Cheesy Corn Chowder

Cheesy Corn Chowder
3 (10 ounce) cans cream of chicken soup
1 cup chicken broth
16 ounces frozen whole kernel corn
3 cups of cooked boneless chicken
1 (10 ounce) can Rotel diced tomatoes
1 (8 ounce) can creamed corn
1 lb of melted Velveeta cheese
1 tablespoon black pepper
2 teaspoons garlic powder
Thaw frozen dorn. Dice or shred the cooked chicken. Dice the Velveeta cheese and pour the chicken broth over the cubes. Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Next add the rest of the ingredients and continue to cook on low until thoroughly heated. CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.

Chicken Angelo

Chicken Angelo
4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup
Preheat oven to 350 degrees F (175 degrees C). Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish. Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Buffalo Chicken Soup

Buffalo Chicken Soup
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
Saute onions and celery in butter until tender. Stir in flour until smooth. Slowly add milk and broth. Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.

Chicken Soup Casserole

Chicken Soup Casserole
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed chicken and rice soup
1 cup mayonnaise
1 tablespoon chopped onion
1 cup shredded boiled chicken breast meat
4 ounces buttery round crackers, crushed
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top. Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.

Beef Stroganoff Casserole

Beef Stroganoff Casserole
2 lbs chuck roast, cubed in 2-3 inch cubes
Approx 6 oz uncooked wide egg noodles
16 oz can condensed mushroom soup
8 oz can beef broth, fill empty can with warm water and add to crock pot.
4 oz sour cream
1 tsp salt, pepper to taste
In crock pot add meat cubes, salt and pepper, and then uncooked noodles on top of meat. Then add beef broth, water, sour cream, and mushroom soup. Cook on medium heat for at least 6 hours, covered. There is no need to stir or mix ingredients. The soup, broth & water will make a tasty broth with the sour cream, meat and noodles.

Chicken Rice Casserole

Chicken Rice Casserole
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 cup rice
4 to 6 chicken breast halves
Few slivers of butter
Mix rice with soups in separate dish. Spray bottom of casserole dish with cooking spray. Place chicken breasts on bottom and top with soup mixture. Add a few slivers of butter on top. Cover and bake at 350 degrees for 1 hour.

Spaghetti a la Philly

Spaghetti a la Philly
1/2 lb. spaghetti, uncooked
1 lb. extra-leanground beef
1 jar (24 oz.)spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese
Cook spaghetti as directed on package. Meanwhile, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

Stuffed Peppers

Stuffed Red Peppers
6 med. red, orange or yellow peppers
1 lb. ground beef
1/2 c. chopped onion
1 can whole kernel corn
1 (12 oz.) can V-8 juice
1 tsp. Worcestershire sauce
3/4 tsp. salt
2 c. shredded sharp cheese
Cut off tops of peppers; remove seeds and membranes. Precook pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside with salt. Brown meat and onion; add next 5 ingredients; simmer until hot about 5 minutes. Add cheese and stir until melted. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered at 350 degrees for 40 minutes.

White Chicken Chili

White Chicken Chili
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4 ounce) diced green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces each) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) low-sodium chicken broth
1 1/2 cups chopped, cooked chicken breast
Shredded Monterey Jack cheese, optional
Sour cream, optional
Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.

Kool Aid Pie

Kool Aid Pie
1 14oz can sweet condensed milk
1 tub of cool whip
1 pkg unsweetened kool aid (any flavor)
graham cracker crust
Mix all ingredients together and place into pie shell and refridgerate for at least one hour.

Virginia Brunswick Stew

Virginia Brunswick Stew
1 lg. chicken, boned
1 qt. chicken broth
1 qt. tomatoes
1 bag (or 2 packages) frozen corn
1 bag (or 2 packages) frozen butter beans
1 lg. chopped onion
3 to 4 lg. potatoes, chopped
Salt, black pepper, Worcestershire sauce, sugar to taste
Boil chicken. Cook vegetables together in broth in large pot for 1 hour. Watch for sticking. Add chicken. Let stand for awhile to blend flavors. Serve hot. Actually tastes better the next day. Freezes well, too.

Vermont Apple Slaw

Vermont Apple Slaw
1/2 c. Kraft Real mayonnaise
1 tbsp. sugar
1 tbsp. vinegar
1 qt. shredded cabbage
2 c. apples, chopped
1/2 c. celery, chopped
1/4 c. raisins
1/4 c. walnuts, chopped
Combine mayonnaise, sugar and vinegar; mix well. Add remaining ingredients and mix lightly. Chill for 3 hours. Serve in cabbage leaf-line bowl and top with apple slices, if desired. Serve 6 to 8.

