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Place turkey in crock pot or oven pan and sprinkle onion soup mix over top. Add about an inch or two of water to bottom of pot/pan. Cook on low in crock pot or in a 325 degree oven covered with foil for 5-6 hours or until meat is falling off the bone. Remove meat from bone and pick into shredded pieces. Strain liquid and put back in pot. Add cheese to liquid. Be careful to keep heat very low and indirect (not on stove top). Stir until melted. Add meat back into the sauce and fold in gently so as not to break up meat any further. Serve warm in buns.

Can be made ahead. Keep in refrigerator for 1-2 days or else freeze.

Potato Chip Cookies

Cream thoroughly:
½ c butter
½ c margarine
½ c sugar
1 tsp vanilla

Sift 1¾ c flour - Add to above.

Warm ½ c crushed potato chips in oven.
Stir into above mixture gently by hand.
Drop by ½ tsp on ungreased cookie sheet,
then press down with a damp fork.
Bake 10-12 minutes at 350 degrees
Dust with powdered sugar while warm.

Loaded Baked Potato /Corn Chowder

3 large baking potatoes
3 1/2 c milk
4 oz. cream cheese, softened
2 tbsp butter
2-3 green onions with tops, sliced
4 oz. sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp pepper
1 can creamed corn (15 oz)
1/8 c each of diced green and red peppers

Optional toppings such as chopped cooked bacon,
sour cream or steamed broccoli florets

Microwave potatoes until easily pierced with a fork (approx 11 min).
Coarsley mash potatoes.
Meanwhile, whisk cream cheese until smooth, adding milk until smooth.
In pot combine cream cheese mixture, butter, corn, peppers and pototoes and heat until hot.
Add sliced green onions and grated cheese.
Salt and pepper to taste.
Heat until cheese is melted.

Marinated Crackers

2 boxes unsalted saltines (8 sleeves)
1 1/2 c canola oil
2 pkts Hidden Valley Ranch Dressing (dry mix)

Stand crackers up in a pan with a lid.
Mix oil and packets of dressing.
Pour over top.
Put lid on.
Flip upside down for 2 minutes then flip back.
Let stand over night.

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for information about our
2012 Schoolhouse Shop Hop

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