Recipes from Home
Contributor: Shelly McCracken2002 Cowley Cookbook 2 T minced shallots1 T chopped fresh thyme (or 1 tsp. dried)3 T honey1 T Dijon mustard1/2 tsp salt1/4 tsp ground red pepper4 salmon fillets, about 6 ounces each (1″ thick)vegetable cooking spraythyme sprigs-optional Prepare grill or broiler. Combine first …
Contributor: Shelly McCracken2002 Cowley Cookbook 1 (3 lb, 2 oz) can whole chicken Drain, reserving broth. Remove skin, bone and fat. Add water to reserved broth to make 1 1/2 cups. 1-4 ounce can chopped green chilies4-6 T dried minced onion1-10 3/4 ounce can condensed …
Contributor: Shelly McCracken
2002 Cowley Cookbook
2 cups butter or margarine
1 cup chopped celery
1-4 ounce can mushrooms or 1/4 lb fresh sliced mushrooms
2 cups all-purpose flour
2 cups chicken broth
2 cups Chicken Mix
1 cup milk
1/4 cup chopped pimiento, if desired
1 T parsley flakes
cooked rice
slivered almonds, for garnish
Melt butter or margarine in a large skillet. Add celery and mushrooms. Saute’ until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth. Cook 3-5 minutes, stirring constantly, until thickened. Add Chicken Mix, milk, pimiento if desired, and parsley flakes. Simmer 10 minutes. Serve over hot cooked rice. Garnish with slivered almonds.
Makes 6 servings.
Variation: For a party luncheon, serve in baked puff pastry shells.
Contributor: Shelly McCracken2002 Cowley Cookbook 2-10 3/4 ounce cans cream of chicken soup2 cups Chicken Mix2 cups chicken broth4 cups cooked long-grain rice1-9 1/2 ounce can chow mien noodles3 medium tomatoes, sliced1 cup chopped celery1/2 cup chopped green pepper1/2 cup chopped green onions1-20 ounce can …
Contributor: Shelly McCracken2002 Cowley Cookbook 1/2 cup water5 T cornstarch3/4 cup brown sugar, firmly packed1 tsp. salt1-20 ounce can pineapple chunks, drained, reserving juice2 cups Chicken Mix2 T soy sauce1/4 cup white vinegar2 cups chicken broth2 cup water2 cups uncooked long-grain rice1/2 cup thinly sliced …
Contributor: Shelly McCracken
2002 Cowley Cookbook
11 lb chicken (4 medium fryers), cut up
4 quarts cold water
3 T parsley flakes
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp basil
Combine all ingredients in large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove and discard bones and skin.
Put chicken into six one pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six one pint containers, again with 1/2-inch space at top. Seal and label containers. Freeze, using within 3 months.
Use this mix for:
Chicken Burgers
Hawaiian Haystacks
Sweet & Sour Chicken
Chicken ala King
Contributor: LeRose Peterson2002 Cowley Cookbook 8 chicken breasts.1 stalk celery1 carrotonion flakes2 bouillon cubes1 cup ricebroccoli, fresh or frozen Cover with water chicken with water, add celery, carrot, onion flakes and bouillon cubes. cook for 30 minutes until tender. . Add a celery stalk, carrot …
Contributor: Shelly McCracken
2002 Cowley cookbook
Saute’ until tender, but do not brown:
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter
Combine and add to above ingredients:
1 can cream of mushroom soup
1/2 cup water
8 ounces cheese spread
Heat until cheese melts. Add:
10 oz. broccoli
1-7 oz. precooked rice (cooked per package directions)
Combine with hot cheese mixture; turn into greased 2-quart casserole. Bake for 45 minutes.
Contributor: Shelly McCracken2002 Cowley Cookbook 4 T flour4 T shortening1-2 cloves mince garlic1 large onion, chopped1 bell pepper, chopped1 cup celery, chopped1-2 cans tomatoes (if one can is used, add an equal amount of watersalt and pepper to taste1 1/2 to 2 pound shrimp1 can …