Shrimp Embrochette
6 large shrimp - peeled, deveined and
chopped
1 cup dry bread crumbs
1 (6 ounce) can crabmeat, drained
1 jalapeno pepper, seeded and minced
1 cup shredded pepperjack cheese
1/2 cup shredded Cheddar cheese
1/2 cup olive oil
garlic salt to taste
40 large shrimp - peeled, deveined and
butterflied
20 thick slices bacon, cut in half
toothpicks
In a medium bowl, mix together the 6 chopped shrimp, bread crumbs, crabmeat, jalapeno pepper, pepperjack cheese, Cheddar cheese, olive oil and garlic salt. You can experiment with the amounts of shrimp and crab, just make sure the mixture holds together firmly when squeezed in your hand. Preheat the oven's broiler. Lay the bacon strips out on a clean work surface. Squeeze a small handful of the crab mixture tightly. Stuff it into a butterflied shrimp, and wrap with bacon. Secure with two toothpicks - I like to make an X out of toothpicks, it holds better. Place the shrimp on a roasting pan, or cookie sheet. Broil shrimp for about 10 minutes, or until the bacon is crisped, then turn and broil on the other side.
September 30, 2009
Dawn's Hamburger Rice-a-Roni Supper
Dawn's Hamburger Rice-a-Roni Supper
1 lb ground beef - browned
1 box Beef flavor Rice-a-Roni
1 can French style green beans - well drained
1 8oz can tomato sauce
1/2 cup Ketchup
1 1/2 cups water
In a large pot, combine the Rice-a-Roni mix with 2 tbs butter. Saute over medium-high heat until golden brown. Brown ground beef seasoned with salt & pepper in skillet. Drain off fat. Add hamburger meat to Rice-a-Roni mix. Slowly stir in 1 1/2 cups water, tomato sauce, French style green beans, Ketchup and seasoning packet from Rice-a-Roni. Bring to a boil. Cover, reduce heat to low and simmer for 20-25 minutes or until rice is tender and all liquid has been absorbed.
1 lb ground beef - browned
1 box Beef flavor Rice-a-Roni
1 can French style green beans - well drained
1 8oz can tomato sauce
1/2 cup Ketchup
1 1/2 cups water
In a large pot, combine the Rice-a-Roni mix with 2 tbs butter. Saute over medium-high heat until golden brown. Brown ground beef seasoned with salt & pepper in skillet. Drain off fat. Add hamburger meat to Rice-a-Roni mix. Slowly stir in 1 1/2 cups water, tomato sauce, French style green beans, Ketchup and seasoning packet from Rice-a-Roni. Bring to a boil. Cover, reduce heat to low and simmer for 20-25 minutes or until rice is tender and all liquid has been absorbed.
Mr Fred's Cajun Chicken Alfredo
Mr Fred's Cajun Chicken Alfredo (SPICY)
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
3-4 boneless, skinless chicken breast, diced into bite-size pieces
Cajun seasoning (Tony's) - generous amount
Other seasonings to taste (garlic salt, garlic powder, pepper, red pepper...you can make this less spicy by not adding any pepper or red pepper)
1 jar Alfredo Sauce
1 8oz pkg cream cheese - cut into small cubes
1lb pkg Linguine or noodle of your choice
Add seasonings to chicken. Saute chicken in 2 tbs butter until done. Add jar of Alfredo sauce and cubed cream cheese. Simmer on low for 10 minutes or until cream cheese melts. Serve over cooked Linguine or noodle of your choice.
Cube Streak Stew
CUBE STEAK STEW
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.
4 cube steaks
1 envelope dried onion soup mix
4 - 6 medium potatoes cut into chunks
4 medium carrots, cut into chunks
1 large onion cut into chunks
3/4 cup ketchup
1/2 cup water
1 1/2 teas. vinegar
1/2 teas. salt
1/4 teas. pepper
Place potatoes, carrots and onion in a slow cooker, top with cube steaks. Sprinkle onion soup mix on top of cube steaks. Combine the ketchup, water, vinegar, salt & pepper; pour over the steaks. Cover and cook on high for 5 - 6 hours or until the vegetables are tender.
