6 boneless chicken breasts
6 slices luncheon ham
6 slices Swiss cheese
1 egg, beaten
Cornflake crumbs
Flour

Roll chicken breasts out with rolling pin.  Layer ham inside chicken and place a slice of cheese on top of ham.  Roll up in rolls and secure with a toothpick.  Beat egg; dip rolls into the flour, egg and then crumbs.  Place the rolls into hot grease and cook until brown on all side – about 30 minutes.  This is a delicious dish!

Mix together:
1 large carton of sour cream
6 cans cream of chicken soup
1 small can of chopped chilies
3 dozen corn tortillas
½ pkg. shredded cheddar or longhorn cheese
Optional, you can add; if desired;
1 onion chopped
Cooked chicken pieces (or canned chicken)
Mix together sour cream, soup and chilies.  Break tortillas into small pieces and mix into sour cream mix, put into crock-pot and cover with cheese and cook on high until they are boiling then turn to low and cook for about 1 – 1½ hours or until onion or cheese is melted good.

(Hamburger Mixture)
1 pound hamburger – browned
1 package taco seasoning
1 (8 oz.) can tomato sauce
1 large can chili beans
2 large spoons salsa

Cover pan with tortilla chips a little crushed.  Spread hamburger mixture over top of chips.  Drop spoonfuls of 1 (16 oz.) sour cream.  Then layer diced green onions, chopped olives (black), diced green chilies, and diced tomatoes.  Top with shredded cheddar cheese.

Bake approx. 30 minutes till cheese bubbles at 350°

1½ pounds hamburger
½ cup bread crumbs (seasoned I preferred)
½ cup milk – a little more if too dry
1 egg
1 small onion chopped (about ¼ cup)
1 Tbsp. Worcestershire sauce
1½ tsp. salt
½ tsp. dry mustard
¼ tsp. pepper
¼ tsp. ground sage
1 clove garlic, crushed

Mix all ingredients in bowl, then spread into ungreased loaf pan.  Cook uncovered at 350° about 1½ hours.  If desired, spread ketchup on top to cook the last 10 minutes.

1 (7 oz.) can green chilies, drained
3 cups shredded monterey jack cheese and/or cheddar cheese
2 medium tomatoes, peeled & sliced
4 large eggs
1½ cups evaporated milk
¼ cup flour
1 tsp. salt
Sliced avocado and sour cream for garnish

Preheat oven to 350°.  Lightly butter an 11 x 7 glass baking pan.  Arrange the chilies on the bottom of the casserole.
Top with an even layer of the cheese and then the sliced tomatoes.  In a large bowl, whisk the eggs until they are frothy.  Gradually whisk in the evaporated milk, flour and salt.  Carefully pour over the layers in the dish.
Bake 50-60 minutes, or until lightly browned.  Serve in squares and garnish with sour cream and avocado slices.

2½ pounds ground beef
15 ounce can tomato sauce
8 ounce can tomato paste
5 Tbsp. chili powder
2 tsp. cinnamon
1 tsp. allspice
1¼ tsp. salt
1 Tbsp. vinegar
1 tsp. black pepper
¼ tsp. garlic powder
1 tsp. onion salt
2 tsp. A-1 sauce
1 qt. water

Brown beef lightly.  Put all ingredients in crockpot and mix together well.  Cook for 12 hours or more on low.  Makes 4 to 6 servings.

1 (32 oz.) bag frozen hash brown potatoes, thawed
1 stick margarine, melted
¼ cup finely chopped onion
1 (10 oz.) can low fat cream of chicken soup
1 (16 oz.) carton light sour cream (2 cups)
8 oz. cheddar cheese, grated (2 cups)
1 – 2 lbs. low fat ham, cut into ½ inch cubes
1/3 cup Italian bread crumbs (homemade or from box)

Place all ingredients, except bread crumbs, in very large bowl and mix well.  Place mixture in 9” x 13” baking pan.  Top with bread crumbs. 
Bake uncovered 1 hour at 350° (325° for glass pan).

Serves: 6 - 8

1¼ pounds ground beef
2 packages (3 oz. each) Oriental flavor instant ramen noodles
¼ teaspoon ground ginger
2 tablespoons thinly sliced green onion
2 cups mixed stir fry vegetables

In large non-stick skillet, brown ground beef over medium heat 10 to 12 minutes or until beef is no longer pink, breaking up into ¾” pieces.  Remove with slotted spoon; pour off drippings.  Season beef with one seasoning packet from noodles; set aside.
In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet.  Bring to boil; reduce heat.  Cover, simmer 3 minutes or until noodles are tender, stirring occasionally.  Return beef to skillet; stir in green onion.
Makes 4 servings.

1 lb. ground beef
1 onion, chopped
½ green bell pepper, chopped
2 (10 oz.) cans cream of celery soup
1 Tbsp. prepared mustard
Salt & pepper to taste
1 pkg. Jiffy cornbread mix

Preheat oven to 400°.  Crumble meat and brown in skillet with onion & bell pepper.  Drain off fat, add soups and mustard.  Stir to mix well.  Add salt and pepper to taste.  Pour into a greased 9” x 9” baking dish.  Prepare cornbread mix according to pkg. directions and pour over meat mixture spreading evenly to edge of pan.  Bake approximately 30 minutes or until top of cornbread is golden brown.  Check by inserting toothpick or knife for doneness.

1 medium onion, chopped
1½ lbs. extra lean ground beef
1 (26 oz.) jar spaghetti sauce
1 Tbsp. Italian seasoning
1¼ cups water
1 (16 oz.) carton cottage cheese (2 cups)
12 oz. mozzarella cheese, grated (3 cups)
1 (8 oz.) pkg. lasagna noodles (9 noodles), uncooked

Brown onion and ground beef in very large pan for 3 minutes.  Drain off fat.
Add spaghetti sauce, seasoning and water.  Mix well.
Mix cottage cheese and mozzarella in medium bowl.
Layer ingredients in sprayed 9” x 13” baking dish in this order:
    3 uncooked lasagna noodles, meat, cheese
    3 more noodles, meat, cheese
    last 3 noodles, meat, cheese
Cover very tightly with foil.  Place pan on a baking sheet to catch any drips.
Bake 1 hour at 350° (325° for glass pan).  Removed from oven.  Let stand covered for 30 minutes before serving (important – it finishes cooking during this time).

6-8 servings