Manuscript Cookbook 207

Makes 6 Acapulco Chicken 1 cup raw raw rice 1/2 lb. sliced on mushrooms 3 whole chicken breasts (split, b deboned & skinned) 1 T parsley 1 (10 oz) can chicken broth 1 (5 1/2 oz) can evaporated milk 1 (10 oz) can stewed tomates with c?? chilies salt to taste 4 oz shredded cheddar cheese hot or mild taco sauce (heated)

Heat oven to 375 °. Place rice in bottom of casserole. (2 qt size) Top with mushrooms - chicken celery & parsley. Combine broth & milk, tomatoes, chilies & salt. Pour over chicken. Bake 45 mins. Top with cheese bake 5 mins. longer, until cheese melts. Serve with heated hot sauce.

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Mexican Noodle Bake

2 cups macaroni noodles 1 lb. gr. beef. 1 pkg. taco seasoning mix 1 (8 oz) can stewed tomatoes 1 cup sm. curd cottage cheese. 1 cup sour cream. 1 (4 oz) can diced green chilies 4 oz . shredded cheese hot or mild taco sauce heated.

Cook noodles - Rinse & drain Brown gr. beef, breaking up lumps. Drain - add taco seasoning, according to pkg. directions. Simmer until liquid is reduced to almost nothing. Stir in tomatoes, simmer 10 mins.

Gently mix noodles gently with cottage cheese & sour cream, & chilies. In greased 2 qt. casserole. (over)

layer noodle mixture with meat, then cheese. Repeat layers - Bake 350 ° for 20 mins. or until cheese melts & browns.

Makes 8 servings

Rusty Nail Soup

Place leftover veg. & pot juices from cooked veg. in large container. Cook celery leaves & add.

Make homemade soup using above ingred. Add can of tomatoes or tomato sauce - handful of rice, noodles - potatoes or barley. Cook.

Remember old fairy tale about soup from a rusty nail?