Wyoming - Mexican Casserole

1 lb. ground beef 1 small onion, chopped (1/4 c.)
1 (1 3/4 oz.) envelope taco seasoning mix
1 c. water
1/4 c. bottled taco sauce
1 (10 oz.) package frozen chopped spinach
4 0z. (3/4 c.) diced cooked ham
cooking oil
12 corn tortillas
1 c. sour cream
1 c. (2 oz.) shredded Monterey Jack cheese

In a skillet, cook beef and onion til beef is browned and onion is tender. Drain off excess fat. Stir in dry taco mix, water, and taco sauce. Add frozen spinach and ham. Cover and cook til spinach thaws breaking up spinach with fork. Simmer, covered, 5 minutes. In a small skillet heat oil. Dip tortillas into oil just until soft and limp, 5 to 10 seconds. Drain on paper toweling. To assemble casserole, spoon 1/3 cup meat mixture onto each tortilla. Roll up. Place, seam side down, in greased 13x9x2 inch baking dish. Cover with foil. Bake in 350 F. oven 30 t0 35 minutes. Uncover; spread sour cream over tortillas. Sprinkle cheese over all. Return to oven to heat sour cream and melt cheese, about 5 to 10 minutes. Serves 4 to 6.

Chicken Squares

8 oz. soft cream cheese
4 T. butter or margarine, melted
4 cups cooked, cubed chicken
1/4 c. milk
2 T. chopped green onion
1 can (4 oz.) chopped green chiles (opt.)
1/4 tsp. pepper
1/2 tsp. salt
2 cans (8 oz. each) refrigerated crescent rolls
2 T. melted butter or margarine
1 1/2 c. seasoned croutons, crushed, or your favorite dressing mix

Blend cream cheese and 4 tablespoons melted butter. Add chicken, milk, onion, green chiles, pepper, and salt. Mix well.

Separate crescent dough into 8 rectangles (4 per can). Press perforations together firmly, to seal. Spoon about 1/2 cup of meat mixture on one side of center. Fold other side over mixture and seal edge of dough, top, bottom, and side. Brush each roll with melted butter; then dip into crouton or dressing crumbs. Place on an ungreased baking sheet and bake 20 to 25 minutes, or until golden brown. Serve hot with a chicken gravy or any favorite cream sauce. Good with hot cream of chicken or mushroom soup, diluted with about 1/2 can of milk.

Quick and Easy Beef Stroganoff

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, crushed
2 T. butter
2 T. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. rosemary
2 T. minced fresh parsley OR 2 tsp. parsley flakes
1 can cream of mushroom soup
1 c. sour cream
4 - 6 servings of rice

Saute ground beef, onion, and garlic. Drain off grease. Add butter, flour, and seasonings. Cook 5 min. Add soup. Simmer 10 min. Stir in sour cream. Heat, but do not boil. Serve on hot rice. Garnish with parsley if desired.

Meatloaf

2 eggs - beaten
2 lbs. ground round
1/4 - 1/3 lb. sausage
1 c. tomato or V-8 juice
1 c. bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 grated carrot
1/2 onion grated
1 tsp. parsley flakes
1 tsp. basil
1 tsp. sage

Mix well. Bake at 350 F. for 1 1/4 - 1 1/2 hours. Drain grease off and top with sauce the last half hour.

Sauce:

1/4 c. brown sugar
1/2 c. catsup
1/2 tsp. nutmeg
1 tsp. dry mustard

Five Spice Beef and Rice

1 lb. ground beef
1 Tbl. olive oil (opt.)
3/4 c. finely chopped onion
dash of pepper
1/2 small bay leaf
1/8 tsp. EACH garlic powder, thyme, and oregano
1 can cream of mushroom soup
1 can diced tomatoes (14.5 oz.)
5.5 oz. can V-8 juice (opt.)
1 c. minute rice
1/2 - 1 cup grated cheddar cheese

Brown meat (in olive oil), add onion, cook until tender. Stir in seasonings, soup, tomatoes, V-8 juice, and minute rice right from box. Bring mixture to a boil, reduce heat; simmer for five min., stirring occasionally. Sprinkle top with grated cheddar cheese. Cover to melt cheese (about 2 min.).

Chicken Broccoli Casserole

3 pkgs. frozen broccoli OR equivalent fresh broccoli
4-6 chicken breasts OR 2 chickens, cooked & boned
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. curry powder
2 Tbsp. lemon juice

Cook broccoli and place in bottom of 9x13 casserole dish. Place chicken pieces over it. Make sauce out of soup, mayonnaise, curry powder, and lemon juice. Spread over chicken and broccoli. Cover with foil and bake 1/2 to 3/4 hour at 350 F., or until completely heated through. Serve over hot fluffy rice.

VARIATIONS: Ham & asparagus; Turkey & peas (use same sauce)