CHICKEN BROCCOLI SUPREME with ALMONDS

You will want to include this recipe in your collection .

It is a real winner .

2 bags of broccoli florets, frozen

  2 chicken breasts, boiled, cubed 

                   1 lg. onion, chpd.
In a 13x9" pan, sprayed with cooking spray, layer broccoli first,then, cooked chicken, then, chpd. onion.

In a med. bowl, mix together:
1 bar cream cheese, room temp.
1 can cream of chicken soup
½ cup mayonnaise
2 lg. eggs, slightly beaten
salt & pepper

Pour over the onion, then, top with :
1 cup sharp cheddar cheese, grated

Break up the Ritz crackers and sprinkle over
casserole.  Drizzle with melted butter.
1 sleeve of Ritz crackers, broken up
2 Tblsp.s melted butter

Sprinkle over entire casserole:
½ cup of sliced almonds
Bake @350°  for 30 mins. or til hot and bubbly.

Serve hot.

                     WALNUT CHICKEN STIR FRY

This is the best pic I could take of this recipe. It is from a 1985 Redbook Magazine and it was sponsored by Crisco Oil.  My boyfriend at the time, cooked this for me and I asked him to make a copy of the recipe for me, but, he was so sweet that he gave me the actual page.

5 Tblsps. Crisco Oil , divided
5 tsps. Soy Sauce , divided
3 tsps. Cornstarch, divided

2 whole boneless,skinless, Chicken Breast halves,
    cut into 1" pieces

½ cup Chicken Broth
½ tsp. ground Ginger
½ tsp. dried Red Pepper Flakes


1 med. Onion, cut into
1" pieces

1 red Bellpepper, cut into 1" strips,¼" wide

1 clove Garlic, minced



½ lb. Broccoli, cut into 1" pieces

                          ½ cup Walnuts, chopped


Cooked, Basmati Rice .







Mix 1 T. Crisco oil, 2 tsps.
Soy Sauce, 1 tsp. Cornstarch, in a small bowl.  Stir in the
Chicken, to coat; cover and
refrigerate for 30 minutes.

Meanwhile, mix the Chicken Broth, Ginger & remaining 3 tsps. Soy Sauce, 2 tsps. Cornstarch. Set aside.

Heat remaining Crisco Oil in large skillet.  Stir fry the refrigerated Chicken with the dried red pepper flakes, over medium high heat until Chicken is nolonger pink.

Remove Chicken from the skillet, to a plate, then, stir fry the Onion, Garlic & Red Bellpepper in skillet, until the Onion is crisp tender. Add Broccoli and stir fry until tender.  Add Chicken and Broth.  Cook, stirring constantly, until thickened.  Stir-in Walnuts.
Serve with Basmati Rice.
Makes 4 servings.

 ~Enjoy !  This one is a keeper. ~

   
       DELICIOUS , QUICK , LUSCIOUS FUDGE

This recipe is said to have been Mamie Eisenhauer's
Fudge recipe.  I do not know for sure, but, it is
scrumptious.

Ingredients :
1 bar real Butter, + 1 Tbsp. to grease a 13x9 pan
16 oz. bag Milk Chocolate Chips
1 ½ bags, or 24 oz. Semi-sweet Chocolate Chips

7½ oz. jar Marshmallow Creme
12 oz. can Evaporated Milk
4½ cups of Sugar
2 cups Pecans, chpd. (you can lightly toast the pecans)
2 tsps. Pure Vanilla Extract




** line a 13x9" pan  with foil, then, butter the foil
    to keep the fudge from sticking to the foil.

In a large bowl, mix all chocolate chips and pecans with the marshmallow creme; set aside .
In a large , heavybottom pot, such as a Magnalite,
on MediumLow heat, mix butter,evap. milk and sugar.
Bring the mixture to a boil, stirring constantly, for 4½ minutes .  Add the pure vanilla extract and stir well.
Pour the hot milk mixture over the chocolate chip & marshmallow creme mixture, in the bowl and stir
until melted and creamy.

Work fast ,don't stir too much because it will harden quickly.
Pour mixture into greased 13x9 pan.

Chill in the
refrigerator until Fudge is firm.  Cut with a sharp knife;
store in an airtight container.

