Sour Cream Burritos

3 or 4 chopped green onions
1 1/2 cup sour cream
1 1/2 cup cottage cheese
4 oz. can diced green chilies
grated jack and cheddar cheese
flour tortillas

Mix first four ingredients. Fill tortillas. Roll. Cover with cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Braided Sandwich

3 1/4 cups flour
1 Tbsp. sugar
1 tsp. salt
1 package fast rising yeast
1 cup hot water (125 degrees)
1 Tbsp. margarine

Set aside 1 cup flour. In a large bowl, mix remaining flour, sugar, yeast, and salt. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Knead 4 minutes.

On greased baking sheet, roll dough to 14X10 inches. Spread mayo down center third. Top with meat and cheese. Cut 1 inch wide strips along sides of filling to dough's edge. Braid. Cover dough. Place pan over large shallow pan half filled with boiling water for 15 minutes. Brush with egg white. Bake at 400 degrees for 25 minutes. Cool slightly. Serve warm.

Pizza Dough

5 cups hot water
2 Tbsp. of yeast
2 tsp. salt
2 Tbsp. sugar
10-14 cups of flour
2 Tbsp. oil

Place hot water in large bowl. Add oil, salt, sugar and yeast. Set until yeast dissolves. Add flour until right consistency. Let rise.

Chicken and Stuffing Casserole

1 cup sour cream
2 cans cream of chicken soup
4 cups chopped chicken (cooked)
Mix together. Put in 9X13 pan.

2 boxes of Stove Top.
Make as directed.
Spread on top. Bake at 350 degrees for 30 minutes.

Avanti Bread

3 cups warm water
3 Tbsp. oil or melted crisco
3 Tbsp. yeast
3 eggs
1 cup sugar
1 Tbsp. salt
10 cups flour

Mix together water, oil, sugar, and yeast. Add 1/2 the flour and salt mixture. Add the remaining flour a little at a time until dough is a good consistency. Knead for 10 min. Let rise for 45 minutes and punch down. Let rise another 45 minutes. Let rest for 10 minutes. Divide into 3 loaves and place into well greased pans. Let rise for 20 minutes. Bake at 350 degrees for 45 minutes.

Grandma's Banana Bread

2 eggs

1/2 cup margarine

1/2 cup brown sugar

1/2 cup sugar

3 ripe bananas

1 tsp. baking soda

1/2 tsp. salt

2 cups flour

2 Tbsp. sour cream

Cream shortening and sugar. Add eggs and mix thoroughly. Add mashed banans. Add flour, soda, salt. Stir in sour cream and nuts (if desired). Bake at 350 degrees for 45 minutes to an hour.

Always Ready Bran Muffins

3 cups wheat bran cereal

1 cup boiling water

1 cup sugar

1/2 cup margarine

2 eggs

2 1/2 cups white flour

2 1/2 tsp. baking soda

1 tsp. salt

1 pint buttermilk

Put 1 cup of the bran in a small bowl, and add boiling water. Stir once and let stand to soften. Cream the softened bran, the remaining bran, the eggs (slightly beaten), flour mixture and buttermilk with margarine and sugar. Stir until thoroughly mixed. Pour into plastic container and cover tightly. Store in the refrigerator for a minimum of 12 hours and maximum of 6 weeks. Fill tins 2/3 full. Let the muffins sit to come to room temp. Bake at 400 degrees for 18 min. Makes about 2 dozen.

Strawberry Pretzel Salad

Crust:

2 2/3 cups pretzel sticks, finely chopped

3 Tbsp. sugar

3/4 cup margarine

Cream sugar and butter together. Add pretzels. Press into a 9X13 dish.

Bake at 350 degrees for 10 minutes. Let cool.

Middle Layer:

1 9 oz. cool whip

1 cup sugar

1 8 oz. cream cheese, softened

Mix together and spread on cooled crust.

Top Layer:

1 6 oz. package strawberry jello

2 cups boiling water

1 pint frozen strawberries, thawed

Dissolve jello in water. Chill until partially set. Add strawberries. Pour on top and chill until firm.

Pistachio Salad

1 large package Jello instant pisatchio pudding

1 can (1 lb. 4 oz.) crushed pineapple and syrup

1-2 cups small marshmallows

9 oz. cool whip

1/2 cup chopped nuts (optional)

Mix pudding and pineapple with a whip or a fork. Mix well. Add marshmallows, nuts, and cool whip. Place in a serving dish and chill.

