Recipes From WBCK Kitchen

1.5 lbs fish
2 Tbsp mayonnaise
1 Tbsp dijon mustard
1 Tbsp fresh parsley, chopped
1/8 tsp cayenne pepper
Tony Chachere's Creole Seasoning (to your desired taste)

Any variety of fresh fruit cut into bite size pieces
½ cup 100% white grape juice
¼ cup honey

1 lb. Breakfast sausage
1 Tbsp butter
1 (10.5 can) cream of mushroom soup
1 (10.5 can) cream of chicken soup
½ yellow onion, diced
½ cup celery, diced
1 serrano pepper, diced
1 cup grated sharp cheddar cheese
1 cup white long grain rice
1-3 tsp (to your personal taste) Sage

4 boneless, skinless chicken breast
Frozen broccoli florets (enough to cover the bottom of a 9X13 baking dish)
1 (10.5 can) cream of chicken soup
2/3 cup Miracle Whip/salad dressing (will not taste good if using mayo)
1/3 cup evaporated milk
1 tsp lemon juice
1-3 tsp curry powder (to suit your taste)
2 cups grated cheddar cheese
2 cups soft bread broken up into pieces
8 Tbsp cube butter, melted

1 lb. ground beef
1 packet (approximately 3 Tbsp) taco seasoning
16 oz. Jar of salsa (spiciness according to your taste—mild, medium, hot)
1 (16 oz. Can) refried beans
1 cup sour cream
9 oz. Bag of Nacho chips (i.e. "Doritos")
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese