Recipes
I love to cook!
I enjoy trying new recipes and sampling different sorts of foods. My family, however, is not so adventurous Ü so we tend to stick with tried and true (TNT) recipes. Below you will find some of our favorites.
I'll try to update this page often as my "favorite" recipe is sure to change. If you have any questions, don't hesitate to ask!!
Note: none of these are my original recipe. If the origination information is available I will post it. If you see a recipe here that you feel is not being given the proper credit, please email me and I will fix the problem immediately!!
~Bon Apetite!~
May 5th, 1999
One of my all-time favorite recipes for chicken.
From the kitchen of Melinda Duncan
Ritz® Cracker Chicken (I have since learned this is called Chicken Patrick!)
I whole chicken boiled, skinned and boned
8 oz. sour cream
1 can cream of chicken soup
1 stack Ritz® crackers
1 stick margarine, melted
Tear chicken into bite sized pieces. Combine with sour cream and cream soup. Place into casserole dish. Set aside. Mix together crackers and margarine. Sprinkle over top of chicken mixture. Bake at 350º for 30 minutes or until bubbly and brown. Serve over (or with) warm buttered noodles.
I have used low/non fat sour cream and reduced fat soup and crackers to lower the artery clogging factor of this recipe. But you know? It's not near as good that way! :o) Try this one...you won't regret it!!
May 17th
Found this one in some country magazine, Country Living, I think. Copied it down on THE smallest piece of paper while I was waiting on Ashley to finish choir practice last week.
It was really tasty, but hard to get used to the flavor of potato salad without the eggs and mustard. Even better the day after! (of course!) :o)
Bacon Dill Potato Salad
2 lbs. potatoes cut into 1/4" slices (I left the skins on)
1 med. onion cut in half
1 1/2 cups mayonnaise
2 T* lemon juice
3/4 cup finely chopped onion
1/4 cup finely chopped scallion or green onion
1-2 T* milk
4 slices bacon - crisp cooked and crumbled
1 T* fresh dill, snipped
2 t* fresh chives, snipped
Boil potato slices with onion halves 10 minutes. Drain. throw away boiled onion halves. Spread in single layer on parchment lined cookie sheet to cool. Mix mayo, lemon juice, chopped onion and scallion. Add milk if desired to thin dressing. Gently stir in cooled potatoes to coat lightly. Cover and chill one hour. Sprinkle with dill, bacon and chives before serving.
* T = Tablespoon
*t = teaspoon
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July 15th
Another favorite
Roast Sticky Chicken
Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Maindishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large chicken -- (roasting)
1 cup onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pat dry with paper towels. Rub the spice
mixture into the chicken, both inside and out, making sure it is evenly
distributed and down deep into the skin. Place in a resealable plastic bag,
seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After
the first hour, baste chicken occasionally (every half hour or so) with pan
juices. (It may take awhile to have pan juices) The pan juices will start
to caramelize on the bottom of pan and the chicken will turn golden brown.
If the chicken contains a pop-up thermometer, ignore it. Let chicken rest
about 10 minutes before carving.
- - - - - - - - - - - - - - - - - -
NOTES : This recipe is a great way to roast a large chicken for planned
leftovers, and it is very easy to make. This freezes well.
Click here to return to the top of the pageFebruary 28th, 2000
It has been WAY too long since I updated this page! For those who faithfully check back seeking new recipies, I do apologize! Here's one of our family favorites. My mom used to make this when I lived at home. Oh so yummy!
From my Betty Crocker Cookbook but my own paraphrased version! Ü
Scalloped Potatoes and Ham
3 cups diced, cooked ham size of cubes is up to you
6-8 medium potatoes
1 medium onion, chopped
1 stick margarine, divided
1/4 cup flour - more if necessary
4 cups of milk, more if necessary
salt & pepper to taste
Peel and slice potatoes in quarter inch slices. Place in greased casserole dish. Add diced ham - set aside. In saucepan over medium heat, melt all but two tablespoons margarine. Add onion and saute until onion is translucent, not browned. Remove from heat and stirring constantly add flour, stirring until all margarine is absorbed and you have a thick paste. Add salt & pepper, return to heat. Still stirring rapidly, add milk. Stir till boiling,making a nice gravy. It can be on the thin side - it will thicken as it bakes. Pour over potatoes and ham, lifting potatoes to assure an even covering. Stirring is not necessary. Dot with remaining margarine. Cover with foil to bake at 350 for 30 minutes, then un-cover to bake for an hour. Let stand after baking to thicken sauce.
Click here to return to the top of the pageMarch 5th, 2000
Just tried this recipe for brunch today. It was FABULOUS!! I did cut the cornflake crumbs back to half a cup. I had corn flake crumbs. I wonder if you had the whole cereal, measured out 1 cup THEN crushed it...I bet it would end up being about a 1/2 cup. Much better IMO. The only trouble with this recipe is I ate too much!! Ü enjoy!
From The Cozy Home Cookbook Published by Gooseberry Patch
Hash Brown Potato Casserole
8 oz sour cream
2 lbs frozen hash browns
1/2 stick margarine
10 3/4 oz. can Cream of Mushroom Soup
10 3/4 oz. can Cream of Chicken Soup
2 cups shredded cheddar cheese
1 cup corn flake cereal, crushed
Mix all ingredients except cornflake crumbs. (I sliced the margarine into pats) Bake in 9" x 13" pan at 375 degrees for 45 minutes. Cover top with crushed corn flake cereal and bake 15 minues.
Click here to return to the top of the pageMay 28th, 2000
Thought it was time to update my recipe page. For those who check back waiting for new recipes, this one is for you! Ü
From Grandma Lezotte or "Gram"
Banana Cream Pie
3/4 cup sugar
1/4 teaspoon salt
1/4 cup flour
2 cups milk
2 egg yolks, beaten slightly (save whites)
1 teaspoon vanilla
2 teaspoons margarine
Mix sugar, flour, salt, milk and egg yolks in saucepan. Boil over medium heat, stirring constantly until thick. Remove from heat, add margarine and vanilla. Spoon over 2 sliced bananas in baked pie shell. If topping with meringue, spoon meringue over warm pudding and bake until golden, or allow pie to cool completely and top with whipped topping.
They say the way to a man's heart is through his stomach - this recipe confirms that with my Ken! Ü
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