Lou Hughes Casserole
Joan Langley
2 tablespoons butter or shortening
1 lb. hamburger
1 clove garlic
I teaspoon salt
dash pepper
1 teaspoon sugar
2 cans (8 oz. size) tomato sauce
1 package (8 oz.) noodles
6 or 8 scallions
1 pkg. (3 oz.) cream cheese
1 cup sour cream
1/2 cup grated cheddar cheese
Melt fat in skillet, toss in hamburger, breaking it up in small pieces with a fork. Fry meat until brown. Crush or chop garlic fine and mix into the meat along with salt, pepper, sugar and tomato sauce. Cover and cook slowly for 15 or 2O minutes. Cook noodles according to package directions and drain. Start your oven at 350°. Chop scallions (some of the tops, too) and mix with cream cheese and sour cream. Put a layer of noodles, about a third, in the bottom of casserole. Spread a third of meat sauce, spread a third of cream cheese mixture. Repeat layers twice. Sprinkle with cheddar cheese. Bake about
30 minutes. Serves six.
King Ranch Chicken
Diana Boles
1 fryer, boiled, boned & cut into bite size pieces
1 cup of chicken broth (reserve liquid from boiled fryer)
1 onion, chopped
1 bell pepper, chopped
1/2 t. garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. original Doritos Tortilla Chips (small pkg.)
1 pkg. grated cheddar cheese (8 oz.)
1 can Rotel Tomatoes & Green Chiles
Cook onion & bell pepper in chicken broth. Add garlic & cans of soup. Heat. Add chicken to mixture. Layer 1/2 of tortilla chips in 9X12 casserole dish. Layer 1/2 of chicken mixture. Cover with 1/2 of cheese. Repeat process for a 2nd layer. Top with Rotel Tomatoes. Bake at 350 degrees until hot & bubbly (about 15 min.) Serves 8.
Mexican Casserole
Rosemary Chitsey
1 chopped onion
1 can chili with beans
1 can tomato sauce
1 can enchilada sauce
1-1/2 cups cheese
2 bags crushed Doritos
Bake in Pyrex dish at 375 degrees until cheese is melted and contents of mix have firmed up.
2 cups sour cream
1-1/2 cups cheese
Spread on top.
Add rest of whole Doritos.
Return to oven until cheese melts (5 minutes)
From Good Morning America
One Mexican Dish
Derrelline Raulston
Doritos
1-1/2 lb hamburger meat
1 lb cheese
1 can Rotel tomatoes
1 can Ranch Style Beans
Chili powder to taste
Salt
1 can cream of chicken soup
Brown meat. Put chips on bottom of Pyrex 9x13. Put a layer of cheese. Mix everything else and layer. Cover and bake for one hour.
Mexican Dressing
Rosemary Chitsey
2 packages cornbread mix
1/2 lb sausage
1/2 lb hamburger
1/2 chicken
1-1/2 bell pepper
1 can cream of chicken soup
1 can water
1/2 can biscuits
1 Jalapeño pepper
5 eggs
1 onion
1/2 stalk celery
Add sage, salt, and pepper (rosemary if you choose)
Cook cornbread according to package. Cool and crumble into bowl. Cook biscuits and crumble. Sauté sausage and hamburger.
Cook chicken earlier and cool – save the broth. Mix onion, green pepper and Jalapenos and celery. Add to hamburger mix. Heat soup and water and broth from chicken – pour over cornbread mixture. Add spices. Add more broth or chicken soup if needed.
Bake 350 degrees for 1 hour or until done. Should be a little shaky when taking out of oven.
Chicken Dressing
Rosemary Chitsey
Chicken and broth
1 pan cornbread
6-7 slices light bread (about 1/2loaf)
4 or 5 green onions, chopped
1/4 cup butter
2 to 3 cups broth
sage to taste or poultry seasoning
2 eggs
Sauté onions in butter until transparent. Add other ingredients. Bake at 325 degrees for 30-40 minutes.
