Chicken Tortilla Soup

4 chicken breasts,cooked and shredded

2 cans (family size) Chicken and Rice Soup

1 can whole kernel corn, drained

1 can cream corn

2 cans tomato soup

2 cans Ranch Style texas beans

2 cans Rotel tomatoes, mild or spicy

2 tsp garlic salt

2 tsp chopped dry onions (optional)

2 cubes or 2 tsp chicken bouillon

2 cups water

Combine all ingredients, heat and serve

(Can add toppings when serving. Sour cream, chips, etc)

Mexican Turkey Casserole

2 cups cubed cooked turkey
1 can cream of chicken soup
1 cup milk
1/4 cup diced green chiles
2 cups crushed corn chips
1 cup chopped onion
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese

In saucepan, combine turkey, soup, and chilies. Heat slowly, stirring constantly until bubbly. Sprinkle one third of the corn chips on the bottom of a 2 quart casserole. Pour in half of the turkey mixture, 1/2 cup onion and 1/2 cup of each cheese. Layer another one third of the corn chips, remaining turkey mixture, onion and cheese. Top with remaining corn chips. Back at 375 for 45 minutes.

Serves 6

Curried Baked Chicken

1 frying chicken, cut into serving pieces
1 1/2 tbl curry powder
2 tbl soy sauce
1/2 cup prepared mustard
1/2 cup honey

Place the chicken in a shallow casserole dish. Mix together the curry powder, soy sauce, mustard, and honey and spread over chicken parts. Let the chicken stand for 30 minutes. Pour off extra sauce from the casserole and reserve for basting. Bake for 1 hour, at 350, turning after 30 minutes and basting occasionally. Serve hot.

Serves 4

Chicken Cordon Bleu

4 large chicken breasts
8 thin slices cooked ham
4 slices swiss cheese
salt/pepper
thyme or rosemary
1/4 cup melted butter
1/2 cup cornflake crumbs

Place each breast half between sheets of plastic wrap, skinned side down, and pound with meat melt mallet to about 1/8 inch thickness.

On each ham slice, place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly rolls style, then roll each chicken breasts with ham and cheese inside. Tuck in ends and seal well. Dip each roll in melted butter, then roll in cornflake crumbs, turning thoroughly coat each roll.

Place rolls in a 13x9 pan. Bake uncovered in 400 for about 40 minutes, or until chicken is golden brown.

Turkey Enchilada Bake

2 tbl butter
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup sliced ripe olives
1/4 cup chopped green chilies
1/2 tsp salt
1/2 cup plain yogurt
1 can condensed cream of chicken soup
1 1/2 cups cubed, cooked turkey
1 cup shredded cheddar cheese
8 corn tortillas
1/4 cup oil

Heat over to 350. In medium saucepan melt butter, saute onion and garlic until tender. Stir in 1/4 cup olives, chilies, salt, yogurt, and soup; mix well. Reserve 3/4 cup sauce. To remaining sauce, fold in turkey and 1/2 cup cheese.

In medium skillet, heat oil and lightly fry tortillas. Fill tortillas with turkey mixture and roll up. Place seam side down in ungreased 12x8 inch dish. In small bowl, combine reserved 3/4 cup sauce and milk and spoon over tortillas. Bake at 350 for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives.

Serves 6-8

Orange Glazed Chicken

6 chicken breast halves
1/2 tsp salt
1/4 cup butter
2tbl flour
1/8 tsp cinnamon
dash of ginger
1 1/2 cups orange juice
1/2 cup slivered almonds, toasted
1/2 cup seedless raisins
1 cup mandarin oranges

Sprinkle chicken with salt. Brown chicken in melted butter and remove from pan. Set aside. Blend flour, and remaining salt, cinnamon, and ginger into pan drippings to make a smooth paste. Gradually add orange juice, stirring constantly. Cook and stir until sauce thickens.

Return chicken to pan. Add almonds and raisins. Cover and cook over low heat about 45 minutes on until chicken is tender. Add orange sections and heat through.


