Cheesy Mexican Chicken
6 boneless skinless chicken breast halves
3 cups corn chips
1 can (10 3/4 oz.) condensed cream of chicken soup
2 cups mild cheddar cheese, divided
1 pkg (1 1/4 oz.) taco seasoning mix
1/2 cup milk
Cooked rice
Place chicken in 13 x 9 inch baking dish. Mix soup, 1 1/2 cups of
cheese, milk, and seasoning mix. Spoon over chicken.Top with chips;
cover. Bake at 375 degrees for 30 minutes. Remove cover; top with
remaining 1/2 cup cheese. Bake uncovered for 10 minutes or until
cheese is melted. Serve with rice.
Fricassee D'Boeuf
1/2 cup oil
3/4 cup flour
1/2 cup chopped onions
1/4 cup chopped bell pepper
1 clove gralic, minced
1 lb. boneless stew meat, seasoned and
cut into bite size pieces
water
1 tsp. Worcestershire sauce
salt and red pepper
Make Roux:
When well browned, add chopped onions, garlic and
bell pepper. Stir until onions are clear and starting
to brown at the edges.
Add meat and brown lightly in the roux. Stir well
so that roux doesn't stick and burn. Add a quart
of water, stir from the bottom, loosening all of the
roux. Bring to a rolling boil, then lower heat and
simmer for about an hour, adding water whenever
gravy gets too thick and begins to stick.
Cook until meat is fork tender adding water when
needed. Add salt and pepper to taste.
When meat is done, remove from pot and continue
simmering until gravy is thick.
Serve over hot rice or noodles.
Crawfish Pie
1 lb. peeled crawfish tails
2 stalks of celery, chopped
2 onions, chopped
1 bell pepper, chopped
2 cloves of fresh garlic, crushed
1/4 c. parsley, finely chopped
1 Tbsp. cornstarch
1 stick of margarine
2 Tbsp. tomato sauce
1/4 c. green onion tops, finely chopped
1 pie shell
pastry crust
1 1/3 c. water
2 medium eggs, beaten
In a skillet, sauté all the vegetables in the
margarine until they become tender. In a bowl,
mixture tomato sauce and the cornstarch
together. Add the mixture to the vegetables.
Stir. Add water and stir. Remove from the
heat and add the eggs and crawfish tails. Put in
some parsley and onion tops. Salt and pepper.
Pour the mixture into the pie shell and cover the
top with pastry crust. Cook it in the oven at
350° for 40-45 minutes.
CAJUN SPAGHETTI
8 quart stock pot (to boil noodles)
another for sauce
1# ground beef
1# ground sausage
2 cans of Hunt's spaghetti with meat sauce
1 large onion, chopped
1 large bell pepper, chopped
2 TB chopped/minced garlic
1-10 oz. can diced tomatoes and green chilies
1 c. sugar
Cajun Seasoning (to taste)
2# pounds spaghetti
Brown ground beef and ground sausage, drain.
Add seasonings, vegetables, and diced tomatoes.
Simmer about 30 minutes. Add remaining ingred
and simmer till desired consistency. Boil spaghetti,
drain. Pour sauce into spaghetti and mix well. Enjoy!
Crawfish Etouffee
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper
1/2 cup chopped yellow pepper
2 cloves garlic-minced
1 stick butter
1/2 cup Picante sauce
1 can cream of mushroom soup
1 cup cream of celery soup
1/2 tsp Creloe seasoning
1/2 tsp Old Bay seasoning
1/2 cup chopped green onions
1 lb crawfish tails
1/2 cup white wine
Saute first 4 ingred in butter until tender.
Add soups, Picante, green onions and seasonings
and simmer about 10 min. Add crawfish tails and
wine, simmer again for about 15 min. Serve over
hot rice. 4 servings
"It's In There" Casserole
2 cans mushroom soup
¼ cup milk
1 small pkg. frozen peas
2 cups ham chunks
1 pkg. cubed chicken
1 small pkg. tator tots
½ large diced onion
1 pkg. washed, chopped mushrooms
1 cup grated cheddar cheese
In large casserole dish wisk soup and milk.