Alternate Recipe:
6 cups crumbled cornbread
4 cups biscuits
1-1/2 cups onions, chopped
4 cups stock to moisten bread
4 additional cups broth
4 eggs
(Don’t forget your chicken)
Teri Wilcox’s Tangy Meat Sauce
Teri Wilcox
1 gallon ketchup
1/2 cup liquid smoke
1/2 cup Worcestershire sauce
1/2 ounce coarse ground pepper
1 pound box brown sugar
Mix together and let sit 24 hours. Put in smaller jars to give as gifts. Store in refrigerator.
Matt Wilcox’s Summer Sausage
Teri Wilcox
1 pounds ground meat
2 Tablespoons Morton’s Tender quick
1 cup water
1 Tablespoons each brown sugar and whole mustard seed
1 tsp onion powder
1/2 tsp each garlic powder, black pepper, liquid smoke and liquid fajita seasoning
Mix well with hands. Make 3 rolls. Wrap in plastic. Keep in fridge 24 hours. Bake on racks 350 for 1 hour. Wrap and refrigerate or freeze.
Sausage Cornbread
Alice Throneberry and Eva Nell Hill
1/4 c flour
1 cup corn meal
1 onion chopped fine
1/2 soda
1 cup buttermilk
1/2 tsp salt
4 tbsp. shortening ,melted
2 tbsp. sage
Mix flour, salt, soda, and sage. Add corn meal. Mix egg and buttermilk.
Cook sausage. Add to cornbread mixture with 1 chopped onion. Put into greased pan. Bake at 400 degrees for about 25 minutes
Nuther Dressing Recipe
Rosemary Chitsey (Dr. Marvel's office)
1 cup broth
6-8 slices bread
1-1/2 cup cornbread
1/2 cup celery
1 stick butter
2 eggs
1 cup onion
Salt, pepper, poultry seasoning
Bake at 325 degrees for 45 minutes
Hashbrown Casserole
Derrelline Raulston (Bobbie Sue Connelly)
2 lbs frozen hashbrowns
1/2 cup melted butter
1 tsp salt
1 tsp pepper
1 can cream of chicken soup
2 cups grated cheddar cheese
1/2 cup chopped onion
2 cups sour cream
Thaw potatoes slightly. Mix the rest together in large bowl. Add hashbrowns. Mix well. Bake at 350 degrees for 45 minutes or until potatoes are done in the middle of the dish.
Can freeze – thaw some – cook in cold oven to begin with then gradually warm up.
Hashbrown Brunch Casserole
Sandra Raulston Galley
1 (1# 14oz) package Frozen Hash Browns, unthawed
2 cans cream of celery
3 C cheddar cheese
1C Sour Cream
1/2 C mayo
1 (4.5oz) can chopped green chilies (optional)
1 6 oz can Fried Onions (Frenches works), plain or cheddar flavored (save some for the top if desired)
Preheat oven to 350 degrees.
Combine all ingredients in bowl, transfer to 13x9x2 glass baking dish. Bake until top is slightly golden, about 1hr 10 minutes. Sprinkle w/ remaining fried onions and bake an additional 5 minutes.
Options: Add ham, bacon, turkey, chicken, etc for additional flavor.
Cheesy Garlic Chicken
Nelda Boles Wilder
4 boneless chicken breasts (boneless thighs okay too)
1 medium fresh tomato, coarsely chopped
1 envelope Lipton Soup Mix (Savory Herb & Garlic)
1/3 cup water
1 Tbsp oil
1 tsp grated Parmesan cheese
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. In a 9 x 13 baking dish, arrange chicken breasts. Top with tomatoes. Combine soup mix, water, and oil. Drizzle over chicken. Bake (uncovered) 20 minutes. Then top with mozzarella cheese and bake 5 more minutes or until cheese has melted.
Irresistible Chicken
Nelda Boles Wilder
4-6 boneless chicken breasts (boneless thighs okay too)
1/2 cup mayonnaise
1 1/4 cups seasoned Italian Bread Crumbs
Brush chicken on all sides with mayonnaise. Shake in bag of seasoned bread crumbs (one piece at a time). Place in baking dish and bake @ 425 degrees for 20-30 minutes until golden brown.
