Bread Boat Dip

Rye bread
2 cups Mayo
16oz sour cream
1tb dill weed
chipped beef (package/jar)
2-3tb dry onion
1-2 tb parsley

Hash Brown Bake

2lb cubed frozen potatoes (partially thawed)
1 can cream of Mushroom soup (I use cream of chicken)
1 med. chopped onion
1 stick of melted butter
2 cups shredded ched. cheese
1 tb chopped parsley
1lb cooked cubed ham

Mix everything together
spread in 13x9 pan
bake uncovered 375 for an hour!

Rye Rounds

Rye Rounds
1 cup mayo
1 cup of sharp cheddar cheese
7 slices bacon
horseradish to taste (drain it or gets watery)
rye rounds

Mix, spread, cook until cheese is bubbly

crockpot lasagna

Ingredients:

• 1 pound Italian sausage, casings removed
• 1/2 cup chopped onion
• 2 cans (15 ounces each) Italian -style tomato sauce
• 2 teaspoons dried basil leaves, crumbled
• 1/2 teaspoon dried leaf oregano
• 1/2 tsp salt
• 3 c shredded mozzarella cheese (12 oz)
• 1 container (16 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 12 uncooked lasagna noodles (12 oz)

Preparation:

Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.
In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.
Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.
Cover and cook on low heat 6 to 8 hours, or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.
Serves 6.

Chicken Salad-Rice

cup of Uncle Ben's Select Brown rice

-Follow directions on package for firmer rice, substitute 1 can of Beef bouillon soup for 10 1/2 oz. of the cooking water. Cool.

Cook 3 1/2 whole chicken breast (I have used boneless and works fine) in 1 package of Lipton onion soup with water on the top of the stove.

Let chicken cool and remove from bones and cut up into bit size pieces.

Combine above with 2 cups of mayo, 1/4 chopped onion,1 cup finely chopped celery, salt and pepper.

Let set overnight.

Before serving add about 2 cups of mandarin oranges and 1 cup of seedless grapes.

Fried Rice

Fried Rice

4 eggs

1 t. salt

2-3 T. vegetable oil

5-10 sliced green onions

1/2 pd. chicken

1 pkg. frozen peas

2-3 c. cooked rice

Mix the eggs until partly cooked. Remove from the skillet. Saute green onions, chicken, and frozen peas. Add soy sauce. Stir in cooked rice. Add eggs. Continue to saute until done!

Apricot Chicken (sweet and sour taste)

Apricot Chicken
Chicken breasts (not cooked)
1 envelope onion soup mix
1 10 oz. jar apricot preserves
1 8 oz. bottle Russian salad dressing (kind of hard to find, but it's usually there! You can substitute Catalina dressing)

Combine salad dressing, soup mix, and preserves in a bowl. Arrange chicken in a single layer in shallow pan. Spoon the dressing mixture over the chicken. Bake, covered in foil, at 350 for 1 1/2 hours. This tastes like you spent forever on it and it's SO EASY!!!!