2 cups milk
½ tsp salt
1 tsp Season All seasoning
¾ tsp pepper
1 cup flour
2 tsp paprika
1 tsp garlic salt
4 chicken breasts
4 Tbsp butter

Preheat oven to 400°. Soak chicken breasts in bowl of milk 30 minutes. Mix the rest of the dry ingredients together in a large Ziploc bag. Melt the butter and coat a 9x13 baking pan. Remove chicken from milk and shake excess milk from chicken. Place all 4 pieces of chicken in the Ziploc bag and completely coat each piece with the seasoning mix. Place each chicken in the baking pan. Cook for 20 minutes, then turn the chicken over and cook for 20 more minutes or until cooked thoroughly.

¼ - ½ slab beef brisket
¼ cup water
2 Tbsp. Soy Sauce
2 Tbsp. Liquid Smoke
2 Tbsp. Worcestershire sauce
1 tsp celery salt
1 tsp garlic salt
1 tsp onion salt

Trim as much fat as possible off the brisket. Rub both sides of the meat with the dry ingredients. Brush the meat with the liquid smoke, Worcestershire, and soy sauce. Wrap tightly in foil and place in crock pot. Cover the bottom of the crock pot with 1/2 - 1/3 cup water. Replenish water in the bottom of the crock pot as needed. Don't allow to go dry. Cook meat on low 5-6 hours or cook on high 1 hour, then on low for 4-5 hours. If desired, brush on barbeque sauce last 1/2 hour of cooking or before serving.

1 can cherry pie filling
1 can mandarin oranges, drained
1 can sweetened condensed milk
1 can crushed pineapple, drained
1 large container Cool Whip
½ bag miniature marshmallows
1 ¼ cup chopped pecans (optional)

Mix cherry pie filling and sweetened condensed milk in large bowl. Fold in Cool Whip. Add remaining ingredients and mix thoroughly. Chill in refrigerator for several hours before serving.

1 32-oz package of frozen hash browns, thawed (The variety can be chunky or shredded)
1 pint sour cream
2 cups shredded cheddar cheese
½ cup chopped onion
1 tsp. salt
½ tsp pepper
½ stick melted butter
2 cups cornflakes, crushed
1 can cream of chicken soup

Mix all ingredients in a large mixing bowl except for the butter and crushed cornflakes. Spread into a 9 X 13 inch baking dish. Bake at 350 degrees for 45 minutes. Melt the butter and stir in the crushed cornflakes. Remove the casserole from the oven and top with cornflake mixture. Bake an additional 15 minutes or until crust is lightly browned and crispy. This recipe can serve 10-12 guests or can be divided into 2 smaller casserole dishes, baked and then placed in freezer for future use.

Additional items may be added to make this a main dish for breakfast or dinner, such as ham, sausage, bacon or chicken.

2-3 slices bacon, sliced in quarter pieces
3 cans Pork & Beans - drained
½ cup packed brown sugar
½ cup chopped onions
1/3 cup ketchup
½ Tbsp mustard
1 Tbsp Liquid Smoke
1 Tbsp Worcester Sauce
2 Tbsp molasses
1/3 cup relish or diced pickles

Preheat oven to 350 degrees. Place all ingredients in casserole dish except bacon and blend thoroughly. Place in oven and top with bacon. Cook for 30-45 minutes or until hot and bubbly.

30 Ritz snack crackers
1 ¼ cups crushed walnuts
2 tsp vanilla extract
1 ½ cups sugar
6 egg whites
2 tsp baking pawder
1 tsp cinnamon
Whipped topping

Preheat oven to 325 degrees. Crush snack crackers. Mix crushed crackers with sugar and walnuts and set aside. Beat egg whites until stiff slowly adding in vanilla baking powder. Fold nut mixture in with egg mixture. Grease two small pie tins lightly with butter. Pour mixture into each pie tin. Bake at 325 degrees for 35 minutes. Remove from oven and let cool. Refrigerate until ready to serve. Before serving spread whipped topping over the pie and sprinkle lightly with cinnamon.

1 ½ cups Picante Sauce
4 boneless chicken breasts
3 Tbsp light brown sugar
1 Tbsp mustard

Preheat oven to 420 degrees. Place chicken breasts in casserole dish. Mix remaining ingredients and pour over chicken breasts. Bake for 20-30 minutes in oven or until tender and cooked thoroughly.

This recipe is easy and delightfully tasty. Excellent served with a side of rice, noodles or potato dish and sure to be a crowd-pleaser.

½ cantaloupe, pared, seeds removed, and cut into cubes
1 Tbsp honey
¾ cup cubed cheddar cheese
¾ cup red grapes, sliced in half
½ cup honey-raosted peanuts
½ cup cubed ham (optional)

In large bowl place all ingredients. Drizzle honey over top and stir lightly. Refrigerate until ready to serve. For added color, serve on a fresh bed of lettuce.

This uniquely cool and refreshing salad is just perfect for the hot summer season! It is low in calories and rich in flavor!

12 carrots, sliced in rounds
½ lb. sliced cheddar or American cheese
1 medium onion, chopped
½ cup celery, chopped
¼ cup butter or margerine
2 Tbsp flour
1 tsp dry mustard
2 cups milk
1 cup buttered bread crumbs

Place sliced carrot rounds in saucepan of water and cook until barely tender, then drain. In a 2 quart baking dish place a layer of carrots, then a layer of cheese and repeat, ending with carrots on top. Saute onions and celery until clear in the butter. Add flour and mustard, mixing thoroughly. Add milk and stir until smooth. Pour over the carrot-cheese mixture. Cover with buttered bread crumbs. Bake in 350 degree oven until bubbly. You can also refrigerate this casserole until ready to bake. Be sure to bake at 350 degree for 45 minutes just before serving.

