Cheesy Crock Pot Chicken

6 boneless, skinless Chicken breasts - fresh or frozen
2 cans Cream of Chicken soup
1 can Cheddar Cheese soup
Garlic powder
Salt & Pepper

Place chicken in crock pot (rinse chicken if fresh; no need to defrost if frozen) and sprinkle with garlic powder, salt and pepper.

Mix undiluted soups and pour over chicken.

Cook 6-8 hours on low. Serve over rice or noodles.

Shredded Beef Sandwiches
Marge Englebert

Large Chuck Roast
2 T Butter
1 small onion, diced
Salt & Pepper
1 can Beef Consume

Cut Chuck Roast into small pieces, removing fat.

Stove-top method: Brown meat in oleo. Cover meat with water (just enough to cover). Add small onion, diced, and salt and pepper. Put cover on and cook until meat falls apart. You may need to add water during cooking. ½ hour before serving, add 1 can Beef Consume and continue cooking

Crock Pot method: Put 1 can Beef Consume, butter, onion and meat pieces in crock pot. Cook for 6-8 hours. Drain excess liquids. Shred meat with fork.

Serve on buttered hamburger buns. I like to get the buns from the deli/bakery. A dill pickle spear is a nice accompaniment.

Baked Beans
Marge Englebert

4 slices Bacon
1 lb 5 oz Van Camp’s Pork-n-Beans
¼ c Ketsup
1 ½ Tbs Brown Sugar
1 ½ Tbs finely chopped Onion
¼ tsp Dry Mustard
1 ½ Tbs Molasses

Fry bacon. Crumble into 1 ½ quart casserole dish. Add other ingredients; Mix. Bake covered at 350 degrees for 30 minutes. Uncover and bake for another ½ hour.

Potato Casserole
Marge Englebert

*8 oz shredded Cheddar Cheese
*8 oz Sour Cream
*1 can Cream of Mushroom Soup
*1 small Onion, diced
*1 lg bag frozen Hashbrowns, defrosted
*Salt & Pepper
Crushed Cornflakes
¾ cup melted Butter

Mix starred (*) ingredients together. Pour in greased 13 x 9 pan. Put crushed cornflakes on top. Drizzle with butter. Bake 50-60 minutes at 350 degrees.