TUNA PASTA SALAD

12 oz. rotini pasta
2- 6 oz. cans tuna, drained
1/2 cup finely diced red onion
1/2 cup finely diced bell pepper
1 Tbsp olive oil
1 cup mayonnaise
1 cup Ranch dressing
1/2 cup Italian dressing
2 tsp. Italian seasoning
1 tsp. sugar
1 tsp. celery seed
1 tsp. minced garlic
1 tsp. cilantro leaves or basil
1/2 tsp. dill weed
1/2 tsp. salt
1/2 tsp. black pepper

Cook rotini pasta according to basic package directions. Drain and
drizzle with olive oil; stir gently, and set aside.

In a large mixing bowl, combine all other ingredients. Mix well, and add
pasta. Stir gently, cover and refrigerate until chilled. Great for hot
summer days!

Tomato Gravy

Heat about an one-fourth inch of bacon grease
in a 12 inch skillet. Gradually add flour until it stirs well, absorbs
the oil, but is slightly thinner than 'Thickning Gravy'. The amount of
flour varies from time to time, but on a guess, I'd say about 1/3 cup.
Cook on medium-high, stirring constantly, until it's medium brown and
remove from heat.

In a mixing bowl, mash about three cans whole tomatoes with juice (or
the fresh-frozen, thawed equivelent), and pour into gravy mixture. If using canned tomatoes add a tablespoon of lemon juice. You can also puree the tomatoes in a blender if you like it smoother. Bring to a boil, simmer a few minutes, add salt and pepper and serve over a crumbled biscuit, or sop it up.

Serve with biscuits alone or with bacon or sausage on the side. This is a big family favorite!

Spiced Honey-Butter Baked Chicken

8-10 Chicken thighs or drumsticks1 stick Salted butter, melted
1/4 cup Honey
1 & 1/2 tsp. unsweetened lemonade Koolaid
3 tsp. Paprika
1 tsp. Black pepper
1/2 tsp. Thyme leaves
1 tsp. Garlic powder
1 tsp. Ground sage
2 tsp. Instant bouillon chicken-flavored granules

Preheat oven to 375 degrees. Lightly spray a casserole dish
with butter-flavored Pam; set aside.

Remove skin from chicken and pierce with a knife
to help ensure internal doneness. Place chicken in a single layer in
casserole dish.

Mix honey into melted butter, and brush or spoon one-half of mix-
ture over chicken. Set the remaining honey/butter aside.

Pour all dry ingredients in a small bowl or cup and mix well. With
a teaspoon, sprinkle one-half of mixture evenly over chicken, and set
the other half aside.

Place in oven and cook uncovered for 30 minutes. Remove from oven
and gently turn chicken with a fork; try not to disturb the top coating
as you turn. Reheat remaining honey/butter in microwave until warm and
liquid, and pour evenly over turned chicken. Sprinkle with remaining
dry ingredients and return chicken to oven. Cook for an additional 30
minutes.

Remove chicken from oven and increase heat to 475 degrees. Baste
by spooning the liquid in bottom of the pan over the chicken until well-
coated, or use a basting bulb. Return to oven and let cook for 7-10
additional minutes, or until chicken is brown and sizzling. Remove from
oven and baste chicken again. Cover with foil and let sit for at least
ten minutes before serving. Serves eight.

Sausage Dressing

1 pone Cornbread for Dressing (recipe below)
3-4 pounds ground sausage
2 large onions, diced
1 cup chopped green onion
1/2 cup chopped red bell pepper
1 0.5 oz bottle rubbed or ground sage
2 tsp. ground cumin
1 & 1/2 TBSP ground coriander seed
1 TBSP minced garlic
2 tsp. celery seed
2 tsp. salt
2 tsp. black pepper
1 cup margarine (preferably Parkay)
3 vegetable bouillon cubes (2 if extra large)

Prepare cornbread and set aside to cool.

