Thanks to the bakery department for the delicious French Hamburgers recipe!

1lb. Hamburger
1/4 lb. Velveeta cheese, cubed
1/4 green pepper, diced
1 small onion, diced fine
2Tbsp. Chili Sauce
2Tbsp. prepared mustard

Salt & Pepper to taste

Mix together and spread on buttered or garlic buttered bun open face.

Spread carefully on bun halves being sure to get the mixture out to the edges and being sure that it is of even thickness over all.

Place on a cookie sheet and bake for 15 minutesin a preheated oven, 375 degrees

Recipe by Jessica Ness – Deli Manager

This easy but Tasty Shrimp Casserole is a must have at Mom’s for Christmas morning and Easter brunch.  You can use the smaller salad shrimp or larger peeled & deveined shrimp. (Remove tails)  If you are looking for an alternative Lenten supper this might be just the treat your family has been looking for.

6 Slices of Bread

1 ½ lb Cheddar Cheese (Shredded or Block)

1 lb Frozen Shrimp

¼ C. Melted Butter

3 Eggs Beaten

½ tsp. Dry Mustard

2 C. Milk

Break bread and cheese into bite size pieces.  Arrange bread, cheese, and shrimp in layers.  Pour melted butter over layers.  Combine eggs, mustard, milk, and pour over layers.  Cover and refrigerate 3 hours or overnight.  Bake covered 1 hour at 350 degrees.

Recipe by Jon Swenson, Grocery Department Manager.

2 lb. cooked & cubed chicken
(or 2 lb. hamburger, cooked).
1 pkg. enchilada sauce (dry).
1 med. onion, diced.
Diced jalapenos, to taste (opt.).
10 flour tortillas.
2 c. shredded Cheddar cheese.
16 oz. sour cream.
2 cans cream of chicken soup.
1 (4 oz.) can diced green chilies.

 Mix the meat with the dry mix, onion and peppers; set aside.  Mix the remaining ingredients in separtate bowl.  Spread 1/4 to 1/3 of cream mixture on bottom of cake pan.  Spoon meat mixture onto tortilla.  Add a little cheese; roll up and place in cake pan.  Do all 10 this way (or as many that fit).  Cover with remaining cream sauce.  Sprinkle on rest of Cheddar cheese.  Bake uncovered for 35 minutes at 350 degrees.

Recipe by Curly (Meat Department Manager) & Tammy Garrison

2 lbs. cubed beef.
14 oz. can tomatoes.
1 slice white bread torn into small pieces.
3 tbls. Tapioca.
1 tsp sugar.
2-3 potatoes, peeled and quartered.
6 small carrots, peeled and sliced.
2 onions, quartered.
12 oz. can V-8 juice.
Salt and pepper to taste. 

Mix  beef (do not brown) with all the ingredients in a covered casserole.

Bake at 250º for 5 hours. Serves 6.