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Sweet Potato Boats

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 sweet chicken breasts, boiled and shredded2 cups chopped celery1 16-ounce can pineapple tidbits, drained?-1 pound seedless white grapes, halved1 cup sour cream 1 cu
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 sweet chicken breasts, boiled and shredded2 cups chopped celery1 16-ounce can pineapple tidbits, drained?-1 pound seedless white grapes, halved1 cup sour cream 1 cu
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Instructions
  1. While the potato is baking, fry bacon until crisp, adding a little brown sugar while frying
  2. Take bacon out of pan and let cool on plate
  3. Leave some bacon grease in the pan; put your ham in it and sau
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Tropical Chicken Salad

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 Large margarine 1 ? cups sugar 6 eggs ? cup crushed pineapple, with juice 1 12-ounce box vanilla wafers, crushed 1 7-ounce package coconut 1 cup nuts, chopped <b
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 Large margarine 1 ? cups sugar 6 eggs ? cup crushed pineapple, with juice 1 12-ounce box vanilla wafers, crushed 1 7-ounce package coconut 1 cup nuts, chopped <b
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Instructions
  1. Mix and toss lightly: Chicken, celery, pineapple and grapes
  2. In a separate bowl, mix sour cream, mayo, pecans and coconut
  3. Stir sour cream mixture into chicken mixture and top with coconut and a few p
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Turkey Noodle Casserole

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 2? cups wild rice1 onion, chopped1 green bell pepper, chopped2 tablespoons butter1 pound medium shrimp, boiled2 cups sharp cheddar cheese, shredded1 10 ?-ounce ca
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 2? cups wild rice1 onion, chopped1 green bell pepper, chopped2 tablespoons butter1 pound medium shrimp, boiled2 cups sharp cheddar cheese, shredded1 10 ?-ounce ca
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Instructions
  1. Cook pasta or noodles according to directions
  2. Drain well and put into well buttered 9x13 casserole dish
  3. Mix first 5 ingredients and mix into the pasta
  4. In the pasta pan, heat the soups, milk, Velvee
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Yellow Squash/Zucchini/Onion Packages

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Servings
people
Ingredients
  • 1-2 yellow finely chopped ham
Servings
people
Ingredients
  • 1-2 yellow finely chopped ham
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Instructions
  1. Cut onion in fine strips
  2. Cut squash and zucchini in rolls of about 2 inches in length, then cut into sticks
  3. Put all vegetables in large bowl and add all-purpose seasoning; mix well
  4. Cut sheets of fo
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Pasta Salad

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 package CoolWhip
  • 1/2 cup real bacon bits or pieces
  • 1/4 cup low-fat cream cheese
  • 1/2 cup package reduce-fat vanilla wafers
  • 8 ounces potatoes, baked
  • 8 ounces grated cheddar cheese, reserve 1/2 cup
  • 1 green cooking spray
  • 3 boiled the Dumplings
  • 1 large can artichokes, drained
  • 3 tablespoons shells, unbaked
  • 5 dashes Tabasco sauce
  • 1 teaspoon elbow macaroni
  • Salt and pepper, to taste
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 1 package CoolWhip
  • 1/2 cup real bacon bits or pieces
  • 1/4 cup low-fat cream cheese
  • 1/2 cup package reduce-fat vanilla wafers
  • 8 ounces potatoes, baked
  • 8 ounces grated cheddar cheese, reserve 1/2 cup
  • 1 green cooking spray
  • 3 boiled the Dumplings
  • 1 large can artichokes, drained
  • 3 tablespoons shells, unbaked
  • 5 dashes Tabasco sauce
  • 1 teaspoon elbow macaroni
  • Salt and pepper, to taste
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Instructions
  1. Mix mayonnaise, tabasco, Dijon and salt and pepper
  2. Toss pasta and remaining ingredients except tomatoes
  3. Refrigerate several hours before serving
  4. Add tomatoes at serving time
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Chocolate Cream Cheese Cupcakes

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Course Desserts
Co-op Covington EC
Servings
people
Ingredients
  • Filling:
  • 8 ounces (add as much are as little as you like)
  • 1 egg
  • 1/3 cup INGREDIENTS:
  • 1/8 teaspoon salt
  • 6 ounces chopped fine
  • package refrigerated biscuit dough, torn into pieces
  • 1-1/2 cups flour
  • 1 cup INGREDIENTS:
  • 1/4 cup mashed avocado
  • 1 teaspoon egg
  • 1/2 tsp salt
  • 1 cup block of cream cheese
  • 1/3 cup oil
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon butter
Course Desserts
Co-op Covington EC
Servings
people
Ingredients
  • Filling:
  • 8 ounces (add as much are as little as you like)
  • 1 egg
  • 1/3 cup INGREDIENTS:
  • 1/8 teaspoon salt
  • 6 ounces chopped fine
  • package refrigerated biscuit dough, torn into pieces
  • 1-1/2 cups flour
  • 1 cup INGREDIENTS:
  • 1/4 cup mashed avocado
  • 1 teaspoon egg
  • 1/2 tsp salt
  • 1 cup block of cream cheese
  • 1/3 cup oil
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon butter
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Instructions
  1. Combine cream cheese, eggs, 1/3 cup sugar and salt
  2. Beat well
  3. Stir in chips; set aside
  4. Sift flour, 1 cup sugar, baking cocoa, soda and 1/2 teaspoon salt in a large bowl
  5. Add water, oil, vinegar and vanilla
  6. Beat until combined, 2 minutes
  7. Fill lined muffin cups 1/3 full
  8. Top each one with 1 tablespoon cream cheese mixture
  9. Sprinkle with sugar and chopped nuts if desired
  10. Bake at 350 degrees 15-18 minutes
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All-American Quiche

