Dorrie's Yummy Crock Pot Soup

1 can of rotel
1 can of corn
1 can of black beans (drained and rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet ranch dip
1TB cumin
1 tsp onion powder
1 tsp chili powder

Put everything in crock pot and cook for 6- 8 hours.  Shred chicken and enjoy.

This soup was a little thick so I would add a can of water or chicken broth.

From Dorrie Mortensen

Quick Chicken Chili

1 medium red bell pepper, diced

3 cups diced chicken

1 TBS vegtable oil

1/2 cup water

1 - 16oz. can kidney beans, white or cannellini beans

1 medium green bell pepper, diced

1 - 10 oz. can condensed tomato soup

1/2 cup onions, diced

2 tsp. garlic powder

1 TBS chili powder

salt and pepper to taste

Saute veggies and cook chicken. Stir in remaining ingredients bring to boil and simmer for 10 minutes.

Egg rolls

1 lb ground beef, pork, or chicken

1/2 tsp ground ginger

1 tsp minced garlic

3 TBS hoisin sauce

2 cups finely chopped cabbage

1/2 cup shredded carrot

3 green onions, finely chopped

2 TBS oyster sauce

1 pkg. large square wrappers

Vegetable oil for frying

Stir fry meat and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, carrot and green onions. cook 2 minutes. stir in oyster sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Deep fry at 350 degrees, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm with mustard and catsup, or serve with sweet and sour sauce.

Sweet and sour sauce

1 cup sugar

2 TBS cornstarch

6 TBS ketchup

2 chicken bouillon cubes (crushed)

3/4 cup vinegar

6 TBS hot water

4 1/2 tsps soy sauce

Mix altogether in saucepan and bring to boil, cook on a medium low heat until it thickens. Makes a good dipping sauce and also great with sweet and sour chicken.

Sausage Casserole

1 cup uncooked rice

1 medium onion

1 cup celery, chopped

1 carrot grated or finely chopped

1 lb. pork sausage

1 medium green pepper, chopped

1 can cream of chicken soup

1/2 cup grated cheese

1 chicken bouillon cube

Brown sausage, drain excess fat. Add onion, green pepper and celery. Cook until tender, add carrots, bouillon, soup and 2 1/2 cans of water and rice. Cover and simmer until liquid is absorbed. Stir occasionally to prevent sticking. When done, sprinkle cheese on top and cover until melted.

From Grandma Lane

Chicken Spaghetti

2 cups cooked chicken

2 cans cream of mushroom soup or cream of chicken

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained

3 cups dry spaghetti broken into 2 in pieces

2 cups reserved chicken broth if you boiled your cooked chicken if not just use canned chicken broth

1 tsp Lawry's seasoned salt

1/8 to 1/4 tsp cayenne pepper (if you like spice)

salt and pepper to taste

1 additional cup of cheddar cheese

Cook 1 cup up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not over cook.  When spaghetti is cooked, combine with remaining ingredients except  additional 1 cup cheese.  

Place mixture in casserole pan and top with remaining cheese.   Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately:  350 degrees  for 45 minutes.    If the cheese on top gets too cooked cover with tin foil.  

From Pioneer woman

Egg Rolls

1 lb ground beef, pork, chicken, or 1 pkg 14 oz of tofu.

1/2 tsp ginger

1 tsp garlic powder

1 pkg coleslaw mix

3 green onions finely chopped

2 TBS oyster sauce

3 TBS hoisen sauce (AT ridleys)  Optional

1 pkg large egg roll wrappers

Brown meat and add ginger and garlic powder.  Add coleslaw mix and green onions and cook for 2 minutes.  Stir in oyster sauce and Hoisen sauce.   Let mixture cool.  Use 2 Table spoons of filling  for each egg roll.  Fold in sides and roll up.  Deep fry at 350 degrees until golden brown 2-3 minutes.  Drain on paper towels.  Serve warm with sweet and sour sauce or ketchup and mustard.

From Diane

Kendall's Favorite Meatballs

1 pkg. 6 oz Stove top stuffing mix for Chicken

1/2 cup hot water

1 egg

1/4 cup ranch dressing

1 lb. ground beef

1 cup shredded cheddar cheese

1/3 cup ketchup

Preheat oven to 375.  Combine stuffing mix, water, egg and dressing until moistened.  Add meat and cheese; mix well. Shape into eight 2 in meatballs.

Place on greased baking sheet and spread with ketchup.  

Bake 30 minutes or until cooked through.  

Note: These are more like meatloaf than meat balls.  

From- Kraft foods

Cheeseburger Soup

1/2 lb ground beef

3/4 cup chopped onion                  Brown beef and saute veggies in 1 Tbs butter

3/4 cup shredded carrot

3/4 cup diced celery                       

1 tsp dried basil

1 tsp dried parsley

4 cups diced potatoes

3 cups chicken broth

Simmer 10-12 minutes.  

Melt in saucepan:

3 TBS butter 

1/4 cup flour

Cook and stir for 2 minutes.  Add to soup and bring to boil.  Reduce heat to low and add:

8 oz velveeta cheese

1 1/2 cup milk

3/4 tsp salt

1/4 to 1/2 tsp pepper

Cook and stir until cheese melts.  Remove from heat and stir in  1/4 cup sour cream.  

Large chicken salad

This chicken salad feeds about 10-12  people.

5 cups cooked diced chicken

3 cups diced celery

3 cups halved seedless red grapes

2 cups pineapple tidbits ( drained)

2 cups of cashews or almonds  (put in right before serving)

2 cups mayo or miracle whip

2 cups sour cream

1 1/2 tsp salt

1/2 - 1 Tb minced dried onion

Mix first 4 ingredients in large mixing bowl.  Mix last 4 ingredients together and stir them into chicken mixture.  Just before serving add the nuts.  Serve on crescent rolls.

Chicken Baked Pork Chops

4 lean pork chops

salt and pepper

1 TB fat

1 can cream of chicken soup

1 cup milk

Brown pork chops on both sides in skillet.  Drain excess fat except 1 TB.  Sprinkle with salt and pepper.  

Combine soup and milk.  Pour over browned chops in skillet.   Bake covered about 45 minutes at 350.  

From Grandma Lane

Chicken stuffed crescent rolls

1 pkg.  crescent rolls (8 ct)

2 cups cubed chicken

4 oz. cream cheese

2 TBs milk  

1/4 tsp salt

1/8 tsp pepper

2Tb butter, melted

Italian bread crumbs for topping

Mix together all ingredients except bread crumbs and rolls.  Unroll crescent rolls dividing them into 4 pieces.  Press together seams between crescent rolls.  Place 1/2 cup of filling in center of dough.  Pull up corners around filling and seal along seams and twisting gathered dough at top.  Sprinkle with bread crumbs.  Bake in oven for 20-25 minutes at 350 F.  

Makes 4

By Emily Freeman