Quick Dishes
Chicken Noodle Surprise
Saucy Beef & Rice
Easy Chicken Pot Pie
Quick Pasta
1-2-3 Chicken and Dumplins
"Dressed" Up Chicken
Yummy Jello Whip
Baked Chicken & Stuffing
Beefy Mac
Black Bean Spaghetti
Broccoli Cheese And Rice
Cheese Stuffed Tomato Supreme
Cheesy Wheat Snacks
Cheesy Toasts
Chicken Enchiladas
Chocolate Gravy
Chow Mein Casserole
Corn Bake
Donna's Kid's Favorite Fast Dinner
Easy Panhandle Macaroni & Cheese
Easy Summer Pasta
Elvis's Baked Meatloaf
Foil Dinners
Homemade Chilli
Knott's Berry Farm Buttermilk Biscuits
Mexican Beef & Cornbread Pie
Mexican Chicken
Michelle's Super Quick Dinner
Mini Pizzas
Nan's Special Tortellini
One-Dish Chicken and Rice
Pasta con Broccoli
Pizza Pasta Salad
Pollo Scarpariella (Artichoke Chicken)
Potato Grautin
Quick Chicken Alfredo
Quick Chicken Fajitas
Renaissance Poached Salmon
Shrimp Creole
Skillet Chicken
Sloppy Joes
Souper Burgers
Spanish Rice Pronto
Strawberry Rice
Taco Casserole
Taco Dip
Tarragon Chicken Salad
Tillamook Macaroni Deluxe
Chicken Noodle Surprise - From the kitchen of Rikki
I call this recipe "Chicken Noodle Surprise" because my husband is such a picky eater
and he ate this dish the first time and loved it. Use 8-10 chicken tenderloins, saute
in about 1 inch of canola oil until cooked throroughly. Prepare one package of Lipton's
Chicken Flavored Noodles according to the package directions. Cut up cooked chicken
into small cubes and mix into the prepared noodles. Add about 1 cup of shredded cheddar
cheese. Very fast, about 20-25 minutes prep and cook time. Enjoy!!!
Saucy Beef & Rice -submitted by Purl S
2 tablespoons flour
1 can stewed tomatoes
1/2 envelope onion soup mix
1/2 cup water
1/4 teaspoon pepper
1 pound beef sirloin steak, cut into strips
2 cups hot cooked rice
Mix ingredients together(chop up tomatoes smaller)except rice, & cook over med.heat. Serve over rice.
Easy Chicken Pot Pie -submitted by Tricia McAra
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4oz) condensed cream of chicken soup
1 cup Bisquick Original baking mix
1/2 cup milk
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup into 9" ungreased pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 min or until golden brown.
6 servings
Prep Time:16 min Bake Time:30 min
High Altitude: Heat oven to 425 degrees
Quick Pasta -submitted by Melissa OBrien~Hendrix
1 can of Delmonte Fresh Cut Zucchini in Italian-Style Tomato Sauce Blend contents of the can in blender or food processer until smooth heat in microwavable bowl for 2 minutes. Serve over hot bow tie pasta or your personal favorite.
Quick Simple and Seasoned just right!!!
1-2-3 Chicken and Dumplins -submitted by "A busy Mommy"
1 can Premium chunk chicken
2 cans of chicken broth
1 can bisquits (flakey kind work best)
(open the can and cut each uncooked bisquit into four parts)
The reason this recipe is called 1-2-3 is that you put ingredients 1 and 2 in a sauce pan bring to a boil. Then slowly add ingredient #3, the chunks of bisquit and keep stirring. The bisqits will fluff up then start to cook down and the sauce will thicken up (about 10 minutes). Keep stirring the longer the better. Yummy!
Yummy Jello Whip -submitted by Holly Hosier
1 large container of Cool Whip
1 can of crushed pineapple
1 large can of manderin oranges
1 package of orange Jello
Drain the juices and mix all ingredients togther and put in fridge. Eat within a couple of days.
