1 whole chicken-cooked and deboned
6 corn tortillas, cut in 1 inch strips
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of chicken soup
3/4 c. milk
2 Tbsp. hot sauce
1 small onion, diced, browned in butter
grated cheese
Mix soups, milk, hot sauce, and onion. Grease the bottom of a
9 X 13 inch pan. Line with half of tortillas. Add half of the
chicken meat, then layer with half of soup mixture. Repeat.
Sprinkle grated cheese on top. Bake at 350 degrees for 45 minutes.
For better flavor, make 24 hours ahead of time before baking.
1 8 oz. container of sour cream
6 medium potatoes
1/4 c. butter
1 1/2 c. grated cheese
1/3 c. chopped green onion
1 tsp. salt
1/4 tsp. pepper
Cook potatoes with peeling on. Boil until just done, 20-25
minutes. Cool. Pull peeling off with knife. Using large size
grater, grate potatoes. In a skillet, melt butter and cheese.
Remove from heat. Blend in sour cream and chopped green onion,
salt, and pepper. Pour potatoes in a 2 qt. casserole dish. Pour
sour cream mixture over top. Dot with 2 Tbsp. butter and sprinkle
with paprika. Bake uncovered at 350 degrees for 30 minutes.
2 cans (10 3/4 oz. each) cream of potato soup
1 c. (8 oz.) sour cream
1/2 tsp. garlic salt
1 pkg. (2 lbs.) frozen hash brown potatoes, thawed
2 c. (8 oz.) shredded cheddar cheese
1/2 c. grated Parmesan cheese
In a large bowl, combine the soup, sour cream and garlic salt.
Add potatoes and cheddar cheese; mix well. Pour into a greased
9 X 13 inch baking dish. Top with Parmesan cheese. Bake, uncovered,
at 350 degrees for 55-60 minutes or until potatoes are tender.
8 oz. medium pasta shells
1 lb. hamburger
8 oz. cottage cheese
6 Tbsp. butter, melted
3 cans (8 oz. each) tomato sauce
1 c. sliced pepperoni
1 can (8 oz.) sliced mushrooms, drained
2 pkgs. (8 oz. each) preshredded mozzarella cheese
1 green bell pepper; diced
oregano, salt and pepper to taste
Cook pasta; drain. Cook hamburger; drain fat. In a bowl, mix
cottage cheese, butter, tomato sauce, mushrooms, green pepper,
oregano, salt and pepper. Place cooked pasta on bottom of a greased
9 X 13 inch pan. Cover with hamburger. Sprinkle half of the
mozzarella cheese over meat. Top with half of the pepperoni. Pour
tomato sauce mixture evenly over top. Next, layer with rest of
mozzarella cheese. End with remaining pepperoni on top. Bake at
350 degrees for 45 minutes.
1 lb. hamburger
1 medium onion, chopped
1 can (8 oz.) tomato sauce
1 garlic clove, minced
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (2 1/2 oz.) olives, sliced
1 Tbsp. butter
6 corn tortillas (6 in.)
2 c. (8 oz.) cheddar cheese, grated
1/4 c. water
Brown hamburger and onion. Drain fat. Add tomato sauce, garlic,
chili powder, salt, pepper, and olives. Mix well and simmer for 5
minutes. Lightly butter tortillas on one side only; place one
tortilla, buttered side down, in a glass pie dish. Spoon about 1/2
cup of meat mixture on the tortilla, then sprinkle with about 1/3
cup cheese. Repeat layers, ending with cheese. Pour water around
the sides of dish (not over the top). Cover and bake at 400 degrees
for 20 minutes. Let stand 5 minutes before serving.
Aprox. 14 oz. pkg. elbow or shell macaroni, cooked
1 cube butter
1/2 c. flour
1 tsp. salt
1 tsp. Accent
1 qt. milk
1 lb. Velveeta cheese
bread crumbs
Melt butter in a large skillet. Mix flour, salt and Accent and
add to melted butter. Cook on medium heat. Let bubble for 1 minute.
Slowly add milk. Stir until thickened. Cut Velveeta cheese in
pieces and add to mixture. Stir until melted. Add macaroni to
the cheese sauce and mix well. Put in a 9 X 13 inch baking dish
and sprinkle with bread crumbs. Bake at 300 degrees for 30 minutes.
