(melt in microwave 2 minutes then stir then 1-2 more minutes)

Add to melted almond bark:

3 Tablespoons of peanut butter

4 Cups of Rice Krispies

2 Cups of peanuts (with no skins)

Drop onto wax paper by spoonful and let set in refrigerator until firm.

Store candy in Ziploc bags or air tight containers until ready to use.

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By Vickie Harrison

2 (16oz.) cans whole green beans

Bacon

3/4 stick butter

1/2 c. brown sugar

Garlic powder, salt & pepper to taste

Cut bacon slices in half.

Wrap around bunch of green beans and secure with a toothpick.

Make glaze from butter, brown sugar, garlic powder, salt and pepper.

Place beans' bundles in oven-proof dish.

Pour glaze over beans.

Bake at 375 degrees for 45 minutes.

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By Mary Jane Hunter

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3 lbs. chicken

1 can cream of chicken soup

1 can cream of mushroom soup

4 oz. can chopped green chilies

1/2 tsp. garlic powder

8 oz. cheddar cheese, grated

4 tsp. minced onions

1/4 tsp. black pepper

1/4 tsp. Tabasco sauce

1 cup chicken broth

4 cups corn chips or tortilla chips

Cook and debone chicken; reserve 1 cup broth. 

Combine soups, green chilies, spices, Tabasco

sauce and chicken broth thoroughly. 

Preheat oven to 350 degrees. 

Cover bottom of a 3 qt. casserole with 2 cups crushed chips. 

Spread half of the chicken over chips; then half of       

the soup mixture and follow with half the grated cheese. 

Repeat layering, ending with cheese. 

Bake for 25-30 minutes.

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Light Rolls (Pocket Book)

1 egg, beaten                              ½ c. sugar

1pkg. Yeast dissolved in           Flour (enough to make a stiff dough)

¼ c. lukewarm water                 1 c. sweet milk

¼ c. Crisco

Put Crisco, sweet milk and sugar in boiler and heat until steam

Begins to rise, set off, and cool, then add yeast, egg, and flour.

Roll out and cut with biscuit cutter, dip in hot butter, and fold

Over and bake at 350 degrees until brown.