Dorothy and Louise

Chicken Dish

Chicken breast for each person.

1/4 cup oil
1/4 cup vinegar
1/4 cup mayonnaise
1 teas. curry
Place chicken in shallow pan coat with sauce. Bake at 350 degrees for 20-25 minutes. Serve with buttered egg noodles, sprinkled with parsley and peas.

Asparagus and chicken suprise

1 chicken breast for each person
1 1/2 lbs fresh asparagus
1 can cream of chicken soup - do not add water
1/2 cup mayonnaise
1teas. Lemon juice
1/2 teas curry
Sliced fresh mushrooms
Use Pyrex dish or oblong baking dish
Saut� chicken until brown, cut asparagus lay flat in buttered pan
Layer mushroom slices
Layer chicken breast

Sauce mix

Mix soup mayonnaise, lemon juice and curry. Spread sauce over chicken evenly over entire top.

Bake 350 degrees 45 minutes. Garnish with grated cheddar cheese before serving.

Good with fresh garden salad, French bread.

Use miracle whip - its better.

Louise and Shorties Beef Chop Suey

Brown 2 lbs of ground beef in small amount of shortening, place in casserole with these ingredients:

1/4 cup butter
1 cup chopped celery
1 tsp. salt
1 can tomato soup
1 med chopped onion
1/2 lb canned mushrooms
Bake at 400 degrees for 30 minutes. Serve with Chinese noodles if desired.

Potpourri Christmas Mix

6 oranges
10 cinnamon sticks
Cloves
Cinnamon oil
Orange oil
Stud orange peals made with potato peeler, with cloves, pour cinnamon and orange oil in bowl and dip in peels. Allow access to drop off rind. Dip cinnamon sticks in mix as well. Place in a glass or bowl and enjoy the scent, reapply oil mix to peels as scent diminishes.

Cincinnati Enchiladas

2 lbs hamburger or 2 lbs cubed chicken
2 lbs shredded cheddar cheese
2 cans chili no beans
1 large onion
Flour tortillas
Use deep pans enough to hold 10 enchiladas. Warm tortillas; put in cooked, drained, meat, chopped onions and cheese. Roll tortilla, place in pan.

Spread remainder of meat onion cheese over enchiladas. Place a toothpick in each enchilada so you will know where they are. Spread both cans chili over enchilada - bake at 350 degrees until chili bubbles and mixed into enchilada. Top with shredded cheese cook 5 mins more.

Serve with pinto beans, picante sauce, and chopped onion.

Louise’s Cincinnati Chili

From famous hotel in Cincinnati

Ingredients:

4 Medium onions, chopped
1/2 Clove garlic; minced
2 lb Ground Beef
7 oz Whole green chilies; minced
15 oz Tomato sauce
1 lb Whole tomatoes; finely chopped
2 tb Cumin
1 ts Salt
1 ts Oregano
1 tb Dry mustard
4oz Chili powder
2 Beef bouillon cubes

Instructions:

Brown onions, and beef in oil. Cook beef until pink. Stir in garlic, chilies, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, chili powder and bouillon cubes. Add water or more tomato sauce as necessary. For each can tomato sauce add 1-tsp. Sugar to cut the acid. Bring to boil then reduce heat and simmer 2-3 hours. Stir as needed, cook until chili is good consistency and tastes good.

DIRTY RICE

� 4 teaspoons Tony Chachere's Creole Seasoning (what Nettie used); OR
� 3 teaspoons Cajun seasoning plus
� 1 teaspoon salt
� 1 stick butter
� 2 cups converted rice
� 1 cup celery, chopped
� 2 cups onions, chopped
� 1 cup bell pepper, chopped
� 2 tablespoons garlic, minced
� 4 tablespoons parsley, chopped
� 1 quart water
� Chicken livers, gizzards, necks, wings, backs

"If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice. If you're making this as a side dish for something else, then ...

"Put the gizzards, livers, wings, necks, backs, etc., in the water, bring to a boil and simmer for about 30 minutes. (Skim off any scum that rises to the surface.) Let cool and remove the meat from the bones. Finely mince the meat and giblets, then return to the water; set aside for the moment.