Serves 4

Top Hat Cheese Souffle

1/4 cup butter
1/4 cup flour
3/4 tsp salt
6 eggs, separated
dash cayenne pepper
1 1/2 cups milk
2 cups sharp cheddar cheese, shredded

Melt butter in medium saucepan. Add flour and salt; blend. Add milk. Cook and stir until thick and smooth. Add cheese and stir until melted. Remove from heat. Add beaten egg yolks; mix well. Cool slightly. Pour slowly into stiffly beaten egg whites, cutting and folding mixture thoroughly together. Pour into ungreased 2 quart casserole dish. With teaspoon draw a line around the casserole 1 inch from the edge to form a crease. Bake at 75 minutes at 300. Serve at once.

Serves 4-6

Light and Cheesey Broccoli Casserole

1 pkg frozen chopped broccoli, thawed and drained
1 cup sour cream
1 cup cottage cheese
1/4 cup grated Parmesan cheese
1/2 cup Bisquick mix
1/4 cup butter
2 eggs
1 tomato, peeled, sliced

Lightly grease an 8x8 square baking dish. Spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, butter, and eggs until smooth. Pour over broccoli. Arrange tomato slices on top; sprinkle with Parmesan cheese.

Bake at 350 until golden brown and knife inserted halfway between center and edge comes out clean. Takes about 30 minutes. Cool 5 minutes.

Serves 6-8

Confetti Corn Cake with Corn Bread

2 pkgs (10oz) frozen mixed veggies cooked
Salt/Pepper to taste
Corn Bread
Zippy Cheese Sauce (below)

Arrange veggies in greased 9 inch pie plate. Add salt and pepper to veggies. Prepare corn bread and carefully spoon batter on top of veggies. Bake uncovered in 350 degree oven for about 25 minutes or until corn bread is golden and wooden pick inserted in center comes out clean. Cut into wedges. Serve with cheese sauce (below).

Corn Bread

3 tbl soft butter
2 tbl sugar
2large eggs
1 cup flour
1 cup cornmeal
3 tsp baking powder
1/2 tsp salt
1 cup milk
2 large egg whites

Cream together butter and sugar in large bowl of mixer. Add egg yolks, mixing at low speed until blended. Mix together corn meal, flour, baking powder, and salt in another bowl. Add dry ingredients with milk to egg yolk mixture, beating at medium speed and scraping down sides. Mix just until ingredients are blended. Beat egg whites until stiff. Thoroughly fold whites into corn meal mixture. Spoon batter onto veggies and follow directions above.

Cheese Sauce

2 tbl butter
2 tbl flour
1/2 tsp salt
1/2 tsp dry mustard
1 1/2 cup milk
1 1/2 cups grated cheddar cheese
1/2 tsp Worcestershire sauce

Melt butter in medium skillet over moderate heat. Add flour, salt and mustard. Cook over heat, stirring, a few minutes. Gradually add milk. Cook, stirring, until mixture is thickened. Remove from heat. Stir in cheese and Worcestershire sauce. Mix until cheese melts.

Serves 6

Cheese Enchiladas

2 cloves minced garlic

1 medium onion, minced

2 tbl vegetable oil

2 tbl flour

2 cups chicken broth

1 (4oz) can mild chiles (chopped)

2 cups drained, chopped canned tomatoes

12 corn tortillas

4 cups grated Monterey Jack cheese

Saute onion and garlic in oil until soft. Stir in flour and cook 1 minute. Add broth and cook until thickened. Add chiles and tomatoes and simmer for 10 minutes. Cool slightly. Puree sauce in blender or food processor. Dip each tortilla in sauce. Place a large spoonful of cheese and a spoonful of sauce in each and roll up. Place filled, rolled tortillas in a large flat ungreased baking pan. Pour remaining sauce over all and bake uncovered at 350 for 15 minutes.

To serve, garnish with sliced avocado, sour cream and chopped green onion.

