Nacho Casserole

Served at May Bunko

1 can condensed cheddar cheese soup

1/2 cup milk

1 (16 oz.) jar of milk or medium salsa

1 (7 oz.) bag tortilla chips

1 can refried beans

1-2 chicken breasts, cooked cut up in small pieces (optional)

1-2 jalapenos chiles, sliced and chopped (optional)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In a 9x 13 pan stir undiluted soup with milk, spread evenly. Top with half of salsa and half of chips. Carefully spread beans over chips. Sprinkle chicken on top of beans. Top with remaining chips and salsa. Sprinkle with jalapenos and cheese. If you don't want crunchy chips on top simply press it all down so the cheese is absorbed. Bake for 20 minutes or until hot.

Baked Beans

Served at May Bunko

2 1 lb cans pork & beans

1 1 lb can dark kidney beans

2 cans small white beans

1 cup ketchup

1 cup brown sugar

1 lb. hamburger

2 TBS. vinegar

1 tsp. liquid smoke

1 large onion, chopped

1 lb. bacon-cooked and chopped

Cut bacon into small pieces & brown to desired crispness. Add hamburger & chopped onions to brown. Use pork & beans as is, but drain liquid from kidney & white beans. Combine all ingredients in roasting pan & bake at 350 for 1 hr.

Spinach Salad

Served at May Bunko

1 head iceberg lettuce

1 bag spinach

3/4 lb. grated swiss cheese

1/2 lb. cooked, crumbled bacon

strawberries, sliced

1/2 cup slivered almonds

craisins

Toss almonds and 3 TBS. sugar in a pan over medium heat until sugar melts. Add almonds right before serving.

Serve with poppyseed dressing.