Rmille6277's profile page
Recipes
Creole Pork Chops
By rmille6277
SUBMITTED BY: Beverly Miller
- 4 loin or center cut pork chops, 11/2 inch thick
- Salt and pepper
- 1 tablespoon oil
- 1/3 cup ketchup
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 3 tablespoons cider vinegar
- 1/4 teaspoon ginger
- 1 teaspoon sugar
- 1 teaspoon flour
CHICKEN AND DUMPLINGS
By rmille6277
Iris Riggs Tolley
- chicken breasts Cook until tender:
- 7 cups water
- 1 teaspoon salt
- -
- Remove chicken and cut up into small pieces when cool. Set aside.
- -
- To make dumplings:
- 3 cups plain flour
- 1 teaspoon salt
- 1/4 cup shortening
PERFECT PEACHES FOR FRIED PIES
By rmille6277
Iris Riggs Tolley
- 12 pounds ripe peaches
- 8 cups sugar
- 1 cup vinegar
CREAM OF POTATO SOUP
By rmille6277
Sherry Riggs Bower
- 2 cups finely diced, pared, raw white potatoes
- 2 minced, medium onions
- 2 outside stalks celery, including leaves, diced
- 2 1/2 cups boiling water
- 3 tablespoons butter or margarine
- 3 1/2 tablespoons flour
- 1 3/4 teaspoons salt
- 1/8 teaspoon pepper
- 2 cups bottled milk, scalded,
- or 1 cup evaporated milk
- and 1 cup water, scalded
- 1 tablespoon minced parsley
Crescent Sausage Bake
By rmille6277
SUBMITTED BY: Patsy Scott
- 2 pkgs crescent rolls
- 1 lb sausage (get the hot)
- 8 oz cream cheese, cut in small slithers
- Sharp cheddar cheese
CHICKEN AND RICE
By rmille6277
Iris Riggs Tolley
- 1 (5 pound) boned, cooked chicken
- 1 pod garlic, chopped
- 1 can mushrooms
- 1 pound package Velveeta cheese
- Salt and pepper to taste
- Chopped black olives
- 2 cups cooked rice
- 1 onion, chopped
- 1 cup celery, chopped
- 2 small packages cream cheese
- 1 or 2 teaspoons lemon juice
- Dash of red pepper
- 2 cups chicken stock
CINNAMON CREAM SYRUP:
By rmille6277
Combine in saucepan; bring to a boil over medium heat
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 teaspoon cinnamon
- 1/2 cup evaporated milk
Crunchy Parmesan Chicken
By rmille6277
SUBMITTED BY: Shirley Hyden
- 1 (3 oz) French fried onions (crushed)
- 3 oz grated Parmesan cheese
- 1/4 cup dried bread crumbs
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Dash of pepper
- 6 – 7 chicken breasts
- 1 egg beaten
- 1 tablespoon milk
- 1/4 cup butter or margarine
FRENCH QUARTER GREEN BEANS
By rmille6277
Linda Riggs Butler
- 3 (9 ounce) packages frozen French-style green beans
- 3 tablespoons butter or margarine
- 1 (10 3/4 ounce) can cream of
- mushroom soup, undiluted
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon dried onion flakes
- 1 (8 ounce) can water
- chestnuts, drained and sliced
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 1/2 cups (6 ounces) shredded Cheddar cheese
- 1 (2 1/2 ounce) package slivered almonds
- Paprika
CREAM OF TOMATO SOUP
By rmille6277
Maxine Hayes Riggs
- WHITE SAUCE:
- Simmer 2 1/2 cups cooked tomatoes with such seasonings as bay leaf, celery seed, parsley, onion, etc. Strain and gradually add to 3 cups of white sauce. (1/2 teaspoon baking soda added to tomato juice
- 6 tablespoons butter or margarine
- 6 tablespoons flour
- 1 1/2 teaspoons salt
- 3 cups milk