1 chicken, boiled & deboned (reserve the broth)
2 c. self-rising flour
1/3 c. shortening
3/4 c. hot water (I use the boiling chicken broth here, for extra flavor)
Salt & pepper to taste
Cut in the shortening & flour. Add the hot liquid & mix into dry ingredients. Turn dough out onto floured surface & knead a couple of times. Roll out dough very thin. Cut into strips (whatever size you want) & drop one by one into boiling broth. Do NOT stir the dumplings. When you have finished adding all the dumplings, put the chicken into the broth. Cook for about 15 min.
1 16 oz. pkg. lasagna noodles (get the regular kind, they work just as well)
1 lb. ground chuck, browned
1 recipe Spaghetti Sauce (may be canned or jar)
1 24 oz. ctn. small curd cottage cheese
3 eggs
2 c. shredded mozzarella cheese
shredded parmesan cheese, if desired
Add the ground chuck to the spaghetti sauce. Mix the cottage cheese & eggs. Put a thin layer of sauce in the bottom of a long casserole dish or lasagna dish. Add a layer of UNCOOKED lasagna noodles. Add a layer of the cottage cheese mixture, followed by a layer of mozzarella. Add a layer of the sauce, followed by layers of noodles, cottage cheese, mozzarella. Add a final layer of sauce. Sprinkle the remaining mozzarella (& parmesan if you wish) on top of the sauce. Cover with foil & bake at 350 for 1 hour.
1 med. onion, chopped
1 lb. ground chuck
1 lb. bulk sausage
1 pkg. long-grain wild rice mix
1 can sliced water chestnuts (optional)
1 can sliced mushrooms, drained
Saute onion till tender. Brown ground chuck and sausage. Drain. Prepare rice mix by package directions. Combine meats, rice, mushrooms, and water chestnuts in large casserole. Bake at 350 for about 30 min.
1 lb. ground chuck, browned and drained (This is what I use)
**1/2 lb. chicken gizzards & 1/2 lb. chicken livers (Traditional)
2 med. onions, peeled and coarsely chopped
1 lg. green pepper, coarsely chopped
1/2 c. coarsely chopped celery
2 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. ground pepper
1 c. uncooked long grain white rice
2 c. water
1/2 c. finely chopped fresh parsley
Saute the onions, pepper, and celery in the olive oil. Add the browned ground chuck, stir in the salt and pepper. (**Traditional directions: Put the chicken gizzards and livers, onions, pepper, and celery through the finest blade of a food grinder. In a heavy 4- to 5- quart casserole, heat the olive oil over moderate heat until a light haze forms above it. Add the ground chicken mixture, stir in the salt and black pepper, and reduce the heat to low. Stirring occasionally, cook uncovered for about 1 hour, or until the bits of chicken are richly brown.) Meanwhile, place the rice in a heavy 1-quart pot, stir in the water and bring to a boil over high heat. Reduce the heat tolow, cover tightly, and simmer for 20 to 25 minutes, or until the rice has absorbed all the liquid in the pan and the grains are tender. Remove the pan from the heat and let hte rice rest, still tightly covered, for 10 minutes or so. When the meat mixture is ready, fluff the rice with a fork and add it to the casserole. With the fork, toss the rice and the chicken mixture together gently but thoroughly. Taste for seasoning and stir in the parsley. Mound the dirty rice on a heated platter or in a heated serving bowl and serve at once.
2 boxes wild rice mix
2 lbs. crawfish tails
2 cans cream of mushroom soup
2 (3-oz.) cans sliced mushrooms
1/2 to 3/4 c. mayonnaisse
1 can Ro-Tel tomatoes & chilis
1/2 c. chopped green onions
1/2 c. chopped green peppers
Saute green onions and peppers in butter. Cook rice according to directions on box. When rice is cooked and vegetables sauted, combine all ingredients together. Add salt and pepper to taste. Cook 30 minutes at 350 till bubbly.
1 (12 oz.) bag egg noodles, boiled and drained
1 stick butter
3 small onions, chopped
1 rib celery, chopped
1/2 bell pepper, chopped
1/4 c. flour
1 pt. half and half
1/2 lb. Velveeta jalapeno cheese
1 lb. med. shrimp, peeled and deveined
1 lb. lump crabmeat
1/2 lb. cheddar cheese
Saute onions, celery, and bell pepper in butter for about 10 minutes. Add shrimp; cook until pink. Add flour, half and half, and jalapeno cheese. Simmer for about 10 minutes. Add crabmeat and noodles. Stir well to mix. Grate cheddar cheese on top and bake for 20 minutes at 350.
1 med. to lg. eggplant
1 lb. ground chuck
1 bell pepper, chopped
1 onion, chopped
1 can diced tomatoes
1 tsp. garlic powder
1 c. grated Italian cheese (Mozzarella, Parmesan, or blended)
Salt and pepper to taste
Peel and cube eggplant. Boil in salted water until tender. Drain. Brown ground chuck, bell pepper, and onion. Mix meat mixture, eggplant, tomatoes, garlic, cheese, salt, and pepper. Place in casserole dish. Sprinkle with cheese. Bake at 350 for 30 minutes.
1 chicken, boiled and deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 onion, chopped
Tortilla chips
Grated cheddar cheese
Mix mushroom soup, chicken soup, Ro-Tel tomatoes, and onion. Layer tortilla chips, chicken, and soup mixture in casserole dish. Repeat layers. Top with cheese. Bake at 375 for about 30 minutes.
