Posted by admin on 25th August 2009
Chicken with Dumplings
1 fryer chicken
2-3 cups water
2 carrots, diced
2 ribs celery, diced
1 tablespoon chicken bouillon
Salt and pepper, to taste
1 1/2 to 2 cups Bisquick
Parsley flakes
Cut up a fryer and brown it in a frying pan. Put the chicken in the pressure cooker with water, carrots and celery. Deglaze the frying pan with some of the water and put that liquid into the pressure cooker. Add about a tablespoon of chicken bouillon, cover and cook it for 20 minutes at 15 psi. After cooling and removing the lid, the chicken is now falling off the bones. Remove chicken, and season the liquid with salt and pepper.
Make the dumplings. Mix Bisquick and enough water to make a sticky dough. Form into 2-inch balls. Put some parsley flakes on the outside of each dumpling and place 8 dumplings into the pressure cooker with the chicken and liquid. Put on the lid and cook for another 10-15 minutes.
Consciously or unconsciously we all strive to make the kind of a world we like. — Oliver Wendell Holmes
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Posted by admin on 2nd August 2009
Chili
2 pounds ground beef, browned
2 (1 pound) cans tomatoes
2 (1 pound) cans kidney beans
2 medium onions, chopped
1 green bell pepper, chopped
3 tablespoons chili powder
1 teaspoon cumin
Salt and pepper, to taste
Put all ingredients into crockpot, then stir to mix. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours.
To do good thing in the world, first you must know who you are and what gives meaning to your life. — Robert Browning
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Posted by admin on 25th July 2009
Au Gratin Potatoes and Ham
20 pounds red potatoes
8 pounds fully cooked ham, cubed
4 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
2 quarts milk
1/2 cup all-purpose flour
6 pounds process American cheese, cubed
2 teaspoons pepper
2 teaspoons paprika
Cook potatoes until tender; cool. Peel, if desired, and cut into cubes.
Place about 6 cups of potatoes into each of eight greased 13 x 9 x 2-inch baking pans. Add about 3 1/2 cups of cubed ham to each pan.
In a large Dutch oven over medium heat, combine soup, milk and flour until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese, pepper and paprika. Reduce heat and cook until cheese is melted. pour about 2 1/4 cups of sauce into each pan.
Cover and bake at 350 degrees F for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Yields 140 (1 cup) servings.
Cauliflower is nothing but Cabbage with a College Education. — Mark Twain
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Posted by admin on 9th July 2009
Chicken Divan
Posted by bettyboop50 at recipegoldmine.com May 21, 2001
3/4 cup milk
3 ounces cream cheese, cubed
1/2 teaspoon Worcestershire sauce
1 cup broccoli florets, cooked, drained
3/4 cup shredded sharp Cheddar cheese
2 boneless, skinless chicken breasts,
cooked (large size)
Preheat oven to 350 degrees F.
Heat milk and cream cheese cubes over low heat, stir until smooth. Stir in the Worcestershire sauce.
Place broccoli in a 10 x 6-inch baking dish. Top with 1/2 cup of Cheddar cheese, break chicken into pieces and pour cream cheese sauce. Cover with foil.
Bake for 25 minutes. Remove from oven and sprinkle the remaining 1/4 cup Cheddar cheese and bake until Cheddar cheese is melted - approximately 5 minutes.
Great minds think alike. — Anon.
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Posted by admin on 4th July 2009
Chicken Spaghetti Casserole
1/2 (7 ounce) package thin spaghetti
1 (8 ounce) can mushroom stems/pieces (optional)
2 heaping cups diced, cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup Parmesan cheese
1 1/2 cups shredded Cheddar cheese (save 1/2 cup for topping)
1 (4 ounce) can drained chopped mild green chiles
Break spaghetti in half. Cook and drain.
Mix remaining ingredients together. Gently stir in cooked spaghetti. Pour in greased 9 x 13-inch dish and sprinkle with 1/2 cup Cheddar cheese. Bake covered at 350 degrees F for 45 minutes. Remove cover and bake additional 15 to 20 minutes or until cheese is well melted.
Serves 8 to 12.
