Contributed by: Alma Marie Maxwell (Wilmoth) - Shirley LaFerney’s Mother
Cut up chicken into bite sized pieces and boil until tender, mix with soup and milk and put into a casserole dish. Combine Cornbread mix, egg, chicken broth and margarine. Mix well and spread over chicken mixture. Bake 20 minutes at 325 degrees.
Jones :: Sep.08.2007 :: Entrees :: No Comments »
Contributed by: Teri LaFerney:
Notice that this recipe contains no eggs and is suitable for people with egg allergies, but it tastes great for anyone!
This is especially good with fresh home made bread.
Jones :: Sep.07.2007 :: Entrees :: No Comments »
Contributed by: David LaFerney
Stew is really more of a method than a recipe. I make soup and stew out of whatever I have, and it is always delicious. However, the ingredients are usually something like this:
(Everything cut up into bite size pieces)
Note that some things (like potatoes and rice) are in more than one category. If you cook one of these for a long time they completely fall apart and thicken your stew, if you cook them for a shorter time then they stay firm and whole. Therefore, if you want your rice or potatoes to be in chunks then add them in the last 45 minutes or so, if you want them to be thickener then add it at the beginning of a long cook time.
You could make a stew with all of the listed ingredients, or as few as meat, potatoes (both as thickener and chunks), celery, onions, salt, pepper, and water. You can often just use whatever you have on hand.
Here is the method: In a large (up to 5 gallons) pot, brown the outside of your meat and aromatics in a little bit of oil. Drain any excess fat, add a little bit of water to deglaze the pot, and stop the browning. Start adding your vegetables. I usually am cutting up the veggies, and adding them as I go. Retain any vegetables that you don’t want to cook for a long time (those that will get too soft) until later. Add a safe amount (safe as in not too much) of seasoning, make sure there is plenty of water, cover and simmer.
Stir regularly, adjust the liquid as needed. When everything is starting to cook to the edible, but still al-dente’ stage start tasting it and adjusting your seasonings. Add seasonings a little at a time until it suits your taste. Add any vegetables that you have been holding out (like peas that you don’t want to turn to mush or potatoes that you want to be firm). If you are going to thicken the gravy with cornstarch, wait until near the end to do it.
Once your stew is fully cooked, don’t make the mistake of continuing to “slow cook” it until suppertime or it will all turn to mush. Tasty mush, but mush nonetheless.
Freeze leftovers in single serving size gladware for microwave meals.
Jones :: Sep.06.2007 :: Entrees, Soup :: No Comments »
Contributed by: Teri LaFerney
Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.
Brown 1 1/2 Lbs. very lean ground beef with 1 small onion chopped. Drain off fat.
Then add 1/2 tsp. Oregano
Simmer on low heat for about 20 Minutes.
Jones :: Sep.05.2007 :: Entrees, Soup :: No Comments »
Contributed by: Teri LaFerney
Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.
1 LB Lean Ground Beef, browned
Combine:
Jones :: Sep.04.2007 :: Entrees, Soup :: No Comments »
Contributed by: Teri LaFerney
Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.
(This can be doubled to take to social events!)
Brown meat, onions & peppers. Add other ingredients and bake at 350 degrees for 1 to 1 1/2 hours.
Jones :: Sep.03.2007 :: Entrees :: No Comments »
Contributed by: Teri LaFerney
Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.
Unroll the tube of bread dough and slice it lengthwise from end to end leaving about 1/2-inch thickness before cutting all the way through. With a rolling pen, or a glass, roll out the edges of the dough to form a rectangle. Put your meats, vegetables, or your choice of pizza toppings on the dough, then top with cheese. Take the ends of the dough on all sides and pinch together toward the center lengthwise until you form a roll the length of the dough. Pinch the ends together, too, so the stuffing does not seep out as it bakes. Roll it over so that the seam is under the roll and make some vent slices in the top for heat to escape. Spray the top with cooking spray and sprinkle with Italian Seasoning and Parmesan Cheese and Bake at 375 for about 25 minutes until browned. Use the pizza or spaghetti sauce of your choice for dipping.
Jones :: Sep.03.2007 :: Entrees :: No Comments »
Contributed by: Esther Jean LaFerney (Crockett) AKA Grandma LaFerney
This may be the most economical, tastiest, and nutritious meal known to man.
Pour your dry beans out and carefully sort through them because they usually contain small stones, bad beans and other nasty, tooth breaking debris. Rinse and drain beans, and combine ingredients in at least a 3-quart pot with a good lid. The beans will swell to 2 or 3 times the original volume. Bring ingredients to a rolling boil. Cover and lower heat as low as possible while maintaining a simmer. Cook for 4 hours or until tender. Check regularly to make sure that too much of the water doesn’t boil away. Near the end of the cooking time, taste and adjust the seasoning. Serve with corn bread (and Beano). BTW, beans and rice together are a nearly ideal source of complete protein.
Time (and energy) saving alternate method:
The day before you plan to serve this meal, do all of the preparations and actually bring the beans to a boil, then cover and remove from the heat. The next day, bring back to a boil and lower to a simmer. Now the beans will be ready to eat in only 60-90 minutes. However, the flavor and texture will be different from when you cook them for hours. It will still be good, but different. You should try both methods and see for yourself.
By the way, I have read that allowing parboiled beans to soak at room temperature for 24 hours or so helps to break down some of the complex sugars that beans contain and makes them easier to digest, and less gassy. It sounds reasonable, but it’s just hearsay.
Jones :: Sep.03.2007 :: Entrees :: No Comments »
Delicious sausage and cheese quiche with a spicy southwestern flair.
Contributed by: Carol Haworth
Jones :: Aug.28.2007 :: Entrees :: No Comments »
A light Oriental cabbage salad made with turkey, ramen noodles, almonds, sesame seeds and a rice vinegar vinaigrette.
Contributed by: Donna Wheatley
This recipe came to me from a basket party hostess years ago. It is Earl’s favorite summer supper after he has been mowing grass. It makes a lot, so is great for a party, or it can be halved easily. Either way, it gets better with the keeping. To make it a diet dish, toast the seeds in the oven without fat and substitute a bottle of Old Dutch Sweet and Sour dressing and it tastes just as good, but it doesn’t leave over well, as the noodles will get soggy.
Put the following into a fry pan and saute until the seeds turn golden brown:
Jones :: Aug.26.2007 :: Entrees, Salads :: No Comments »
