Author: sarah

Jambalaya

1 boneless, skinless chicken breast — half
7 ounces smoked sausage
1/4 cup butter
1 medium onion — chopped
1 green bell pepper — chopped
2 tomatoes — seeded and chopped (Optional)
1 rib celery — chopped (Optional)

2 teaspoons Tony C’s

freshly ground black pepper — to taste

1/2 teaspoon dried thyme

Tabasco sauce — to taste

1 cup uncooked rice
2 cups chicken broth
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Dice chicken breast meat and set aside. Slice smoked sausage into thin slices. Melt butter in a large sauce pan. Add onions, bell pepper, tomatoes and celery; cook 10 minutes or until vegetables are soft but not browned. Add chicken, Tony C’s, pepper, thyme and Tabasco sauce. Cook over medium heat about 5 minutes, or until chicken turns white. Add smoked sausage slices, rice and chicken broth. Bring to a boil, stirring once; reduce heat to medium-low. Simmer, covered, 20 minutes, or until rice is cooked. Serve immediately.

Red Beans and Rice

2 pounds small red beans
2 onions — chopped
2 tablespoons creole seasoning
1 can tomato sauce
2 pounds polish or smoked sausage

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Soak red beans overnight. Once soaked, place beans in a large saucepan and add onions, creole seasoning, tomato sauce and just enough water to cover beans. Simmer for 3 hours or until beans are soft. Slice sausage and add to beans 1/2 hour before serving. Serve over cooked rice.

Favorite Pot Roast

3 to 4 pound beef rump or chuck roast
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 tablespoon instant minced onion
1 cup beef bouillon

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Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In slow-cooking pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender. Remove from pot; slice. Makes 6 to 8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, celery or turnips may be added with bouillon and cooked the same time as meat.

Christmas Wreaths

1/4 pound oleo
35 regular marshmallows
1/2 teaspoon vanilla
2 teaspoons green food coloring
4 1/2 cups corn flakes
1 cup red hots

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Melt oleo in a medium saucepan over low heat. Stir in marshmallows and continue stirring until marshmallows are melted. Remove pan from heat and stir in vanilla and food coloring. Stir in corn flakes. Butter hands and form corn flake mixture into individual wreaths 4″ in diameter. Garnish with red hots. Cool completely on waxed paper.

Chicken Mexi-Melt

2 cups shredded cheese
2 chicken breasts
1 can tomatoes with green chilis
1 medium onion — chopped
1 can cream of mushroom soup
1 large bag nacho cheese tortilla chips
1 can cream of chicken soup

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Boil chicken until tender. Dice into small pieces. In bowl, combine tomatoes, onion, soups and chicken. Crush tortilla chips into small pieces. In large baking pan or dish spread a layer of chips, half of the soup mixture, and half of the cheese. Repeat layers. Bake in a 375 degree oven for 45 minutes. Serve hot.  4 servings (350 calories each).

Chili

1 pound lean ground beef
1 cup chopped onion
1 clove garlic — minced
1 28 ounce can tomatoes — cut up
1 15 ounce can kidney beans
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup water
1/2 cup Monterey jack cheese — cubed

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Brown ground beef with the onions and garlic. Drain off fat. Add tomatoes, kidney beans, chili powder, cumin, salt and water. Simmer, covered, 1 hour. Serve with cheese.

Chicken Pot Pie

3 cups cooked chicken or turkey, cubed
2 cups frozen mixed vegetables — thawed (Optional)
1 can cream of celery soup
1/4 cup chopped onion
2 tablespoons flour
2 cups chicken broth
1/4 teaspoon dried rosemary — crushed
1/4 teaspoon pepper

Topping:
1 cup self-rising flour (or 1 1/2 tsp baking powder plus 1/2 tsp. salt in bottom of a 1 cup measure, then add enough flour to make 1 cup)
1/4 teaspoon pepper
1 cup buttermilk
1/2 cup melted margarine — or less

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Combine chicken, vegetables, soup, onion and flour. Mix well. Stir in broth, rosemary and pepper. Boil over medium heat 1 minute, stirring occasionally. Pour into ungreased shallow 2 1/2 quart baking dish. For Topping: Combine flour and pepper. Stir in buttermilk and margarine just until moistened. Spoon over chicken mixture. Bake at 425 degrees for 25 minutes, until golden brown.

Christmas Cheese Ball

8 ounces cream cheese
3 ounces dried beef
1 bunch green onions garlic salt — to taste
1 dash Worcestershire sauce

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Dice beef and green onions into small pieces. Mix beef, cream cheese, green onions, garlic salt and Worcestershire making sure cream cheese is soft, and form into a ball. Roll on dried parsley flakes or nuts.

Cornbread

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil or melted shortening
1 egg — slightly beaten

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Heat oven to 425 degrees. Grease 8 or 9 inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. Stir in remaining ingredients just until smooth. Pour batter into greased pan. Bake at 425 degrees for 18 to 22 minutes or until toothpick inserted in center comes out clean.

Blondies

2 cups packed brown sugar
2/3 cup butter
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped nuts

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Grease a 9×13 baking pan. In a medium saucepan heat brown sugar and butter over medium heat till sugar dissolves, stirring constantly. Cool slightly. Briskly stir in eggs one at a time and vanilla. Stir in flour, baking powder, soda and nuts. Spread batter in prepared baking pan. Bake in a 350 degree oven 25-30 minutes or till done. Cut into bars while warm. Makes 36 bars.