In his holy flirtation with the world, God occasionally drops a handkerchief. These handkerchiefs are called saints. — Frederick Buechner
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Posted by admin on 28th June 2009
Buzzards Breath Chili
Source: Tom Griffin, Houston, Texas - World Championship, Arriba Terlingua, Texas
8 pounds beef (US Choice boneless chuck)
3 (8 ounce) cans tomato sauce
2 large onions, chopped
5 cloves garlic, crushed and chopped
2 jalapeno peppers
Chili powder (about twice the label amount)
2 teaspoons ground cumin
1/4 to 1/2 teaspoon oregano
Salt to taste
1 to 2 teaspoons paprika
Cayenne pepper to taste
Masa Harina (as needed)
1 quart beef stock
Take meat and chop into 3/8-inch cubes, removing all gristle and visible fat. Brown in an iron skillet, about 2 pounds at a time. Place in a large cast-iron chili pot, adding tomato sauce and equal amounts of water. Add chopped onion, garlic, jalapeno peppers (wrapped in cheesecloth) and chili powder. Simmer for 20 minutes, then add the cumin, oregano, salt and cayenne pepper to taste. As moisture is required, add homemade beef stock until amount is used, then add water if needed. Simmer, covered, until meat is tender (about 2 hours), stirring occasionally. Then add the Masa Harina to thicken if needed. Add paprika for color. Cook 10 additional minutes; correct the seasoning. Discard the jalapenos and serve.
A small additional amount of cumin enhances aroma when added in the last ten minutes.
I want to know not his earning power but his yearning power. — David McCord
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Posted by admin on 17th June 2009
Barbecued Pot Roast
1 (4 pound) beef roast
2 tablespoons fat
Salt and pepper
1 (8 ounce) can tomato sauce
3 medium onions, sliced
2 cloves garlic, minced
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
Dash of hot pepper sauce
Brown meat in fat. Sprinkle with salt and pepper. Add 1 cup water, tomato sauce, onion and garlic. Cover and simmer 2 hours. Add remaining ingredients, cover and continue cooking 1 1/2 hours longer, or until tender, adding more water if necessary. Remove meat and skim off excess fat from gravy.
The Egyptians could run to Egypt, the Syrians into Syria. The only place we could run was into the sea, and before we did that we might as well fight. — Golda Meir
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Posted by admin on 12th June 2009
Barbecued Chicken
Posted by soccermom at recipegoldmine.com ay 8, 2001
Source: Cooking from Quilt Country
Its starting to heat up in SC so its time to break out the grill. This is a wonderful way to fix chicken, and since theres no tomato in the marinade the sauce won burn while its cooking.
Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt
8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.
Servings: 8
We must as second best…take the least of the evils. — Aristotle
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Posted by admin on 6th June 2009
Chili Verde
1 pound pork or beef
Oil or lard
4 green chiles, toasted, peeled and chopped
2 cloves garlic, crushed
1 medium onion, chopped
1 medium tomato, chopped
1 cup boiling water
Salt
Pepper
Cut pork into small cubes. Saut? in oil until well browned. Drain off all but 1 tablespoon fat. Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper. If desired, you may also add 1 potato, peeled and diced, at this time. Cover tightly and simmer for 1 hour.
Life is to be fortified by many friendships. To love and to be loved is the greatest happiness of existence. — Sydney Smith
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Posted by admin on 4th June 2009
Chicken a la King
Serves 100.
1 (50 ounce) can Campbells Condensed 98% Fat
Free Cream of Chicken Soup
2 quarts milk (2% fat)
7 (30 ounce) cans Swanson Chunks O Chicken
6 pounds canned sliced mushrooms
6 pounds frozen peas, cooked
1 pound pimiento, chopped
100 halves potato shells, baked
In large bowl mix soup and milk thoroughly. Add chicken, mushrooms, peas and pimiento. In each of 4 baking pans (12 x 20 x 2 inches) evenly divide chicken mixture. Bake at 400 degrees F for 30 minutes or until hot. Stir.
Portion using a 6 ounce ladle (3/4 cup) into 1 half potato shell.
Yield: 100 servings (3/4 cup chicken mixture and 1 half baked potato shell each)
I came upstairs into the world for I was born in a cellar. — William Congreve
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