Victoria MN Newspaper

Chicken Chimichanga DipH

from Suzanne Claeys, sister in law

Plymouth Meeting, Pennsylvania

1 lb. skinless, boneless chicken breast,

cooked and diced

1 (8 oz.) pkg cream cheese, softened

1 cup mayonnaise

1 cup sour cream

1 (12 oz.) pkg shredded cheddar cheese

1 (4 oz.) can diced green chili peppers,

drained

1/2 of a 4 oz. can diced jalapeno peppers,

drained (add more if you like it spicy)

1/2 tsp garlic powder

1/2 tsp cayenne pepper

Soften cream cheese in microwave. (Be careful not to burn.) Stir in mayonnaise, sour cream, cheddar cheese, spices, peppers. Fold in chicken. Place in a medium baking dish. Bake at 350 degrees for about 30 minutes or until edges are golden brown. Serve with taco chips.

Writes Suzanne, "I've been decorating for Christmas already. I know it's early but I need to get it all done so I can work on food prep for Thanksgiving. Sandy, Sharon, and Brooke are coming to visit. Matt and I are excited to have company."

Mexican TacosH

from Margene Claeys, sister in law

Ghent, Minnesota

4 medium size chicken breasts

1 (15.5 oz.) can black beans (rinsed)

1 (15 oz). can corn, drained (I use frozen sweet corn.)

1 1(5 oz.) jar salsa, any kind (I use homemade salsa.)

1 small can green chili peppers

1 (8 oz.) pkg. cream cheese

Put frozen chicken in crock pot. Add beans, corn, and salsa. Turn on high for 4-5 hours, or low for 7-8 hours. Add cream cheese for at least 1/2 hour before serving. Stir together and the chicken shreds. May be served on taco shells, tortilla wraps, or over rice.

Writes Margene, "Hi, Susan. How are you? We're all fine. I've been busy getting ready for Thanksgiving/Christmas as we are having it here at my house this year on December 6th. Since Bridget is due around December 25th, she suggested we have it earlier so she wouldn't have to travel so close to her due date. It should be a fun weekend and a house full. I have a couple recipes for you that I just made, that my family seems to like, and they are easy."

Cabbage Roll CasseroleH

from Margene Claeys, sister in law

Ghent, Minnesota

1 lb. hamburger, browned and drained

1/4 cup reduced sodium soy sauce

1 tsp garlic powder

Pepper to taste

5 cups shredded cabbage

Cheddar cheese

2 pkgs Pillsbury Crescent Rolls (8 each)

Add soy sauce, garlic powder, and pepper to browned hamburger. Put the cups of shredded cabbage on top of hamburger. Mix together, cover, steam until soft.

In a 9x12 cake pan, spread out one pkg. of the crescent rolls. Layer half of hamburger/cabbage mixture on top of crescent rolls. Place a layer of cheddar cheese on top of that and then put on remainder of hamburger/cabbage mixture. Then roll out last pkg. of crescent rolls and put on top so that it touches all edges of pan.

Bake in 350-degree oven for 30 minutes. Serve the casserole with your favorite sweet and sour sauce.

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