Cheese Chicken Ole
by Cathy Carmichael
(make one day ahead)

• 6-8 split chicken breasts
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• Chicken drippings
• 1 large can chopped green chilies
• 1/2 pint sour cream
• 1/2 cup milk
• 1 lb. sharp Cheddar cheese, shredded
• 1 large onion, chopped
• 1 package corn tortillas

Bake chicken, covered and foiled in 350-degree oven for one hour. Reserve drippings. When breasts have cooled, remove skin and bones, leaving meat in fairly large pieces. In a large bowl, combine sour cream, soups, milk, onion and drippings. Cut tortillas in one-inch strips. Place a little soup in the bottom of a 9 x 13-inch pan. Layer half of tortillas, chilies and cheese. Repeat layers. Pour soup over all and refrigerate overnight. Bake at 350 degrees for 45 minutes. Yields six to eight servings.

Tagliarini
by The Bernard Family

• 1 8-ounce package of wide egg noodles
• 1 1/2 lbs. ground beef
• 1 large onion, chopped
• 1 12-ounce can corn, don’t drain
• 1 can pitted ripe olives, drained
• 3 8-ounce cans tomato sauce
• 1 15-ounce can stewed tomatoes
• 1 tsp. garlic salt
• 3-4 tsp. Italian seasoning
• 1/2 lb. medium sharp Cheddar cheese, grated

Brown beef and onions in a large frying pan and drain excess fat. Add tomato sauce, stewed tomatoes and seasonings to the pan. Cook egg noodles to very “al dente.” In a large casserole dish combine the noodles, sauce, corn and olives, and top with cheese. 

Cover and bake at 375 degrees for 45 minutes. Uncover and bake for an additional 15 minutes to brown the cheese. Serves six.

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