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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Cheese Bread Souffle
2. Cheesy Beef Casserole
3. Chicken & Stuffing Skillet
5. Chocolate Amaretto Squares
1. Cheese Bread Souffle

16 slices bread, cubed
12 oz. cheddar cheese, grated
6 eggs
1 tsp. salt
2 cups milk
1/2 cup butter, melted


Spread half the bread cubes in a large ungreased casserole dish.   Sprinkle half the cheese over top of the bread and repeat with a layer of the remaining bread and then cheese. 
Mix beaten eggs, milk, melted butter and salt an pour over top of bread and cheese layers.   Let stand overnight, or several hours.  Bake at 350 degrees for 50 minutes.

Source: Recipe Ross


2.                        Meat and Poultry:
                     Cheesy Beef Casserole
                  from From Portland's Palate...
           A Collection of Recipes from the City of Roses
    1 pound ground round
    2 (8-ounce) cans tomato sauce
    1 cup cottage cheese
    1 (8-ounce) package cream cheese
    1/4 cup sour cream
    1/3 cup green onions, chopped
    2 tablespoons butter, melted
    8 ounces egg noodles, cooked
    In a saute pan over medium heat, brown meat.  Drain grease. 
    Stir in tomato sauce.  Combine well and remove from heat.
    In a 2-quart buttered casserole, place half of the noodles.
    In a large bowl, combine cottage cheese, cream cheese, sour
    cream and onions.  Spread over the noodles.
    Cover with remaining noodles.  Pour 2 tablespoons melted butter
    over noodles and top layer with tomato-meat sauce.  Chill 1 hour
    before baking.  Bake 1 hour at 375 degrees.
    SERVES 6 to 8
    Copyright 1992 The Junior League of Portland, Oregon, Inc.  All
    rights reserved.
    To purchase copies of From Portland's Palate, call the Junior
    League of Portland, Oregon at (503) 297-6364.
    The Junior League of Portland, Oregon, Inc. is an organization
    of women committed to promoting voluntarism, developing the
    potential of women and to improving the community through the
    effective action and leadership of trained volunteers.  Its
    purpose is exclusively educational and charitable.  All proceeds
    from League fundraising efforts, including from the sale of From
    Portland's Palate, are returned to the community.
3. Chicken & Stuffing Skillet

Prep/Cook Time: 20 min.

1 tbsp. butter or margarine
4 Tyson Fresh Boneless, Skinless Chicken Breasts
1 box (6 oz.) Pepperidge Farm Farmhouse One Step Chicken Flavored Stuffing Mix
1 can (10 3/4 oz.) your favorite Campbell's Cream Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese

HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken.
PREPARE stuffing in skillet according to pkg. directions except let stand 2 min.
TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through. Serves 4.

Shopping List:

1 can (10 3/4 oz.) your favorite Campbell's Cream Soup
4 Tyson Fresh Boneless, Skinless Chicken Breasts
Shredded Cheddar cheese
Butter or margarine
1 box (6 oz.) Pepperidge Farm Farmhouse One Step Chicken Flavored Stuffing Mix

Kitchen Clip:

Save time by using packaged shredded Cheddar cheese for this recipe. You'll need only 1/4 of an 8-oz. package for this recipe, so look for cheese in a resealable package for handy storage.

Source: Campbell's Meal Mail

1 (5 oz) can chunk chicken, drained  
1 (0.4 oz) Ranch-Style salad dressing mix  
2 (8 oz) pkgs. cream cheese, softened  
1 c. pecans, chopped  

Combine chicken, salad dressing mix & cream cheese in a  
mixing bowl, beat at medium speed with an electric mixer  
until blended. Shape into a bowl & roll in pecans. Cover  
& chill.  

Yield: 1 cheeseball  

Source: Peg 
5. Chocolate Amaretto Squares

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chocolate                        Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c.            butter, melted (do not use margarine)
   1      c.            sugar
   2                    eggs
     1/2  c.            flour
     1/3  c.            cocoa
   1 1/4  c.            ground almonds
     1/2  tsp.          almond extract
                        Sliced almonds (optional)

Heat oven to 325 degrees. Grease 8 inch square baking pan. In large bowl, beat butter and sugar until well blended. Add eggs, flour, and cocoa; beat well. Stir in ground almonds and almond extract. Pour batter into prepared pan. Bake 35 to 40 minutes or just until set. Cool completely in pan on wire rack. Cut into squares. Garnish with sliced almonds, if desired.

Source: Connie

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