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Scalloped Potatoes	Saucy Franks	Chicken Stuffing Casserole	Pork Chop Casserole	Clara's Homade Noodles
Tuna Crescent Melt	Tuna Bake	Chicken Casserole	Potatoes Supreme	Broccoli Bread
		Sweet Potato Bake

Sweet Tooth Recipes
More Sweet Tooth Recipes

6 pork chops or chicken breasts

6 medium potatoes, peeled and quartered

1 can Cream of Mushroom Soup

Lay potatoes in casserole. Layer of pork chops or chicken breasts. Pour soup over , add 1/2 can water and season with garlic powder. Cover with foil and bake 1 hour in crockpot on low for three hours.

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3 slices bacon (drained)	1/3 cup ketchup
1/3 cup chopped onion	1/8 tsp chili powder
2 tlbs chopped green pepper	10 frankfurters and buns
3/4 cup unsweetened pinapple juice

Cook bacon until crisp, add onion and green pepper. Cook until tender. Add the rest of the ingredients. Cook until boiling. Score franks diagonally at one inch intervals. Add to sauce, cover and bring to a boil. Lower heat and simmer for 8 to 10 minutes. Serve on warm buns.

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1 pound sour cream	1 can Cream of Chicken Soup
8 ounces cheddar cheese	3/4 cup chopped onions
2 pounds frozen hash browns	1 stick butter

Melt butter. Mix together all other ingredients except the hash browns. Drop frozen bag of hash browns on floor a couple of times to break up. Place potatoes in large bowl. Stir in all other ingredients including the melted butter. Stir and mix thoroughly. Bake at 350 degrees for 1 hour or until nice and brown.

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1 cup elbow macaroni	1 tlbs chopped onions
1 3oz package cream cheese (softened)	1 tsp prepared mustard
1 10 1/2 oz can Cream of Mushroom Soup	1/3 cup milk
1 6 1/2 oz can tuna, drained and flaked	1/2 cup dry bread crumbs
1 tlbs chopped canned pimento	2 tlbs butter (melted)

Cook macaroni according to package directions. With electric mixer, blend cheese and soup. Stir in next 5 ingredients. Turn into a 1 1/2 quart casserole. Mix crumbs and butter and sprinkle over tuna mixture. Bake at 375 degrees for 20 minutes.

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1/4 cup Miracle Whip	9 1/4 ounces water packed tuna (drained)
2 tlbs chopped dill pickle	2 hard boiled eggs (chopped)
1 tlbs mustard	8 ounce can Pillsbury Crescent Dinner Rolls
1/4 cup chopped onion	1 cup shredded cheddar cheese

Heat oven to 375 degrees. In medium bowl, combine Miracle Whip, dill pickle, mustard, and onion. Stir in tuna and eggs. Unroll dough into long triangles and place on greased cookie sheet with long sides overlapping 1/2 inch and firmly press edges and perforations to seal. Press to form approximately 14x9 inch rectangle. Spoon tuna mixture in 3 inch strip lenghwise down center of dough. Sprinkle cheese over filling. Make cuts about 1 inch apart on each side of rectangle just to edge of filling.To give braided appearance, fold strips of dough at an angle across filling, alternating from side toside. Bake for 15-20 minutes until golden brown.

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1 1/2 cups chopped onion	1/2 cup mayonnaise
2 cups chopped celery	3/4 tsp salt
2 tlbs butter	1/2 tsp pepper
1 package stuffing mix	2 beaten eggs
1/2 cup butter	1 1/4 cups milk
1 cup water	1 can Cream of Mushroom Soup
3 cups chopped, cooked chicken

Saute onion and celery in 2 tlbs butter. Spread half of stuffing mix in a greased 9x13 inch pan. Heat 1/2 cup butter and water. Pour over stuffing mix. In large bowl, mix chicken, sauteed onion and celery, mayonnaise, salt and pepper. Spread over stuffing mix in pan. Blend eggs and milk together. Pour over chicken mixture. Cover and refrigerate overnight. 1 hour before baking , spread Cream of Mushroom Soup over top of casserole and cover with remaining stuffing mix. Bake at 350 degrees for 1 hour.

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2 tlbs flour	1/2 tsp salt
1/2 cup chopped onion	1/8 tsp pepper
2 tlbs butter	1 1/2 cups milk
4 cups thinly sliced, peeled potatoes	1 1/2 cups shredded chedder cheese

Heat oven to 350 degrees. In 1 1/2 quart casserole dish combine potatoes and onions and set aside. In medium saucepan over low heat, melt butter. Stir in flour, salt and pepper. Cook 1 minute stirring constantly until smooth and bubbly. Gradually stir in milk. Cook over medium heat, stirring constantly until thick and bubbly. Add cheese, stirring constantly and until all melted. Pour over potatoes and onions, mix well. Bake for 1-1 1/2 hours or until potatoes are tender.

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3 Cups Sweet Potatoes	1 Cup Light Brown Sugar Packed
1 Cup Crushed Pineapple	1/4 Teaspoon Salt
1 Tablespoon Butter	16 Marshallows

Cook sweet potatoes and mash while still hot. Add sugar, pineapple and salt. Mix well. turn into greased casserole, blot top with butter. Bake in oven at 375 degrees for 45-50 minutes. Remove from oven and push marshmellows into top. Return to oven until marshmallows are melted and slightly brown.

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2 eggs	4 cups flour
1 cup milk	2 tsp baking powder
1 tsp salt

Beat eggs, add milk, salt, and baking powder. Add enough flour to make thick enough to roll. Roll thin on floured surface. Then cut into strings about 1/4 inch wide. Drop the strings slowly into kettle of boiling chicken broth, keeping the broth boiling. Heat may be turned down from high after all noodles are added to broth, before putting the lid on. Keep boiling. Cook about 15 minutes without removing the lid. Chicken or turkey may be added to broth before adding noodles. This recipe given to me by Jean Smith of Bellefonte, PA

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Frozen Bread Dough	1 pkg. broccoli spears (thawed)
sliced pepperoni	Mozzarella cheese
Parmasean cheese	American cheese

Let dough thaw 2-3 hours. Roll out dough in rectangular shape using a little flour. Layer Mozzarella cheese, pepperoni, American cheese and broccoli. Sprinkle with Parmasean cheese. Fold over dough and bake at 350 degrees 20-25 minutes. This recipe given to me by Tina Wright of Clarksburg, WV.

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