Breakfast Casserole
Denise Hose

12 slices bread
1/2 lb. grated Cheddar cheese
1 lb. sausage, cooked, drained and crumbled
4 large eggs, beaten
1/2 teaspoon salt
1 teaspoon prepared mustard
2-1/2 cups milk

Arrange 6 slices of bread in a single layer in the bottom of a buttered 11-1/2 x 7-1/2 x 1-3/4 inch baking dish.  Sprinkle cooked sausage over the bread layer.  Top with cheese and the next six slices of bread. Beat eggs, salt, mustard and milk in a medium bowl; pour over bread.  Let stand at room temperature for 1 hour.  Bake at 375 degrees for 30 minutes or until golden brown.  Let stand 10 minutes before servings.

Chicken Pizza
Misty Mills

1/4 cup ranch dressing
1/4 cup mayonnaise
1/4 cup BBQ sauce
1 can crescent rolls
1 lb. boneless chicken breast
Shredded cheese

Spread crescent rolls on baking pan to form pizza crust; bake according to directions; let cool.  In bowl, mix dressing and mayonnaise.  Cook chicken; cut into small pieces.  Mix BBQ sauce and chicken in bowl.  Spread dressing/mayonnaise mixture on crescent rolls as your pizza sauce.  Add shredded cheese
and drizzle BBQ sauce over pizza.  Let it chill in refrigerator.  Enjoy!

Curried Chicken Salad
Shirley Palmer

Cooked Chicken Breast (Boneless Approx. 3), Celery (Approx. 2 Stalks), and Red Apples (Approx. 3 Medium)

Cut cooled chicken breast into chunk size pieces. Chop celery and cut apples into chunk size pieces.

Dressing:
Mayonnaise (Approx. 1/2 cup), Small amount Milk (Approx. 6 tablespoons), and Curry Powder (Approx. 1/4 teaspoon or to individual taste)

Mix dressing and add it to the chicken, celery and red apples. Refrigerate.

Note: As the salad sits after mixing together it will turn yellow in color--this is due to the Curry.

Easy Italian Bake
Sue Stouffer

2 lbs. ground beef
1/2 medium onion, chopped
1 jar Classico olive and mushroom spaghetti sauce
1 (8-oz.) Rotini, cooked
1 to 1-1/2 cups Mozzarella cheese, shredded

Brown beef and onion in skillet, drain grease, add spaghetti sauce.  Combine cooked Rotini and sauce and pour into large baking casserole.  Top with cheese.  Bake at 350 degrees for 20 minutes.

French Dip
Denise Hose

1 boneless chuck roast (3 lbs. trimmed)
2 cups water
1/2 cup soy sauce
1 teaspoon each rosemary, thyme, garlic powder
1 bay leaf
3-4 whole peppercorns
8 French rolls, split

Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high 5 to 6 hours or until beef is very tender. Remove meat from broth, shred with forks and keep warm. Strain broth, skim off fat. Pour broth into small cups for dipping! Serve beef on rolls.

One Dish Chicken Bake
Doris Hilton

3 cups Stovetop Stuffing Chicken Flavor
4 boneless/skinless chicken breast halves
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup sour cream (I use skim milk)

Prepare 6 servings of stuffing mix as directed on package and set aside.  Place chicken in 12 x 8 inch or 9 x 13 inch baking dish.  Mix soup and skim milk; pour over chicken, top with stuffing.  Bake at 375 degrees for about 35 minutes or until chicken is cooked through.  4 servings

Texas Chili
Linda Parrish

1 tablespoon salad oil
1 large onion, chopped
3 cups diced cooked beef
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon beef instant bouillon
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon red pepper
1/4 cup flour
2 medium tomatoes
1 (15-1/2 oz.) can kidney beans, drained
1 (11 oz.) can corn, drained
1 (4 oz.) jar mild green chilies
2 teaspoons chopped parsley

In large Dutch oven, over medium heat in hot oil, cook onion till tender.  Stir in beef, chili powder, salt, bouillon, cumin and red pepper until beef is well coated - about 1 minutes.  In shaker, shake 1-1/2 cups water and flour.  Add to beef mixture along with tomatoes, kidney beans, corn, green chilies with their liquid and parsley.  Cook over high heat till mixture boils and thickens slightly.  Boil 1 minute.  Simmer for 1/2 hour.

Vegetable Pizza
Mary Lou Edmands

Two packages crescent rolls pressed together on a cookie sheet. Bake in 350 degrees oven for 10 to 15 minutes. Cool.

Beat together:
8 oz. soft cream cheese
1/3 cup mayonnaise
1 package (dry mix) ranch style dressing mix

Spread on dough.

Topping:
Broccoli, carrots, peppers, black olives, mushrooms, and tomatoes

YUM-A-SETTA
Leslie Keefer

1 (16 oz.) egg noodles
2 lbs. hamburger
Salt and pepper to taste
1/2 cup chopped onions
1 tablespoon brown sugar
1 can tomato soup, undiluted
1 (8 oz.) processed cheese, sliced or shredded
1 can cream of chicken soup, undiluted

Cook noodles according to package directions.  While noodles are cooking, brown hamburger, salt, pepper, onions and brown sugar.  Add tomato soup and mix well.  Spread mixture in a 9 x 13 inch dish, cover with cheese.  Drain noodles and stir in cream of chicken soup.  Spread on top of cheese.  Bake at 350 degrees for 30 minutes.

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