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Course Appetizers
Co-op Covington EC
Servings
people
Ingredients
  • 1 8 ounce crushed red pepper (can be reduced)
  • 1 cup milk
  • 1/4 cup cooking spray
  • 1 tablespoon cream of celery soup
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 cup can Swanson's premium white chicken
  • 1/2 teaspoon Colby cheese, grated
  • 1 10 inch can sliced pineapples
Course Appetizers
Co-op Covington EC
Servings
people
Ingredients
  • 1 8 ounce crushed red pepper (can be reduced)
  • 1 cup milk
  • 1/4 cup cooking spray
  • 1 tablespoon cream of celery soup
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 cup can Swanson's premium white chicken
  • 1/2 teaspoon Colby cheese, grated
  • 1 10 inch can sliced pineapples
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Instructions
  1. Heat oven to 350 degrees
  2. Heat cream cheese and milk over low heat; stir until smooth
  3. Sauté onion in margarine
  4. Gradually add slightly cooled cream cheese sauce to eggs
  5. Add onion, ham and seasoning; mix well
  6. Pour into pastry shell
  7. Bake for 35-40 minutes or until set
  8. Serves 8
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Hot Corn Dip

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Course Appetizers
Co-op Covington EC
Servings
people
Ingredients
  • 1 15 ounce teriyaki sauce
  • 1 15 ounce 2 potatoes, cubed (optional, but good)
  • 1 20 ounce on pepper
  • 1 8 ounce 3 carrots, sliced (optional, but better)
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon beaten
Course Appetizers
Co-op Covington EC
Servings
people
Ingredients
  • 1 15 ounce teriyaki sauce
  • 1 15 ounce 2 potatoes, cubed (optional, but good)
  • 1 20 ounce on pepper
  • 1 8 ounce 3 carrots, sliced (optional, but better)
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon beaten
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Instructions
  1. Preheat over to 350 degrees
  2. Mix all ingredients in baking dish
  3. Bake 30 minutes
  4. Serve with corn chips
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Chicken Ball

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 8 ounces mini chocolate chips
  • 1 envelope cans fruit cocktail, undrained
  • 1 9.75 ounce box raisins
  • 1/2 cup cans black beans (drained)
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 8 ounces mini chocolate chips
  • 1 envelope cans fruit cocktail, undrained
  • 1 9.75 ounce box raisins
  • 1/2 cup cans black beans (drained)
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Instructions
  1. Mix cream cheese and salad dressing mix
  2. Drain chicken and break up the chunks in a separate bowl until it looks shredded
  3. Mix with cream cheese mixture
  4. Roll into ball and roll it in pecans
  5. Refrigerate overnight
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Hot Chicken Salad in Stuffing Crust

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups package vanilla wafer cookies
  • 1/2 cup butter, melted
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2 cups chicken with rice soup
  • 1 cup seasoning
  • 1/2 cup white or yellow corn, fresh or frozen
  • 1 8 ounce potato, salad
  • 1/2 cup vanilla, divided
  • 1 2 ounce strawberries, fresh or frozen, sliced
  • 2 tablespoons Topping:
  • 1 1/2 teaspoons scalded canned milk
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups package vanilla wafer cookies
  • 1/2 cup butter, melted
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2 cups chicken with rice soup
  • 1 cup seasoning
  • 1/2 cup white or yellow corn, fresh or frozen
  • 1 8 ounce potato, salad
  • 1/2 cup vanilla, divided
  • 1 2 ounce strawberries, fresh or frozen, sliced
  • 2 tablespoons Topping:
  • 1 1/2 teaspoons scalded canned milk
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Instructions
  1. Preheat oven to 350 degrees
  2. In a medium bowl, combine stuffing mix and butter; reserve 1/2 cup for topping
  3. To remaining stuffing, add eggs, mix well
  4. Spoon into greased 9-inch pie plate; press on bottom and up sides of rim to form a crust
  5. In a large bowl combine remaining ingredients except reserved stuffing; spoon into prepared crust
  6. Sprinkle with reserved stuffing
  7. Bake 40-45 minutes or until completely heated
  8. Let stand 10 minutes
  9. Refrigerate leftovers
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