Main Dishes
Desserts Vegetables SnacksMexican Lasagna- Laurie Voss
1 lb. ground beef
2 t.
Oregano
3/4 t. Garlic powder
2 1/2 c. water
2 1/2 c. picante sauce or salsa
3/4 c. sliced green onions
1 can refried beans
1 c. shredded monterey jack cheese
1 t. cumin
12 uncooked lasagna noodles
2 c. sour cream
1 can black olives, sliced
Combine beef, beans, oregano, cumin, and garlic powder. Place 4 noodles in bottom of 13 x 9 pan. Spread half of mixture over noodles. Add 4 noodles and other half of mixture. Put last 4 noodles on top. Combine water and salsa, pour over all. Cover tightly with foil. Bake at 350 for 1 1/2 hours until noodles are tender. Combine sour cram, onion and olives. Spoon over and top with cheese. Bake about 5 minutes more.
Buttermilk Chicken- Fran Henderson
4-6 chicken breasts, skinned
1 1/2 c. buttermilk, divided
3/4 c. flour
1/2 t.
salt 1/4
t. pepper
1/4 t. margarine 1
can cream of mushroom soup
Preheat oven to 425. Dip chicken in 1/2 c. buttermilk. Roll chicken in mix of flour, salt and pepper. Melt margarine in 9 x 13 pan. Place chicken in pan, breast side down. Bake 30 minutes uncovered. Turn chicken and bake 15 minutes more. Turn chicken again and pour mixture of 1 c. buttermilk and mushroom soup over chicken. Bake 15 minutes longer. Place over rice and serve with gravy.