Cranberry Chicken

• 1 can whole cranberries
• 1 package dry onion soup mix
• 8 oz catalina salad dressing
• 6 - 8 chicken breast halves

1. Mix together cranberries, onion soup mix and catalina dressing.
2. Pour over chicken breast.
3. Bake uncovered at 350 for 60 minutes

Salmon with Almonds

• 1 lb salmon about 3/4 inch thick
• 1/3 cup sliced almonds
• 3 T margarine or butter
• 1 1/2 T grated lemon peel
• 1 1/2 T lemon juice
• 1/2 tsp salt
• 1/2 tsp paprika

1. Heat oven to 375.
2. Grease baking ban with oil.
3. Cut fish fillets into 4 serving pieces.
4. Place skin side down in the greased pan.
5. Mix the almonds, margarine, lemon peel, lemon juice, salt and paprika.
6. Spoon mixture over the fish
7. Bake uncovered 15 - 20 minutes or until fish flakes easily with a fork.

Mexican Chicken and Rice

• 2 lbs chicken breast chunks
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 T oil
• 1 can corn, drained
• 1 cup chicken broth
• 1 cup salsa
• 1 package taco seasoning mix
• 1 1/2 cup uncooked instant rice
• 1/2 - 1 cup shredded cheddar cheese

1. In a large skillet, saute the chicken, green pepper and onion in oil until the chicken is no longer pink and vegetables are crisp - tender.
2. Add the corn, broth, salsa, and taco seasoning; bring to a boil.
3. Stir in rice; cover and removed from heat.
4. Let stand for 5 minutes.
5. Fluff with fork.
6. Sprinkle with cheese.
7. Cover and let stand for 2 minutes until cheese is melted.

Chicken Noodle Soup

• 15 cups of water
• 15 chicken bouillon cubes
• 2 stalks of celery, chopped
• 1 can sliced carrots
• 2 cans chicken broth
• 1 can chicken chunks
• 2-3 cups pasta noodles
• pepper to taste

1. Add water, bouillon cubes, celery, and broth to a boil.
2. Add pasta.  Boil for 9 minutes.
3. When pasta is tender add the chicken chunks and carrots.

Wheat Pancakes

• 1 cup white flour
• 1 cup wheat flour
• 2 cups buttermilk
• 2 T sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 cup oil
• 2 eggs

1. Beat eggs and milk
2. Add dry ingredients.
3. Fry on greased griddle.

Taco Soup

• 16 oz can chili beans
• 16 oz can kidney beans
• 16 oz can black beans
• 8 oz can tomato sauce
• 15 oz can diced stewed tomato sauce
• 16 oz can whole corn
• 16 oz can creamed corn
• 1 package taco seasoning
• 1 T chili powder
• 1 lb ground beef
• 1 onion, chopped
• 1 small can diced green chilies

1. Do NOT drain any of the canned foods. 
2. Brown the ground beef in a pan with the chopped onion.
3. Add all ingredients to a crock pot.
4. Simmer for at least a couple of hours.
5. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla strips (cooked in frying pan with olive oil and grated parmesan cheese.)

Chicken Enchiladas

• 2 cups chopped cooked chicken
• 1 green pepper, diced
• 4 oz cream cheese, cubed
• 1/2 cup salsa
• flour tortillas
• shredded cheese

1. Preheat oven to 350.  
2. Mix chicken, green pepper, cream cheese, and 1/4 cup salsa in sauce pan.  Cook on low heat until cream cheese to milted, stirring occasionally.
3. Spoon 1/3 cup of chicken mixture down center of each tortilla; roll up.  Place, seam side down in baking dish.
4. Sprinkle cheese over the top of the enchiladas. Cover with foil.
5. Bake 20 minutes or until heated through.
6. Top with remaining salsa and sour cream.

Almond Chicken

• 8 boneless skinless chicken pieces
• 1/4 cup zesty italian dressing
• 1 cup chicken broth
• 2 cups green beans or broccoli
• 1 cup instant rice, uncooked
• 1/4 cup sliced almonds

1. Toss chicken with dressing in resealable plastic bag. Marinate over night.
2. Add chicken with dressing to a large nonstick skillet on medium-high heat.  Cook 4 minutes on each side or until browned.
3. Stir in broth and bring to a boil.  Cover. Simmer 10 minutes.  
4. Add beans or broccoli and cook 5 minutes or until chicken is cooked through.
5. Removed chicken from skillet.
6. Add rice and almonds. Remove from heat. Cover.
7. Let Stand 5 minutes.
8. Serve chicken over rice mixture.

Fruit Dip

• 1 small marshmallow cream ( 7 - 8 oz)
• 8 oz cream cheese, softened
• 1 tsp lemon juice

1. Mix all ingredients together.  Keep refrigerated.  Serve with any fruit.

Cherry Chocolate Cake

• 1 box chocolate cake mix
• 1 can cherry pie filling
• 3 eggs

1. Add all ingredients together.  Mix by spoon
2. Pour into a bunt cake pan.
3. Bake at 350 for 35 minutes
4. When cooled sprinkle with powder sugar.

Apple Crisp

Filling:

• 2 cans apple pie filling
• pour into 9 x 9 square pan

Crust:

• 1 cup flour
• 3/4 cup sugar ( mix brown and white)
• 1/4 tsp cinnamon
• 3/4 tsp salt
• 1 tsp baking powder
• 1 egg

1. Mix the crust with fork or by hand.
2. Sprinkle over pie filling.
3. Sprinkle top lightly with cinnamon.
4. Drizzle 1/4 cup butter on top.
5. Bake at 350 for 30 minutes or until it doesn't jiggle.
6. Serve with cool whip or ice cream.

Snickers Salad

• 2 tart apples, chopped (do not peel)
• 2-3 king- sized snickers bars, chopped
• 8 oz cool whip
• 1/2 - 3/4 oz white chocolate instant pudding mix

1. Mix pudding powder and cool whip together.  Fold in well.
2. Add apples and snickers.
3. Cool in refrigerator 2 hours before serving.

Snickerdoodles

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 3/4 cups flour
• 2 T sugar
• 1/2 cup butter
• 2 eggs
• 2 tsp cream of tartar
• 2 tsp cinnamon

1. Heat oven to 400.
2. Mix sugar and cinnamon together in a small bowl, set aside.
3. Cream shortening, butter, sugar and eggs thoroughly.
4. Mix flour, cream of tarter, baking soda, and salt. Blend into shortening mixture.
5. Take 1 T and roll it into a ball and roll it in the cinnamon sugar mixture.  Place on cookie sheet.
6. Bake 8 - 10 minutes