Grease two 9 X 12 casserole dishes and set aside. Preheat oven
to 450 degrees.

Crumble sausage in skillet, sprinkling lightly with meat tenderizer
and cook until browned and well done. Drain and set aside. Crumble
cornbread into small pieces in a very large bowl. Add sausage and
next ten ingredients, mixing well. Pour evenly into greased casser-
ole dishes.

Prepare broth by mixing eight cups water, margarine and bouillon
in a saucepan. Heat on medium-high until margarine has melted and
bouillon has dissolved. Remove from heat and pour evenly over both
dishes of dressing. Place in oven and bake at 450 for 35-40 minutes,
or until golden brown. For best results, top with country or breakfast
gravy (I prefer Pioneer brand Sausage flavored country gravy mix).

Makes enough for a large gathering, or an extra pan to share.



Cornbread for Dressing

3 cups self-rising cornmeal
1 cup self-rising flour
3 large eggs
1 & 1/2 TBSP sugar
2 cups water

Preheat oven to 400 degrees.

Grease pan (I use a 12-inch cast-iron skillet) well, and sprinkle
bottom lightly with cornmeal.

In a large mixing bowl, stir together all ingredients, mixing well.
Pour into prepared pan and bake for 30-35 minutes, or until bot-
tom of cornbread is a deep brown. Remove from oven and let sit
5-10 minutes before turning bread over (upside-down) onto a
plate or platter.

Note: This recipe is intended for dressing, and is not especially ap-
petizing as a bread dish alone.
(See other recipes for cornbread in this blog)

Salmon Croquettes (or patties)

(All measurements are approximate and may be
adjusted to taste. All but the first four ingredients are optional)

2 cans salmon, drained, flaked, and bones crushed
1 & 1/2 cups flour (plain or self-rising)
2 large eggs, slightly beaten
1 large onion, finely chopped
6 finely crushed saltine crackers
4 Tbsp. Prepared mustard (may use dry in lesser amounts)
2 or 3 Tbsp. Lemon pepper
1 or 2 Tbsp. Hot sauce
2 tsp. basil
1 tsp. Celery seed
1/2 Tbsp. minced garlic (fresh or bottled)
(Add in 1/3 cup of diced green onion or diced red pepper for
extra color and flavor, if desired)
Salt and pepper to taste.

In a large mixing bowl, add drained salmon and be sure to crush all
bones with your fingers. Add flour and mix. Add remaining ingredients
and mix well. This should be a thick, formable mixture.
Form into small, sausage size patties (about 7 to 9 at a time) and
fry in about 1/2 inch of vegetable or canola oil (you may need to
add more oil periodically) in a 12 inch skillet on medium high.
Flip when first side is brown and crispy, and take up when the
other side is the same. If oil becomes too brown, you may need to
replace it.

Take croquettes up on a paper towel lined pan and serve with mustard,
ketchup, and/or hot sauce with your favorite side dishes. We like it
with mashed potatoes or mac & cheese and a vegetable dish/salad.

Salmon Burgers

1 can (14 3/4 oz.) Pink Salmon
2 tbsp lemon juice
1-1/2 tbsp Dijon style mustard
3/4 cup dry bread crumbs
1/2 cup sliced green onions
3 egg whites
salt and pepper to taste

(I also add sage, ground red pepper, and a dash of olive oil; optional)

Drain (well) and flake salmon, crushing all bones. Combine lemon juice
and mustard. Blend flaked salmon with bread crumbs, green onions, and
lemon juice/mustard mixture. Mix in egg whites until well blended.
Form mixture into patties (five to seven, depending on size you desire)
and saute' in a skillet in about 1/4 inch of oil until golden
brown on both sides. Serve each burger on a bun with lettuce,
tomato slices and condiments as desired.

4-6 servings

Crawfish Cocktail over Rice

(MudBug Cocktail)

2 – 12 ounce packages frozen, cooked crawfish tail meat (thawed)
1 & ¼ cups water
2 cups salsa (or picante sauce)
½ cup (or one stick) butter or margarine
½ Tbsp. key lime or lemon juice
1 tsp. sugar or Splenda
½ tsp. basil or cilantro leaves
½ tsp. garlic salt
½ tsp. paprika
dash or two hot-sauce (optional)
one-eighth cup corn starch (or plain flour)

Add all ingredients, except for corn starch/flour, to a two-three
quart boiler. Stirring occasionally, heat on medium-high until warm
and butter has melted (about 10-15 minutes). Remove from heat.

In a small bowl, mix corn starch with 1/3 cup cold water. Mix thor-
oughly. Return boiler to stove and increase heat to high. Add cornstarch
& water mixture, stirring immediately, and stir often until until bubbly
and slightly thickened. Remove from heat immediately, cover and let
sit for 5-10 minutes. Serve warm over rice.

Note: thickness can be altered by adjusting the water and cornstarch
amounts.

Chili-Cheese Meat ‘N Tater Casserole

2-15 ounce cans whole potatoes, drained
1-15.5 ounce can whole kernel corn, drained
½ teaspoon cilantro leaves
½ teaspoon coriander seed
½ teaspoon dry minced garlic
2 teaspoons dry chopped onion
salt & pepper
3 cups cheddar cheese, divided
1 & ½ pounds ground beef
1 teaspoon meat tenderizer
1-14.5 ounce can diced tomatoes, undrained
1 cup medium salsa
1-1.25 ounce packet taco or chili seasoning mix
2 cups water
2 Tbsp chili powder
1/3 cup uncooked rice

Grease a 9X12 deep roaster pan with shortening. Slice potatoes
thinly into pan. Spoon corn evenly over potatoes. Sprinkle cilantro,
coriander, garlic, onion, salt and pepper to taste over corn and
potatoes. Top evenly with 2 cups shredded cheese (do not stir). Set
aside.

Preheat oven to 350 degrees.

Place ground beef in a large skillet and sprinkle in meat tenderizer.
Brown well and drain. Return to heat and add tomatoes, salsa, contents
of chili/taco seasoning packet, water, chili powder and rice. Bring to
a bubbly boil, stirring often.

Remove meat mixture from heat and spoon over potato/corn mixture in
pan as evenly as possible. Cover and bake at 350 for 30 minutes.
Remove from oven and sprinkle remaining cheese (1 cup) over top.
Increase heat to 400 degrees and bake uncovered for an additional 1
5-20 minutes. Remove and let cool at least five minutes.

Serve over corn chips, tortillas or with cornbread. Garnish with chopped
green onions, sour cream, and/or additional cheese if desired. Serves six
to eight.

Chicken Dressing

Boil and bone a whole chicken, reserve broth. Mix crushed chicken bouillon
into broth while it's still hot and be pretty generous with it.

Prepare and cook one large pone of cornbread using three eggs and
water instead of any milk, and set aside. (Self-rising cornmeal and
flour are fine). Set aside.

Preheat oven to 425-450 degrees and grease (well) a large baking
dish (the one bigger than 9x11). Set prepared dish aside.

In a super large halloween-candy-size bowl, crumble cornbread,
chicken meat, finely chopped celery (or celery seed, a
little goes a long way), A large, finely chopped onion, a little
crushed or minced garlic, a good bit (1/2 a bottle or so...) of
ground sage, more crushed chicken bouillon, Rosemary (optional), and
salt and pepper to taste. Mix and pour into baking dish. Now pour
the broth mixture over it until it just reaches the top of the
dry ingredients.
Dot with big glops of butter or parkay about two inches
apart. Bake until bubbly and medium brown on top for about 1 hour
(time may vary, so keep a close check).

You really can't mess this up if you add the spices carefully. Also
you can add anything you like, like bell pepper or hot peppers.
Serve with gravy and/or cranberry sauce, Turkey, veggie sides and
desserts and you've got a feast.

