|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: DOTTY McKAY'S CASSEROLE 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. HELEN WORKMAN'S CHICKEN 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 browned. ############################################################### 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! BEVERLY'S SPINACH-ARTICHOKE CASSEROLE 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! CALICO BEANS 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 purpose. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% This is a wonderful pasta salad which has been well-received: DIJON PASTA SALAD 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.