CREAM CHEESE OLIVE SPREAD

8oz. Cream Cheese, softened
1/2 Cup Mayo
1/2 Cup Chopped Pecans
1 Cup Salad Olives diced or can use black olives, diced
2 Tablespoons Olive Juice
Dash of Pepper

Mix Mayo and cream cheese. Add other ings. Ref. for 4 hours or overnight. Can keep in the ref. for two weeks. Serve on Ritz or on toast.

CRANBERRY FRENCH CHICKEN

2 or 3 Lbs. Chicken Breast
16oz. Can of Jellied Cranberry Sauce

8oz. Bottle Creamy French Dressing
1 Envelope Onion Soup Mix

Wash chicken, pat dry. In a 9 x 13 sprayed pan place the chicken in it with the skin side up in a single layer. In a medium bowl mix all the ings. together and then pour over the chicken. Bake uncovered on 300 for 2 hours or until it is done.

INDIAN CORN

1 Lb. Ground Chuck
1 (16oz.) Can Whole Kernel Corn, drained
1/2 Onion, chopped
1(12oz.) Jar Taco Sauce


Brown the meat and onion until done. Drain. Then add the taco sauce and simmer for 6 minutes. Serve with tortilla chips and sour cream.

LAUGHING COW CHEESE SPREAD

This is a recipe using one of the wedges of the laughing cow cheese. Do not use to much of the dressing mix or it may get to salty. Just work with it.
1 Laughing Cow Light Swiss Cheese Triangle
1/4 Pack Ranch Dressing Mix
Crushed Black Pepper


Cover the cheese triangle with the dressing mix. Then roll in crushed black pepper. Put on a small plate.Serve this on ritz crackers.

CROCKPOT MEATBALLS WITH SAUCE

1 Bottle Heinz Ketchup
1 Bottle Chili Sauce
1 Jar Red Currant Jelly
1/4 Packed Brown Sugar
1 Bag Pre-cooked Meatballs can use up to 100 of them

Mix the ketchup, chili sauce and jelly and brown sugar together. Pour your meatballs into your crockpot. Add the ketchup mixture and stir and let these cook for 4 hours on high or 7 hours on low.

VEG. SOUP BURGERS

1 Lb. Ground Chuck, browned and drained
1 Onion, diced
1 Can Campbell's Alphabet Veg. Soup, do not add any water
1 Tablespoon Mustard
Salt and Pepper to taste
Hambruger Buns, not cheap ones, buttered and toasted

Brown the ground chuck and onion together. Cook until done. Drain. Then add the soup and mustard. Stir well and let simmer for 15 minutes. Butter and toast the buns. Serve.

TOMATO GRAVY FOR MEATLOAF TOPPING

1 Can Crushed tomatoes
1 Can Sloppy Joe Sauce
1 Envelope of Onion Soup MIx
2 Teaspoons Brown Sugar

In a medium kettle mix all the ings. together and let simmer on low. Pour over your meatloaf slices as a sauce or can serve on the side as a sauce for the meatloaf.