Chicken Cobbler

2 large chicken breasts
3 TBSP chicken bouillon granules
2 tsp. black pepper
1 tsp. ground or rubbed sage
3/4 cups margarine
1 1/2 cups self-rising flour
1 cup milk

Place chicken in a boiler, cover with water, and cook on
med-high until done. Reserve 3 cups of broth (water the chicken
was cooked in). While reserved broth is still warm, add bouillon
granules, pepper and sage. Stir well and set aside.

Remove all fat and bone from chicken breasts and cut or tear into
bite-size chunks. Set chicken aside.

Melt margarine and pour into 13x9x2 baking dish. Mix flour and
milk, stirring until well blended, and pour over margarine using
a large cooking spoon to distribute as evenly as possible. Do not
stir.

Scatter chicken pieces over flour mixture. Stir broth and pour
very slowly and evenly over chicken; again, do not stir. Place in
350 degree preheated oven and bake for 65-70 minutes until
golden and bubbly.

Remove from oven and let stand for about 10 minutes before
serving.

Enjoy!

Chicken (or Turkey) Salad

-->Chicken/Turkey Salad
3 (slightly rounded) cups chopped chicken or turkey meat
3/4 cup finely diced onion
1 cup mayonnaise
1/2 cup dill relish
1 TBSP  Ranch Salad Dressing & Seasoning Mix
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. Splenda or sugar
1/2 tsp. ground sage
1/2 tsp. dill weed
1/2 tsp. celery seed

Mix last ten ingredients in a medium mixing bowl. Add chicken
or turkey, mix well, cover and chill. Great on crackers or for
sandwiches.

Breakfast Casserole

1 lb. ground breakfast sausage
1 onion, finely diced
8 large eggs, lightly beaten
1 lb. velveeta
1 cup shredded sharp cheddar
1 tsp. minced garlic
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. ground sage

Crumble sausage in saucepan, sprinkle lightly with meat
tenderizer (optional; helps meat crumble more finely),
add onion and brown onmedium heat stirring as needed.
Drain excess liquid and set aside.

Preheat oven to 350 degrees F. Cube velveeta into squares
into a large, microwave-safe mixing bowl. Add milk and
microwave, stirring frequently, until just melted. Add
sausage, spices, and stir well. Slowly add eggs, stirring
until well blended. Pour into 13 X 9 X 2 inch baking pan
sprayed with butter-flavored Pam. Bake uncovered for
30 minutes or until firm and light golden brown. Cool five
minutes, slice and serve. Great with toasted English muffins.

(Great for company)

Cabbage Casserole

Lisa's
Cabbage Casserole:

1 large head cabbage
1 - 26 oz. can Cream of Mushroom soup
2 & 1/2 cups shredded sharp cheddar-
cheese
1 cup milk
1 teaspoon parsley or cilantro leaves


Chop cabbage into bite-size pieces.
Cover in water and boil until tender. Drain in a colander.

In a large bowl, mix cream of mushroom soup, shredded cheese,
milk, and parsley or cilantro. Stir in cabbage. Add salt and
pepper to taste, or one-half teaspoon each. If mixture is
really thick and doesn't stir easily, add a little more milk.

Pour into greased 9x11x2 baking dish, dot with butter or margar-
ine, and sprinkle with cracker crumbs. Cook in 350 degree preheated
oven for about 1 and 1/2 hours.Should be brown and bubbly on top.
Easy and delish, especially if you like cabbage.

Corn Casserole

Make 'Em Eat Corn' Casserole


2 15.25 ounce cans whole kernel corn
Reserved juice from one can corn
One large egg
1/4 cup milk
1/2 cup self-rising flour
1/3 cup margarine, melted
1 cup bell pepper, diced
2 cups sharp cheddar cheese, shredded
1 tsp. dry minced garlic
1 tsp. cilantro leaves
1/2 tsp. pepper
1/2 tsp. salt

Preheat oven to 375 degrees.

