Recipes from Home
Contributor: Shelly McCracken2002 Cowley Cookbook 2 cups butter or margarine1 cup chopped celery1-4 ounce can mushrooms or 1/4 lb fresh sliced mushrooms2 cups all-purpose flour2 cups chicken broth2 cups Chicken Mix1 cup milk1/4 cup chopped pimiento, if desired1 T parsley flakescooked riceslivered almonds, for garnish …
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 McCracken
2002 Cowley Cookbook
1/2 cup water
5 T cornstarch
3/4 cup brown sugar, firmly packed
1 tsp. salt
1-20 ounce can pineapple chunks, drained, reserving juice
2 cups Chicken Mix
2 T soy sauce
1/4 cup white vinegar
2 cups chicken broth
2 cup water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green peppers
2 large tomatoes, cut in wedges
In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5-7 minutes, until mixture starts to thicken. Add chicken mix, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.
Put chicken broth and 2 cups water in a large saucepan. add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to chicken mix mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over hot cooked rice.
Makes 8-10 servings.
Contributor: Shelly McCracken2002 Cowley Cookbook 11 lb chicken (4 medium fryers), cut up4 quarts cold water3 T parsley flakes4 carrots, peeled and chopped4 tsp. salt1/2 tsp. pepper2 tsp basil Combine all ingredients in large kettle or Dutch oven. Cover and cook over high heat until …
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: Jennie Lewis
2002 Cowley Cookbook
Grind together:
1 pound ham
1 1/2 pork steaks
Add:
1 cup milk
2 beaten eggs
1/2 tsp. pepper
1 cup cracker crumbs
Mix all ingredients and shape in loaf. Bake in slow oven (250 degrees) about 1 1/2 hours, then at 350 degrees for 1 1/2 hours. Drain off all fat and baste every 15 minutes for the last hour with the following:
1/2 cup vinegar
1 tsp mustard
1 1/2 cup brown sugar
1 cup water
Mix together and cook before using to baste.
Contributor: Shelly McCracken2002 Cowley cookbook Saute’ until tender, but do not brown: 1/2 cup chopped celery1/2 cup chopped onion1/2 cup butter Combine and add to above ingredients: 1 can cream of mushroom soup1/2 cup water8 ounces cheese spread Heat until cheese melts. Add: 10 oz. …
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 …
Contributor: Unknown
2002 Cowley Cookbook
8 ounces cream cheese, cut in bits
1/2 cup milk
3/4 cups Parmesan cheese, grated
8 oz. fettuccine, cooked and drained
1/2 cup butter or margarine
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
From Enrichment Meeting, May 20012002 Cowley Cookbook 2 cans crescent rolls (8 per can or make your own) Arrange in circle around pizza pan, overlapping dough with pointed ends towards outside of pan. (We did it differently, making each one separate; do it anyway you …