Orange Juice Cake
Orange Juice Cake
Cake:
1 pkg. yellow cake mix
3 eggs
3/4 cup orange juice
3/4 cup wesson oil
Mix together and put in greased bundt pan and bake as on mix. when done let set 5 to 10 minutes.
Glaze:
1 cup orange juice
1/4 cups regular sugar
1 cup powdered sugar
Mix orange juice, regular sugar, and powdered sugar together. Drizzle over cake.
Cake:
1 pkg. yellow cake mix
3 eggs
3/4 cup orange juice
3/4 cup wesson oil
Mix together and put in greased bundt pan and bake as on mix. when done let set 5 to 10 minutes.
Glaze:
1 cup orange juice
1/4 cups regular sugar
1 cup powdered sugar
Mix orange juice, regular sugar, and powdered sugar together. Drizzle over cake.
Cream Cheese Stroganoff
Cream Cheese Stroganoff
2 pounds round steak, cut into strips
1/2 tsp. salt,pepper and minced garlic
3 tsp. butter1 onion,chopped finely
1 tsp. soy sauce
2 beef boullion cubes
1 can cream of Mushroom Soup
1 cup water
2 8 oz. pkgs. cream cheese
Wide egg noodles- boiled and set aside
Season steak with salt and pepper. Dredge in flour. Place 2 tsps. of butter in bottom of crockpot. Top with steak. Add minced garlic,soy sauce,bouillion cubes,soup,and water. Simmer on low all day or high until tender. Just before serving, about 20 minutes- add 2 pkgs. cream cheese that has been cut into cubes. Stir until smooth. Serve over egg noodles that have been boiled and drained.
2 pounds round steak, cut into strips
1/2 tsp. salt,pepper and minced garlic
3 tsp. butter1 onion,chopped finely
1 tsp. soy sauce
2 beef boullion cubes
1 can cream of Mushroom Soup
1 cup water
2 8 oz. pkgs. cream cheese
Wide egg noodles- boiled and set aside
Season steak with salt and pepper. Dredge in flour. Place 2 tsps. of butter in bottom of crockpot. Top with steak. Add minced garlic,soy sauce,bouillion cubes,soup,and water. Simmer on low all day or high until tender. Just before serving, about 20 minutes- add 2 pkgs. cream cheese that has been cut into cubes. Stir until smooth. Serve over egg noodles that have been boiled and drained.
Cherry Fluff
Cherry Fluff
1 - 6 oz. pkg. cherry gelatin
1- 20 oz. can crushed pineapple, undrained
1 - 16 oz. container sour cream or cottage cheese
1 - 16 oz. pkg. miniature marshamallows
1 cup chopped pecans
1 - 8 oz. container frozen whipped topping, thawed
In a large bowl, mix together gelatin and pineapple with juice, mixing until gelatin is well blended. Stir in sour cream or cottage cheese, marshmallows and pecans. Fold in whipped topping. Cover and chill in refrigerator for at least 1 hour before serving. Serve cold.
1 - 6 oz. pkg. cherry gelatin
1- 20 oz. can crushed pineapple, undrained
1 - 16 oz. container sour cream or cottage cheese
1 - 16 oz. pkg. miniature marshamallows
1 cup chopped pecans
1 - 8 oz. container frozen whipped topping, thawed
In a large bowl, mix together gelatin and pineapple with juice, mixing until gelatin is well blended. Stir in sour cream or cottage cheese, marshmallows and pecans. Fold in whipped topping. Cover and chill in refrigerator for at least 1 hour before serving. Serve cold.
