Texas Green Beans

2 16 oz cans green beans, drained

2 c broth
1 Tbsp sugar
1/2 tsp pepper
1/2 tsp salt
5 strips uncooked bacon, diced
1/2 medium onion, diced

Cook diced bacon until just starting to get crispy. Add onions and cook til tender.  Add green beans, broth and dry ingredients. Bring to a boil then lower temperature to simmer.  Simmer a little longer for better  flavor.

Oatmeal Topping

2 c oatmeal
3/4 c brown sugar
1/2 c margarine, melted

Mix together. Spread out on baking sheet. Bake at 350 for 10 minutes or until browned.

Creamed Chicken over Rice

A most delicious way to use up leftover chicken.

1 Tbsp margarine, melted
1 Tbsp flour
1 c milk
2 c chicken, cooked

Stir flour in margarine until smooth. Add milk. Stir. Microwave on high for 2 minutes then stir sauce. Continue microwaving until sauce is desired thickness.  Cut up chicken into smaller pieces. Add to sauce. Serve over rice.

Chimichangas

taco meat (see below)
soft tortilla shells
toothpicks
assorted topping options

• shredded lettuce
• shredded cheddar cheese
• diced tomatoes
• refried beans
• sour cream
• chopped olives
• salsa
• etc.

Taco Meat - May use hamburger, shredded beef, pork or chicken. Use desired seasonings on meat (taco spices, tomato sauce, etc.)

Warm tortilla shells (to make them flexible) by placing a wet paper towel in the tortilla shell bag and microwave for 30 seconds. Place tortilla shell on flat surface. Spoon meat onto center of tortilla shell. Fold both side edges in towards the center. Fold up the bottom edge and roll until wrapped. Seal with a toothpick.

Fry chimichanga, until crispy brown, in about an inch of hot oil. Remove toothpick. Serve with desired toppings.