Emily's Chili Beans

2 cans, #2 size, Hunts Chili Beans
2 cans tomatoes
2 pounds hamburger, browned
1 onion, chopped

Simmer all together.
Serve with corn muffins and a green salad.

Ron's Cherry Cheesecake

Crust:

Mix together:

1 1/2 pkgs. graham crackers, crushed fine
3/4 cube melted butter
3 Tbsp. sugar

Bake crusts at 350 for 10-15 min till lightly toasted.

Filling:

Whip slightly:
1 pint whipping cream

Add:
1 tsp. vanilla
2 tsp. sugar

Blend in:
1 2/3 blocks cream cheese, softened

Pour into graham cracker crusts and top each pie with a can of cherry pie filling

Emily‘s Green Chili Tacos

3 lbs. hamburger

1 onion

2 bottles medium green chili salsa

2 cans tomatoes

Lettuce, chopped

Cheese, shredded

Sour cream (optional)

Taco shells or flour tortillas

Sauté meat with onion. Add green chili salsa and tomatoes. Cook with lid on for an hour or so. Take lid off and simmer till nearly dry, stirring often. Fill shells and top with lettuce, cheese and sour cream. Serve with ambrosia.

Ron's Carrot Cake

Make in order and bake in greased 9X13 pan at 350 for 45 minutes.
2 cups sugar
4 eggs
1 1/4 cups oil
3 cups grated carrots (6 lg.)
2 cups flour
2 tsp. cinnamon (heaping)
2 tsp. baking soda (rounded)
1 tsp. salt
1/2-1 cup chopped walnuts (some on top)
1/2-1 cup raisins

Icing
1 8 oz cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla

Frost cake and sprinkle nuts on top.

Chicken Delight

Layer in buttered 9X13 pan:
10 oz. pkg. frozen broccoli
6 chicken breasts, cooked and cubed

Mix and pour over chicken:
2 cans cream of chicken soup
1 cup mayo
1 tsp. curry powder
1 T. lemon juice
1 small pkg. sliced almonds

Top with 2 cups shredded cheddar. Cover loosely with foil. Bake at 350 for 30 minutes taking the foil off the last 10 minutes.

Emily's Famous Fudge

In a large bowl:
1 1/2 bags semi-sweet chocolate chips
1 10 oz bag mini marshmallows
3 tsp. vanilla

Butter a large cookie sheet.

In a large saucepan:
4 1/2 cups sugar
1 1/2 cubes butter
1 14 oz can evaporated milk

Bring to boil and stir. Boil for 5 1/2 minutes to 250 degrees. Pour hot mixture over bowl ingredients and stir until dissolved and begins to thicken. Add chopped nuts if desired and pour into a greased cookie sheet. Cool and cut into squares.