Brenda Pace, Rocky Branch Elementary 1 lb sausage1 lb hamburger1/2 cup mayonnaise8 oz Mozzarella cheese1 small jar olivesGarlic salt Brown sausage and hamburger meat; then drain. Add mayonnaise and remaining ingredients. (This can be stored in the refrigerator for a few days.) Spread on piece of steak bread, bun or French bread. Bake at 400° … Continue reading Quick Pizza
Brenda Pace, RBE Chicken (boiled)Chicken broth (from chicken)1/4 cup chopped onionSeason salt1 can cream of chicken soup2 thin pie shells, softened1 stick butter Boil chicken and then debone. In a small pan, combine 1 cup broth, onion and seasoned salt. Sauté. Next stir in soup. Remove from fire. In a bowl, combine mixture with chicken. … Continue reading Chicken Pot Pie
Brenda Pace, RBE 1 hen, deboned1 can cream of celery soup1 (16 oz) package spaghetti1 can cream of mushroom soup1 medium onion, chopped1 small jar pimento1 lb Velveeta® Boil spaghetti in chicken broth. Simmer onion in a little broth. When spaghetti is tender, remove from heat. Add chopped chicken, soups, pimento and onion. Simmer gently … Continue reading Creamy Chicken Spaghetti
Brenda Pace, RBE 1 (3 to 4 lb) roasting chickenSalt and pepperParsleyBasil or tarragon (optional)Butter Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity generously with salt, pepper and parsley. Place in Crock pot, dot chicken breast with oleo. Sprinkle with parsley and basil or tarragon if desired. Cover and cook … Continue reading Roast Chicken
Brenda Pace, RBE 2 boxes broccoli spears (frozen)3 cup cooked rice4 Tbsp oleo, melted in rice Sauce: 2 cans cream of chicken soup1 small jar Cheez Whiz 1 1/2 cup milkCayenne pepper to taste Cut broccoli and place in bottom of casserole; add cooked rice. Pour sauce over this and bake at 350° until broccoli … Continue reading Broccoli Casserole
Brenda Pace, Rocky Branch. 1 can Hawaiian Punch®1 can pineapple juice1 can orange juice1 package strawberry Kool-Aid®1/4 cup lemon juice Make up Kool-Aid® as directed on package. In a large container, combine Kool-Aid®, Hawaiian Punch®, orange juice, pineapple juice and lemon juice. Serve cold. This makes a lot of punch.
Kathryn Nutt, Lillie; Brenda Pace, RB 2 (8 oz) package cream cheese1 (8 oz) package Cheddar cheese2 or 3 green onions2 Tbsp Worcestershire sauce1 Tbsp lemon juiceDash of salt1 to 2 tsp cayenne pepperPaprika or nuts (optional)Dash of Tabasco® (optional) Combine preceding ingredients except for paprika and nuts. Roll into ball. Roll this in either … Continue reading Cheese Ball
Brenda Pace, R.B.S. 1/3 cup cocoa1 cup sugar3/4 cup evaporated milk1/4 cup oleo1/8 tsp salt1/2 tsp vanilla Combine cocoa and sugar in small saucepan; blend in evaporated milk. Add oleo and salt. Cook and stir constantly until mixture begins to boil. Remove from heat; add vanilla. Serve warm over ice cram or other desserts. Makes … Continue reading Chocolate Topping
Brenda Pace, Rocky Branch 1 package red Kool-Aid® (make as directed)1 can Hawaiian Punch®1 can pineapple juice1 can orange juice1 can ginger ale Combine all of the ingredients above and chill. Makes about 6 quarts of punch. Note: It looks real nice in a punch bowl that has a punch ring (frozen) in the middle.
Brenda Pace, R.B.S. 1 1/2 cup water1 (16 oz) can tomatoes, chopped1 (6 oz) can tomato paste1/4 cup finely chopped onion1 tsp sugar1 tsp salt1/4 cup chopped celery1/2 tsp oregano1 clove garlic, minced2/3 cup long grained rice In 2 quart micro proof casserole, combine all ingredients, except rice. Cook, covered on HIGH (maximum power) 5 … Continue reading Microwave Spanish Rice