Cooking Gazette

1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 lb. bacon, cooked and crumbled
2 large tomatoes, chopped
2 lbs. shredded cheddar cheese

In a 9×13 inch dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread evenly over the top of the peas. Cover and refrigerate overnight. Remove salad from refrigerator and top with the bacon, tomato and cheese. Serve.

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2 lbs. ground beef (use very lean)
1 egg, slightly beaten
1 lg. grated onion
Salt to taste
1 (12 oz.) bottle chili sauce
1 (12 oz.) jar grape jelly
Juice of 1 lemon

Blend together meat, egg, onion, and salt. Form into 100 small meatballs. Cook until well browned; drain off any extra fat.

Combine chili sauce, jelly, and lemon juice. Pour over meatballs and simmer in skillet until heated through. Serve in heated chafing dish. Great appetizers!

Per serving, you will need:
2 flour tortillas
1/2 cup shredded cheese ( Cheddar/Mozzarella is good)
1 t. butter or margarine
1/8 cup each of chopped tomato and onion
1/4 chicken (cooked and shredded (optional)

For each tortillas, spread butter or margarine on one side flour tortilla, on the other side, using one half of the tortilla, place half of the cheese and tomatoes and onions ( plus optional chicken, if desired.) Then fold the tortillas in half and cook until golden brown using a skillet or electric skillet. Flip to other side to brown. Serve with sour cream and homemade salsa.

1 Can Cream of Broccoli Soup
Boneless Breasts of Chicken (as many as you need)
1 C. milk
Extra bag of frozen broccoli if desired

Place chicken in the crockpot. Cover with frozen veggies, cream of broccoli soup and milk. Salt & Pepper to taste. Cook on LOW all day 8-10 hours long or HIGH 4-6 hours. Serve poured over rice or noodles.