LAUGHING COW SANDWICH

2 Slices of Tomato Basil Bread or whole grain(thick slices)
1 Swiss Laughing Cow Wedge
Pesto
Sliced Chicken or Rotisserie Chicken (cut up)
Kraft Cesar Dressing

One one slice of bread spread a wedge of the laughing cow cheese. Then on the other slice of bread spread the pesto. Then add the chicken and on top of the chicken, drizzle all over witht the cesar dressing. Can also be toasted.

DO NOT PEEK CASSEROLE

3 Lbs. Beef Stew Meat
1 Can Chicken Mushroom Soup
1/2 Cup Ginger Ale
1 Pack Lipton Onion Soup Mix

1(4oz.) Jar Mushrooms, drained

Preheat oven to 300. Combine all ings. Do not brown the meat or add any water to the soup. Mix well. It wil have lumps in it before it is cooked. Pour into a casserole dish and cover. Bake for 21/2 to 3 hours or until done. Smells so good baking. Serve over rice or pasta or with mashed potatoes and corn. Do not take the lid off of the dish while it is baking.

CHICKEN BREAST IN SOUR CREAM

6 Whole Skinless and Boneless Breasts, halved
6 Slices Bacon
2 Cans Undiluted Cream of Chicken Soup
1 Pint Sour Cream
Chicken Seasoning
Garlic Powder
Salt and Pepper

Wash and dry the chicken. Wrap the bacon around each breast. Secure with toothpicks. Butter a baking dish and lay each breasts in it. Mix sour cream and soup together in a bowl and add some chicken seasoning and garlic powder and some salt and pepper. Stir and pour over the chicken. Cover and bake at 300 for 3 hours.

BAKED BUTTERNUT SQUASH

2 Small Butternut
Blue Bonnett, melted
Cinnamon Sugar

Spray a jelly-roll pan and then pre-heat the oven to 350. Wash squash and split in half. Scoop out the seeds and soft fibers. Brush the inside of each squash with butter. Sprinkle with the cinnamon sugar. Place squash halves, seasoned side down on the pan. Add about 1/2 cup water. Bake for 1 hour to 11/2 hours or until squash is tender. Serve halves immediately or scoop the squash out and seve in a bowl and discard the skin.
Can also put some sour cream on top of it when you get your serving out to eat it.

JIFFY CORNBREAD DIP

This dip is different and good. Can be served around Thanksgiving.

2 Boxes Jiffy Cornbread, mixed, made up and baked
1 Onion, chopped
1 Bell Pepper, chopped
1 Can Rotel Tomatoes
1 Can Mexicorn
2 Cans Chicken Broth
12oz. Cheddar Cheese, shredded

Mix and bake cornbread. In a skillet over low heat. Saute onion and pepper until tender. In a bowl crumble the cornbread and add the tomatoes, corn and chicken broth and cheese. Last add the onion and pepper. Mix good.
Put into a sprayed dish and bake on 350 until firm. Good served with sliced turkey sandwiches or ham sandwiches.

PINA COLADA FRUIT SALAD

3 Medium Bananas, sliced
1 Medium Mango, peeled and cubed
4 Kiwifruit, peeled and cubed
1 (20oz.) Can Unsweetened Pineapple Tidbits, drained
1 (6oz.)Tub Pina Colada Yogurt
1/2 Cup Flaked Coconut, toasted

In a large mixing bowl combine the first 5 ingredients. Toss to coat. Sprinkle with coconut. Put in a glass serving bowl or individual glass dishes.

CORN FRITTERS

These fritters have a new twist to them. I love using cumin in cooking. These do have cumin in them. Very good. Just don't overdo it tho.

1 1/4 Cups Corn, fresh or frozen, thawed
1 Cup Chopped Bell Red Pepper, finely chopped
1 Cup or Less  Green Onions, finely chopped, can use regular onions
11/4 Cups Flour
1 Teaspoon Ground Cumin
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Cup Milk
6 Tablespoons Cooking Oil
In a bowl, combine the corn, pepper and onions. In another small bowl combine the flour, cumin, salt and pepper. Stir good and add to the corn mixture. Gradually add the milk, stirring until blended. In a skillet over medium heat add the oil. Drop batter by 1/4 cup into the oil. Cook for 3 minutes on each side or until golden brown. If heat is to high lower it so they will not scorch. May have to add more oil with each new batch.