Chicken Wild Rice Soup
5 2/3 cups water
1 package 4.3 ounces long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib chopped
1/3 cup chopped onion
2 cans condensed cream of chicken soup undiluted
1 cup cooked chicken

In large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat cover and simmer 10 minutes, Stir in celery carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until the rice and vegetables are tender.

Scrambled Egg Muffins
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 cup shredded cheddar cheese

In skillet brown the sausage and drain. Beat the eggs in a bowl. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon 1/3 cupful into greased muffin cups. Bake at 350 for 20 to 25 minutes or till knife inserted near center comes out clean.

Snow Capped Nuts
2 cups sugar
2tsp cinnamon
2 tsp salt
1 egg white
1 tsp water
5 cups unsalted nuts (cashews, peanuts and such)

Stir together sugar cinnamon and salt in bowl set aside. Beat egg white and water in a separate bowl till frothy but not stiff. Add nuts to egg mix onto a piece of waxed paper. Roll nuts into sugar mix with hands. Place nuts on a greased cookie sheet spread out evenly. Bake for 20 minutes at 325.Turn with spatula after 10 minutes and cool on wax paper.

Cattleman's Spread
1 cup chopped pecans
2 tbsp butter
2 8-ounce packages of cream cheese
1-cup sour cream
1/2 tsp garlic powder
2 packages dried beef chopped
4 tsp diced onion

In skillet sauté pecans in butter till golden. In mixing bowl beat cream cheese until smooth. Add sour cream and garlic powder. Mix well
Stir in beef and onion. Spread in to greased 8 inch baking dish. Top with pecans bake uncovered at 350 for 20 minutes or till heated thru. Serve with crackers and breadsticks.

Cream Cheese Coffee Cake
1 10-can biscuits
8 oz cream cheese
1/2-cup sugar
1 tbsp. flour
1 egg

Press biscuits into pie plate. Cream together other ingredients and pour over biscuit crust. Bake at 350 for about 20 minutes. Sprinkle with cinnamon and sugar.

Stadium Dip
16 ounces smoked sausage halved lengthwise and sliced thick
2 tbsp Dijon mustard
3 tbsp horseradish
2 cups shredded cheddar cheese
1/2-cup mayo
1 cup chopped onion
Stir fry sausage 3-5 minutes. Mix ingredients in microwave safe bowl. Microwave on medium 50% power 1 minute. Serve sausage on side and dip sausage in to dip.

Chinese Chicken Wings
2 pounds chicken wings
4 eggs beaten
Salt
Pepper
Garlic powder
2-4 cups of cornstarch
1-11/2 sticks margarine

Dip chicken wings in beaten eggs. Lace dipped wings on plate and coat with salt , pepper, garlic powder to taste. Then roll in cornstarch.
Cook wings in margarine till brown. Place wings in jellyroll pan.

Sauce:
1/2-cup sugar
1/2-cup vinegar
4 tablespoons ketchup
1-tablespoon soy sauce
1/4-cup chicken broth

Mix all of sauce ingredients together and boil till sugar melts. Pour sauce over chicken wings. Bake at 350 for 1 1/2 hours turning several times.

Hash Brown Quiche
3 cups frozen loose shredded hash brown potatoes, thawed
1/3-cup butter
1 cup diced ham
1 cup shredded cheddar cheese
1/4-cup green pepper
2 eggs
1/2-cup milk
1/2 tsp salt
1/4 tsp pepper

Press hash browns between towel and remove excess water, Press into bottom of 9-inch pie plate and up the sides. Drizzle with butter
Bake at 425 for 25 minutes
Put ham, cheese and green pepper over hash brown crust. Beat eggs, milk, salt and pepper. Pour over all. Bake at 350 for 25-30 minutes.
Let stand 10 minutes before cutting.

German Chocolate Pound Cake
1 package German Chocolate cake mix
1/4-cup vegetable oil
1-cup water
3 eggs
1 15oz can coconut pecan frosting
Grease Bundt pan. Set oven at 350. Mix all of the above and pour batter into pan. No frosting needed.

Chicken Corn Chowder
1 Campbell's cream of celery soup
1 soup can of milk
1 cans mexicorn
2 cups cubed chicken
4 slices bacon
1/2-cup onions
1/2 cup Picante sauce
1/2 cup shredded cheddar cheese

Cook bacon and crumble. In the bacon grease cook chicken and onion. Then combine all the ingredients. Put into crock pot to keep warm.