"Melt the butter in a heavy pot, then add rice and fry until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent.

"Heat the chicken and broth again, and add to the rice. The water should be about one inch above the rice; if needed add extra water.

"Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice. Stir to prevent sticking. Cover and cook over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. When ready to serve, stir rice well.

She added, "If you would like to make jambalaya, you can use this dirty rice recipe except for the giblets. I put whatever I want, sometimes shrimp, smoked sausage, ham, or whatever. The shrimp jambalaya is the best."

 My rendition - instead of chicken, I put in 2 lbs hamburger, cooked, drained and chopped, 1 chopped onion, 1 lb sausage cooked drained and chopped - add the rest and enjoy - add all seasonings and mix with minute rice already cooked.

Fried Rice

6 chopped carrots
4 stalks celery chopped
3 onions chopped
3 green peppers chopped
2 tbs. oil
1 lb ground beef
4 cups precooked rice
Combine vegs in oil until tender, add beef and brown, add rice and soy sauce to taste.... simmer over low heat 10 mins.. You can cook the beef, drain and add to the rice, if desired. Mom likes this one.

Virginia Style Green Beans

3 lbs green beans frozen or fresh

1/4 lb smoked bacon

3 qts water

1/2 tsp. pepper

1/4 lb cooked, crumbled, smoked bacon

Combine ingredients; cook on simmer for 25 mins. Drain beans, take out smoked bacon, salt and pepper to taste, sprinkle with crumbled bacon, and serve.

Grilled Catfish with Corn Relish

4 fillets at least 1/2 inch thick
2 tbs. paprika
Salt
Lime wedges
Rinse fish, pat dry, add equal amounts of paprika and red pepper, oil hot grid to prevent sticking, grill fish on covered grill with med. heat briquettes, 5 mins, 1/2 way through turn fish and continue until fish is opaque. Grilling time depends on fish sizes - allow 5 mins for each 1/2 inch. Baste with butter. Serve with baked potatoes and corn relish

3/4 cup frozen corn
1/4 cup chopped bell pepper
1/4 cup chopped red onion
1 tbs. veg oil
2 tbs. red wine vinegar
Salt and pepper
chopped tomatoes 1 cup
Toss in bowl, refrigerate, covered until ready to serve just before serving add tomatoes.
Serve with lime wedges.

Country Ham and Red Eye Gravy

6 thin slices country ham about 1 lb, uncooked preferred.
2 tsp. brown sugar
1/2 cup strong brewed coffee
1/2 cup hot water
1/2 tsp. pepper

Cut gashes in ham to keep from curling, fit into skillet cook over med. heat 1 min reduce heat and saut� ham browning several times. (use the fat from the ham or bacon to saut� in). Remove from heat, cover and keep warm. Add sugar and remaining ingredients, boil 3 mins, until thick and reduced to about 1/2 cup. Serve gravy over ham... this is from Kentucky.

Mr. Hickles Hash

2 lbs ground beef
1 large sliced onion
2 no 2 cans pork and beans
Salt and pepper
Saut� onion and beef until golden, add pork and beans

Salt and pepper... crumble bacon is good too. Sometimes, he adds a couple spoons of brown sugar till it tastes sweet.

My Minestrone

1 cup each chopped
onion, celery, cabbage, carrots, potatoes
1 can chopped tomatoes with chilies
1/2 cup cooked rice
Crushed small bay leaf, salt and pepper
1 1/2 qts water

Cook beef and onion add potatoes bring to a boil. Add remaining ingredients and simmer for 1 hour, sprinkle with Parmesan cheese. Good in winter. Cooked noodles can be used instead of rice.

Copper Pennies

This is a good recepie to take to a lunch, get together etc. Good as a holiday side dish.

5 cups cooked sliced canned carrots

1 med onion

1 small green pepper

1 can of tomato soup

1/2 cup salad oil

1 cup sugar

3/4 cup vinegar

1 teas mustard

1 teas worcertershire sauce

1 tsp salt

cook carrots, drain, cool and slice. cook onion and green pepper sliced and add to carrots. mix other ingredients and pour over all. refrigerate at least 24 hours. this keeps well in frig for a long time.

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