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

This is delicious and a quick meal!  Just cook some Minute Rice while you’re fixing this on the stove top and it’s great!

Sandra’s Shrimp Scampi

Sandra Galley

Cook angel hair pasta

Sauté garlic, 1 onion, and 1 cup mushrooms in butter and olive oil.

Add pkg frozen shrimp and pkg frozen peas.

Mix and serve with a sprinkle of Parmesan cheese.

Ham, Tuna, or Chicken Croquettes

1/4 cup butter

5 tablespoons flour

1/2 cup milk

1/4 tsp celery salt

1 grated onion

Salt and pepper

1 beaten egg

Minced parsley

Cook ingredients stove top until thick. Add 2 cups any cut fine meats. Cool. Shape into cones or fingers. Fry in deep hot fat at 390 degrees.  May be frozen and fried later.

Stuffed Mushrooms

Paula Duchesne (Shari Vallario)

1-1/2 lbs mushrooms

8 oz country style sausage

1/2 cup shredded Mozzarella cheese

1/4 to 1/2 cup bread crumbs (plain)

Wash mushrooms.  Pat dry.  Remove stems.  Chop the stems very fine.

Cook sausage, adding chopped stems about midway through the cooking process.

Pour this mixture into large bowl.  Add cheese and stir until it melts.  Add bread crumbs.

Stuff mushroom caps. Bake at 450 degrees for 15 minutes. Serve hot and enjoy.  A tradition at the Vallario Christmas party each year, and a tradition at the Christmas Eve event at the Duchesnes!

Impossible Quiche (no need to make a crust)

6 oz crab or shrimp (canned)

1 3-oz pkg cream cheese, cut into 1/4 inch cubes

1/4 cup finely chopped onion

2 cups milk

1 cup Bisquick

4 eggs

Dash of nutmeg

Mix crab or shrimp, cream cheese, and onion. Beat remaining ingredients smoothly.  Combine both sets of ingredients. Pour into 10 inch glass pie plate. Bake 35 to 40 minutes in 400 degree oven. Test with knife.  Serves 6 to 8.

Jeanette’s Sloppy Joe’s

Paula Duchesne’s sister-in-law’s recipe

1-1/2 lb hamburger meat

1/4 to 1/3 green bell pepper

1 can tomato soup

1 tablespoon brown sugar

1 tablespoon Worchester sauce

1 small onion

Few celery leaves

1 tsp salt

1 tsp pepper

1 tablespoon vinegar

Put pepper, onion, and celery leaves through chopper, or chop real fine. Brown meat.  Drain good. Add all ingredients and simmer 30 minutes.

Freezes well.

Quiche by Pat Daugherty

Paula Duchesne

8 oz cheddar cheese, grated

8 oz Monterrey Jack cheese, grated

6 eggs

1 small can evaporated milk (equivalent to 3/4 cup)

2 deep dish frozen pie shells

Mix well eggs and evaporated milk.  Into shells, put items of choice:

Drained ground beef or sausage

Chopped Jalapeños

Diced ham

Chopped broccoli

Seafood of choice

(Any combination desired)

Sprinkle one cup mixed grated cheese and pour egg and milk mixture over cheese.

Bake for 40-45 minutes.

 New Year’s Black-Eyed Peas with Sausage

Paula Duchesne (Jim Doherty)

3-15 oz cans black-eyed peas (we use fresh!)

1 lb sausage, browned like hamburger meat.

2 tablespoons oil

1 large onion, chopped

1 4-oz can diced green chilies

1 14-oz can whole tomatoes (I use diced)

Salt and pepper to taste

Place black-eyed peas in large stew pan to simmer.  Fry sausage in oil until well browned.  Drain all but 2 tablespoons of oil from skillet. Sauté onion in remaining oil. Add onions with oil and remaining ingredients to peas.  Simmer for 30 minutes over a low heat.  Serve with corn bread and tossed salad.

