Meatloaf

INGREDIENTS:

• 2 lbs ground beef, lean
• 2 beaten eggs
• 1 cup cracker or bread crumbs
• 1 can chicken & rice soup
• Instant onion
• Salt & pepper

DIRECTIONS:

1. Mix all ingredients together (it makes two loaves).
2. Bake at 350° for 1 hour. 

*We bake one loaf and freeze the other

*We serve it with cheesy potatoes

Chicken Puffs

INGREDIENTS:

• 2 skinless, boneless chicken breast halves, cubed
• 3 Tbs chopped onion
• 3 cloves garlic, peeled and minced
• 3/4 (8 oz) package cream cheese
• 6 Tbs butter
• 3 (10 oz) cans refrigerated crescent roll dough

DIRECTIONS:

1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325°
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tbs of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake for 12 minutes, or until golden brown.

Beef & Biscuit Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 can tomato soup, undiluted
• 1/4 cup milk
• 1 can whole kernel corn, drained 
• 1 can kidney beans, drained and rinsed
• 2 Tbs minced onion
• 2 tsp chili powder
• 1 cup cubed velveeta
• 1 tube refrigerated biscuits
• 2 Tbs melted butter

DIRECTIONS:

1. Brown hamburger in a skillet. Drain and return to pan.
2. Add corn, beans, onion, chili powder, tomato soup and milk. Heat until boiling.
3. Remove from heat. Stir in cheese until melted.
4. Pour into a lightly greased 9x13 baking dish. Bake at 375° for 10 minutes until hot and bubbly
5. While #4 is in the oven, brush biscuits with butter and roll in cornmeal. When #4 is done, remove from oven and place biscuits on top. Bake another 10-15 minutes until biscuits are light brown and cooked throughout.