PECAN CHICKEN
1 cup flour 1 cup ground pecans
1/4 cup sesame seeds 1 tablespoon paprika
1 1/2 teaspoons salt 1/8 teaspoon pepper
1 egg, beaten 1 cup buttermilk
8 5-oz chicken breasts, boned and skinned
1/3 cup butter
1/4 cup coarsely chopped pecans
Combine first 6 ingredients. Mix together egg and buttermilk. Dip
breasts in egg mixture and then coat well in flour mixture.
Melt butter in baking dish. Place breasts in dish, turning once to coat
with butter.
Sprinkle with coarsely chopped pecans. Bake in a pre-heated 350
degree oven for 30 minutes. Do not overcook.
STUFFING FOR TURKEY OR CHICKEN
1 cup chopped onions 1 cup chopped celery
1 stick butter 1 (16 oz) loaf white bread
1 pound ground beef (browned and drained) 3 eggs
1 can cream of mushroom soup 1 can mushrooms (optional)
2 can chicken broth 2 teaspoons chicken bouillon
Put butter, onions, celery, and bouillons in microwavable bowl and microwave on high for 10 minutes. Toast bread. When cool, cut into small bite-size pieces. In large bowl, put toasted bread pieces, onion mixture, ground beef, eggs, soup, and chicken broth. Add salt to taste. Mix well. Add water if mixture seems too dry. Mixture should be very moist. Stuff in turkey and bake or put in a baking pan and bake at 350 degrees until puffy and browned.
TURKEY POT PIE
1 cup milk 1 can cream of celery soup
1 can cream of mushroom soup 6 oz cream cheese
2 cups turkey (cooked and chopped) Frozen peas (thawed)
Frozen carrots (thawed) 1/2 cup chopped pecans
2 deep-dish piecrusts 2 regular piecrusts
Combine milk and soups and cook until bubbly. Add cream cheese and turkey, peas, carrots, and pecans. Put mixture into deep-dish piecrusts and place regular piecrusts over top. Vent piecrusts. Bake at 350 degrees for one hour.
If you wish to freeze one, cover well with saran wrap and foil and put in freezer.
CHICKEN AND DUMPLINGS
1 chicken Water to cook chicken
1 onion 2 stalks celery
3 cups flour 2 eggs
1/2 cup milk 1/2 cup chicken broth
1 teaspoon salt 2 teaspoons baking powder
Put onion and celery in blender with 2 cups water and liquefy. Pour in pot and add enough water to cook chicken. When chicken is done, debone it, cut in chunks and set aside. Leave broth in pot. In bowl, mix the flour, eggs, milk, 1/2 cup broth, salt and baking powder and when thoroughly mixed, roll out on floured board. Cut up in 1-inch squares. Drop dumplings into the boiling chicken broth. When dumplings are done, add chicken. Dumplings are usually done when they no longer float.
POPPY SEED CHICKEN
8 chicken breasts (cooked and cubed) 1 can cream of chicken soup
1 tube Ritz crackers (crushed) 8 oz sour cream
1 can mushrooms 1/2 stick butter
Poppy seeds
Add cubed chicken to soup. Add crushed crackers, sour cream and mushrooms and mix well. Pour into 1 1/2 quart casserole dish. Melt butter and pour over chicken mixture. Sprinkle well with poppy seeds. Bake at 350 degrees for 30-40 minutes.
GREAT GUEST MEATBALLS
1 lb ground beef 1/2 cup breadcrumbs
1/3 cup minced onion 1/4 cup milk
1 egg 1 tablespoon parsley
1 teaspoon salt 1/2 teaspoon Worcestershire
12 oz chili sauce 10 oz jar grape jelly
Combine beef, onions, egg, breadcrumbs, milk, parsley, Worcestershire and salt. Form into small meatballs. Place on cookie sheet and bake at 350 degrees for 30 minutes. Transfer to slow cooker and pour chili sauce and grape jelly over the top. Heat through and stir.
CHICKEN MONTEGO
4 chicken breasts Fresh mushrooms
1 small can peas (drained) Olive oil
1 jar sundried tomatoes (drained) 2 cans cream of celery soup
3 cups sour cream 6 oz shell noodles (cooked)
Paprika
Brown chicken in olive oil on both sides. Remove chicken from pan; add mushrooms and cook slightly. Add soup and mix well. Gradually add sour cream and stir until blended. Put cooked noodles into 3-quart baking dish. Stir in peas and tomatoes and half the soup mixture. Then arrange chicken on top. Pour remaining soup mixture over chicken. Cover and bake at 350 degrees for 45 minutes. Remove cover and continue baking 15 to 20 minutes. Sprinkle with paprika.
