TACO SALAD

Taco Salad

1 lb ground beef (browned and drained)

2-3 cups cheese (mild cheddar)

1 bag taco flavored Doritos (if you cant find those, Nacho flavor works)

Sliced black olives

1-2 tomatoes (diced)

Lettuce (shredded)

1 large bottle of Ranch Salad Dressing

Salsa (if desired)

• Brown the beef, cool slightly. Add remaining ingredients together, and mix well. Add in the ground beef, mix well. Serve warm or cold.

Chicken Chalupas

CHICKEN CHALUPAS

15-20 medium flour tortillas

1 Chicken or 4 chicken breasts (cooked and cubed)

2 cans of Cream of Chicken soup

3 8 oz cans of Ortega green chilies (diced)

1 pt. Sour Cream

1 lb Jack Cheese (grated)

1 lb Medium Cheddar Cheese (grated)

1-2 cans sliced black olives

1 medium Onion (diced)

• Combine soup, chilies, onion, sour cream and olives with 1/2 of the cheese. Reserve half of this mixture for the top. Add the chicken to the remaining sauce. Place 2/3 heaping tbsp of chicken mixture on each tortilla and roll them up, place in greased pan in rows. After they are placed in pan, top with remaining mixture and cheese.

• Preheat oven to 350 degrees. Bake @ 350 degrees for 40 minutes (or until golden brown). Serve with salsa and chips.

These can be frozen before being baked or after. They re-heat very well! Enjoy!

BROCCOLI CASSEROLE

Broccoli Casserole

• 2 heads of broccoli
• 1/3 cup milk
• 6 boiled eggs
• 1 lg. can mushroom soup
• 2 tbsp mayonnaise
• 1/2 cup grated cheese (cheddar)

Arrange cooked broccoli in buttered pan. Cover with sliced boiled eggs. Mix milk, soup and mayo together and pour over broccoli. Cover with cheese, bake at 350 degrees for 45 minutes until golden brown on top.

***NOTE***

This recipe sounds strange, but I can tell you that it is DELICIOUS. I have taken this dish to several potluck meals for scouts and church, even family reunions and people just rave over it. It is a good time to make it around Easter time when you have lots of boiled eggs left over.

Fudge Sheet Cake & Frosting

FUDGE SHEET CAKE

2 cups sugar
2 cups flour
1 stick of butter
8 tbsp cocoa
1/2 cup shortening
1 cup water
1/2 cup milk (with 1 tsp vinegar)
2 eggs beaten
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

Mix together 2 cups sugar, and 2 cups flour.

Melt in saucepan 1 cup water, 1 stick butter, 8 tbsp cocoa, 1/2 cup shortening. Add eggs (beaten), 1 tsp soda, 1 tsp cinnamon, and 1 tsp vanilla. Add dry ingredients (sugar and flour). Stir together. Pour into sheet cake pan (prepared with grease & flour). Bake @ 400 for 20 minutes.

FROSTING

• 1 stick of butter
• 4 tbsp cocoa
• 6 tbsp milk
• 1 cup nuts
• 1 tbsp vanilla
• 4 3/4 cup powder sugar

Melt on stove: butter, cocoa, milk. Stir in powdered sugar. Add nuts if desired, and vanilla. Pour onto cake while still warm.

French Dip Sandwiches

FRENCH DIP SANDWICHES
(this is our family FAVORITE)

MEAT

• 2 Frozen (4lb each) Chuck Roasts
• Salt the roasts, place in crock pot.
• Add two cups water.
• Crock pot on low 10-12 hours (250 degrees)
• Once Roast is cooked, de-bone and de-fat the roast. Pour off juice, save 4 cups of the broth. Freeze the rest.

DIPPING SAUCE

• 4 Cups water
• 4 Cups broth
• 1 Cup soy sauce
• 2 tsp Rosemary
• 2 tsp thyme
• 2 tsp garlic powder
• 4 bay leaves
• 1 tsp pepper

• Mix up the dipping sauce and heat it up. Serve the meat on fresh homemade (or other favorite hoagie) buns. Dip into the dipping sauce and enjoy!

A variation you can also do is to add cheese to the bread you are using. Any condiments such as tomatoes or lettuce would be good too. I have also toasted the sandwich and used the dipping sauce.

No Bake Cookies

1/2 Cup milk
1/2 Cup butter
2 Cup sugar
3 Cup quick oats
1 tsp vanilla
1 Cup peanut butter
6 tbsp cocoa powder
3/4 Cup chopped nuts

• Put milk, butter, sugar, vanilla, peanut butter, and cocoa in a bowl. In a large pan, heat and stir until the butter melts and mix is smooth. Remove from heat. Add oats and nuts. Mix well, drop by spoonfuls onto wax paper. Chill until firm.

Cheddar Bay Biscuits

Cheddar Bay Biscuits
(Tastes a lot like Red Lobster rolls)

2 Cup Bisquick
2/3 Cup milk
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Margarine (melted)
1/2 tsp garlic

• Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an un-greased cooking sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.