Ingredients:

½ envelope Italian salad dressing mix
2 Tbsp. melted butter
4 chicken breasts
1 (10 oz.) can cream of chicken soup.
1 pkg. (4 oz.) cream cheese softened
½ C. white wine
1 C. uncooked, minute rice
Parsley

Directions:

Reserve ½ of the Italian dressing mix and set aside. Combine the reserving half of the mix and butter in a large skillet. Rinse the chicken and pat dry. Fry the chicken in the hot butter mix until golden brown. Preheat the oven to 350 degrees F. Place chicken in a baking dish. Combine the soup, wine and cream cheese. Mix well and pour over chicken. Bake uncovered for 1 hour. Cook the rice. Serve the chicken over the rice. Garnish with parsley.

Ingredients:

1 lb. stewing beef
½ C. flour
1 tsp. salt
½ tsp. pepper
3 Tbsp. cooking oil
1 ½ C. water
2 onions, sliced and separated
3 potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced

Directions:

Cut meat into bite-sized pieces. In paper sack, combine flour, salt, and pepper. Put pieces of meat in sack, a handful at a time, and shake to coat. Reserve flour. Brown meat in oil on all sides. Add water, cover, and cook over low heat until tender, about 2 hours. Add vegetables to pan and continue cooking until vegetables are tender, about 30 minutes. If needed, thicken with reserved flour. Serve with your favorite side salad.

Ingredients:

1 lb. ground beef
1 small onion
1 (5.3 oz.) can evaporated milk
1 pkg. dry enchilada spice mix
1 (10 oz.) can cream of mushrooms soup
1 (4 oz.) can chopped green chilies
Tortillas chips
3 C. shredded cheddar cheese
Sour cream and guacamole (optional)

Directions:

Preheat oven to 350 degrees F. Brown ground beef and onion in a skillet, stirring until ground beef is crumbly. Drain. Stir in milk, enchilada spice mix, soup, and green chilies. In a 9 x 13 inch baking pan, make 2 layers of chips, ground beef mixture, and cheddar cheese. Bake for 30 minutes. Serve with sour cream and guacamole, if desired.

Ingredients:

2 pkgs. (10 oz.) frozen broccoli spears, slightly thawed.
6 cooked boneless skinless chicken breasts
Salt and pepper to taste
½ C. butter or margarine
1 (8 oz.) pkg. cream cheese
½ C. mayonnaise

Directions:

Preheat oven to 350 degrees F. place broccoli in a 9 x 13 inch casserole. Arrange chicken on broccoli. Sprinkle with salt and pepper. Melt butter or margarine in a medium skillet over medium heat. Stir in remaining ingredients. Heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Pour over chicken. Bake 35 minutes until bubbly and broccoli is tender crisp.

Ingredients:

½ lb. ground beef
¼ C. chopped onion
2 medium potatoes, peeled and shredded
1 (4 oz.) can chopped green chilies
½ C. water
4 corn tortillas
Shredded white cheese
Lettuce
Tomato

Directions:

Brown the ground beef in a 10 inch nonstick skillet, stirring until crumbly. Drain. Add onion and potatoes. Cook until tender. Stir in green chilies and water. Cook until water evaporates. Heat the tortillas in the microwave or skillet to soften. Spoon mixture on tortillas and roll. Sprinkle cheese on top. Microwave until cheese melts. Top with chopped lettuce and tomato.