Cobble Creek Kitchen

1 pound ground beef
¼ cup chopped onion (I use 1 Tablespoon dried minced onions)
garlic salt
salt and pepper to taste
1 can cream of mushroom soup
½ cup milk
½  cup sour cream
8 ounces of wide noodles, cooked

Brown meat in large skillet; drain excess fat.  Add onion and garlic and continue to brown.  While stirring, add soup and milk; heat well.  Reduce heat to low and stir in sour cream.  Season to taste with salt and pepper.  Serve over hot noodles.

Takes about 25 minutes to make.


Submitted by: Kay Gledhill

Categories: Beef , Kay Gledhill , Main Dishes

3 chicken breasts – boil with salt and pepper, cool and shred
1 bag of the bow tie pasta (6 oz.)
3 green onions
2 stalks celery

Dressing:

½ pint sour cream           
½ pint Miracle Whip
1 Tablespoon sugar       
½ teaspoon ginger
½ teaspoon salt

Cashews to taste

Optional:
Red grapes
Pineapple
Toasted almonds

Submitted by: Kay Gledhill

Categories: Kay Gledhill , Salads

2 blocks cream cheese soften
27 oz can chili beans
1 package taco seasoning mix
1 medium onion chopped
16 oz jar of salsa
2 cups shredded cheddar cheese

Layer cream cheese in bottom of baking dish. Smash beans in a separate bowl with fork, mix in taco seasoning, layer on top of cream cheese, then layer onion, followed by salsa and finally sprinkle cheese on top. Place in oven at 400 until cheese melts. Serve with corn chips.

Submitted by: Kay Gledhill

Categories: Appetizers , Kay Gledhill

3 bundled bunches of broccoli
1 bunch of green onions - sliced
1 pound of bacon – cooked and crumbled
1 cup diced celery – or to taste
Grapes – 1 bunch or how many you want (I use red grapes)

Combine ingredients

Sliced Almonds – Add right before serving (when adding dressing)

Dressing

2 cups mayo (Light Mayo)
1 cup sugar
2 tablespoons apple cider vinegar

Combine ingredients and mix into salad just before serving.

Submitted by: Kay Gledhill

Categories: Kay Gledhill , Salads

1 can cream of chicken soup
½ cup sour cream
1 Tbl margarine
1 medium onion chopped
1 tsp chili powder
2 cups of chopped cooked chicken
1 4 oz can chopped green chilies
8 flour tortillas (8 inch)
1 cup shredded cheddar cheese

Mix soup and sour cream.  In sauce pan, heat margarine and cook onion with chili powder until onion is tender.  Add chicken, chilies and 2 Tbl of soup mixture.  Spread ½ cup of soup mixture in 2 quart baking dish.  Spoon approx. ¼ cup of chicken mixture on tortilla and roll. Put seam side down in pan. Spread remaining soup mixture over enchiladas. Sprinkle cheese on top. Bake @ 350 for 25 minutes or until hot.

Submitted by: Kay Geldhill

Categories: Chicken , Kay Gledhill