Tuesday, July 5, 2016

2016 4th of July Menu

Sunday, July 3 - Dinner
Sunday Chicken & Rice
Orange Tapioca Salad
Lettuce Salad
Green Beans
Fresh Fruit & Dip

Ham Balls
Baked Potatoes
Baked Beans
Mom's Mac n Cheese
Mom's Green Salad
Fresh Fruit & Dip

Monday, July 4 - Dinner
Marinated Sirloin Steak
Helen's Cheesy Potatoes
French Bread
Cookie Pudding Salad
Fresh Fruit

Homemade Pizza
Hot Wings
Honey Crescent Smokies
Chips & Salsa
Fresh Fruit

Apple Pie
Peach Pie
Homemade Ice Cream
Chocolate Cake
Peanut Butter Chocolate Bars

Monday, March 28, 2016

Chicken Roll Ups

6 oz. cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Lightly spray a 9x13 pan with cooking spray.
Mix together milk, soup and cheese - set aside.  Separate crescent rolls into 8 triangles.  Top the large part of the crescent triangle with the chopped chicken.  Then put 1 tsp. of the soup mixture on top of the chicken.  Roll crescent rolls up.  Spread approximately 1/3 cup of soup mixture in bottom of the baking dish.  Place crescent rolls in dish.  Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.