CHEESY BAKED ONIONS
Preheat oven to 350. Chop 4 large onions and sauge in 4 tablespoons butter.
Melt 4 tablespoons butter, stir in 1/4 cup flour, salt, pepper, 1/2 teaspoon dry mustard, 1 cup milk. Cook and stir until chickened.
Mix 1 cup shredded cheddar cheese with onions; put in greased 2 quart casserole dish. Top with white sauce. Sprinkle with more cheese. Bake 30 minutes.
OATMEAL CHOCOLATE CHIP CAKE
OATMEAL CHOCOLATE CHIP CAKE
1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 large eggs
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 tablespoon cocoa
12 oz. chocolate chips
3/4 cup nuts
Preheat oven to 350. Pour boiling water over oatmeal; let stand 10 minutes. Add sugars and margarine/ stir until margarine melts. Add eggs and mix well. Add flour, soda, salt and cocoa; mix well. Add half the chocolate chips. Pour into 9x13 pan. Sprinkle nuts and remaining chocolate chips on top. Bake 40 minutes.
1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 large eggs
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 tablespoon cocoa
12 oz. chocolate chips
3/4 cup nuts
Preheat oven to 350. Pour boiling water over oatmeal; let stand 10 minutes. Add sugars and margarine/ stir until margarine melts. Add eggs and mix well. Add flour, soda, salt and cocoa; mix well. Add half the chocolate chips. Pour into 9x13 pan. Sprinkle nuts and remaining chocolate chips on top. Bake 40 minutes.
Chicken & Stuffing Casserole
Chicken & Stuffing Casserole
1 chicken – cooked, boned and cut into pieces
Velveeta slices
1 can cream of chicken soup
1 box chicken-flavored Stove Top Stuffing
Preheat oven to 350. Place cooked chicken pieces in greased casserole. Top with cheese slices to cover; spread undiluted soup over cheese to cover. Prepare stuffing mix per package directions; spread prepared stuffing over top of soup. (You may need to add some chicken broth to moisten casserole). Bake 30 minutes at 350.
1 chicken – cooked, boned and cut into pieces
Velveeta slices
1 can cream of chicken soup
1 box chicken-flavored Stove Top Stuffing
Preheat oven to 350. Place cooked chicken pieces in greased casserole. Top with cheese slices to cover; spread undiluted soup over cheese to cover. Prepare stuffing mix per package directions; spread prepared stuffing over top of soup. (You may need to add some chicken broth to moisten casserole). Bake 30 minutes at 350.
CHEWY BLOND BROWNIES
CHEWY BLOND BROWNIES
1/2 cup softened margarine
1 1/4 cup brown sugar
1 1/3 cup oatmeal
1 1/3 cup flour
2 eggs
1/2 cup chocolate chips
1/2 cup nuts
2 teaspoons vanilla
3/4 teaspoon soda
3/4 teaspoon salt
Preheat oven to 350. Beat margarine and sugar; add eeggs. Add other ingredients and blend. Bake in 9x13 pan for 25 minutes.
1/2 cup softened margarine
1 1/4 cup brown sugar
1 1/3 cup oatmeal
1 1/3 cup flour
2 eggs
1/2 cup chocolate chips
1/2 cup nuts
2 teaspoons vanilla
3/4 teaspoon soda
3/4 teaspoon salt
Preheat oven to 350. Beat margarine and sugar; add eeggs. Add other ingredients and blend. Bake in 9x13 pan for 25 minutes.
CRUNCHY CHICKEN SALAD
CRUNCHY CHICKEN SALAD
3 tablespoons margarine
1 package Oriental noodles
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cooked chicken, cut up
1/2 cup dry roasted peanuts
1/4 cup sliced green onions
16 oz. bag coleslaw mix
Melt butter over medium heat in 10" skillet; stir in seasoning packet from noodles. Break noodles into small pieces and stir into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook 2 minutes longer, stirring constantly, until noodles are golden brown. Mix sugar, oil, vinegar and pepper in large bowl. Add chicken, onions and coleslaw mix and toss. Add peanuts and noodle mixture just before serving.
3 tablespoons margarine
1 package Oriental noodles
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cooked chicken, cut up
1/2 cup dry roasted peanuts
1/4 cup sliced green onions
16 oz. bag coleslaw mix
Melt butter over medium heat in 10" skillet; stir in seasoning packet from noodles. Break noodles into small pieces and stir into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook 2 minutes longer, stirring constantly, until noodles are golden brown. Mix sugar, oil, vinegar and pepper in large bowl. Add chicken, onions and coleslaw mix and toss. Add peanuts and noodle mixture just before serving.
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