Mexican Fiesta – Microwave

Joyce Smith, DHS 1 lb ground beef1 small onion, sliced1 can Ro-Tel® tomatoes9 oz package tortilla chips1 can cream of chicken soup1 cup grated cheese Cook ground beef for five minutes at HIGH power. Drain; use a 2 quart casserole dish and in layers place tortilla chips, ground beef, onion slices, cream of chicken soup, … Continue reading Mexican Fiesta – Microwave

Cottage Cheese Cookies

Joyce Smith, DHS 2/3 cup margarine1 2/3 cup sugar2 eggs1 cup cottage cheese2 3/4 cup flour1 tsp vanilla1/2 cup coconut1/2 cup nutsPowdered sugar Cream margarine and sugar together. Add eggs and beat 1 minute. Mix other ingredients into this. Form into balls. Roll in powdered sugar. Bake 10 minutes at 350°.

Pecan Pie

Joyce Smith, Downsville 1/2 cup butter1 cup sugar3 eggs, slightly beaten3/4 cup dark corn syrup1/4 tsp salt1 tsp vanilla1 1/2 cup chopped pecans1 (9 inch) pie shell Cream butter; add sugar gradually. Continue beating until light and fluffy. Add eggs, syrup, salt, vanilla and nuts. Pour into unbaked pie shell. Bake at 375° for 40 … Continue reading Pecan Pie

Barbeque Sauce

Joyce Smith, DHS 2 cups catsup2 cups chili sauce1/2 cup packed brown sugar1 cup finely chopped onion2 tsp. celery seed2 tsp salt1/2 tsp minced garlic1/4 cup Worcestershire® sauce1/4 cup lemon juice3 Tbsp prepared mustard In medium sauce pan, combine all ingredients. Bring to a boil; simmer 15 minutes. Sauce can be refrigerated for up to … Continue reading Barbeque Sauce