| Baked Potato Soup From a friend, Debbie H. |
| 4 large baking potatoes 4 green onions, chopped 2/3 c. butter 12 slices bacon, cooked and 2/3 c. flour crumbled 6 c. milk 1/2 c. shredded Cheddar cheese 3/4 tsp. salt 8 oz. sour cream 1/2 tsp. pepper Wash potatoes and place in a glass baking dish, uncovered, no butter. Bake at 400 degrees for 1 hour. Cool. Potato skins will be like paper, just peel off by hand or use paring knife. Smash the pulp with a potato masher or fork. Set aside. Melt butter in soup kettle or Dutch oven over low heat. Add flour and stir until mixture thickens and bubbles. Add potato pulp salt, pepper, green onions, bacon, and cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if you want a thinner soup. This is a rich and creamy soup. Lasts well in the refrigerator and can be frozen in small portions. |
| 1 chicken breast 1 carrot, grated 1 tsp. lemon juice 1/2 c. frozen peas, thawed 1/8 tsp. minced garlic 1/2 c. thinly sliced sweet 1/2 c. Italian dressing green pepper 1 1/2 Tbsp. sugar 4 green onions, sliced 3 Tbsp. peanut butter 1/2 c. diced celery 1 Tbsp. soy sauce 1 (8 oz.) can sliced water 1/2 tsp. dried red pepper chestnuts, drained (optional) 1 pkg. crunchy Chinese 2 c. thinly sliced cabbage noodles Place chicken in microwave safe bowl. Sprinkle with lemon juice and garlic. Cover and microwave 1 to 2 minutes, until chicken is cooked through. Slice meat into shreds. Drain off juices and place chicken in refrigerator to chill. In small bowl, combine Italian dressing, sugar, peanut butter, soy sauce, and dried red pepper. Beat with whisk or fork until smooth. In large bowl combine cabbage, carrots, peas, green pepper, green onions, celery, and water chestnuts. Stir gently to mix. Divide salad mix between plates. Sprinkle with a few Chinese noodles. Top with half the chicken and drizzle with peanut dressing. Makes 2 main dishes or 4 side dishes. |
| 1 can whole kernel corn 1 pkg. dry Hidden Valley Ranch mix 1 can pinto beans 1 small onion, chopped 1 can red kidney beans 1/2 Tbsp. chili powder 1 can Ro-Tel tomaotoes, diced 2 lb. ground beef, cooked and drained. Put all ingredients in a slow cooker. Ready when hot! Double recipe for a crowd. We serve this over tortilla chips, then top with shredded cheddar cheese and sour cream for garnish. The kids LOVE this one and it's so easy even my 7-year-old can make it! |
| 2 cans crushed pineapple 1/4 c. tapioca Water 1 carton whipped topping 30 orange circus peanut candies Drain crushed pineapple, reserving juice. Add water to juice to make 2 cups. Add candy and tapioca to liquid and cook until peanuts melt. Cool. Add whipped topping and pineapple. Chill. |
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| Oriental Chicken Salad |
| Taco Soup From a friend, Pam W. |
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| Circus Peanut Salad From my Great Aunt, Iola Staub |
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