Mom's Chili

1 lb ground beef
Chili powder
Garlic pepper
Black pepper
Chopped onion
3 cans Chili Beans
Ketchup

Chop onion and cook in oil over medium high heat. Add meat (if not thawed, cook together). Cover whole top of meat with good layer of chili powder (about 2 tsp). Sprinkle garlic powder and a little pepper. Cook till good and brown. Drain grease. Add 3 cans of chili beans (NOT chili WITH beans. Just Chili Beans). Rinse cans and get juice off sides and pour into skillet. Add ketchup, less than 1/2 a cup. Get hot. Taste - add ketchup or chili powder.

Chicken Crepes

Crepe:
1 1/2 c. milk
2 Tbsp. vegetable oil
3 eggs
1 1/2 c. flour
1/8 tsp. salt

Put all ingredients together. Mix eggs well separately. Put about 1/8 cup of batter into small fry pan; distribute evenly in pan. When golden brown, turn over and cook other side.


Chicken Filling:
1 c. cooked chicken, small pieces
1 can cream of chicken soup
1 small can mushrooms
1 small can sliced black olives

Mix ingredients together in saucepan and heat until bubbly. Fill crepes and roll up. Cover with sauce.


Sauce:
1 can cream of mushroom soup
1 (8oz) container sour cream

Mix and pour over crepes. Top with grated cheese. Bake at 350°F for 30 minutes.

Ranch Style Chicken

3-4 b/s chicken breasts, cooked & cut up

white corn tostito chips

1/2 an onion finely chopped

1 can Cream of Chicken Soup

1 can Cream of Celery Soup

1 can Cheddar Cheese Soup

1 can Rotel

Preheat oven to 350°F. Mix last 4 ingredients together.

Layer in 9x13 dish:

chips, chicken, onion, combined soups, chips. Bake for 25-30 minutes.