Thursday, November 11, 2010

French Dip

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Stuffed Hard Rolls

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Stuffed Hard Rolls

9 medium hard rolls
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped celery
1 pound ground beef, browned
1 cup grated cheese

Mix soup, onion, celery, ground beef and cheese together. Cut roll in half and hollow out the insides. Break the insides of the bread in small pieces and mix into the meat mixture.
Fill the bottom half of the hollowed out roll with the meat mixture. Cover with the top half of the roll and wrap in foil. Bake at 350 degrees for 12-15 minutes. Take out of oven and let sit for 10 minutes before serving.

Red Chicken

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Kielbasa Chili

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SouthWest Chicken Wraps

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Southwest chicken wraps

3 cups chopped chicken
1 cup salsa
1 1/2 tsp. chili powder
1/4 tsp garlic powder
1 cup shredded cheese
1 can black beans, drained and rinsed
8 flour tortillas

To prepare for freezing: Slow cook chicken in crock-pot 5-6 hours or until shreds. Combine with salsa, chili powder and garlic powder and bag for freezing.

To prepare after freezing: Thaw. Heat chicken mixture on stove over medium heat until heated through, abt. 3 min. Remove from heat, add black beans and cheese. Serve in warm tortillas and top with cheese, lettuce, tomato, onion.

Taco Soup 2

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Creamy Italian Chicken

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CrockPot Chili

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Taco Soup 1

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