__________________________________________________ S TRAWBERRY PRETZEL SALAD Genese Hallums Wilson ___________________________________________________ 2 cups crushed pretzels 2 10 oz pkgs frozen strawberries sliced 3/4 cup butter melted 3 T sugar 1 8 oz pkg cream cheese 1 cup sugar 1 large container Cool Whip 2 3 oz pkg strawberry jello DIRECTIONS: Stir crushed pretzels, butter, & sugar until well combined. Press this mixture into a 9 x 13 baking pan. Bake for 8 to 10 mins at 400 degrees. Cool before adding the next ingredients: Beat cream cheese & 1 cup sugar in a large bowl with an electric mixer until smooth. Fold in Cool Whip. Spread mixture over cooled pretzel crust. Prepare jello in 2 cups boiling water. Stir in frozen (sliced) strawberries. Pour over cream cheese layer & refrigerate. __________________________________________________ W ILD RICE SALAD Patty Ashcraft ___________________________________________________ 2 c wild rice, cooked by directions (add 1-1/2 tsp salt before cooking 1/2 c O.J. 1 c celery, chopped 2 c golden raisins 1 red onion, chopped 1/2 c ceasar dressing DIRECTIONS: Place cooked rice in a large bowl. Add the other ingredients. Toss well & refrigerte for at least 2 hours. A great salad for hot summer days. __________________________________________________ C ROCKPOT WHITE CHICKEN CHILI Joan Dowlen ___________________________________________________ 2 large chicken breast 2 15 oz cans great northern beans (drained) 1 15 oz can white hominy (drained) 1 envelope taco seasoning 1 4-1/2 oz can of chopped green chilies (undrained) 1 10 oz can cream of chicken soup 1/2 cup sour cream 1 14 oz can chicken broth Topping: chopped green onion & monteray jack cheese DIRECTIONS: Place chicken in slow cooker. Dump in beans, hominy, taco seasoning, chilies, soup, & broth. Cover & cook on low 8 hours. Gently break up chicken & add sour cream. Top your bowl with green onions & monterey Jack.
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