"Dressed" Up Chicken from the kitchen of Kathy K
Top boneless, skinless chicken breasts with your favorite salad dressing. Cover the baking dish with foil and bake for 45 minutes in a 350 degree oven. (If using frozen meat, cook a few minutes longer.) Use Italian, Honey Dijon, Pesto Parmesan, Jamaica Mistake Lite, or any other flavorful dressings you have on hand. To complete the meal, put potatoes in the oven for baking at the same time.
Baked Chicken & Stuffing from the kitchen of Vicki Carnucci
1 box Stove Top Stuffing mix (prepare according to box)
1 can cream soup (mushroom works well)
1 package skinless, boneless chicken breast
baking dish sprayed with nonstick spray
preheat oven to 350 degrees
Prepare stuffing according to box. Pour 1/2 prepared stuffing mix in bottom of baking dish layer uncooked chicken ontop of stuffing pour can of soup over chicken (do not add water) pour remaining stuffing mix on top chicken. Bake on 350 degrees for 40-50 minutes.(cover for moister dish). Serve with rice and vegetable.
While chicken is cooking you have time to spend with the kids!!
Beefy Mac from the kitchen of Sheila Ames
1 cup macaroni
1 lb. ground beef
1 can chili beef soup
1 can tomato soup
sliced cheddar cheese
Cook macaroni, drain. Brown beef, add both cans of undiluted soup. Add macaroni heat until bubbly. Spread cheese on top. Bake at 350 for 15-20 minutes.
Black Bean Spaghetti from the kitchen of MeloDee French
2 cans black beans, drained and rinsed
3 cans pasta ready tomatoes
8 oz. spaghetti, cooked according to package instructions
parmesan cheese
Mix and heat beans and tomatoes in large skillet. Top cooked spaghetti with bean-tomato mixture and parmesan cheese.
Broccoli Cheese And Rice from the kitchen of Christine Roberson
1 8oz. Jar of Cheez Whiz
1 Can Cream of Mushroom Soup
1 Can Milk
1 Cup Minute Rice
1 8oz. Package Frozen Chopped Broccoli
Combine soup, milk, and cheez whiz in a round casserole. Add in uncooked minute rice. Prepare brocolli according to package directions and add to the rest of the ingredients. Microwave at high power for 15-20 minutes. I usually serve this with dutch apples and corn.
Cheese Stuffed Tomato Supreme from the kitchen of Nory
1 large ripe tomato
1 cup of Feta cheese*
pinch of basil
1/2 teaspoon olive oil
1/8 cup of green pepper
1/8 cup of onion
1/8 cup of mushroom
3 black olive
Cut the tomato in half and remove the pulp with a spoon. In a small bowl mix the cheese, basil, green pepper, onion, mushroom, black olive, and olive oil all together. Fill each half of tomato with the cheese mixture and bake at 350 for 15 minutes or until the tomato get tender.
* The Feta cheese can be substituted by Cheedar cheese. This recipe can be served with any grilled or baked meat.
Cheesy Wheat Snacks
4 cups Spoon Size Shredded Wheat
1/2 cup margarine
1 cup shredded cheddar cheese
In a large sauce pan, melt margarine. Add cheese. When the cheese begins to melt, add Shredded Wheat. Toss to coat well. Refrigerate if not eaten within 2 hours.
Cheesy Toasts from the kitchen of Nory
2 slices of bread
1/2 cup mozarrella cheese
2 slices of tomato
butter
a pinch of oregano
garlic powder
Spread butter to the bread. Sprinkle some garlic powder. Add one slice of tomato per slice of bread. Add the mozarella cheese to the bread and sprinkle a pinch of oregano to each slice of bread. Bake at 350 for 15 minutes.