MEAT LOAF
1 1/2 lbs ground beef 1/4 teaspoon pepper
3/4 cup oats, uncooked 1 cup tomato juice
1/4 cup chopped onion 1 egg, beaten
1 1/2 teaspoon salt
Combine all ingredients thoroughly. Place in ungreased pan. Pour more tomato juice over the top of the meat loaf. Bake in a preheated oven at 350 degrees for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
ITALIAN BEEF
6 lb rump roast 1/2 teaspoon garlic salt
3 large onions 1/4 teaspoon oregano
1 teaspoon salt 1/4 teaspoon basil
1/4 teaspoon pepper 1/2 teaspoon Italian seasoning
1/4 teaspoon onion salt 1 teaspoon Accent
Cook roast, onions, salt and pepper until tender. Refrigerate roast overnight. Slice thin. Remove fat from the broth, then strain. Combine onion salt, garlic salt, oregano, basil, Italian seasoning and Accent with the strained broth from the roast. Boil. Place beef in roaster or pan. Pour the broth over meat and bake 30 minutes at 375 degrees.
ANN LANDER'S MEATLOAF
2 lb ground round 2 eggs
1 1/2 cups bread crumbs 3/4 cup ketchup
1 teaspoon Accent 1/2 cup warm water
1 pkg Lipton onion soup mix 1 (8 oz) can tomato sauce
Mix all ingredients, except tomato sauce, together. Put into loaf pan. Pour tomato sauce over top. Bake one hour at 350 degrees. Serves six.
CRUNCHY CHICKEN FINGERS
2 lbs skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
1/2 cup milk
1 (12 oz) package tortilla chips, crushed
Preheat oven to 400 degrees. Mix egg and milk in a shallow dish; place crushed chips in a separate shallow dish. Dip chicken first in egg mixture then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet. Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
FOUR LAYER DINNER
4 cups diced potatoes 2 cups diced carrots
1 cup sliced onions 1 can cream of mushroom soup
1 soup can of milk 1 1/2 lbs hamburger
In the bottom of the baking dish, put your hamburger, then the onions, then carrots. Put potatoes on the top. Take a can of mushroom soup and 1 can of milk and pour over all. Salt and pepper to taste. Bake for 90 minutes at 350 degrees.
VELVEETA CHEESEBURGER MACARONI
1 lb ground beef Water
1/3 cup ketchup 1 teaspoon onion powder
1 pkg (7 oz) elbow macaroni (uncooked) 3/4 lb (12 oz) Velveeta cheese
Brown meat in large skillet; drain. Stir in 2 3/4 cups water, ketchup and onion powder. Bring to a boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender. Cut Velveeta in chunks and add to pot. Stir until Velveeta is melted. Makes 4 to 6 servings.
GRANDPA'S GOULASH
1 lb ground beef 1 can stewed tomatoes
1 small onion, diced 1 can tomato soup
1 can tomatoes 1 box elbow macoroni
Cook noodles as directed on box; drain. Fry hamburger in small amount of oil with onions. Put together noodles, cooked ground beef, and remaining ingredients; stir. Top with shredded Cheddar cheese. Bake at 350 degrees for 30 minutes.
BARBEQUE SPARE-RIBS
2 slabs port spareribs (about 3 1/2 lbs total)
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 to 3 cups white wine vinegar
Barbecue Sauce
Preheat oven to 450 degrees. Rub salt and pepper on ribs and place in a covered baking dish or a roaster. Pour vinegar over the ribs and bake for 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking pan and place in a single layer on baking sheet. Continue baking for one hour. The ribs should be tender and well browned. Place ribs back in the baking pan, spoon barbeque sauce over them, cover the pan. Lower oven temperature to 400 degrees and bake for another 20 minutes
MOSTACCIOLI SAUCE
64 oz tomato sauce 2 cans (46 oz) tomato juice
2 cans (26 oz) tomato soup 4 packages spaghetti sauce (dry)
2 tablespoons chili powder 1 tablespoon garlic salt
1 stick oleo 1 to 1 1/2 cups sugar
1 1/2 cups Sherry wine or any semi-dry wine
Mix all ingredients together and simmer sauce for several hours. Brown 10 lbs hamburger and add to the sauce when ready to serve. Cook 4 lbs noodles shortly before serving and add to sauce. Makes enough for 1 large roaster.
Sauce by itself may be stored in refrigerator or frozen. Add hamburger when ready to use.