Michigan Chicken

Michigan Chicken
chicken parts (I use thighs, legs and breasts
1 pkg. UNCLE BEN'S® long grain and wild rice
1/2 pkg. Lipton onion soup mix
1 can cream of mushroom soup
Sprinkle rice on bottom a well greased 13 x 9 inch pan. Sprinkle seasonings found in rice and onion soup over the dry rice. Arrange the chicken pieces on top and spoon the mushroom soup over them. Add 2 cans of water and bake, uncovered, for 2 hours at 350 degrees.

Colorado Chicken Casserole

Colorado Chicken Casserole
1 (6 oz.) pkg. long grain & wild rice, cooked
2 c. cooked chicken or turkey, cubed
1/4 lb. mushrooms or 4 oz. can
1 can cream of mushroom soup with 1/2 c. milk
1 (4 1/4 oz.) can sliced black olives, drained
2 c. grated cheddar cheese
1/2 c. sliced almonds
Preheat oven to 350 degrees. Butter 3 quart baking dish. Spread rice on bottom of dish. Top with chicken or turkey. Sprinkle with mushrooms. Pour soup over top. Add layers of olives, cheese and almonds. Bake until heated through, about 45 minutes. Can be frozen after assembly to be cooked at a later time.

North Carolina Raw Salad

North Carolina Raw Salad
1 bunch broccoli
1 head cauliflower
1 box frozen tiny peas
2 (8 oz.) cans sliced water chestnuts
1 c. sour cream
1 1/4 c. mayonnaise
1/2 tsp. salt
1/2 tsp. garlic powder
Chop broccoli and cauliflower into bite-size pieces in large salad bowl. Run hot tap water over peas. Drain. Then add to the salad. Add drained water chestnuts.
Mix sour cream, mayonnaise, salt and garlic powder then toss with salad vegetables. Make the salad a day before serving then refrigerate.

South Carolina Chicken

South Carolina Chicken
1 med. chicken breast, skin removed (may use thighs)
1 can cream of mushroom soup
4 slices Kraft American cheese slices
1/2 tsp. poultry seasoning
Salt & pepper to taste
Paprika
In roaster place chicken pieces in bottom; add mushroom soup and add seasonings. Bake at 350 degrees for about 1 1/2 hours. Add cheese last half hour. Or do in crock pot on low for 6 to 8 hours, adding cheese at beginning.

Lemon Chess Pie

Lemon Chess Pie
2 c. sugar
1 tbsp. all purpose flour
1 tbsp. cornmeal
1/4 tsp. salt
1/4 c. melted butter
1/4 c. lemon juice
Grated rind of 2 lemons
1/4 c. milk
4 eggs
1 unbaked 9 inch pie shell
Combine sugar, flour, cornmeal and salt. Add butter, lemon juice, lemon rind and milk; mix well. Add eggs, one at a time, beating well after each addition. Pour into pie shell. Bake at 350 degrees for 50 minutes. Yield: one 9 inch pie.

Mississippi Irish Stew

Mississippi Irish Stew
2 lb. cubed meat
2 lg. potatoes, sliced
1 (17 oz.) can whole kernel corn
1 (17 oz.) can English peas
3 med. carrots, sliced thin
2 green peppers, chopped
1 (4 oz.) can sliced mushrooms
1 lg. onion, chopped
1 (15 oz.) can tomatoes
1/2 c. butter
Brown beef cubes in butter, salt and pepper. Layer vegetables in crock pot then meat. Cook 3 or 4 hours on low.

ARKANSAS CHICKEN

ARKANSAS CHICKEN
1 package corned beef lunch meat
5 chicken breasts
1 pound bacon
16 ounce sour cream
8 ounce cream cheese
2 10 ounce cans cream of chicken soup
Preheat over to 375 degrees farenheit. Mix together well the sour cream, cream cheese and soup. Set aside. Wrap each chicken breast with bacon until covered. Line casserole dish with corned beef. Place bacon-wrapped chicken breasts on top of the corned beef. Pour the sauce mixture over the top. Cover dish with foil and cook for one hour. Remove from oven and take off foil. Cook for one more hour. Serve over rice.

Ice Box Lemon Pie

Ice Box Lemon Pie
1 graham cracker pie crust
1 can sweet condensed milk
3 lemons
1 (8-oz.) container of cream cheese
cream of tartar
6 teaspoons sugar
3 eggs (separated)
Blend cream cheese until fluffy. Add egg yolks, milk, and lemon juice. Pour into crust. Beat egg whites, add a little cream of tartar and 6 tablespoons of sugar. Add to pie. Bake in 400° oven until golden brown. Cool and store in refrigerator for at least 4-6 hours before serving.