Chicken Enchiladas from the kitchen of J. Mitchell
1 can of chicken/or turkey
Taco seasoning
Enchilada sauce
Montery Jack cheese
package of soft torillas
Combine chicken and half a package of taco seasoning with a fork in a bowl. Mix real well. Mix in some grated Montery Jack cheese. Spoon the mixture into the soft torillas and fold burrito style. Lay the enchiladas in a baking dish and pour the can of enchilada sauce over them. Sprinkle the remaining gratred Montery Jack cheese on top. Bake in oven at 350 degrees for 1/2 or until nice and hot. Makes approx. 6-7 enchiladas.
Chocolate Gravy from the kitchen of Linda Griffin
1 cup milk
dash of salt
1/2 cup sugar
1/2 tsp vanilla
3 Tbs cocoa
3 Tbs. flour
2 Tbs. butter or margarine
Mix ingredients together and cook until gravy is thick. Pour over buttered homemade biscuits. This is GOOD any morning no matter what the weather is like. Kids love it!!
Chow Mein Casserole
Preheat oven to 350 degrees.
Saute:
1 cup chopped onions
1 cup chopped celery
Add:
2 lbs. beef, When brown, add:
1 cup cooked rice
1 can bean sprouts and liquid
1 can sliced water chestnuts, drained
4 Tbs. soy sauce
Pour into casserole, cover and bake 30 minutes in preheated oven. Remove from oven.
Add:
1 pkg. frozen pea pods
Cover top of casserole with 1 can chow mein noodles. Bake uncovered for another 30 minutes.
Corn Bake from the kitchen of Charlotte Martin
1 can cream corn
2 cans nibblets (corn)
1 8 oz sour cream
1 stick butter or margarine
1 box corn muffin mix
Melt butter - mix everything together in a cassarole dish, put in a preheated 350 degree oven and bake for one hour.
Donna's Kid's Favorite Fast Dinner from the kitchen of Donna G. Leffler of Jacksonville, FL.
1 lb.ground beef
1 bag frozen mixed vegetables
1 small onion chopped
1 medium jar of your favorite spaghetti sauce
salt, pepper and garlic powder to taste
2 Tblsp. olive oil
In a large skillet or frying pan brown hamburger, drain grease. Set meat aside. In the olive oil saute onions till transparent. Put hamburger back in skillet and add frozen veggies and spaghetti sauce. Stir well till all ingredients are combined add salt, pepper and garlic to taste. Cook on med. heat stirring occasionally until veggies are cooked through (About 15-20 minutes). Serve over cooked rice or hot cooked noodles. Serves 4.
Easy Panhandle Macaroni & Cheese from the kitchen of Suzy Wildman
(my grandmother's recipe...the amounts of macaroni, milk, and cheese are unknown, but I just throw in what I have and it comes out great!)
Cook and drain macaroni.
Mix two eggs and milk together, pour over macaroni.
Fold in dots of butter and generous amounts of long horn cheese, cut into 1/2 inch pieces.
Salt and pepper
Cook for 50 minutes at 375 degrees.
Easy Summer Pasta from the kitchen of Nory
This recipe takes around 15 minutes to prepare. (2 servings)
1 jar of your favorite Marinara sauce
1 small squash
1 small zucchini
3 small mushrooms
6 sliced black olives
pinch of salt and black pepper
spaghetti or macaroni
While the pasta cooks, cut the vegetables and place them in a fry pan with a little bit of olive oil on medium temperature. Cook the vegetables until they are tender. Then add the marinara sauce to the vegetables and let it boil. Finally add the pasta and mixed well. Now, ENJOY!!!!
Elvis's Baked Meatloaf from the kitchen of Gloria Fedor, San Diego CA
1 1/2# ground beef
1/2# ground pork
2 eggs, beaten
1/3 cup grated onion
1/4 tsp. salt
1 tsp. pepper
1 cup bread crumbs
1 cup milk
3 TB brown sugar
1 tsp dry mustard
1/4 cup ketchup
Mix the beef and pork together; add the eggs, grated onion, salt and pepper. Soak the bread crumbs in the milk. Add to the beef. Shape into a loaf and put into oiled loaf pan. Mix the brown sugar, dry mustard and ketchup together and spread over the top of the meatloaf. Bake at 350 degrees for 1 hour and 45 minutes. This is the best meatloaf I have ever tasted!!!