Meat Loaf
Bobbie Nell Boles
In a plastic bag mix together:
2 pounds ground beef
3/4 cup catsup
1 1/2 cups bread crumbs
1/2 cup warm water
2 eggs
1 package Lipton onion soup mix
Line the bottom of a loaf pan with bacon strips. Empty meat loaf mixture into the loaf pan. Bake at 400 degrees for 45 minutes-1 hour. Pull out and pour 1 8oz can of tomato sauce over meat loaf and brown on top. Lift out of pan with Spatula/egg turner. Paula made this while preparing the cookbook (Feb 2006) and it’s YUMMY!
Ranch Round Steak
Joan Langley
3 lbs round steak – cut in serving size
1/4 cup flour
2 tsp dry mustard
1-1/2 tsp salt
1/8 tsp pepper
1 Tablespoon Worcestershire sauce
Combine flour, dry mustard, salt, and pepper to coat meat. Reserve remaining flour.
In skillet, put oil in and let it get hot. Brown meat on both sides. Take out and set aside. Stir in reserved flour, add water and Worcester sauce in skillet. Add meat. Cook until thick. Reduce heat. Cover and simmer for 1 to 1-1/2 hours or until meat is tender.
E-mail Paula Duchesne
Mexican Casserole
Paula Duchesne (Eloise Duchesne)
Brown 1-1/2 lb hamburger with 1 medium or large chopped onion. Drain off fat.
Add:
2 cans tomato sauce
2 cans water
1 can cream of chicken soup
1/2can of water
1/3 cup sweet milk
Garlic powder
Salt and pepper to taste
Chop up 1 to 3 Jalapeño peppers
Simmer 20 minutes.
Layer:
Dorito chips, sauce, grated cheese.
Make 2 layers
Cook at 350 degrees until cheese melts good.
Fried Tenderloin
Paula Duchesne (Eloise Duchesne, 12/25/00)
Cut into 1/2inch steaks. Tenderize with a meat tenderizer mallet. Rinse. Soak in 1-1/2 tsp salt overnight. Rinse the next morning. Add 1 tablespoon vinegar to water and let it sit in fridge on hour. Rinse. Pour just enough buttermilk to coat it good. Salt and pepper. Flour it. Have Canola oil ½” in skillet good and hot. Fry quick but not on high. Brown on each side.
Bavarian Skillet Dinner
Rosemary Chitsey
2 cans (27 oz size) sauerkraut, undrained
2 pounds polish sausage, precooked and cut into 3-inch pieces
1 medium onion, thinly sliced and separated into rings
1 teaspoon instant chicken bouillon
2 tsp prepared mustard
2 tsp Worcestershire sauce
1-1/2 tsp salt
1/2tsp caraway seed
pepper to taste
Dash of nutmeg
1/2 teaspoon celery seed
In bottom of slow cooker, layer 1 can sauerkraut, 1 lb. sausage pieces, half the onion slices, 1/2 tsp. bouillon and other ingredients. Repeat layers. Cover and cook on low for 7-9 hours or on high 3-4 hours.
Serves 8.
Texas Style Chili (Texas Chili)
Rosemary Chitsey
2 tablespoons oil
1 small chopped onion
2 lbs sirloin steak, diced
1 can (28 oz) tomatoes, undrained
1 can tomato paste
1 can chopped green chilies
3 tablespoons chili powder
1 tablespoon cumin
1/4 tsp salt
6 cloves garlic
1/4 tsp red pepper
Place beef and onion in a Dutch oven or similar large pot in the oil and cook low heat until browned. Add remaining ingredients. Simmer (low heat) four hours.
Hungarian Goulash
Derrelline Cox Raulston
Brown 2 lbs hamburger meat.
Add an onion.
Add 1 pkg taco seasoning mix plus two cups water.
Add 2 cans Ranch Style Beans.
Add 2 cans Old El Paso Spanish Rice (Updated: Use 2 packages of Uncle Bens Ready Rice).
Simmer.
Serve your family.
Elsie’s Chili Gumbo (10/96)
Joan Langley
Pre-Soak overnight 1 1/2 cups dried red pinto bean:
COOK beans in a large cooker for 2 hrs. In a large skillet brown 2 lbs hamburger with 1 large chopped onion add salt and pepper to taste. Add the following to the beans after they have cooked 2 hours:
Brown hamburger meat
1 pkg. Williams Chili Seasoning (dry mix)
4 Cloves garlic chopped
1 #2 can Mexican Stewed Tomatoes
1.. 6 oz. can tomato sauce
2-3 Tablespoons LS Chili powder
1 cup uncooked white long grain rice
COOK all additional hour or two
Add 1/2 pkg pre-cooked sausage cut up
COOK approx.30 more min.
