Often times at Tiny Town we are asked for our recipes that we serve the children.  Parents cannot believe that their children eat so well here at Tiny Town but do not eat that well at home.  Here are some of our infamous recipes.  They are fun and easy!

Hamburger Rice Casserole

2-lb. hamburger, cooked and drained

2 cans creamy chicken mushroom soup

2 cups Minute Rice

Lawry's season salt to taste

Pepper to taste

A dash of garlic salt

1 can of water

Brown hamburger.  While cooking hamburger, cook rice and set aside.  Add to hamburger the following:  Pepper, garlic salt and seasoning salt.  Bring soup to a boil and mix together. Enjoy.

 

Scalloped Potatoes and Ham

3 cups sliced Potatoes

1/2 cup thinly sliced onion

1 can cream of celery soup

2/3 soup can of milk

1 tsp. salt

1/4 tsp. pepper

2 cups diced ham

grated cheddar cheese

Place potatoes, onions and ham in baking dish.  Mix soup, milk, salt and pepper.  Pour over potato mixture.  Bake 1 hour at 375 degrees, covered.  Remove from oven and sprinkle with cheese and bake for 15 minutes longer, uncovered.  For plain scalloped potatoes, leave out ham and add extra potatoes.

 

Tuna Melts

Tuna in water, drained

Grated cheddar cheese or sliced American cheese on top

Mayonnaise to mix

dry onions

English Muffins

Mix well and spread on English muffin halves.  Broil until cheese is melted and bubbly.

 

Easy Chicken Enchiladas

1- 8 oz. pkg. of softend cream cheese

1 small container of sour cream

1 large jar of medium to hot salsa

4 chicken breasts

10-12 corn or flour tortillas

1 pkg of taco cheese

Season chicken breasts to taste and grill, or you can just boil them until no longer pink.

Cut cream cheese brick into cubes.  Cut cooked chicken into bite sized pieces and add to cream cheese.  Stir until melted, then stir in 1/2 jar of salsa.  Warm tortillas in microwave until softened.  Add a heaping tablespoon of chicken mix to tortilla and roll up.  Place seam side down in a greased 9 x 13 pan.  After all of chicken is used, mix sour cream and the rest of the salsa together in a separate bowl.  Spread over the enchiladas.  Cover with cheese and bake until cheese is melted and golden brown.

Crab Quiche Bake

8 Eggs, Beaten

2 cup Half and Half cream

1 large sweet red pepper, chopped

1- 8 oz. pkg. Imitation crabmeat, chopped

1- 4 oz. cup shredded cheddar cheese

1/2 cup chopped green onions

1 tsp. salt

1/2 tsp. pepper

In a bowl, combine all ingredients.  Transfer to a greased 13 in x 9 x 2 baking dish.  Bake, uncovered, at 350 degrees for 30-35 mintues or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.

 

Beanies-N-Weanies

2- 28 oz. cans Pork and Beans

1- 16 oz. can Pork and Beans

1- 1lb. pkg. hot dogs, halved lengthwise and cut into 1 inch pieces

1 large onion, chopped

1/2 cup packed brown sugar

3 tablespoons prepared mustard

4 bacon strips, cooked and crumbled

In a slow cooker, combine all ingredients, mix well. Cover and cook on low for 7-8 hours.

Pizza Grilled Cheese

1 Tablespoon Butter or margarine softened

2 Slices of Bread

1 Slice of Provolone or Mozzarella Cheese

6 Slices of Pepperoni

3 Tablespoons of Pizza Sauce

Butter one side of each slice of bread.  Place one slice in a skillet, butter side down.  Top with cheese, pepperoni, butter side up.  Cook over medium heat until golden brown, turning once.  Serve with additional pizza sauce if desired.

Oriental Pork Rice

1 1/2 lbs. Cubed pork

1 1/2 cup water

1-10 3/4 oz. can condensed cream of mushroom soup, undiluted

2 celery ribs, chopped

3/4 cup uncooked long grain rice

1 medium onion, chopped

1/2 cup chooped green pepper

3 tablespoons soy sauce

1/2 tsp. salt

In a skillet, cook cubed pork over medium heat until no longer pink; drain.  Add the remaining ingredients and mix well.  Transfer to a greased baking dish.  Cover and bake at 350 degrees for 1 1/2 hours or until heated through.