Country Potato Bake

1-lb. pkg. frozen shredded hashbrowns
10-3/4 oz. can cream of chicken soup
1 c. sour cream 1/4 c. margarine, melted 1 c. shredded Cheddar cheese
6 slices bacon, crisply cooked and chopped
2.8-oz. can French-fried onions

Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; pour on top. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 12 servings.

Sweet Apricot Coffee Cake

2 c. crispy rice cereal, crushed
3/4 c. plus 3 T. sugar, divided
1/8 t. ginger
1/2 c. margarine, softened and divided
1-1/2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1 egg
17-oz. can apricot halves, chopped
1/2 c. syrup reserved

Mix together cereal, 3 tablespoons sugar, ginger and 1/4 cup margarine; blend until crumbly, then set aside for topping. Stir together flour, baking powder and salt; set aside. In small mixing bowl, beat remaining margarine and sugar until well blended; add egg and beat well. Stir in reserved apricot syrup. Add flour mixture, blending well. Spread into an 8"x8" baking pan, then spoon 3/4 cup apricots evenly over batter. Sprinkle with topping and remaining apricots. Bake at 350 degrees for 45 minutes or until cake begins to pull away from the sides of the pan. Makes 9 servings.