Chicken Casserole

Originally in the 1994 cookbook

Ingredients

1 large or 2 small hens
1 onion, minced
1 small can green chilies
2 cans cream of chicken soup
1 dozen corn tortillas
- grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Boil chicken until tender; reserve broth. De-bone chicken and cube meat.
3. Saute onion and chilies in margarine.
4. Add soup, 1 cup broth, and chicken.
5. Quarter and butter tortillas. Layer with chicken mixture and cheese in baking dish. Sprinkle with cheese.
6. Bake for 45 minutes.

Makes 10 servings

Potato-Beef Soup

Originally in the 1991 cookbook

Ingredients

5 large potatoes
2 large onions
1 1/2 - 2 lbs hamburger
1 stick margarine
1 tsp garlic salt
1 tsp paprika
- dash of pepper
2 quarts (8 cups) milk

Directions

1. Cut potatoes and onions into small pieces. Boil until Drain.
2. Brown hamburger in margarine, garlic salt, paprika, and pepper.
3. Mash potatoes and onions. Put into large pot.
4. Add hamburger and milk. Season to taste. Heat to boiling point, but don't boil.

Mary Lou's World Famous Meatloaf

Submitted by Mary Lou Cady

Ingredients

2 lb hamburger
2 eggs, beaten
1/2 cup barbecue sauce, any flavor
1 cup water
1 package stove top stuffing mix
1 onion, chopped, optional.

Directions

1. Preheat oven to 350 degrees F.
2. Mix all ingredients together.
3. Put into bread loaf pan and bake for 45 min, or until done.

5 Can Crockpot Chili

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 large can crushed tomatoes
3 cans of beans (kidney, white, pinto, etc)
1 can corn
1 pkg taco seasoning
3 frozen, uncooked chicken breasts or other meat

Directions

1. Mix together and cook 8-10 hours in a crockpot.
2. Just before serving, remove chicken, cut into bite-sized pieces, and return to chili.
3. Top with cheese, black olives, sour cream, etc.

Funeral Potatoes

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

6-8 medium potatoes (red are the best potato for this)
1 can cream of chicken soup
1/2 cup butter, softened
1/2 cup onion, chopped
2 cups sour cream
- salt & pepper to taste
- Mrs. Dash to taste
2 cups grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Shred potatoes into a large bowl.
3. Add cream of chicken soup, butter, chopped onions, cheese and sour cream.
4. Add salt, pepper, and Mrs. Dash to taste.
5. Mix thoroughly and pour into a casserole dish.
6. Bake 1 1/2 - 2 hours.

Bubble Pizza

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 packages (tubes) of biscuits
- spaghetti sauce
- mozzarella cheese
- pizza toppings

Directions

1. Heat oven to 400 degrees F.
2. Grease a 9x13 inch pan.
3. Spread biscuit dough out in pan, squishing to flatten.
4. Spread spaghetti sauce over dough, then top with cheese and your choice of toppings.
5. Bake for 10-15 minutes or until dough is done.

Quick Country Fried Steak

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

4-6 large cube steaks
1/2 stick butter
1/2 cup flour
- salt and pepper to taste
- water to cover
1/2 package Lipton Onion Soup Mix

Directions

1. Dredge steaks in flour, shaking off excess.
2. Salt and pepper to taste.
3. Melt butter over medium heat in a large skillet.
4. Brown steaks well on both sides.
5. Add enough water to cover steaks completely.
6. Sprinkle soup mix evenly in water.
7. Cover and simmer for 40 minutes.

Makes its own gravy, great with a salad or mashed potatoes.

Susan’s Chicken Enchiladas

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

1 pint sour cream
2 cans cream of mushroom soup
2 cups grated cheese
1 4 ounce can of green chilies, chopped
- enchilada sauce
- taco shells

Directions

1. Heat oven to 350 degrees F.
2. Mix the first four ingredients together.
3. Soften the taco shells in 1/2 of the mixture.
4. With the other half of the mixture, place the remaining mixture inside the taco shells and roll.
5. Put the rolled taco shells inside a baking dish. When all taco shells are in the baking dish, put remainder of first 1/2 of cheese mixture over the shells.
6. Bake for 45 minutes to 1 hour.

Chicken Enchiladas

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

3-4 cups cubed cooked chicken
1 dozen flour tortillas
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can olives (sliced)
1 (4 oz) can green chiles
1-1 1/2 cup grated cheddar and Jack cheese

Directions

1. Heat oven to 325 degrees F.
2. Mix sour cream and soup, reserve 1/3.
3. In remaining 2/3 add chicken, olives, chilies and ½ of cheese and mix well.
4. Fill tortilla shells and roll up.
5. Place in lightly greased baking dish. Spread remaining soup mixture over top, sprinkle with remaining cheese, add parsley, green onions and/or olives on top.
6. Bake for 30 minutes or until hot and bubble.

