Prepare salad dressing by mixing al ingredients well.

1. 1. Toss lettuce, turkey, bacon, tomatoes and celery.
2. 2. Garnish with egg.
3. 3. Serve with dressing.

Mix 1 can cream corn and 1 can clam chowder in pan (qt). Heat to almost boiling, stiring often. Can be microwaved. Pour into soup dish and sprinkle with dried parsley flakes. Arrange saltines, apple slices and a cheese slice on accompanying plate. Enjoy!

Mix butter and mustard together, then spread on 6 slices of bread. Put in 9 X13 pan buttered side up. Mix chicken, cheese and onion together and spread on top of the 6 slices of bread. Butter the remaining 6 slices of bread and put on chicken/cheese mixture (buttered side up). Mix 1-1/2 cans of cream soup with the frozen peas then put on top of the last 6 slices of bread. Bake at 350 for 23-28 minutes.

Measure salad dressing add dry mustard and garlic powder to it and mix well. Chop onion and celery. Add to mayo and mix again. Pour water off the chicken and break up in a small bowl with a fork til fine. Add mayo mixture mix well and lightly press down in the bowl and invert the bowl over a plate covered with leaf lettuce. Serve with crackers.

In a deep dish fry pan, brown chicken in olive oil. Once browned add bbq sauce, mustard and sugar. Simmer over 15 minutes, stir occasionally Serve with Blue cheese or  ranch dressing

Boil 1/2 pkg spaghetti for 10 minutes or until tender, drain. Add the bottle of dressing, chopped tomato and 1/2 pkg lunch meat, chopped. Mix together and refrigerate at least 2 hours. Add additional veg. if desired.

1. 1. Lay bacon strips parallel on plate  cover with paper towel and microwave on high 1-3 minutes or until crispy. Cool slightly, and crumble and set aside.
2. Slice olives and set aside.
3. In large skillet add:  2 Tbsp. Medeiros Extra Virgin Olive Oil,  onion,  celery.  Sauté on medium heat until onions are clear and celery slightly cooked  stirring occasionally.
4. Mix in: Diane's Garden Diced Tomatoes (with juice),  Diane's Garden Diced Tomatoes with Green Chilies (well drained),  Portside Chunk Light Tuna (very well drained) 
5. Sprinkle 1/2 tsp. Marcum Lemon Pepper, 1 pinch Marcum Oregano, 1pinch Marcum Garlic Salt over mixture.
6. Stirring occasionally until Hot. 
7. Layer each Senora Taco with toppings as follows: 1/4 cup hot tuna mixture  1- 2 Tbsp each Coburn Farm Shredded Cheese and Lettuce  1 Tbsp. Coburn Farms Sour Cream  3-5 Kurtz Olive slices  Sprinkle with approx 1/2 strip of bacon crumbles. 
    

1. Fry bacon on griddle until completely cooked and crispy/crunchy over medium-high heat. When throughly cooked  place on a plate lined with a paper towel to drain excess grease. 

2. Place lettuce in a bowl with cut up tomatoes and the 3/4 cup mayonnaise. mix mayo with lettuce and tomatoes by cutting the lettuce and tomatoes into smaller piece while simultaneously mixing all three together. Set aside. (The water from the lettuce and juice from the tomatoes will break down the mayo creating a light and creamy dressing on the lettuce mixture.) 

3. Take one flour tortilla (on a plate) and place 3 tbsp. of the salad mixture on the tortilla. Spread the mixture to the edges of the tortilla.  

4. Crumble 2-3 slices of bacon over the lettuce mixture breaking the bacon into bitesize bits. 

5. Sprinkle 3-4 tbsp. of the shredded cheddar over the bacon pieces. 

6. Place the tortilla in the microwave and microwave until the cheese is melted and the lettuce and tortilla are slightly warm (approximately 30-40 seconds.) 

7. Take BLT wrap out of the microwave and roll the tortilla up tightly. 

8. Cut the tortilla into 3 sections. 

9. If desired you can toothpick each section to assure the wrap stays closed. 

Preheat oven to 350 degrees.  Mix chicken, chopped broccoli and chopped onion.  Add parsley, cheese, mustard to chicken mixture; mix well.  Unroll crescent dough; separate into 16 triangles.  Arrange triangles in a circle on a 13 round pizza pan with wide ends of triangles overlappin in  the center and points toward the outside.  (There should be a 5 inch diameter opening in center of pan.)  Scoop chicken mixture evenly onto widest end of each triangle.  Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring.  (Filling will not be completely covered.)  Bake 25-30 minutes or until deep golden brown.

Cook chicken till no longer pink. Preheat oven to 375 degrees and lightly spray 9x13 pan with vegetable cooking spray.  Combine soups, milk and sour cream in pan and heat until bubbly.  Pour 1/3 of the mixture into baking dish.  Unroll the crescent rolls and divide into triangles.  On each triangle put about 3 T. of chopped chicken and about 1-1/2 T of cheese.   Roll up and place in baking dish.  Point of the crescent roll down.  Top with remaining soup and sour cream mixture and cheese.  Bake until rolls are brown - about 35 minutes. Top lightly with cheese and return to oven to melt cheese.

Place raw thawed out chicken in pan as it cooks shred it up into small pieces. If you use already cooked chicken just warm it up in the pan with the dressing, cucumbers and tomatoes. IF you cook the chicken, then when the chicken is no longer pink add dressing, tomatoes and cucumbers for 1 to 3 minutes. Scoop mixture into tortillas and roll them up to serve.   