Irish Black-Eyed Peas with Ham and Sausage

1 cup fresh black-eyed peas

1 cup diced celery

1/2 cup diced white onion

1/2 cup diced poblano pepper

1/2 cup diced red bell pepper

1/2 cup diced leek

1 cup diced zucchini

2 garlic cloves, chopped

1 sprig fresh thyme

1 ham bone

1 pound diced sausage

1/2 pound diced ham

Place black-eyed peas in a heavy sauce pan.  Cover with water.  Cook 15-20 minutes.  Add remaining ingredients and continue cooking until vegetables and peas are tender. Season to taste.

Pork Chops and Noodles

By Shannon Avey (one of my favorites)

1 lb pork chops

1 cup flour

1 tsp garlic powder

1 tsp onion powder

1 pkg egg noodles

1 can cream of mushroom soup

1 cup milk

1 tablespoons butter or cooking oil

salt and pepper to taste

Mix flour, garlic powder, onion powder, salt, and pepper.  Flour pork chops and fry in buttered skillet.  Cook and drain noodles.  Pour noodles in greased baking dish.  Place pork chops on top.  Mix mushroom soup and milk in same skillet on low until it boils.  Pour over pork chops and noodles. 

Bake at 350 degrees for 45 minutes.

Avey’s Awesome Chicken Casserole

By Shannon Avey

(1st place in Entrees 2001 Canyon Lake Holiday Cookbook Contest)

16 oz pkg medium shell noodles

1/2 cup chopped onion

2 tablespoons butter

3 cans cream of chicken soup

1 or 2 cans (4 oz each) of green chilies

1 cup cooked and diced chicken

3 cups sharp cheddar cheese

salt and pepper to taste

Cook noodles and drain.  Sauté onions in butter.  Add soup and chilies and stir.  In a greased casserole dish, layer noodles, chicken, soup mix, and cheese.  Cook uncovered 45 minutes at 350 degrees.  Serves 8 to 12.

Grandma Raulston's Chicken Spaghetti

Derrelline Raulston

One 2-1/2 or 3 lb. chicken

1 can cream of chicken soup

1 medium onion

1 small bell pepper

1 small jar sliced pimento

1 small jar sliced mushrooms

1 cup chopped celery

1/2 lb. Velveeta cheese (to taste)

Salt and pepper

1 box (10 to 12-oz) spaghetti

Boil chicken in salted water until tender.  Debone and leave in good-sized pieces.  Save broth to cook spaghetti.

Cook spaghetti in chicken broth.

Sauté soup, pimento, and mushrooms in with your sautéed onions.

Add bell pepper, celery, salt, and pepper.

Combine chicken and Velveeta cheese in with other ingredients.

Place in oblong Pyrex dish (sprayed with Pam!) and cook on 350 degrees until cheese melts, about 20-25 minutes.

Macaroni and Chicken

Derrelline Raulston

1 pkg short macaroni

1-1/2 cups chicken or ham

2 cups cheddar cheese (grated)

3 cups milk

3 tablespoons flour

3 tablespoons butter

Salt & Pepper

Cook macaroni.  Drain.  Place back in the pan and on stove top.  Melt butter.  Add flour.  Cook and stir until smooth.  Add milk.  Add 1 cup of cheese.  Mix with other ingredients.  Add one cup of cheese to top.

Cook 20 minutes at 350 degrees.

Chicken Marengo

Derrelline Raulston

2 large packages of egg noodles

2 big chickens – boil and cut up

Chicken stock from above two chickens

1 large jar salad olives

2 cans stems/pieces mushrooms

1-1/2 lb longhorn cheese

4 big onions, chopped

Salt and pepper to taste

Cook the egg noodles in some of the chicken stock.  Drain.  Mix everything together. Add stock.  Cook 45 minutes at 350 degrees.

Fiesta Chicken

Derrelline Raulston

6 chicken breasts

1 pkg taco seasoning mix

1 cup salsa

1 tablespoon cornstarch

1/4 cup fat-free sour cream

Spray crockpot with Pam.  Place chicken in crockpot. Sprinkle taco mix over chicken. Pour salsa over chicken.  Cook for 6-8 hours.

15 minutes before serving, remove chicken. 

Mix cornstarch with a little water and a little juice from crockpot.  Put back in crockpot.  Add sour cream.  Place back into the crockpot and heat.

