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HOT BAKED CHICKEN SALAD
2 cups cubed cooked chicken/turkey 1 ½ cup diced celery
¼ cup chopped almonds 1 tsp. grated lemon rind
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2 tsp chopped onion 1 tbsp lemon juice
1/8 tsp pepper 1 cup grated cheddar cheese
2/3 cup salad dressing/mayonaisse type cup crushed potatoe chips
Place chicken, nuts, celery, onion, lemon rind, lemon juice & pepper in mixing bowl. Add salad dressing & toss with two forks. Add salt & pepper to taste.
Divide salad into 4 individual casseroles or place into one large one. Sprinkle cheese on top & arrange crushed chips over cheese.
Bake at 375 degrees for 25 min or until thoroughly heated& cheese is melted. Makes 4 servings.
Recipe provided by Priscilla Taralson of Fort McMurray, AB, Canada
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DOTTIE'S CORN PUDDING
1 14 oz Cream Style Corn 1 Egg
1 Cup Bisquick 1 7oz Can Ortega Diced Chiles
1 Tbs Oil 1/2 Lb. Grated Jack Cheese
1/2 Cup Milk
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Mix first 5 ingredients together. Spread 1/2 of batter into 8 x 8 glass baking pan. Spread chilis over batter; cheese over chiles. Then rest of batter over cheese.
Bake at 350' for 40 to 50 minutes. Bottom will brown when done.
When doubling recipe, use oblong baking dish. May take longer to bake .Makes 4 servings. Recipe provided by Dottie Lopez of Roseville, California USA
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CHILI RELLENOS
6 chili peppers Salsa
1/2 lb monterey jack
1 package Jiffy Cornbread Mix, or make from scratch
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Split, deseed & devein chili peppers. Spritz each w/oil & roast in medium oven on baking sheet for 30 minutes or until pliable, turning frequently. Fill each w/1 oz cheese. Prepare cornbread mix according to pkg. directions. Pour 1/2 mixture into 6 individual oiled corn stick pans or an 8 x 8 oiled baking pan. Arrange stuffed chili peppers on batter. Cover with remaining batter. Bake at 350F. until slightly browned & cooked through. Serve with Chili con Carne or Taco Salad
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