Chicken Casserole D'Iberville
2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2 (8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1 (8-ounce) carton sour cream
1 (10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.
Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)
Skin, bone, and coarsely chop or shred chicken.
Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.
Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)
To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once.
To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.
Friday, November 27, 2009
Thursday, November 26, 2009
Sausage with Beans and Escarole
We tried this recipe and really liked it. We didn't have Escarole, so I substituted fresh spinach (6-9 oz).
Other tips:
Leave the juice from the canned tomatoes if you want it soupy.
Serve over Quinoa cooked in remaining broth (or water).
Other tips:
Leave the juice from the canned tomatoes if you want it soupy.
Serve over Quinoa cooked in remaining broth (or water).
Sopapia Cheesecake
This cheesecake is such a hit at work that I have only heard about it. Here is the recipe.
Tuesday, November 24, 2009
Marshmallow Pudding.
I ran across this recipe in the Memphis cookbook, Party Potpourri. I don't have this cookbook, but is is on my list. This just screams "CHRISTMAS!" to me.
Marshmallow Pudding
2 10-ounce bags marshmallows
2 10-ounce bottles maraschino cherries
2 cups broken pecans
1 cup bourbon
1 pint whipped cream
1 large angel food cake
1/2 pint whipping cream, optional
Additional cherries, optional
Cut marshmallows into bite-sized pieces. (A pair of kitchen scissors helps.) Drain cherries and chop coarsely, saving juice. Combine marshmallows, cherries, and pecans in a large bowl. Pour juice and bourbon over mixture. Cover and let stand overnight in refrigerator, stirring several times. Whip 1 pint whipping cream and fold into mixture just before serving. Angel food cake may be sliced in individual servings, putting the pudding on top, or the whole cake may be cut into 2 layers and filled with the pudding. Pudding will fill cake layer, hole, and top generously. Ice with additional 1/2 pint cream, whipped, and decorate with additional cherries. Serves 16.
Marshmallow Pudding
2 10-ounce bags marshmallows
2 10-ounce bottles maraschino cherries
2 cups broken pecans
1 cup bourbon
1 pint whipped cream
1 large angel food cake
1/2 pint whipping cream, optional
Additional cherries, optional
Cut marshmallows into bite-sized pieces. (A pair of kitchen scissors helps.) Drain cherries and chop coarsely, saving juice. Combine marshmallows, cherries, and pecans in a large bowl. Pour juice and bourbon over mixture. Cover and let stand overnight in refrigerator, stirring several times. Whip 1 pint whipping cream and fold into mixture just before serving. Angel food cake may be sliced in individual servings, putting the pudding on top, or the whole cake may be cut into 2 layers and filled with the pudding. Pudding will fill cake layer, hole, and top generously. Ice with additional 1/2 pint cream, whipped, and decorate with additional cherries. Serves 16.
Sunday, November 22, 2009
Oyster Dressing.
I detest oysters, so would never make this, much less eat it, but I know some people love it and consider it an integral part of holiday menus.
Oyster Dressing
¼ Cup Butter
¼ Cup Olive Oil
4 Cups Onion, ¼" dice
2 Cups Bell Pepper, ¼ dice
2 Cups Celery, ¼" dice
1 Tbsp. Garlic, minced
2 Tsp. Dried Thyme
6 Dozen Oysters, drained and diced into ½" pieces (save oyster liquid)
1 ½ Gallons Stale French Bread, cut into 3/4" cubes
1 Tsp. Salt
½ Tsp. Ground Black Pepper
1 Cup Bread Crumbs
¼ Cup Parsley, chopped
Heat margarine and olive oil in a heavy 6-quart pot, add onions, bell peppers and celery. Cook until vegetables are translucent. Add garlic, thyme and oysters and cook about 4 minutes (while this is cooking, moisten bread cubes with oyster liquid; add water if necessary to moisten well). Add moistened bread cubes, salt and pepper and cook about 5 minutes stirring so it does not stick. Remove from heat and put into a greased 9x13x2 baking pan. Sprinkle with breadcrumbs and parsley and bake at 350 degrees for 20 minutes. Makes one 9x13x2 baking pan.