179 calories, 3 g fat, 10 carbs

Cola Chicken

Derrelline Raulston

20 ozs of chicken breasts

1 cup Ketchup

1 (12 oz) can Diet Coke

Put chicken in non-stick skillet.  Pour Ketchup and cola over chicken.  Cook on medium heat for 45 minutes.  Cover, reduce heat and simmer and cook 14-20 minutes more. Remove lid and cook until sauce thickens.

184 calories, 3 g fat, 13 carbs

Slow Cooker Chicken

Derrelline Raulston

1 (10-oz) can low fat cream of chicken soup

1 (4 oz) can mushrooms pieces and herb

Onion to taste

1-1/2 cups chicken breasts – cut into strips

1 dash Marsala wine

Combine soup, mushrooms, onion, chicken and wine in cooker.

Cook on low for 3 hours. 229 calories – none from fat

Southwestern Chicken Breasts

Derrelline Raulston

4-6 chicken breasts

1 can fat free refried beans

Salsa

Preheat 350 degree oven.  Spray 9x13” pan.  Place chicken in pan.  Put beans over chicken.  Pour salsa over all.

Bake uncovered for 45 minutes

Sun-Dried Tomato and Garlic Chicken Recipe

Derrellline Raulston

4 boneless, skinless chicken breasts

15-18 garlic cloves

1 onion, sliced

1 green pepper, sliced

1/2 cup sun-dried tomatoes (not packed in oil), chopped

1/4 cup white wine

1/2 cup chicken broth

1 teaspoon dried oregano

1/4 teaspoon ground black pepper

Rinse and cut all visible fat off of chicken breasts.  Coat a skillet with nonstick cooking spray (nonfat), and preheat over medium heat. Mince 2 of the garlic cloves, and place them in the skillet with the chicken breast in the skillet. Surround the chicken with the remaining garlic cloves.  Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned. Remove the chicken from the skillet.

Lay the onions, green peppers, and tomatoes over garlic cloves in baking pan (9-13-inch). Arrange the chicken over the tomatoes, onions, green peppers, and garlic. Pour wine and broth over chicken, and sprinkle with oregano and pepper.

Cover and bake at 350 degrees F for 25-30 minutes.  Serve chicken breasts with the vegetables and pan juices.  Serving size: 1 chicken breast with vegetables

Calories: 210 , Fat: 3 g, Fiber: 3.5 g

Beef Empanadas

Paula Duchesne (Joe Bernal)

Adapted from a recipe found in Gourmet Magazine. You can substitute lean ground beef for cold roast beef. You can make smaller empanadas and serve them as finger food at appetizer parties.

3/4 lb leftover roast beef

2 tablespoons fresh cilantro, minced

1/3 cup raisins

3/4 teaspoon salt

1 cup boiling water

1/2 teaspoon pepper

1 small onion, minced

1 egg, beaten

2 garlic cloves

4 cups flour, unsifted

2 tablespoons butter

1 teaspoon salt

1/3 cup black olives, chopped      

1-1/3 cups shortening

1/3 cup mild green chilies, chopped

12 tablespoons cold water

3 tablespoons dark brown sugar

1 egg, beaten

FILLING:.

In food processor, chop beef fine.

Soak raisins in boiling water. Drain and dry.

Sauté onion & garlic in butter.

Combine beef, raisins, sautéed ingredients, olives, chilies, brown sugar, cilantro, salt, pepper, and egg.

PASTRY:

Combine flour, salt in large bowl. Cut in shortening with pastry blender.

Sprinkle in cold water and mix lightly with fork. With hands shape dough.

in ball and divide in half. Roll half dough between 2 sheets of waxed.

paper to 21 x 11 inches. Peel off top layer of paper. Cut 8 - 5".

circles.

(ALTERNATE PASTRY:  BUY THE EMPANADAS AT A MEXICAN GROCERY STORE – PREFERRED METHOD!!)

