Launa's Chicken and Rice Casserole

• 3 cups diced cooked chicken
• 2 cans cream of chicken soup
• 8 oz sour cream
• 1 4 oz can chopped green chilis
• 3 cups cooked rice
• 2 cups shredded cheddar
• 2 cups Nacho cheese chips crushed

Mix chicken, soups, sour cream and green chilis. Put rice into a well greased 9x13 pan. Pour chicken mixture over top. Sprinkle with cheese. Bake at 350 for about 35 minutes. Add crushed chips and bake 5 minutes more. Be careful not to burn the chips.

I haven't tried it, but it seems to me that this recipe minus the chips would freeze very well! It may be an addition to our Once a Month Cooking.

Mom's Sugar Cookies

• 4 cups sifted flour
• 2 t baking powder
• 1/4 t salt
• 1 cup butter
• 2 cups sugar
• 2 eggs
• 2 t vanilla
• 1/4 cup milk

Blend wet ingredients. Add dry ingredients and mix well. Refrigerate at least 1 hour.

Bake at 375 for 12 minutes.


Frosting

softened butter
powdered sugar
milk
vanilla

Mincemeat Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg, slightly beaten
• 1/2 teaspoon baking soda
• 9 oz Borden's mincemeat
• 1/2 cup nuts
• 2 1/2 cups flour
• 5 tablespoons milk

Cream butter and sugar; add egg. In another bowl break apart mincemeat into small pieces, add nuts and sifted dry ingredients. Stir into creamed mixture and add milk. Blend well. Cover bowl and chill 30 minutes in refrigerator. Shape dough in 3 rolls on waxed paper. Chill several hours in freezer. To bake, cut into 1/4 inch slices. Bake on a buttered cookie sheet at 350 for 12 minutes.

Blueberry Dream Pie

• 1 1/2 cup fresh blueberries
• 1 teaspoon sugar
• 1 can sweetened condensed milk
• 1/4 cup lemon juice
• 1 baked 9 inch pie shell
• 1 cup flaked coconut
• 1 cup chopped nuts
• 9 oz frozen whipped topping

Sweeten berries with sugar. Let stand until sugar dissolves. Blend milk and lemon juice; stir in berries, coconut, and nuts. Fold in whipped topping. Spoon filling into pie shell. Chill well before serving.

Festive Strawberry Salad

• 16 oz cream cheese
• 2 tablespoons mayonnaise
• 2 tablespoons sugar
• 20 oz frozen sweetened strawberries, partially thawed
• 2 cups mini marshmallows
• 12 oz crushed pineapple, drained
• 8 oz whipped topping
• 1/2 cup chopped pecans or walnuts

Combine all ingredients. Pour into a mold or freezer safe dish. Freeze thoroughly. Take salad out 15-20 minutes before serving.

Green Chili Egg Casserole

• 10 eggs
• 1/2 cup flour
• 1/2 teaspoon baking powder
• dash salt
• 1/4 cup melted butter
• 2 cups cottage cheese
• 8 oz grated Monterey Jack cheese
• 8 oz grated Cheddar cheese
• 8-10 oz fire roasted green chilis, chopped
  
• 10-1 oz chopped spinach (drained well)
• avocado
• diced tomato
  

Preheat oven to 350. Beat eggs until fluffy. Add cottage cheese to eggs; mixture will be lumpy. Gradually add cheeses and combine thoroughly. Stir in green chilis and chopped spinach thoroughly. Stir in dry ingredients. Melt butter and coat bottom of pan. Pour in egg mixture. Bake, covered with aluminum foil, for 50 minutes. Bake another 10 minutes uncovered. Garnish with avocado slices and diced tomato.

Cranberry Cake

• 3 eggs
• 2 cups sugar
• 3/4 cup butter softened
• 1 teaspoon almond extract
• 2 cups all purpose flour
• 2 1/2 cups cranberries (about one bag)
• 2/3 chopped pecans
• whipped cream

Beat eggs and sugar until slightly thickened and light in color, about 5 minutes. Add butter and almond extract; beat two minutes. Stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 9x13 pan. Bake at 350 for 45-50 minutes.