SPANISH RICE
2 tablespoons vegetable oil 1 cup uncooked regular long grain rice
1 medium onion (1/2 cup) chopped 2 1/2 cups water
1 1/2 teaspoons salt 3/4 teaspoon chili powder
1/8 teaspoon garlic powder 1 green bell pepper (1/2 cup) chopped
1 (8 oz) can tomato sauce
Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender. Serves 6.
CHICKEN ENCHILADAS
3 lbs chicken breast, skinned and deboned
1 red onion
1 (6 oz) can diced green chiles
2 1/2 cups Monterey Jack cheese, shredded
2 (15 oz) cans green or red enchilada sauce
1 cup sour cream
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon red pepper
12 flour tortillas
3/4 cup (or about 5 oz) Cheddar cheese, shredded
Boil chicken breast in water until cooked. Then dice into bite-size pieces. In skillet, cook onion until softened, add green chiles and chicken chunks. Season with chili powder, cumin and red pepper, salt and pepper to taste. Place chicken mixture (about 1/2 to 3/4 cup) in flour tortilla; sprinkle 1/4 cup Monterey Jack cheese and 1 tablespoon enchilada sauce and roll up. Place in 9 x 13 in baking pan (you will need 2 pans). After all the tortillas are filled, mix green or red sauce with 1/2 cup sour cream. Pour over tortillas and sprinkle remaining Monterey Jack cheese and Cheddar cheese over tortillas. Bake at 350 degrees for 25 to 30 minutes. Makes 6 servings.
MEAL IN A DISH
1 pound ground beef 1 tablespoon oil
1 can cream of mushroom soup 3 or 4 large potatoes
1/2 soup can of milk or water 1/2 cup shredded cheese or
1/2 teaspoon salt 4-6 slices of cheese
1 medium onion, chopped 1/8 teaspoon pepper
Brown ground beef and onion in oil. Drain off grease. Add salt and pepper. Peel and slice potatoes. Alternate layers of potatoes, meat mixture and cheese in a 9 x 13 inch baking dish. Mix soup and water (or milk) together. Pour over potato mixture. Bake at 325 degrees for 50-60 minutes or until potatoes are tender. This can be prepared the night before and kept in the refrigerator until you are ready to bake.
SPAGHETTI SAUCE
4 finely chopped onions 32 oz tomato sauce
4 lbs ground beef 24 oz tomato paste
1 lb pork sausage 2 cups dry red wine
2 1/2 teaspoons celery salt 2 cups water
1 1/2 teaspoons garlic salt 2 teaspoons pepper
2 teaspoons allspice 2 cups beef broth
In a small amount of oil, brown onions. When brown, pour from skillet. In same skillet, brown ground beef and sausage. Drain off excess fat. Pour meat in a large pot and pour onions on top of meat. Into pot of meat, add celery salt, garlic salt, pepper and allspice. Stir well. Add tomato sauce, tomato paste, wine, water and beef broth. Stir well and simmer for 3 hours in a covered pot.
FETTUCCINE ALFREDO
8 oz fettuccine 1 tablespoons cream cheese
1 tablespoon margarine or butter 1 1/2 cup grated Parmesan cheese
1 tablespoon flour 2 teaspoons chopped fresh parsley
1 1/3 cups milk
Cook fettuccine according to package directions. Drain well. Melt margarine in saucepan. Stir in flour. Gradually add milk, stirring with wire whisk until blended. Cook, stirring constantly, for 8 minutes or until thick and bubbly. Stir in cream cheese and cook 2 minutes. Add 1 cup Parmesan cheese, stirring until cheese melts. Pour mixture over fettuccine, tossing well to coat. Top with remaining 1/4 cup Parmesan cheese and parsley.
POTATO-PORK CHOP CASSEROLE
4 1/2 cups thinly sliced potatoes 1 can cream of mushroom soup
Salt and pepper 1/2 cup sour cream
1/2 cup chopped onion 6-8 pork chops
Put potatoes, onion, salt and pepper in greased 9 x 13 inch baking dish. Mix mushroom soup and sour cream and pour over potatoes. Cover and bake for 30 minutes at 350 degrees. While this bakes, brown pork chops. Place pork chops over potatoes and bake another 30 minutes covered and then uncover for an additional 15 minutes.
EASY CHICKEN POT PIE
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can cream of chicken soup 1 cup Bisquick
1/2 cup milk 1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 9" pie plate. Stir Bisquick, milk and egg together with fork until blended. Pour into pie plate on top of chicken mixture. Bake 30 minutes or until golden brown.
HOT CHICKEN SALAD
2 to 3 cups chicken breast, cooked and cut into small pieces
1 (8 oz) can water chestnuts, drained and sliced
1/2 cup sliced mushrooms
1/2 cup shredded, toasted almonds
1-2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 cup Cheddar cheese
Mix all ingredients and place in greased casserole dish. Top with 1/2 cup Cheddar cheese. Bake 10 minutes in microwave at power level 7.
