Breakfast: Chile Rellenos Casserole
Roast 6-8 whole green chilies: place them on a baking sheet and broil on all sides until outer skin blackens. Put the hot chilies in a pot and cover tightly. Let stand 10-15 minutes. Scrape burnt skins off and slit each chile down one side and pull off stem. Stuff each chile with slices of Monterey jack cheese and place in a greased 8 x 8 dish. In a mixing bowl, beat together 6 eggs and 1 cup milk. Pour over chilies and top with shredded cheddar cheese. Bake uncovered at 350 for 45 minutes. Serve with clusters of chilled grapes on the side.
Dinner: Cranberry Salad
Tomato Soup (from the can)
Salad: Grind 1 package cranberries and stir in 2 cups sugar. Set aside. Combine 1 cup fruit juice with 2 envelopes plain gelatin. Let stand 10 minutes. Add 1 cup hot water and ½ cup fruit juice to the gelatin. Stir until it thickens and then stir into cranberries. Add 2 medium apples, chopped. Chill until set.
Tuna Pockets: Mix one 9 ½ oz can drained tuna with one 8 oz container soft style chive & onion cream cheese. Cut two 9-inch pie crusts in half. Spread tuna mixture onto pie crust, fold over and seal edges. Cut slit in top. Bake at 375 for 25 minutes. Meanwhile, mix and warm up the soup according to directions.
Lunch: Candy Bars
Bring 1 cup sugar and 1 cup corn syrup to a boil. Remove from heat and stir in 1 ½ cup chunky peanut butter, stirring until creamy. Stir in 6 cups Special K cereal. Spread into a 9 x 13 pan. In double boiler, melt 1 cup each chocolate chips and butterscotch chips. Spread over bars in pan.
Supper: Reuben Casserole
Tossed Salad with bottled dressing
Bread & Butter
Spread ½ can of corned beef hash in the bottom of a greased casserole. Spread 1 cup shredded Swiss cheese. In a saucepan, whisk together ½ stick butter and 1 can cream of onion soup until smooth. Remove from heat and add 1 cup Thousand Island dressing. Pour over hash and cheese in casserole. Spread with ½ jar of drained sauerkraut. Sprinkle ¼ tsp caraway seed. Top with remaining corned beef hash.