CHICKEN ROLLS

from Kris Orton

     2 c. cooked chicken

     1/2 tsp. sage or poultry seasoning

     8 oz. cream cheese

     1 sq. butter or margarine

     3 pkgs. crescent rolls

Mix butter and cream cheese until soft and creamy.  Add chicken and seasoning.  Spoon into crescent rolls.  Wrap roll around chicken mixture.  Bake at 350 degrees for 15-20 minutes or until golden.

PLAY DOUGH

from Kris Orton

     1 c. flour

     1/2 c. salt

     1 c. water

     1 Tbsp. oil

     1 tsp. cream of tartar

     a few drops of food coloring

Mix dry ingredients.  Mix oil, water & food coloring; combine with dry ingredients.  Cook over medium heat until the dough pulls away from the sides of the pan and forms a ball.  (Once the mixture is warm, this only takes about 30 seconds.)  Remove from the pan and kneed until smooth. 

(This makes a soft dough that keeps it's shape when molded.  It will dry out but not enough to make things like jewelry.  If kept in a plastic bag or airtight container in the refrigerator, it will keep soft for many months.)

FLUFFY LEMON DESSERT

from Kris Orton

     60 Ritz crackers

     1 c. margarine

     1/2 c. sugar

     1 can Borden Eagle Brand milk (14 oz.)

     1 lg. Cool Whip

     1 sm. can frozen lemonade

Crush crackers until medium fine; add sugar & melted margarine.  Pat into bottom of 13 x 9 pan.

Mix milk, Cool Whip and lemonade by hand (add yellow food coloring if desired), and pour on top of cracker crust.  Refrigerate.

(The sweet and salty combination is yummy!)

MACARONI AND CHEESE FOR TWO

from Kris Orton

     2 Tbsp. butter

     2 Tbsp. flour

     1/4 tsp. salt

     1 1/2 c. milk

     1 c. cheddar cheese (or more if desired)

     1 c. elbow macaroni

Melt butter, blend in flour & salt; gradually add milk, stirring constantly.  Cook until thick; add 3/4 of the cheese.  Cook macaroni, drain; add together with the sauce in a 1 quart casserole dish.  Put remaining cheese on top.  Cook uncovered at 375 degrees for 15 minutes.

(or for one, with leftovers!)

FRITO SALAD

from Kris Orton

     2 green peppers

     2 lg. tomatoes

     1 lg. red onion

     2 cucumbers

     1 lg. can kidney beans, drained

     1 sm. can sliced olives, drained

     1 bottle Catalina dressing

     1 bag Fritos

Chop all veggies and add kidney beans & olives.  Pour on dressing to cover salad.  Add Fritos just before serving. 

(Have fun with it - almost any veggies you like will taste good in it!)