~ CHEDDAR MAC & HAM CASSEROLE ~

1 pkg. (14 oz) Kraft deluxe macaroni & cheese dinner
1 cup frozen peas, thawed, drained
1 cup chopped Oscar Mayer Smoked Ham
1/2 cup milk
1/2 cup Kraft shredded mild cheddar cheese

Preheat oven to 400. Prepare macaroni as directed on package. Add peas, ham and milk; mix well. Spoon into 9 inch square baking dish; sprinkle with shredded cheese. Bake 15 min. or until heated through.

~ BEEF-TOPPED BEAN ENCHILADAS ~

1 1/2 pounds ground beef
1 Medium onion
1 Jar (16 oz) Salsa
1 can (8 oz) tomato sauce
1 to 2 teaspoons ground cumin
1/8 teaspoon garlic salt
1 can (16) oz refried beans
12 flour tortillas(8 inches), warmed
1 1/2 cups(6oz) shredded cheddar cheese, divided
1 1/2 cups(6oz) shredded monterey jack cheese, divided
2 cans (2 1/4 oz each) sliced ripe olives, drained, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt(I also used taco seasoning to make the meat have more flavor); cook 3 minutes or until heated through.

Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon of cheddar cheese, 1 tablespoon of monterey jack cheese, and 1 tablespoom olives. Roll up.

Place seam side down in a greased 9 x 13 baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake uncovered at 350 for 20 minutes or until heated through.

~ SMOTHERED PORK CHOPS ~
MEGAN WELCH

1 PACKAGE(6 OZ) CHICKEN STUFFING MIX.
4 BONELESS PORK LOIN CHOPS (6 OZ EACH)
1 TABLESPOON BUTTER
4 MEDIUM APPLES, PEELED AND CUT INTO WEDGES.
1/2 CUP PACKED BROWN SUGAR
1/4 CUP WATER
1/4 TEASPOON SALT
1/4 TEASPOON GROUND CINNAMON

PREPARE STUFFING MIX ACCORDING TO PACAKGE DIRECTIONS. MEANWHILE, IN A LARGE SKILLET, COOK PORK CHOPS IN BUTTER OVER MEDIUM HEAT FOR 2-3 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. STIR IN THE APPLES, BROWN SUGAR, WATER AND SALT. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 8-10 MINUTES OR UNTIL APPLES ARE TENDER.

TOP WITH STUFFING; SPRINKLE WITH CINNAMON. COOK, UNCOVERED, OVER MEDIUM HEAT FOR 10-12 MINUTES OR UNTIL MEAT THERMOMETER READS 160 DEGREES.

~ TATOR TOT CASSEROLE ~

1 POUND HAMBURGER
2 CUPS CHEDDAR CHEESE
1 CAN CREAM OF MUSHROOM SOUP
MILK
TATOR TOTS, FROZEN
SALT & PEPPER
BROWN MEAT; DRAIN, ADD MUSHROOM SOUP & 1 SOUP CAN OF MILK, SALT & PEPPER ~ MIX.
LAYER TATOR TOTS IN BOTTOM OF 9X13 GREASED BAKING DISH. PUT SOUT MIXTURE OVER AND TOP WITH REMAINING TATOR TOTS SPRINKLE WITH CHEESE.
BAKE AT 350 FOR 1 HOUR.

~ WIENER BAKE ~

MAKE WHITE SAUCE WITH THESE INGREDIENTS:
3 TBSP MARGARINE 1 TBSP MUSTARD
3 TBSP FLOUR ¼ TSP PEPPER
1 TSP SALT 1 ½ CUP MILK
BRING ABOVE INGREDIENTS TO A BOIL & COOK 1 MINUTE. REMOVE FROM HEAT AND ADD:
½ CUP MIRACLE WHIP 1 MEDIUM ONION, CHOPPED
6 HOT DOGS CUT INTO SLICES
4 MEDUIM POTATOES COOKED, PEELED & DICED.
1 CAN GREEN BEANS, DRAINED.
POUR INTO A CASSEROLE DISH.
BAKE AT 350 FOR 30 MINUTES.