Place on ungreased baking sheets. Spoon 3 tablespoons meat mix into each.

circle. Moisten edges with water. Fold pastry in half and press edges to.

firmly seal. Crimp edges or press edges with tines of fork. Prick tops.

with fork. Brush with beaten egg. Repeat with other half of pastry.

Bake 35 minutes. Serve warm or at room temperature.

(ALTERNATE:  DEEP FRY EMPANADAS IF YOUR CHOLESTEROL CAN TAKE IT!!)

The empanadas also make awesome deep fried apricot (or your choice) pies.  Just fill with apricot pie filling bought in a can, crimp, and deep fry.

Paula’s Pepper Belly Chili

Paula Duchesne (Larry Thomas)

(I enter this every year at our local chili cookoff.  I win 2nd every time.  I finally won 1st place in 2004 – you gotta try it!)

2 lbs. lean hamburger meat (or half and half hamburger meat and venison)

1/2 jar chili powder

2 Medium chopped onions

1 can chopped green chilies

12 chopped Jalapenos (fresh ones are hotter)

1 large can Hunts Tomato Herb Sauce

2 cans chopped tomatoes

1 can chopped black olives

1 large can mushroom stems and pieces

1 or 2 cans Ranch Style Beans (Husband Pleasin')

Salt

Pepper

Oregano

Garlic powder

Brown meat.  Add chili powder (yes, all of it) plus the chopped onions.  Combine and cook.  Drain.  Put in crock pot and add:  Two chopped Jalapenos and the other ingredients.  Season to taste.  Cover the top of the mixture twice with 6-8 Jalapenos. 

Cook on low for four hours.  Serves well with Oyster Crackers.

Teri Wilcox’s Chili

Conard’s Favorite

1 pound ground beef

1 medium onion, chopped

3-4 cloves minced garlic

1 Tablespoon oil

3-4 Tablespoons chili powder

1 tsp cumin

1 Tablespoon vinegar

1 large can tomatoes

Salt and pepper to taste

Brown onion and garlic in oil. Brown meat and drain off excess fat. Add rest of ingredients. Stir well. Add a cup or 2 of water. Simmer 30-45 minutes

Vinegar adds a rich taste to beef; my Mom called it a “brown” taste. Sprinkle a tablespoon on your next roast before putting it in the oven and see the difference! Just be careful not to use too much.

Teri Wilcox’s Fried Food Secret

With every cup of flour you use to coat fried foods, mix in a heaping 1/4 cup of cornstarch. This will make your coating very crispy and it will stay that way, even in the fridge! It doesn’t matter if you dip food in milk or not, it will work either way. Can be used for chicken fried steak, fried chicken, fried okra, etc

Salmon Cakes

Derrelline Raulston

1 (15-oz) can Salmon (drained)

Onion

Pepper

1/2 cup egg substitute

1/2tsp paprika

1/4 tsp salt

1/4 tsp pepper

1 cup Italian Bread crumbs

Use 1/2 cup bread crumbs and mix other ingredients.  Form mixture into 12 patties.  Coat with the rest of the crumbs.  Bake for 15 minutes.  Flip and bake for another 15 minutes. 105 calories, 2g fat, 11 carbs

Krispy Dogs

Paula Duchesne (Chuck Villarreal)

Take a package of weenies and cut each longwise in the middle.  Add a wedge of American cheese to each.  Wrap in a corn tortilla.  Secure with a toothpick.  Deep fry.

A variation:  Wrap it in bacon before wrapping in a corn tortilla!

Yum!!

Pinto Beans

Paula Duchesne (Eloise Duchesne)

1 lb dried pinto beans.  Wash good.

Cover with cold water.  Soak overnight.

Put beans in crock pot.

Add:

4 cups water

2 tsp salt

1/2 large onion chopped

Cut up 1 large jalapeño pepper

1 small ham hock, or 2 slices ham, cut up, or partially cook 6 slices bacon and put in.  Cook on high four hours, then turn to low and cook four more hours.