(Elsie Parson -McCuistion Home Health/Hospice, Paris, Texas)
“Best Ever” Chicken Casserole
Paula Duchesne (Mary Berrong)
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Karen Boles’ Chicken Enchiladas (Fontaine’s)
1 T melted butter
1/2c chop onions
1 can (10 and 3/4 ounces) cream of chicken soup
1 cup sour cream
1/4 t. ground coriander
1/4 tsp cumin
12 tortillas cut in bit size pieces
Boiled whole chicken – cooled and cubed
1 – 4 ounce cans drained mild green chili peppers
8 ounces cheddar cheese
8 ounces cheddar Monterey jack cheese
Saute onions in butter
Add soup, source cream and seasonings.
Layer:
Tortillas, chicken, chili peppers, soup, cheese
Continue to layer until you have enough cheese left
to top the casserole off.
Microwave 9 to 12 minutes – let stand for 5 minutes
Derrelline Raulston’s Famous Enchiladas (includes her chili recipe)
(Always the birthday request meal for Sandra & Paula!!)
The chili recipe:
2 lbs ground meat
1 large onion, chopped
3-4 minced garlic or 2 tsp garlic powder
4 tablespoons chili powder
1 tsp cumin
1 large can tomato sauce
Salt and pepper to taste
(Add water if you need to)
Brown meat with the onion and garlic. Add other ingredients and simmer for about an hour.
Enchiladas:
Make chili.
Chop 2 or 3 onions
Lots of grated cheese
Put corn tortillas in hot oil or water for a second to soften.
Put onion and cheese in tortilla and roll. Put in large casserole pan and cover with chili.
Sprinkle more onions on top and cover with grated cheese.
Cake at 350 degrees for about 30 minutes.
Nanie’s Tater Tot Casserole
Loviebelle Cox and Julie Galley
1 pound ground beef
1 16-ounce bag tater tots
1 can cream of mushroom soup
1 can of milk
Brown the ground beef in a skillet; drain and place in a casserole dish. Mix can of cream of mushroom soup and a can of milk and add to the hamburger meat. Pour this into a greased casserole. Cover with hand-placed tater tots completely. Bake at 350 degrees for 20 minutes, or until tater tots are golden brown. YUM!
Mexican Salad (Entrée) (another favorite)
Derrelline Raulston
1 large head lettuce
2 large tomatoes
1 small chopped onion
1 lb grated cheese
1-15 oz can Ranch-style beans
Bottle Catalina dressing
1 Medium bag Fritos, crushed
Chop lettuce, onion and tomatoes. Rinse and drain beans and add to lettuce. Add cheese. Chill before serving.
Just before serving, add crushed Fritos and dressing. Toss well.
Serves 6 to 8. May add green and red peppers and celery (not necessary!)
Beef Macaroni Casserole
Derrelline Raulston
1-1/2 lb ground beef
1 cup raw macaroni
1 (8-oz) can tomato sauce
2 cups water
1 Tablespoon flour
1 envelope dry onion soup mix
1/2 cup grated cheese
Cook macaroni per directions on sack or box. Set aside or cook in one pan while preparing the meat.
Brown meat. Drain. Stir in onion soup mix, flour, tomato sauce and water. Simmer, covered for 5 minutes. Stir in macaroni.
Turn into greased 1-1/2 quart casserole and sprinkle with cheese.
Bake for 15 minutes at 400 degrees. Serves 8-10.
Polish Reuben Casserole
Derrelline Raulston
2 cans cream of mushroom soup
1-1/2 cup milk
1/2 cup chopped onion
1 tablespoon prepared mustard
2 cans (16 oz) sauerkraut, rinsed and drained
1 pkg (8 oz) uncooked medium-width noodles
1-1/2 lb Polish sausage (cut in 1/2inch pieces)
2 cups shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter, melted
Combine soup, milk, onion and mustard. Blend well. Spread sauerkraut into greased 13x9 pan. Top with uncooked noodles.