Serves 6

Florentine Lasagna Roll Ups

12 fluted lasagna noodles

2 tbl butter

3/4 cup chopped onion

2 pkg. (10oz) frozen chopped spinach, thawed, drained

1 1/2 cups shredded Mozzarella

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 egg, slightly beaten

1/4 cup butter

1/4 cup flour

1 1/2 tsp instant chicken bouillon

1/8 tsp pepper

1 cup light cream

1 cup milk

Cook noodles according to package. Cool in large bowl of cold water. Set aside. Saute onions in tbl butter until tender about 5 minutes. Combine spinach, onions, mozzarella cheese, sour cream and egg. Set aside. Melt 1/4 cup butter in a saucepan. Stir in flour, instant bouillon and pepper. Stir in milk and cream. Bring to boil, stirring constantly. Boil and stir one minute. Remove noodles from water. Pat dry with paper towels. Spread about 1/4 cup spinach mixture over each noodle. Roll up jelly roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered 2 quart rectangular baking dish. Place rolls in dish. Spoon remaining sauce over roll ups. Sprinkle with Parmesan cheese. Bake 30-35 minutes at 350 until hot and bubbly.

Serves 6

Zucchini Manicotti

12 manicotti shells

3 cups diced zucchini

3 tbl margarine

1 med onion, chopped

2 cans tomato sauce

1 1/2 cups cottage cheese

1 cup grated cheddar cheese

dash of salt, pepper, basil, garlic powder

1/2 cup shredded Parmesan cheese

Cook mancotti shells according to package directions until tender. Drain and rinse in cold water.

In a large skillet, heat zucchini, margarine and onion, stirring for 8 minutes. Cool the mixture, then add the cottage cheese and Cheddar cheese. Sprinkle with salt, pepper, basil and garlic powder.

Stuff shells with zucchini mix. Arrange shells in a baking dish. Pour the tomato sauce over all. Cover and bake at 350 for 25 minutes. Uncover and add the Parmesan cheese. Bake at 350 for 10-15 minutes longer until bubbly.

Reuben Loaf

3 1/4 cups flour

1 tbl sugar

1 tsp salt

1 pgk rapid rise yeast

1 cup hot water

1 egg white, beaten

1 tbl soft margarine

1/4 cup thousand island dressing

6 oz thinly sliced corned beef

1/4 lb sliced Swiss cheese

1 (8oz) can sauerkraut, drained

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. On floured surface, knead 4 minutes.

On greased baking sheet, roll dough to 14x10 inches. Spread dressing down the center third of dough length. Top with layers beef, cheese, and sauerkraut. Cut 1 inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough, place sheet over large shallow pan half filled with boiling water for 15 minutes.

Brush with egg white; sprinkle with caraway seeds. Bake at 400 for 25 minutes. Cool slightly, serve warm. Refrigerate leftovers.

(You can also use different lunch meats. Omit the sauerkraut)

Turkey Ham and Bean Soup

1 lb (2 1/2 cups) great northern beans

Water

6 chicken bouillon cubes

1 medium onion, chopped

3 carrots, sliced

2 cloves garlic, crushed

1 bay leaf

1 tbl Worcestershire sauce

1/4 tsp pepper

3 cups cubed turkey/ham

Wash beans in warm water; drain. Place beans and 8 cups water in 3 quart dutch oven. Bring to a boil; cook 3 minutes. Remove from heat, cover and let stand 1 hour.

Return beans to a boil. Add bouillon cubes, onion, garlic, bay leaf, Worcestershire sauce, and pepper. Simmer, covered for 2 hours. Add cubed ham and carrots. Cover and continue cooking 1 hour.

Vegetable Cheese Soup

2 large potatoes, finely chopped

2 large onions, finely chopped

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

3 cups water

4 tsp instant chicken bouillon

2 cups shredded cheddar cheese

1 cup milk

6 drops red pepper sauce

1/8 tsp ground nutmeg

1/4 cup snipped parsley

Heat veggies, water and instant bouillon to boiling in 3 quart saucepan. Reduce heat. Cover and simmer until veggies are tender, about 15 minutes. Stir in remaining ingredients except parsley. Heat through. Sprinkle with parsley.

