This month's selections are recipes that are simply delicious for your cooking pleasure. They include Sour Cream Meatloaf, "On Hand" Marinated Vegetables, Crunchy Tater Sticks and

an old perennial favorite

that's so easy -- No-Bake

Fudge Cookies.

Enjoy!
Sour Cream Meatloaf
1 cup dairy sour cream
2 green onions, sliced
4 1/2-ounce jar sliced mushrooms, drained
2 pounds ground beef
1 1/2 cups bread crumbs
2 teaspoons salt or to taste
1 teaspoon Worcestershire sauce
2 eggs
1/3 cup milk

In small bowl, combine sour cream, onions and mushrooms, In a large bowl, combine ground beef, bread crumbs, salt, Worcestershire sauce, eggs and milk. Mix well, Shape meat mixture into long, 4- inch-wide rectangle in ungreased shallow baking dish. Indent to make a 2-inch-deep well, lengthwise, down the center of the meatloaf. Carefully spoon sour cream mixture into well.

Bake at 350 degrees for 1 hour to 1 1/4 hours. Let stand 10 minutes before slicing.

Serves 6 to 8.

"On Hand" Marinated Vegetables

5 cups assorted bite-size fresh or canned vegetables, such as cauliflower, broccoli, mushrooms, green beans, zucchini, cherry tomatoes, green peppers, corn, asparagus, artichoke hearts or others.

8-ounce bottle Italian or oil and vinegar salad dressing

In mediaum bowl, stir ingredients together. Cover and refrigerate 1 hour or overnight. Serve as is or as an addition to lettuce salads. Vegetables may be added as desired to the mixture and stored for up to three weeks.

Makes 5 cups.

Crunchy Tater Sticks

1/2 cup margarine or butter

2 3/8-ounce package taco seasoning mix or seasoning coating for chicken

4 baking potatoes, cut in 1-inch wedges, unpeeled

Melt margarine or butter in microwave or on stove in small saucepan. Pour coating mixture into a plastic bag. Dip potato wedges in margarine, then drop into bag a few at a time to coat. Shake to cover. Place on ungreased cookie sheet skin-side down. Bake at 350 degrees for 40 to 45 minutes.

Makes 4 to 6 servings.
No-Bake Fudge Cookies
3 cups quick 1-minute oatmeal
1 cup coconut or 1/2 cup peanut butter
1 cup chopped nuts
3 tablespoons cocoa
2 cups sugar
1/2 cup milk
1/2 cup (1 stick) butter or margarine
2 teaspoons vanilla

Mix oatmeal, coconut, nuts and cocoa in large bowl. Mix sugar, milk, butter and vanilla in a saucepan. Bring to a boil and let boil slowly for 1 minute. Remove from heat and pour over dry mixture. Stir. Drop by teaspoon on waxed paper.