Cream Corn

2 (20 oz.) bags frozen corn

16 oz. heavy whipping cream

1 tsp. salt

1/4 to 1/2 cup sugar

2 Tbsp. melted butter

2 Tbsp. flour

Combine all ingredients except for butter and flour. Simmer 5 minutes. Blend butter and flour, add to corn to thicken mixture. Mix well and remove from heat.

Pizza Rolls

Mix dough.

While it raises...
cook hamburger and italian sausage
Ragu garden style
cheese

Roll out dough to about 6 inch circle. Spoon sauce, cheese, and meat into center.
Close up dough and set on seam. Raise 20 or 30 minutes.
Bake at 375 degrees about 20 min.

Tomato Soup Chicken

1 can Campbell's Onion soup

1 can tomato soup

2 Tbsp. cornstarch

2 cloves garlic, minced

1/4 cup vinegar

3 Tbsp. brown sugar

1 Tbsp. worcestershire sauce

Combine in a bowl. Stir until blended well.

Remove skin from chicken pieces. Pour sauce over meat.

Cover and bake 1 1/2 hours at 325 degrees.

Slush Punch

1 pkg. knox gelatin
2 1/2 cup boiling water
1/2 cup lemon juice
1/4 cup cold water
1 1/2 cups pineapple juice
1 cup sugar

Pour gelatin into 1/4 cup cold water. Let stand for a few minutes. Pour in boiling water, and stir well. Add remaining ingredients. Stir well to dissolve sugar.
Freeze-Makes 1/2 gallon.
To serve, remove from freezer at least 1 hour before, break up and add even amount of Sprite. Makes 20-6 oz. servings.

Fruit Dip

1 8 oz. softened cream cheese
1 jar marshmallow cream
Blend together at room temperature. Serve with fresh fruit.

Bacon Bisquits

1 can flaky bisquits

2 Tbsp. real bacon bits (we make our own with the precooked bacon)

1 medium tomato, chopped fine
3 Tbsp. mayo
2 Tbsp. parmesan cheese

Separate each biscuit into 3 or 4 pieces, and place in muffin tins. Mix together the rest of the ingredients, and spread on top crusts. Sprinkle with additional parmesan cheese. Bake at 400 degrees for about 8 min.

Artichoke Dip

1/2 cup grated parmesan cheese
1 cup mayo
1- 8 oz. cream cheese
1-4 oz. can green chilies
1 small can artichoke hearts, chopped
1 cup grated cheddar
1/4 cup green onions

Mix all ingredients together, adding artichokes last. Bake in small baking dish or double recipe for a 9X13 pan.
Bake at 350 for 20-25 minutes.

Potato Cheese Soup

1/2 white onion, chopped
1/2 lb. bacon, cooked and cut into small pieces
4 cups potatoes, peeled and chopped
2 cups water
1 can of corn
2 tsp. salt
1/2 tsp. pepper
2 cups evaporated milk
2 Tbsp. flour
1/2 lb. cheddar cheese

Cook bacon; drain off grease except for 2 tablespoons, Saute onion. Add potatoes, water, and seasoning. Cover and simmer until vegetables are tender, about 15 minutes (or a bit longer). Gradually add a small amount of milk to flour, stirring until smooth. Add flour mixture to hot vegetables. Add remaining milk. Heat. Add cheese; stir until melted. Serves 6 to 8.

Hot Fudge

1/2 cup butter
12 oz. evaporated milk
2 cups sugar
4 Tbs. cocoa
2 Tbs. flour
Pinch of salt

Heat butter and milk together until it butter melts. Mix the rest of the ingredients together and add slowly to prevent lumps. Heat until mixture bubbles. Stir constantly to prevent burning.

O'Henry Bars

1 cup sugar
1 cup peanut butter
6 oz. butterscotch chips
6 oz. chocolate chips
1 cup white karo syrup
1 cup chopped blanched peanuts
3 cups rice krispies

Bring sugar and syrup to a boil. Stir in peanut butter, peanuts, and rice krispies. Press into a buttered 9X13 pan. Melt chips and spread on peanut mixture. Let chocolate set and cut into squares.

Crockpot Enchiladas

1 fryer, cooked and boned (Or 4 or 5 chicken boneless breasts)
6-8 tortillas, torn into pieces
1 medium onion, chopped fine
1 can cream of chicken soup
1 small can diced green chilies
1 can diced tomatoes
1 cup sour cream
2 cups grated cheese

Cook and cut chicken into bite size pieces. Mix with soup, chilies, tomatoes, and sour cream. Place a layer of tortillas in crockpot. Add layer of chicken mixture sprinkle with cheese and onions. Repeat layers. Cook on low for 6 hours.