Sandra's Famous Beer Beef Stew

Sandra Raulston Galley

1/4 cup Crisco

2 packages stew meat

1 can cream of mushroom soup

1 large can beer

1 package onion-mushroom soup (dry mix)

2 cans beef broth

Onion

Celery

Potato

Tomato (for color)

Carrots  

Put a little Crisco in the bottom of a Dutch oven to sear the meat.  After meat is seared, add mushroom soups, beer, and beef broth.  Cook covered in oven or top of stove for about 2 hours on medium heat.  Add vegetables and cook until they're done the way you like them.

Crawfish and Corn Chowder

Sandra Raulston Galley

1 Onion chopped

1 Bell Pepper chopped

1 stick of Butter / Margarine

1 lb of Crawfish tails

2 15oz cans of creamed corn

2 cans of cream of potato soup

2 1/4 Cups of Milk

Salt, Black Pepper and Cayenne Pepper

3 Tablespoons of chopped Green onions and 3 Tablespoons of chopped Parsley

Sautee the Onions, Butter, and Bell pepper until onions are clear in a big skillet

Add Crawfish, cook ~15 minutes at low to medium heat.  Move to pot and add corn, potato soup, and milk.  Simmer to boil for another 10 minutes. Add seasonings to taste.  Sprinkle on green onions and parsley when serving.

Chicken and Rice Casserole

Mary Duchesne to Eloise Duchesne to Paula Duchesne ~1990

Butter casserole dish.

Mix:

2 cups uncooked rice

1/2 cup water

1 can celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

Pour into casserole.

Wash and cut up 1 fryer chicken.  Salt lightly.  Press into above mixture.

Bake covered at 350 degrees for 1-1/2 hours.

Mary tracked her genealogy and ended up at the Boles Reunion.  She was kin to the Boles side by birth and the Duchesne side by marriage

Refried Bean Soup

Derrelline Raulston

2 (14.5 oz) cans diced tomatoes with green chilies

2 cloves garlic

1 cup finely chopped onion

2 (16 oz) cans fat free refried beans

3 cups fat free chicken broth – divided

Combine tomatoes, garlic, onion, and 1 cup of broth.  Boil for 5 minutes, stirring often.  Stir in beans and remaining broth.

Simmer for 20 minutes, stirring often. 110 calories, 0.2g fat, 19 g carbs, fiber grams on the cans of beans

Taco Soup

Pattie Robinson

1 can stewed tomatoes

1 can Rotel tomatoes

1 can whole kernel corn

2 cans pinto beans

2 lbs hamburger meat

1 pkg Ranch dressing mix

1 pkg Taco mix

1 medium onion

Brown meat and chopped onion.  Add other ingredients and simmer until well blended.  Add extra tomato juice and water if needed.

Taco Soup (Nadine)

1 pound ground beef – browned and drained

Use regular size cans and DO NOT drain liquid of

1 can Ranch Style Beans

1 Can Ranch Style Pinto Beans

3 cans Stewed Tomatoes (Mexican or Regular)

1 can whole Kernel Corn

1 can Mild Green Chilies

1 package dry Taco seasoning mix

1 package dry Hidden Valley Ranch Dressing

Put all in crock pot – Cook on low all day

B E P’s Cheese Broccoli Soup (Serves 10)

Ft Worth Star Telegram, January 3, 1990

(Cut out by Paula Duchesne)

1-1/2 pounds fresh broccoli

1 pint half and half

2 cups water

1 pound pasteurized processed cheese (Velveeta)

3/4 tsp salt

1/2 tsp pepper

1/2 cup cornstarch mixed with 1 cup cold water

Steam broccoli until tender.  Remove from heat and chop. Place half-and-half and water in top of double boiler.  Add cheese, salt, and pepper. Heat until all cheese is melted. Add broccoli. Mix cornstarch and water in small bowl.  Stir into the cheese mixture in the double boiler and heat over simmering water until soup thickens.

Chicken & Rice Soup

Sandra Raulston Galley  

Dutch Oven Pot or Large Crock Pot

1 Whole Chicken

2 Bags of Success Rice

1 Can Stewed Tomatoes

Salt & Pepper to taste

1 Tsp. Garlic Powder or 2 cloves of garlic, chopped

1 Tsp. Ground Cumin (Comino)

10 stems of Cilantro, chopped (optional) (Chop mostly the leaves, but using the stems chopped won't hurt, it depends on your preference).

