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Quick and Easy Mexican Chicken

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Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 15 ounce shrimp, peeled and deveined1 large can tomatoes3 stalks celery, chopped3 8-ounce cans tomato sauce1 bell pepper, chopped3 tablespoons Worcestershire sauce1
Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 15 ounce shrimp, peeled and deveined1 large can tomatoes3 stalks celery, chopped3 8-ounce cans tomato sauce1 bell pepper, chopped3 tablespoons Worcestershire sauce1
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Instructions
  1. Preheat oven to 350 degrees
  2. Spray 13x9-inch pan with cooking spray
  3. In a large bowl, stir together soups and tomatoes; add chicken
  4. Layer tortillas and the chicken mixture, beginning and ending with
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Red Bean Toss

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Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 1 15? ounce piece Kelley?s? fully cooked smoked sausage1 2-ounce slice Havarti cheese Hot dog or hoagie roll Mustard Sweet banana pepper rings D
Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 1 15? ounce piece Kelley?s? fully cooked smoked sausage1 2-ounce slice Havarti cheese Hot dog or hoagie roll Mustard Sweet banana pepper rings D
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Instructions
  1. In a large bowl, combine beans, celery, pickle, onion and cheese
  2. In a small bowl, blend mayonnaise, Worcestershire sauce and salt; toss with bean mixture
  3. Place in a 11⁄2 quart casserole dish
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Squash and Sausage Casserole

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Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • ? pound mayonnaise1 cup sour cream1 3-ounce package Oscar Mayer? real bacon bits2-3 green onions, chopped fine1 medium tomato, chopped fine
Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • ? pound mayonnaise1 cup sour cream1 3-ounce package Oscar Mayer? real bacon bits2-3 green onions, chopped fine1 medium tomato, chopped fine
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Instructions
  1. Add all ingredients together and salt and pepper to taste
  2. Bake at 350 degrees 30-45 minutes until brown
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Summer Salad

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Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 8 ounce turkey, diced1 cup Swiss cheese, shredded1 cup spinach, chopped6 large eggs
Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 8 ounce turkey, diced1 cup Swiss cheese, shredded1 cup spinach, chopped6 large eggs
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Instructions
  1. Mix ranch dressing and drain pasta really well
  2. Dice onion and cucumber and combine all together, adding peas last, then salt and pepper
  3. Refrigerate for a couple of hours to let flavors mix

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Swamp Dip

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Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 1 cup tomatoes, peeled and diced
Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 1 cup tomatoes, peeled and diced
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Instructions
  1. Combine all ingredients and mix well
  2. Serve with wheat thins or your favorite cracker or chip
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Sweet Garden Salsa

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Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 2 pounds tomatoes 1 10-ounce package frozen spinach 1 tablespoon butter or oil
Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 2 pounds tomatoes 1 10-ounce package frozen spinach 1 tablespoon butter or oil
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Instructions
  1. In mixing bowl, thoroughly combine tomatoes, peppers and onion; stir in vinegar, sugar and salt
  2. Let mixture stand at least 30 minutes at room temperature and then store in refrigerator until ready to
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Sweet Potato Pecan Bread

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Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ? cups can chunky clam chowder soup1 7-ounce can tuna, drained and flaked? cup cooked whole kernel corn1/8 teaspoon hot pepper sauce1 tablespoon cornstarch2 tablespoo
Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ? cups can chunky clam chowder soup1 7-ounce can tuna, drained and flaked? cup cooked whole kernel corn1/8 teaspoon hot pepper sauce1 tablespoon cornstarch2 tablespoo
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Instructions
  1. Preheat oven to 325 degrees
  2. Grease bottom only of 8x4x2 ?-inch loaf pan
  3. Stir together flour, baking powder, salt and spices in a mixing bowl
  4. With a spoon, stir in sugar, eggs, oil and milk
  5. Stir to
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Venison Stroganoff

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Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 pound noodles, cooked
Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 pound noodles, cooked
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Instructions
  1. Cook onion and flour in margarine until golden brown
  2. Add meat mixed with salt, pepper and paprika
  3. Brown well
  4. Add mushrooms and soup
  5. Cook 5 minutes
  6. Add sour cream and heat until all the mixture is
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Watermelon Ice

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Servings
people
Ingredients
  • 1 teaspoon Batter:
Servings
people
Ingredients
  • 1 teaspoon Batter:
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Instructions
  1. In a microwave-safe bowl, sprinkle gelatin over water; let stand for 2 minutes
  2. Microwave on high for 40 seconds; stir
  3. Let stand for 2 minutes or until gelatin is dissolved
  4. Pour into a blender or fo
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Banana Split Ice Cream

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 3 bananas, milk to fill freezer container
  • 6 tablespoons Topping:
  • 3 cups INGREDIENTS:
  • 3 cups of lemon juice, optional
  • ½ cup frozen vanilla ice cream
  • 6 tablespoons chopped pecans
  • 1 small plain yogurt
  • 3 cups of real bacon bits
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 3 bananas, milk to fill freezer container
  • 6 tablespoons Topping:
  • 3 cups INGREDIENTS:
  • 3 cups of lemon juice, optional
  • ½ cup frozen vanilla ice cream
  • 6 tablespoons chopped pecans
  • 1 small plain yogurt
  • 3 cups of real bacon bits
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Instructions
  1. Mix all ingredients together and freeze in a 4 or 5-quart ice cream freezer according to freezer directions
  2. Ripen 4 hours
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