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Mexican Chicken Spaghetti

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Servings
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Ingredients
  • 4 chicken breasts
    1 package spaghetti
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can mild Ro-tel tomatoes
    1 package mild cheddar cheese, grated
    1 small bo
Servings
people
Ingredients
  • 4 chicken breasts
    1 package spaghetti
    1 can cream of chicken soup
    1 can cream of mushroom soup
    1 can mild Ro-tel tomatoes
    1 package mild cheddar cheese, grated
    1 small bo
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Instructions
  1. Boil chicken until tender
  2. Remove chicken from broth, let cool, debone and cut into bite-size pieces
  3. Add noodles to broth and cook until tender
  4. Remove about 1/2 cup of broth and set aside
  5. Saut? the
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Never-Miss-the-Meat Chili

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Ingredients
  • 4 cloves minced garlic
    6 ounces sliced mushrooms, optional
    1 large diced onion
Servings
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Ingredients
  • 4 cloves minced garlic
    6 ounces sliced mushrooms, optional
    1 large diced onion
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Instructions
  1. Drain and rinse all beans
  2. Cook garlic, mushrooms and onions in water for two minutes
  3. Add tomatoes, tomatoes with chilies, tomatoes in sauce, all the beans and oregano and cumin
  4. Heat through, then a
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Peanut Butter Ice Cream Pudding

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Course Desserts
Servings
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Ingredients
  • 1 package bread sticks, recommended Pillsbury?1 ounce poppy seeds 1 ounce honey
Course Desserts
Servings
people
Ingredients
  • 1 package bread sticks, recommended Pillsbury?1 ounce poppy seeds 1 ounce honey
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Instructions
  1. Combine graham cracker crumbs and butter and press into a 9x13-inch pan
  2. Mix peanut butter and confectioner?s sugar until crumbly
  3. Reserve about 1⁄8 cup of crumbs for topping
  4. Spread remaining c
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Pineapple Cheese Ball

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Ingredients
  • 1 8 ounce pasta? cup butter or margarine1-ounce package Hidden Valley Original Ranch dressing mix? cup frozen English peas and carrots3 cups turkey (or chicken), cooked and cube
Servings
people
Ingredients
  • 1 8 ounce pasta? cup butter or margarine1-ounce package Hidden Valley Original Ranch dressing mix? cup frozen English peas and carrots3 cups turkey (or chicken), cooked and cube
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Instructions
  1. Mix cream cheese, pineapple, green pepper, onion and salt until well blended
  2. Cover and refrigerate 30 minutes, shape into a ball; roll in pecans
  3. Refrigerate and cover over night
  4. Serve with crackers
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Potato Pie

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Course Desserts
Servings
people
Ingredients
  • 9 inch hot sausage, bulk1 cup celery, chopped1 cup onion, chopped1 cup green pepper, chopped2 10 ?-ounce cans chicken broth1 cup regular rice, uncooked
Course Desserts
Servings
people
Ingredients
  • 9 inch hot sausage, bulk1 cup celery, chopped1 cup onion, chopped1 cup green pepper, chopped2 10 ?-ounce cans chicken broth1 cup regular rice, uncooked
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Instructions
  1. Heat oven to 425 degrees
  2. Prepare pie crust
  3. Beat eggs slightly with rotary beater; beat in remaining ingredients
  4. Pour into pie crust
  5. (To prevent spills, place pie pan on oven rack or on open oven d
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Shrimp Dip

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Servings
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Ingredients
  • 2 6 ounce flour2 teaspoons baking soda1 teaspoon salt? teaspoon baking powder1? teaspoons ground cinnamon? cup pecans, finely chopped3 eggs2 cups sugar1 cu
Servings
people
Ingredients
  • 2 6 ounce flour2 teaspoons baking soda1 teaspoon salt? teaspoon baking powder1? teaspoons ground cinnamon? cup pecans, finely chopped3 eggs2 cups sugar1 cu
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Instructions
  1. Combine all ingredients and stir together
  2. Refrigerate for four hours before serving with crackers
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Southern Style Quail

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Servings
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Ingredients
  • 6 quail head of cabbage with large leaves? cup uncooked rice1-2 raw eggs1/8 cup chopped parsley1 small onion, chopped? pound ground pork ? teaspoon nutmeg
Servings
people
Ingredients
  • 6 quail head of cabbage with large leaves? cup uncooked rice1-2 raw eggs1/8 cup chopped parsley1 small onion, chopped? pound ground pork ? teaspoon nutmeg
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Instructions
  1. Clean quail and split down back
  2. Sprinkle with salt and pepper and flour lightly
  3. Brown until golden brown in heavy skillet in hot butter
  4. Remove from pan and place in baking dish
  5. Add 3 tablespoons f
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Spicy Mixed Nuts

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Ingredients
  • 2 cups package of seashell macaroni prepared according to package directions1 package of dry ranch dressing mix, prepared according to directions1 large red onion, diced1 cucumber
Servings
people
Ingredients
  • 2 cups package of seashell macaroni prepared according to package directions1 package of dry ranch dressing mix, prepared according to directions1 large red onion, diced1 cucumber
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Instructions
  1. Preheat oven to 325 degrees, mix peanuts, pecans and sunflower kernels in a medium bowl
  2. Add remaining ingredients, toss to coat
  3. Spread into single layer on foil-covered baking sheet
  4. Bake 20 minutes
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Spinach Salad

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Servings
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Ingredients
  • 8 ounces pork chops1 tablespoon shortening2 tablespoons onion, chopped1 green pepper, sliced in rings1 (2 ? cups) can tomatoes? cup rice1 teaspoon salt
Servings
people
Ingredients
  • 8 ounces pork chops1 tablespoon shortening2 tablespoons onion, chopped1 green pepper, sliced in rings1 (2 ? cups) can tomatoes? cup rice1 teaspoon salt
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Instructions
  1. Mix dressing and pour over salad just before serving
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Turkey Chowder

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Course Soups
Servings
people
Ingredients
  • 1 cup apple cider2 quarts orange juice1 cup lemon juice (fresh is best, but can use bottled)1 quart pineapple juice1 quart cranberry juice4 cinnamon sticks about 15 cl
Course Soups
Servings
people
Ingredients
  • 1 cup apple cider2 quarts orange juice1 cup lemon juice (fresh is best, but can use bottled)1 quart pineapple juice1 quart cranberry juice4 cinnamon sticks about 15 cl
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Instructions
  1. Saut? onions, mushrooms, celery and carrots in butter
  2. Stir in flour, water, bouillon cubes, tarragon leaves, pepper and turkey
  3. Cover and cook 10 minutes
  4. Stir in milk and cheese and heat to low simm
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