Garlic Chicken Pasta

Garlic Chicken Pasta

By Natalie Giron

4 chicken breasts
1 lb penne pasta (or your favorite)
butter
garlic cloves
basil

Boil water for pasta. Saute chicken in skillet and season with salt, pepper, and anything else you like. I use red pepper, garlic salt or season all. Cut chicken into bite-sized pieces. When pasta is done, add butter and garlic. I add the butter and garlic to taste but you can start with at least 2 Tbl of butter and 1-2 garlic cloves. Toss the cooked chicken with pasta and sprinkle with basil and Parmesan cheese shreds. If you don't want to use garlic cloves, garlic salt is really good too. A little goes a long way, so add to taste.

Aunt Shirley's Chicken Tortilla Casserole

Aunt Shirley's Chicken Tortilla Casserole

By Karen Butterfield

12 corn tortillas
1 can evaporated milk
1 green bell pepper
4 cooked chicken breasts, chunked
2 cans cream of mushroom soup
1 onion, chopped
1 small can green chilies
1 lb. grated cheddar cheese

Saute onion, bell pepper and chilies. Combine mushroom soup and milk and add to onion mixture. Line greased baking dish with tortillas and layer with chicken chunks then a layer of the soup mixture and the cheese, repeat layers. Cover and put in the fridge overnight. Remove and bake at 350* for 30-45 minutes.

Chicken Opulent

Chicken Opulent

By Karen Butterfield

6 chicken breasts, cut uo
6-8 slies Swiss cheese
2 cans cream of chicken soup
1/4 can water
1/2 cup sour cream
2 cubes butter
2 sleaves Ritz crackers, crushed

Place chicken in a 9x13-inch pan. Cover with the swiss cheese. Mix together soup, water and sour cream, pour over cheese and chicken. Mix melted butter with the ritz crackers and pour over soup. Bake for 2 to 2 1/2 hour in 275* oven.

Bow Tie Chicken Salad

Bow Tie Chicken Salad

By Karen Butterfield

1 box bow tie pasta cooked
3 chicken breasts, cooked and cubed
1 large can pineapple tidbits, drained
1 large can mandarin oranges, drained
1 bunch grapes, cut in half
1 bunch onion, sliced
1/2 stalk celery, chopped
slivered almonds
1/2 bottle Litehouse coleslaw dressing
1 cup mayo

Mix all ingredients together EXCEPT the dressing and the mayo. Toss. Mix together the dressing and the mayo and pour over the salad. Salt and pepper to taste.

Oven Stew

Oven Stew

By Karen Butterfield


8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water

Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot

Patsy’s Spinach Salad

Patsy’s Spinach Salad

By Celeste Giron

Dressing:
1½ teaspoons poppy seeds
¾ c. white vinegar
1 1/3 c. oil
¾ c. sugar
1½ teaspoon salt
1 ½ tablespoons red onion, grated
1 ½ teaspoon dry mustard

Combine ingredients (a blender works great) and refrigerate over night so flavors blend.

Next day: In a large salad bowl combine:
1 package spinach, washed and trimmed
1 small head iceberg lettuce, washed and torn
3/4 c. Swiss cheese, shredded
1 cup cottage cheese, rinsed and drained
½ c. bacon, cooked crisp and chopped
1 red onion, sliced.

Toss with dressing just before serving.

Broccoli Salad

Broccoli Salad

By Celeste Giron

1 pound crispy bacon, fried and broken up
3 to 4 broccoli stalks chopped
8 oz. frozen green peas
1 pound chunked cheddar cheese (or shredded)
2 bunches green onions, sliced
Salted sunflower seeds

Prepare the above ingredients and toss together. In a separate bowl, mix the mayo, sugar and canned milk together (see amounts below). You can add a little more milk or sugar to suit your taste. Add sauce to ingredients just before serving.

Sauce
2 c. mayonnaise
¼ c. sugar
½ c. canned milk