Southwest Tortilla Quiche

4 Flour tortillas
3 eggs
1/3 c milk
1/2 cup ham, diced
3/4 cup cheddar cheese, grated
1 Tbsp. Green Onions, chopped
2/3 cup canned corn drained
1 Tbsp. flour
1/8 tsp red hot pepper sauce to desired taste
Spray room temp tortillas with cooking spray and press into large muffin tins, custard cups or tortilla fluted pans. Combine remaining ingredients in a small bowl and season to taste. Pour 1/4 cup of mixture into each tortilla shell and bake at 350 for 55 minutes or until set. Serve warm with salsa. Prep time: 5 mins. Cook time: 55 mins. Mission Tortilla cookbook

Cherry Dessert

Empty 2 cans of prepared cherry pie filling into a 9x13 pan. Sprinkle 1 pkg white cake mix (dry) over cherries. Sprinkle 1/2 to 3/4 cup chopped pecans over cake mix. Evenly pour 1/2 lb (2 cubes) melted butter (be careful to evenly distribute). Bake at 35o for 40-45 mins.

Grandma Jocelyn Cowles' Dinner roll recipe

Use Bread maker dough setting for 90 mins.

1 1/2 cup warm milk
1 Tbsp. yeast
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 c. shortening
5 cups flour
The amount of flour seems to vary. If the dough is sticky, add flour as you shape each roll. I keep the dough covered with a damp cheesecloth while shaping and letting rise. I put the rolls in a warm place to rise about 20 mins before baking. Place on lightly sprayed cookie sheet, bake about 20 minutes at 350. Makes between 20 - 24 rolls.

Fine's Spice Chicken

8 half breasts, chicken
2 cans Cream of Chicken soup
1/2 tsp. minced dried onion
1/2 tsp garlic salt
1 tsp. Fine's Herb Spice
8 oz can mushrooms and stems, drained
Spray 9x13 pan with cooking spray. Lay chicken breasts in the pan. Combine remaining ingredients and spread over chicken breasts. Bake at 300 for 4 hours. Before serving sprinkle with sliced almonds or fresh parsley.

Texas Sheet Cake

2 cup flour
2 cups sugar
1 tsp. baking soda
2 cubes of BUTTER
4 Tbsp. powdered cocoa
1 cup water
1 tsp. vanilla
2 eggs
1/2 c. buttermilk

Mix flour, sugar, and baking soda togehter and set aside. Heat BUTTER, cocoa, and water in a small sauce pan on low to a low boil. Add the dry mixture and mix well. Then add the vanilla, eggs and buttermilk. Mix well and pour into a greased 10x15 pan. Bake in oven at 400 for 20 mins.

Frosting:
4 cups powdered sugar, set aside in a bowl. Melt 2 cubes of BUTTER and 4 Tbsp cocoa. Stir constantly. When completed melted, add 1 tsp of vanilla and 6 Tbsp. buttermilk. Pour this mixture into the powdered sugar and mix well with hand mixer, scraping sides frequently. Pour/spread the frosting on the cake right when it is removed from the oven. Optional: Sprinkle chopped walnuts on top.

Pear-Cream Cheese Salad

1 can (16 oz.) Pear Halves
2 pkg (r serving size) Lime Jello
1 1/2 c. ginger ale or cold water
2 Tbsp. lemon juice
1 pkg (8 oz) Cream Cheese, softened
1/4 cup chopped pecans
Drain and dice pears, reserving syrup. Add water to syrup to make 1 1/2 cups; bring to a boil. Dissolve gelatin in boiling measured liquid. Add ginger ale and lemon juice.

Beat cream cheese in large bowl at medium speed of electric mixer until smooth. Gradually stir ing gelatin. Chill until thickened.

Add pears and nuts. Spoon into 5 cup mold which has been sprayed with no stick cooking spray. Chill until firm, at least 4 hours. Unmold. Makes 10 servings

Pumpkin Pudding Treat

This is a recipe from Jenny Berry Krull

1 1.5 oz pkg vanilla instant pudding
1 12 oz can fat free evaporated milk
1 15 oz can pumpkin (plain canned pumpkin)
1 tsp. pumpkin pie spice

Beat together pudding and milk. Refrigerate for 5 mins. Mix in pumpkin and spice. Spoon into individual bowls and refrigerate for 10 mins (or more).