Refrigerator Mashed Potatoes

5 lbs. potatoes (9 large)
2 (3 oz) pkgs. cream cheese
1 cup dairy sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 tblsp. butter or margarine

Cook peeled potatoes in boiling salted water until tender. Drain.

Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Cool.

Cover and place in refrigerator. May be used any time within two weeks.

To use, place desired amount in greased casserole, dot with butter and bake in moderate oven (350F) until heated through, about 30 minutes.

**** I've never made this recipe but it's my grandmothers. She makes a huge batch and freezes it to pull out when company comes. It's yummy.

Haystack Salad

Layer ingredients in an oblong casserole dish

1 - One large can refried beans mixed with one pkg taco seasoning mix
2 - one cup sour cream (or cottage cheese) mixed with 3 tablespoons lemon juice and 3 avacados, diced
3 - one small can diced black olives
4 - one small can diced green chilies
5 - 1/2 cup chopped green onion
6 - 1 cup grated Monterey Jack cheese
7 - 1 cup grated cheddar cheese
8 - 3 chopped tomatoes
9 - sprinkle with alfalfa sprouts