Chicken Tacos

By: Melanie King

1 c. onion, chopped
1 clove minced garlic
2 c. chicken, cooked and chopped
1 (8 oz.) can tomato sauce or salsa
1 (4 oz.) can green chilies, chopped
6 taco shells
1 med. tomato chopped
2 c. lettuce shredded
½ c. cheese grated
sour cream

Directions:
Cook the onion and garlic together until they are tender. Stir in the chicken, tomato sauce or salsa, and green chilies. Once the mixture is heated, divide into the taco shells. Top them with lettuce, tomato, cheese and a dollop of sour cream on top.

Servings:
Makes 6

Chicken Quesadilla

By: Don Bryson
From: Nancy Davis

1 lb. chicken breast, boneless, skinned
2 c. picante sauce
¼ c. cheddar cheese, grated
1 pkg. lg. flour tortillas

Directions:
Cube the chicken into ½" cubes. Place the chicken in a medium sized sauce pan and cover it with water. Boil it briskly until the chicken can be broken apart. Strain the water out of the chicken then brown it in the pan. Remove it from heat and let the chicken cool. Add the picante sauce, and mix it in to the cooled chicken. Then add cheese. Mix it together well. Place the tortillas on a cookie sheet and add approximately 2 tablespoons of the chicken mixture to cover half of each tortilla, then fold the tortillas over in half.
Bake at 350° for 10 minutes.
Serve it topped with your favorite condiments like sour cream or guacamole.

Chicken With Tomato Basil

By: Lesa Stevens

chicken, as much as you like
olive oil
1 minced shallot or ¼ onion, chopped
½ c. chicken broth
½ t. broth
½ t. mustard
3 T. cream
1 sm. plum tomato, chopped
1 T. basil, finely chopped

Directions:
Use however much chicken you like and fry it in a small amount of olive oil until it’s cooked through. Remove the chicken from the pan. Cook shallot or onion in a pan for 1 - 2 minutes. Add the chicken broth, mustard, cream, plum tomato and basil. Return the chicken to the pan and cook it all for 3 - 5 minutes.

Chicken or Turkey Rolls

By: Lesa Stevens

2 pkgs. crescent rolls
½ c. butter, softened
1 (8 oz.) cream cheese
2 c. chicken or turkey, cooked and diced
⅛ t. pepper
1 sm. can sliced mushrooms
2 med. green onions
½ c. butter, melted
1 c. bread crumbs
1 can cream of chicken soup
½ - ¾ c. milk

Directions:
Cream the butter and cheese together until it's soft, then mix in the chicken or turkey, pepper, mushrooms and onions. Put about ¼ cup of the mixture inside each crescent roll, then seal it up well. Dip the filled rolls into the meted butter then roll them in the bread crumbs.
Bake at 350° for 20 minutes.
Mix the cream of chicken soup and milk together and heat it up. Serve it over the baked rolls.

Chicken A La Croissant

By: Linnea Stevens

½ c. crushed herb-seasoned croutons
½ c. finely chopped nuts
3 oz. cream cheese, softened
2 T. butter, softened
½ t. lemon pepper
1 c. chicken or turkey, cooked and cubed
⅓ c. chopped mushrooms
1 can croissant rolls, spread out and separate.

Directions:
Combine the crushed croutons and nuts together and set them aside. In a separate bowl combine the cream cheese, butter and lemon pepper. Add in the chicken or turkey and the mushrooms. Separate and roll out the croissant rolls. Put a dab of the cream cheese mixture filling on each croissant. Roll up the croissant and seal it around the filling. Dip the filled and sealed croissant in melted butter, then into the crouton crumb mixture and place it on an ungreased cookie sheet.
Bake at 375° for 15 - 20 minutes.
Serve it with chicken gravy or cream of chicken soup.

Desireé’s Burritos

By: Desireé Johnson

1 lb. ground beef
2 T. dry onion flakes or ¼ onion, chopped
1 (16 oz.) can refried beans
3 - 4 oz. tomato sauce
1½ T. chili powder
tortillas
cheese, grated
sour cream

Directions:
Brown the ground beef and onion. Then mix in the refried beans, tomato sauce, and chili powder.
Serve in a flour tortilla topped with cheese and sour cream, and roll it up like a burrito.

