Raspberry Pretzel Salad

1 1/2 cups crushed pretzels
1 1/4 cups sugar, divided
1/2 cup butter, melted
2 8oz. pkg. cream cheese, softened
1 8oz. whipped topping, thawed
2 3oz pkg. raspberry gelatin
2 cups boiling water
1 12 oz pkg. frozen red raspberries
1. Combine pretzels, 1/4 cup sugar and butter; press into 9x13 baking pan. Bake in preheated 350 oven 10
min. Cool.
2. Beat cream cheese and 1 cup sugar until well combines. Add in whipped topping. Spread over pretzels.
3. Chill 30 minutes.
4. Top with raspberries. Combine gelatin and water, gently pour over raspberries. Chill. Serves 10-12.

Tater Tot Casserole

2 lbs. hamburger
2 lbs. tater tots (keep frozen)
1 cup celery (chopped)
1 cup shredded cheese
3 cans cream of chicken soup
1 onion cut up small
2 1/2 cans milk (some water can be used)
Brown hamburger till gray (drain). Then add celery and onions, cook till transparent. Salt and pepper to taste.
Mix soup with milk till smooth. In a 9x13 pan, layer hamburger & celery & onion mixture. Top with frozen
tots, pour soup over ingredients, top with cheese. Bake 350 for 30 min.

Chicken Enchiladas

2 cans 12.5 oz Members Mark Chicken Breast,
drained
1/2 cup chopped onion
2 cans 10 oz. enchilada sauce
8 oz shredded cheese
1 pkg. 9" tortillas (approx 12)
1. Preheat oven to 350
2. Break apart chicken breast with fork
3. Combine chicken breast with chopped onion, 1 can enchilada sauce, and 4 oz shredded cheese
4. Fill tortilla shells with mixture, roll up and place seam-side down in greased glass baking dish.
5. Pour remaining enchilada sauce over top of filled tortillas, sprinkle with remaining cheese.
6. Bake at 350 for 15 to 20 min.
7. Serve with shredded lettuce and sour cream