Oyster Dressing
¼ Cup Butter
¼ Cup Olive Oil
4 Cups Onion, ¼" dice
2 Cups Bell Pepper, ¼ dice
2 Cups Celery, ¼" dice
1 Tbsp. Garlic, minced
2 Tsp. Dried Thyme
6 Dozen Oysters, drained and diced into ½" pieces (save oyster liquid)
1 ½ Gallons Stale French Bread, cut into 3/4" cubes
1 Tsp. Salt
½ Tsp. Ground Black Pepper
1 Cup Bread Crumbs
¼ Cup Parsley, chopped
Heat margarine and olive oil in a heavy 6-quart pot, add onions, bell peppers and celery. Cook until vegetables are translucent. Add garlic, thyme and oysters and cook about 4 minutes (while this is cooking, moisten bread cubes with oyster liquid; add water if necessary to moisten well). Add moistened bread cubes, salt and pepper and cook about 5 minutes stirring so it does not stick. Remove from heat and put into a greased 9x13x2 baking pan. Sprinkle with breadcrumbs and parsley and bake at 350 degrees for 20 minutes. Makes one 9x13x2 baking pan.
Pesto Sauce.
Pesto Sauce
2 cups basil leaves
2 large cloves garlic
3 tablespoons pine nuts
1/2 cup olive oil
1 teaspoon salt and 3/4 teaspoons pepper
1/2 cup grated parmesan cheese
Put all the ingredients except the cheese into a food processor and pulse until well mixed.
Stir in cheese.
This keeps well in the refrigerator if you seal the top with a layer of oil. This recipe makes about 1 1/2 cups.
2 cups basil leaves
2 large cloves garlic
3 tablespoons pine nuts
1/2 cup olive oil
1 teaspoon salt and 3/4 teaspoons pepper
1/2 cup grated parmesan cheese
Put all the ingredients except the cheese into a food processor and pulse until well mixed.
Stir in cheese.
This keeps well in the refrigerator if you seal the top with a layer of oil. This recipe makes about 1 1/2 cups.
Perfect Oatmeal Cookies.
Perfect Oatmeal Cookies
They are perfect because they don't have raisins.......
2 1/2 cups instant oats
1 cup dark brown sugar
1 teaspoon baking powder
1 egg, beaten
1 stick butter
1 teaspoon vanilla
Preheat oven to 350 degrees.
Mix the dry ingredients together.
Melt the butter and add to dry ingredients. Mix well. Add the egg and the vanilla.
Drop by spoonfuls onto a well-greased cookie sheet and flatten with the back of the spoon. Bake for about 8 minutes, or until the edges of the cookies begin to brown. Remove from oven, let sit a minute or two and then remove from the sheet. If they stick to the cookie sheet, put them back into the oven for a minute.
They are perfect because they don't have raisins.......
2 1/2 cups instant oats
1 cup dark brown sugar
1 teaspoon baking powder
1 egg, beaten
1 stick butter
1 teaspoon vanilla
Preheat oven to 350 degrees.
Mix the dry ingredients together.
Melt the butter and add to dry ingredients. Mix well. Add the egg and the vanilla.
Drop by spoonfuls onto a well-greased cookie sheet and flatten with the back of the spoon. Bake for about 8 minutes, or until the edges of the cookies begin to brown. Remove from oven, let sit a minute or two and then remove from the sheet. If they stick to the cookie sheet, put them back into the oven for a minute.
Saturday, November 21, 2009
Green Bean Casserole.
Green Bean Casserole
1 can cream of mushroom soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed
1 1/3 cups FRENCH'S® French Fried Onions (formerly Durkee)
1/2 cup sour cream
1 cup shredded cheddar
crumbled bacon (optional)
Mix soup, milk, sour cream and pepper in a 1 1/2 -qt. baking dish. Stir in beans, cheese, and 2/3 cup french fried Onions. Bake at 350°F for 30 min. or until hot. Top with remaining 1/3 cup onions. Bake 5 minutes until onions are golden.
