Mash 2 ripe avocados.  Blend in:

1 chopped tomato
1/4 cup grated onion
1/2 teaspoon seasoned salt
1 tablespoon lemon juice

Makes 2 1/2 cups.

Note:  I don’t use that much onion.  Add only to taste.

Printable Version

The post Guacamole appeared first on The Cowley Cookbook.

2 cups uncooked rice (not instant)
1 can cream of mushroom soup
1 can chicken gumbo soup
1 soup can water
1 pkg dehydrated onion soup mix
2 1/2 lb frying chicken

Mix rice, soups and water in roaster, casserole or baking dish (greased).  Sprinkle with 1/4 pkg of dry soup mix.  Place chicken pieces on top and sprinkle with remaining soup mix.  Cover and bake for 2 hours at 325 degrees.  Makes plenty for 5-6 people.

Printable Version

The post Baked Chicken Over Rice appeared first on The Cowley Cookbook.

1 chicken
1 sliced carrot
1 sliced onion
1 sliced stalk of celery, including leaves

Cook chicken until tender in salt water with onion, carrot and celery.  Let simmer until tender.  Take the meat off bones and cut chicken in small pieces

Sauce:

2 cans cream of mushroom soup
1 can cream of chicken soup
milk to thin
savory salt
celery salt
1 large can Chinese noodles

Place noodles, chicken and sauce alternately in casserole dish and let stand several hours or overnight in refrigerator.  Noodles on top.  Heat thoroughly and serve.

Note:  Broth can be used for another meal.


Printable Version

The post Chicken Casserole appeared first on The Cowley Cookbook.

“This came to a ward dinner, so I know it’s delicious.”

Saute 1 small minced onion and 2 whole cloves garlic in oil until transparent.  Add one 2 1/2 size can tomatoes and cook together for a few minutes.  Add:

1 T salt
1 tsp pepper
1/2 tsp sweet basil
1 large can tomato paste
1 paste can water
1 bay leaf (optional)

Simmer slowly to make a thick gravy, adding more water if necessary.  Remove garlic and bay leaf before serving.

Meatballs

1 lb hamburger
1/2 cup crushed cracker crumbs
1 T salt
1 tsp pepper
2 garlic cloves, finely chopped
4 T parmesan cheese
3 tsp chopped parsley
2 eggs

Mix well and form into small balls.  Brown in fry pan and add to hot gravy.  Serve over hot spaghetti pasta.  Top with cheese.

Printable Version

The post Spaghetti appeared first on The Cowley Cookbook.

1 1/2 lb hamburger
1/2 cup chopped onion
1 small can chopped green chilies
1 8 oz jar taco sauce
1 can cream of mushroom soup
1 small can condensed milk
6-8 oz cubed cheddar cheese
salt and pepper to taste
1-12 oz pkg. corn chips

Brown hamburger and onion, mix with all other ingredients and place in casserole.  Bake uncovered for 30 minutes at 350 degrees.

Printable Version

The post Mexican Casserole appeared first on The Cowley Cookbook.