Low Fat Version: instead of chicken use turkey sandwich style turkey works just fine and also substitute the ranch dressing for Italian dressing.

Over medium low heat heat first 4 ingredients (baked beans, orange juice, bbq sauce and red pepper) 5-7 minutes. Meanwhile in meduim bowl combine remaining ingredients (except for hamburger buns). Assemble sandwiches by spooning approximately 1/3 cup bbq bean mixture on bun bottom. Top with approximately 1/4 cup slaw mixture. Top with bun top and serve immediately.

Preheat oven to 375 degrees.  Line a 13 X 18 baking sheet with parchment paper.  Place the biscuits on the pan and place in oven to bake for 13-15 minutes or until golden brown. Take biscuits out of the oven and cut them in half.  Place the biscuits halves back on the same baking sheet.  Evenly spread the apple butter evenly to the tops of all 16 biscuits halves. Fold each ham slice in half and place one slice on top of the apple butter biscuits. Add 1 tomato slice on top of the ham.  Evenly divide 6 TBSP basil on top of the tomato slices.  Sprinkle the sunflower seeds evenly over each slammies.  Top off slammies with 1 slice of swiss cheese.  Place slammies back into the oven and bake for 5-7 minutes or until the cheese has fully melted.  Take out of the oven and sprinkle the top with the remaining basil and serve.

1. Beat cream cheese and mayonaise. Stir in chopped spinach. 

2. Spread cream cheese mixture on tortillas to the edges. 

3. Spread refried beans over cream cheese mixture. 

4. Combine the celery  broccoli  and carrots and sprinkle over the beans. 

5. Lightly sprinkle with garlic powder or garlic salt. 

6. Tightly roll up the tortillas and chill for 30 minutes. 

7. Slice into 1 inch pieces and serve.

In a large skillet brown the ground beef, onion and celery.  Add the tomato soup  ketchup and mustard.  Simmer until heated through.  Serve on hamburger buns.

Preheat oven to 375 degrees. Line 1 large (18 X 12 inch) baking sheet with parchment paper; set aside. Place the water, salt, garlic powder, butter and milk in a microwave-safe medium glass bowl.  Heat in the microwave on high for 3 minutes or until boiling.  Remove and add the potato flakes to moisten. Let stand until liquid is absorbed. Fluff potatoes with a fork; set aside. Cut each hot dog down the center ¾ inch deep. You will not be totally cutting the hot dog in half. Open up the hot dogs and lay both sides flat on the prepared baking sheet. Evenly divide the potatoes to the tops of each hot dog. Flatten the potatoes slightly so they will over hand the hot dog.  Then evenly sprinkle on the bacon bits and cheese to the tops of the potatoes. Place hot dogs in the preheated oven and let bake for 15-20 minutes or until the cheese has fully melted. Take out of the oven and eat at any time.

Preheat oven to 350°F. Lightly cover a cookie sheet with cooking spray. Place rice chex cereal, Mantia's Parmesan Cheese and Marcum Italian Seasoning in a resealable plastic bag  and crush by rolling over bagged cereal mixture with a rolling pin. Set aside. Lay a 12-inch length of wax paper on the kitchen counter.  On left side of wax paper spoon Kurtz Tomato Ketchup in a vertical line.  On right side of wax paper pour cereal mixture in a vertical line.  Insert a popsicle stick or chopstick into one end of each of the frank. Roll each frank first in the ketchup, then in the cereal mixture to coat evenly.  Place the coated frank on the baking sheet.  Bake for 15 minutes or until lightly browned.

Preheat oven to 450 degrees.  Prepare pizza crust dough as directed on package using the water and  vegetable oil.  Press dough evenly onto bottom of a 12 inch pizza pan.  Pinch edges to form a rim.  Spread ranch dressing over the dough and top with the chicken chunks.  Drizzle the hot sauce over the pizza and top with the mozzarella cheese and parmesan cheese.  Bake on the lowest oven rack 10-12 minutes  or until the crust is golden brown and the toppings are hot.

Put 1 tsp of margarine in a pan and put it on medium heat to warm for about 4 minutes be careful not to brown or burn the margarine. Open pizza sauce and dip into a bowl stir and warm in microwave for 1-3 minutes. Compile 2 slices of bread  1 slice of american cheese and 1 slice of mozeralla cheese and 3 peices of pepperoni together to form a sandwhich and put in the pan after it has been heated brown 1 side of the sandwhich and then turn it over and brown the other side.  Once both sides are browned to desired look then cut the sandwhich into 4 triangle slices and you can either put entire slice into the pizza sauce covering it completely or dip each peice into the pizza sauce as you eat it.  But now you have pepperoni pizza grill cheese for lunch.

Drain chicken and place in medium size bowl, add mayo, celery, onion and mix well. Toast the bread. Spread  two tablespoons of chicken mixture on each slice of toasted bread. Put your oven on to broil. Place the oven rack on the highest shelf. Take a cookie sheet covered with tin foil (for easy clean up)and put your open sandwiches on the cookie sheet. Put about a 1/2 cup of shredded cheese on each. Place in oven for two minutes maximum. I stand by the oven and  watch . The cheese melts fast and it burns even faster. You want to melt the cheese which warms the chicken. Serve with or with out silverware  we pick it up with our hands.