| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Corn Dip | Jennie Robinson | 2 cans of mexican (fiesta) corn-drained
1 cup mayo 1 block of grated craker barrel sharp cheddar cheese 6-8 chopped green onions 1 big jalepeno-chopped | Mix all ingredients. Let it set overnight. Serve with chips or crackers.
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| Cracker Dip | Jennie Robinson | 2 cream cheese blocks
1 can shoepeg corn (drained) 1 small jar pimentoes (drained) 1 small can green chilis (drained) 1 small can chopped black olives 1 package hidden valley ranch dip mix | Stir all ingredients together and chill in refrigerator. Serve with crackers.
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| Wing Dip | Jennie Robinson | 2 cups chicken breast cubed fine
12 oz. hot sauce (red hot) Louisiana red hot 2-8 oz.cream cheese 1 cup ranch salad dressing 1 cup shredded cheddar cheese | Saute and shred or cube chicken. Add hot sauce, add cream cheese and melt these items. Put ingredients in a 9x13 pan and mix dressing in. Sprinkle cheese and bake uncovered at 350 degrees for 30 minutes.
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| BEEF | Beer Brisket | Jennie Robinson | 4-5 lb brisket
1-2 onions(sliced) 1 can beer 1 T. brown sugar 3 cloves garlic(sliced) peppercorns (I like the green peppercorns) Gravy: 11/4 cup juice 1/4 cup water 2 T. flour (diluted with cold water) | Bake brisket at 350 degrees for 3-4 hours or until tender.
Heat gravy over stove top till thickened. | |
| Russian Dressing Ribs | Jennie Robinson | Slab of ribs (beef or pork)
brown sugar 2 small bottles Russian dressing | Slab of your choice of ribs.(beef or pork) Rub a great amount of brown sugar all over the ribs. Pour 2 small bottles of russian dressing all over ribs. Cover and cook at 350 degrees til ready.
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| Taco Casserole | Jennie Robinson | flour tortillas
2 lb. hamburger mieat 1 chopped onion 2 chopped garlic cloves 15 oz. tomato sauce 1 pkg. taco seasoning little water 1 can cream of chicken soup 3/4 c. milk shredded sharp cheddar cheese | spray pan(9x13)
layer flour tortillas at the bottom of the pan Brown: 2 lb. hamburger meat, 1 chopped onion, 2 chopped garlic cloves. Then add a 15oz can ot tomato sauce, 1 pkg. taco mix and a little water and simmer. Add mixture to tortillas and the cover with a layer of flour tortillas. Mix: 1 can cream of chicken soup and 3/4 cup milk. Pour on top of tortillas. Cover with sharp cheddar cheese. Bake at 350 degrees for 45 min. | ||
| CHICKEN | Chicken Dish | Jennie Robinson | 4-6 chicken breasts, boneless and skinless
1 can cream of chicken soup 1/4 c. water 6-8 slices Swiss cheese 2 c. pepperidge farm stuffing mix 1/2 c. butter, melted 1/4 chopped onion | 4-6 chicken breasts (boneless skinless) placed in sprayed dish. Mix: 1 can cream of chicken soup and 1/4 cup water. Place over chicken. Add 6-8 slices swiss cheese over chicken.
Mix: 2 cups pepperidge farm stuffing mix 1/2 cup butter (melted) 1/4 chopped onion Place over chicken. Cook covered at 350 degrees for 1-11/2 hours | |
| Chicken Friccassi | Jennie Robinson | whole chicken, cut up
3 T. butter 3 T. flour 1 t. poultry seasoning 1 t. salt 1/2 t. paprika 1 can cream of mushroom soup 2/3 c. evaporated milk 1/2 c. water | whole chicken cut up, place in spayed corning ware dish, skin side up
Melt: 3 T. butter, 3 T. flour, 1 teas. poultry seasoning, 1 teas. salt, 1/2 teas. paprika Brush mixture on chicken(both sides) Cook, uncovered, 25 minutes at 375 degrees. Mix: 1 can condensed cream of mushroom soup, 2/3 cup evaporated milk, and 1/2 cup water. Pour over chicken and cook for anoter 30 minutes. | Can use boneless, skinless chicken breasts. | |
| Crispy Potato Chicken | Jennie Robinson | 1 T. grated parmesan cheese
1 teas. paprika 1 teas. garlic salt 1 teas salt 1 teas. pepper 1 broiler chicken, cut up and remove skin 2 eggs 2 T. water 11/2 cups mashed potato flakes 1/2 cup butter, melted | In a large resealable plastic bag, comboine the first five ingredients. Add chicken in two batches, shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13 in. x9 in.baking dish, add chicken. Bake, uncovered at 375 degrees for 30 minutes. Turn the chicken,bake 30 minute longer or until juices run clear.
