2 C. cooked chicken, cubed
1/2 C. chopped, toasted almonds
1/2 tsp. salt
2 T. chopped pimento
1/2 can cream of chicken soup, undiluted
1/2 C. cheese, grated
2 C. celery, chopped
2 T. onion, grated
1/3 C. mayonnaise
2 T. lemon juice
2 C. potato chips, crushed
Combine all ingredients, except cheese and chips. Toss lightly and place in a 1 1/2-quart casserole dish. Sprinkle cheese and chips on the top. Bake in 350º oven for 25 to 40 minutes, until heated through and brown on top.
SAUCE:
1 1/2 lbs. hamburger
1 C. green pepper, chopped
1/2 tsp. oregano
1/2 C. water
1 – 15 oz. can tomato sauce
8 oz. mozzarella cheese
1 C. onion, chopped
1 clove garlic, minced
Dash of salt
1/8 tsp. Tabasco sauce
1 env. Lawry’s spaghetti sauce mix
CRUST:
1 C. milk
1/2 tsp. salt
1 C. flour
2 eggs
1 T. oil
1/2 C. Parmesan cheese
Brown beef; drain. Combine all of the sauce ingredients, except cheese, and simmer for 10 minutes. Place in a 9×13″ pan. Add cheese. Prepare cheese. Prepare crust by combining milk, oil and eggs. Add flour and salt; beat. Pour over meat and cheese.
Sprinkle with Parmesan cheese. Bake at 400° for 25 to 30 minutes.
Actually, it should be Pizza Bread from frozen bread!
Frozen bread dough
1 stick butter
Italian seasoning
Pepperoni slices
Mozzarella cheese, shredded
Thaw bread dough (I usually make 2 loaves so you may decrease ingredients accordingly). Roll dough out on floured countertop until it’s about 1/2″ thick. In saucepan, melt butter and add Italian seasoning (about 1 tablespoon). Brush on top of bread dough. Layer with pepperoni and cheese. Roll jelly roll style and seal ends and seam. I brush the seam with butter/seasoning, then pinch it to keep the cheese from oozing out while baking. Place on a greased cookie sheet and bake for about 20 to 25 minutes at 350°, or until the bread is golden. After baking, brush top with butter/seasoning.
I got this from the back of a package of Craisins and was pleasantly surprised! (I tried it once with regular chocolate chips, but it wasn’t as good.)
2/3 C. butter or margarine, softened
2/3 C. brown sugar
2 large eggs
1 1/2 C. old-fashioned oats
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 – 6 oz. pkg. of Craisins
2/3 C. white chocolate chips
Makes about 2 1/2 dozen.
1 lb. hamburger
1 can pizza sauce
1/4 C. sour cream
1 C. mozzarella cheese
1 tube crescent rolls
Cook hamburger; drain. Combine hamburger, sauce, sour cream and cheese in a 9×9″ baking dish. Top with unrolled (uncooked) crescent rolls. Bake 30 minutes at 350º.
One day when the Lenz children were staying at Aunt Jeanette’s, they experienced this wonderful dish! To this day all of the Lenz children (Dan, Cara, Liza and Ryan) will not forgive Aunt Jeanette for feeding them this recipe. I believe it was also on this day that they learned what the long fingernail on the little finger is good for! Maybe this was why the recipe did not turn out I wonder? (This is not the recipe Aunt Jeanette used, so I am sure it will be much better.)
1 C. regular rice, uncooked
1 qt. canned tomatoes
1 1/2 C. milk
1 large onion, chopped
1/3 C. sugar
Salt and pepper to taste
1 lb. raw ground beef
Place all ingredients in a roaster pan. Bake uncovered for 1 1/2 hours at 350º, stirring occasionally.
1/3 loaf frozen bread dough, thawed, for each calzone
Pizza sauce
Pizza toppings
Mozzarella cheese
Roll bread dough out into approximately 9″ circle. Top half of dough with pizza sauce, toppings and cheese. Fold other half over toppings and pinch edges to close. Bake on cookie sheet at 350º for 20 minutes, or until golden brown.
2 lbs. ground beef
2 pkgs. taco seasoning
1/2 C. water
2 cans pinto beans
1 small bottle taco sauce, hot or mild based on your preference
4 tsp. margarine, melted
1 1/2 C. chopped, canned tomatoes, or 1-8 oz. can tomato sauce
1/2 C. onion, chopped
16 green olives, or to taste
1 – 8 oz. pkg. Cheddar cheese, shredded
Preheat oven to 350°. Combine beef, seasoning and water. Cook until thick. Spread into a 9×13″ pan. Mix beans, 3 tablespoons taco sauce and margarine, and spread on tomatoes and onions. Add olives. Pour remaining taco sauce over olive layer. Cover with cheese. Bake at 350° for 30 minutes. Use tortilla chips to dip or serve over lettuce with crushed tortilla chips.
This is a recipe I got from Jefferson neighbor: Sandy Eaton. She swears it’s great. I can’t remember ever making it, but it does sound good.
1 1/2 lbs. ground beef
1/2 C. water
1 – 8 oz. tube crescent dinner rolls
1 C. sour cream
1 pkg. taco seasoning
1/3 C. sliced stuffed green olives
2 C. corn chips, crushed
1 C. Cheddar cheese, shredded
Lettuce, shredded
Tomato, chopped
Taco sauce
Brown and drain beef. Stir in seasoning mix, water and olives. Simmer 5 minutes. In 9″ or 10″ pie plate, form crust with rolls. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over chips. Spread sour cream over meat and top with cheese. Sprinkle on remaining corn chips. Bake at 375° for 15 to 20 minutes. Serve in triangles, top as tacos.
Makes 6 servings.
1 1/2 lbs. ground beef
8 oz. Cheddar cheese, shredded
1/2 C. onion, chopped
1 can tomato soup
1 can cream of mushroom soup
1 can green chile enchilada sauce, or mild if you prefer
1 pkg. flour tortillas, any size
Brown ground beef. Add 1/2 cup cheese and onion. Set aside. Combine soups and enchilada sauce. To fill tortillas, place 3 tablespoons beef and 1 teaspoon soup mixture in the middle and roll. Lay the filled tortillas in a 9×13″ baking dish. Pour remaining sauce over rolled tortillas. Place remaining cheese over top. Bake at 350º for 30 minutes.
VARIATION: Before adding beef to tortilla, spread thin layer of refried beans.