In large mixing bowl, lightly beat egg with a whisk. Add liquid
from one cancorn, milk and flour, blending well with whisk.

Add remaining ingredients and stir well. pour into a lightly
greased a  9 x 13 casserole dish, and smooth top with large
spoon.

Bake for 35-40 minutes or until sizzling and edges are golden
brown.If desired,garnish with additional shredded cheese and
parsley.

Cucumber & Tomato Salad

Cucumber Salad

4 jumbo cucumbers (or 8-9 small)
1 large tomato (or 2 medium)
1/2 cup finely diced onions
1 tsp. dill weed
1 1/2 cup mayonnaise
1 cup Italian dressing
1/2 packet Ranch Salad Dressing & Seasoning Mix
3 tsp. black pepper

Peel cucumbers and dice into chunks. Dice tomatoes. Place
cucumbers and tomatoes in a colander for about 1/2 hour to
remove excess juices.

In a large bowl, combine and mix remaining ingredients. Add
cucumbers and tomatoes and stir well. Cover and refrigerate
a few hours or overnight before serving. Mixture will become
more liquid after sitting, so use a slotted spoon to serve if
removing excess sauce is desired. This is a family favorite.

Yield: 8-10 servings

Best Boiled Potatoes

12 average red-skinned potatoes
Unseasoned meat tenderizer
Beef Bouillon Granules
Chicken Bouillon Granules
Black Pepper
Onion Powder
Salt
1 TBSP minced garlic
1 TBSP Basil
1 & 1/2 cups margarine (I prefer Parkay)

Wash unpeeled potatoes well and pierce each several
times with a paring knife. Place in a large boiler.

Sprinkle the exposed surface of each potato liberally
with tenderizer, beef & chicken granules, pepper, onion
powder and salt. Cover potatoes with water to about an
inch above top of potatoes. Add garlic, basil and mar-
garine, but do not stir.

Heat on medium-high until liquid just begins to boil.
Reduce heat to low and let simmer for about 2 to
2 & 1/2 hours, stirring very occasionally and adding
more water if needed. Potatoes should steam lightly and
bubble very slightly; adjust heat accordingly. Turn off
heat and let sit for 20-30 minutes before serving

10-12 servings

Fried Garden Goulash

Fried Garden Goulash

(All measures are approximate)
Squash or zucchini (five to seven, medium/small)
Onion (one, small)
Green tomatoes (five or six, medium/small)
Hot peppers (one or two)
Okra (optional)
One or two potatoes
flour, salt & pepper

You dice it all, season, stir, batter lightly with flour
by tossing in a bag (mixture may be a little mushy), then
fry in about 3/4inch of oil on medium high heat, turning
frequently, until much of the mixture is brown and crispy.
It's best to fry it in increments, adding more oil as need-
ed, and taking up on a paper-towel lined dish. It also helps
prevent sogginess to let the tomatoes drain awhile in a col-
lander before mixing with other ingredients.

I love this recipe!
***

(Image is of pre-cooked mixture)

Southen-Style Tater Salad

Southen-Style Tater Salad
(Egg-Free Recipe)


5 pounds potatoes
1 1/4 cup finely chopped dill pickle slices
1 packed cup finely diced onion (preferably red)
1 1/2 cups mayonnaise
1/2 cup Ranch dressing
1/4 cup milk
2 TBSP prepared yellow mustard
1 TBSP sugar
2 tsp. black pepper
1 tsp. salt
1 tsp. basil
1 tsp. garlic powder

Peel, wash, and dice potatoes into desired-sized chunks.
Place potatoes in a large boiler and cover with water.
Bring to a boil and reduce heat to medium, stirring gent-
ly and only as needed to minimize breakage. When potatoes
are done and tender throughout, drain well in a colander,
and refrigerate until chilled
(this helps prevent ending up with mashed tater salad).