Chicken Salad
1 large fryer ( 3 lbs)
5 or 6 boiled eggs diced
3-4 limbs of celery diced
3-4 tablespoons sweet pickles diced and drained
1/2 large jar of Miracle Whip
1-tablespoon mustard
Salt and pepper to taste

To cook chicken: Cover with water and bring to boil, Reduce heat cover loosely and simmer for about 1 hour. Cool pull chicken from bones, and cut up chicken with scissors. Add other ingredients and mix well.

Spinach Rolls
1 small package frozen spinach
1 8 oz package cream cheese
1/4 package Good Seasons Italian dressing powder
4 tortillas

Heat spinach in microwave 7 minutes drain fluid. Mix cream cheese, spinach and dressing together. Heat tortillas in microwave 15 seconds.
Place mixture on tortilla and roll.
Polish Appetizer

1-pound kielbasa cut into bite size pieces
1 cup apricot preserves
2 tbsp Dijon mustard
1/4 tsp ginger powder

Combine in saucepan over low heat ingredients above but kielbasa.
Add kielbasa and heat thoroughly. Keep warm in crock-pot.

Broccoli Ham Ring
1/4 lb ham
1/4 lb broccoli
1 small onion
1/2-cup parsley
6 oz. Shredded cheese
2 tbsp. Dijon mustard
1 tsp. lemon juice
2 8 oz. packages crescent rolls

Chop ham, broccoli, onion and parsley. Add cheese. Mix all together.
Arrange crescent rolls in a circle on round baking sheet. Overlapping and pointing outside, Spoon filling over rolls. Fold points over triangles and tuck. Bake at 350 for 20 - 25 minutes.


Kielbasa with German Potato Salad
2 cans German potato salad
2 tbsp. brown sugar
Mix brown sugar with potato salad
Pour into baking dish, slice kielbasa and put on top of potato salad.

Bake at 350 for 25 - 30 minutes

I have only been able to find the German potato salad at Bi-Lo.

Ultimate Grilled Cheese
1 8 oz package cream cheese
3/4-cup mayo
1 cup shredded cheddar cheese
1-cup mozzarella cheese
1/2 tsp. garlic powder
1/8 tsp. season salt

10 slices bread
2 tbsp butter to cook with

Mix all together and spread on 5 slices of bread 1/3 cup on each. Top with other slice and toast.

Yellow Cake Mix Bars
1/2 cup melted butter
1 yellow cake mix
1 egg
3 cups confectioners’ sugar
2 eggs
1 8 ounces of cream cheese

Combine cake mix, 1 egg and melted butter. Sprinkle crumbs into 9x13 pan. Pat evenly. Combine confectioner's sugar, 2 eggs and cream cheese. Beat well. Pour over crust and bake 40 minutes at 350.
Sprinkle with confectioners’ sugar. Cool and cut into squares.
Taco Dip

2 lb. ground beef
1 pkg taco seasoning
8 oz. medium Picante sauce
8 oz. mild Picante sauce
1 can 15 oz. stewed tomatoes
16 oz Velveeta cheese

Brown and drain ground beef. Add taco seasoning, picante sauces and stewed tomatoes. Simmer 30 minutes on low heat. Add cubed Velveeta cheese. Stir till melted. Put in crock-pot to keep warm. Serve with Tostitos chips.

Barbecue Beef
2 1/2 - 3 pound chuck roast
1 large onion
1/2 cup diced celery
2 tbsp. vinegar
2 tbsp. brown sugar
4 tbsp. Lemon juice
1-cup catsup
3 tbsp. Worchester sauce
1 1/2 cup water

Place raw beef in roaster. Place cut up onion, celery, on top of roast.
Combine remaining ingredients, Pour over meat. Cover and bake 350 until beef is tender and will shred when pulled apart with forks. Remove meat from roaster and remove fat and bone. Shred with 2 forks while hot. Return meat to sauce put in crock-pot to keep warm with sauce.

Reuben Casserole
1- 16 oz can sauerkraut
1-cup mayo
8 slices American cheese
8 slices Swiss cheese
3 packages corned beef (I buy Budding)

Drain the sauerkraut and mix with the mayo.
Chop up the corned beef and lay on top of the sauerkraut and mayo mixture.
Chop up the cheeses and lay on top.

Bake at 350 for 20 minutes.

Serve with party bread.