Lemon Lush

1/2 C. melted Butter

1 C. Flour

8 oz. softened cream cheese

1 C. powdered sugar

Cool whip

2 packages Lemon instant pudding

3 cups milk

Combine melted butter with flour. Spread into greased 9x13 pan. Bake at 300 for 15-18 minutes. Mix powdered sugar and cream cheese. Fold in 1 Cup of cool whip. Spread mixture on cooled crust. Mix pudding with 3 cups of milk. Spread pudding over cream cheese mixture. Spread remaining cool whip on top of pudding. Chill for 3 hours. YUM YUM YUM!

Taco Soup

1 lb hamburger

1 Cup salsa

1 can tomato paste

1 can beef broth

onions

1 can corn

1 can beans (pinto or kidney)

1 tsp. cumin

1 cup water

2 tsp worchester sauce

1 tsp. chili powder

1 tsp garlic

2 cans tomato sauce

Simmer for 4-5 hours on low. When ready to serve sprinkle with cheddar cheese. Serve with tortilla chips or Fritos.

Lion House Swiss Chicken

6 Chicken Breasts

6 slices of cheese, swiss

2 cans cream of chicken soup

Stove top stuffing

1. Flatten chicken breasts and cook for 20 minutes at 350.

2. Put 1 slice of cheese on top of each breast

3. Dilute soup in 3 cans of water and pour over the chicken

4. Shake dry stuffing mix over the top the chicken to desired amount

5. spritz with some water to moisten stuffing

6. place back in oven till cheese is melted.