Potato Cheese Soup

2 Tbsp. Butter or Margarine 3 Tbsp. Flour 1 1/2 cups milk 1 1/2 c. chicken broth (1 1/2 cup water + 1 1/2 tsp. chicken bouillon granules) 2 medium potatoes, peeled and diced 2 Tbsp. minced onion 1 cup grated cheddar cheese

1. Melt butter and flour together in saucepan over medium heat.

2. When mixed well and bubbling, take off the heat and pour in the milk.

3. Place pan back on medium heat, and stir until thickened and boiling.

4. Boil for about 10 seconds and remove from heat (this is a white sauce).

5. In a separate pan, combine the broth, diced potatoes, and onion. Bring to boiling, reduced heat to low, cover and cook about 15 minutes until potatoes are soft.

6. When the two pans are done, combine potatoes, broth and white sauce. Mix well. Stir in the cheese. Season with salt and pepper as needed.

Southwest Chicken Salad

1 Boneless chicken breast diced 2 Tbsp. Oil 1/2 tsp. Lemon Pepper 1/2 tsp. Fajita Seasoning

Saute diced chicken and seasoning in oil until browned. Set aside.

1/4 head Iceberg lettuce, washed and torn into bite-sized pieces. 6 olives, sliced into rings 1/8 green pepper sliced 1/2 fresh tomato, sliced into 4-8 wedges 1/2 cup pepper jack cheese, grated

Wash and prepare vegetables. Toss together in large bowl. Add cheese and cooked chicken. Toss together.

Serves 4-5

Pizza

Crust

1 Tbs. yeast
1 cup warm water
1/2 tsp. sugar

Dissolve yeast in warm water, add sugar.
Let sit for 5 minutes or until begins to bubble.

1 1/2 Tbs oil
1/2 tsp salt
2 1/2-3 cups flour

Add oil and salt. Add flor 1/2 cup at a time
until dough is smooth. Knead well. Place
back in bowl and let rise 15-20 minutes.

Sauce

1 8 oz can tomato sauce
3 Tbs. tomato paste
1 tsp. basil
1 tsp. dried onion
1 tsp. sugar
1 tsp. oregano
1/4 tsp. garlic (minced or garlic powder)

Mix together and simmer over low heat
20 minutes. (You may add a little water if it's too thick)

Spread out crust on an oiled baking sheet. Spread on sauce, cheese and toppings.

Bake in a preheated oven at 400 degrees F for 18-20 minutes, or until crust is brown on edge and cheese is melted in the middle.

Lemon Bars

Ingredients 6 Tbs. margarine 1/4 cup sugar 1/4 tsp. salt 1 cup flour 2 eggs 3/4 cup sugar 2 Tbs. flour 1/4 tsp. finely shredded lemon peel 3 Tbs. lemon juice 1/4 tsp. baking powder Grease am 8x8x2 baking pan. Beat margarine for 30 seconds, add the 1/4 cup sugar and 1/4 tsp. salt, beating until fluffy. Stir in 1 cup flour. Pat dough into the bottom of the pan. Bake in 350 degree oven for 15 minutes. Meanwhile, beat egg and add remaining 3/4 cup sugar, 2 Tbs. flour, lemon peel, lemon juice and baking powder. Stir by hand until well mixed. Pour over baked layer. Bake in 350 degree oven 25-35 minutes or until light golden brown around edges and center is set. Cool. Sift powdered sugar over top, if desired. Cut into squares, makes 16.

Sticky Buns

Sticky Buns (Do not remove refrigerator biscuits until ready to use) 1/3 cup firmly packed brown sugar 3 Tbsp butter 1/4 tsp. cinnamon 1 can (8 oz) regrigeratoed biscuits Combine brown sugar, cinnamon and butter in glass bowl. Cover with paper towel. Cook on 70% power (medium high) for 2 minutes or until butter melts. Spray pan with cooking spray. Stir mixture and spread half over the bottom of the microwave pan. Place half of the biscuits on top of the mixture. Then layer again with the rest of the butter/brown sugar mixture and top with the remaining biscuits. Bake, uncovered on 70%power (medium high) for approximately 5 minutes, or until biscuits are firm and no longer doughy. If doughy, put back in the microwave for 2 minutes on high power. Remove from microwave and invert onto a flat serving plate.