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Souffle Potatoes

6 large potatoes

4 tablespoons melted butter

1/2 cup heavy cream

3 eggs

salt

pepper

Wash and dry the potatoes, prick them lightly with a fork and bake 1 hour in a preheated 400 degree oven. Cut a lid lengthwise off the baked potato, scoop the flesh out. into a bowl and thoroughly mix in the melted butter and cream. Separate the eggs, beat the yolks slightly, and stir them into the potato mixture. Beat the egg whites with a little salt until stiff and fold into the potato mixture. Season to taste with pepper. Pile the souffle mixture into a baking dish, return to the oven and bake at the same temperature for 25 minutes, or until the souffle is well risen and beginning to brown lightly.

Chicken Noodle Bake

4 chicken breasts

10-3/4 oz. cream of mushroom soup

10-3/4 oz. cream of chicken soup

10 oz. diced tomatoes with liquid

6 oz. wide egg noodles, dry

Place chicken in 3 quart Pyrex baking dish (13x9x2). Mix soups and tomatoes together and pour over chicken. Cover with foil and bake in 350 degree oven for 30 minutes. Stir in dry egg noodles, replace foil and bake until chicken is done and noodles are soft (approximately 30 minutes).

Peppermint Delight

3 jars marshmallow cream

2 large cartons Cool Whip, thawed

1-1/2 cups pecan pieces

1-1/2 cups crushed peppermint candy canes

Mix marshmallow cream and Cool Whip. Add nuts and crushed candy canes. Let set in fridge overnight. Mix well the next day.

Cherry Tortillas

1 can (21oz.) cherry pie filling

10 small soft flour tortillas

1-1/2 cups sugar

3/4 cup margarine

2 cups water

Preheat oven to 350 degrees. Spoon pie filling on each tortilla, dividing equally. Roll up to enclose filling. Place, seam side down, in greased 9x13 inch baking dish. Combine sugar, margarine and water in saucepan. Cook until sugar is dissolved. Pour over tortillas. Bake, covered, for 40 minutes.