Southern's Chefs Recipes from our kitchens to yours
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Main Dishes |
Chick Delight....................................................................Pam C., N.C. Boil chicken breasts, cool and debone. Save broth.* 1 bag dressing mix (Pepperidge Farm blue bag - Herbed stuffing) 1 onion chopped bell pepper chopped celery chopped 1 can cream of chicken soup 8 oz. sour cream ( I use mayonnaise) 1 can sliced water chestnuts poultry seasoning to taste I stick of butter melted salt & pepper to taste Take onion, celery and bellpepper cut up and place into microwave dish. Add a pat of butter and nuke until soft about 5-6 minutes. In a large bowl put in melted butter, dressing mix and the onion, bell pepper, and celery. Mix well. In another bowl mix in cream of chicken soup, sour cream, chicken, poultry seasoning, chestnuts and broth from chicken breasts. Add salt and pepper to season. Mix well. Make it sort of soupy with broth. Spray a 9x13 dish. Put a generous layer of the dressing mix on bottom of the pan. Then add the chicken mixture on top and finish off with the rest of the dressing mix. Put into a 350 oven for about 30 minutes or until golden brown. Let sit 10-15 minutes before serving. Serve with cranberry sauce . * Add seasoning to water such as salt, pepper, cooking oil. You want it
to be well seasoned. |
Crock-pot Roast .......................................................... Martha E., Robersonville, N.C.. Place roast in crock-pot with mixture of your favorite soup envelope and water. Cook on high until desired tenderness (6-8 hours). When done pour off all liquid reserving 1 1/2 cups. Mix cream of mushroom soup and reserved liquid together and pour back over pot roast. Cook another 20-30 minutes. Serve. Spinach/Tortellini Soup................................................Quanta W., Mount Olive, N.C . 2 cans Swanson's Herb Seasoned Chicken Broth (14.5 oz) 1 pack of frozen Cheese Tortellini 1 pack frozen spinach (10 oz square pack) 2 eggs salt, pepper, and garlic to taste In large pot combine spinach and chicken broth and bring to boil. Reduce heat and stir in tortellini. Simmer about 15 min or until tortellini is tender. Season with salt, pepper, and garlic as desired. Beat the two eggs in a bowl. Just before serving, drizzle egg into soup. Serves 4. Spinach Bisque ....................................................................B.J. S., Mount Olive, N.C. Ingredients: 1 quart half and half heavy cream 1 chicken bullion cube 1/2 stick butter or margarine 1 can Campbell's Cheddar Cheese Soup (undiluted) 1/4 teaspoon white (or black) pepper 1 package spinach (frozen, chopped - no sauce) 1 cup shredded Cheddar Cheese 1/4 cup shredded fancy parmesan cheese Directions: Baked Beans ......................................................................Amy L. B., Clinton, N.C. 2 large cans homestyle baked beans 1 lb. hamburger 1 large onion 1/2 lb bacon All ingredients are to your taste: Brown sugar Worcestershire sauce BBQ sauce Ketchup Mustard Cayenne pepper Brown hamburger with onion; drain. Pour baked beans into a large baking pan (I like to use a disposable lasagna pan). Mix hamburger and beans. Add all other ingredients to suit your taste. Lay uncooked bacon strips on top of beans. Sprinkle bacon with brown sugar. Bake at 350 for 30 minutes or until bacon is crisp. If you have more time, bake at 325 for 1 hour. The longer these beans bake, the better they taste! Lemon Chicken ...................................................................Katie S., Greenville, N. C . Buy enough chicken parts to serve 4-6 people. In small pan, heat 1 stick margarine until melted. Add 1/2 cup lemon juice and 1 1/2 tablespoons Poultry Seasoning and mix well. Brush some of the sauce on the chicken and bake in a 350 oven for 30-40 minutes. When ready to serve, pour remaining sauce on the chicken and enjoy! Hints: the sauce is also yummy poured over rice and the chicken is even better when cooked on the grill. Sauerbraten.................................................................Heather G., Mount Olive, N.C . 