Foil Dinners from the kitchen of Mary Hayden
1 lb. lean ground beef
4 carrots, peeled and sliced into "coins"
4 potatoes, sliced
Your choice of seasoning: seasoned salt, steak sauce, lemon pepper, etc.
4 squares aluminum foil (roughly 12"x12")
Divide beef into fourths. On each square of foil, shape beef into thin patty. Season as desired. Pile on carrots and potatoes; seal foil "packet". Bake at 375 degrees for 1 1/2 hours (more or less depending on the how thick vegetables were sliced). Serves 4.
Homemade Chilli from the kitchen of Connie Telfair
1 lb. hamburger
1 medium onion
2 cans kidney beans
2 cans crushed tomatoes
1 regular size bottle of Kraft's bar-b-que sauce
1/2 teaspoon chilli powder
Brown hamburger and onions. Drain well. Mix all other ingredients together. Add hamburger and onions. Mix well. Cover and simmer on medium heat for about 30 to 45 minutes. Will feed a family of 4.
Knott's Berry Farm Buttermilk Biscuits from the kitchen of Knott's Berry Farm
2 c. flour
1/8 tsp. baking soda
2 T. baking powder
1/2 tsp. salt
1 c. plus 2 T. buttermilk
1 tsp. shortening
1/2 c. oil
Sift flour, baking powder and salt into mixing bowl. Add shortening and blend well. Add soda to buttermilk, then blend into flour mixture. Place dough on generously floured surface and sprinkle with additional flour. Do not overwork dough. Roll out 1/4 inch thick and cut with 2 inch biscuit cutter. Dip biscuits in oil to cover all sides and place immediately on oiled baking sheet with all biscuits touching. Bake at 500F 8-10 minutes or until nicely browned. Servings: 20.
Mexican Beef & Cornbread Pie from the kitchen of Dick Miller
1 lb very lean ground sirloin
1 large onion, chopped
2 large tomatoes, chopped
1 10 ox frozen whole kernel corn, thawed
1 large green pepper, chopped
1 tsp cumin & chili powder
1/2 tsp salt
1 tbls worcestershire sauce
1 cup chicken or beef broth
Topping
1 1/2 cups yellow cornmeal
3 1/2 cups water
1/4 tsp salt
1 tablespoon margarine
Directions: Preheat oven to 400 degrees. Heat non stick skillet over medium high heat. Add beef and saute; until no longer pink, five minutes. Pour into paper towel lined strainer; Drain. Return beef to skillet; add onions and cook until translucent, three minutes. Add remaining ingredients. Simmer uncovered 20 minutes.
Topping: Combine all ingredients in saucepan; bring to boil, stirring constantly. Cook until thickened, three minutes. Place beef mixture in 2 quart baking dish. Spoon on cornmeal misture, spreading to cover. Bake uncovered 30 - 40 minutes until topping is golden. Serves: 6
Mexican Chicken from the kitchen of Shelia
1 Whole Chicken (cooked & meat picked from bone in bite size pieces)
1 can of Rotel, Cream of Mushroom, Cream of Chicken
Heat these cans together with 1/2 cup of milk.
1 chopped onion
1 can of drained mushrooms
1 bag of tortilla chips
1 bag of shredded cheese (Cheddar or Mexican)
In a 9"x13" casserole dish, place a layer of torn chicken, top with soup & rotel mixure, sprinkle with onion, mushroom, and cheese. Add a layer of chips. Repeat layers until all ingredients are gone. End with chips. Bake at 350 degress for 15 minutes or until cheese is melted and casseole is heated through. This is GREAT! Peppers may be added for an extra hot taste.
Michelle's Super Quick Dinner from the kitchen of Michelle Peel
1 recipe for bisquits (either from Bisquick, or homemade)
1lb ground sirloin
1 can of favorite sloppy joe sauce
1 medium onion diced
dash of garlic powder
dash of pepper
1/8 block of 2lb Velveeta block cubed (the more cheese you add the better it is.)