Oriental Cabbage Slaw With Chicken

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 cups cooked chicken
4 cups shredded cabbage
1 package chicken flavored Ramen
4 green onions, sliced
2 tbsp sesame seeds
1/4 cup vinegar
1/4 cup vegetable oil
2 tbsp sugar
1/2 tsp salt
1 flavor packet from Ramen
1/2 cup slivered almonds

Directions

1. Place chicken and cabbage in mixing bowl.
2. Break noodles up and place in colander, pour boiling water over to soften slightly.
3. Drain and add to cabbage with onions and sesame seeds.
4. Combine vinegar, vegetable oil, sugar, salt and flavor packet.
5. Pour over cabbage mixture, mixing well.
6. Cover and refrigerate overnight or for several hours.
7. Just before serving, stir in slivered almonds.

Makes 6-8 servings.

Mexican Casserole

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 packet taco seasoning
- hamburger, cooked
- rice, cooked
- tomato sauce
- tortilla chips
- cheese
- sour cream
- black olives

Directions

1. Heat oven to 350 degrees F.
2. Mix taco seasoning, cooked hamburger, cooked rice, a can of tomato sauce (amounts depending on how much finished casserole you want)
3. Spread in a greased 9x13 pan. Sprinkle tortilla chips and cheese on top and heat in oven.
4. Add sour cream and olives to garnish and serve.

Easy Bean Casserole

Submitted by Chris Fowler
Originally in the 1994 cookbook

Ingredients

1 medium package Velveeta cheese, cubed
6 small cans pork and beans, slightly drained with pork rind removed
1-2 pounds hamburger, browned and drained
1 bottle barbeque sauce
- tater tots or biscuits

Directions

1. Heat oven to 350 degrees F.
2. Mix ingredients together except for tater tots.
3. Put in large pot or 9x13 pan.
4. Top with tater tots or biscuit dough.
5. Bake 30 minutes or until cheese is melted, top is brown, and tots are cooked through.

Creamed Tuna On Biscuits

Originally in the 1994 cookbook

Ingredients

6 tbsp margarine, melted
6 tbsp flour
2 cup milk
1 can cream of chicken soup
3 cans tuna, drained
- biscuits

Directions

1. Melt margarine and when bubbly, add flour.
2. Stir together over medium heat until bubbly.
3. Add milk and soup.
4. Stir mixture together until boiling and thick.
5. Add tuna to mixture.
6. Serve over toast or biscuits.

You may add cubed boiled eggs, drained peas, or drained corn.

Scalloped Potatoes

Originally in the 1994 cookbook

Ingredients

2 pounds potatoes (about 6 medium)
1/4 cup finely chopped onion
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1/2 cube margarine
2 1/4 cups milk

Directions

1. Heat oven to 350 degrees F.
2. Wash potatoes; pare thinly and remove eyes.
3. Cut potatoes into thin slices to measure about 4 cups.
4. In greased 2 quart casserole pan, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tbsp onion, 1 tbsp flour, 1/4 tsp salt, dash of pepper, and dot with remaining margarine.
5. Heat milk just to scalding; pour over potatoes.
6. Cover; bake 30 minutes.
7. Uncover; bake 60-70 minutes longer or until potatoes are tender.
8. Let stand 5-10 minutes before serving.

Note
To reduce baking time, after potatoes are chopped up, microwave in covered bowl on high for about 10 minutes. Afterwards, spread in pan according to directions. Bake uncovered for 30 minutes or until potatoes are tender and hot.

Goulash

Originally in the 1996 cookbook

Ingredients

1 1/2 pounds hamburger
2 cups macaroni, uncooked
4 tbsp margarine
1 onion, sliced
3 fresh mushrooms, sliced
2-3 cans tomato sauce
1 can olives, sliced
- spaghetti seasoning

Directions

1. Brown hamburger, drain, set aside.
2. Cook macaroni.
3. Saute onions and mushrooms in margarine for about 15 minutes.
4. Mix hamburger, onions, mushrooms, tomato sauce, olives and spaghetti seasoning together in a large pot.
5. Add cooked macaroni.
6. Cook on low heat until thick.
7. Top with grated cheddar cheese and serve.

