Turkey a-la-King over Wild Rice

Turkey a-la-King over Wild Rice
Recipe By : Louise
Serving Size : 12
Categories : Entree
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1 1/2 pounds chicken -- cooked & diced
1 package peas and carrots, frozen
1 1/4 quarts turkey gravy
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 dash black pepper
1 dash rosemary
1 dash thyme
1 dash sage
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 Rice
2 3/8 cups wild rice -- raw
1 1/4 quarts hot water
1/2 teaspoon salt
1 dash black pepper
3 tablespoons margarine
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1. Make rice according to package directions.
2. Make Gravy and add chicken, veggies, and spices. Stir and pour over rice. Serve.
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Busketti

Busketti
Recipe By : Louise
Serving Size : 10
Categories : Entrees
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1 can tomato soup, condensed
1 can cheese soup, condensed
2 cups hot water
1 pound rotini -- or other small pasta
1/4 cup margarine
1 teaspoon worcestershire sauce
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1. Place all but pasta in a buttered casserole dish.
2. Cook the pasta and add to ingredients. Toss, bake 30 minutes at 350 degrees & serve.
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Macaroni & Cheese Soup

Macaroni & Cheese Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
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1/4 pound macaroni -- elbows
2 tablespoons onion flakes
1 quart water
1 carrot -- shredded
4 vegetable broth -- cubes
1/2 teaspoon seasoned salt
1/2 teaspoon tabasco sauce
1 1/4 teaspoons dry mustard
1 1/4 drops white pepper
1 can cheese soup, condensed
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1. Mix all ingred except macaroni.
2. Heat until hot but not boiling. Add macaroni and cook for 10 minutes.
3. Serve.
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NOTES : * Shred carrots in food processor using grater attachment.
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Chicken Cordon Bleu Sandwich

Chicken Cordon Bleu Sandwich
Recipe By : Lou-Ellen Trial
Serving Size : 6
Categories : Entree
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1 pound chicken breast -- patties
6 ounces swiss cheese slices
6 ounces ham slices -- thinly sliced

6 each hamburger buns

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1. Cook Chicken patties in oven like usual.
2. Top each patty with one slice of ham & one slice of Swiss cheese.
3. Serve on a bun with condiments on the side.
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Easy Ambrosia

Easy Ambrosia
Recipe By : Louise
Serving Size : 8
Categories : Side Dish, Fruit Salad
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1 can crushed pineapple -- undrained
1 can peaches -- [diced] undrained
4 ounces cream cheese -- softened
1 package vanilla pudding mix -- instant
1 package Cool Whip®
1/2 cup maraschino cherries -- chopped & drained
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1. Beat cream cheese to soften with juices drained from fruit.
2. Carefully fold in crushed pineapple, peaches, {with any remaining juices} and cherries.
3. Stir in the dry pudding mix.
4. Fold in the Cool whip.
5. Refrigerate overnight. Serve.
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NOTES : This salad can be made with any combination of canned fruits.
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Peanut Butter Bars

Peanut Butter Bars
Recipe By : Louise
Serving Size : 24
Categories : Dessert
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1 1/2 cups shortening
1 1/2 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
3/4 teaspoon salt
3 cups confectioner's sugar
3/4 cup peanut butter
1 1/2 tablespoons margarine
1 1/2 teaspoons vanilla extract
milk
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1. Cream together shortening and sugar and peanut butter (reserve 2 T Peanut butter for frosting).
2. Add egg and 2 T vanilla & beat well.
3. Stir in flour and salt.
4. Spread mixture into a greased cake pan and bake at 325 degrees for 30-45 minutes. Let cool.
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Frosting:
1. Mix peanut butter, margarine, 1.5 t vanilla, and confectioner's sugar.
2. Add just enough milk for proper spreading consistancy.
3. Frost cooled bars the night before.
4. Cut just before serving - next day.