Brown ground sirloin, drain. Add sloppy joe sauce, onion, garlic powder and pepper. Let simmer on extra low heat while you prepare bisquits. In square baking dish, combine meat mixture and Velveeta. Top with bisquit mix. Bake at 375 until bisquits are brown (about 10 - 20 mins.) Serve with favorite veggie.
Mini Pizzas from the kitchen of Dan Cooper
These are from my mom's college recipe collection, along with the Halloween Brownies in the Holiday area. They're great if your in the mood for pizza, but with a "little" twist!
You will need:
(Amounts are determined by the number of pizzas you want to make)
English muffins, split in half
Butter
Onion Salt or Garlic Powder
Tomato or Pizza Sauce
Oregano
Sausage (optional)
Pepparoni (optional)
Mozzarella Cheese
Cookie Sheet
Take split English Muffins and butter the cut sides. Sprinkle onion salt or garlic powder over the butter. Place the halves on a cookie sheet and broil them until they are lightly browned. Spread about 1 tablespoon of tomato or pizza sauce on each half. Sprinkle oregano on each half. Add sausage and/or pepparoni as desired. Sprinkle on mozzarella cheese. Broil until cheese melts. Enjoy!
Nan's Special Tortellini from the kitchen of Nan Almquist
2 jars marinated artichokes (use marinade to saute)
2 cups chopped onions
1 Tbs. minced garlic
1 Tbs. pepper
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
pinch red pepper
Saute above ingredients for 10 minutes. Add 28 oz. can diced tomatoes w/juice. Saute an additional 20 minutes. Serve over tortellini with parmesan cheese and/or parsley.
One-Dish Chicken and Rice from the kitchen of Danny & Stephanie Lee
6 pieces of chicken
1 cup of uncooked rice
1 cup of cream of chicken soup
1 cup of cream of mushroom soup
1 can of cream of celery soup
Pour rice and soups in a 9x13 inch baking dish. Stir well. Place chicken on top. Bake in oven until chicken is baked thoroughly and rice is tender.
Pasta con Broccoli from the kitchen of My Husband - Ed
16 oz shell pasta
1 8oz cream cheese herb and garlic flavor, softened
1 1/2 cups chicken broth
1 clove garlic, minced
1 16oz frozen brocolli, thawed
Cook shells in boiling water for 10 minutes. Remove shells from water; empty water out of pot; put shells back in with brocolli and chicken broth. Bring to boil and cook for another 5-6 minutes. Add cream cheese and garlic and stir until cream cheese liquifies into a sauce. Serves 4. If you cannot find herb and garlic cream cheese, use regular cream cheese and add 2 tablespoons of Italian seasoning.
Pizza Pasta Salad from the kitchen of Mary Niederlander
2 cups pasta - cook as you would for any cold pasta salad
1 cup cubed mozzerlla cheese
about 10 cherry tomatoes halved or quartered (your choice)
pepperoni - you know how much you like it - so just toss in as many slices as "you" like
Pour on 1 cup of a "tomato" based salad dressing - there are alot of choices so look over some of the so called more expensive brands - after all the rest of the salad didn't cost that much. Toss all together. Let marinate for a while in the fridge. Toss a few times. Serve!
Pollo Scarpariella (Artichoke Chicken)
14 oz. boneless chicken breast
8 artichoke hearts
8 oz. chicken consomme
4 tsp. fresh rosemary
4 tsp. garlic, pureed
1 T. black pepper
2 T. olive oil
2 T. butter, hard
Heat saute pan, add olive oil and sear chicken. Add garlic, rosemary, pepper and consomme. Place pan in preheated 375F oven and bake 12-14 minutes. Remove pan from oven and place on medium high burner. Remove chicken and add artichokes. Reduce liquid in pan until 4 tablespoons remain. Remove pan from burner, wait 1 minute, then add hard butter, shaking pan to blend in. Pour over chicken to serve. Servings: 2
Potato Grautin from the kitchen Patty
8 potatos peeled and sliced thin
1 cup heavy cream
1cup half & half
2 cloves crushed garlic mixed with both creams
2 cups shredded grueyre cheese
Layer potatoes, then little cream mix. then cheese. Bake at 325 for 1 1/2 hrs.
