Ingredients

• 6 ozs. macaroni or pasta of your choice (I used bow tie.)
• 1/4 cup butter or margarine
• 3 tbls. finely chopped onion
• 1/4 cup all-purpose flour
• 2 cups heavy cream (I used half-and-half.)
• 1/3 cup dry white wine
• Salt and pepper, to taste
• 1 lb. lump crabmeat, cartilage removed
• 1 (14-oz.) can quartered artichoke hearts, drained
• 2 tbls. fresh lemon juice
• 1 cup shredded Gruyère cheese (4 ozs.)
• 2 tbls. chopped green onions, optional
• 1/4 tsp. paprika

Directions

1. In a 6-quart Dutch oven or stockpot, cook pasta in 3 quarts of boiling, salted water according to package directions or until almost tender. Drain well.

2. In 3-quart saucepan, melt butter over low heat. Add onion and cook until tender. Stir in flour until well combined. Add cream slowly, whisking vigorously. Cook over medium heat, stirring until sauce comes to a boil. Remove from heat and whisk in wine, salt and pepper.

3. Preheat oven to 350 degrees. In a large bowl, combine crabmeat, artichoke hearts and lemon juice. Stir in cooked pasta. Add cream sauce and stir gently but thoroughly.

4. Spoon mixture into a greased 3-quart large oven proof bowl. Sprinkle with grated cheese, green onions and paprika.

5. Bake for 30-45 minutes or until bubbly.

Source: Junior League of Memphis

Ingredients

• Store bought corn taco shells
• cooked and shredded chicken, pork or beef
• Enchilada sauce
• shredded cheese (Colby or Monterey Jack)

Directions

Fill taco shells with your favorite cheese, cooked chicken, pork or beef. Spray a 9×12 inch pan. Lay in your filled taco shells. Pour 1 small can of enchilada sauce over the top. Sprinkle generously with shredded cheese. Bake at 450F until cheese is melted.
YUM!

Ingredients

• 3 c. fresh shredded squash
• 1/4 c. chopped onion
• 4 T. margarine
• 2 eggs beaten
• 1/4 c. milk
• 1/2 t. salt
• 1/2 t. pepper
• 1 c. sharp cheddar cheese, shredded
• 1 c. Ritz crackers, crushed

Directions

Preheat oven to 350Ëš. Sauté squash and onions with margarine until tender. Drain. Add remaining ingredients except cheese and crackers. Spoon into a 9×13-inch pan and top with cheese and crackers. Bake for 20 minutes.

*Source: The Amish Cook

Ingredients

• 2 1/2 to 3 cups corn chips
• 1 large onion, chopped (3/4 to 1 cup)
• 2 1/2 cup chili (or 1 19-ounce can)
• 1 cup grated Cheddar (or American) cheese

Directions

Place half the corn chips in a baking dish. Sprinkle with all the chopped onions and half the cheese. Top with all the chili, then the rest of the corn chips and cheese.

Bake at 350 degrees for 15 to 20 minutes, or until cheese is bubbly.

Makes 6 servings.

Ingredients

• 1 large fryer
• 4 cups water or chicken broth (or enough to cover chicken in pot)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 bell pepper, chopped
• 1 large onion, chopped
• 2/3 stick margarine
• 1 (8-oz.) pkg. thin spaghetti
• 2/3 lb. Velveeta cheese, cut into small pieces
• 1/2 of a (10-oz.) can Ro-tel tomatoes
• 1 (17-oz.) can tiny English peas with juice
• 1/2 cup grated Cheddar cheese

Directions

1. Cut fryer in pieces and wash.

2. Place in large pot and cover with water or chicken broth. Add salt, pepper, garlic powder and onion powder.

3. Bring to boil, then reduce heat and simmer about 30-45 minutes or until chicken is tender.

4. Remove chicken from broth, let cool and debone, saving broth.

5. Sauté the bell pepper and onion in margarine over low heat until tender.

6. Meanwhile, cook spaghetti in broth, adding a small amount of water if necessary. Do not drain.

7. Add Velveeta cheese to spaghetti and stir until well mixed.

8. Add Ro-tel tomatoes and peas (with juice) to sautéed onions and peppers.

9. Cut chicken into bite size pieces and add to spaghetti. Add vegetable mixture and stir gently to mix.

10. Pour into large casserole dish sprayed with cooking spray.
11. Bake at 350 degrees for about 30 minutes or until hot and bubbly.

12. Remove from oven and sprinkle with grated Cheddar cheese.