In a large mixing bowl, combine all other ingredients and
mix well. Add drained, chilled potatoes and stir gently
until potatoes are well coated. If desired, sprinkle top
with paprika for garnish, or cover with sliced boiled eggs
sprinkled with paprika. Cover and chill. Great with BBQ!

(Note: A small bottle of dill relish may be substituted for
chopped dill pickle, but you may not need to add the milk
depending upon consistency)

Southern-Style Buttermilk Biscuits

This is one I usually show instead of tell, so bear with me...

First, get ready. Get a big bowl, biscuit cutter (Or

use a cup rim), large cookie pan. Sprinke your surface
with flour--lightly--wet and flour your cutter or cup
rim and set beside the flour on your surface. Grease
pan with shortening enough to leave white streaks
(I use a paper towel for this).
Preheat oven to about 450.

I make a huge batch for reheating, so I'm trying to
reduce this for you. Pour about two cups plain flour
into your bowl. Don't bother sifting unless flour has
lumps. Sprinkle 3 tsp baking powder (slightly rounded)
and 1/2 tsp salt (also slightly rounded) over flour.
Plop in about 1/4 cup Crisco shortening. Now pour in
about 3/4 cup buttermilk (I recommend whole-milk But-
termilk for this). Get your hands in it and mix well.
If it needs more liquid, add water VERY slowly until
it's just liquid enough to work well with.

Place dough on your floured surface. Wash hands and
coat them with flour. Sprinkle top of dough lightly
with flour and gently smooth it out to about 1/2 inch
thickness. Use cutter or cup to cut without twisting.
If dough is sticky in places, re-sprinkle with flour
lightly. Place on greased sheet with sides almost
touching. Bake about 10-15 minutes or until golden brown.
Allovens are different, so be sure to check bottoms and
cook longer/less if needed.

If you have self rising flour, omit the baking powder
and decrease salt to a generous sprinkle.

(Image is of pre-cooked biscuits, brushed with bacon grease)

Cornbread (for dressing recipes)

Cornbread for Dressing

3 cups self-rising cornmeal
1 cup self-rising flour
3 large eggs
1 & 1/2 TBSP sugar
2 cups water

Preheat oven to 400 degrees.

Grease pan (I use a 12-inch cast-iron skillet) well, and
sprinkle bottom lightly with cornmeal.

In a large mixing bowl, stir together all ingredients,
mixing well. Pour into prepared pan and bake for 30-35
minutes, or until bottom of cornbread is a deep brown.
Remove from oven and let sit 5-10 minutes before turning
bread over (upside-down) onto a plate or platter.

Note: This recipe is intended for dressing, and is not es-
pecially appetizing as a bread dish alone. See other recipes
for cornbread.

Hush Puppies

Hush-Puppies

2 cups self-rising corn meal
1 cup self-rising flour
1/4 cup sugar
1 large egg
1 & 1/2 cups onion, finely diced
2 tsp. black pepper
1 & 1/2 tsp. salt
1 & 1/2 tsp. ground sage
1 tsp. minced or powdered garlic
1 tsp. cilantro leaves
1 TBSP hot sauce (optional)
1/3 cup buttermilk
3/4 cup water

Mix all ingredients well in a large bowl.

Pour vegetable, canola, or peanut oil in a deep fryer
to the indicated fill line (about 2-3 inches) or use
oil fish was fried in. When temperature reaches 375-400
degrees, begin dropping batter by the tablespoon full
(use a serving tablespoon, or about 1/8 cup). Depending
on the width of your deep fryer, you can cook 6-10 at
once, just be sure to leave space for free movement.

When bread begins browning, use a fork to roll over
if it doesn't turn on it's own. When hushpuppies are
equally a deep, golden brown on all sides, remove
onto a paper towel lined dish for serving.

This makes about 40 hushpuppies, perfect for company
with fish, fries and/or coleslaw.

