Beyond Easy Rolls (Natalie Montague)

If Nat can do them, you can too!!!

1 pkg (2 1/4 tsp) active dry yeast at room temperature

1 1/2 c lukewarm tap water

1/2 c sugar

1/2 c shortening

3 eggs, well beaten

1 tsp salt

4 1/2 c flour

Mix together ingredients, water and yeast first. There's no need to activate yeast alone for a certain amount of time. Cover and let rise about 1 hour. Punch down and refrigerate overnight or at least 3 hours. Roll out on a floured surface into a circle, then cut into 16 pie shaped pieces. Roll up (they'll look like crescent rolls). Cover them and let rise about 40 minutes in a warm place. Brush with butter and bake at 400 for 15 minutes. Makes 16 rolls.

Pampered Chef's Baked Potato Soup (Natalie Montague)

4 medium potatoes

1/2 c celery, chopped

1 can chicken broth

1 garlic clove, pressed

1/4 tsp black pepper

1/2 c shredded cheese

2 slices bacon

1/2 c green onions, thinly sliced

1 1/2 milk

1/2 tsp salt

1 c light sour cream

1. Mash potatoes with or without skins (I prefer the skins in the soup).

2. Cook bacon until crisp. Remove bacon to paper towel to drain; crumble and set aside. Reserve 1/2 tsp drippings. Leave in pan.

3. Chop celery and slice green onions. Put in pan with drippings and add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and pepper. Bring to boil. Reduce heat and simmer for 10 minutes.

4. Stir in sour cream and reserved bacon. Ladle soup into bowls and add shredded cheese.

Baked Mac n Cheese (Natalie Montague)

3 c dry elbow macaroni

2 tbsp mustard

2 c milk

4 tbsp dry bread crumbs

4 c cheddar soup

1/4 tsp pepper

2 tbsp butter

1. Cook and drain macaroni.

2. Combine soup, mustard, and pepper. Gradually stir in milk until smooth. Add macaroni; toss to coat well. Spoon into a baking dish.

3. In a small bowl, combine butter and bread crumbs. Sprinkle over macaroni mixture.

4. Bake at 375 for 40 minutes or until hot and bubbling.

Green Chile Chicken Enchiladas (Natalie Montague)

4 c shredded, cooked chicken

1 c ranch dressing

1 can dices chilies

3 c shredded cheese

1/2 c sour cream

8 flour tortillas

Mix together chicken, half of cheese, dressing, sour cream, and green chilies in a medium bowl. Divide evenly down center or each tortilla. Roll up tortillas and place seam down in a baking dish. Top with remaining cheese. Bake at 380 for 20 minutes or until cheese is melted and lightly browned.

Aunt Tawni's Taco Soup (Natalie Montague)

3-15 oz cans kidney beans

1 onion

1 can green chilies

1 c salsa

1 pkg taco seasoning

1 can jalapenos

1-15 oz crushed tomatoes

1 lb hamburger

1 red bell pepper

1 can corn

grated cheese

sour cream

Frito's

1. Saute onion, hamburger, chilies, and bell pepper. Add beans, tomatoes, salsa, corn and taco seasoning. Bring to a boil, turn off and let sit for 30 minutes.

2. Garnish with sour cream, grated cheese, jalapenos, and Frito's.

Mexican Tuna Mac Bake (Natalie Montague)

2-10 oz can nacho cheese soup

2 c shredded cheese

approximately 6 c dry macaroni

1 1/2 c milk

1 c salsa

2 cans tuna, drained and broken into chunks

top with chopped tomatoes, tortilla chips, and cilantro

1. Prepare pasta. In a medium bowl, combine soup and milk. Stir in cheese and salsa. Add cooked macaroni and tuna; toss gently to coat. Spoon into baking dish.

2. Bake at 375 for 30 minutes or until hot and bubbling. Top with tomatoes, chips, and cilantro.

Calico Bean Bake (Natalie Montague)

1/2 lb sliced bacon

1 lb lean ground beef

1-15.5 oz can red beans

1-15.5 oz can black beans

1-18 oz bottle Honey Dijon barbecue sauce

1 c onion, chopped

1-28 oz can cut green beans

1-15.5 oz can great northern beans

2-15 oz cans pork and beans

1. Preheat oven to 350. Cut bacon into 1 inch pieces. In skillet cook bacon over medium heat until browned. Remove bacon to paper towel to drain. Discard drippings into pan.

2. Chop onion. Add ground beef and onion to skillet. Cook over medium heat 8-10 minutes or until beef is no longer pink, breaking beef in to small crumbles.

3. Drain and rinse all beans, except pork and beans, in colander; set aside.

4. Drain beef and return to skillet. Add reserved beans, undrained pork and beans, barbecue sauce, and all except 1/4 of the bacon to beef skillet; mix well.

5. Spoon mixture into baking pan, top with remaining bacon. Bake 45 minutes. Let stand 5 minutes before serving.