1 stick butter or margarine
1 bunch green onions, chopped
Cayenne pepper to taste
1 can golden mushroom soup
7 Ritz crackers
Tony Cachere's Seasoning to taste
1 lb. crawfish tails
Rinse and drain crawfish tails. Sprinkle with cayenne pepper. Saute onions in margarine until wilted. Add crawfish. Stir. Add golden mushroom soup; stir. Finely crumble Ritz crackers into mixture; stir. Season with Tony Cachere's seasoning.
1/2 cup canola oil
1 cup chopped bell pepper
2 cups chopped onion
1 cup chopped celery
2
cups whole tomatoes
2 tbs. garlic powder
1 tbs. cayenne pepper
1 tsp. black pepper
1 bay
leaf
2 tbs. cornstarch
1 tsp. Paprika
3 lbs. frozen party shrimp
1 tsp. salt
3 cups water
Heat vegetable oil . Add bell pepper, onions, & celery. Cook until vegetables are tender.
Add tomatoes & cook 3 or 4 minutes more. Add cayenne, paprika, bay leaf, garlic
powder, pepper, salt, & Water. Simmer over low heat for 15 to 20 minutes. Add Shrimp
& cook 15 minutes more. Mix cornstarch in 1/2 cup water & add to shrimp mixture .
Serve over cooked rice.
1 lb 4 oz lean beef, veal, or pork steaks
1/2-inch thick
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2
tablespoons bacon fat or lard
1 1/2 cups sliced onion
1/2 cup chopped celery
1 cup
chopped red or green bell pepper
2 garlic cloves, minced
2 tablespoons bacon fat or lard
2 tablespoons flour
1 1/2 cups sliced fresh, ripe tomato
1 1/4 cups water or stock
1
teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
(or more)
1/4 cup Pepper Sauce (recipe follows)
OR vinegar
salt and freshly ground black pepper
2 tablespoons chopped, fresh parsley
4
1/2 cups grits, cooked
Cut the steaks into 2-inch squares. Mix the flour, salt, and pepper and dredge the steaks.
Heat the bacon fat in a skillet or sauté pan over high heat and sauté the meat on each side,
browning well. Remove the meat to a holding dish, leaving the fat behind in the pan.
Sauté the onion, celery, and pepper in the same pan until tender. Add garlic and stir well.
Push the vegetables to one side of the pan. Add the additional 2 tablespoons of bacon fat
and stir in the 2 tablespoons of flour. Stir the roux well and cook until it turns a rich
medium brown. Add the water or stock and stir all until smooth.
Return the meat to the pan and scatter the tomatoes over all. Season with thyme, basil, red
pepper flakes, and the Pepper Sauce or vinegar. Reduce heat to a simmer and cook until
tender, about 40 to 60 minutes, depending on the type of meat used. Taste for salt and
pepper and stir in the 2 tablespoons of chopped parsley. Serve over hot, well-buttered
grits.
8 to 10 green cayenne peppers
10 ounces white or apple cider vinegar
Method 1: Pack the peppers into a clean jar. Pour cold vinegar over and cover tightly. Set
aside for 10 days in a cool, dark place.
Method 2: Pack the peppers into a clean jar. Bring the vinegar to a boil in a saucepan.
Immediately pour over peppers. Let cool; cover tightly. Set aside for 7 days.
Do not process in a canner or by a canning process in either method.
1 whole baking hen
8 ounces package spaghetti
1 cup onion, chopped
1 cup celery,chopped
1 small jar pimiento, sliced or chopped
10 1/2 ounces can cream of celery
soup
10 1/2 ounces can cream of tomato soup
10 1/2 ounces can cream of chicken soup
1/2 pound velveeta cheese, melted
1 tablespoon olive oil
1/2 teaspoon salt
1/2
teaspoon pepper
1/2 teaspoon garlic powder
In large stew pot, cook baking hen until tender. Remove chicken and strain broth. Cook the spaghetti in the broth while chicken cools. Drain spaghetti and add olive oil. In large mixing bowl, combine spaghetti, onion, celery, pimiento, soups and cheese. Add boned chicken and stir well. Season to taste with salt, pepper and garlic powder. Place in well-greased baking dish and cook 20 minutes at 350°.
1/3 cup flour
1/3 cup cooking oil
3 cups chicken stock
16 ounces smoked sausage, sliced 1/2" thick
2 cups chopped cooked chicken
2 cups sliced okra
1 cup chopped
onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
salt, to taste
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
boiled white rice
For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place stock. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.
1 pound thinly sliced ham or turkey
1 pound sliced cheese (either Swiss or cheddar)
1 pound oleo, melted
3 tablespoons dehydrated onions
2 tablespoons prepared horseradish
2 tablespoons prepared mustard
3 tablespoons poppy seed
30 very small hamburger buns
Melt oleo in skillet, and add onions. Saute briefly. Remove from heat. Stir in horseradish, mustard, and poppy seeds. Spread each side of bun with this mixture. Cut meat and cheese into pieces a little larger than the bun. Add a slice of ham and one of cheese, wrap tightly in foil, and freeze. To use, preheat oven to 400 degrees and bake wrapped sandwiches for about 15 minutes. Serve hot. These are great to keep in the freezer for "emergencies."
1 lb. hot roll sausage (mild may be used)
1/4 C flour
about a cup of milk
salt & pepper to taste
In a skillet, fry sausage until cooked, chopping into small pieces with a spatula. Do not drain. Sprinkle flour over sausage and grease, stirring to coat sausage pieces. Add milk, approximately a cup, and stir. Cook over low heat until thick, then salt and pepper to taste. If gravy is too thick, add a little more milk.