Yummy...

Pumpkin Bread

Punkin' Squares

4 large eggs
2 1/3 cups sugar
2 teaspoons vanilla flavoring
1 cup vegetable oil
1 (16 oz.) can pumpkin
2 cups self-rising flour*
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 & 1/2 cups sweetened flake coconut
1 & 1/2 cups chopped pecans

Heat oven to 350. Lightly grease bottom and sides of a
large casserole dish, approximately 11 X 15.

In a large mixing bowl, beat eggs lightly. Add sugar,
vanilla, oil, and pumpkin and beat until smooth. Stir
in flour, cinnamon, nutmeg, and cloves. Stir in coconut
and pecans. Pour into pan and spread top gently.

Bake 25 to 30 minutes. Cool completely in pan. Top with
cream cheese icing or
applesauce, if desired. Cut into bars and refrigerate.


*If using plain flour, add 2 teaspoons baking powder,
1 teaspoon baking soda, and 1/2 teaspoon salt.

Hamburger Soup

Down-Home Hamburger Soup:

Ingredients:
2 - 2 1/2 lbs ground beef
Medium onion, finely diced (optional)
1 (29 oz) can crushed concentrated tomatoes (Or 12 oz. can paste)
1 pkg (32 oz) frozen mixed vegetables
8 oz. elbow macaroni
2 qts. water
2 TBS crushed beef bouillon
1 tsp minced garlic
2 tsp. sugar (optional)
1 tsp. ground coriander (optional)
1 tsp. basil
3 TBSP. Worstershire Sauce
Salt and pepper to taste.

Brown beef and onion. Sprinkle unseasoned meat tenderizer
on beef for best results. In the meantime, in a large 5 qt.
boiler, mix tomatoes, water, spices and veggies. Drain beef
and onions when done and add to soup mixture.

Cook on medium-high, stirring occasionally, until veggies
are tender and mixture is bubbly. Add macaroni, stir, cover,
and remove from heat. Let sit until it's time to re-heat and
eat (adding water to achieve desired consistency).

That's all folks! Serve with cornbread, rolls,
crackers, or alone. Garnish with grated cheese if desired.
Makes a heap and freezes well. Plus, kids love it!

Potato Chowder

Tater Chowder:

10-12 medium/large potatoes
2 pks. McCormick Country Gravy Mix
(any brand yielding 2 cups prepared gravy per packet)
1/2 cup (packed and rounded) Butter or Margarine
1/2 cup evaporated milk
1 1/2 cups Milk
1/2 tsp. Minced Garlic (optional, or add more to taste)
1/2 tsp. basil
salt and pepper to taste

Peel, wash, and dice potatoes, and place in a large
boiler. Add water to no more than two inches above
potatoes. Boil, stirring occasionally until potatoes
begin to break apart and water has boiled down to
the level of the potatoes leaving a lumpy mixture.
Whisk gravy mixes in just enough hot water to blend
(1/2 to 1 cup) and add to potatoes, stirring well.
Add remaining ingredients, and bring to a boil, add-
ing more milk if mixture becomes too thick, and stir-
ring frequently. Reduce heat and simmer for five minutes.

Serves at least eight

One-pot Creamy Chicken Au Gratin Soup

One-pot Creamy Chicken Au Gratin Soup

1 average-sized whole chicken
1 boxed package unprepared Au Gratin Potatoes (Any Brand)
1 Family Size can Cream of Chicken Soup (26 oz.)
1/2 cup Heavy whipping cream (or 3/4 cup evaporated milk)
1/3 cup cornstarch
One onion, small-medium finely diced-
(or 1 TBSP minced/powdered onion)
1/3 cup Margarine
1 can (15.5 oz.) field peas (with or without snaps)
1 can (15 oz.) small sweet peas
1 can (14.5 oz.) sliced carrots
1 cup uncooked small shells macaroni

Spices:
Instant Bouillon Chicken Granules: 4 TBSP
Minced or powdered Garlic: 1/2 TBSP
Sugar: 1/2 TBSP
Ground Sage: 2 tsp.
Rosemary leaves: 1 tsp.
Thyme leaves: 1 tsp.
Celery Seed: 1/2 tsp.
Crushed Red Pepper: 1/2 tsp. (optional)
Basil: 1/2 tsp.
Black Pepper to taste, salt if needed.