Spinach Dip

By: Jessica Ashton & Jennifer Wallace

1½ c. sour cream
1 (10 oz.) pkg. frozen spinach
⅓ c. green onions, chopped
1 c. water chestnuts, chopped
½ c. mayonnaise
1 pkg. Lipton or Knorr country vegetable soup mix

Directions:
Mix all of the ingredients together and let it sit over night or for 3 - 4 hours.

Note:
For a nice presentation, serve in a bread bowl. Place pieces of the bread from the center of the bread bowl going around the bread bowl for dipping.
This dip is also great with crackers and vegetables.

Thousand Island Dressing

By: Nancy Davis

1 qt. mayonnaise
¾ c. oil
½ c. vinegar
½ c. sugar
1 can tomato soup
½ t. mustard
1 t. minced onion
1 t. Worcestershire sauce
⅛ t. salt

Directions:
Mix all of the ingredients together in blender until it's smooth and creamy.

Salad Dressing

By: Lesa Stevens

½ t. salt
1½ t. sugar
dash of pepper
dash of paprika
2 T. vinegar
2 t. honey
2 t. lemon juice
¼ t. grated lemon rind
⅓ c. oil

Directions:
Mix all of the ingredients together.

Note:
Best on dark greens and spinach.

Poppy Seed Dressing

By: Lesa Stevens

1½ c. sugar
2 t. salt
2 c. oil
2 t. mustard
⅓ c. red wine vinegar
3 T. poppy seeds

Directions:
Mix all of the ingredients together.

Hot Bean Dip

By: Jessica Ashton

1 can no bean chili
1 (8 oz.) pkg. cream cheese

Directions:
Put the chili and cream cheese in a small warmer or Crock-Pot. Heat it up and mix it together. Serve out of the warmer or Crock-Pot with tortilla chips.

Nancy’s French Dressing

By: Nancy Davis

⅓ c. vinegar
⅓ c. sugar
1 green pepper, finely chopped
¼ c. onion, finely chopped
1 t. mustard
1 t. paprika
⅓ c. oil
1 can tomato soup

Directions:
In a blender, blend all of the ingredients together, except for the oil. Then add the oil and blend it again. Add in the tomato soup and blend again.

French Dressing

(By: Lola Whittaker)
From: Karleen Stevens

¼ c. vinegar
½ c. katsup
juice from ½ a lemon
¼ c. onion, grated
½ c. sugar
1 t. salt
a few grains of paprika
1 c. oil

Directions:
Place all of the ingredients, except for the oil, in a blender and blend it; then slowly add in the oil.

Dill Vegetable Dip

By: Nancy Davis

1 c. mayonnaise
1 T. dill weed
1 T. parsley
1 c. sour cream
1 T. season salt
1 T. minced onion

Directions:
Mix all of the ingredients together until it's creamy. Serve with fresh vegetables.

Note:
Also great dip on chips.

Dressing for Green Salad

By: Karleen Stevens

1 c. vinegar (Heinz brand)
1 c. oil
1 c. sugar
1 t. salt

Directions:
Mix all of the ingredients in a pint sized bottle. Use it when needed.

Delmar Dip

By: Marie King

1 pint mayonnaise
½ bottle dried chives
dash of onion salt
1 pkg. frozen chopped spinach, thawed
2 T. salad dressing
1 t. accent
dash of pepper

Directions:
Mix all of the ingredients together and serve with vegetables.

Artichoke Dip

By: Lesa Stevens

2 (4 oz.) cans green chilies
1 (4 oz.) jar pimento, drained
8 oz. monetary jack cheese, grated
1 (8 oz.) can artichoke hearts, drained
1½ c. mayonnaise
1 c. grated parmesan cheese

Directions:
Mix all of the together except for ½ cup of the parmesan cheese.
Bake at 325° for 45 minutes.
Top it with the remaining parmesan cheese.

LaReta’s Sugar Cookies

By: LaRreta Davis
From: Nancy Davis

Cookie Ingredients:
½ c. shortening or margarine
1 c. sugar
2 eggs
1 T. cream
1 t. vanilla
2½ c. cake flour
2 t. baking powder
¼ t. salt

Cookie Directions:
Cream the shortening or margarine and sugar together. Add in the eggs, one at time, beating it well in between each egg. Add in the cream and vanilla. Sift the flour, baking powder and salt together. Gradually stir in the flour mixture into the egg sugar mixture. Chill the dough overnight. Roll the chilled dough out on a heavily floured surface. Leave the dough thick (about ⅜″ - ½″ thick) and cut it into cookie shapes using your cookie cutters.
Bake at 400° for 12 - 15 minutes. Do not over bake. If they turn brown, they are too done.