You can freeze fudge.
I know you will love this recipe.
~Enjoy~

MY ORIGINAL RECIPE ~ CHOCOLATE CHESS PIE

1 Box Milk   Chocolate Cake Mix ( original recipe:1 box yellow cake mix)
1 Egg

8 T. Butter, melted 

TOP LAYER :

1  8 ounce Cream Cheese; Softened

***add: 3/4 cup semisweet chocolate chips + 1 T. milk  (melted       in microwave)

2 Eggs

1 Teaspoon Vanilla

1 16 ounce Box of Powdered Sugar

Chess Pie  Preparation :

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.   Spread the mixture into the bottom of a lightly greased 13x9-inch baking pan or 2 pie pans .

In a large bowl, beat the softened cream cheese until smooth. ***add the mixture of the melted chocolate chips with milk , Add the eggs and vanilla and beat together.    Carefully add the powdered sugar and mix well.    

Spread this evenly over the cake batter and bake for 40 to 50 minutes.    Make sure not to over-bake--some of us want the the center to be a little immensely luscious and gooey.

                                   

rectangular, squares or rounds

I love it, when I create a recipe that is a true Treasure and this one is just that.  It is so far off the charts .   You will love it.  No doubt. 

Enjoy !

CHICKEN, CHEESE, GREEN CHILI TORTILLA BAKE

(This pic is why I say not to put too thick of a layer
of tortilla chips down , because I didn't have as
much chicken mixture to top it with, the 2nd time I
made this Casserole. )

3 cups ( 2 Lg. boneless )
 cooked Chicken Breasts , cubed, boiled




2 ¼ cups grated Cheddar
Cheese, divided
(2 c. & ¼ cup)



SAUCE:

2 chicken breasts, boiled, cubed

In a med. bowl, mix together:

1/3 cup mild green chilies , or more if desired.

1 bar cream cheese, room temp.

1 can cream of chicken soup

½ cup sour cream

2 lg. eggs, slightly beaten

salt & pepper

Add 2 cups shredded Cheddar Cheese or more, if desired,

and chicken ,

In a 13x9 pan, sprayed with Pam cooking spray,
put 1 thin layer of Tortilla Chips, ( Cantina Style , not the thick ones) in the sprayed pan , but, don't put too thick of a layer of chips down, or you will not have enough of the chicken mixture to top both layer of chips.

Pour 1/2 of the mixture over the chips, then, a few
tortilla chips and the remaining Chicken/Cheese Mixture ,

Then, top with a sprinkling of Cheddar ( ¼ cup ). If desired....

Bake 350 degrees til bubbly. Serve over a sm. serving of crunchy Chips.

It is so delicious.

             
                CAJUN STUFFED BELLPEPPERS

These Cajun Stuffed Bellpeppers are the Bomb.  So flavorful .  They freeze very well.  You will love them.

½ bunch of gr. onions, chopped
6-8 medium bellpeppers, cored & dice the cap
2 strips bacon, fried, bacon drippings reserved
1 large onion, chopped fine


4 cloves garlic, minced
1 T. celery, chopped
½ can Rotel tomatoes
1 cup rice, cooked
       

1 lb. pure pork sausage                    (like Hillshire Farms)




½ lb. ground chuck , browned & drained

1 tsp. salt
½ tsp. black pepper



Topping:
1 tsp. Italian bread crumbs per bellpepper
1 tsp. of Parmesan cheese per bellepepper
1 tsp. of real Butter per bellpepper

Cook ½ cup rice ; it will yield 1 cup when cooked.

Cut the cap off of the bellpeppers, chop the, de-vein
and seed the bellpeppers.  In a large pot, bring water
to a full rolling boil; place bellpeppers in boiling water
for 4 mins. to partially cook. Remove carefully.  Drain.
Set aside to cool.

Fry bacon until crisp, remove to paper towel.
In 2 T. bacon drippings, saute onion, garlic, celery,
and the bellpepper caps that you diced, until soft.
Remove to a large bowl.

Meanwhile, saute the ground beef  with the salt &
black pepper until amost done; add chopped sausage and continue browning. When done, add ½ cup Rotel tomatoes and the crumbled bacon and simmer for 2 minutes.

