a few recipes I adore

Taco Salad

1 lb. ground beef, 1 pkg. taco seasoning mix, 2 tomatoes (I omit these), 1 head lettuce, 1 small onion chopped, 4 oz. grated cheddar cheese, 1 large bag of Nacho Cheese Doritos, 1 1/2 bottles Catalina salad dressing

Brown ground beef, drain and add taco seasoning mix. In a large bowl mix lettuce, tomatoes, onion and grated cheese. Add meat and chips and mix thoroughly. Mix in dressing right before serving.

Cornflake Chicken
this dish is popular with everyone, and it pairs perfectly with whipped cream potatoes!

4 boneless chicken breasts, 1 cup crushed cornflakes, 1 pkg dry ranch dressing, 1/3 cup parmesan cheese, 1/2 stick melted butter.

Place cornflakes, ranch and cheese in a shallow bowl and melted butter in another. Coat chicken in butter first, then in cornflake mixture. Bake at 325 for 1 hour. I've put the above potatoes in for the same time and temp.

Whipped Cream Potatoes

4 boiled and grated potatoes or 2 bags of "Simply Potatoes" from refrigerator section, 3/4 stick of butter, 1/2 pint of half and half or whipping cream, salt and pepper.

Place 2 shredded potatoes or 1 bag of pre-shredded into a large casserole dish. Melt butter and pour over. Salt and pepper generously. Layer remaining potatoes, salt and pepper again and pour half and half or whipping cream over casserole. Bake at 350 for 45 minutes. 

Poultry Popovers 

1 pkg. refrigerated crescent rolls, 2-3 boiled chicken breasts, 3 oz. cream cheese, 2 Tbsp softened butter, 2 Tbsp milk, 1/4 tsp pepper

Break boiled chicken into bite-size pieces. Mix last four ingredients together with a beater until smooth. Stir in chicken. Divide crescent rolls into rectangles rather than triangles and press gently on the diagonal seam to keep together.  Place equal amounts of chicken filling on each rectangle, pull up 4 corners and pinch together. Make sure filling is covered by dough.  They will look like little square bundles. Make at 350 for 20-25 minutes (until brown on top). serves 4.

poultry popovers