Put mixture over noodles. Cover with sausage. Top with cheese. Combine bread crumbs and butter in small bowl – sprinkle over casserole. Cover tightly with foil. Bake at 350 degrees for one hour or until noodles are tender.
Red Beans and Rice
1 lb. red beans
1/2 lb. sausage, or more to your taste
1 onion (chopped)
2 sections garlic (finely chopped)
2 tablespoons celery
1 tablespoon parsley
1 lg. bay leaf
salt to taste
pepper to taste
2 teaspoons crushed red pepper , or to taste
2 teaspoons cayenne pepper, or to taste
2 teaspoons cumin
Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Put back on heat at moderate to slow boil.
Meanwhile, sauté in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to sauté. Then add entire sautéed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin. Cook white rice according to directions on box.
Serve hot bean mixture over rice, or mix altogether (preferred).
Chicken and Spinach Enchiladas
Novis Winkler
1/2 small onion
8 oz package of fat-free cream cheese softened
3/4 tsp cumin
8 portions of cooked chicken-chopped
8 medium sized fat-free whole wheat tortillas
1 10oz can reduced fat cream of chicken soup
8 oz carton fat-free sour cream
1 cup skim milk
1-2 tbsp chopped jalapenos
1/2 cup shredded fat-free sharp cheddar cheese
1/2 pkg. chopped frozen spinach, thawed and squeezed out dry
Mix chicken, spinach, cumin, onion and cream cheese together. Place some in each tortilla, and roll up. Place filled tortillas in a 9" x 13" pan. Combine soup, sour cream, milk and peppers and pour over tortillas. Cover and bake at 350 degrees for 40 minutes. Then sprinkle with cheddar cheese and bake uncovered for 4 to 5 minutes. Eight servings.
Nadine's Mexican Salad Entree
Nadine Gilliam
1 can of chili
1 pound of ground beef
1 can drained kidney beans
1 chopped onion
1 cup grated cheddar cheese
1 head lettuce broken into pieces
Amount of tomatoes desired in salad
1 medium size package tortilla chips
Toss with Thousand Island Dressing
Nadine's Barbecued Brisket
Nadine Gilliam
(10-12 pound brisket)
1/2 cup Italian dressing
2 tsp liquid smoke
1/2 cup brown sugar
1 tsp celery salt
1 tsp salt
1 Tablespoons Worcestershire sauce
1/2 tsp pepper
1/3 tsp chili powder
1/2 tsp garlic powder
12 ounce jar barbecue sauce
Pierce brisket with fork on both sides. Place brisket on large piece of aluminum foil in roaster. Combine all remaining ingredients except for barbecue sauce and pour over both sides of meat. Butcher wrap brisket tightly and refrigerate at least 12 hours to marinate. Preheat oven to 300 degrees. Place roaster in oven. Reduce oven temperature to 275 degrees. Bake about 5 hours. Cook meat until done. Cool and slice diagonally across the grain of the meat. Arranged meat in foil lined baking pan. Pour barbecue sauce over meat. Just before serving – put in oven for about 20 minutes on 325 degrees.
Oven Brisket
Al Duchesne (Eloise Duchesne)
(Plan ahead - night before to marinate)
3 or 4-lb. Brisket
1 teaspoon salt
2 teaspoons celery salt
1 teaspoon garlic powder
2 teaspoons Worcheshire sauce
1 teaspoon onion salt
2 teaspoons pepper
2 Tablespoons vinegar
2 Tablespoons liquid smoke
Masterpiece Barbecue sauce
Mix together salt, celery seed, garlic powder, onion salt, Worcheshire sauce, pepper, vinegar and liquid smoke. Mix and spread all over the brisket. Put in a Pyrex dish. Cover with foil. Put in refrigerator overnight.
Next day scrape off a little bit but not all marinade. Spread 1 cup barbecue sauce over all. Wrap foil over the pan - tight to cover. Bake at 275 degrees for 4 or 5 hours.
Spaghetti Loaf - Debbie Wilcox Davis (Mother Doris' Recipe)
1 lb meat - browned with onions, bell peppers, and celery
Add 2 cans tomato sauce
Cook spaghetti.
Mix meat mixture and spaghetti.
Pour into casserole dish.
Top with 1 cup tomato soup.
Cover with Velveeta cheese.