Cook whole chicken in large (about 6-quart size) boiler.
If  possible, cook chicken in advance to allow time for
cooling. Leave water in the pan for preparing broth
(water should cover about 3/4 of chicken after cooking).
Remove and refrigerate
chicken.

Prepare Broth: In the water the chicken was boiled in,
remove any remaining chickenpieces with a slotted spoon.
Add powder package from Au Gratin potato mix, and set
the dried potatoes aside. Add Cream of Chicken soup, on-
ion, and spices and stir. Heat on high until bubbly;
stirring occasionally. While broth is heating, mix whip-
ping cream with cornstarch in a small bowl, stirring
until mixed well. Add to broth when it begins to boil,
stirring continuously for about two minutes. Turn off
heat and cover.

Prepare Chicken: When chicken has cooled enough to handle,
remove all skin, bone andgristle and place meat in a large
bowl. Tear meat into small pieces and set aside.

Prepare Soup: Turn heat on to high. While broth is re-
heating, add chicken meat, margarine, field peas, and dried
potatoes. Bring to a medium boil, stirring occasionally.
Reduce heat, cover, and let simmer for about 25 minutes,
stirring occasionally.

Reduce heat to warm and add sweet peas, carrots and small
shells. Stir well, cover, and let sit for 30 minutes, or
until shell macaroni is tender. Garnish with chopped green
onions, if desired.

Crowd Pleasing Chicken Corn Chowder

(Note: This makes a large batch to serve at least
ten. Adjust amounts accordingly for smaller meals)

Ingredients:
5 to 6 pounds potatoes, (12-15 medium potatoes)
One 15.25 oz. can whole kernel sweet corn, undrained
3 pounds boneless, skinless chicken breast fillets
2 sticks butter or margarine
Medium onion, diced (optional)
26 oz. (Family size) Cream of Chicken soup
Two 5 oz. cans evaporated milk
Two pkgs. dry Country Gravy mix (about 1.32 oz each), unprepared
2 and 1/2 tsp minced garlic or garlic powder
2 TBSP chicken bouillon granules
2 tsp ground or rubbed sage
2 tsp sugar or Splenda
1 tsp black pepper
1 tsp Basil leaves
2 tsp Cilantro leaves
1 slightly rounded tsp Rosemary leaves
1 slightly rounded tsp Thyme leaves
7 dashes of Hot Sauce (Cayenne Pepper Sauce, about 2 tsp)
2 cups Milk (2% or whole)

Peel, wash, and dice potatoes. Place in 8 quart (or larger)
boiler, cover with adequate water and boil until potatoes are
tender. Drain off excess water to about one inch below top of
potatoes. Pour undrained corn on top of potatoes and set aside.

Cut chicken into dice-size pieces and saute with onion in mar-
garine on high heat, stirring often until done. Lightly sprinkle
with unseasoned meat tenderizer (optional) after cooking, stir
well and add mixture to potatoes and corn. Stir lightly and set
aside. (Note: Chicken is easier to cut when partially frozen.)

In a large mixing bowl, combine remaining ingredients and
mix well. Add to soup mixture, stir, and heat on medium high
until mixture begins to bubble consistently, stirring often
but gently. Reduce heat (to about medium-low) and simmer for
15-20 minutes, stirring occasionally to prevent scorching.
If chowder becomes too thick, add more milk until desired
consistency is achieved. Remove from heat, let cool slightly,
and serve. Great with breadsticks, crackers, or cornbread.
(Most kids will eat it!)