Taco Rice Skillet

Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender. Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional). I also love to add sour cream and picante sauce to my serving.

Corn Dog Casserole

Corn Dog Casserole
3/4 lb hot dogs
1/4 tsp. pepper
1 egg
1 pkg. Jiffy Cornbread Mix
3/4 cup milk
Cooking spray
1 tsp. dry mustard
Slice hot dogs. Spray skillet with cooking spray and saute hot dogs for 5 minutes. Reserve 1 cup of the hot dogs. Put the remainder hot dogs in a bowl. In a separate bowl, combine egg, milk, mustard & pepper. Add hot dogs. Stir in cornbread mix. Spread mix into casserole dish. Top with reserved hot dogs. Bake at 400 degrees for 30 minutes. Cut into squares and serve with ketchup and/or mustard for dipping.

Nacho Potato Soup

Nacho Potato Soup
1 box of Au Gratin Potatoes
1 can of corn, drained
1/2 can of Ro-tel tomatoes and chilies (dump other half in a baggie and freeze until next time)
2 cups water
Combine above ingredients and contents of powder packet in the Au Grain Potato package and bring to a boil. Reduce heat and simmer for 15 minutes.
Add...
2 cups milk
1 cup Velveeta cheese
Simmer until Velveeta is melted. This soup is so yummy and you'll never be able to tell that the potatoes are the dried variety. Even better the next day as leftovers!

Artichoke Toast

Artichoke Toast
2 (9 oz.) packages frozen artichoke hearts, thawed
1 cup mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped
1 loaf French bread, halved lengthwise
Chop artichokes coarsely. Preheat oven to 350 degrees F. Combine mayonnaise, cheese, garlic and artichokes. Spread evenly on bread. Set bread on foil lined baking sheet and bake for 20 minutes or until golden. Slice into 1 1/2" pieces to make the appetizer easier to manage.

Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes
8 large potatoes, peeled and sliced
14 slices Cheddar cheese
1/2 cup all-purpose flour
1 pinch ground black pepper
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Layer the bottom of a 2 quart casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Bake at 350 degrees F (175 degrees C) until the potatoes are cooked and the cheese is bubbly.

Scalloped Potatoes

Scalloped Potatoes
1/3 cup chopped onion
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.

Sloppy Doe's

Sloppy Doe's
1 lb Venison; Ground
1 md Onion; Sliced
1 Bottle Hickory smoke flavored BBQ sauce
1 pk Hamburger buns
Onion; Sliced
Pickle
Sauté venison and onion in a little bacon grease or vegetable oil until venison is medium. DO NOT OVERCOOK GAME MEAT. Onion can be tender crisp. Add BBQ sauce and heat without boiling. Spoon Sloppy Doe's over a bun. If desired, add more fresh chopped onion or other condiments. You've got a lean low-fat meal in less than 15 minutes.

All Day Rebel Venison Stew

All Day Rebel Venison Stew
2 lb Venison
1 ts Coarsely ground pepper
2 lg Potatoes, diced
1 cn Tomato sauce
4 Carrots, diced
3 tb Chunky peanut butter
1 c Red table wine
2 ts Soy sauce
2 md Onions, chopped
1 Beef broth to cover
2 Bay leaves
1 Clove garlic, minced
1 1/2 ts Salt
1 ts Thyme
Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15 minutes. Serve with cornbread.

Cheap and Easy Bean and Hominy Stew

Cheap and Easy Bean and Hominy Stew
1 can Hominy, canned
1 can Pinto beans
1 can Garbanzo beans
1 can Kidney beans
6 oz Tomato sauce
1 pk Chili/taco/mexican seasoning
Mix and heat.

Whipped Summer Squash

Whipped Summer Squash
3 c Summer squash;
1/4 c Evaporated milk;
2 ts Butter
Salt & pepper to taste
Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper.

German Potato Salad

German Potato Salad
6 slices Bacon; crispy fried
1 1/2 c Cold water;
3 tb Flour;
1 md Onion;
3 tb Sugar replacement;
1/4 c Vinegar
6 md Potatoes; boiled sliced
Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while still from boiling and frying.

Parmesan Chicken Breast

Parmesan Chicken Breast
8 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free mayonnaise
1/2 cup nonfat Parmesan cheese topping
2 teaspoons dried oregano
1/8 teaspoon pepper
Paprika, optional
Place chicken in a shallow 3-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 400° for 20 minutes. Combine mayonnaise, cheese, oregano and pepper; spread over chicken. Sprinkle with paprika if desired. Bake 20 minutes more or until chicken juices run clear.