Taco Braid
Jennifer Hyde

1 tsp. active dry yeast
2 Tbsp sugar, divided
1/s cup warm water, divided
¼ cup milk
2 Tbsp. butter
1 egg
½ tsp. salt
2 cups flour

Filling:
1 pound ground beef
1 8 oz can tomato sauce
2 Tbsp. taco seasoning
½ cup shredded cheddar cheese
¼ cup olives, sliced

In a mixing bowl, dissolve yeast and 1 tsp of sugar in ½ cup warm water. Let stand until bubbly. Add butter, milk, egg, salt, and remaining sugar. Stir in enough flour to form soft dough. Knead until smooth about 8 minutes. Let rise about 1 hour until double in bulk. In a skillet, cook beef; drain off grease. Add tomato sauce and taco seasoning. Cool. Punch down dough. Using a large cookie sheet, roll the dough out on lightly floured sheet to 15 x12 rectangle. Spread filling down the center third of the rectangle. Sprinkle with cheese and olives. On each long side, cut 1-inch wide strips about 2 ½ inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with beaten egg. Bake at 350 degrees for 25 minutes.

Fast and Flavorful Stir Fry
Jennifer Hyde

1 Tbsp. vegetable oil
½ pound boneless, sliced chicken
1 cup sliced onion
1 cup baby carrots, sliced lengthwise
2 cups broccoli flowerets
1 cup sliced green or red bell pepper
1 cup pea pods
½ cup Lawry’s sesame ginger marinade

In large non-stick skillet, heat oil over high heat until hot. Add chicken and stir fry until almost done. Add vegetables and continue to stir fry until almost tender, about 4 – 6 minutes. Add sauce and cook until heated through, and meat is thoroughly cooked. Serve over rice.

Broccoli Cheese Bread Casserole
Karen Petersen

12 slices bread
1 lb. mild cheddar cheese
1 pkg. cooked broccoli (frozen or fresh)
2 cups diced ham or crumbled bacon

6 slightly beaten eggs
3 ½ cups milk
¼ tsp. salt
1 tsp. onion
¼ tsp. dry mustard

Line pan with 6 pieces of bread, put cheese, broccoli, ham, on top, place 6 more slices of bread on top. Mix eggs and other ingredients together; pour on top of it all. Bake at 325 degrees for 55 minutes.

French Bread Pizza
Jennifer Hyde

½ cup warm water
2 pkg. yeast
2 cups hot water
6 cups flour
3 Tbsp. sugar
1 Tbsp. salt
1/3 cup melted shortening

Dissolve yeast in warm water. In large mixing bowl, combine all ingredients, except flour. Add dissolved yeast and 3 cups flour and beat with mixer until smooth and well blended. Add remaining flour to make soft dough that can be mixed with a spoon. Leave spoon in batter and allow dough to rest 10 minutes. Stir down and let dough rest again, repeat process every 10 minutes until it has been done a total of 5 times. Turn dough out onto lightly floured board and roll jelly-roll style. Fill center of rolled out dough with pizza sauce and your favorite pizza toppings. Ladder braid the bread pinching together any holes. Bake at 400 degrees for 35 minutes.

Hot Bean Dip
Jennifer Hyde

1 lb ground beef
1 cup ketchup
1 15 oz can red kidney beans
1 Tbsp. chili powder
1 tsp. cumin
Green onions, optional
Sliced olives
Cheddar cheese, shredded
Corn chips

Brown the ground beef; drain. Add beans, chili powder and cumin. Simmer for 20 minutes. Stir in onions and olives. Top with cheese and melt. Serve hot with chips.

Jan’s Easy Chili
Jan Jardine

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 30 oz. can chili beans (not kidney)
2 8 oz. cans tomato sauce
1 qt. V-8 or tomato juice

Brown ground beef with onion. Use dehydrated onion if desired. Add other ingredients and simmer. If you like it spicier, add 1 tsp. chili powder. The chili bean s are already seasoned, so it’s okay without it.

Party Ham Roll-ups
Jill Smith

25 slices ham (about 5 lbs.)
25 slices Swiss cheese (about 1 ½ lbs)
Cornbread stuffing (below)
Apricot Sauce (below)

Lay out ham and cheese slices. Spoon about 1/3 cup cornbread stuffing in center of each ham slice. Lay slice of cheese on top of stuffing. Roll up and secure with toothpick. Place in a shallow baking dish. Bake at 350 degrees for 45 minutes. Spoon about 2 or 3 Tbsp. sauce over each roll-up when serving.

Cornbread stuffing:
1 pan cornbread (8”x 8”)
1 cup finely chopped celery and leaves 4 Tbsp. finely chopped onion
1 cup butter
½ cup apricot preserves
¼ cup water

Cook celery and onion in margarine until soft. Stir in preserves and water. Toss this mixture lightly with crumbled cornbread. Add more water, if desired, for a stuffing that is more moist.

Apricot sauce:
1 Tbsp cornstarch
2 Tbsp. brown sugar
1 cup water
1 cup pineapple juice
1 Tbsp. butter
¼ cup apricot preserves

Mix cornstarch and brown sugar in small saucepan. Add water and pineapple juice, and stir over medium heat until mixture boils and is thickened. Stir in butter and preserves.

Ham Loaf
Janee Walker

1 lb. ground smoked ham
1 ½ lb. ground fresh pork
¼ lb. mild sausage
½ lb. lean ground beef
1 cup bread crumbs
2 eggs, beaten

Mix and form loaf. Bake at 350 degrees for 1 ½ hours. Baste. Serve with sauce

Baste with:
1 cup brown sugar
½ tsp. dry mustard
½ cup vinegar

Sauce:
½ cup tomato soup
½ cup prepared mustard
½ cup vinegar
½ cup brown sugar
½ cup butter
2 egg yolks

Cook in double boiler over water until thick.

