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TEACHER FAVORITES WITH SARAH LAWSON |
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Recipes |
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CHICKEN BUNDLES
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Combine cream cheese, salt, and pepper. Add chicken. Drop a spoonful of chicken mixture in center of each crescent roll and wrap up. Dip ball in butter and roll in stuffing. Bake at 350˚ for 20 minutes or until brown. |
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EASY LIME PIE
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Combine concentrate and condensed milk in large bowl. Add sour cream and food coloring, stirring until well combined. Fold in whipped topping. Spoon into pie crust, mounding filling as necessary. Chill about 6 hours or until set. |
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FRENCH-STYLE PEAS
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Generously line pot with lettuce leaves, reserving a few. Add peas. Sprinkle with spices. Cover with remaining lettuce. Cook over low heat until peas are done (about 30 minutes). Remove lettuce leaves and serve. |
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STRAWBERRY PRETZEL SALAD
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Mix together pretzels, margarine, and 3 T. sugar and pat mixture evenly in 9” x 13” pan. Bake at 350˚ for 10 minutes. Cool completely. Blend together cream cheese and 1 c. sugar. Fold in whipped topping. Spread evenly over pretzel layer. In a large mixing bowl combine water and gelatin. Once cool, add pineapple and strawberries. Pour on top of second layer. Sprinkle with marshmallows and cover with plastic wrap. Refrigerate for two hours or until set. |
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