1 (3 ounce) packages dried beef, in slices
8 -10 whole boneless skinless chicken breasts
2 (3 ounce) packages cream cheese
1 cup sour cream
2 cans cream of chicken soup
In large casserole dish, place a layer of dried beef slices, slightly overlapping each other. In a saucepan, heat together the cream cheese, sour cream, and undiluted chicken soup. Heat through until cream cheese is partially melted. Pour sauce over chicken. Sprinkle each breast with paprika.Cover and bake for 2 hours at 350.
Garlic Green Beans
Steam 1 pound green beans in microwave. Add olive oil to a skillet and then saute the beans. Add 1 teaspoon minced prepared garlic and two teaspoons bouillon paste. Cook until desired tenderness.
Served by Nancy Perkins at Terri’s Lake House 2015
1 32 oz bag frozen shredded potatoes, thawed
1 cup (2 sticks) butter, melted, divided
1 (10 3/4 oz) can cream of chicken soup
Hash Brown Casserole
3 cups (12 oz) grated cheddar cheese
8 oz sour cream
1 tsp salt
1/2 c chopped onion
2 c crushed cornflakes
Preheat the oven to 350 degrees. Spread the thawed potatoes over the
bottom of a 13×9 inch baking dish. In a medium bowl, combine 1/2 c of
the melted butter, the soup, cheese, sour cream, salt and onion, mixing
well. Pour the mixture over the potatoes. Top with the cornflakes and
drizzle with the remaining 1/2 c melted butter. Bake, uncovered, for 45
Makes 8 servings.
Gina Tiedemann at Kim and Terri’s Lake Houses
Boil Baby Yukon Gold Potatoes or petite red potatoes until done. (You can use larger red potatoes, but cut them into quarters after boiling.) I used 2 small bags of baby Yukon Golds at the beach. That fits well in a 13 x 9 baking dish.
Put potatoes in a baking dish sprayed with Pam.
Ranch dressing (don’t use fat free or light, they get watery)
Sprinkle with real bacon pieces and chopped chives.
Preheat oven to broil. Put potatoes in oven and bake just until dressing and bacon are bubbly. (Watch closely so you don’t burn the bacon!)
This is can also be served as a cold or room temp salad the next day.
Broccoli Bacon Salad
1 Bunch Broccoli (tops & some stems) chopped in small pieces
1/2 head cauliflower (tops) chopped in small pieces
1 lb. bacon cooked and crumbled
2-3 oz. cans of pecan pieces (fresh is best and I’ve also used walnuts)
1/2 large purple onion chopped in small pieces
3-4 stalks celery chopped in small pieces
3/4 jar of Marzetti’s cole slaw dressing
1 8oz. pkg. of shredded cheddar cheese (I use sharp cheddar)
Chop everything into small pieces (as indicated above) and toss with dressing
Serve as side dish or in pita bread.
Hints: If you want to take it to a party it is easier to chop and mix everything and put in ziploc bag for transpor and chill the jar
of Marzetti’s then mix when ready to serve. Also, chop the bacon first then fry it like ground hamburger (it’s sooo much easier and quicker)