Swiss Chicken Casserole
SWISS CHICKEN CASSEROLE
6 chicken breasts, skinned and deboned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 cup melted butter
Arrange chicken in greased baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs.Cover and bake at 350 for 50 minutes.
6 chicken breasts, skinned and deboned
6 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix
1/2 cup melted butter
Arrange chicken in greased baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs.Cover and bake at 350 for 50 minutes.
No Peek Chicken
No Peek Chicken
8 chicken pieces-I use chicken breast
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
8 chicken pieces-I use chicken breast
1 can cream celery soup
1 can cream mushroom soup
2 cups water
1 pkg long grain rice (I use the wild rice from rice a roni-I'm such a cheater)
dry onion flakes
Mix soups, rice and water. Pour in baking pan. Lay chicken on top. Sprinkle with onion flakes. Cover with foil. Cook for 2 1/2 hours in a 350 degree oven.
Creamy Chicken, Bacon, and Tomato Pasta
Creamy Chicken, Bacon, and Tomato Pasta
3 cups farfalle pasta, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
4 ounces neufchatel cheese, cubed
1/2 cup water
1/4 teaspoon pepper
3 tablespoons parmesan cheese, grated
Directions
Cook pasta as directed on package. While pasta is cooking, cook chicken in large skillet on medium heat 5 to 6 minute or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minute or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
3 cups farfalle pasta, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
4 ounces neufchatel cheese, cubed
1/2 cup water
1/4 teaspoon pepper
3 tablespoons parmesan cheese, grated
Directions
Cook pasta as directed on package. While pasta is cooking, cook chicken in large skillet on medium heat 5 to 6 minute or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minute or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
Crawling Cake
Crawling Cake
1 box cake, mix your choice
4 eggs
1 C. milk
3/4 C. oil
1 can frosting, saving about 1/4 for glaze
Mix together cake mix, eggs, milk, and oil. Mix by HAND until well blended. Add 3/4 can of frosting and mix until well blended. Put in to a well greased (I use Bakers Joy) 12 cup bundt pan. Place pan on cookie sheet and bake at 350° for 1 hour. Cool for 10 minutes, then turn out on to plate. When cool, microwave reserved frosting for about 30 seconds and drizzle over cake.
1 box cake, mix your choice
4 eggs
1 C. milk
3/4 C. oil
1 can frosting, saving about 1/4 for glaze
Mix together cake mix, eggs, milk, and oil. Mix by HAND until well blended. Add 3/4 can of frosting and mix until well blended. Put in to a well greased (I use Bakers Joy) 12 cup bundt pan. Place pan on cookie sheet and bake at 350° for 1 hour. Cool for 10 minutes, then turn out on to plate. When cool, microwave reserved frosting for about 30 seconds and drizzle over cake.
Ooey Gooey Mexican Chicken Filling
Ooey Gooey Mexican Chicken Filling
2 or 3 large boneless skinless chicken breasts
1 can low fat cream of mushroom soup
1 can low fat cream of chicken soup
1/2 can water
1 cup salsa
1 15oz can black beans, drained & rinsed
1 4oz. can diced green chilis
1 tsp. chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups shredded low fat Montery Jack cheese
In the crockpot wisk together the soups, water and spices. Stir in the salsa, beans and green chilis. Place the chicken breasts into the mixture. Cook on low 6 hours. Shredd the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through. Serve with warm low fat flour tortillas and shredded lettuce or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
2 or 3 large boneless skinless chicken breasts
1 can low fat cream of mushroom soup
1 can low fat cream of chicken soup
1/2 can water
1 cup salsa
1 15oz can black beans, drained & rinsed
1 4oz. can diced green chilis
1 tsp. chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups shredded low fat Montery Jack cheese
In the crockpot wisk together the soups, water and spices. Stir in the salsa, beans and green chilis. Place the chicken breasts into the mixture. Cook on low 6 hours. Shredd the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through. Serve with warm low fat flour tortillas and shredded lettuce or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.