4 lbs. beef rump roast 1 cup dry rosé wine 1/4 cup cider vinegar 3 large onions, sliced 1 clove garlic 2 whole allspice 3-4 whole cloves 1 tsp. salt 1/2 tsp. pepper 3 tbsp. flour 3 tbsp. water 1 cup crushed gingersnap cookies Trim roast of excess fat. In large bowl, combine all ingredients (except roast, flour, water and gingersnaps). Stir well. Place roast in marinade. Refrigerate overnight. Pour vegetable marinade into crock pot. Place marinated roast in crock pot, fat side up. Cover and cook on low for 10 to 12 hours. Thirty minutes before serving, remove roast and turn to high. Make a smooth paste of flour and water; stir into crock pot with gingersnaps. Cook and stir until thickened. Slice roast and return to gravy for serving. Pork Chops with Apples ................................................Carla A., Aulander, N.C. 6 (3/4 in) pork chops 1 (20 oz) can apple pie filling 2 cups sliced onions 16 oz bottle BBQ sauce Spread onion on bottom of 9x13 inch dish. Cover with pie filling. Lay pork chops on top of apple pie filling. Spread BBQ sauce over pork chops. Bake covered, 375 degrees for I hour, uncover and bake for an additional 30 minutes. Serve over rice. Fancy Hamburgers ........................................................ Joyce H., Murfreesboro, N.C. 8 hamburger patties 4 large slices of onion 4 strips of bacon 1 can of green peas Salt & pepper to taste for hamburger Place onion slice on 4 patties place other 4 patties on top Mama's Chili Soup ...............................................................Dan A., Gatesville, N.C . 4 med. potatoes,chunked & peeled Onion (optional) 2 cans pork n' beans 1 can kidney beans 1 env. chili seasoning Cheddar cheese (optional) 1 lb. hamburger Put potatoes in large pot, cover with water and bring to a boil over medium heat. Add onion now if wanted. Boil 30 minutes. Brown hamburger, add seasoning, mix well then drain. Pour hamburger into pot with potatoes. Add all beans, mix well. Bring to a boil, reduce heat and simmer 1 hour. Top with shredded cheese. Turkey Chow Mein (from Grandma Barbara) ......................Lisa W., Gatesville, N.C.. 1 green pepper cut in strips 1 cup thinly sliced onion 4 tsp butter or margarine 1 tsp cornstarch 1 or 2 cans bean sprouts (to taste) 2 cans chow mein noodles 2 cups celery cut in strips 1 cup sliced mushrooms 2 cups turkey stock 3 cups cooked turkey cut into 1 inch pieces 1/2 tsp pepper Brown pepper, celery, onions and mushrooms in butter on medium heat. Add broth, salt, pepper and bring to boil. Mix cornstarch with small amount of water when thickened add turkey and bean sprouts. Serve over chow mein noodles. (Good use for left over TURKEY) Sausage Balls ................................................................Diane C., Robersonville, N.C.. 4 cups Bisquick 1 lb ground sausage 1/2 lb. grated sharp cheese Cook sausage in a microwave dish for 4 minutes and drain the fat. Grate cheese in bowl, add sausage and Bisquick. Mix ingredients well, and roll into balls. Place balls on waxed paper on a tray and freeze. Then place them in a zip lock bag and bake as you need them. Bake at 350 about 15 to 20 minutes Melt In Your Mouth Chicken .............................................Mary T., Belhaven, N.C.. 1- 3lb. Chicken (boil until tender) 1 can cream of chicken soup 2 cups chicken broth 1 stick melted margarine 1 cup buttermilk 1 c self rising flour 1 tsp. salt 1/2 tsp. pepper Cube chicken and place in greased casserole dish. Combine 1 can cream of chicken broth and pour on chicken. Combine margarine, buttermilk, flour, salt & pepper and pour over above to make crust. Bake at 425 for 30 min. Chicken Supreme ..................................................................Mary T., Belhaven, N.C.. 4 deboned chicken breasts Grease pan and line with beef. Wrap bacon around chicken. Mix sour cream and soup. Pour over chicken. Cook at 325 at 1 1/2 hrs. Smoked Sausage Masterpiece ................................Brandon F., Mount Olive, N.C. Preheat gas grill. Ingredients: Dip each sausage in barbecue sauce and press open lengthwise inside the foil bag. Spread onion and pepper over top of sausage. Sprinkle with salt and pepper. Close the foil bag and cut a small hole in the top of the bag. Place bag on hot grill and turn to low for 15 to 20 minutes with the cover closed. Country Fried Steak........................................................ Valerie B., LaGrange, N.C. 4 to 6 large cube steaks Dredge steaks in flour, shaking off excess Meat Loaf ......................................................................Jeanne K., Mount Olive, N.C. 1 1/2 pounds ground beef 1 cup fresh bread crumbs Lightly mix ingredients and form loaf. Place in shallow pan in moderate oven (350 degree). While its starting to bake, combine the following to make a Tart Sauce: I always double my recipe! Leftovers are much better to me. |