Quick Chicken Alfredo from the kitchen Deanna Taylor
3 Packages Lipton Alfredo Mix
1/2 to 1 lb Chicken, cooked
Parmesan Cheese
Cook Lipton soup on stove top as directed on packages (adding ingredients for 3 packages mix). When completely cooked, add chicken; heat thoroughly. Serve with parmesan cheese sprinkled on top.
Quick Chicken Fajitas from the kitchen Andrea
(about 20 minutes including marinating time)
1 small bottle non-fat Italian salad dressing
1 small onion, chopped
3 boneless, skinless chicken breasts, sliced thin
Sour cream, guacomole, grated cheddar or monterey jack cheese
Chopped tomato, Salsa or picante sauce
6 flour tortillas
Marinate sliced chicken breasts in salad dressing for 10 minutes. Pre-heat frying pan sprayed with Pam. Add onions and chicken breast mixture. Cook until chicken is cooked and onions are soft. Meanwhile, warm tortillas in microwave or on stove top according to package directions. Put about 1/6 of the meat and onion mixture in each tortilla and add other condiments as desired. Makes 4-6 servings. Favorite of our children and friends, too.
Renaissance Poached Salmon
3/4 c. water
3/4 c. beer
2 T. minced fresh parsley
1/4 tsp. dried rosemary leaves
1/8 tsp. dried thyme
1/4 tsp. salt
4 fish steaks (salmon, halibut, striped bass, etc)
vinegar to taste
sprigs of parsley
In a large saucepan combine all ingredients except fish and parsley. Bring to a boil, reduce heat, and simmer 5 minutes. Place fish steaks in saucepan, cover and poach 10 minutes or until fish flakes. Remove, and serve garnished with parsley. Servings: 4.
Shrimp Creole from the kitchen of Maggie Sconce
1/4 cup butter or margarine
1 large onion, chopped
1/2 cup minced green peppers
1 clove garlic, minced or 1 tsp. garlic powder
1 tsp. salt
dash pepper
1/8 tsp. dried rosemary
1/8 tsp. paprika
2 cups cooked or canned tomatoes
1 lb. cooked, cleaned shrimp (1 1/3 cups)
2-3 cups hot cooked rice
In a large saucepan combine all ingredients except fish and parsley. Bring to a boil, reduce heat, and simmer 5 minutes. Place fish steaks in saucepan, cover and poach 10 minutes or until fish flakes. Remove, and serve garnished with parsley. Servings: 4.
Skillet Chicken from the kitchen of Kate Mahoney
2 medium zucchini
2 lbs. chicken parts
2 Tbs. oil
1 can cream of celery soup
1 tsp. paprika
1/2 tsp. basil
1 medium clove of garlic, crushed
1/2 cup drained, chopped tomatoes
Melt butter in sauce pan. Add onion, green pepper, garlic, saute' 10 minutes or until tender. Add salt, pepper, rosemary, paprika, tomatoes. Bring to boil; reduce heat and simmer 15 minutes. Add shrimp; heat thoroughly. Serve on hot fluffy rice. Makes 4 servings.
Sloppy Joes
1 lb. ground beef
1 tsp. oil
1 med. onion, chopped
1/3 c. celery, chopped
1/3 c green pepper, chopped
1/2 c. catsup
1/4 c water
1 T. Worcestershire
1/8 tsp. tabasco
1 tsp. salt
5 hamburger buns
Brown and drain beef. Saute onions in oil until soft, then add beef. Stir in remaining ingredients (except buns). Cover, simmer 10-15 minutes until all vegetables are tender. Serve over bun halves. Servings: 4.
