I
got this recipe from one of my best friends - Sandy Blackwell - at Xerox. It
was her father's recipe and it's worth the extra time it takes to make.
2 C
Water
1
tbsp Mustard
2
tsp Cayenne Pepper
½ C
Sugar
½ C
Liquid Hickory Smoke
½
tsp Salt
Simmer
until desired thickness - and keep a splatter screen over the pot as it gets
thick. This stuff can be like lava, and with all that sugar, it's not fun to
clean up off the stove.
Jenny's Wilted Lettuce Salad
Uncle
Clarence, Daddy's brother, came to visit fairly often when I was a kid. He
brought this recipe with him and asked Mom to make it for us one night with
dinner. I don't remember what she cooked, but I remember this delicious salad.
3 C
Lettuce (I use leaf lettuce.)
1
bunch Green Onions, chopped
4
strips Bacon, fried and crumbled
1
tsp Vinegar
1
tsp Salt
¼ C
Bacon Grease
Shred
lettuce. Chop onions and combine. Fry bacon, crumble and sprinkle over lettuce
and onions. Mix salt and vinegar together and pour over salad. Bacon grease
should be still very hot (not smoking hot, just hot)... pour it over the salad
and toss quickly. Serve immediately.
Jenny's Chicken Broccoli
Casserole
This
one came from a caterer in Florida who just happened to be the aunt of my best
friend in high school. It's quick - you can used a good quality canned chicken
if you like; it's easy; and it's SO good, people will think you're a gourmet
chef when you serve it to them.
Poach
6-8 large chicken breasts (or use an equivalent of that good canned white meat chicken)
(be sure to season with salt, pepper, garlic, celery, onion... you know the
drill...)
While
that's cooking, cook enough broccoli, spears or cut, to cover a
9"X13" baking dish, one layer deep... fresh or frozen, but fresh is
best.
For
the sauce, you'll need:
1
can Campbell's condensed Cream of Chicken soup
8oz
Sour Cream
¾ can
milk
½ stick
of butter
1
small can of mushroom slices
Salt
and pepper to taste
Combine
sauce ingredients and heat through - do not allow to boil. Just get it good and
hot.
Spray
your 9"X13" baking dish with non-stick spray. Tear your chicken into
pieces or cut it - whatever you like best. Put the chicken in the bottom of the
pan, covering it. Next, pour the sauce over all the chicken. Next, layer the
broccoli on top. Dot with more butter. Put it into a 350 degree oven and bake
until hot and bubbling. This is wonderful with a salad and served over either
rice or noodles.
§
"I do not like
broccoli. And I haven't liked it since I was a little
kid and my mother made me
eat it. And I'm President of the United States and I'm not going to eat any
more broccoli."
~George Bush, U.S.
president, 1990
§
This
is quick. It's easy. It's delicious... but mama mia! It's TART.
1
Cucumber, peeled and sliced approximately 1/8" thick
1
medium Onion, cut in bite-size pieces
2-3
Garlic cloves, sliced thin
Vinegar
Vegetable
Oil
Salt
and Pepper to taste
Assemble
this ahead of time and let it set in the ice box - will keep for weeks. In
fact... it may *never* rot. Use enough vinegar to cover the vegetables, then
float about a ¼" vegetable oil on top of that. Makes an excellent side
salad with cherry tomatoes added fresh.
8
Oz. Cream Cheese
8
Oz. Sour Cream
3
Oz. Dried Beef, finely chopped
2
tbsp diced Green Pepper
2
tbsp chopped Onion
½
tsp Garlic Powder, or equivalent fresh chopped garlic
¼
tsp freshly ground Black Pepper
Combine
all ingredients in a 1 quart baking dish. Bake 375 degrees, uncovered, for 30
minutes or until hot and bubbly. Serve with raw vegetables or crackers. Especially good with Triskets!
Makes
about 2 cups.
½
medium onion, chopped, sautéed in ½ cup bacon grease
3
303 cans pork and beans
½ C
brown sugar
1 C
ketchup
Mix and place in 9"X13" baking dish and
bake at 350 F for about 40 minutes. (Jenny adds liquid smoke and a dab of
mustard (ala Mable) and cooked, chopped bacon to the mix, but Donna doesn't
like it 'cause it gets soggy. Mable added a shot of Worcestershire sauce, too...)