Ingredients : 1 cup flour 1/2 cup soft margarine 1 tablespoon water Mix like pie crust - flour and margarine first - to small sizes then add the water. On an ungreased cookie sheet spread down to form 2 long oblong shapes In saucepan, bring the following to a boil: 1 cup water 1/2 cup margarine Remove from heat and add 1 cup of flour - mix well - then add 3 eggs - one at a time - beating till smooth over each egg. Add 1/2 teaspoon of almond extract. Spread this mixture over your 2 oblong shapes - sealing the edges of first layer. Bake at 375 for 25 minutes Mix: 1 cup powdered sugar 1 tablespoon milk 1 tablespoon butter (margarine) 1 teaspoon almond extract Mix well and spread on top of cooled oblong shapes Peggy Kienberger Oglesby - Class of 1969
Ingredients : 3-5 chicken breasts, cooked and then cubed 8 oz. of bowtie pasta, cooked 2 cans of cream of chicken soup 1 can of cream of celery soup 12 oz. of sour cream 1 1/2 boxes of stuffing mix 1 1/2 sticks of butter Directions : Mix together the soups, sour cream, cooked chicken, and cooked pasta. Pour into large baking dish. Sprinkle the top with the stuffing crumbs and seasoning mix from the box. Combine chicken broth and melted butter and pour over the stuffing mix. This dish may then be covered in foil, refrigerated until time to cook. To bake : Bake covered with fill at 350 degrees for about 45 minutes. Uncover then bake another 5-10 minutes to brown. H. Kat Soulis - Class of 1969
Ingredients : 1 lb. ground beef 1 medium onion chopped 1 can of Ro-Tel tomatoes 1 can of white corn 1 can of navy beans 1 can of kidney beans 1 can of black beans 1 can of pinto beans 1 package of taco seasoning 1 package of dry ranch salad dressing and seasoning mix 2 cups of water Garnish with shredded cheese, sour cream, tortilla chips Directions : Brown ground beef. Mix in taco and ranch seasoning mixes. Add the 6 cans, undrained. Add water. Let it simmer. Jim Montiel - Teacher
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