Recipes From Louise
By Louise McClain Special to The True Citizen

If you are like me with grocery and gas prices going up and up, I have become a penny pincher. So to make delicious meals on a budget, try these recipes.

Baked Chicken and Rice 1 cup plain white rice 1 large pkg. of chicken pieces (legs, breasts, leg quarters) 1 can cream of chicken soup 1 envelope of dry onion soup mix 2 soup cans of water

In a large greased covered casserole, place 1 cup of plain white rice. No instant, no parboiled, just plain rice. Wash chicken parts and pat dry. Add a layer of chicken parts. This is great for those weeks when chicken parts are on sale, like legs, breasts or quarters. Over the chicken and rice, pour a mixture of 1 can cream of chicken soup, 1 envelope of dry onion soup mix, and almost 2 cans of water. Place the casserole, covered, in a 350 degree oven for at least 1 hour and 20 minutes. Note: If you like, you can remove the skin from the chicken before placing in casserole.

Scalloped Potatoes and Ham

6 TBSP butter, divided
¼ cup all-purpose flour
1 tsp. dried parsley flakes
1 tsp. salt
½ tsp. dried thyme
¼ tsp. pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1½ cups chopped fully cooked ham
1 small onion, grated

In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Combine potatoes, ham and onion; place half in a greased 2½- quart baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.

Quick Taco Salad

1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
1 pkg. Taco Seasoning Mix
¼ cup water
1 large head lettuce
1½ cups chopped tomatoes (about 2
medium)
1 cup shredded Cheddar cheese
2 cups tortilla chips, coarsely crushed
¼ cup Ranch Dressing

Brown meat in large nonstick skillet sprayed with cooking spray on medium-high heat; drain. Return meat to skillet. Add onions; cook 5 min., stirring occasionally.

Add taco seasoning mix and water; mix well. Bring to boil. Reduce heat to medium-low; simmer 3 min. Divide lettuce among four plates. Top evenly with meat mixture, tomatoes, cheese and tortilla chips. Drizzle with dressing.

Double Layer Pie

1¼ cups cold milk
2 pkg. (4-serving size each) chocolate
flavor instant pudding & pie filling
1 tub (8 oz.) whipped topping, thawed,
divided
1 graham cracker pie crust (6 oz.)
2 TBSP multi-colored sprinkles (optional)

Pour milk into medium bowl. Add dry pudding mixes and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.) Sread into crust; cover with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.