TATOR TOT CASSEROLE
(My version of an old classic)

1 pound hamburger meat
1 ( 16 oz. ) bag Tator Tots
1 can green beans, drained
1 small onion, chopped
1 can Cream of Mushroom soup
1 can Fiesta Nacho Cheese soup    
1 soup can of milk
1 Tbsp. Worchestershire Sauce
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 cups shredded cheddar cheese

Butter a 2 and 1/2 qt. baking dish.
In a small bowl, combine the cheese soup and milk. Pour half of it into your buttered baking dish.
Fry the Tator Tots until lightly golden colored. Set aside.
Brown the hamburger meat and onions with the Worchestershire Sauce, salt, pepper, and garlic powder until done. Drain off grease.
Add the green beans, the cream of mushroom soup, and the other half of cheese soup mixture to the meat. Mix well.
Now, place half of the Tator Tots on top of the cheese soup mixture in the buttered baking dish. Slowly, pour meat mixture on top. Place the other half of the Tator Tots on top of the meat. Spread shredded cheese on top.
Bake in a pre-heated 350 degree oven for 25 to 30 minutes, until cheese has melted. Let sit for 10 minutes before serving.
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CHICKEN AND WATER CHESTNUT CASSEROLE

4 medium sized chicken breasts, boiled, deboned, and chunked
1 can cream of chicken soup
1 Tbsp. minced onions
1/2 tsp. salt
1 can water chestnuts, drained    
3/4 cup Mayo
1 cup finely minced celery
1 cup cooked instant rice
1 Tbsp. lemon juice

Saute celery and onions in 1 Tbsp. butter. Mix all other ingredients with them. Pour into greased casserole dish.

Top with:
1 cup of crushed plain potato chips.
Drizzle 1/4 cup melted butter over the top.
Bake at 375 degrees for 25 minutes.
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LAYERED FIESTA CASSEROLE

1 lb. extra lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch size)
1 and 1/2 cups Shredded Sharp Cheddar Cheese, divided

Pre-heat oven to 375 degrees. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to boil. Spoon 1 cup meat mixture onto bottom of 9 x 13 -inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil. Bake 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.
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CHICKEN AND DUMPLINGS
(My version of an old classic)

6-8 pieces of chicken (or 1 whole chicken)
1/2 stick of butter
1 tsp. salt
1 tsp. pepper
1 (12 ounce can) evaporated milk
2 cup all-purpose flour
3 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 tablespoon shortening
3/4 cup milk

Cut up the chicken if necessary. If using pieces, just put them in a large pot (6 quart or more). Add 6 cups of water, butter, 1 tsp. salt, and 1 tsp. pepper. Cook, covered, over medium heat until the chicken is done and about to fall off the bone, around 45 minutes to an hour. Watch the pot to make sure it doesn't boil over. Debone your chicken and add back to the broth. Add the can of evaporated milk.
While the chicken is cooking: Mix your flour, baking powder, baking powder, and salt in a bowl. Stir in your shortening and then your milk. You should have a dough that is easy to work. Next flour a countertop or cutting board and place your dough on it. Kneed your dough until it is a consistency you are satisfied with. Don't over work the dough...it will be tough. Then you have two choices - you can roll the dough to about a 1/8" thickness and cut it into nice looking pieces, or you can just pinch off small pieces and shape them into small balls (about half the size of a golf ball).
Make sure you have enough liquid to completely cover your dumplings. Turn the heat up to a low boil and slowly add the dumplings. Cover the pot and cook for 15 minutes. Watch the pot to make sure it doesn't boil over. Serve piping hot.
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KING RANCH CASSEROLE

1/4 cup of butter
1 large onion, chopped
1 can Ro-tel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
8 corn tortillas, cut into quarters
3 cups cooked chicken, cubed
1 cup grated cheddar cheese

Pre-heat oven to 300 degrees.
In a large sauce pan, melt butter over medium heat. Add onion and cook until transparent. Add tomatoes and soups.
Cook, stirring occasionally until thickened. In a large casserole dish layer tortillas, chicken, then sauce. Top with cheese and bake for 30 minutes.
NOTE:
I have made this with a pound of lean hamburger meat in place of the chicken.  Just salt your hamburger meat and brown.  Drain.
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CHICKEN SPAGHETTI

4 cups cooked, chopped chicken
1 and 1/2 cups chicken broth
1/2 cup bell pepper, chopped
3 stalks celery, chopped
1 small onion, chopped
4 Tbsp. parsley
2 and 1/2 cups of spaghetti pieces (2-inches long)
1 small jar of piementos
1 can Ro-tel tomatoes
2 reg. sized cans of cream of mushroom soup
1 pound Velvetta cheese, chopped
1/2 tsp. salt
1/4 tsp. black pepper

Cook veggies and spaghetti pieces in chicken broth. Reserve 1/3 of the Velvetta cheese. Mix all remaining ingredients with the hot broth/veggie/noodle mixture making sure cheese fully melts. Pour into a buttered 9 x 13 dish. Cover with remaining 1/3 part of cheese. Bake in pre-heated oven at 350 degrees for 1 hour.
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CROCKPOT ROAST