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| Grandmother's Chicken | Jennie Robinson | whole chicken, cut up
1 med. onion salt, pepper, oregano 1/2 lg. can tomato sauce 3 T. ketchup 3 T. worcestershire sauce juice of lemon 1/4 lemon peel 3 garlic cloves, slices 1/4 stick butter 1/4 t. tobasco sliced mushrooms | Whole chicken cut up, place in sprayed pan. Season with salt, pepper oregano and 1 medium sliced onion.
Cook uncovered 30-45 minutes at 375 degrees. Mix and bring to a boil 1/2 large can tomato sauce, 3 T. ketchup, 3 T. worcherstershire, juice of 1 lemon and 1/4 lemon peel cut into pieces, 3 garlic cloves in slices, 1/4 stick butter, 1/4 teas. tabasco, sliced mushrooms. Pour mixture over chicken and bake for another 40 minutes | ||
| Honey Mustard Chicken | Jennie Robinson | 1 can (20 oz) pineapple slices in juice
4 boneless skinless chicken breasts 2 tsp. oil 4 cloves garlic pressed 1 tsp. thyme 1 T. cornstarch 1/4 cup each honey and dijon mustard | Drain pineapple, reserve juice. Sprinkle chicken with salt and pepper and rub with garlic and thyme. Brown in oil. Combine 2 T. reserved juice with cornstarch.. Combine honey and mustard. Stir in skillet with remaining juice. Cover and simmer for about 15 min. Stir cornstarch mixture into pan juices. Add pineapple and cook , stirring untio sauce boils and thickens. Serve with white rice.
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| Parmesan Chicken | Jennie Robinson |
1/2 cup fine dry bread crumbs 1/3 cup grated parmesan cheese 2 Tbls. minced parsley 1 teas. salt 1/8 tsp. pepper 1/2 clove garlic, crushed 1 juice of lemon dash of paprika 1 stick margarine 2 chicken breast (boned and cut in half) | Blend bread crumbs, cheese, parsley, salt and pepper in pie plate.
Combine melted margarine and garlic (crushed) in another pie plate. Dip chicken into butter mixture, then into crumb mixture coating thoroughtly. Roll each piece into a firm roll, skewer with toothpick and arrange in sprayed pan. Squeeze juice of lemon over chicken and drizzle any remaining butter over chicken. Sprinkle with paprika. Bake at 350 degrees for 1 hour. | ||
| DESSERTS | Bacardi Rum Cake | Jennie Robinson | Cake:
1 cup chopped pecans 1-18 1/2 oz. pkg. yellow cake mix 1-3 1/4 oz. pkg. jello vanilla instant pudding and pie filling 4 eggs 1/2 cup cold water 1/2 cup wesson oil 1/2 cup bacardi rum Glaze: 1/4 lb. butter 1 cup granulated sugar 1/4 cup water 1/2 cup bacardi | Preheat oven to 325. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool and invert on serving plate. Prick the top with scure. Spoon glaze enenly over top.
Glaze: Melt butter in saucepan. Stir in sugar and water. Boil 5 min. Stirring constantly, remove from heat. Stir in rum. | |
| Chocolate Chip Biscotti | Jennie Robinson | 2 cups all purpose flour
1 teas. baking powder 1 teas. cinnamon 1/8 tsp. salt 1/2 cup brown sugar 1/2 cup granulated sugar 1 Tbsp. instant expresso powder 2 eggs 1 cup pecans, chopped 1 cup semi-sweet chocolate chips | Preheat oven to 325. Butter 2 baking sheets. Sift together the flour, baking powder, cinnamon and salt into a bowl, set aside. Combine the butter, brown sugar, granulated sugar and expresso powder in large bowl. Using an electric mixer, set on high speed, beat until light and fluffy. Mix in the eggs, one at a time, and beat until light and fluffy, aabout 2 min. Reduce the speed to low, add the nuts and chocolate chips and mix in. Add the flour mixture and mix until incorporated. Divide the dought in half. Place each half ona prepared baking sheet. Using lightly floured hands, form eacyh half into a log 2" wide and bake until firm to the touch about 25 min. (logs will spread while cooking) Remove from the oven and let cool for 5 min. Leave the oven set at 325. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife cut on the diagonal into slices 1/2"thick. Arrange the slices cut side down on the baking shees and bake until the bottoms are brown about 10 min. Remove form the oven and turn the slices over. Bake until the bottoms are brown, about 10 min longer. Cool. Store ina airtight container for up to 2 weeks.
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| Monster Cookies | Jennie Robinson | 1/2 cup butter
1 cup sugar 1 cup and 2 T. brown sugar 2 cups peanut butter 3 large eggs 1 teas. light corn syrup 1/4 teas. vanilla extract 41/2 cups reg. oats (uncooked) 2 teas. baking powder 1/2 teas. salt 1 cup mm's 1 cup chocolate chips | Preheat oven to 350 degrees.