Put the whole chicken in a large enough pot for all the soup, cover the chicken in water, add salt, pepper & garlic and cook until the meat if falling off the bone, about 1 hour.  You can also use a large crock pot and cook overnight.  Take the chicken out of the pot, but save the broth and cool.  Take the skin off the chicken and de-bone.  Either shred the chicken with your hands or cut it into bite size pieces.  After the broth is cooled, preferably overnight in the refrigerator, skim the fat off the top and discard.  Put the chicken meat back into the broth.  Taste the broth and if you need to, add more salt & pepper.  Add the comino and chopped cilantro, plus the 2 bags of rice.  Add the whole can of stewed tomatoes, but I chop up the stewed tomatoes first.  Cook until the rice is tender, about 1 hour for all the flavors to come together, stir occasionally.

Variations:  You can use just the chicken breast, but there is more flavor out of a whole chicken.  You can add more comino and cilantro, but try it this way once and then you can decide.  You can add chopped celery and sliced carrots, then cook until the carrots are soft.  You can also add chopped onions, but remember that the stewed tomatoes already have the onion flavor in them.

Note:  If your pot is not very large, only use 1 bag of rice.

Tomato Basil Soup

Sandra Raulston Galley

1/2 stick + 2 tablespoons Butter or margarine (divided)

1 large yellow onion

6 cloves garlic (divided)

5 tablespoons Fresh basil (divided)

1 35-oz. Can Italian tomatoes

1 35-oz. Can tomatoes (I couldn’t find a 35-oz. Can.  I used 2 14.5-oz. Cans)

Salt and pepper

1 C. chicken broth

1 C. heavy cream

1-1/2 tsp. Italian seasoning

Melt 1/2 stick butter in a large kettle.  Add coarsely chopped yellow onion, 4 cloves of minced garlic, and 3 tablespoons chopped fresh basil.  Sauté until tender (about 15 minutes).  Add canned Italian tomatoes and canned regular tomatoes. 

Simmer uncovered for 30 minutes.  Salt and pepper to taste.  Puree this mixture in small batches in a blender or food processor.  (I have a hand-held blender that you just submerge in the soup that works great, but the other ones work fine too.  Just more trouble.)  At this point you can refrigerate if you want to make a day ahead.

Melt 2 tablespoons butter in small skillet; sauté 2 cloves garlic, 2 tablespoons fresh basil and Italian seasoning for about 5 minutes.  Add this mixture, chicken broth, and cream to the tomato mixture.  Cook until heated through.  Serve with grated Fontina cheese.  (I couldn’t find Fontina, so I bought a package of Italian Style shredded cheese that contained Fontina cheese.)

Derrelline Raulston’s Hamburger Vegetable Soup Recipe

(a once-a-week staple food!)

Lightly brown 2 lbs hamburger meat with 1 large chopped onion.

Cut up 4 to 5 potatoes, some carrots and celery (your taste how much).  Add to hamburger meat.

Add 2 packages McKenzie Frozen Vegetables (if not McKenzie, buy separate frozen okra and frozen mixed vegetables)

1 can of cream style

1 can whole kernel corn

1 large can tomato sauce (use your imagination with quantity and style of tomatoes 

Season with Bay leaf, basil, garlic powder, chili powder, salt, pepper, seasoning salt.

Cook until done.  Simmer and serve.

Italian Wedding Soup

Sandra Raulston Galley

6-8 cups chicken stock

white meat from one chicken

meatballs (recipe below)

1 cup chopped spinach

2 tsp olive oil

3 eggs

2-3 Tbsp Romano cheese

Stock Meatballs

1 chicken      

1 lb mild Italian sausage

1 celery rib    

1 egg

1 carrot          

1/4 to 1/2 cup breadcrumbs

1 small onion              

6 cloves garlic             

8 peppercorns           

Dash salt                                                                

Cover chicken with water (about 6 – 8 cups).  Add remaining ingredients (leaving all whole).  Bring to boil then reduce heat and simmer for two or three hours.  Remove chicken from pot.  Strain stock to remove vegetables.  Remove skin, debone and shred meat (you can use all or white meat only) and return to stock.