Frosting Ingredients:
1 cube butter, softened
powdered sugar
leftover cream

Frosting Directions:
Mix together the butter, powdered sugar and the leftover cream from the cookies until it's thick enough to hold shape. Spread it on the cooled cookies.

Snicker Doodles

By: Nancy Davis

2 T. cinnamon
2 T. sugar
1 c. butter
1½ c. sugar
2 eggs
2¾ c. flour.
2 t. cream of tartar
1 t. baking soda
¼ t. salt

Directions:
Mix the cinnamon and sugar (2 T.) together and set it aside. Mix the butter, sugar and egg together thoroughly. Sift and measure the flour and blend it with the cream of tartar, baking soda and salt. Stir the flour mixture into the egg mixture. Shape the dough into 1″ round balls and roll them in the cinnamon sugar mixture. Place them 2″ apart on a greased cookie sheet.
Bake at 400° for 8 - 10 minutes.

Peanut Butter Cookies

By: Nancy Davis

½ c. shortening
½ c. brown sugar
½ c. sugar
½ t. vanilla
⅓ c. peanut butter
1 egg
1⅓ c. flour
1 t. baking soda
½ t. salt

Directions:
Cream the shortening, sugars, vanilla and peanut butter together until it's smooth. Add in the egg. Stir in the flour, baking soda and salt. Make the dough into balls and place them on an ungreased cookie sheet and press them down with a fork one direction then again in the other direction to make “crisscross” pattern on top.
Bake at 350° for 7 - 10 minutes.

Desireé’s No Bake Cookies

By: Desireé Johnson

½ c. milk
2 c. sugar
3 t. cocoa
½ c. margarine
1 t. vanilla
¼ t. salt
½ c. peanut butter
2½ c. oatmeal

Directions:
In a sauce pan mix the together milk, sugar, cocoa and margarine. Heat it until it boils then reduce the heat to medium-high and boil it for 2 minutes stirring it constantly. Remove it from the heat and stir in the vanilla, salt, peanut butter and oatmeal. Mix it well. Place wax paper on a counter top. Spoon tablespoon fulls of the "goop" onto the wax paper. Let it cool completely before removing cookies from the wax paper.

Note:
Do not use real butter as a substitute for margarine. It does not work!

Jessica’s No Bake Cookies

By: Jessica Ashton

1 cube butter
½ c. milk
2 c. sugar
2 T. cocoa
½ c. peanut butter
2 - 2½ c. oatmeal

Directions:
In a sauce pan, bring the butter, milk, sugar and cocoa to a boil. Turn off the heat, but leave the burner on. Add the peanut butter. Take the pan off of the burner and add as much oatmeal as needed to make it thick. Roll the dough into balls and set them aside to cool.

Lemon Bars

By: Ann Sanchez

Crust Ingredients:
1 c. butter or margarine, softened
½ c. powdered sugar
2 c. flour
dash of salt

Crust Directions:
Mix all of the ingredients together then press it into the bottom of a 9″ x 13″ pan.
Bake at 350° for 15 minutes.
Set it aside, leaving it on the oven.

Filling Ingredients:
4 eggs, beaten lightly
2 c. sugar
6 T. lemon juice
¼ c. flour

Filling Directions:
Beat all of the ingredients together and spread it onto the hot crust.
Bake at 350° for 25 minutes.
Sprinkle powdered sugar on top just before serving.

Mandee’s Homemade Oreos

By: Mandee Jacob

Cookie Ingredients:
1 cake mix, preferably chocolate
¾ c. shortening
2 eggs

Cookie Directions:
Mix all of the ingredients together. The dough will be sticky. Form the dough into small balls and place them on an ungreased cookie sheet
Bake at 350° for 5 - 8 minutes.

Frosting Ingredients:
½ (8 oz.) pkg. cream cheese, softened
½ cube butter, softened
½ t. vanilla
½ lb. powdered sugar

Frosting Directions:
Mix all of the ingredients together.

Assembly Directions:
Frost the half of the cookies and top with another half to make “Oreo-looking” cookies.