Serves 6-8

Broccoli Cream Soup

1 pkg. (10oz) frozen chopped broccoli

1/2 cup chopped onion

1 can condescend chicken broth

2 tbl butter or margarine

2 tbl flour

2 cups milk

1 tsp salt

1/2 tsp crumbled, dried basil

1/8 tsp white pepper

sliced almonds

Combine broccoli, onions, and broth. Heat to boiling and simmer 5 minutes. Turn into blended jar and blend until smooth. Melt butter and blend in flour. Stir in broccoli mixture, milk, salt, basil, and pepper. Heat slowly, just to boiling. Simmer one minute, stirring. Top each serving with a sprinkling of sliced almonds. (Toasted will taste better)

Cream of Onion and Celery Soup

1 cup thinly sliced onions

1 cup thinly sliced celery

1/4 cup butter or margarine

2 tbl flour

1 tsp salt

1/8 tsp pepper

1/2 tsp nutmeg

4 cups milk

2 egg yolks

chopped parsley

In a large saucepan, saute onions and celery in butter until light golden brown. Stir in flour, salt, pepper, and nutmeg. Gradually stir in milk. Bring to a boil; lower heat and simmer, covered, about 15 minutes or until onions and celery are tender. Add a small amount of hot liquid to egg yolks and return to soup. Heat, but do not boil. Garnish with chopped parsley.

Pineapple/Grapefruit Punch

1 (46oz) can pineapple juice

1 (46oz) can grapefruit juice

1 (12oz) can frozen orange juice

1 cup sugar

2 quarts ginger ale

Combine all ingredients in a 1 gallon container and add water to fill. Freeze. Remove from freezer 20 minutes before serving. Add ginger ale.

Waisel

2 cans (6oz) frozen lemonade

2 cans (6oz) frozen orange juice

1 1/2 cups sugar

2 cups water

1 gallon apple cider

1 tbl candied ginger

1 tbl whole cloves

5 sticks cinnamon

Combine all ingredients and bring to a boil. Boil for 15 minutes and then simmer for 15 minutes.

You can also place in a large crock pot and heat for 2 hours to blend flavors.

Raspberry Float

3 pkg (3oz) raspberry flavor gelatin

4 cups boiling water

1 1/2 cups sugar

4 cups cold water

1/2 cup lime juice

2 1/4 cups orange juice

1 1/4 cups lemon juice

1 qt. ginger ale

2 pkg. (10oz) frozen raspberries

Dissolve gelatin in boiling water; add sugar, cold water and juices. Cool, but do not chill. To serve, pour punch into punch bowl. Add ginger ale and frozen raspberries. Stir until raspberries break apart and are partially thawed. Serve immediately.

Makes 4 quarts

Orange Almond Punch

1 (12 oz) can frozen lemonade

2 (12oz) cans frozen orange juice

2 cups sugar

1 gallon water

1 tbl almond extract

1 tsp vanilla

1 qt 7-Up

Combine all ingredients in a large punch bowl.

Taco Dip

1 can bean dip

2 avocados, mashed with 1 tsp lemon juice

2 tbl sour cream

3 tbl mayo

1/2 pkg taco seasoning mix

1/2 cup shredded cheddar cheese

1/2 cup shredded jack cheese

1/2 cup chopped green onions

2 tomatoes, diced

1 can black olives, diced

Mix sour cream, mayo, and taco seasoning mix. Layer the following in the order listed in a pie plate; bean dip, avocados, sour cream mixture, cheddar cheese, jack cheese, green onions, tomatoes, and olives. Heat at 350 until cheese bubbles and it is heated through.

Beachcomber Quiche

3 eggs

1 (3oz) pkg soft cream cheese

1 cup cottage cheese

1/4 cup butter

1/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk

1 cup grated cheddar cheese

1/2 cup chopped cooked bacon or ham

Grease a 9 inch pie pan, set aside. In a large bowl, beat eggs. Beat in cream cheese, cottage cheese and butter until almost smooth. In a small bowl, combine, flour, baking powder and salt. Stir into egg mixture until thoroughly blended. Beat in milk until thoroughly blended. Pour evenly into prepared pie pan. Sprinkle evenly with Cheddar cheese and bacon or ham. Bake at 350 for 30-40 minutes until mixture is firm in center. Cut into 12-15 small wedges, serve warm.

Hot Crab Dip

8 oz pkg soft cream cheese

1 tbl milk

1 (6oz) can flaked crab meat

2 tbl minced onion

1/2 tsp horseradish

1/4 tsp salt

1/8 tsp pepper

Sliced almonds, toasted

Mix all ingredients together except the almonds. Put in a small oven-proof dish and bake at 325 for 15 minutes or until bubbly. Top with toasted almonds. Serve with chips.

