CHEESE STUFFED SHELLS

• 12 Jumbo shells
• 1 egg beaten
• 12 oz. cottage cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Oregano
• Parsley
• 14 oz can Italian style stewed tomatoes (diced)
• 8 oz can tomato sauce

      Cook shells according to package (do not over cook)
Mix egg, cottage cheese, Mozzarella cheese, Parmesan cheese, oregano, and parsley.
Stuff mixture into shells.
Place stuffed shells into 9x9 casserole dish. Poor tomatoes and sauce over and around shells.
Cook 350 for 15 minutes covered and 15 minutes uncovered.
Sprinkle with mozzarella cheese 5 minutes before finished if desired.

SAUSAGE STUFFED SHELLS

• 12 Jumbo shells
• 1/2 lbs ground sausage
• 1 egg, beaten
• 1/2 cup Italian bread crumbs
• 1/2 cup Shredded mozzarella cheese
• Oregano
• Parsley
• Salt
• Pepper
• Spaghetti sauce
• Grated Parmesan cheese

      Cook shells according to package (do not over cook)
      Brown sausage in frying pan
      Mix egg, bread crumbs, mozzarella cheese, oregano, parsley, salt and pepper. Stuff mixture into shells.
Place stuffed shells into 9x9 casserole dish.
Poor spaghetti sauce over and in between shells, sprinkle with Parmesan cheese.
cook 375 covered for 40 minutes.
Sprinkle with mozzarella cheese 5 minutes before finished if desired.

CHICKEN CORDON BLEU

• 4 chicken Breasts split, if desired
• 4 slices boiled ham
• Swiss Cheese
• Flour
• 2 Eggs, beaten
• 3/4 cups fine dry bread crumbs
• 1/4 cup Parmesan cheese
• 1 Tbs Dried Parsley
• 1/2 envelope garlic and cheese dressing mix
• 1 can cream of chicken soup
• 1/2 cup sour cream

      Pound the chicken breast til thin. Place a slice of ham and a stick of Swiss cheese on each chicken breast. Roll, tucking in the sides to avoid oozing. Secure with toothpicks.  Dust rolled breast with flour and dip into the egg then roll in mixture of bread crumbs, Parmesan cheese, parsley and dressing mix. Chill one hour One hour before serving, crown chicken rolls in hot oil until golden.  Then place on a baking sheet and bake at 325 degrees for 30-45 min or until chicken is cooked. When meat is cooked start your sauce. Mix soup and sour cream in a sauce pan on stove top until warm.

CREAM CHEESE CHICKEN

• 6 Boneless Chicken Breasts
• 1 pack of dry Italian dressing
• 1/2 square of butter
• 1 pack of cream cheese
• 2 cans of cream of chicken soup

      Place butter on bottom of the crock pot, add a couple of chicken strips. Sprinkle with Italian seasoning. Cook on high for 2 hours then for 2 more hours on low. Add soup and cream cheese the last 15 min of cooking. For longer cooking time keep on medium heat.

TACO SOUP

• 1 pound hamburger
• 1 clove garlic
• 1 can zesty tomato soup
• 1/4 cup salsa
• 1 can corn
• 1 Tbsp taco seasoning
• 1 large onion
• 1 can vegetable beef soup
• 1 can kidney beans
• 1 can diced tomatoes
• 1 3/4 cups water
• 1 Tbsp chili powder

      Brown onion, hamburger and garlic. Add remaining ingredient's and gently boil for 5 minutes. Simmer longer if desired. To serve: Put Dorito chips in bottom of bowl, add a scoop of soup, top with sour cream and grated cheese.

MEXICAN CHICKEN CHOWDER

• 2 1/2 cups chopped Chicken
• 1 can corn
• 1 can cream chicken soup
• 1 can diced green chilies
• 2 Tbsp. cilantro
• 2 Tbsp. Taco Seasoning
• 2 cans chicken broth (or 4 chicken bullion cubes and 4 cups water)
• 1 cup water
• 1 cup sour cream
• Cheddar Cheese
• Tortilla Chips

      Put everything in the crock pot for 3 hours on high or 6 hours on low. When finished add the sour cream. To serve sprinkle with cheese and tortilla chips.

BUTTERMILK BAKED CHICKEN

• 8 slices white bread
• 1 cup Buttermilk
• Salt and Pepper
• 3/4 cup grated Parmesan cheese (2 1/2 ounces)
• 1 tsp dried Thyme
• 4 pounds chicken parts (legs, thighs, breasts and wings) rinsed and patted dry
• Vegetable oil, for baking sheet
• Hot-pepper sauce (optional)

      Preheat oven to 400'. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
      In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 tsp salt and 1/2 tsp pepper. In a separate bowl, mix bread crumbs, Parmesan, thyme, and 1/8 tsp pepper.
      Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl. Dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
      Bake until chicken is golden brown, about 35 minutes.

Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.