Meatballs:  Remove casings from sausage.  Combine ingredients and form into marble sized balls.  Broil until lightly brown. 

Add meatballs to stock and continue to simmer. 

Wilt spinach in separate pan with 2 tsp olive oil.  When spinach has reduced add to soup.

Just before serving, lightly beat the three eggs with the Romano cheese and a dash of pepper.  Pour slowly into the soup while stirring constantly.  If you pour it in too fast it will be one big egg clump so pour slowly!

Barbecue Hamburgers

Eloise Duchesne

Mix  lb ground beef

1 egg

1/2 cup evaporated milk

1/2 cup fine bread crumbs

salt & pepper

1/4 cup chopped onion

2 T chopped green (bell) pepper

Shape in 16 balls.  Place on long skewers.  Broil over coals.

Cajun Fried Turkey

(provided by David Hunn)

[If the wind is blowing, consider preparing your turkey a different way.]

If at all possible, select a turkey that has not been injected with butter, seasonings, or other flavorings. You will need a food injector with a fairly large hole to inject the turkey with the seasoning puree. Do this a day ahead, then cover and refrigerate until ready to cook.   It is really best to fry the turkey outdoors, using a propane burner or other outdoor cooking equipment. Brinkman sells a 36 qt. pot (with basket) and a propane burner set that works very well. You will also need a thermometer that reads to at least 400°F that can be clipped to the basket.

SEASONING MIX: 

2 teaspoons salt

2 teaspoons ground red pepper (preferably cayenne)

1 (10 to 12 pound) dressed turkey not injected with butter seasonings, or other flavorings

4 tablespoons unsalted butter

3/4 cup finely chopped onions

1/4 cup finely chopped celery

3 tablespoons minced garlic

2 tablespoons Ground Hot Pepper Vinegar, peppers only 

1 tablespoon plus 1 teaspoon salt

1 tablespoon ground red pepper (preferably cayenne)

1 teaspoon black pepper

1/2 cup Basic Turkey or Chicken stock

2 tablespoons Worchester sauce

About 5 gallons peanut oil for frying (peanut oil is used due to its higher boiling point) (Sam's sells it in 5 gallon containers). 

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. If making the spice is too time consuming, you can purchase the prepared version called Cajun Injector at major grocery stores in the meat section or direct from the company. The address is Cajun Injector, P.O. Box 97, Clinton, LA. 70722. It comes with the hypodermic injector.

PREPARING THE TURKEY

If your turkey comes with a metal prong that holds the cavity closed, remove and set it aside.  Place turkey in a large pan. Remove the giblets and neck from the turkey. If your turkey comes with a plastic "pop-up" doneness indicator, be sure to remove and discard it. Set pan aside. 

In a large skillet, melt the butter over high heat until half melted. Add the onions and sauté about 3 minutes, stirring occasionally. Add the celery, garlic, Ground Hot Pepper Vinegar peppers, the 1 tablespoon plus 1 teaspoon salt, the 1 tablespoon red pepper, and the black pepper. Cook until mixture is a rich golden brown, about 3 minutes, stirring and scraping pan bottom frequently. Add the stock and Worcestershire and bring to a boil, stirring constantly. Remove from heat and immediately transfer mixture to a blender: blend on highest speed until mixture is a very smooth puree, pushing sides down as needed to make sure every bit of the vegetables are finely pureed (so it won't stop up the injector needle). 

Rinse and drain turkey well. While puree is still hot, pour it into the food injector and inject the puree into the turkey:

Insert to the bone or to the depth of the injector needle, without piercing through to the cavity. To fill the injection hole with the puree as much as possible, from bone to surface of bird, begin to draw the needle out as you inject the puree. Make holes about 2 inches apart and use most of the puree in the meatiest areas; be sure to inject some of the puree in the upper joint of the wing, too. Pour any remaining puree (the part that won't go through the injector) into the cavity of the turkey and rub it over the inner surface. Set turkey aside.  

