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Recipes
MOM’S CHICKEN & DUMPLINGS
By Sube
1. Boil chicken with bouillion and vegetables, once tender, remove chicken and strain the broth and discard all th...
- DUMPLINGS:
- 1 whole chicken cut in pieces, or thighs
- 1 Tbsp. chicken bouillion
- Bay leaf
- Onions
- Celery
- Garlic
- Salt & Pepper
- 2 Cups all purpose flour
- 1 Tsp. Salt
- 4 Tsp. Baking Powder
- 3 Tbsp. Crisco or butter
- 3/4 Milk
JAMBALAYA
By Sube
Place all ingredients except for Shrimp and jambalaya mix or rice in crock pot and set on low setting
- 8 oz. Polish-kielbasa sausage, cut into 1/8-inch slices
- 1 red pepper diced
- 1-1/2 cup cooked shrimp (tails removed)
- 2-1/2 tsp. chopped fresh basil or 3/4 tsp. dried thyme leaves
- 1 tsp. sugar
- 1/4 tsp. salt
- 2 14oz. cans diced tomatoes
- 1-3/4 cups chicken broth
- 1 box Zatarins Jambalaya Mix or 1 cup uncooked rice
- 1 Tbsp. Gumbo File
- 1 Tbsp.. minced garlic
- 1 Tsp. Oregano
- 1 Tbsp. Olive oil
- 1 Tsp. Cayenne Pepper
- 1 sliced onions
- 1/2 cup sliced celery
AVOCADO DIP
By Sube
Puree
- 3 Avocados
- 1 Crab pack
- 1 Tbsp. mayonnaise
- 1 Tsp. Chile Sauce
- 1 Tsp. guacamole mix
BARBECUED CHICKEN
By Sube
1. In a large skillet, brown the chicken on all sides in oil in batches; drain
- 1 Broiler/fryer chicken (4 to 5 lbs), cut up
- 1 Tbsp. Canola Oil
- 1/2 cup chicken broth
- 1/2 cup Ketchup
- 1/4 cup cider vinegar
- 1 Tbsp. brown sugar
- 1/2 Tsp. curry powder
- 1/2 Tsp. paprika
- 1/4 Tsp. salt
- 1/4 Tsp. ground mustard
- 1/8 Tsp. chili powder
- Pinch pepper
- 2 Tbsp. onion soup mix
SAUERKRAUT HOTDISH
By Sube
Fry bacon. Crumble, set aside
- 1/4 - 1/2 lb. bacon
- 1 medium onion
- 2 tbsp butter or margarine
- 3/4 cup brown sugar
- 1 quart well-drained sauerkraut
- 1 can stewed tomatoes & bacon
OKTOBERFEST HOT POTATO SALAD
By Sube
Place potatoes, onions and celery in slow cooker stoneware
- Slow Cooker
- 5 large potatoes, peeled, quartered and cut into 1-inch chunks (about 2-1/2 lbs)
- 1 large onions, finely chopped
- 2 stalks celery, finely chopped
- 2 tbsp. all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp celery seed
- 1/4 tsp freshly ground black pepper
- 1/2 cup dark beer or water
- 1/3 cup cider vinegar
- 4 slices bacon, cooked crisp and crumbled
- 2 tbsp chopped fresh parsley
RHUBARB STRAWBERRY CRUNCH
By Sube
Combine first 4 ingredients, then cut in butter till crumbly
- 1 cup flour
- 1 cup brown sugar
- 3/4 cup quick oats
- 1 teaspoon cinnamon
- 1/2 cup butter
- 4 cup rhubard
- 1 cup strawberry sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
REFRIGERATOR PICKLES
By Sube
Mix cucumbers and onions in a bowl
- 2 English Cucumbers, sliced
- 1 Medium onion, sliced
- 1/2 tsp pickling salt
- 1/2 cup vinegar
- 1 cup sugar
- 1/4 tsp celery seed
- 1/4 tsp dill weed
SOUTHWEST TURKEY CASSEROLE
By Sube
Preheat oven to 350F Combine the chicken soup,mushroom soup, chiles, salsa picante and sour cream in a bowl
- 1 Can (10.75 oz) Cream of Chicken Soup
- 1 Can (10.75 oz) Cream of Mushroom Soup
- 1 Can (7 oz) Diced Green Chiles, drained
- 2 cups Salsa Picante, any flavor
- 1 cup sour cream
- 16 (6 inch) Corn Tortillas, cut into strips
- 12 oz. cooked turkey, shredded
- 12 oz. shredded cheddar cheese
CHICKEN FRIED STEAK
By Sube
Whisk together the eggs with 1/4 cup milk
- 2 lbs. cube steak or Bottom round, grounded, tenderized to 1/4-inch thickness
- 3 eggs, beaten
- 1/4 cup milk
- 1 cup flour
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle powder
- Salt
- Freshly ground pepper