Slow Cooker Chicken Taco Stew
Slow Cooker Chicken Taco Stew
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Dawn's Famous Green Bean Casserole
Dawn's Famous Green Bean Casserole
2 cans French Style Green Beans, well drained
1 can cream of celery soup
1 large can French fried onions
10 slices of Kraft cheese or Velveeta slices (6 of these torn into small pieces, leave 4 whole)
In a 2 quart casserole dish, combine green beans, soup, 1/2 can of French fried onions, and torn cheese slices. Mix well. Smooth and top with remaining cheese slices. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of French fried onions. Bake for 5 minutes, or until onions are golden brown.
2 cans French Style Green Beans, well drained
1 can cream of celery soup
1 large can French fried onions
10 slices of Kraft cheese or Velveeta slices (6 of these torn into small pieces, leave 4 whole)
In a 2 quart casserole dish, combine green beans, soup, 1/2 can of French fried onions, and torn cheese slices. Mix well. Smooth and top with remaining cheese slices. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of French fried onions. Bake for 5 minutes, or until onions are golden brown.
Poppy Seed Chicken
Poppy Seed Chicken
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
1 stick margarine
1 pkg Ritz crackers
2 cans cream of chicken soup
1 (80z) sour cream
2 tbs poppy seeds
4 chicken breast
Cook chicken; debone and cut or tear into small pieces. Mix butter with crackers. Put 1/2 of the cracker mix in bottom of casserole dish. Mix other ingredients; put over cracker mix. Place the remaining cracker mix on top of casserole. Bake at 325 degrees for 30 minutes. Serve over rice, mashed potatoes, or wide egg noodles.
Layered Pumpkin Dessert
LAYERED PUMPKIN DESSERT
CRUST
1 package of yellow cake mix - reserve 1 cup for topping
1 egg
1/2 cup butter OR margarine, melted
Mix and press into greased 9 by 13-inch pan.
FILLING
large can (29 to 30 ounces) pumpkin pie mix, NOT pumpkin puree
2 eggs
2/3 cup milk
2 teaspoons pumpkin pie seasoning
Mix and pour over crust.
TOPPING
1 cup reserved cake mix
1/4 cup brown sugar (light OR dark)
1/4 cup butter OR margarine
1/2 to 1 cup pecans, chopped (toasted, if desired)
Stir together cake mix and brown sugar. Cut in butter or margarine until crumbly. Stir in chopped pecans.- Sprinkle over filling.- Bake at 350 degrees for 45 to 50 minutes.- Serve with whipped cream or whipped topping, if desired.
CRUST
1 package of yellow cake mix - reserve 1 cup for topping
1 egg
1/2 cup butter OR margarine, melted
Mix and press into greased 9 by 13-inch pan.
FILLING
large can (29 to 30 ounces) pumpkin pie mix, NOT pumpkin puree
2 eggs
2/3 cup milk
2 teaspoons pumpkin pie seasoning
Mix and pour over crust.
TOPPING
1 cup reserved cake mix
1/4 cup brown sugar (light OR dark)
1/4 cup butter OR margarine
1/2 to 1 cup pecans, chopped (toasted, if desired)
Stir together cake mix and brown sugar. Cut in butter or margarine until crumbly. Stir in chopped pecans.- Sprinkle over filling.- Bake at 350 degrees for 45 to 50 minutes.- Serve with whipped cream or whipped topping, if desired.
Quick and Easy Shepherd's Pie
QUICK AND EASY SHEPHERD'S PIE
4 cups mashed potatoes (leftovers or instant)
1 Tbsp. butter1 onion, minced
1 clove of garlic, minced
1 pound hamburger
1/2 tsp. salt*
pepper to taste
1 can of mushroom soup
1 can of creamed corn
1 envelope gravy mix
shredded cheddar (optional)
Preheat oven to 375F. Saute onion and garlic. Add hamburger and brown. Drain any excess fat. Add salt and pepper. Add mushroom soup, creamed corn and gravy mix powder, stir well. Place in a 2 1/2 quart baking dish. Top with mashed potatoes either plain or mixed with cheddar. Cook for 20 - 25 minutes or until the potatoes are golden brown.
