">

Ranch Chicken Nuggets
1 lb. chicken
2/3 C powdered milk
1 pkg Hidden Valley Ranch mix
1 tsp mustard seed
dash of each:salt,garlic,pepper
1/4 C butter
Mix dry ingredients in one bowl.Melt butter in seperate bowl.Dip chicken in butter,then dip into ranch mix.Cook on greased cokkie sheet @ 450 degrees until juices are clear. Turn them often.

BBQ Weiners
10 oz. Coke
1 C ketchup
2 TBS brown sugar
1 pkg. cocktail weiners
Mix coke,ketchup,and brown sugar in a saucepan.Bring to a boil.Simmer,covered,until sauce is thickened.Add weiners.Cook 15-20 minutes.

Pizza Mac
1 box Velveeta Shells Dinner
14 oz. can diced tomatoes
1 lb. italian sausage,cooked
1/2 cup pizza sauce
1/2 C any variety shredded cheese
Prepare dinner as directed on package.Add sausage,tomatoes,and sauce.Mix and place in greased baking dish.Sprinkle cheese on top.Bake at 350 until cheese is melted.

BBQ Burgers
1 1/2 lb ground beef
1 ts salt
1/2 c chili sauce
1 tb lemon juice
1/2 c onion; chopped, 1 medium
1/3 c catsup
2 tb brown sugar
mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties

STUFFED MANICOTTI RECIPE
1/2 lb. bulk pork sausage
1/2 lb. lean hamburger
2 (15 oz.) cans Hunt's tomato sauce, Italian
1 (6 oz.) Hunt's tomato paste
1/4 c. water
1/2 tbsp. packed light brown sugar
1 (15 oz.) carton Ricotta cheese
3 c. shredded Mozzarella cheese
1 egg
1 tsp. parsley flakes
12 manicotti noodles, cooked, rinsed & drained
Grated Parmesan cheese
In large saucepan, brown sausage and hamburger; drain. Remove half meat mixture; set aside. Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15 minutes. In medium bowl, combine remaining sausage, Ricotta, 2 cups Mozzarella, egg and parsley. In 13x9x2 inch baking dish, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with Ricotta mixture and place on top of the sauce. Pour remaining sauce over filled noodles, top with remaining Mozzarella and sprinkle with Parmesan. Bake uncovered at 350 degrees for 20 minutes. Makes 6-8 servings.


Chicken Casserole
4 chicken breasts, cooked and cut into pieces
1 large box stuffing mix, mixed according to directions on box
2 small boxes frozen broccoli, cooked and drained
1 pint sour cream
3 cans cream of mushroom soup
1-1/2 cups shredded Cheddar cheese
Place mixed stuffing into bottom of 13x9-inch lightly greased baking dish; place chicken pieces on top. Place broccoli on top of chicken. Heat soup and sour cream together and place on top of broccoli. Add cheese on top. Bake at 375F for 35 minutes.


Pizza Casserole
2 lbs. ground beef
1/4 c. chopped onion
1 10oz. pkg. egg noodles
2 15 1/2oz. jars pizza sauce
1 10 3/4oz. can condensed cheddar cheese soup
2 c. shredded mozzarella cheese, (8 oz.)
(try alpine Swiss for a zesty flavor)
Preheat oven to 350. Grease a 13x9x2" casserole pan. In skillet brown meat with onion. Drain. Prepare egg noodles according to package directions, of course, cooking to al dente since they will be cooked more with the rest of the ingredients. Add pizza sauce, soup, and cooked noodles to meat and onions. Mix well and pour into pan. Bake for 30 min. Sprinkle with cheese and bake an additional 15 min. Makes 8-12 servings


Tuna Noodle Casserole
1-1/2 cups wide egg noodles, cooked, drained and kept warm
1 Tbs butter or margarine
1 Tbs all-purpose flour
1/8 tsp dried dill
1 cup Nestlé® Carnation® Evaporated Milk
1/2 cup water
1/2 tsp Maggi® Instant Chicken Bouillon
2 (6-oz.) cans tuna, drained
1/2 cup peas
1 Tbs chopped pimiento
1/3 cup crushed potato chips
Preheat oven to 400°F. Grease 1-quart casserole. Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and boullion. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Spoon into prepared casserole. Sprinkle with chips. Bake for 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper.


