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}