Salsa

SALSA!!!! (kinda like cowboy salsa)
by: SLP's From Box Elder School District

4 avocadoes
8 tomatoes
3 or 4 green onions
1 bunch of cilantro
2 cans white corn
2 cans black eyed peas
1 bottle italitan dressing

Directions: No blending is necessary. Chop the vegetables to the desired size. Drain cans of vegetabels before adding.That's all! So it's a bunch of vegetables and dressing! You can serve it with tortilla chips or I've heard you can put it over potatoes. (And it makes a LOT).

Sugar Cookies

Sugar Cookies
by: Barbara Davis

Sift Together:
2 3/4 cups Flour
1 tsp Baking Powder
1/2 tsp Salt

Cream Together, Until Smooth
3/4 cup soft Butter or Margarine
1 cup Sugar
2 Eggs
1 tsp Vanilla

Beat in flour mixture until smooth. Chill 1 hour. Roll 1/4 in thick. Bake on greased sheet at 375 degrees for 10 minutes.

Confectioners Frosting

Cream 1/4 cup soft butter or margarine and 1/4 tsp salt. Gradually beat in 3 cups powdered sugar alternating with 4-6 TBSP milk or light cream. Add 2 tsp Vanilla and beat until creamy.

Clam Chowder

Clam Chowder
by: Kathy Moulton

2 - 6 1/2 oz. cans, Clams, minced
1 cup Onions, chopped fine
2 cups, diced Potatoes
1 cup Celery, chopped
1 cup Carrots, chopped
3/4 cup Butter
1 quart Half & Half
1/2 tsp sugar (opt)
3/4 cup Flour
1 tsp Salt
1 tsp Pepper

Directions: Drain clams and pour juice into frying pan. Add vegetables and add enough water to cover and cook until tender. Melt butter in large pan. Add flour and blend. Add half & half and cook until thick, stirring constantly. Add clams and vegetables. If too thick, dilute with milk. Don't boil.

Creamy Chicken Breasts

Creamy Chicken Breasts
by: Kathy Moulton

4 skinned Chicken Breasts
1 cup Seasoned Bread Stuffing, crushed
1 can Cream of Chicken Soup
1/4 cup Water
Melted Butter
Swiss Cheese

Directions: Place Chicken Breasts in a shallow baking dish. Place cheese on top. Cover with soup, then breadcrumbs and drip with melted butter. Bake uncovered 50-55 minutes at 350 degrees.