Souper Burgers from the kitchen Deanna Taylor
1 1/4 lb. hamburger meat
2 heaping tablespoons flour
1 can Campbell's French Onion Soup
Swiss Cheese Slices (optional)
Hamburger Buns
1. Brown ground beef until no longer pink. Drain off grease. Return meat to skillet.
2. Add flour, brown 1 - 2 minutes longer, until flour is cooked.
3. Add can of soup, heat through.
Serve mixture on hamburger buns. Thin slices of swiss cheese are good on mixture, if you'd like.
Spanish Rice Pronto from the box of Minute Rice
Believe it or not, this is good.
4 T. margarine, melted
2 c. water
1 tsp. salt
1 onion, sliced
16 oz. tomato sauce
2 c. rice, minute-style
1/2 tsp. prepared mustard
dash pepper
Brown rice and onion in margarine. Add tomato sauce and water. Stir in mustard, pepper and salt. Bring to boil, simmer 5 minutes. Servings: 6-8.
Strawberry Rice from the kitchen of Sunny (SunnyDazy)
2 lbs fresh strawberries, hulled & sliced
2 16 oz containers sour cream (regular, reduced or fat free)
1 Cup Sugar (more or less to taste)
Hot cooked rice
Prepare rice according to package directions & keep warm. In blender combine Sour Cream, Sugar & about 1/3 of the strawberries.Blend until smooth. Combine it in a large bowl with the rest of the sliced strawberries. Serve over warm rice. Great for breakfast, lunch, or dinner!
Taco Casserole from the kitchen of Marjorie Johnson
1 lb. ground beef, browned
1 cup or more cheddar cheese, grated
1/2 pkg. taco seasoning
1 can tomato soup
taco chips, crushed
Mix ground beef with soup and seasoning. Layer meat mixture, cheese, and crushed chips in casserole. Repeat. Top with more cheese and bake at 350 degrees for 20 minutes or until hot through. Garnish with chopped lettuce, tomatoes, avocado and sour cream.
Taco Dip from the kitchen of Winifred
Mix 8 oz package of cream cheese (softened) with 1/2 package of taco seasoning mix. Spread evenly on a plate or platter. Pour 1/2 jar of salsa (mild or to taste) over cheese and spread evenly. Spread vegetables evenly in the following order: 2-3 cups shredded lettuce, 2 diced tomatoes, 2 thinly sliced green onions, 1 diced green pepper, 1 diced red pepper. Top with 1-2 cups shredded cheddar cheese. Serve with 1 bag of nacho chips.
Note: you can use light cream cheese, low salt taco seasoning and low fat cheddar cheese.
Tarragon Chicken Salad from the kitchen of Alison Oliver
Shred or cube approximately 3 lbs. cooked, boneless chicken breasts. (I like to poach mine for about 10 minutes.)
Mix:
1/2 cup sour cream and 1/2 cup mayonnaise and pour over chicken.
Add:
2 celery ribs (cut in pencil thin 1" pieces)
1/2 cup shelled walnuts
1 Tbs. crumbled, dried tarragon
salt and pepper to taste
Cover and refrigerate for at least 4 hours. Taste and correct seasoning before serving. Serve in pocket bread. Serves 4-6
Tillamook Macaroni Deluxe
3/4 lb. elbow macaroni
1 clove garlic, grated
1 lb.cheddar, grated
1/4 tsp. paprika
1/4 c. butter
1 tsp. prepared mustard
13 oz. evaporated milk
2 c. crushed potato chips
1/4 c. flour
3 dashes cayenne
1 c. cold water
2 T. onion, grated
Cook macaroni in unsalted water. Drain and chill under cold water. Place in casserole. Salt to taste. Melt butter in double boiler, add flour and stir in milk as it thickens. Add enough water to make a thin cream sauce. Add cheese, onion, mustard, garlic, paprika and cayenne. When well blended, pour over macaroni. Cover with potato chips. Bake at 400F for 20 minutes. Servings: 6-8
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