5 Layer Dip

Submitted by Chris Fowler
Originally in the 1994 cookbook

Make in 9x13 pan in the following layers, and serve with tortilla chips

Layer 1
1 (17 oz) can refried beans
Mix with 1/4 cup mild taco sauce

Layer 2
1 cup sour cream mixed with 1/2 package taco seasoning

Layer 3
3 large avocados, mashed, with 1/3 cup miracle whip and 2 tsp lemon juice

Layer 4
Chopped tomatoes
Chopped olives

Layer 5
Top with cheese and green onions

Chicken And Dumplings

Submitted by Chris Fowler
Originally in the 1996 cookbook

Ingredients

1 fryer chicken or 6 chicken legs, cut and skinned
8 cups water
1 tsp salt
1 tbsp minced dried onion
4 carrots, sliced
1/2 tsp poultry seasoning (optional)

Directions

1. Wash chicken. Place in a large pan and add water, salt, onion, carrots and seasoning. Bring to boil.
2. Cover and simmer 45-60 minutes or until chicken is tender. Defat broth if needed.
3. Drop dumplings by spoonfuls into boiling broth with chicken and vegetables.
4. Reduce heat to medium. Cook 10 minutes, uncovered, and 10 minutes tightly covered.
5. Remove from heat and serve.

Dumplings

2 cups white flour
1 tbsp baking powder
1 scant tsp salt
2-3 tbsp shortening
1 cup milk

Directions

1. Fix flour, baking powder, and salt together.
2. Cut shortening into dry mix.
3. Stir in milk with a fork until dumplings are mixed

Makes 6-8 servings


Note
Cooking dumplings in a pot with a tight-fitting lid is important for making light dumplings.

Easy Lasagna

Originally in the 1996 cookbook

Ingredients

1 pound ground beef
1 medium onion
1-1 1/2 package spaghetti sauce
2 cups canned tomatoes, slightly blended
1 6 ounce can tomato paste
1 cup water
8 lasagna noodles, uncooked
1 egg, slightly beaten
1 tbsp dried parsley flakes
2 tbsp Parmesan cheese
2 cups lowfat cottage cheese
1/4 cup shredded mozzarella cheese

Directions

1. Heat oven to 350 degrees F.
2. Brown beef and onion; drain.
3. Stir in seasonings, tomatoes, paste, and water.
4. Mixture may be used immediately, but for a richer flavor, simmer uncovered for 15-20 minutes, stirring occasionally.
5. Mix egg, parsley flakes, Parmesan cheese, and cottage cheese.
6. In a 9x13 inch pan, layer 1 cup sauce, 4 dry noodles (break to fit), and 1/2 the cottage cheese-egg mixture, spreading evenly over the noodles.
7. Repeat the sauce, noodles and cottage cheese mixture.
8. Top with remaining sauce.
9. Cover and for 50-60 minutes or until noodles are tender.
10. Let stand 10 minutes, top with mozzarella cheese, and serve.

Cooking in a Microwave

1. Cover with plastic wrap and cook on HIGH for 12 minutes.
2. Cook at 50% for 18-22 minutes, or until noodles are tender, turning dish twice.
3. Remove from oven and let stand 10 minutes before serving.

Chicken and Rice Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Dinner	Sauce	Vegetables	Add-Ons
Asian	- 1 can chicken broth - 1/2 cup water - 3-4 tbsp soy sauce - 3/4 tsp garlic powder	2 cups stir fry vegetables, fresh or thawed	sprinkle of peanuts
Mexican	- 1 cup salsa - 1 cup water	1 cup corn or 1 cup black beans, drained	1 cup shredded cheddar cheese
Italian Parmesan	- 1 cup spaghetti sauce - 1 cup water	1/2 cup sliced mushrooms	1 cup shredded Mozzarella and a sprinkle of grated Parmesan cheese

Main Ingredients and Instructions

2 cups uncooked instant rice
1 pound (about 4) boneless skinless chicken breast halves

Directions

1. Cook rice.
2. Cook chicken in skillet in oil at medium heat until done. Remove from heat
3. Bring sauce to boil.
4. Stir in vegetables and rice.
5. Top with chicken and add ons.
6. Cover and cook on low heat 5 minutes.

Makes 4 servings

Stir Fry Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Meat	Vegetables	Sauce	Add-Ons
1 lb pork tenderloin, cut into 1inch chunks	carrots, onions, green peppers cut into chunks	- 3/4 cup sweet & sour sauce - 1 tsp garlic salt	8 oz. can drained pineapple chunks
1 lb. sirloin cut into thin strips	onions, peppers, tomatoes, sliced	- 1/2 cup teriyaki sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	Chinese noodles
1 pkg extra firm tofu, cut into 1/2 inch cubes	sliced carrots, red & green peppers, onions, broccoli bits	- 1/2 cup stir fry sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	peanuts

Directions

1. Cook 2 cups of instant rice
2. Cook meat in oil in skillet until done.
3. Add vegetables, mix sauce and add to skillet.
4. Cook at medium heat 3-5 minutes.
5. Serve over rice with add-ons.

Makes 4 servings