COWBOY CAVIER

BROCCOLI SALAD

2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 C raisins

3/4 cup sliced almonds

1 C mayo

1/2 cup white sugar

2 TBLS white wine vinegar

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Cook bacon, cool and crumble.

Cut broccoli and onion into bite size pieces.

Combine with bacon, raisins, almonds and mix well.

Dressing - mix the mayo, sugar & vinegar together until smooth.

Stir dressing into salad - let chill and serve.

{recipe from allrecipes.com}

GREEN BEAN CASSEROLE

4 cans green beans

1- 1 1/2 cups milk (3/4 for half pan)

2 cans cream of mushroom

1/4 tsp black pepper

Large Fried Onion

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Combine beans, milk, soup, pepper and 1/2 onions.

Pour into dish.

Bake uncovered 350 degrees for 30 minutes or until heated through.

Top with remaining onions.

bake uncovered 5 minutes or until onions are golden brown.

BUTTERY-ONION CORN ON THE COB

1 stick butter - melted

1 envelope onion soup mix

6 ears of corn - husks removed

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Melt butter - add onion soup mix - mix

Rub butter mixture over corn

Place each corn on piece of heavy duty foil

Bake at 450 degrees for 25-30 minutes - turning once

CORN CASSEROLE

1 can cream corn with liquid

2 cans corn - liquid from one can

2 eggs slightly beaten

1 box jiffy corn bread mix

1 stick butter melted

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Mix all

Bake 350 degrees for 35 minutes in a sprayed pan

Let set before cutting.


{Recipe from Chrissy Murphy}

PINEAPPLE CASSEROLE

2 cans - 20 oz pineapple chunks

6 TBLS self rising flour

1 C sugar

2 C sharp cheddar cheese - shredded ( I sometimes use white cheddar)

1 C crushed Ritz crackers - (I usually use a lot more)

1/2 C melted butter

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Drain pineapple - Save 6 TBLS of juice.

Combine sugar, flour, juice and mix well.

Mix butter and cracker crumbs and spoon over mixture.

bake at 350 degrees for 20-30 minutes.

Serve warm.

This fills a generous 9 x 9 pan. IF you double you can place in a 9 x 13 glass dish.


{Recipe from Sue DiGioia}

CHICKEN ENCHILADAS

2 Tbl. butter

2 large onions - thinly sliced

2 C shredded chicken

1/2 C roasted red bell peppers

2 - 3 oz packages cream cheese cubed or a full 8 oz if preferred

1/4 tsp salt and 1/4 tsp pepper

2 4.5 oz cans diced green chilies

1 small onion - chopped

2 garlic cloves - minced

2 tsp dried oregano

1/2 tsp sugar

1 14 oz can chicken broth

1/2 c salsa - I use pineapple salsa

10 7 in flour tortillas

shredded cheese

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Melt butter in large skillet - stir often...

Add onions and cook until carmelized.

Reduce heat to low and add chicken, roasted red peppers, cream cheese, and S & P. Stir until combined and set aside.

Pulse chilies and onion - garlic - oregano and sugar in blender or food processor until combined.

Bring chili mixture and chicken broth to a boil in a pan over high heat. Cook 5 minutes or until slightly thickened (like a thin gravy). Remove from heat and stir in salsa.

Spread 1/3 chili mixture evenly on botton of a lightly greased 13 x 9 pan. Spoon chicken mixture evenly down center of each tortilla. Roll up and place seam side down in prepared pan. Top with remaining chili mixture - sprinkle with cheese.

Bake at 375 degrees for 20-25 minutes or until bubbly.

{Recipe from Chrissy Gazzo via thedudleyfamily.blogspot.com}

MEATBALLS WITH CRANBERRY CHILI SAUCE

1 bag meatballs - 5 lbs. (GFS, Sam's) or I make my own little ones.
2 cans whole cranberry sauce
2 jars Heinz chili sauce

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Mix cranberry and chili in crockpot

Add meatballs to crockpot

Cook all day

{Recipe from Wendy Kowalski}

HAM ASPARAGUS WRAPS

12 slices of thin ham
2 Tbsp. mayo
1/2 tsp Horseradish
10 oz asparagus
3 oz cream cheese

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Cook asparagus and chill.

Blend cream cheese, mayo and horseradish.

Spread mixture on ham slices.

Place asparagus on top and roll up.

Cut into thirds.

{recipe from Tina DeLuca}

MEXICAN DIP

1 block of cream cheese
1 15 oz. can hormel chili with beans
1 small can green chilis - chopped with juice
1 bag shredded cheddar/mexican

Soften block of cream cheese and spread on bottom of dish

Layer can of chili with beans on top.

Pour green chilis on top.

Sprinkle bag of cheese on top.

Bake 350 degrees for 20 minutes

Scoop with tortilla chips


{recipe from Chrissy Murphy}