1 can refried beans
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
Meat Loaf
1 lb. ground beef or turkey
1 egg beaten
1 pkg onion soup mix
8 saltine crackers crushed
1/2 C. tomato sauce
Mix together all ingredients and mix well with hands. Shape into a loaf and place in foil lined baking dish or bread pan. Bake at 350 for 1 1/2 hours. Remove from pan and let sit 15 minutes before slicing.
1 egg beaten
1 pkg onion soup mix
8 saltine crackers crushed
1/2 C. tomato sauce
Mix together all ingredients and mix well with hands. Shape into a loaf and place in foil lined baking dish or bread pan. Bake at 350 for 1 1/2 hours. Remove from pan and let sit 15 minutes before slicing.
Chicken Club Sandwich
Mayonnaise or salad dressing
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
Potato Broccoli and Cheese soup
3 cans Chicken Broth (14.5 oz each)
1 bag (24 oz) Shredded Hash browns
3/4 C. Celery finely chopped
1/2 C. Onion finely chopped
Shredded Carrots (3-4 large is usually good)
Broccoli (about 2-3 cups cut into small pieces)
3 T. Parsley Flakes
6 T. Flour
4 C Half and Half
3/4 lb. Velveeta Cheese cut in small chunks
3/4 lb. shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Combine broth, vegetables and seasonings in large pot. Cover and simmer 10 minutes, until tender. Add hash browns and simmer 5 minutes until tender. Combine half and half with flour and add slowly for thickening. Heat and add cheese until melted. Serve!
1 bag (24 oz) Shredded Hash browns
3/4 C. Celery finely chopped
1/2 C. Onion finely chopped
Shredded Carrots (3-4 large is usually good)
Broccoli (about 2-3 cups cut into small pieces)
3 T. Parsley Flakes
6 T. Flour
4 C Half and Half
3/4 lb. Velveeta Cheese cut in small chunks
3/4 lb. shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Combine broth, vegetables and seasonings in large pot. Cover and simmer 10 minutes, until tender. Add hash browns and simmer 5 minutes until tender. Combine half and half with flour and add slowly for thickening. Heat and add cheese until melted. Serve!
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