~ CAVATINI ~
SHIRLEY SNEARY

2 ¾ CUPS PASTA:
½ CUP MOSTOCCI PASTA
¾ CUP ROTINI PASTA
¾ CUP SHELL MACARONI
1 CUP WHEELS
1 POUND SAUSAGE, BROWNED & DRAINED
1 CUP PEPPERONI, CUT INTO PIECES.
2 ~ 30 OZ PIZZA OR SPAGHETTI SAUCE
MIX TOGETHER, PUT IN 9X13 PAN, TOP WITH MOZZERELLA CHEESE.
BAKE AT 350 FOR 30 MINUTES.

~ FRENCH DIP ROAST ~
TRUDY READY

(IN SLOW COOKER OR DUTCH OVEN)
1 ROAST
2 CUPS OF WATER
½ CUP SOY SAUCE
1 TSP ROSEMARY
1 BAY LEAF
1 TSP THYME
1 TSP GARLIC SALT
SHAKE OF PEPPER
COOK ROAST UNTIL TENDER, SHRED ROAST FOR SANDWICHES AND SERVE ON A BUN.
POUR BROTH INTO INDIVIDUAL SAUCE BOWLS FOR DIPPING THE SANDWICH. THIS RECIPE IS ALSO GOOD FOR SERVING AS A MAIN DISH, WITH MASHED POTATOES OR RICE.

~ HAM STROMBOLI ~

1 CAN ~ 10 OZ REFRIGERATED PIZZA DOUGH
1 TBSP PREPARED MUSTARD
½ POUND THINLY SLICED DELI HAM
1 PACKAGE ~ 3 ½ OZ SLICED PEPPERONI
1 TSP DRIED ITALIAN SEASONING
2 CUPS ~ 8 OZ SHREDDED, MOZZARELLA CHEESE
I ALSO ADD CHEDDAR
1. PREHEAT OVEN TO 425. UNROLL PIZZA DOUGH ON GREASED JELLY ROLL PAN; PAT DOUGH INTO 12” SQUARE.
2. SPREAD MUSTARD OVER DOUGH TO WITHIN ½” OF EDGES. LAYER HAM SLICES DOWN CENTER 6” OF DOUGH LEAVING A 3” BORDER ON EITHER SIDE, AND A ½” BORDER AT TOP AND BOTTOM. TOP HAM WITH PEPPERONI SLICES. SPRINKLE WITH ITALIAN SEASONING AND CHEESE.
3. FOLD SIDES OF DOUGH OVER FILLING, PINCHING CENTER SEAM, TOP AND BOTTOM TO SEAL.
BAKE 15-20 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN.
MAKES 6 SERVINGS.

BIEROCKS

~ 60 MINUTE DOUGH FOR BIEROCKS ~

2 PACKAGES YEAST
½ CUP WARM WATER
¼ CUP SUGAR
1 CUP WARM MILK
¼ CUP SOFT BUTTER
1 TSP SALT
4 CUPS FLOUR
DISSOLVE YEAST IN WATER. SET IN WARM PLACE.
ADD WARM MILK, BUTTER AND SUGAR.
LET STAND 10 MINUTES WITH YEAST MIXTURE IN IT.
THEN ADD FLOUR AND SALT. PUT IN WARM PLACE FOR 50 MINUTES OR UNTIL DOUBLED.
DIVIDED DOUGH IN MEDIUM SIZED BALLS, PAT OUT, PLACE ABOUT 1/3 CUP OF MEAT MIXTURE, PINCH TOGHETER TO SEAL, PLACE ON COOKIE SHEET SEALED SIDE DOWN. LET RISE A SHORT TIME.
BAKE AT 350 FOR 20 MINTUES.

~ BIEROCK MEAT MIXTURE ~
2 POUNDS HAMBURGER
2 CUPS SHREDDED CABBAGE
2/3 CUP CHOPPED ONION
2 TSP SALT
2 TSP PEPPER
2 TBSP MUSTARD
BROWN HAMBURGER AND ONION UNTIL DONE, DRAIN. ADD SALT, PEPPER, MUSTARD AND SHREDDED CABBAGE AND COOK FOR 5 MINUTES.
I ALSO ADD CHEESE IN THE BIEROCKS.