Lime Baked Chicken Wings
16 chicken wings
1/2 c. catsup
1/2 c. lime juice (fresh is best)
2 tbsp. Worcestershire
Tuck wing tip under before placing wings in baking dish or pan. Pour 3 sauce ingredients into bowl; mix well, then pour over chicken wings. Bake uncovered for 1 hour at 350 degrees, basting every 15 minutes.


Chicken and Dumpling Casserole
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 pkg. frozen green peas
4 cups cubed cooked chicken
Dumplings
2 cups buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk
In large pan, sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 13 x 9 x 2 inch baking dish. Dumplings: Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake uncovered at 350 degrees F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.


MEXICAN FIESTA RECIPE
1 lb. hamburger meat
1 pkg. taco mix
1 (16 oz.) can whole tomatoes
1 can Nacho cheese soup
1/2 c. milk
1 lg. pkg. yellow rice
Brown hamburger meat and drain. Add taco mix and tomatoes. Heat soup and 1/2 cup milk. Cook yellow rice by directions on package. Layer rice, meat and cheese. Bake at 350 degrees for 20 minutes. Can be served with Nacho chips, lettuce, tomatoes and sour cream, if desired


MEXICAN CHICKEN CASSEROLE
4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. Doritos
Grated cheddar cheese
Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.


COUNTRY CHICKEN AND BISCUITS
6 cups cut up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 1 pound bag frozen mixed vegetables
2 cans, 14 1/2 ounces each chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick®
1 cup milk
Heat oven to 400F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5 quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Stir Bisquick and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown. 12 servings.


CHICKEN SANDWICH SQUARES
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. mayonnaise or salad dressing
1 1/4 c. cut up cooked chicken
1 c. shredded Cheddar cheese (about 4 oz.)
1/4 c. thinly sliced celery
1/4 c. sliced green onions
1 tbsp. chopped pimento
1/2 tsp. garlic salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. cold water
2 tbsp. margarine or butter, melted
1/2 c. finely crushed corn chips
Heat oven to 400 degrees. Mix cream cheese, mayonnaise, chicken, cheese, celery, onions, pimento, garlic salt, and pepper. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 18 x 12 inches; cut into 6 squares. Spoon about 1/3 cup chicken mixture onto center of each square. Bring 4 corners of dough to center of chicken mixture; twist slightly. Press edges to seal. Brush tops with margarine; dip into corn chips. Bake on ungreased cookie sheet until golden brown, about 20 minutes. 6 servings. High altitude directions (3500 to 6500 feet): Heat oven to 425 degrees. Use 1/2 cup boiling water to make dough.

CHICKEN CASSEROLE
1 7 oz. pkg. macaroni (don't cook)
1 chicken, cooked, boned cut into pieces
2 cans cream of chicken soup
2 cups milk
1/2 pound Velveeta cheese, cubed
1 can mushroom pieces, drained
1 small onion, chopped fine
2 hard cooked eggs, chopped fine(eggs optional)
Crushed potato chips
Mix all ingredients except chips. Pour into a greased 9 x 13 inch pan. Cover & refrigerate overnight. Before baking, top with crushed potato chips. Bake covered for 1 hour at 350 degrees.

BACON CHEESEBURGER BALLS
1 egg
1 envelope onion soup mix
1 lb. ground beef
2 T. flour
2 T. milk
1 C. finely shredded Cheddar cheese
4 bacons strips, cooked and crumbled
COATING:
2 eggs
1 C. crushed crackers
5 T. vegetable oil
In a bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In a bowl combine the flour and milk until smooth. Add cheese and bacon and mix well. Shape cheese mixture into 36 balls. Shape a beef portion around each cheese ball. In a shallow bowl, beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or till meat is no longer pink and coating is golden brown.