Ingredients

1 cup uncooked rice

1 can cream of chicken soup

1 can cream of celery soup

1 cup milk

1 cut up chicken

½ package Lipton onion soup mix

Directions: Butter a large baking pan or cake pan. Sprinkle rice in bottom. Mix soups with milk and heat. Pour over rice. Place chicken on top & sprinkle onion soup mix over all. Cover and bake 3 hours at 300 degrees.

Delicious Creamy Ham Turnovers from Jon Swenson, Grocery Department Manager.

8 oz Cream Cheese (Softened)

4T Milk

2t Dill Weed

2C Cooked Ham (diced)

4T Onion (diced)

2-Tubes (10 oz) Refrigerated Pizza Crust

1-Egg White (beaten)

Beat the cream cheese, milk and dill weed until blended. Stir in the ham and onion. Roll out pizza dough into a 12 inch X 10 inch rectangle; cut in half both lengthwise and widthwise. (Each pizza dough makes four). Place on a baking sheet coated with cooking spray. Divide ham mixture evenly, fold opposite corners and pinch to seal. Brush with egg white.

Bake 20 minutes at 400 degrees until golden brown.

1 pkg. Boneless Chicken
1 pkg. Hidden Valley Ranch Dressing Mix
1 cup Sour Cream
1 can Cream of Mushroom Soup
1 can of water
2 tblspns Bacon Pieces

Cook in crock pot on high for 4-5 hours.

Serve over potatoes or wide egg noodles.

1st Layer
1 cup white syrup
1 cup brown sugar
2 cups peanut butter
3 cups Rice Krispies
3 cups Corn Flakes, crushed
Melt syrup, brown sugar,and peanut butter. Add cereals.
Spread in lightly greased 10×15 pan and cool.

2nd Layer
2 sticks margarine
6 tablespoons milk
4 cups powdered sugar
2 (3 oz) pkg. instant vanilla pudding
Melt margarine and stir in milk, sugar, and pudding.
Spread on top of bottom layer. Refrigerate 1 hour.

3rd Layer
1 stick margarine
8 oz chocolate chips
Melt together. Spread on top of cooled bars.
Store bars in refrigerator —-  they freeze well!!!!

8 oz. pkg cream cheese

20 oz. can crushed pineapple, drained

10 oz. pkg frozen sweetened strawberries (thawed)

¾ cup sugar

2 Bananas sliced

8 oz. carton cool whip

Blend sugar and softened cream cheese.  Mix together drained pineapple, strawberries, bananas, and cool whip.  Add to cream cheese mixture.  Pour into 9 x 13 in. pan.  Cover and freeze.  Bananas will not turn dark and will keep indefinitely.  Take from freezer about 15 minutes before cutting and serving.

2 peaches cut in half.

2 tablespoons butter, melted.

1 tablespoon brown sugar.

½ teaspoon ground cinnamon.

Preheat oven to 350 degrees.  Place peaches, cut side up in a pan with water slightly covering the bottom.  Mix half the melted butter, brown sugar, and cinnamon in a bowl.  Coat the peaches with mixture.  Place in the oven and bake for approximately 20 to 30 minutes.  Mix the remaining melted butter, brown sugar, and cinnamon.  Pour over the baked peaches and enjoy!!  Garnish with raspberries and mint leaf if desired.

1- can Crushed Pineapple in juice mixed with 1- box (3 oz) Butterscotch Instant Pudding.

Then add 4-5 chopped Granny Smith Apples

and  1- 8 oz  Cool Whip.

Mix and refrigerate before serving

.

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

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.

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.