YOU CAN ALSO USE PEPPERONI, PIZZA SAUCE, AND MOZZERELA CHEESE. (THE KIDS REALLY LIKE THIS TYPE)

~ TACO SALAD 3 ~
TRUDY READY

2 CANS RANCH STYLE BEANS, DRAINED
1 SMALL SOUR CREAM
1 PACKAGE TACO SEASONING
MIX TOGETHER & SET ASIDE FOR ½ HOUR/
LAYER IN BETWEEN VEGETABLES;
LETTUCE
BELL PEPPERS
ONIONS
TOMATO
SHREDDED CHEESE.

PLACE IN LAYERS IN BOWL.

~ TACO SALAD 2 ~

4 TOMATOES, DICED
1 MEDIUM LETTUCE, DICED
1 CUP ONION, CHOPPED
16 OZ THOUSAND ISLAND DRESSING
½ CUP LONGHORN CHEESE, SHREDDED
1 POUND HAMBURGER, BROWNED & DRAINED
½ TSP. SALT
MIX TOGETHER
LET MARINATE IN REFRIGERATOR FOR SEVERAL HOURS.
JUST BEFORE SERVING ADD:
1 PACKAGE TACO CHIPS

~ HOT TOMATO HAMBURGER CASSEROLE ~

1 POUND HAMBURGER
1 ~ 8 ½ OZ PACKAGE TORTILLA CHIPS
1 SMALL ONION, CHOPPED
1 CUP CHEESE
1 ~ 10 ¾ OZ CREAM OF CHICKEN SOUP
1 ~ 10 OZ CAN ROTEL TOMATOES WITH GREEN CHILIES

BROWN BEEF & ONIONS. MIX ROTEL TOMATOES WITH SOUP. CRUSH CHIPS SLIGHTLY; LAYER ALL INGREDIENTS IN 2 QT. CASSEROLE, BEGINNING AND ENDING WITH CHIPS.
BAKE UNCOVERED AT 350 FOR 20 MINUTES.

~ MEXICAN CASSEROLE ~

1 PKG. FROZEN CORN TORTILLAS TORN IN PIECES.
1 POUND HAMBURGER
1 PKG DRY TACO SEASONING
1 CUP EACH:
CREAM OF MUSHROOM SOUP
CREAM OF CHICKEN SOUP
1 CUP WATER
1 TSP CHILI POWDER
DICED ONIONS

BROWN HAMBURGER, ADD TACO SEASONING, ONIONS, SOUPS & WATER. SIMMER AND MIX WELL. THE LAYER STRIPS OF TORTILLA & MEAT INTO BUTTERED CASSEROLE DISH. BAKE AT 350 FOR 40 MINUTES. 15 MINUTES BEFORE DONE, TOP WITH GRATED CHEESE, BAKE UNTIL MELTED.

~ CHICKEN ENCHILADAS ~

BOIL 1 CHICKEN OR USE 4 CHICKEN BREASTS.
MIX COOKED CHICKEN WITH A LARGE CAN OF CREAM OF CHICKEN SOUP.
ROLL CHICKEN MIXTURE IN TORTILLAS, COVER ROLLED TORTILLAS WITH A LARGE CAN OF CREAM OF MUSHROOM SOUP, TOP WITH MONTEREY JACK AND CHEDDAR CHEESE.
BAKE AT 350 TIL HOT & CHEESE IS MELTED.

~ TIJUANA TORTE ~
LOLA HOLT

1 POUND HAMBURGER
1 POUND SHREDDED CHEDDAR CHEESE
1 MEDIUM ONION
1 CAN(4OZ) DICED GREEN CHILIES
1 ~ 16 OZ CAN STEWED TOMATOES
1 PKG. TACO SEASONING
1 ~ 8 OZ CAN TOMATO SAUCE
9 LARGE TORTILLAS
*1 ½ SOUR CREAM

BROWN HAMBURGER & ONIONS; ADD OTHER INGREDIENTS, EXCEPT CHEESE, TORTILLAS & SOUR CREAM. SIMMER 10 - 15 MINUTES. PLACE ¼ CUP MIXTURE IN 9X13 PAN. PLACE A LAYER OF TORTILLAS ON TOP; ADD MEAT MIXTURE, THEN CHEESE, REPEAT LAYER, BEFORE ADDING TOP LAYER OF TORTILLAS, TOP WITH SOUR CREAM. COVER WITH FOIL AND BAKE AT 350 FOR 25 MINUTES.

