December Recipes!

Pizza Pasta Casserole – Maria X6
1 lb. ground beef
1/2 c. onion, chopped
28 oz. spaghetti sauce
8 oz. spiral pasta
16 oz. shredded mozzarella cheese
4 oz. sliced pepperoni
6 lb. ground beef
3 c. onion, chopped
168 oz. spaghetti sauce
48 oz. spiral pasta
96 oz. shredded mozzarella cheese
24 oz. sliced pepperoni

Cook beef and onion. Stir in spaghetti sauce and pasta. Transfer to baking dishes. Sprinkle with pepperoni and cheese. Cover and freeze.
Freezer: Freeze in an aluminum pan. Cook frozen, covered with foil at 400 for 1 1/2 hours.

Poppy Seed Chicken
4-5 chicken breasts, shredded
12 oz. Sour Cream
2 cubes butter
2 cans cream of chicken soup
2 sleeves ritz crackers, crushed
1 cube butter
2 tbs. poppy seeds
Put the chicken pieces into 9x13 pan. In a bowl, mix 2 cubes of melted butter, soup, and sour cream. Place this mixture on top of the chicken, mix together slightly. In another bowl take the crushed crackers and the remaining cube of melted butter, add poppy seeds and mix. Use this as a topping on the chicken mixture. Bake at 350 for 30 minutes, or until lightly browned. Serve with rice.

Chicken Noodle Soup
4-5 Chicken breasts
4-5 T. chicken granules
4 sliced celery
1 can Cream of Chicken soup
3 cups water
4 sliced carrots
1 chopped onion
1 10 oz. bag of frozen noodles (My sister in-law likes Grandma Rheemes frozen noodles)

Boil chicken, water and granules for about 20 minutes. Remove chicken from broth and shred. Add vegetables to boiling broth and coook until tender. Add the can of cream of chicken soup, noodles and shredded chicken. Boil 5 more minutes.

Chicken Enchiladas
5 Large Chicken Breasts
1 cup chicken broth
2 cans Cream of Chicken Soup
1 Medium Onion chopped ( I don't make mine with the onion so it can be left out)
12 Flour Tortillas
1 lb. Cheddar Cheese
1 lb. Monterey Jack Cheese
1 can Mild Enchilada Sauce

Mix the soup and broth. Cook chicken and mix with Enchilada sauce. Spread a little soup misture on bottom of 9x13 pan. Fill shells with some soup misture, chicken, and sprinkle with cheese. Roll up and place in pan. Pour remaining soup mixture over top and sprinkle with remaining cheese. Bake at 350 for 30 minutes.


Sweet Pork
3 lbs pork loin
16oz jar of mild chunky salsa
2 cups brown sugar
1 can coke
Place pork loin in crock pot. Fill with water half way up the pork. Cook on high for 5 hours. Drain the water, shred the meat, put back in crock pot. In blender, blend salsa, brown sugar, and coke. Pour over pork, mix in, and cook on high for an additional 3 hours.
Serve with burritos, quesadillas, or salads, or on a bun!

Slow Cooked BBQ Beef
pg. 142, Dream Dinners (I have a copy for you Mer)

Cheesy Chicken Rice Casserole
Pg. 202 Dream Dinners (I have a copy for you Alisa)

Chicken Potpie
Pg. 198 Dream Dinners

Summer Pasta
Dream Dinners

Chicken Rolls
8 oz. pkg. Cream Cheese 2 Tbs. milk
2 Cups cooked chicken 2 pkg. Crescent Rolls
1 Tbs. green onion ¼ tsp. garlic powder
1/3 tsp. garlic salt breadcrumbs
Mix all but chicken together, then add chicken. Take 2 crescent rolls (leave 2 triangles together in rectangle) and put a couple small spoonfuls of mixture in the middle, then fold corners in to the middle. Sprinkle the top with breadcrumbs. Bake at 350 for 20 Minutes. Serve with rice and cream of chicken sauce.

Kim's Chicken Casserole
6 chicken breasts boiled until tender (about 1 hour), and cut up into pieces.
1 Box Mrs. Cubbison's dressing mix
1 cube butter, melted
½ onion, chopped
Mix well together.
3 cans cream of chicken soup
11/2 c milk
Blend well
Add 1 cup of soup mixture to dressing. Divide dressing into 3 parts. Layer 1/3 dressing, ½ of chicken, and ½ of the soup. Repeat. Top with remaining 1/3 of dressing.
Bake, covered with foil, 1 hour at 300 degrees