry jam, but you are more likely to have strawberry jam in your pantry. In small bowl combine crumbs and sugar. Add melted margarine. Toss until combined. Press into bottom of 9 x 13-inch baking pan. Evenly drizzle condensed milk over crumbs. Refrigerate for 10 minutes to set. Lightly press in place. Spoon strawberry preserves over top. Sprinkle with coconut and nuts. Bake at 350 F. for 25 to 30 minutes or until lightly browned. Cut into bars. Store loosely covered at room temperature.

This salad goes together quickly. Just chill 2 hours before serving time for the best flavor. In large bowl combine all ingredients with soy sauce and mayonnaise. Mix well. Chill 2 hours before serving. Place individual servings on shredded lettuce.

Line a 9 by 13-inch baking pan with foil, having long sides extend 2 inches over sides of pan. Spray with cooking spray. Sift dry cake mix, if lumpy. In mixing bowl, combine cake mix, Cool Whip and egg. Beat with mixer until well blended. Batter will be stiff. Add white chocolate chips and chopped walnuts. Mix well. Spread in prepared pan. Bake at 350 F. for about 25 minutes in preheated oven or until toothpick inserted in center comes out clean. Cool completely in pan, use foil handles to lift brownies from pan before cutting into bars. Makes 24 bars.