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  • Recipe of the Week - Santa Fe Soup

    October 14th, 2014

    INGREDIENTS • 1 lb. Ground Beef• 1 Onion, Diced• 1-15 oz Can Corn, Undrained• 1-15 oz Can Black Beans, Drained• 1-15 oz Can Tomato Sauce• 1-10 oz Can Rotel Tomato• 1 lb. Velveeta Cheese DIRECTIONS Brown meat with onion. Drain in large kettle, combine meat mixture and remaining ingredients. Stir over low heat until well blended. Serve with Frito Chips or Tortilla Strips. ...

  • Recipe of the Week - Pumpkin Ice Cream Pie

    October 7th, 2014

    Ingredients for Crust: 1 Cup Flour 1 Cup Margerine, softened 1/2 Cup Chopped Pecans Directions Mix all together until crumbly. Press into 9"x13" Pan. Bake @ 350˚ for 20 minutes. Cool. Ingredients for Filling: 1 16 oz. Can Pumpkin 1 Cup Brown Sugar 1 tsp. Cinnamon 1 tsp. Salt 1 tsp. Ginger 1 tsp. Nutmeg 1/2 Gallon Vanilla Ice Cream 1/2 Cup Chopped Pecans 1 8 oz. Cool Whip Directions Combine pumpkin, brown sugar and spices. Stir in Ice Cream. Spoon into crust and sprinkle with Pecans....

  • Recipe of the Week - Skillet Enchiladas

    September 30th, 2014

    INGREDIENTS • 1 lb. Ground Beef• 1/4 Cup Chopped Onion• 1 Can Cream of Chicken Soup• 1-15 oz Can Tomato Sauce• 1/2 Cup Milk• 1/2 tsp. Cumin• 1 tbsp. Williams Chili Seasoning• 1 tsp. Salt• 1/2 tsp. Pepper• 10-12 Corn Tortillas• 2 1/2 Cups Shredded Cheddar Cheese  DIRECTIONS Cook ground beef. Add remaining ingredients (except tortillas and cheese). Simmer for 15 minutes. Sprinkle cheese on each tortilla and roll up tightly. Place in hot...

  • Recipe Of The Week - Garden Casserole

    September 16th, 2014

    1/2 Cup Raw Rice 1 Cup Butternut Squash 1 Cup Acorn Squash 1 Cup Zucchini Squash 1 Cup Yellow Squash 1 Cup Chopped Onion 1 14.5 oz. Stewed Tomatoe 1/2 Cup Brown Sugar 2 tsp. Salt 1 tsp.Pepper 1/4 Cup Butter 2 Cups Crushed Corn Flakes and Butter Layer remaining Ingredients in 9"x13" pan and top with Cornflake mixture. Bake at 350 degrees for 1 1/2 Hours. We catered at a fall wedding and everyone loved it!!!...

  • Recipe Of The Week - Chicken Spaghetti

    September 9th, 2014

    Ingredients 4 Cups Cooked, Cubed Chicken (Reserve Broth) 12 Oz. Spaghetti 2 Cans Cream Of Chicken 1/4 Cup Butter 1 Cup Celery 1 Cup Chopped 1/2 Cup Chopped Green Pepper 3/4 Lb Velveeta Cheese-Cubed 1 Tsp Salt 1 Tsp Pepper Directions Cook spaghetti in broth, adding more water if necessary. Saute onions, celery and pepper in skillet. Add chicken, cooked spaghetti, soup, cheese and seasoning. May add 1/2 cup water if too dry. Heat thoroughly in skillet until bubbly....