Chicken Salad

This is a by guess by golly recipe. I have never measured when making this Chicken Salad

Chicken Breast ( Leftovers or a large Can ) if leftover pull apart into small shreds or take a fork and break down the canned

Chopped Onion to taste

Chopped Celery to taste

Sweet Pickle Relish to taste

Mix together with Miracle Whip until moist and Spredable

Serve on Bread or Rolls

Chicken Santa Fe

Two to Three Chicken Breasts

Four Med. Potatoes

1 Can of Corn

1 Cup Salsa

2 Tablespoons Veg. Oil

Heat Oil in frying pan, Chop Chicken Breast into bite size pieces Add to Oil Cook until done

Cut Potatoes into small pieces DO NOT PEEL put into microwave safe dish Microwave 10 to 15 minutes or until done

Combine Chicken & Potatoes cook until Potatoes are Browned*

Add Corn & Salsa Simmer

Serve.

* I've never really Browned the potatoes I have just warmed them through together

This is as close as I can remember. I usually make a much bigger batch when I make this because I usually feed alot more than just 4

If it isn't moist enough just add more Salsa

Cheese Balls

1 8oz cream cheese

1 bottle of Roka Blue Cheese Spread*

1 cup shreded cheese

1 Tablespoon Worcestershire

1 Tablespoon chopped onion*

Crushed Walnuts

Cream together Cream Cheese and Cheese Spread Mix Cheese Worcestershire and onion together with Cream mixture

Divide in half and roll both balls in Walnuts

Serve with favorite crackers

*Wasn't able to find Roka Blue Cheese Spread last year when making these so I used a Garlic Cheese Spread I found in the Delli section of Walmart. Worked just as good. Now for what makes my Cheese Balls so different

I add Pepperoni, Jalapenos, and onion to taste.

*Just add the onion to taste

Lets Eat was created for my friend in OK but anyone that wants to use them may Good Luck!

This Blog was created to get recipes out to my girl in Ok!