4 cups mashed potatoes (leftovers or instant)
1 Tbsp. butter1 onion, minced
1 clove of garlic, minced
1 pound hamburger
1/2 tsp. salt*
pepper to taste
1 can of mushroom soup
1 can of creamed corn
1 envelope gravy mix
shredded cheddar (optional)
Preheat oven to 375F. Saute onion and garlic. Add hamburger and brown. Drain any excess fat. Add salt and pepper. Add mushroom soup, creamed corn and gravy mix powder, stir well. Place in a 2 1/2 quart baking dish. Top with mashed potatoes either plain or mixed with cheddar. Cook for 20 - 25 minutes or until the potatoes are golden brown.
September 29, 2009
To Die For Crock Pot Roast
TO DIE FOR CROCK POT ROAST
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and
sprinkle on top of roast. Pour water in the bottom of the
crockpot. Cover and cook on low 6 to 7 hours.
Copycat Pancho's Dressing
Copycat Pancho's Dressing
1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped
Place all ingredients in a blender (or use emmersion hand blender) and liquefy.
(All you Grenada folks, remember the house dressing at Pancho's, this taste just like that stuff!!! You can still get it at the Pancho's Restaurant in West Memphis!!!)
1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped
Place all ingredients in a blender (or use emmersion hand blender) and liquefy.
(All you Grenada folks, remember the house dressing at Pancho's, this taste just like that stuff!!! You can still get it at the Pancho's Restaurant in West Memphis!!!)
Watermelon Pie
Watermelon Pie
1 3oz pkg watermelon gelatin
1/4 cup boiling water
1 12oz carton whipped topping
2 cups cubed, seeded watermelon
1 graham cracker crust (9 in)
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping. Fold in cubed watermelon. Spoon into crust. Refrigerate for 2 hours or until set.
1 3oz pkg watermelon gelatin
1/4 cup boiling water
1 12oz carton whipped topping
2 cups cubed, seeded watermelon
1 graham cracker crust (9 in)
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping. Fold in cubed watermelon. Spoon into crust. Refrigerate for 2 hours or until set.
Artichoke Chicken
Artichoke Chicken
4 boneless, skinless chicken breast
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
4 boneless, skinless chicken breast
14 oz can artichoke hearts, chopped fine
3/4 cup parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp garlic salt
Place chicken breast in 9x13 dish coated with cooking spray. Combine all other ingredients. Spread over chicken to coat completely. Bake uncovered at 375 degrees for 40-50 minutes. Serve over penne pasta.
Creamy Green Chili Cajun Chicken
Creamy Green Chili Cajun Chicken
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
3-4 boneless, skinless chicken breast - diced into small pieces
Cajun seasoning (Tony's)
1 can cream of chicken soup
4oz can diced green chilies
1 tsp lemon or lime juice
1 (8oz) block cream cheese
Coat diced chicken generously with Cajun seasoning. Heat a bit of olive oil in a skillet and add chicken. Cook until no longer pink over medium/low heat. Combine soup, water, chilies and juice in a bowl. Pour over chicken and bring to a boil. Reduce heat and add cubed cream cheese. Simmer on low until cream cheese has melted. Serve over rice.
Chicken Gumbo
Chicken Gumbo
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
1 whole chicken or 6-8 bone-in breast, boiled and deboned, keep broth
1 1/2 sticks butter
1 cup flour
3-4 onions, chopped
1 small bunch celery, chopped
1 bunch of green onions, chopped
1 large bell pepper, chopped
3-4 cloves minced garlic
1 6oz tomato paste
2 14oz cans diced tomatoes
2 tsp accent
2 tbs parsley
1 tsp oregano
1 tsp tyme
2 tbs salt
1 tbs black pepper
1 tsp red pepper
2 tbs gumbo file
Make roux by browning flour in butter until the color of milk chocolate. Add to broth. Saute vegetables until soft. Add sauted vegetables and chicken to broth. Add seasonings. Simmer on low for 2 hours, stirring often. Serve over rice.