4-5 lb pot roast
3 Tbsp flour
2 Tbsp brown sugar
½ tsp. mustard
1 tsp. salt
Dash of pepper
¾ cup ketchup
1½ Tbsp. Worcestershire
1 Tbsp. Vinegar
2-3 stalks of celery, sliced
2-3 carrots, sliced
1 onion, sliced

In large mixing bowl place juice from drained peaches, vanilla instant pudding mix and sour cream; whip together until well blended. Dice peaches (or you can leave sliced) and place in mixture. Stir until well blended. Chill for ½ hour, then serve either as salad or dessert.

Note: can substitute apricots, fruit cocktail or other canned fruit of your choice.

1 29-oz (1 lb) can of peaches
1 large package Instant Vanilla Pudding (can use Suger-Free)
1 ½ cup sour cream

In large mixing bowl place juice from drained peaches, vanilla instant pudding mix and sour cream; whip together until well blended. Dice peaches (or you can leave sliced) and place in mixture. Stir until well blended. Chill for ½ hour, then serve either as salad or dessert.

Note: can substitute apricots, fruit cocktail or other canned fruit of your choice.

1lbs ground beef
1 yellow squash
1 green squash
1 green bell pepper
1/3 cup diced onion
1 8-oz can of tomato sauce
2 cans mild Rotel tomatoes, undrained
Salt and pepper to taste
Parmesan or any grated cheese to your liking (optional)
Sour cream (optional)

Wash and dice squash. Cut bell pepper in half, deseed, wash, drain and dice. Dice onion. Place all ingredients into large pan adding the tomato sauce and Rotel tomatoes. Mix thoroughly; set aside. In a skillet brown the hamburger meat until done. Remove any grease. Mix the hamburger into the pan containing the vegetables. Add salt and Pepper to taste. Place a lid on the pot and place on medium heat until vegetables are tender. Remove from heat and serve with a dollop of sour cream, Parmesan or grated cheese on top. If desired, mixture can be placed over rice, noodles or macaroni and served with dinner rolls and salad. Note: if you prefer less spicy Goulash, a 12 oz. can of diced tomatoes, drained, can be substituted for Rotel tomatoes.

Note, this can be prepared ahead of time and refrigerated until ready to bake. Serves 6-8 people.

2-4 Center Loin Chops approximately 1 inch thick
1 package herbed dry stuffing mix
1 Can Condensed Cream of Mushroom or Cream of Celery Soup
¼ can of water

Slice pork chops horizontally ¾ of the way open. Spoon in about ¼ cup of dry stuffing mix. Use toothpicks to keep pork chops closed. Salt and pepper pork chops. Place pork chops in crock pot. Mix soup and water in bowl and pour over pork chops. Cover and cook on low for 6 to 8 hours or on high 3-4 hours. Note: use crock pot liners to make clean up easier.

1 bag tortilla chips
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can Rotel diced tomatoes, undrained
1 medium pkg. shredded Mexican Cheddar cheese
2 cans chunk chicken in water, drained, and flaked.

In a 9x13" glass casserole dish place tortilla chips and break chips into smaller pieces. Spread flaked chicken pieces over chips. Mix soups, broth and Rotel tomatoes with green chilies in bowl. Pour over meat chips and chicken pieces, making sure to stir slightly so no areas are left dry in dish. Sprinkle cheese on top and bake at 350°F for about 1/2 hour, or until hot and bubbly. Serve with sour cream if desired.

Note, this can be prepared ahead of time and refrigerated until ready to bake. Serves 6-8 people.

2 lbs potatoes, cut into large chunks
1/3 cup olive or vegetable oil
1 envelope onion soup mix

Preheat oven to 450 degrees. In large plastic bag, place all ingredients. Tie bag and shake thoroughly. Untie bag and place on shallow baking sheet. Bake 40 mins or until tender. This recipe makes an excellent and easy side dish for any meal.

1/2 cup milk
1 can cream style corn
1/2 cup chopped onion
2 chicken bouillon cubes
2 diced potatoes
1 package mixed frozen vegetables
1 small jar cheese whiz

Boil water, bouillon cubes, potatoes, onions, and frozen mixed vegetables for 10 minutes. Add can of cream style corn, cheeze whiz, and milk. Stir until hot and serve.

1/2 cup Barbecue Sauce (or Brown Sugar Barbecue Sauce)
1/2 cup canned, crushed pineapple with juice
30 frozen, fully-cooked meatballs (16-oz. pkg.)

Place meatballs in crock pot or skillet. Mix barbecue sauce and pineapple and cover meatballs. Cook until thoroughly heated. Let cool, place toothpicks in meatball and serve.

6 green onions, finely chopped
1 package (8oz) cream cheese softened
1 package of flour tortillas (6-8)

Mix cream cheese and onions together. Spread on tortilla and roll up into log shape. Slice in ½ or thirds and secure with toothpick. Cover and refrigerate until ready to serve. Makes 12-18 roll ups.

1 package (8oz) cream cheese softened
1 (6oz) package shredded sharp cheddar cheese
1 package sliced sandwich ham (make selection that is not too thinly sliced or will tear when rolling)
1 to 2 tsp honey mustard to suit your own taste (you can also use regular mustard if desired)

Mix cream cheese, mustard and cheddar cheese together in a bowl thoroughly. Spread 1-2 Tbsp. evenly over ham slice and roll up into log shape. Slice in half or thirds and secure with toothpick. Place in container and refrigerate until ready to serve. Dependent upon length of cut and number of slices in ham package will make approximately 16-24 roll ups.