Au Gratin Pork Chops

2 pkgs (4.9 oz each) au gratin potatoes
1 can (10 3/4 oz) condensed cream of mushroom soup
2 c. milk (divided)
1 16 oz. pkg. frozen French-style green beans
6 bonless pork loin chops
1 can (10 3/4 oz) condensed cheddar cheese soup

Place dried potatoes in a greased 13x9x2" baking dish. In a small bowl, combine the mushroom soup, 1 cup milk, and contents of one sauce mix packet, pour over potatoes. Top with green eans and pork chops. In a small bowl, combine the cheese soup, remaining milk and contents of remaining sauce mix packet. Pour over pork chops.
Cover and bake at 350 degrees for 45-50 min. or until bubbly. Uncover and bake 20-25 min longer or until meat juices run clear.

Mexican Chicken Dip

2 Large cans white chicken breast
2 C. piccante sauce
2 C. shredded cheddar cheese
1 4oz. can chopped black olives
1/2 pkg. taco seasoning

Combine ingredients and heat in small crock pot and serve warm. Serve with crackers, chips or french bread.

Coffee Cake

1/4 c. oil
1 1/2 c. flour
2 t. baking powder
1 1/2 c. milk
1 egg
3/4 c. sugar
1/2 t. salt
Combine and beat. Pour into 9x9 or 7x11 pan.

Topping:
1/4 c. brown sugar
1 T. flour
1 t. cinnamon
1 T. melted butter
1/2 c. chopped nuts (optional)
Work ingredients together with a fork. Crumble on cake batter.

Bake at 375 degrees for 25 minutes.

Turtle Cake

1 package German Chocolate Cake Mix (and ingredients to make it)
14 oz caramels
3/4 c. margarine
1/2 c. evaporated milk
1 c. nuts
12 oz. chocolate chips

Make cake according to directions. Pour 1/2 of batter into greased 9x13 pan. Bake 15 minutes at 350 degrees. Melt caramels, margarine and milk. Pour mixture over baked cake. Sprinkle nuts and chocolate chips on top. Cover with remaining batter. Bake 20 minutes or more.

Cheesy Hashbrown Potatoes

1 2 lb. bag of frozen hash browns
1 c. diced onion
1 can cream of chicken soup
2 c. sour cream
1 stick margarine melted
8 oz. shredded cheddar cheese

Mix all ingredients and put into a greased 9x13 baking dish.

Topping: 1 cup curshed potato chips or 2 cups crushed corn flakes mixed with 1/2 stick melted margarine.

Bake at 350 degrees for about 1 hour.

Cowboy Caviar

1 15-oz can black eyed peas, drained and rinsed
1/4 c. thinly sliced green onions
4 c. finely chopped sweet red pepper
2 cloves garlic, minced
2 T. oil
2 T. cider vinegar
1-2 jalapeno peppers, seeded and diced
1/4 t. black pepper
dash of salt

In a bowl, combine all ingredients. Chill overnight. Serve with crackers or tortilla chips.

Makes 2 cups.

Mustard Dip

1 c. mayonnaise
5 T. spicy brown mustard
1 t. oil
1/2 c/ sugar
1 t. garlic powder

Mix together. Chill overnight. Serve with pretzels.