Poppy Seed Chicken

1 can cream of chicken soup
1 ½ cups sour cream
2 cups cooked and cubed chicken
1 8-ounce box Ritz crackers, crushed
½ cup butter or margarine, melted
1 Tbsp. poppy seeds

Mix soup and sour cream. Add chicken. Mix crackers with butter and poppy seeds. Divide cracker mixture in half and mix one half with the chicken mixture. Spread half of remaining cracker mixture in a greased 9x13” pan. Spread chicken mixture over cracker crumbs. Put remaining crackers on top. Bake at 350 degrees, uncovered for 30 minutes.

Lemon Chicken
Janee Walker

4 to 6 boneless, skinless chicken breasts
1 1/2 cups flour
¼ cup butter or margarine
2 Tbsp. olive oil
Salt and pepper to taste
4 to 5 cups cooked rice

Pound chicken breasts flat with a mallet. Put flour in a plastic bag, add chicken breasts, and shake to coat. Melt butter and oil in a large skillet. Cook chicken breasts on moderately high heat, approximately 4 minutes on each side or until cooked through. Sprinkle with salt and pepper. Place chicken in an ovenproof dish; keep warm in oven set at 250 degrees. Prepare lemon sauce.

Lemon Sauce:

3 Tbsp. butter or margarine
3 Tbsp. minced fresh parsley
Juice of 1 lemon

Add butter to skillet and melt, scraping up brown bits in pan. Remove from heat; add parsley and lemon juice. Pour hot sauce over chicken. Serve with rice.

Chicken Roll – ups
Kyle Harris

2 cups cooked, shredded chicken (about 2 breasts)
½ cup cream cheese
¼ cup chopped onion
1 package of crescent rolls
¼ cup butter
bread crumbs

Mix chicken, cream cheese, and onion. Place a heaping tablespoon of mixture in the center of laid out crescent rolls, roll up. Melt butter in a dish. Dip each roll in the melted butter, and then roll in bread crumbs. Place on cookie sheet. Bake at 350 degrees for 15 – 25 minutes or until brown.

Sauce
Dilute a can of cream of chicken soup with ½ can of water or milk. Warm up.

Orange Chicken
Jennifer Hyde

4 to 6 boneless chicken breasts
2 Tbsp. butter
½ tsp. seasoned salt
1/8 tsp. pepper
½ cup orange marmalade
½ cup orange juice
1 tsp. lemon juice
Orange slices or 1 11-ounce can mandarin oranges
4 – 5 cups cooked rice

Melt butter in a large skillet. Brown chicken, sprinkling each side with seasoned salt and pepper. In a small bowl, mix together brown sugar cornstarch, salt, ginger, orange marmalade, oj, and lemon juice. Pour mixture over chicken. Bring to a boil. Reduce heat to medium-low, cover, and simmer 25 to 35 minutes. Add orange slices and cook 10 more minutes. Serve with rice. Serves 4 to 6.

Hawaiian Haystacks
Rocelyn Walker

Sauce:
2 cups cooked, cut up chicken pieces
2 cans cream of chicken soup
2 cans chicken broth

Additional Ingredients:
4 cups cooked rice 2 to 3 cut up tomatoes
2 cups grated cheese chopped green onions
chopped green pepper slivered almonds
chopped green celery grated coconut
raisins (if desired)
1 can pineapple tidbits
large can Chinese noodles

Each person builds his/her own haystack. Start with rice and Chinese noodles, then chicken sauce and cheese. Add any or all of the other ingredients.

Chicken Pie
Karen Petersen

2 chicken breasts cooked and cut up
2 cups water
2 chicken bouillon cubes
2 carrots, peeled and sliced
2 to 3 potatoes, cubed (could use rice or noodles)
¼ tsp. pepper

Boil water, bouillon cubes (or 2 cups chicken broth), potatoes and carrots until carrots are tender. Add chicken and heat until hot. Thicken with flour. Put mixture in a casserole dish. Layer biscuits (see below) on top of mixture. Mixture must be boiling before adding biscuits to prevent uncooked or doughy crust. Bake at 450 degrees for 10 minutes.

Fluffy Light Baking Powder Biscuits:
1 cup flour
2 tsp. baking powder
¼ tsp. cream of tartar
¼ tsp salt
1 ½ tsp sugar
½ cup margarine
1 egg
1/3 cup milk

Combine dry ingredients and mix well. Cut margarine into flour mixture. Mix egg and milk. Add to dry ingredients and mix lightly with a fork. Turn out on lightly floured area and roll. Or drop like dumplings.

Chicken and Rice
Jan Jardine

2 cans Cream of Chicken soup
1½ cups milk
2 cups rice
4 to 5 chicken breasts, skinned
Salt
Pepper
With a wire whisk mix soup and milk. Add rice. Pour into 9 x 13” pan. Set chicken pieces on top and season with salt and pepper. If more flavor is desired sprinkle with ½ package Lipton Onion Soup Mix. Cover with foil; bake at 375 degrees for 50 minutes.

Chicken Cordon Bleu
Jennifer Hyde

4 boneless chicken breasts
4 slices ham
Sticks of swiss cheese
Flour
2 eggs, beaten
Croutons, crushed

Flatten chicken with meat mallet and place ham and stick of cheese on breast. Roll; tucking in sides to avoid oozing. Secure with toothpicks. Dust with flour and dip into beaten eggs. Coat with crushed croutons. Bake at 325 degrees for
40 – 45 minutes, or until chicken is done. Remove toothpicks before serving. Cover with sauce.

Sauce:
Combine 1 can cream of chicken soup and ½ cup sour cream. Simmer until heated through.