Mama's Banana Pudding
Mama's Banana Pudding
5 ripe bananas
1 lb vanilla wafers
1/4 cup flour
1 cup sugar
2 cups milk
3 eggs
1 tsp vanilla
Layer banana slices and cookies in deep sided baking dish. Mix all other ingredients in a boiler. Cook over low heat until thickened. Pour mixture over bananas and cookies. Using a knife, place slits in bananas and cookies so that pudding mixture can seep down.
5 ripe bananas
1 lb vanilla wafers
1/4 cup flour
1 cup sugar
2 cups milk
3 eggs
1 tsp vanilla
Layer banana slices and cookies in deep sided baking dish. Mix all other ingredients in a boiler. Cook over low heat until thickened. Pour mixture over bananas and cookies. Using a knife, place slits in bananas and cookies so that pudding mixture can seep down.
Mammaw's Tomato Dressing
Mammaw's Tomato Dressing
4-6 ripened tomatoes
1 small onion, chopped fine
2-4 leftover biscuits
1 egg
1/2 stick butter
salt & pepper to taste
Peel tomatoes and chop. Cook chopped tomatoes, onion and butter in saucepan until onions are soft. May need to add a little water. After cooking time, pour tomatoes and onions into a 2-quart baking dish. Stir in egg, crumbled leftover biscuits, salt & pepper to taste. Bake in oven at 350 degrees for 30 minutes.
4-6 ripened tomatoes
1 small onion, chopped fine
2-4 leftover biscuits
1 egg
1/2 stick butter
salt & pepper to taste
Peel tomatoes and chop. Cook chopped tomatoes, onion and butter in saucepan until onions are soft. May need to add a little water. After cooking time, pour tomatoes and onions into a 2-quart baking dish. Stir in egg, crumbled leftover biscuits, salt & pepper to taste. Bake in oven at 350 degrees for 30 minutes.
Granny's Macaroni Salad
Granny's Macaroni Salad
1 lb elbow macaroni
2 cups mayonnaise
3/4 cup sugar
1 cup vinegar (regular or cider)
1 can sweetened condensed milk
1 green pepper, chopped fine
6 grated carrots
1 onion, chopped fine
Boil, drain and cool macaroni. Mix with all other ingredients. Refrigerate or serve immediately.
(Best if refrigerated overnight so flavors can be absorbed!!!)
1 lb elbow macaroni
2 cups mayonnaise
3/4 cup sugar
1 cup vinegar (regular or cider)
1 can sweetened condensed milk
1 green pepper, chopped fine
6 grated carrots
1 onion, chopped fine
Boil, drain and cool macaroni. Mix with all other ingredients. Refrigerate or serve immediately.
(Best if refrigerated overnight so flavors can be absorbed!!!)
Creamy Sausage Rotel Dip
Creamy Sausage Rotel Dip
2 (8oz) pkg cream cheese
1 lb pork sausage (I use hot!)
1 can Rotel
2 (15oz) cans hominy, drained
1/2 tsp garlic salt
1/2 tsp cumin
Brown sausage in skillet. Drain. Return to skillet. Add Rotel, hominy, and cream cheese. Cook over medium heat until cheese melts. Serve with tortilla chips.
2 (8oz) pkg cream cheese
1 lb pork sausage (I use hot!)
1 can Rotel
2 (15oz) cans hominy, drained
1/2 tsp garlic salt
1/2 tsp cumin
Brown sausage in skillet. Drain. Return to skillet. Add Rotel, hominy, and cream cheese. Cook over medium heat until cheese melts. Serve with tortilla chips.