Beat butter at medium speed until creamy and gradually add sugars, beating well. Add peanut butter and next 3 ingredients, beat well. Add oats, soda, salt, and stir well. Stir in mm's and chocolate chips. (Dough wil be stiff) Pach dough into 1/4 cup measure. (I use well rounded T.) and drop onto lightly greased cookie sheet. Lightl press with fingertip into 31/2 circles. Bake at 350 degrees for 12-15 min. Center of cookie will be slightly soft. Cool slightly on cookie sheets and remove to wire rack to cool. | ||
| OTHER | Dirty Rice | Jennie Robinson | 1 cup raw rice
1 can campbell's beef concomme 1 can campbell's beef broth 3/4 stick butter dash garlic salt chopped onion sliced mushrooms | Put all in a covered casserole. Bake at 325 degrees for 1 hour.
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| PORK | Jambalaya | Jennie Robinson | 2 teas. olive oil
1 medium onion, chopped 3 cloves garlic minced 1 lb. sausage cut into slices 1/2 bell pepper chopped | Heat olive oil over medium heat. Add onion, garlic, bell pepper and sausge. Cook for about 10 minutes(stirring often)
Stir in: 1 cup rice, 1 can chicken broth, 1 T. tabasco, 1 can rote, drained and cajun seasoning to taste. Bring to a boil, cover and simmer for about 25 minutes. | you made need more liquid so add water
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| SALADS | Cold Vegetable Salad | Jennie Robinson | Combine first 5 ingredients:
1/2 cup sugar 1/3 cup white vinegar 1/4 cup vegetable oil 1/2 teas. pepper 1/4 teas. salt Stir ingredients in pan and boil 1 minute until sugar is dissolved and then cool. Combine: 1 (16 oz. french style green beans, drained) 1 (12 oz. shoepig whole kernel corn, drained) 1 (2 oz. jar diced drained pimento) chop: 1 cup celery 1 green pepper 1 bunch green onions | Stir all ingredients and refrigerate.
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| Cottage Cheese Jello Salad | Jennie Robinson | 1 (4oz.) pkg. lemon jello
1 cup hot water 2/3 cup sugar 1/4 tsp. salt 1 (12 oz.) carton cottage cheese 1 cup crushed pineapple, slightly drained 1/2 cup chopped nuts 1/2 pt. whipping cream, whipped | Dissolve jello in hot water; add sugar and salt. Cool until jello begins to jell. Add cottage cheese, pineapple and nuts; stir. Fold in whipped cream. Refrigerate. May be placed in 6 cup mold before refrigeration.
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| Cranberry Jello | Jennie Robinson | 1 pkg. (3oz.) jello gelatin (strawberry)
1 cup boiling water 3/4 cup canned pineapple juice 1 can (8oz.) whole berry cranberry sauce 1 cup diced apples 1/3 cup coarsely chopped nuts | Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remainign ingredients. Pour into bowl. Chill until firm.
| Recipe may be doubled, use only 1 cup canned pineapple juice.
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| Oriental Salad | Jennie Robinson | 1 pound cole slaw mix (Wal Mart deli)
1 cup slivered almonds 1 cup sunflower seeds 2 bunches chopped green onions 2 pkgs beef ramen soup noodles (uncooked)(break up noodles) Dressing 1 cup vegetable oil 1/2 cup sugar 1/3 cup vinegar 2 seasoning pkgs. of onion soup mix 2 seasoning pkgs. of beef ramen noodle soup | Prepare the dressing and let stand 2-3 hours. Just before serving, break up noodles and toss all ingredients with dressing.
| If you double the recipe only keep 2 seasoning pkgs. of onion soup mix.
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| SEAFOOD | Shrimp Creole | Jennie Robinson | 2 lbs shrimp
1/3 cup olive oil 1/3 cup flour 1 large can tomato sauce 3/4 cup chopped onion 1/2 cup bell pepper 1/2 cup celery 3 to 4 clove garlic, chopped 1/2 teas. thyme 1 bay leaf 2 T. chopped parley 2 teas. sugar 13/4 cup hot water salt and pepper to taste end with cayenne pepper | Brown flour in hot oil, stir constantly, add shrimp, saute for a few minutes, addd shrimp, saute for a few minutes, remove shrimp and add onion, celery and green pepper-saute til tender (made need to add more olive oil) Add tomato sauce after a few minutes add water, garlic, thyme, bay leaf, sugar, salt and black pepper. Simmer about 20 min. Stirring occassionally. Add shrimp,cook til tender-add parsley and cayenne pepper.
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| VEGGIES | Scalloped Potatoes | Jennie Robinson | 1/4 cup chopped onion
1/4 cup butter 1/4 cup flour 21/2 cups milk 5 large potatoes (scalloped) 3/4 cup sharp cheddar cheese | Sauce:
Melt butter, add onion and cook till translucent. Stir in flour, 11/2 teas.salt, 1/8 teas. pepper. Add milk and cook till sauce has thickened. Add 3/4 cup grated sharp cheddar cheese and melt. Layer sprayed pan, potatoes, sauce, potatoes,sauce etc. Cook covered dish at 350 degrees for 45 minutes. Uncover and cook for another 30 minutes. |
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