Sprinkle the reserved seasoning mix evenly over the bird and inside the cavity, rubbing it in by hand and using it all. Close the legs and tail together with the metal prong (or fold legs back into skin flaps, or tie legs together with kitchen twine).

Cover and refrigerate overnight.

EQUIPMENT

Assemble all equipment and utensils before starting to fry the turkey. 

You will need:

A propane burner or other heat source with adjustable control capable or producing a strong flame. A very deep pot (8-gallon size or larger) so the turkey will be totally submerged in hot oil with plenty of room left over --- a depth of several extra inches for the oil to bubble in without bubbling over. 

A large boiling or fry-basket (large enough for the turkey to fit inside with room to spare) that fits the pot; turkey will be slipped into and lifted out of the bubbling hot oil in the basket. 

A thermometer that reads up to at least 400°F and has a long probe and clip so it can be left in the hot oil while the turkey fries.  

Two strong and heatproof utensils (two 20-inch, or longer barbecuing forks work well for this) to use for turning the turkey over in case it doesn't stay submerged in the oil. (Or you can weight the turkey down to keep it submerged while frying by inserting a long-handled heatproof fork securely under the metal prong or by pressing down on the turkey with a strong and heatproof utensil. But don't weight it down with anything so broad that it will keep a spot of skin from frying crisp.)   A large platter or pan lined with several thicknesses of paper bags to drain the turkey once its fried.  

Plenty of hot pads (potholders).  

Old towels to place on the ground around the burner in case oil bubbles over and makes the surrounding area slippery. 

DRESS REHEARSAL

Let the turkey sit at room temperature for an hour before frying. Place the turkey on its back inside the fry basket. Place the basket in the empty pot and measure the turkey's height in the pot with a ruler; be sure to include in the measurement the thickness of the basket bottom and any space between the basket bottom and the pan bottom. Remove basket and turkey from the pot. Place pot on the burner and fill it with the peanut oil at least up to the height of the total measurement made with the ruler. (Remember that the turkey itself, as well as the basket will displace some of the oil, making the oil come up higher in the pot.) 

Before heating the oil, have the "dress rehearsal." Drain off any liquid that has accumulated in or under the turkey and pat the turkey dry, so no water will get into the oil and make the oil pop when heated. Place the turkey in the basket, then rehearse in detail how you will maneuver the turkey throughout the cooking process.  

First, practice slipping basket and turkey slowly and with total control into the cold oil, so the oil will slosh the least amount possible -- and definitely not out of the pot! Then practice removing basket and turkey with no sloshing of oil. Also practice how you will turn the turkey over, if need be, while its cooking. This run-through should help you determine how much sloshing of oil to expect so you can make any necessary adjustments in order to work safely and competently when the oil is hot. (Be sure to wear closed shoes and appropriate clothing---no bathing suits, please!--while frying the turkey.)

FRYING THE TURKEY

Remove basket and turkey from the cold oil. Heat the oil to 400°F. Very carefully and slowly lower the basket containing the turkey into the hot oil. Immediately adjust flame or heat source down slightly and maintain a temperature lowered to as close to 350°F as possible. Oil should be hot enough to bubble during frying but not so hot that it burns. 

Make sure the turkey is either submerged completely while frying (weight it down if necessary), or turn it carefully, so oil doesn't slosh, about every 10 to 15 minutes. Let the turkey fry until the juices run clear when you insert a skewer into the breast meat. Or check doneness of meat by removing basket from hot oil and cutting the meat to the bone at the thigh-hip joint where meat is densest; the meat should look pink but not raw. Total frying time will be from 35 to 45 minutes

(approximately 3 to 3.5 minutes per pound of turkey). The fried turkey will look very dark brown when done. Don't be afraid that is has burned; this is the right color.   Carefully remove basket and turkey from the hot oil and place the turkey, breast side down, on a platter or pan lined with several thicknesses of paper bags and let drain about 5 minutes, the turn turkey over to drain and cool about 15 minutes more before slicing. Carve as you normally do and serve immediately. 

Be prepared to enjoy the most succulent, moist turkey you have ever tasted!!