Beef Ranchero
Beef Ranchero
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
1/3 cup flour
1 onion, chopped
1 tbs chili powder
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 cup oil
1 jar chopped pimentos
1 1/2lbs stew meat, or roast cut into small pieces
2 1/2 cups beef broth
1 cup sour cream
Blend flour and seasonings. Dredge meat in flour. Brown meat in oil in large saucepan or Dutch oven. Add onions and saute slightly. Stir in pimentos and broth. Cover and simmer 30 minutes or until meat is tender. Remove from heat. Stir in sour cream. Serve over rice.
John Wayne Casserole
John Wayne Casserole
2 lbs Ground Beef
2 cups Sour cream
1 cup Mayonnaise
1 cup Diced onions
1 pkg Biscuiit mix (small pack of Bisquick)
4 each Fresh tomatoes
½ cup Diced green peppers
2 pkgs Taco seasoning
½ cup Jalapeno peppers
3 cups Shredded cheddar cheese
Brown ground beef and drain fat. Mix in taco seasoning. In separate bowl mix sour cream, mayonnaise, ½ of the cheddar cheese and chopped onion. Mix the biscuit mix following package directions. Lightly grease a casserole dish and press biscuit dough in the bottom of the dish to ½ inch depth. Layer ground beef, sliced tomatoes, chopped bell pepper and diced jalapenos. Spread mayonnaise mixture on top. Finish off with the remaining shredded cheese. Bake at 350 degrees for 25-35 minutes until the crust is light brown.
2 lbs Ground Beef
2 cups Sour cream
1 cup Mayonnaise
1 cup Diced onions
1 pkg Biscuiit mix (small pack of Bisquick)
4 each Fresh tomatoes
½ cup Diced green peppers
2 pkgs Taco seasoning
½ cup Jalapeno peppers
3 cups Shredded cheddar cheese
Brown ground beef and drain fat. Mix in taco seasoning. In separate bowl mix sour cream, mayonnaise, ½ of the cheddar cheese and chopped onion. Mix the biscuit mix following package directions. Lightly grease a casserole dish and press biscuit dough in the bottom of the dish to ½ inch depth. Layer ground beef, sliced tomatoes, chopped bell pepper and diced jalapenos. Spread mayonnaise mixture on top. Finish off with the remaining shredded cheese. Bake at 350 degrees for 25-35 minutes until the crust is light brown.
Dawn's Taco Soup - One of my favorites!!!
Dawn's Taco Soup
1 lb ground beef, browned
1 onion, chopped
2 15 oz cans Ranch style beans
2 15 oz cans Black beans
1 can Rotel
1 7oz can Chopped Green Chilies
1 29 oz can Mexican Hominy, drained
1 pkg Taco Seasoning Mix
2 pkgs Ranch Dressing Mix
garlic salt, pepper, red pepper, cumin, chili powder (season to taste)
Brown hamburger meat with onion, garlic salt, pepper, red pepper, cumin, and chili powder. Add beans, Rotel, chilies, hominy, taco seasoning mix, and ranch dressing mixes. Fill two of the bean cans with water and add to pot. Simmer on low for at least 30 minutes.
1 lb ground beef, browned
1 onion, chopped
2 15 oz cans Ranch style beans
2 15 oz cans Black beans
1 can Rotel
1 7oz can Chopped Green Chilies
1 29 oz can Mexican Hominy, drained
1 pkg Taco Seasoning Mix
2 pkgs Ranch Dressing Mix
garlic salt, pepper, red pepper, cumin, chili powder (season to taste)
Brown hamburger meat with onion, garlic salt, pepper, red pepper, cumin, and chili powder. Add beans, Rotel, chilies, hominy, taco seasoning mix, and ranch dressing mixes. Fill two of the bean cans with water and add to pot. Simmer on low for at least 30 minutes.
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