Chili-Egg Breakfast Casserole

(Recipe came from a bed and breakfast in Maine)

8 pieces bread (remove crust and place in 9x11 baking dish)
8 oz chopped green chilies (spread over bread)
3 c Monterey jack and 3 c med cheddar cheeses

Beat together:
10 eggs
½ t garlic powder
1 ½ t salt
2 ½ c milk

Pour over chilies and bread.

Works well to make ahead and refrigerate overnight. Let pan come to room temperature before putting in hot oven. Bake @ 350 for 50 min.

Orange Julius

6 oz. orange juice concentrate

1 cup milk
1 cup water
2 T vanilla
¼ cup sugar
Dozen ice cubes or more to liking

Navajo Fry Bread

2 cups flour
1 large T baking powder
1 t. salt
1 cup warm water

-mix dry ingredients, then add water

-more sticky than dry

-roll out and poke hole in center before frying in oil (warmed to just before smoking)

Garla’s Corn Bread

Cream:

½ cup butter
1/3 cup sugar

Then add:
1 cup flour
1 egg
2 t. baking powder
1 ¼ cup milk
½ t. salt
Mix in 1 cup cornmeal by hand until blended. Pour into 9x9 pan. Bake at 425 for 20 min.

Them Good Potatoes

6 med-large potatoes boil, let cool and shred
Add:
½ c melted margarine
1 c shredded cheese/more
1 c sour cream
1 can cream of chicken soup
Green onions
Sprinkle with 1 c crushed corn flakes.
Bake for 30 min at 350.

Funeral Potatoes
By Kate Rupp
1 (24 oz) pkg hashbrowns – frozen
1 can cream of chicken soup
1 8 oz carton sour cream
1 cup or more grated cheese
1 tsp salt
½ onion chopped
2 cups crushed corn flakes for topping

5-Minute Southwest Layered Salad

6 c torn romaine lettuce
1 can (15 oz) black beans, rinsed, drained
1 c frozen corn, thawed
¾ c salsa
½ c Mexican style shredded cheddar Jack cheese
¼ c Ranch dressing
1 c tortilla chips, broken

Arrange lettuce in bottom of glass serving bowl or on serving plate.
Layer beans, corn, salsa and cheese evenly over top.
Drizzle with dressing, sprinkle with chips.
Makes 4 serving, 1 ½ c each.

Grannie Jannie’s Jell-O

1 large pkg strawberry-banana Jell-O (make with ½ the water)
1 large can crushed pineapple
3-4 ripe bananas, smashed
2 cans frozen strawberries or 1 large bag
½ pt sour cream

Make Jell-O with only the hot water—add pineapple, banana, and frozen strawberries. Put ½ into 9X13 pan. Set in fridge (leave other ½ out in bowl, so it won’t set). After fridge mixture is set, spread sour cream on top. Carefully put the other ½ of Jell-O mixture on top of sour cream. Set.

Jeff's family has this as a Christmas tradition.