1 lb. hamburger
1 yellow onion, chopped
2 cloves of garlic, minced
1 pkg. taco seasoning mix
1 tsp. sugar
salt, pepper, Italian seasoning to taste
1 8 oz. can tomato sauce
1 32 oz. can stewed tomatoes, slightly blended
16 oz. spaghetti noodles, cooked
Brown hamburger and drain fat. Add onion, garlic, taco seasoning
mix, sugar, salt, pepper and Italian seasoning. Mix well. Then add
tomato sauce and stewed tomatoes. Bring to nearly a boil, then
reduce heat. Cover and simmer for aprox. 1 hour. Mix with noodles.
1 1/2 lbs. hamburger
1 onion, chopped
1 (28 oz.) can crushed tomatoes, undrained
1 (12 oz.) can kernel corn, undrained
2 c. elbow macaroni, uncooked
1 Tbsp. chili powder
2 1/2 tsp. garlic salt
1 (3 1/2 oz.) can olives, drained and sliced
1 c. grated cheese
Brown hamburger and onion. Drain fat. Add tomatoes, corn, macaroni, and enough water to cover macaroni. Cook, covered, 15 minutes or until macaroni is tender,
stirring occasionally. Stir in chili powder, garlic salt and olives.
Sprinkle with cheese and heat, covered, for 5 minutes. Serve from
the skillet.
3 c. elbow macaroni noodles, uncooked
3 c. cooked chicken, diced
1 c. cheddar cheese, grated
1/4 c. butter or margarine
1/2 c. flour
1 (14 1/2 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
Preheat oven to 350 degrees. Cook macaroni according to directions on package. Combine cooked macaroni, cheese and diced chicken. In a separate pan, melt butter. Add flour to the butter and stir over heat for 1 minute. Remove from heat. Add chicken broth and cream of chicken soup to the butter and flour mixture and stir until no lumps remain. Pour soup mixture over the macaroni and mix thoroughly. Put into a greased 9 X 13 in. pyrex dish. Bake for 20 - 30 minutes until heated through.
1 large onion, chopped
1/4 c. butter
2 cans chicken broth (14 1/2 oz. each)
2 or 3 large potatoes, chopped
1 (15 1/4 oz.) can corn
1 (14 1/2 oz.) can diced tomatoes
1 c. sliced celery
1 tsp. salt
1/4 tsp. pepper
Approx. 3/4 tsp. basil
2 c. chicken, cooked and diced
Saute' chopped onion in butter until onion is tender. Add remaining ingredients. Simmer until potatoes are cooked, approximately 20 minutes.
3 (14.5 oz.) cans beef broth
1 (14.5 oz.) can Del Monte Diced Tomatoes with Garlic and Onion
2 c. small shell pasta
2 stalks celery, sliced
1 1/2 tsp. Italian seasoning
1 lb. The Turkey Store Hot Italian Sausage
Place broth, tomatoes, pasta, celery and Italian seasoning in a large saucepan; cover and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 25 minutes. Meanwhile, remove sausage from casings. Cook in a medium skillet, breaking up large chunks with the back of a spoon, until cooked through, about 10 to 15 minutes. Add to pot while broth mixture is cooking. Let stand 5 minutes before serving.
3 medium potatoes (about 1 lb.), peeled and quartered
1 small onion, finely chopped
1 c. water
1 tsp. salt
3 c. milk
3 T. butter or margarine, melted
2 T. flour
2 T. minced fresh parsley
1/8 tsp. white pepper
1 c. (4 oz.) shredded cheddar cheese
In a saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. In a small bowl, blend butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted. Yield: 6 servings (1 1/2 quarts).
3 c. potatoes, chopped
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/4 c. onion, chopped
1 c. water
1 tsp. dried parsley
1 chicken boullion cube
1/2 tsp. salt
dash of pepper
1 1/2 c. milk
2 T. flour
8 oz. Velveeta cheese, cubed
In a large saucepan, combine potatoes, celery, carrots, onion, water, parsley, bouillon cube, and seasonings; mix well. Cover; simmer 15 to 20 minutes or until vegetables are tender. Mix flour and milk until well blended. Add milk mixture to vegetables; cook until thickened. Add Velveeta cheese; stir until melted.
From our family to yours! 