Recipes

Poppy Chicken                                 Betty N.
4 c. cooked chicken, diced                               1 stack Ritz crackers
1 (10 3/4 oz.) can cream of chicken soup          1 stick butter, melted
1 c. sour cream                                                 2 T. poppy seed

Preheat oven to 350@. Mix together chicken, soup, and sour cream. Place mixture in a 13x9 in. casserole dish. Crush crackers and mix with melted butter. Sprinkle atop chicken. Sprinkle poppy seed on top of crackers. Bake 30 minutes.


Monster Cookies                            Miriam B.
1 c. butter, softened                           2 1/2 tsp. baking soda
1 lb. crunchy peanut butter                 1 c. flour
1 1/3 c. granulated sugar                    5 c. regular or quick oats
1 1/2 c. brown sugar                         1 c. regular M&Ms
4 eggs                                               1 c. semisweet chocolate chips
1 tsp vanilla

In mixing bowl, cream butter, peanut butter, granulated sugar and brown sugar. Add eggs, vanilla and baking soad. Stir in flour and 2 cups oats.  Add M&Ms and chocolate chips.  Stir in remaining 3 cups oats. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350@ for 10-12 minutes.



Mandarin Orange Salad                    Bob C.
1 head lettuce                            2 (11 oz.) cans mandarin oranges, drained
1 c. chopped celery                   1/2 c. slivered almonds
1 T. chopped parsley                4 sliced green onions
Dressing:
1 tsp. salt                                 1/4 c. white vinegar
1/2 tsp. Tabasco sauce             1/2 c. salad oil
1/2 c. sugar                              Pinch of pepper

Mix salad ingredients together in a large bowl and set to the side. Combine dressing ingredients and store in the refrigerator. Do not put dressing on the salad until just before serving.

Butternut Squash Souffle                  Nancy G.
2 c. cooked mashed butternut squash  
3 T. butter                                                 1 tsp. ground cinnamon
1 c. sugar                                                  1/2 tsp. ground nutmeg
1/3 c. milk                                                 3 eggs
1/2 tsp. salt                                               1 tsp. vanilla extract

Combine squash and butter, mixing well. Add sugar, milk, salt, cinnamon and nutmeg. Mix thoroughly. Add eggs, beating well.  Stir in vanilla extract. Pour into greased 1 1/2 quart casserole dish. Bake at 325@ for 1 hour, until set. Serves 6-8.


Chicken & Biscuits                            Megan C.
Boxed mashed potatoes                                   1/4 tsp. ground black pepper
1 (10 3/4 oz.) can cream of chicken soup          2 c. cubed cooked chicken
1/4 c. milk                                                      1 (8 count) can refrigerated biscuits
3/4 c. shredded cheddar cheese

Make 4 servings of mashed potatoes according to package instructions. Place mashed potatoes on the bottom of a 13x9-inch baking pan. Stir together soup, milk, cheese, black pepper, and chicken. Place in baking pan on top of mashed potatoes. Bake at 400@ for 15 min. Add refrigerated biscuits on top and bake for 15 more minutes, or until biscuits are golden brown.