Recipes

2 pkg (8 oz. each) Crescent Rolls, refrigerated ½ C Red Bell Pepper, chopped ½ C Fresh Broccoli, chopped ¼ C Water Chestnuts, drained and chopped 2 T Onion, chopped 1 C (4 oz.) Marble Cheese, shredded 1 Can (5 oz.) Chunk Chicken, drained 2/3 C Cream of Chicken Soup, canned Preheat oven to 350° F. Unroll crescent dough; separate into...

In a large bowl, combine broccoli, 2 cups of cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into 2 greased 9" pie plates. Bake at 400° F for 25-30 minutes or until a knife inserted near the center comes out clean.

In a blender, combine eggs, milk and butter. Add biscuit mix and pepper, cover and process for 15 seconds. Pour into a greased 9-inch pie plate. Top with  bacon and cheese.Bake at 350° F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 

Thoroughly toss together in a large bowl; vegetables, cheese and bacon.Combine mayonnaise, sugar and vinegar and pour over salad.Mix lightly and chill.

Brown hamburger and onion, drain grease. Add dry onion soup mix, and let cool. Add lettuce, chips, cheese and dressing; mix well. Additional salad dressing may be added if desired. A can of dark red kidney beans also adds a new flavor.

Push potato mixture to the sides of the pan. Pour eggs into center of pan. cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Stir eggs into potato mixture. top with cheese and cook for 1-2 minutes longer.