3 eggs ~beaten
1 cup oil
2 cups sugar
2 cups zucchini, unpeeled & grated
2 cups flour
3 tsp. cinnamon ingredient
1 tsp. Baking powder
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
1 cup chopped nuts (optional)
Directions: Mix together eggs, oil, sugar and zucchini. Then add flour, baking
powder, cinnamon, salt, baking soda, vanilla and nuts. Bake in 2 greased loaf pans
at 350 degrees for 35 minutes.
Comment: Very moist.
Two, 10.5 oz. cans cream of chicken soup
Two, 4.5 oz. cans diced green chilies
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 T. lime juice
One, 8 oz. cream cheese, softened
One 8 oz. pkg. shredded Monterey Jack cheese
½ pkg. taco seasoning
1 lb. shredded, cooked chicken
Eight, 10” tortillas
½ cup vegetable oil
One 8 oz. pkg. shredded sharp cheddar cheese
One 8 oz. container sour cream
Green onions, chopped
Directions: Puree in a blender: cream of chicken soup, green chilies, olives,
jalapeno pepper, and lime juice. Warm over low heat.
In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco
seasoning until blended. Stir in the chicken. Evenly divide mixture among the
tortillas, placing filling in center of each. Fold top down, fold bottom up, and then
roll up sides to make a square packet.
Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4
chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip
with tongs and fry other side an additional 90 seconds. Drain on a paper towels.
To serve, place a chimichanga on a plate, ladle the warm pepper sauce over top.
Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.
Comment: Serve with salad.
6-8 chicken breasts
Large can chicken broth
1 ½ cups crushed soda crackers
Poultry seasoning
Directions: Boil chicken breasts in chicken broth for one hour. Add water if
necessary to cover all the chicken. Remove chicken from broth; save the broth.
Mash/shred cooked chicken.
Place shredded chicken in greased baking dish. Add crushed crackers and chicken
broth to chicken. Stir until thicker consistency. Add more crushed crackers if
needed. Add poultry seasoning, salt, pepper or other seasonings to taste.
Bake at 350 degrees for 30-40 minutes. Ready for sandwiches.
Comment:
Medium onion, chopped
1 lb. hamburger
1/2 box spaghetti
1 can cream of mushroom soup
1 jar spaghetti sauce
4 oz. shredded cheddar cheese
Directions: Brown the hamburger and onion together; drain. Prepare spaghetti;
drain. Mix all ingredients together. Pour into greased casserole dish. Bake at 350
degrees for 30 minutes.
Comment: Simple and good.
11 oz. package pretzels
1 cup dry roasted peanuts
10 ½ oz. mini peanut butter crackers
1 cup sugar
½ cup margarine
½ cup light corn syrup
2 T. vanilla
1 tsp. baking soda
10 oz. package M&Ms candy
18 ½ oz. package candy corn
Directions: In a large bowl, combine pretzels, crackers, and peanuts. In a large
saucepan, combine sugar, margarine, and corn syrup. Bring to a boil over medium
heat; boil 5 minutes, stirring constantly. Remove from heat. Stir in vanilla and
baking soda (mixture will foam). Pour over pretzel mixture and stir until coated.
Pour into greased 15” x 10” pan. Bake at 250 degrees for 45 minutes; stirring every
10-15 minutes. Break apart while warm. Toss with M&Ms and candy corn.
Comment:
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