Chicken Fried Rice

1 lb. bacon
3 boneless, skinless chicken breasts, cut in chunks
1/2 -1 cup chopped carrots
1/2 -1 cup chopped celery
1 chopped green bell pepper
8 servings rice
6 Tbsp. Worcestershire sauce
8 Tbsp. Soy sauce
2 eggs

Cook bacon.  Remove it from the pan and crumble it.  Remove most of grease and add chicken to pan.  When chicken starts to cook, add carrots, celery, and green pepper.  Continue cooking until chicken is done and veggies are tender.  While chicken and veggies are cooking, cook 8 servings of rice.  Add Worcestershire and Soy Sauce.  Beat 2 eggs into rice mixture.  Mix rice with chicken and veggies.  Put bacon on top.

This recipe makes a ton so you might want to cut it in half.  Also, you might want to try leaving out the chicken and making it with Tiny Spicy Chicken. Enjoy!

Old Settler's Baked Beans

1 lb. ground beef
1 lb. bacon cooked and crumbled
1 large onion, chopped
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup ketchup
1/2 cup barbecue sauce
1 teaspoon salt
2 tablespoons mustard
2- 16 oz. cans kidney beans, drained
2- 16 oz. cans pork 'n beans, drained
2- 16 oz. cans butter beans, drained
Cook ground beef with onion; drain.  Place in slow cooker with cooked bacon.  Add all other ingredients.  Cover and cook on low for 5-6 hours or until hot and thick.

Eclair Pie

1 lb. graham crackers
2 (3 oz) french vanilla instant pudding
3 1/3 cups milk
1 (8 oz) cool whip
mix pudding and mild and add cool whip

Layer 1 - Line bottom of 9x13 pan with crackers
Layer 2 - pudding mixture
Layer 3 - graham crackers
Layer 4 - pudding mixture
Layer 5 - graham crackers

Layer 6 - frosting (spread on the top
4 cups powdered sugar
6 T melted butter or margarine
2 T white Karo syrup
1/2 cup cocoa
4 T milk
2 tsp. vanilla

Refrigerate for 24 hours

Egg drop soup

I like to make this soup with the Egg rolls I posted. This soup serves about 4

Ingredients

• 4 cups chicken broth, divided
• 1/8 teaspoon ground ginger
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 2 eggs
• 1 egg yolk

Directions

1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Spaghetti Casserole

Mix together:
1 lb. ground beef, browned with chopped onion and green pepper
1 can cream of mushroom soup
1 can tomato soup
1/2 soup can water
1/2 cup shredded cheese
3/4 lb. cooked spaghetti noodles

Pour into a 9x13 pan and bake at 350* for 30 min

Last about 5 minutes sprinkle more shredded cheese on top if you would like. When its done sometimes I sprinkle some parmesan cheese on before eating.
--kitchen of Jenni Hansen--

Mexican Stuffed Shells

18 shells cooked and drained (large shell-roni)
18 oz. picante sauce
1 lb. ground beef
2 cans tomato sauce
1 1/2 cups monterey cheese
2 cups french fried onions

Brown beef and season to your liking. Combine picante and tomato sauce, mix 3/4 cup of mixture into beef along with 3/4 cups cheese and 1 cup onions. Pour half of remaining sauce on bottom of 9/13 pan. Stuff shells and place in pan. Pour the rest of the remaining sauce over the shells. Bake covered at 350* for 30 minutes. Top with cheese and onion, bake uncovered for 5 more minutes.
--Kitchen of Jenni Hansen--

Egg Rolls

1 pkg. wonton wrappers (found in the produce dept.)
1/2 cabbage shredded
1 can water chestnuts chopped
1 lb. hamburger browned with 1 onion, salt, pepper and celery
1/2 tsp. accent
2 eggs beaten
1/8 tsp. ginger
2-4 garlic cloves
4 tsp. soy sauce
Mix veggies and meat, add spices, egg and soy sauce, mix well. Place spoonful on corner of wonton wrapper, roll up and seal with water. Cook in hot oil until golden brown
**Can serve with sweet and sour sauce or mustard sauce**
--Kitchen of Jenni Hansen--