1 (2 pound) Beef roast
1 (1.25 ounce) package dried brown gravy mix
1 (1.25 ounce) package dried Italian salad dressing mix
1 (1.25 ounce) package dried ranch dressing mix
1/2 cup water

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.
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EASY CHICKEN PARMESAN

5 boneless chicken breasts
1 egg
1/2 cup milk
1 cup seasoned bread crumbs (Italian Style)    
3 to 4 tablespoons olive oil
2 and 1/2 cups grated mozzarella cheese
1 jar (32 oz.) spaghetti sauce, your favorite kind
Parmesan cheese

With a mallet, pound each chicken breast to about 1/2-inch thickness.
Take 2 or 3 tablespoons of the spaghetti sauce and spread in the bottom of a baking dish.
Blend together the egg and milk. Dip the chicken breasts in milk and egg mixture and then dredge lightly in the bread crumbs.
Heat the olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 minutes on each side. Place the chicken breast, single layered, in the baking dish.
Sprinkle 2 cups of the grated mozzarella cheese on top of the breasts. Pour the remaining spaghetti sauce over all. Sprinkle with Parmesan cheese and the other 1/2 cup of grated mozzarella.  Bake at 350 degrees for about 25 to 30 minutes, or until bubbly.  Serve on top of hot spaghetti.
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SWEET AND SOUR CHICKEN

1 chicken, cut up into serving pieces
1/2 cup flour
1 tsp. salt
1/4 tsp. black pepper
for the sauce:
1 (13 1/2 oz.) can pineapple chunks
1 cup sugar    
1 Tbsp. cornstarch
3/4 cup cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 large green bell pepper, cut into strips

Wash chicken, dry, and coat with flour. Heat oil and brown the chicken. Sprinkle with salt and pepper. Drain pineapple and add enough water to the drained liquid to make 1 and 1/4 cups. Mix sauce ingredients and boil for 2 minutes. Pour this over the chicken. Add pineapple and green pepper. Bake until tender, about 50 to 60 minutes at 350 degrees.
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CHICKEN POT PIE
(My version of an old classic)

4 tablespoons butter
2 cups of bite-sized chicken pieces
1/2 cup chopped onions
1/2 cup chopped celery - optional
1 tsp. minced garlic
1 cup diced potatoes, cooked but still firm    
1 cup sliced carrots, cooked, but still firm
1 cup sweet peas or green beans -
(I like the green beans better)
8 oz. evaporated milk
1/2 can cream of mushroom soup
salt and black pepper to your taste
2 unbaked deep dish pie crusts

Melt butter in large sauce pan. Add the chicken pieces with salt and pepper and partially cook them, then add the onions, celery, and garlic. Saute until onions are translucent. Stir in evaporated milk, mushroom soup, and the other vegetables. Blend well. Pour into unbaked pie crust. Top with another unbaked crust. Seal edges. Cut slits in the center of top crust to vent steam. Bake at 350 degrees for 45 to 50 minutes.
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CHEESY TUNA NOODLE CASSEROLE

1 bag ( 16 oz. ) frozen vegetable blend with broccoli, carrots, cauliflower (about 3 cups)
1 pkg. ( 14 oz. ) Macaroni & Cheese Dinner
3/4 cup milk    
1/4 cup Zesty Italian Dressing
1 can ( 12 oz. ) white tuna in water, drained-see note
1 cup Sharp Cheddar Cheese, divided

Pre-heat oven to 375 deg F. Place vegetables in colander in sink. Cook macaroni as directed on package. Pour over vegetables in colander to drain and quickly thaw vegetables. Return macaroni and vegetables to same saucepan. Add packaged cheese sauce, milk and dressing; mix well. Add tuna and 1/2 cup of the cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 35 min. or until heated through. Uncover; top with remaining 1/2 cup cheddar cheese. Bake an additional 3 to 4 min. or until cheese is melted.
NOTE:
1 ( 12 oz. ) can of chicken can be used instead of tuna.
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SMOTHERED PORK CHOPS

4 pork loin chops
1 teaspoon plus 1 tablespoon salt, divided
1 teaspoon plus 1 tablespoon ground black pepper, divided
2 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup vegetable oil
1 large onion, coarsely chopped
1 green bell peppers, cored, seeded and coarsely chopped
1 stalk celery, coarsely chopped
2 cups water

Trim excess fat from the edges of the pork chops. Sprinkle each with some of the 1 teaspoon salt and pepper. Season 2 cups flour with the remaining 1 tablespoon salt and pepper. Dredge chops in the flour until coated on all sides, shaking off excess flour.
Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high heat. When the oil begins to shake slightly, add as many pork chops as will fit without crowding. Fry, turning once, until well-browned on both sides, about 5 minutes. Remove chops to a plate and repeat with remaining chops.
Pour off all but 1/4 cup drippings from the skillet. Reduce the heat to medium and add onions, green peppers and celery. Cook until brown and soft, about 10 minutes. Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet. Cook, stirring, until flour is golden brown. Slowly pour in 2 cups water. Stir, then cook until thickened.
Place pork chops in an oven proof Dutch oven or a large oven proof dish with tight lid.
Top with the gravy and vegetables. Cover tightly and bake at 350 deg. until pork chops are cooked through, about 30 minutes.
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