1 can cream of mushroom soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed
1 1/3 cups FRENCH'S® French Fried Onions (formerly Durkee)
1/2 cup sour cream
1 cup shredded cheddar
crumbled bacon (optional)
Mix soup, milk, sour cream and pepper in a 1 1/2 -qt. baking dish. Stir in beans, cheese, and 2/3 cup french fried Onions. Bake at 350°F for 30 min. or until hot. Top with remaining 1/3 cup onions. Bake 5 minutes until onions are golden.
Perfect Banana Pudding.
I know that many people insist that banana pudding must be the classic cooked style. I do not. I find this very simple version to be pretty much perfect. And utterly addictive.
Banana Pudding
1 regular package & 1 large package instant vanilla pudding
5 cups whole milk
1 can condensed milk
1 12 oz. container Cool Whip, thawed completely
4 bananas
1 bag vanilla wafers
Mix pudding & milk for one minute using a whisk or electric mixer. Add condensed milk and the Cool Whip, then mix slowly with a large spoon until well blended. In a large dish or trifle bowl, layer half of the vanilla wafers, then bananas, then pudding. Repeat with the second half. Cover and refrigerate.
Banana Pudding
1 regular package & 1 large package instant vanilla pudding
5 cups whole milk
1 can condensed milk
1 12 oz. container Cool Whip, thawed completely
4 bananas
1 bag vanilla wafers
Mix pudding & milk for one minute using a whisk or electric mixer. Add condensed milk and the Cool Whip, then mix slowly with a large spoon until well blended. In a large dish or trifle bowl, layer half of the vanilla wafers, then bananas, then pudding. Repeat with the second half. Cover and refrigerate.
Broccoli Cheese Casserole.
Broccoli Cheese Casserole
1-1/2 cups rice
3 cups water
1 tablespoon salt
1 large bag frozen chopped broccoli
1/2 large onion chopped
1 stick butter
1 can mushroom soup
1 pound Velveeta cheese
Salt, pepper, and garlic powder to taste
To make rice, place rice, water and salt in a saucepan. Bring to a boil, cover and put on low for 20-25 minutes until rice is done.
In a large dutch oven, saute 1/2 large onion diced fine in 1 stick of butter. Add 1 can of mushroom soup and 1 pound of Velveeta cheese to make a sauce. In the microwave steam the chopped broccoli according to the bag. Add rice and broccoli to the sauce.
1-1/2 cups rice
3 cups water
1 tablespoon salt
1 large bag frozen chopped broccoli
1/2 large onion chopped
1 stick butter
1 can mushroom soup
1 pound Velveeta cheese
Salt, pepper, and garlic powder to taste
To make rice, place rice, water and salt in a saucepan. Bring to a boil, cover and put on low for 20-25 minutes until rice is done.
In a large dutch oven, saute 1/2 large onion diced fine in 1 stick of butter. Add 1 can of mushroom soup and 1 pound of Velveeta cheese to make a sauce. In the microwave steam the chopped broccoli according to the bag. Add rice and broccoli to the sauce.
Tuesday, November 10, 2009
Thanksgiving from Southern Living.
Southern Living magazine has posted some excellent recipes for the holidays! Here is a compendium of 50 great cookie recipes. And here is a list of 22 pecan based recipes. And, of course, recipes for the full complement of traditional Thanksgiving meal dishes, plus a list of 29 possible side dishes.
Monday, November 9, 2009
Orzo Pasta with Shrimp.
Orzo Pasta with Shrimp
8 ounces uncooked orzo pasta
3 tablespoons plus 1/2 teaspoon Filippo Berio Olive Oil, divided
3 cloves garlic, minced
1-1/4 pounds raw small shrimp, shelled and deveined
1-1/2 medium tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
Juice of 1 lemon
2 ounces feta cheese, crumbled
Salt and freshly ground black pepper
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
8 ounces uncooked orzo pasta
3 tablespoons plus 1/2 teaspoon Filippo Berio Olive Oil, divided
3 cloves garlic, minced
1-1/4 pounds raw small shrimp, shelled and deveined
1-1/2 medium tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
Juice of 1 lemon
2 ounces feta cheese, crumbled
Salt and freshly ground black pepper
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
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