Grandma's Orange Supreme Salad

Ingredients:
1 3 oz. orange jello
1 3 oz. instant vanilla pudding
1 3 oz. cook vanilla pudding
2 cups hot water
1 can mandarin oranges (I used 2)
small carton cool whip

Combine first 4 ingredients. Cook over medium heat until thick and bubbley, stirring constantly. Cool. Fold in oranges and cool whip. Chill.

Crock pot chicken tacos

Put in enought chicken breasts to fit your liking. Cover with a large jar of salsa.

Cook on low all day....shred chicken in the crock pot an hour before serving.

Put cheese, sour cream on whole wheat tortilla, then add some chicken mixture on top. Fold into taco.

This recipe is from my cousin, Sommer Waite.

Monterey Chicken Tortilla Casserole

Prep 10 minutes; Cook 40 minutes; Serves approx. 4

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR cooked turkey
1 can (15 oz) cream-style whole kernal corn
3/4 cup Pace picante sauce
1/2 cup sliced pitted ripe olives
1/2 cup shredded cheddar cheese
Chopped green pepper OR red pepper
Tortilla Chips

Layer crumbled chips, chicken, corn, and picante sauce in 1 quart casserole dish.
Top with olives and cheese.

Bake at 350 degrees for 40 minutes or until hot. Top with peppers. Serve with chips.

Dog Food Chip Dip

2lbs Ground beef
1 onion, chopped
1 can (10 3/4 oz) cream of mushroom soup
1lb Velveeta cheese, cubed
4 oz chopped jalepenos (to taste)

Brown onion & ground beef in large, deep skillet over medium high heat. Drain, then decrease heat to medium.

Add soup, cheese, and jalepenos. Cook until well blended - about 10 minutes.

Transfer to bowl, chill overnight.

Reheat in slow cooker, adding 2 to 3 tsp water to thin out as necessary.

Potato Soup

1 (15 oz) can evaporated milk
5 cups water
4 chicken bouillon cubes
6-8 potatoes
1 med onion
1 stalk celery
3 med carrots
sprinkle of parsley
1/2 stick of butter
salt & pepper to taste

Mix all ingredients together in any size slow cooker. Cook on low for 8-10 hours or on high for 4 hours.

Peach Goody

4 cups sliced peaches (fresh, frozen or canned - drained)
1/3 cup Bisquick
2/3 cup oatmeal
1/4 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar

Spray a 6 quart slow cooker with nonstick coating. Mix the dry ingredients, stir in the peaches & pour into the cooker. Cook on low 4-6 hours.

Dagwood Salad

Toss together:
1 head or bag of lettuce
4-6 oz shredded mozarella cheese
3 tomatoes, chopped
1/4 lb. turkey lunchmeat, cut in thin strips
1/4 lb. pepperoni, cut in thin strips
4 rolls, pulled apart into walnut-size pieces

Dressing: shake well and pour over salad
3/4 c. olive oil
1/4 c. tarragon vinegar
1/2 tsp. dried oregano
1/2 tsp salt
1/8 tsp pepper
1/4 tsp garlic

serves 8

Tator Tot Casserole by Amanda Mahoney

Ingredients:1 pkg Tator tots (you will have left-overs)
1 lb ground beef (or turkey)
1 can (10 3/4 oz.) Cream of Mushroom soup
1 Small onion finely chopped
1 cup shredded cheddar cheese (sharp)
1 can green beans (optional)
Directions
(Preheat oven 350F)1) Sautee onion & brown ground beef; drain.2) Mix ground beef & onions with soup (and optional green beans), then place in casserole dish (I use a 9X9 inch brownie pan).3) Sprinkle cheese over mixture.4) Place tator tots in single layer over mixture.5) Bake for approx. 60 minutes at 350F

Mega Meatball Pizza

1 pizza dough, store bought or homemade
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons – 2 turns of the pan
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
Coarse salt
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
Black pepper
1 (6-ounce) can tomato paste
1/2 cup grated Parmigiano-Reggiano (parmesan cheese)
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated

Directions
Preheat oven to 425 degrees F.
On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes

Chili by Amber Hjelmstad

3 lbs of hamb.
2 cans of kindey beans
2 cans of chili beans
1 can of chili beans pureed
1 lg can of tom juice
1 tsp. chili powder
Cook hamburger. Add all beans and juice and chili powder (add more if you like it spicy, this receipe is mild)Put in Crockpot or on stove until hot. The longer it simmers the better it is, I usually like to simmer for 4 hours or more.

Hamburger Soup Supreme

1 lb. ground beef
1 tsp. salt
1/2 tsp pepper
1 medium onion (chopped)
1 cup chopped carrots
2 tsp celery flakes or
1 cup diced celery
1 can tomato soup
2 beef bouillon cubes
5-6 cups water

In a 4 quart pot, brown ground beef with salt, pepper & onion. Drain grease. Add remaining ingredients and simmer until carrots are tender (about 15 minutes).

I made this in a crock pot, which worked well, but you may need about 3-4 hours on high for the carrots to be done.

Mini Meatball Soup courtesy of Rachael Ray

Made for January 2009 Recipe Club

1 pound ground beef
1 egg
1/2 cup Italian bread crumbs
1/3 cup Parmesan cheese
1 tsp garlic powder
1/2 medium onion chopped/minced
freshly ground pepper & salt, to taste
1 carrot chopped
1 stalk celery chopped
2 cloves garlic, minced
2 tbsp olive oil
2 pinches nutmeg
3 cans chicken broth
1/2 cup ditalini noodles (I used mini bowties)
parsley

Preheat oven to 375 degrees or a nonstick skillet to medium/medium high heat.

Combine meat, egg, bread crumbs, cheese, garlic powder, onion, salt & pepper. Form 1/2 inch mini meatballs and place on nonstick cookie sheet or drop into preheated nonstick skillet and cover pan with loose foil. Bake or cook on the stove top for 12 minutes to brown balls. If you are using stove top method, give the pan a shake every now and then to rotate the balls and brown them evenly.

While meatballs are cooking, saute chopped carrots, celery, onion & garlic in olive oil over medium heat in a soup pot. Sprinkle veggies with nutmeg, salt & pepper. Cook 5 minutes. Add broth and turn heat up to high. When broth boils, drop in ditalini. Reduce heat to simmer. Cook 8-10 minutes until pasta is al dente. Drop in meatballs and parsley and serve with crusty bread and a salad.

Easy Chicken Enchiladas

1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Season chicken breasts to taste and grill or you can just boil them until no longer pink. Cut cream cheese brick into cubes. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa. Warm tortillas in microwave until softened. Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan. After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.