Cheese Balls

1 cup Grated Cheese
1 Stick Butter
1 cup Unsifted Four
1/2 tsp. Salt
1/8 tsp. Red Pepper
3 drops Worcestershire Sauce
1 tbsp. Milk
Pecans (optional)

Combine cheese, butter, flour, salt, red pepper and worcestershire sauce. If mixtures does not stick together add more milk. Roll into size of large marbles. Press out flat on ungreased cookie sheet. Place pecan half on top of each one. Bake 1 hour at 275 degrees.

Chicken Spaghetti

1 Chicken Boiled & de Boned
or
3-4 Chicken Breasts
1 lb. Spaghetti
1 Bell Pepper
1 cup Celery (optional)
1 Onion (chopped)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 lb. Velveta Cheese
1 can Ro-Tel Tomatoes & Peppers

Boil chicken until tender. Remove from broth and cut in pieces. Cook spaghetti in broth that chicken was cooked in until done, along with pepper, celery and onion. Do not drain spaghetti when done. Mix soup, Ro-Tel and cheese in another pot and heat on low until cheese melts. Pour over spaghetti and chicken, add salt & pepper to taste and stir until mixed. Can add small can of English peas for variety.

Note:

Everyone that eats this loves it. I make a triple batch for the Rambles and staff.

Beer Bread

2 1/2 cups Self-Rising Flour
1/3 cup Sugar
1 12oz Beer (room temp)
1 stick Butter

Mix all ingredients except butter in bowl. Pour in 2 small or 1 medium greased bread pan. Bake at 350 degrees for 45 minutes. Take out and place sliced butter over loaf. If 2 pans are used cut stick of butter in half and place half on each loaf. Put back in oven for 15 minutes. Let cool 10 to 15 minutes if you can wait that long.

NOTE:

The first time Mark, my son-in-law, made this for me we ate it as soon as it came out of the oven, we couldn't slice it but broke it off. I still have a hard time waiting for it to cool enough to slice. Good Luck!