Baton Rouge City Guide and Internet Rest Area - Cookin'!

Spring Table Setting for not to casual Spring Dinner These recipes are from friends. These have proven to be quick, easy and delicious. Let me know what  you think. 
Here's the recipe I thought of for your Christmas lunch:           
2 cups cooked rice           
2 cups diced cooked chicken or turkey           
1 can water chestnuts, sliced           
1 cup diced raw celery           
1 can cream of mushroom soup mixed with 1/2 can milk           
1 can Durkee's french fried onion rings           
Toss first five ingredients together and bake in 350            
degree oven for 30 minutes.  Remove from oven, sprinkle           
with onion rings, and bake another 5-10 minutes, or until            
onion rings are brown.           
Here's another standby from Mother which may have to be            
adapted if you are serving a large group.  I'll give it to            
you the regular way and you can judge for yourself.           
8 boneless, skinless chicken breasts           
1/2 c. dry sherry           
1/2 c. swiss cheese, shredded           
1 can cream of chicken soup           
1/2 pkg Pepperidge Farm herb stuffing mix           
1 stick of butter or margarine           
Salt and pepper chicken breasts and lay them in a 9x13            
baking dish.  (At this point, you could cut each breast in            
half.)  Sprinkle with shredded swiss cheese.  Mix together           
dry sherry and soup, pour over chicken.  Melt the butter            
or margarine, add stuffing mix, and toss till well coated.           
Sprinkle over chicken.  Bake at 350, COVERED, for 1 hour,           
then UNCOVERED for about 30 more minutes, until crumbs are           
This one is sort of elegant, and I call it:           
CHICKEN DIVAN THAT GETS  R A V E S! ! !            
1.  Broccoli spears to cover bottom of 9x13 baking dish.             
(I use about 1 1/2 of those 16 oz. Green Giant boxes of            
frozen spears.)           
2.  8 skinless, boneless chicken breasts           
3.  Sauce mixture:           
    2 cans cream of chicken soup           
    3/4 c. mayonnaise           
    1 c. grated sharp cheddar cheese           
    1 tablespoon lemon juice           
    1/2 tsp. curry powder           
    1/2 c. dry sherry           
4.  1/2 c. slivered almonds (optional)           
Arrange broccoli in two rows on bottom of 9x13 baking            
dish.  Place chicken breasts on broccoli, salt and pepper            
them.  (You could cut these breasts in half too, for more           
servings)  Pour sauce mixture over and bake, COVERED, for           
about 1 1/2 hours at 350.  Before serving, you may            
sprinkle the top of the casserole with slivered almonds            
which have been toasted in a little butter or margarine.           
Here is a wonderful vegetable casserole which my            
sister-in-law gave me only after making me swear I would           
never bring it to a family gathering since it is one of           
her specialties!           
2 (10 0z.) packages frozen chopped spinach           
1 medium onion, chopped           
1/2 stick margarine           
1 can artichokes           
1 c. sour cream           
1 c. grated parmesan cheese           
1 3 oz. can mushroom pieces           
Cook spinach and drain very well.  Sautee onion in            
margarine.  Wash and drain artichokes; cut into small           
pieces.  Mix all ingredients together well and bake in           
a greased casserole at 350 for 30 minutes or until           
heated through.  Serves 8-10.  May be prepared the night            
before, refrigerated, and baked when needed.           
Here' one of the family favorites on MardiGrasDay. We all meet up at           
my mothers house for a big batch of ZULU Parade Pancakes           
Gets every one ready to yell "Throw me somthin' Mister"!!!           
1/2   cup All Purpose flour           
1 1/2 cup Buckwheat flour(the secret ingredient>           
1/2   tsp baking powder           
1/2   tsp salt           
1     tsp baking soda           
sift all ingredients together. then add           
3 1/4 cup buttermilk           
1/4   cup melted butter           
2     tbl molasses           
1         egg           
Mix all ingredients together, mix until batter is well blended           
or has a full count,(baseball joke)           
Cook as you would for regular pancakes. Makes about 40 3" pancakes           
or extra large dubloon size, if you will. Happy Mardi Gras. If you           
catch a coconut at Zulu when you come home you can have coconut milk           
with your pancakes. Check out Mardi Gras in Baton Rouge.           
This bean recipe is an old standby too which I always            
serve at the family picnic on July 4th.  It makes tons           
and has easily served 30 people (Hubby comes from a very            
large family!)  It is very popular and if I don't make it,           
I'm in big trouble!           
2 cans pork & beans           
2 cans kidney beans (rinsed & drained)           
2 cans lima beans (rinsed & drained)           
1/2 lb. bacon           
1 lb. ground beef           
1 large onion, diced           
4 tablespoons vinegar           
2 tablespoons Worchestershire sauce           
2 tsp. dry mustard           
1 cup brown sugar           
1 cup ketchup           
Cook bacon in large skillet and drain.  Pour off all but            
about 1/2 c. of the grease.  Sautee the onion in this            
grease, and remove all to your baking dish.  (I use my            
large crockpot which then also serves as the serving dish,           
but if you don't have one, you can use any large baking           
dish.  Now brown the ground beef well, drain, and add to            
the baking dish.  Add all the rest of the ingredients and           
mix well.  Bake for several hours at about 300 degrees            
until all is bubbly.  You can either crumble up the bacon            
and add it to the beans, or reserve it for another            
This is a wonderful pasta salad which has been            
1 lb. tricolored (or plain) fusilli or rotini pasta           
2/3 c. corn oil (or I use Crisco oil)           
2 tablespoons cider vinegar           
2 tsp. Dijon mustard           
2/3 c. mayonnaise           
1/2 to 1 tsp. salt           
pepper to taste           
2 large celery ribs, chopped           
6 slices bacon, cooked and crumbled           
2 hard boiled eggs, chopped           
2 scallions, chopped           
Cook pasta just until done.  Drain, run cold water over it            
until completely cool.           
In a large bowl, whisk together oil, vinegar, mustard,            
mayonnaise, salt, and pepper.           
Add pasta and all other ingredients.  Toss throroughly.           
Chill before serving.  Makes 8-10 servings.

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