1 lb ground beef, browned and drained
2 med potatoes, cubed
1/2 c chopped celery
1/4 c chopped onion
2 Tbs chopped green pepper
1 Tbs instant beef boullion
1/2 tsp salt
2 1/2 c milk
3 Tbs flour
1 c shredded cheddar cheese(or any cheese you like)
1 1/2 c water

Mix all together and simmer until potatoes are tender.

Tamale Dip

1 lb. hamburger (cooked & drained)
1 can Tomato soup
1/2 can creamed corn (I use almost the whole can)
1/2 packet taco mix (or 1 packet if you like it spicy)

Combine in a pan, simmer until thick. Serve with tortilla chips and cheese. Sour cream is good with it too!


Curry Chicken

1 can Cream of Chicken soup
1/4 c. mayonnaise
1/4 c. parmesan cheese
1/2-3/4 T curry powder
1/2 soup can of water

Mix all ingredients together and pour over boneless, skinned chicken that has been cut into bite size pieces. Cover. Bake at 350 degrees for 1 - 1 1/4 hours.

Sour Cream Enchiladas

2 cans Cream of Chicken soup
1/2 c. sour cream (and extra to pour over the top)
1 can diced green chili
1/2 tsp salt
2 c. grated cheddar cheese
1/2 c. chopped green onions
1 doz corn tortillas

Soften tortillas in microwave or hot oil. Fill tortillas with filling. Roll up and place in greased pan. Top with extra sour cream. Bake at 350 degrees for 20-30 minutes.

Bean Burro Casserole

2 cans chili beans
1 can Cream of Celery soup
1 soup can of milk
8-12 flour tortillas
Grated Cheese

Roll chili beans in tortillas and line in a 9x13" casserole dish. Pour 1 can of soup mixed with 1 can of milk over the top. Sprinkle with cheese and bake for 20-30 minutes at 350 degrees.

Purple Cow

1-quart grape juice, unsweetened preferred
1-quart vanilla ice cream, slightly softened

Using a blender or food processor, mix together the grape juice and ice cream. Pour into glasses.