Next, add the ground beef-sausage mixture to the bowl,
along with 1 cup cooked rice and stir well.  Fill each bellpepper with the mixture, then, top each bellpepper with 1 tsp. Italian bread crumbs, 1 tsp. grated Parmesan Cheese  and finally, 1 tsp. Butter on top of each bellpepper.

Bake 350° 20-25 minutes.

**if you are freezing them, wrap each one in foil,
making a pouch, then,
place in a ziploc freezer bag.

 TAMARA & JAN'S ORIGINAL            RECIPE FOR HOMEMADE                  CAJUN  MAMOU  BOUDIN

Boundin is a French delicacy, made from a pork roast, calves liver,  cooked rice, seasonings, yellow onions & green onions. It is so delicious.  When I worked as a Long Distance Operator @SouthCentralBell Telephone Co. , in Baton Rouge, my co-workers begged me to make some Boudin and sell it to them.  My Sister and I made 30 lbs. of Boudin; it was alot of work, because we did not have a Kitchenaid Mixer with the grinding attachment or the sausage stuffing attachment.  We used an antique, hand cranked grinder, like the one my dear Mom used to use.  We never made Boudin again, after that.  We had developed our own recipe and it was fabulous.
Here, is our recipe* :

8-9 lb. pork shoulder roast , ground up
3 lbs. calves liver, ground up
5 bunches of green onions , chpd.
2 large bell peppers, chpd. very fine
3  ribs of celery, chpd. very fine
3 large yellow onions, chpd. very fine
¼ cup of salt
¼ cup of black pepper
1/3  cup of red cayenne pepper 
1 (2.5 oz.) container of paprika 
13 cups of cooked rice, cooled off   

Purchase sausage casings at a Meat Market or Local Butcher Shoppe .

In a large Magnalite Oval Roaster, brown the ground pork roast and ground liver, and then, add the yellow onion, bell pepper, celery and add seasonings . Once cooked, remove from the heat and mix the cooked rice and the chpd. green onions in . 

You may have to transfer the meat to a very large bowl or a clean ice chest , in order to mix well. 
In a very large bowl, or a clean ice chest, mix all of the 
ingredients listed above, until there are no chunks of rice . 
Cut casings to 28" each, for 1 lb. links.  Use a special stuffing nozzle on a meat grinder, to fill the casings . 

You can freeze the boudin links on a cookie sheet or baking pan for 1 hour , making sure that the links are not touching, then transfer to Ziploc or Hefty freezer bags  . 

💜

 When ready to cook the links, place number of desired frozen links in a pot 

of cool water and place on the stove; heat water/boudin

until the water begins to boil softly, and then, turn down to simmer; simmer for 30 minutes. Drain the water and, using tongs, remove links to a platter ; let sit for 2 minutes so that excess steam can escape.  Cut into bite size pieces or 3" links.  Serve.

My Sis & I made the old fashioned Boudin ; we stuffed the casings with raw meat & veggies & cooked rice , then, froze the
froze the links in ziploc bags .  To be safer , I am instructing you to cook the meat & veggies .  Stores in south Louisiana are now making the Boudin with cooked meat.  It does not affect the taste. It just takes a little bit longer to make. 

Enjoy !
P.S. I have no idea why the Font is going back and forth between 2 styles. 

OLD FASHIONED PEACH COBBLER , CUSTARD STYLE

1 cup Pioneer Biscuit mix
1 lg. can Peaches with the juice
3/4 cup Evaporated Milk
1 cup Sugar

 
(or, if using Fresh Peaches, use  2 cups fresh (fresh tastes best )
Peaches,only ½ cup Evaporated Milk plus,
only ¼ cup sugar )

½ bar of real Butter
1 tsp. Cinnamon
¼ tsp. Vanilla


*Melt the butter. then, pour half of it into a bowl;
leave the other half in a glass Pie Plate __set
aside.  Tilt Pie Plate from side to side, spreading
melted butter around the pan.

Mix all other ingredients in the bowl, including
the peaches, along with the juice.  Pour into the
glass Pie Plate and Bake @350° for 1 hour.

Simply a delicious dessert.
~Enjoy~