1 box Rice Chex
1 1/3c. sugar
1 1/3c. corn syrup
1 c. butter
1 ½ c. sliced almonds
5 c. flaked coconut
Bring syrup, sugar, and butter to a boil, stirring constantly. Boil for 4 ½ minutes. Put remaining ingredients in a bowl and mix well. Pour mixture over ingredients, stirring until coated.

6 eggs
1 c. milk
2 Tbs. butter, melted
½ tsp. salt
¼ tsp. pepper
¼ c. chopped green onion
½ lb. bacon, cooked and crumbled
1 c. shredded cheddar
Beat eggs, milk, butter, salt and pepper in a bowl. Then pour into a greased 7×11” baking dish. Sprinkle with remaining ingredients and bake, uncovered, at 350 for 25-30 minutes or until a knife tests clean.

4-6 chicken breasts
1 can black beans
1 can corn
2 cans green chilies
16 oz. salsa
Cook on high for 4 hours. ½ hour prior to eating, mix in 6-8oz. cream cheese. Serve on tortillas or with chips.

4 eggs
1 can evaporated milk
3 Tbs. sugar
¼ c. oil
1 ½ c. flour
½-¾ evaporated milk can of water
Mix first 4 ingredients in blender. Add flour and water, alternating until desired texture. Cook in skillet.

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

2-3 chicken breasts, cut into large chunks
2 eggs
vegetable oil
cornstarch

sauce:
¾ c. sugar
½ c. vinegar
1 Tbs. soy sauce
4 Tbs. ketchup
1 ½ tsp. garlic powder

Heat vegetable oil. Whisk eggs and dip chicken pieces into it then dredge through cornstarch. Fry in oil until golden on both sides. Mix sauce and pour into a shallow baking dish. Place chicken in the dish and cook for 45 minutes at @350. Flip chicken every 15 minutes. Serve with rice.

In a large bowl, dissolve 2 Tbs. yest in ½ c. warm water. Then add:
2 eggs
4 tsp. dill weed
½ tsp. each oregano, basil, thyme
1 ½ Tbs. minced onion
½ Tbs. baking soda
4 Tbs. sugar
2 c. cottage cheese (melted 3 minutes in the microwave)
2 Tbs. melted butter
4 ½ c. flour
Mix all together and knead for 5 minutes. Cover with a towel and let rise 1 hour. Punch down and form into a loaf. Let rise one more hour. Bake @350 for 20-25 minutes.

Line a 9×13 pan with:
24 oz. frozen hashbrowns
½ c. melted butter
Bake @375 for 20 minutes. then mix together:
3 eggs
1 c. half and half (you can use milk)
½ tsp. Lawry’s season salt
1 c. grated swiss
1 c. grated cheddar
1 c. diced ham
Pour on top of hashbrowns and bake another 35-40 minutes.