Bake @ 350 degrees for 30-45 minutes.
Chili and Cheese Spaghetti
Alice Throneberry
1(16oz) pkg spaghetti
2 cans cream of mushroom soup
1pound of ground beef
1(20oz) can Wolf Brand chili
1onion chopped
jar of spaghetti sauce
1bell pepper
1 lb Velveeta cheese
salt
Brown ground beef with onions, bell pepper, salt, and pepper. Drain fat. In big spaghetti pan, put ground beef mixture and add 1 jar spaghetti sauce, 1(20oz) Wolf Brand chili, 2 cans cream of mushroom soup . Cook on low heat.
Add 1.lb of Velveeta cheese. Cook until cheese is melted. cook spaghetti and drain. Mix everything together.
Cranberry Chicken 1
Derrelline Raulston
1 can (16-oz) whole cranberry
1 Broiler-fryer (2-1/2 lbs)
1 Bottle (8-oz) Russian salad
Hot cooked rice
1 Envelope regular onion-soup
Fresh rosemary (optional)
In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.
Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2 hours or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, cooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.
Cranberry Chicken 2
Derrelline Raulston
This is a sweet and tart chicken dish.
6 boneless skinless chicken breasts
1 (16 ounce) can whole-berry cranberry sauce
1 large tart apple, peeled and chopped
1/2 cup raisins
1/4 cup chopped walnuts
1 teaspoon curry powder
Place chicken in a 13-in.x 9-in.x 2-in.baking dish coated with non-stick cooking spray. Bake uncovered, at 350oF.for 20 minutes. Meanwhile, combine the remaining ingredients. Spoon over chicken. Bake, uncovered, 20-25 minutes longer or until juices run clear.
Tortilla Flats Chicken
Paula Duchesne (Pam and Joe Wright)
4 cooked chicken breast halves or equivalent amount from whole chicken
1 dozen corn tortillas
1 lb cheddar cheese, grated
1 onion, finely chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1/2to 1 can mild green chilies
Chicken broth
Steam chicken until tender. Skin and bone. Cut tortillas in 1” strips. Mix soups, milk, onions, and chilies. Grease 9x13 Pyrex casserole. Moisten with small amount of chicken broth. Begin layering with tortilla strips to cover bottom, sauce, chicken, and cheese ending with sauce and cheese. Refrigerate for 24 hours to blend flavors. Bake 1-1/2 hours in 300 degree oven.
(see also King’s Ranch Chicken recipe – looks very similar!!)
Chicken and Dumplings
Paula Duchesne (Carol Newton from Evelyn)
1 stewing chicken
1 1/2 to 2 tsp salt
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup milk
Cut up chicken; place in deep pot, barely cover with water, add salt and simmer until meat is tender. Debone chicken and set aside; reserve the broth. Sift together the flour, baking powder, and salt; cut in shortening.
Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-inch squares, and sprinkle with flour. Drop into briskly boiling chicken stock. Cover tightly and simmer gently for about 40 minutes. Add meat and serve.
Yield: 6 to 8 servings.
Don Wilcox’s Shrimp
A lake house favorite!
1 cup melted butter
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 Tablespoons salt
1 Tablespoons pepper
1 tsp dried rosemary
1/8 tsp red pepper
1 Tablespoons hot sauce
3 cloves garlic
2 1/2pound raw, unpeeled shrimp
2 sliced lemons
1 sliced medium onion
Combine first 9 ingredients in a bowl and set aside. Rinse and drain shrimp. Layer shrimp, onions and lemons in a 9 X 13 pan.
Pour sauce over shrimp. Bake uncovered at 400° for 20-25 minutes or till shrimp turns pink. Baste occasionally with pan juices. Great alone or over rice. Makes 6 servings.
Jeanette’s Easy Shrimp (or Crawfish) Etoufee
Allen Duchesne (Make this once a week!)
1 stick butter, melted
Sauté (all chopped): 1 onion, 1 bell pepper, and 3 stalks celery
Add 1 can cream of mushroom soup
1/2can water
1 can Rotel tomatoes
Cook 20 minutes
Add 1 lb crawfish or shrimp
Cook 10 minutes
(Can add Tony Chackers seasoning to taste)
Serve over rice