~ MEXICAN CORNBREAD ~

MIX:
1 CUP YELLOW CORNMEAL
1 CUP FLOUR
1 EGG
½ CUP MELTED SHORTENING
1 STP. BAKING POWDER
1 REGULAR SIZE CAN CREAMED CORN
½ CUP MILK

POUR HALF OF MIXUTRE INTO HOT GREASED 9 X 13 PAN, SPREAD 1 POUND BROWNED & DRAINED SAUSAGE, 1 CUP SHREDDED CHEESE, ½ CUP ONION CHOPPED, CHILI POWDER, OR DICED HOT PEPPERS.
POUR REMAINING BATTER OVER TOP & BAKE.
1 HOUR AT 350.

~ LAYERED TOSTADA BAKE ~

1 POUND GROUND BEEF
½ CUP CHOPPED ONION
BROWN BEEF & ONION, AND DRAIN.
1 PKG. TACO SEASONING
1 ~ 8 0Z CAN TOMATO SAUCE
1 CAN REFRIED BEANS
1 CAN GREEN CHILIES, DRAINED
ADD TO BEEF MIXTURE.
MIX:
1 CUP BISQUICK MIX
½ CUP YELLOW CORN MEAL
¼ CUP MILK
1 EGG BEATEN
MIX UNTIL MOSITENED, SPREAD IN 8X8 DISH, SPOON BEEF MIXTURE OVER DOUGH.
BAKE AT 375 FOR 30 MINUTES.
LET STAND 10 MINUTES BEFORE SERVING.

~ MEXICAN CHICKEN ~

COOK 6 CHICKEN BREAST
MIX IN BOWL:
1 CAN CREAM OF CHICKEN
1 CAN CREAM OF MUSHROOM
1 CAN ROTEL TOMOTOES
1 MEDIUM ONION, CHOPPED
1 MEDIUM GREEN PEPPER, CHOPPED
1 SMALL CAN EVAPORATED MILK

IN GREASED 9 X 13 BAKING DISH:
LAYER ½ BAG OF TACO FLAVORED DORITOS, CRUSHED
NEXT LAYER ½ CHICKEN PIECES, ½ SOUP MIXTURE, ½ PKG/ GRATED CHEESE.
REPEAT LAYER.
BAKE AT 375 FOR 40 MINUTES, COVERED.

~ CREAMY CHICKEN & CHILE ENCHILADAS ~

~ CREAMY CHICKEN & CHILE ENCHILADAS ~
1 POUND CHICKEN BREAST STRIPS COOKED
1 (8 0Z) PKG. CREAM CHEESE, CUT INTO CUBES
1 (4.5 OZ) CAN CHOPPED GREEN CHILIES
1 (12 CT) PKG. OF TORTILLAS
2 (10 OZ) CANS EL PASO GREEN CHILIE ENCHILADAS SAUCE
¾ CUP SHREDDED CHEDDAR CHEESE

HEAT OVEN TO 400.
TO COOKED CHICKEN ADD CUBED CREAM CHEESE AND CHILIES.
COOK AND STIR OVER MEDIUM HEAT. HEAT TILL WELL BLENDED.
SPOON ENCHILADA FILLING INTO TORTILLAS, ROLL UP AND PLACE SEAM DOWN IN LIGHTLY GREASED 9 X 13 PAN.
POUR ENCHILADAS SAUCE OVER TOP, SPRINKLE WITH CHEESE, AND BAKE FOR 15 - 20 MINUTES.

~ TACO SALAD ~

~ TACO SALAD ~

1 HEAD LETTUCE 1 CAN CHILI BEANS,
2 TOMATO, CHOPPED DRAINED & RINSED
½ CUP CHOPPED ONION

8 OZ. GRATED CHEESE
1 PKG. TACO SEASONING

1 POUND HAMBURGER,
BROWNED & DRAINED & COOLED

JUST BEFORE SERVING ADD:
8 OZ BAG OF TACO CHIPS (I USED FRITOS)
CATALINA DRESSING

MIX AND SERVE IMMEDIATELY