SOUR CREAM
CHICKEN
1 small jar
chipped beef
6 slices bacon
6 chicken breasts
1 can cream of
mushroom soup
1 pint sour cream
3 oz cream cheese
1 cup sliced
fresh mushrooms
1/4 dry white wine
Place chipped beef in bottom of buttered casserole dish. Wrap bacon around breasts and sprinkle with pepper and lay in casserole. Combine soup, sour cream, cream cheese in mixer, add mushrooms and pour over chicken. Cover with foil and bake at 300 for 45 minutes. Remove foil and add wine and cook for 30 more minutes.
CUMIN RICE
1 cup raw white long grain rice
1 T olive oil
1/4 cup each of chopped onion and bell pepper
2 cans beef consommé
1 T cumin seed (ground may be substituted)
1/2 tsp garlic salt
2 T Worcestershire sauce
Saute the rice and vegetables in olive oil until lightly brown, stirring occasionally. Add consommé, garlic salt and cumin seed and bring to a boil. Cover and simmer on low for 30 minutes.
LAYERED GARDEN VEGETABLE BAKE
1 eggplant, peeled and thickly sliced
2 zucchini squash, sliced
2 yellow squash, sliced
I large onion, sliced
1 bell pepper sliced
2 tomatoes, thickly sliced
Olive oil
1 cup shredded Monterrey Jack or Mozzarella cheese
In a greased casserole dish layer vegetables. Drizzle with oil. Cover with foil and bake for 15 minutes at 350. Remove foil, add cheese and bake until cheese is melted.
HERSHEY BAR PIE
6 Hershey bars with almonds
18 large marshmallows, quartered
1/2 cup milk
1 cup XX whipping cream stiffly whipped
1 graham cracker crust
Whipped cream
Shaved chocolate
In a saucepan, stir together Hershey bars, marshmallows and milk until melted. Cool slightly. Combine with whipped cream and spread into crust. Chill. Top with more whipped cream and garnish with chocolate shavings.
HEATH BAR CAKE
1 box German Chocolate cake mix (prepare according to directions, cool)
Makes 2 round layers
1 large tub whipped topping
6 large Heath Bars, crushed
Ice bottom layer with whipped topping and sprinkle with half of the crushed Heath Bars. Add top layer, ice top and sides, sprinkle top and sides with remaining crushed Heath Bar. Cover and refrigerate.
BACON
CHEDDAR BALL
1 lb cheddar cheese
16 slices crisply fried bacon, well drained and crumbled
1 tsp salt
6 green onions, chopped
Hellman’s mayonnaise
1/2 cup toasted chopped pecans
Combine all ingredients. Add enough Hellman’s to moisten and and roll into a ball. Wrap in plastic wrap and refrigerate. Serve with crackers
