CRESCENT CHICKEN ROLLS

NANCY PETERSON

1 3 oz cream cheese (softened)             
2-3 T milk
2 T melted butter
2 T chopped onion
2 C cooked chicken (diced)
1 can crescent rolls (buttered)
1/8 tsp pepper
1 C bread crumbs
1/4 tsp salt

Blend cheese and butter.  Add chicken, salt, pepper, milk and onion.  Separate crescent rolls, pat out until thin.  Spoon 1/4 c of mixture onto base of triangle and roll up. Pinching the ends closed. Roll in bread crumbs.

Bake on un greased sheet at 350* for 20-25 min.

Serve with cream sauce:
1 can cream of chicken soup
2 T sour cream
1/2 c milk

Heat & serve over rolls.

FRESH MEX PORK SALAD

Shauna Norton

Layer:

Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork

Sweet Shredded Pork:

5 lb boston butt pork roast        1/2 c. chicken broth
1/4 c. ketchup        2 fresh garlic bulbs, minced
1/4c. soy sauce        1 1/3 c. brown sugar

Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.

Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic

Mix together, chill and serve.

Cilantro Lime Rice:
1 c. uncooked rice            2 c. chicken broth
1 clove garlic, minced        1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper

Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6

Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar            1 garlic clove
2 T. water                1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)

Blend in blender until smooth

Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt

Add all ingredients and cut with pastry cutter until well blended.

SALSA CHIP DIP

NANCY PETERSON

1 Package Good Seasons Italian Dressing Mix (mix like it says on package)
1 Can Black Beans (drain and mix)
1 Can of Corn (drain)
2 or 3 Tomatoes
Avocado

ITALIAN CROCK POT CHICKEN

STEPHANIE FORSGREN

4 Boneless Skinless Chicken Breasts
1 Cube Butter
1 pkg. Good Seasons Italian Dressing Mix
1 can Cream of Chicken Soup
1 pkg. Cream Cheese (8 oz.)

Melt butter in crock pot. Mix in Italian Seasoning.  Put chicken in crock pot and let cook 3 hrs. on High or 6 hrs. on low.  Remove chicken from crock pot and shred it.  In crock pot leave the juices and add cream of chicken soup and cream cheese (room temperature).  Whisk together till smooth.  Add shredded chicken and cook another 20 - 30 minutes.  Serve over Egg Noodles or Rice.

BUTTERMILK SYRUP

Cody Haycock

1 ½ c, sugar
¾ c. buttermilk
½ c. butter
2 T. light corn syrup
1 tsp. baking soda
2 tsp. vanilla

Bring first five ingredients to a boil.  Boil for seven minutes and remove from heat.  Add vanilla.  Keep in mind that the baking soda does fizz a little and rises quite a bit.