CAMPBELL'S SHRIMP CREOLE
1 lb large shrimp, shelled and deveined 1/2 teaspoon oregano
2 tablespoons butter 1/4 teaspoon garlic powder
1 cup green pepper, diced
1/8 teaspoon cayenne pepper
1 cup celery, diced 1 1/2 cups tomato juice
1/2 cup onion, diced 1 tablespoon cornstarch
4 cups cooked rice
In large skillet over medium heat, heat butter and cook green pepper, celery, onion, oregano, garlic powder, and cayenne pepper until vegetables are tender-crisp, stirring often. Add 1 cup tomato juice. Heat to boiling. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together cornstarch and remaining 1/2 cup tomato juice, mixing until smooth. Increase heat to medium. Add cornstarch mixture and shrimp to vegetable mixture. Cook until mixture boils and thickens and shrimp turns pink and opaque, stirring constantly. Serve over cooked rice.
CHICKEN AND HASH BROWN BAKE
1 pkg (32 oz) frozen hash brown potatoes 1 teaspoon salt
1/4 teaspoon pepper 4 cups diced cooked chicken
1 can (4 oz) sliced mushrooms, drained 1 cup sour cream
2 cups chicken broth or stock 1 can cream of chicken soup
1 teaspoons instant chicken bouillon granules 2 tablespoons minced onion
2 tablespoons finely chopped red pepper 1 garlic clove, minced
Thaw hash browns overnight in refrigerator. Layer in an ungreased 9 x 13 baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together the sour cream, broth, soup, bouillon, onion, red pepper, and garlic; pour over all. Bake uncovered at 350 degrees for 50-60 minutes or until heated through. Serves 8-10
CHICKEN AND RICE DINNER
1 tablespoon vegetable oil
4 boneless skinless chicken breasts
1 can cream of chicken soup
1 1/2 cups water
2 cups Minute White Rice (uncooked)
2 cups fresh or frozen broccoli
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup and water to skillet. Stir and heat to boil. Stir in rice and broccoli. Top with chicken. Cover. Cook on low heat 5 minutes or until cooked through. Serves 4.
EASY CHICKEN AND PASTA
1 lb skinless, boneless chicken breasts, cut up
1 tablespoon vegetable oil
1 can cream of mushroom soup
2 1/4 cups water
2 cups frozen vegetable combination
(broccoli, cauliflower, carrots)
2 cups uncooked corkscrew pasta
In skillet, brown chicken in hot oil. Remove chicken and set aside. In skillet, add soup, water and vegetables. Heat to a boil. Add uncooked pasta. Cook over medium heat 10 minutes, stirring often. The pasta cooks right in the soup. Add browned chicken. Cook 5 minutes more or until pasta is done, stirring often. Serve with grated Parmesan cheese. Serves 4.
ANGEL HAIR PASTA WITH CHICKEN
2 tablespoons olive oil, divided
1 carrot, sliced into 1/4 inch pieces
2 skinless, boneless chicken breasts, cut up into 1-inch cubes
1 (10 oz) pkg frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Add carrot to skillet; cook, stirring for 4 minutes. Add broccoli and garlic to skillet and cook for 2 minutes longer. Add chicken broth and cheese. Stir to combine. Add chicken to skillet. Reduce heat and simmer for 4 minutes. Cook pasta according to package directions. Drain. Place in a large serving bowl and top with chicken and vegetable mixture.
POTATO CASSEROLE
3 cups cooked mashed potatoes
1 package (8 oz) cream cheese
1 onion (chopped)
2 eggs
2 tablespoons flour
Salt and pepper to taste
Mix potatoes, cream cheese, onion, eggs and flour. Beat with mixer until light and fluffy. Bake at 350 degrees for 30 minutes.
POTATO BACON CASSEROLE
8 potatoes 1/2 lb bacon (chopped)
2 onions (chopped) Velveeta cheese
1/2 cup hot water 1 can cream of celery soup
Cook, peel and slice potatoes. Sauté bacon. Add onions and cook until brown. Discard grease. Butter a two-quart casserole dish. Start with layer of sliced potatoes, then a layer of bacon mixture. Add a layer of sliced Velveeta. Repeat process, ending with cheese. Pour over all the cream of celery soup mixed with 1/2 cup hot water. Bake at 325 degrees for 45 minutes to one hour.
