SHRIMP COCKTAIL DRINK

3 quarts tomato juice
1 14 oz bottle catsup
1 tablespoon horseradish
1 cup finely chopped celery
3 tablespoons Worcestershire sauce
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
Juice of 1 lemon
2 cans shrimp

Chill.  Serves 25.

KRISTI TURPIN’S CHICKEN ENCHILADAS

2 chicken breasts
1 can cream of mushroom soup
½ cup sour cream
1 cup shredded cheese
1 can enchilada sauce
1 can chopped green chilies
½ cup chopped green onions
1 package tortillas

Cook chicken and shred. Add soup, sour cream and cheese. Place tortilla shells in enchilada sauce coating both sides. Scoop chicken mixture into tortilla shell and roll. Place in baking dish and top with more cheese. Garnish with green onions and green chilies.

SHEPHERD'S BREAD DIP

1 round Shepherd's bread
1 loaf Rye bread
Knorr vegetable soup mix
1 10 oz box frozen chopped spinach
16 oz sour cream
1 cup mayonnaise

Mix soup mix, spinach, sour cream and mayonnaise together and chill. Just before serving, hollow out Shepherd's bread to make a bread bowl to hold the dip. With remaining Shepherd's bread and rye bread, tear into bite-sized pieces for dipping.

TACO SOUP

1 pound hamburger
2 cups chopped carrots
2 cups chopped celery
2 cans cream of potato soup
1 can kidney beans
1 quart of stewed tomatoes
1 can tomato sauce
1 cup beef stock
1/2 pkg taco seasoning

Brown hamburger and saute carrots and celery. Add remaining ingredients and simmer. Serve hot with sour cream, shredded cheese and tortilla chips.

EGGS GOLDEN

1 dozen boiled eggs
10 pieces bacon, cooked and crumbled
12 slices of bread
Flour
Milk
Salt and pepper

Separate the white and yellow part of the eggs. Chop the white of the egg and mix in with bacon pieces and drippings. Add milk, flour and salt and pepper to make a white gravy. Crumble the "golden" yolks. Toast bread and butter. Pour gravy mixture over toast and sprinkle with crumbled yolks.

VEGETABLE ENCHILADAS

1 cup lentils
1 1/2 cup shredded carrots
a little hamburger
1 onion
2 cups shredded zucchini
1/2 cup salsa
cheese

Boil lentils for 45 minutes. Brown hamburger with chopped onion and drain. Add carrots, zucchini and salsa to meat mixture. Add cooked lentils to mixture. Cook down the moisture. Fill tortillas with mixture and arrange in a baking dish. Spread extra filling on top and cover with cheese. Cook for 20 minutes at 350 degrees.

ENGLISH TRIFLE

2 3.4 ounce packages strawberry jello
2 cups boiling water
1 package frozen strawberries
2 packages frozen raspberries
1 pint of vanilla ice cream
2 3.4 ounce packages tapioca pudding
2 bananas, sliced
1 angel food cake, broken into pieces
1 container frozen whipped topping
Maraschino cherries
Chopped nuts

Dissolve strawberry jello in boiling water. Add 1 pint of vanilla ice cream then strawberries and raspberries. Pour in a large clear glass bowl or trifle dish and allow to set. Arrange bananas on top of jello mixture. Layer broken angel food cake. Cook tapioca pudding according to directions on box and cool. Next, layer pudding and top with frozen whopped topping. Decorate with cherries and nuts.

PUMPKIN COOKIES

1 cup margarine
4 eggs
2 teaspoons vanilla
1 large can pumpkin
4-4 1/4 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups chocolate chips

Cream margarine, eggs and vanilla. Add pumpkin then stir in dry ingredients. Drop by spoonfuls onto baking sheet. Bake at 375 degrees for 12 minutes.

MELTAWAYS

½ lb. butter
¾ cup cornstarch
1/3 cup powdered sugar
1 cup flour

Mix with hands until stiff. It will be slightly sticky. Using a little flour, roll into 1” balls and place on a lightly greased cookie sheet. Press thumb print into cookie and bake at 350 degrees for 12 minutes. Cool and then fill thumb print with cream cheese frosting – color of your choice. These cookies are very rich and fragile.

Holiday Variations:
Valentines – press two thumbprints into cookies to form a heart and then fill with pink frosting.
Easter – make thumbprint oval shaped and fill with frosting of various pastel colors to mimic Easter eggs.
Fourth of July – fill with red, white, and blue colored frosting.
Halloween – fill center with orange frosting and make green frosting stems to create a pumpkin.