Deborah Stovall 2008

Texas Caviar Dip

2 cans black beans, wash and drain
1 can shoepeg corn, wash and drain
1 green pepper, diced
4 roma tomatoes, diced
3 avocados, diced
¼ bunch cilantro, chopped
½ - ¾ bottle of Kraft Seven Seas Viva Italian Dressing

Combine all ingredients in a large bowl and toss. Enjoy with your favorite tortilla chips!





Creamy Chicken Casserole
4-6 servings

(Southern Living)

3 cups chopped cooked chicken (appx. 4 average boneless, skinless chicken breasts)
1 (10¾ oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1½ cups crushed round buttery crackers (40 crackers)
¼ c. butter or margarine, melted

Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1½ -inch baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.






Hershey Pie

From the kitchen of mom, Harriet Cobb ☺

4-6 Hershey candy bars
1 8-ounce Cool Whip
1 Graham Cracker pie crust

Melt Hershey candy bars in microwave and cool. Blend in Cool Whip. Pour into pie crust and chill.





Zesty Beef and Vegetable Soup
8 servings

1 lb. ground beef
½ c. chopped onion
2 cloves garlic, minced

2 c. pre-shredded coleslaw mix
1 20-ounce pkg. frozen mixed vegetables
4 c. hot-style vegetable juice
1 14½ oz. can Italian-style stewed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. dried basil, crushed
¼ tsp. pepper

In a large skillet, cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat.

In a 4-quart or larger crockpot, combine meat mixture, coleslaw mix, frozen vegetables, vegetable juice, undrained tomatoes, Worcestershire sauce, basil and pepper.

Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

Note: I usually use regular V8 juice, instead of the hot…just a family preference.
This soup is great either way!