MACARONI AND CHEESE
1 1/2 cups elbow macaroni
3 tablespoons butter 2 tablespoons flour
1/2 teaspoon salt Dash pepper
2 cup milk 1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce 1/4 cup finely chopped onion
2 cups sharp cheddar cheese
Cook macaroni in salted water and drain. Melt butter and blend in flour, salt and pepper. Add milk and cook and stir until thick and bubbly. Add dry mustard, Worcestershire sauce, onion (optional) and cheddar cheese. Mix cheese mixture and macaroni together and pour into baking dish. Bake at 350 degrees for 35 minutes or until heated through. (Optional: top with 1 cup shredded cheese and/or sliced tomato sprinkled with salt).
HELIMA'S TEXAS POTATO CASSEROLE
1 pkg (32 oz) frozen hash browns
1 can cream of chicken soup
2 1/2 cups shredded cheddar cheese 1 carton (12 oz) sour cream
1/4 teaspoon chopped onion 1/4 teaspoon black pepper
1/4 teaspoon Lawry's seasoned salt 1 1/2 cups crushed cornflakes
1 stick butter or margarine
Preheat oven to 350 degrees. Combine partially thawed hash browns, cream of chicken soup, sour cream, onions, cheese, seasoned salt, pepper and melted butter. Mix all ingredients so that sour cream is evenly distributed throughout the casserole. Spread into a greased 9 x 13 inch pan. Bake uncovered for 30 minutes. Remove from oven and top with crushed cornflakes after they have been marinated in melted butter. Place back in the oven for an additional 15 minutes. Remove from oven and let stand for 20 minutes before serving.
BREAKFAST BRUNCH
4 slices bread
1 lb sausage (any type) (cooked and drained)
5 eggs
2 cups milk
2 cups cheddar cheese
Put four slices bread which have been torn in pieces into bottom of a 9 x 13 inch pan. Brown sausage and drain. Put on top of bread. Beat eggs with milk and pour over sausage. Let stand overnight. Add cheese and bake at 375 degrees for 35 minutes.
BREAKFAST CASSEROLE
1 lb sausage, bacon, or ham 6 eggs
1/2 lb shredded cheese 2 cups milk
1/4 teaspoon salt 6 slices bread, crumbled
Optional: small amount of bell pepper and/or grilled onion
Salt and pepper to taste
Brown sausage or bacon or ham. Drain. Mix eggs, milk and salt. Stir in bread, meat and cheese. Pour into a greased 9 x 13 inch pan. Refrigerate overnight. In the morning, bake at 350 degrees for 35-40 minutes.
BREAKFAST CASSEROLE
1 pkg crescent rolls 5 beaten eggs
1 lb cooked and drained sausage 1 cup grated Cheddar cheese
Line 9 x 12 inch pan with crescent rolls, flattened. Sprinkle with sausage. Pour eggs over top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Serves 6-8.
CORN CASSEROLE
2 eggs or 1/4 cup substitute
1/4 stick margarine or butter melted
1 can (14-16 oz) whole kernel corn (drained)
1 can (14-16 oz) cream style corn
1 pkg corn muffin mix
1 container (8 oz) plain yogurt or sour cream
Mix all ingredients together and put in a greased baking dish. Bake at 350 degrees for 40 to 45 minutes. If desired, drained small can oysters can be added before baking.
HAMBURGER CASSEROLE
1 lb ground beef 1 large can stewed tomatoes
4 handfuls noodles 1 teaspoon beef bouillon
1 small can mushrooms, drained Worcestershire sauce
1 teaspoon sugar Ketchup
Brown ground beef. Add can of stewed tomatoes, ketchup to taste, and 2 cups water. Add mushrooms. Add salt and pepper to taste, bouillon, Worcestershire sauce to taste, sugar, and noodles. Simmer for 15 minutes or until noodles are soft. Put in casserole dish with cheese on top. Bake at 350 degrees for 15 minutes or until cheese melts.
PORCUPINE MEATBALLS
1 1/2 lbs ground beef 1/2 teaspoon pepper
1/2 cup rice (uncooked) 1 tablespoon minced onion
1 teaspoon salt 1 can tomato soup
Combine ground beef, salt, pepper, rice and minced onion. Form into balls and place in a baking dish. Heat 1 can of tomato soup and 1/2 can of water and pour over meatballs. Bake at 350 degrees for 1 1/2 hours.
RED BEANS AND RICE
1 cup raw rice, cooked according to directions
1 lb smoked sausage, sliced thin
1 medium onion, chopped
3 ribs celery, chopped
2 cans red beans (undrained)
Louisiana hot sauce to taste
Saute onions and celery until transparent. Add beans, sausage, and hot sauce. Simmer for half an hour. Serve over rice.