Cook onion with chicken. When chicken is no
longer pink add mushrooms. Cook until
mushrooms are tender. Add rest of ingredients
to mushroom soup and mix well. Salt and pepper
a little.
Layer unthawed tator tots across soup mixture
till covered.Sprinkle cheese over tots until
covered. Bake at 400° for 60 minutes.
Captain Crunch Chicken
2 c Captain Crunch cereal
1 1/2 c corn flakes
1 egg
1 c milk
1 c all purpose flour
1 t onion powder
1 t garlic powder
1/2 t black pepper
2 lb chicken breast, cut in 1 ounce tenders
vegetable oil for frying
Coarsely grind or crush the two cereals and
set aside. Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders
and black pepper. Set this aside also. Dip
the chicken pieces into the seasoned flour. Move
around to coat well, then shake off excess flour.
Dip into the egg wash, coating well, then dip into
the cereal mixture, coating well. Heat oil in a
large heavy skillet to 325°. Drop coated chicken
tenders carefully into the hot oil and cook until
golden brown and fully cooked, 3 to 5 minutes
depending on size. Drain and serve immediately
with Creole Mustard Sauce.
Creole Mustard Sauce:
1.5 cups
1 c mayonnaise
1/4 c Creole style mustard OR 1/4 c Dijon
1 T yellow mustard
1 T horseradish
1/2 t cider vinegar
dash of Worcestershire Sauce
1 t red wine vinegar
1 t water
1/2 t cayenne pepper
1/2 t salt
1 T green onions, sliced into 1/4 in. pieces
1 T crushed garlic packed in oil
1 t finely chopped green pepper
1 t finely chopped celery
1 t finely chopped onion
Cajun Style Pot Roast
1 beef or pork roast
1 onion, chopped
1/3 cups parsley, chopped
½ cups celery, chopped
Several cloves garlic, halved lengthwise
Few tablespoons cooking oil
About 2 cups Italian dressing
½ cup green onions, chopped
Seasoning:salt, red & black pepper, or Tony Chacheres
Seasoning®, if possible, Accent®
Water
Up to 3 days ahead, cut several small slits in both sides of roast
and insert garlic pieces. Pour italian dressing into flat-bottomed
dish and place roast into it. Marinate, flipping roast a few times,
for at least 24 hours in refrigerator. Remove and drain well. Let
meat come to room temperature.
In a heavy pot place a couple of tablespoons oil and heat until hot.
Place roast in pot and brown very,very well on all sides. Don?t be
overly afraid to burn it. It really should be dark brown. When its
just about done browning(you may need to add a bit of water from
time to time to prevent burning) add onions & celery to the pot and
sauté until they start to brown. Add parsley and green onions, and
add enough water to cover roast. Add a little seasoning, but
remember that the gravy needs to be reduced. Cover and cook
until roast is tender. Uncover and let gravy boil down until it?s
richly flavored. Season well. Simmer for a few more minutes and
then serve over rice.
Pepsi Pot Roast
1 3-4 lb beef roast
1 pkg. dry onion soup mix
1 can cream of mushroom soup
12 oz. Pepsi (not diet)
chopped carrots, celery, onion
Mix together, cook on low in crockpot for 6 hours
Chicken Stew
Chicken pieces of choice
1-2 TB of prepared roux
Cajun Seasoning, as desired
Salt, as needed
1 small onion, chopped
1 small bell pepper, chopped
1-2 TB chopped/minced garlic
1 can Rotel tomatoes
Water, as necessary for preparation.
Brown seasoned chicken. Drain. Add remaining ingredients
with water as desired. Bring to a boil, then simmer over
medium heat till chicken and veggies are fork tender and
gravy is to desired thickness.
Crockpot Sausage & Potatoes
1 1/2 lbs of smoked sausage
1 can cheddar cheese soup to taste
1 soup can of milk
1-2 pound package of hash browns
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tbs. minced garlic
Spray crockpot with Pam first
Combine thick slices of sausage, hash browns, onions,
pepper,& garlic in crockpot. Stir Gently. Whisk soup & milk
together & pour over the above mixture.
Cook on low for 8 hours