Serves 8-10

Tasty Tortilla Rolls

12 oz soft cream cheese

2 tbl chopped green chilies

3 tbl finely chopped pecans

6 (8 inch) flour tortillas

3 tbl chopped ripe olives

5 tbl minced green onions

1 clove garlic, minced

Combine cream cheese, chilies, nuts, olives, and garlic. Spread one side of each tortilla with the cream cheese mixture, cover completely. Roll up each tortilla tightly, jelly roll style, and wrap individually in plastic wrap. Refrigerate several hours or overnight.

To serve, cut each long roll into 1/2 inch rounds and place cut side down on serving tray. May serve with salsa for dipping.

Almond Pinecones

1 1/4 cups whole natural almonds

8 oz pkg. cream cheese

1/2 cup mayo

5 crispy cooked bacon slices crumbled

1 tbl chopped green onion

1/2 tsp dill weed

1/8 tsp pepper

Spread almonds in a single layer in shallow pan. Bake at 300 for 15 minutes, stirring often, until almonds just begin to turn color.

Combine softened cream cheese and mayo, mix well. Add bacon, onion, dill and pepper. Mix well. Cover and chill overnight. Form cheese mixture into shapes of pine cones on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial pine sprigs. Serve with crackers.

Deviled Ham Dip

1/4 cup milk

1 pkg. (8oz) cream cheese, softened

1/2 cup mayo

1 tbl prepared mustard.

Paprika

1/4 cup chopped green onions

2 tsp. prepared horseradish

1/8 tsp. red pepper sauce

1 can deviled ham

Stir milk, 1 tbl at a time, into cream cheese. Mix in mayo, mustard, green onions, horseradish, pepper sauce, and Worcestershire sauce. Stir in deviled ham; sprinkle with paprika.

Cover and refrigerate at least an hour.

Abt 2 1/2 cups dips

Nutty Cereal Snack

4 cups crispy corn puff cereal

2 cups pretzel sticks

2 cups cashews, peanuts, or mixed nuts

1/2 cup butter or margarine

1 tsp celery salt

1 tsp garlic salt

1 tsp Worcestershire Sauce

Heat oven to 300. Mix cereal, pretzels and cashews in ungreased baking pan, 13x9x2 inches. Heat margarine in 1 quart saucepan until melted; remove from heat. Stir in celery salt, garlic salt, and Worcestershire sauce. Pour over cereal mixture, tossing until thoroughly coated. Bake uncovered, stirring occasionally, 25 minutes.

Makes abt 8 cups.

Spicy Beef Ball

1 (8oz) pkg. cream cheese, room temp

1/4 cup mayo

2 green onion, finely chopped

1 1/2 tsp. prepared mustard

1 1/2 tsp prepared horseradish

1/8 tsp garlic salt

3 oz. thinly sliced pastrami

Pumpernickel bread or party rye bread, thinly sliced

In medium bowl, beat cream cheese and mayo until smooth. Stir in onions, mustard, horseradish and garlic salt. Finely chop pastrami; stir into cream cheese mixture. Shape into a 4-inch ball. Refrigerate 3-4 hours until firm. Serve with thinly sliced bread.

Makes 2 cups

Legendary Crab Rounds

1 cup mayo

1.2 cup grated onion

1 cup shredded cheddar cheese

6 drops Tabasco sauce

1/4 tsp curry powder

1 (6 1/2 oz) can crabmeat, drained

2 French bread baguettes, sliced 1/2 inch thick

In medium bowl, combine mayo, grated onion, cheese, Tabasco, curry powder and crab. (This may be made 1 day in advance).

To serve, place mixture on bread rounds and broil until golden brown. Serve immediately.

Maroons Bells Cheese Spread

2 1/2 cups shredded New York white cheddar cheese

1/3 cup grated onion

2 tbl. mayo

1/2 cup raspberry preserves

Triscuit crackers

In mixing bowl, combine cheese and onion and mix well. Blend in mayo. Form int a flat mound on serving dish and top with preserves. Serve with Triscuit crackers.

This sounds a little strange, but it's delicious!!!!