Spaghetti Pizza Pie

by Rachel Riley

8 oz. spaghetti, cooked and drained
1/2 c. Kraft 100% grated Parmesan cheese
1 egg, lightly beaten
1 lb. ground beef, cooked and drained
2 c. spaghetti sauce
1 (8 oz.) pkg. Kraft shredded mozzerella cheese

Toss cooked spaghetti, Parmesan cheese and egg. Place in 9 inch pie plate. Press along bottom and sides to form crust. Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with mozerella cheese. Bake at 350 for 30 minutes or intil thoroughly heated. Let stand 5 mins. before cutting into wedges. Makes 8 servings.

Crockpot Chicken

by Stacy Barney

4 chicken breasts
1 (8 oz) cream cheese
1 pkg. Italian dressing mix
1 c. milk

Mix together and pour over chicken. Cook in crockpot 4-6 hours. Serve over rice or noodles.

Swiss Tuna Melt

by Holly Brimhall

1 (6 oz.) can light water-packed tuna, drained and flaked
3/4 c. shredded Swiss cheese
1/2 c. sour cream
1/2 c. mayonaise
1/2 c. chopped onion
1/4 c. chopped celery
Pepper to taste
Bread
Butter, softened

In a bowl, combine the first 7 ingredients. Butter each piece of bread, spread tuna mixture over piece of bread, about 1/2 a cup then top with another piece of bread. Then in a skillet, grill sandwiches until lightly toasted on both sides. Yeild: 4 servings.

Aunt Louise's Barbecue

by Delores Hagen

You can use either beef or pork ribs. Boil your meat in a pan of water with a 1/2 c. vinegar just until the meat is no longer pink. This will help to make your meat tender. While the meat is boiling, start ixing up the BBQ sauce.

1 c. catsup
1/2 c. packed brown sugar
1 tsp. salt
1 tsp. chile powder
1 med. onion, chopped fine
1/2 c. water
2 T. Worcestershire sauce
1 tsp. paprika
1/2 tsp. allspice
1/8 c. vinegar
2 T. flour

Put your meat in a shallow baking pan and pour the BBQ sauce over your meat and continue to cook in the oven at 350 for several hours or until the meat is very tender.

Chicken and Rice

by Laura Johnston

6 c. water
3 c. rice

Bring water to a boil. Add rice and stir until it starts to boil. Turn down heat to simmer and cover with lid for 20 minutes. Do not pick up lid, but keep on lowest heat.

2 c. cooked chicken, chopped up
3-4 cans cream of chicken soup (cr. of chicken with herb is yummy)
1 c. chopped celery
1/2 c. slivered almonds
Mayonaise


While you cook chicken and rice, use 1 can of chicken broth and 1 c. chopped celery and boil for a couple of minutes. Mix hot rice, chicken, cans of soup, and 1 cup mayonaise, 1/2 c. slivered almonds and celery with broth in large pan or bowl. Pour in 9x13 in. pan and bake at 350 for 20 minutes.

Chicken Casserole

by Kathy Morwood

Pieces of chicken breasts
Swiss cheese
Cream of chicken soup

Wrap chicken with cheese. Top with soup and bake. Bake at 350 for 1 hour or until brown. Serve over rice or noodles.

Grape Salad

by: Libby Parr

Ingredients:

6 Cups Red Grapes
6 Cups Green Grapes
8 oz Sour Cream
12 oz Cream Cheese
1 Cup White Sugar

1 tsp Vanilla
1/2 Brown Sugar
1/2 Cup Chopped Pecans

Directions:

-Wash and completely dry grapes
-Mix sour cream, cream cheese, white sugar and vanilla together
-Fold in grapes
-Top with brown sugar and chopped pecans