Karleen’s Homemade Oreos

By: Karleen Stevens

Cookie Ingredients:
1 box milk chocolate cake mix
2 eggs
¾ c. shortening

Cookie Directions:
Mix all of the ingredients together. The dough will be stiff. Roll the dough into small balls and place them on a cookie sheet.
Bake at 350° for 10 minutes.


Frosting Ingredients:
4 oz. cream cheese
¼ c. butter
1 t. vanilla
powdered sugar

Frosting Directions:
Mix all of the ingredients together with enough powered sugar to get the desired constancy.

Assembly Directions:
Frost half of the cooled cookies with the frosting. Place the remaining half of unfrosted cookies on the frosted cookies to make "cookie sandwiches."

Servings:
Makes 50 cookies or 25 frosted cookie sandwiches.

Deluxe Sugar Cookies

By: Marie King

1 c. butter, softened
1 egg
½ t. almond extract
1 t. vanilla
2½ c. flour
1 t. baking soda
1½ c. powdered sugar
1 t. cream of tartar

Directions:
Mix the wet ingredients together until it's smooth. In a separate bowl mix the dry ingredients together. Blend the dry ingredients into the wet ingredients. Cover and chill the dough for 2 - 3 hours. Roll out the dough to about ¼" thickness and cut out shapes with your cookie cutters.
Bake at 375° for 7 - 8 minutes on a greased cookie sheet.
Frost or sprinkle with sugar.

Chocolate Chip Cookies

By: Nancy Davis

1 c. shortening
½ c. sugar
1 c. brown sugar
½ t. vanilla
2 eggs
2 c. flour
1 t. salt
1 t. baking soda
1 c. nuts, chopped (your choice & optional)
2 c. chocolate chips

Directions:
Whip the shortening. Then add one ingredient at a time in the order listed.
Bake at 375° for 8 to 10 minutes or until they are barely browning. Do not overcook.

Note:
While they are cooking they will appear doughy. Let them cool fir a few minutes on the cookie sheet then remove them. As they cool they will harden.

Poppy Seed Chicken Casserole

By: Jessica Ashton

4 c. cooked rice
2 cans cream of chicken soup
poppy seeds
2 pkgs. or 60 ritz crakers, crushed
4 chicken breast
1 carton sour cream
4 T. butter, melted

Directions:
Cook and cube the chicken breasts, then set it aside. Spread the rice on the bottom of a 9″ x 13″ pan. Place the cubed chicken breasts on top of the rice. Mix soup and sour cream together and pour it over the top of the chicken and rice. Mix the butter with the crushed crackers and spread it on top. Sprinkle the poppy seeds on top and cover it with tin foil.
Bake at 350° for 45 - 60 minutes.

Ground Beef Casserole

By: Aunt Julia
From: Karleen Stevens

2 c. noodles
1 lb. ground beef
1 lg. onion, diced
1 can tomato soup
1 can cream style corn
1 sm. can mushrooms, sliced
1 bottle stuffed green olives, sliced
1 t. salt
1 T. prepared mustard
2 c. cheddar cheese, grated

Directions:
Cook the noodles. When they are done, set them aside. In a frying pan brown the ground beef and onions. Mix the soup, cooked noodles, corn, mushrooms, olives, salt, and mustard. Stir in 1 cup of the cheese and simmer it for 10 minutes. Pour it into a baking dish and sprinkle the remaining cheese over the top.
Bake at 400° for 20 minutes.

Chicken & Rice Casserole

By: Melanie King

1 cube margarine, melted
1½ c. rice, uncooked and not instant
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
4 - 5 uncooked chicken breasts

Directions:
Place the melted butter in a casserole dish. Stir in the rice and soups. Lay the chicken breasts on top. Cover it with tin foil.

Bake at 325° for 2½ hours.

Breakfast Casserole

By: Linnea Stevens

16 eggs, beaten
2 c. milk
2 c. mozzarella cheese, shredded
2 c. cheddar cheese, shredded
½ t. garlic salt
6 oz. ham, cubed
1 bunch green onions, chopped

Directions:
In a bowl, mix all of the ingredients together and pour the mixture into a greased 9″ x 13″ cake pan.
Bake at 325° for 40 - 45 minutes.

Note:
This is good topped with salsa, sour cream, chopped olives and bacon bits.