CHICKEN ENCHILADA CASSEROLE – Matt Pride 10 ounce Swanson’s white chicken 1 small chopped onion 1 can chopped green chilies 2 cans cream of chicken soup 1 can evaporated milk Tortillas Grated Cheese Combine first 5 ingredients, grease a 10” x 14” pan, layer with tortillas, then ingredients and then cheese until all is used. Bake 45 minutes at 350°. Taco Salad – Annette Smith 1 – 16 oz. Thousand Island Dressing 1 – 8 oz. Taco Sauce 1 can Chopped Black Olives Chopped Onion to taste 2 Chopped Tomatoes 1 pkg. Grated Cheddar Cheese Mix together. Just before you serve, add 1 head lettuce, and crushed Doritos. Mix well and serve. STRIPED DELIGHT – Brenda Sisco Crust: 1 cup flour ½ cup light margarine 1 cup nuts 2 tsp. Splenda Cut margarine into flour and add nuts and Splenda. Press in bottom of 10” x 14” pan and bake for 15 minutes at 350°. Let Cool completely. 1st Layer: 8 tsp. Splenda 1 - 8 ounce tub sugar free cool whip 1 - 8 ounce pkg. fat free cream cheese ½ cup milk Mix well and spread on crust. 2nd Layer: 2 – 1 ounce pkgs. Sugar free fat free chocolate pudding mix Mix according to package directions. Spread on 1st layer. 3rd Layer: 1 - 8 ounce tub sugar free cool whip 1 - 8 ounce pkg. sugar free fat free white chocolate pudding mix 1 cup milk Mix well and spread on 2nd layer. Refrigerate until set and enjoy. CHEESE BALL – Douglas Smith 2 – 8 ounce Cream Cheese 1 Tbsp. each green pepper, onion and pimento ½ tsp garlic salt ¼ tsp celery salt ¼ tsp. onion powder 1 ½ Tbsp Worcestershire sauce 2 pkgs. thin sliced meat, chopped Mix all ingredients together, roll into a ball, cover, refrigerate, enjoy! SWEET POTATOE CRUNCH – Mary Thomason 3 cups mashed sweet potatoes 1 cup sugar 2 eggs, beaten ½ cup butter, soften 1 cup milk 1 tsp. vanilla Mix ingredients together, spoon into buttered 2 quart casserole dish. (I put this in the freezer until firm). Topping: ½ cup butter, soften 1 cup chopped pecans 1 cup brown sugar 1/3 cup flour Mix and spread over casserole. Bake at 325° for 30 to 40 minutes until firm. BEEF ENCHILADA CASSEROLE – Brenda Sisco 1 pkg. soft tortillas 1 ½ lbs. ground beef 1 onion, chopped 2 cans pinto beans, drained 1 tsp. oregano 1 can cream of chicken soup 1 tsp. cumin Salt and Pepper to taste ¾ lb. grated cheese 2 cans Rotel 1 can enchilada sauce Line a 13” X 9” pan with ½ of the tortillas. Brown meat and onion, spread over tortillas. Spread beans and ½ of cheese, top with other ½ of tortillas. Mix soup, Rotel, enchilada sauce and spices and pour over casserole. Bake at 350° for 1 hour. MEXICAN MAIN DISH – Matt Pride 1 ½ lb. ground beef ½ onion, chopped 1 can cream of chicken soup 1 can cream of mushroom soup 1 can taco sauce 1 can enchilada sauce 1 can pinto beans 1 can chopped green chilies 1 bag Doritos 1 cup grated cheese Brown ground beef and onion, drain off fat. Add next 6 ingredients, mix well. Layer Doritos, mixture, cheese until gone. Bake at 400° for 20 to 30 minutes until bubbling around edges. BANANA FLUFF – Tiffany Carnahan 16 graham crackers ¼ cup butter, melted 3 tsp. sugar 1 cup sour cream ½ cup cold milk 1 large pkg. vanilla pudding 12 ounce cool whip 3 to 4 bananas, sliced 2 tsp. pecans, chopped Crush graham crackers, mix in sugar and butter. Press into a 9” X 11” pan, bake at 350°for 3 to 4 minutes to toast. Mix well the sour cream and milk; add pudding and cool whip mix well. Spread ½ mixture onto crust; add bananas and other ½ of mixture, sprinkle with pecans on top. Chill and serve. DAMON’S SPECIAL DINNER – Damon Cunningham Age 6 (3-30-07) Bread Chili Cheese Grease pan. Put bread in a layer in pan. Top with chili and cheese and another layer of bread. Bake at 350° for 30 minutes. Enjoy! MEXICAN DIP – Brenda Sisco ½ pound ground beef, browned 1 large can refried beans 1 can Rotel 1 pkg. taco seasoning mix 1 small onion, chopped ½ tsp. dry mustard ½ tsp. chili powder Sour Cream Topping: 1 cup sour cream 2 tsp. grated cheddar cheese ¼ tsp. chili powder Brown and drain ground beef. Stir in beans, Rotel, seasoning mix, onion, mustard and chili powder. Heat to boiling, stirring constantly. Spread in a 9” pie plate. Mix all topping ingredients and spread on top, serve with chips.