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South Alabama GulfCoast Womens Friendship Club |
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Recipes |
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Katherine's Dressing & Gravy �Chicken Enchiladas �Mexican Beans and Rice �Florentine Stuffed Shells �Karo Fat Free Oatmeal Raisin Cookies �Sherry's Meatloaf � � |
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This recipe will always be on this page. It is in memory of my mother who taught it to me. She will forever live in my memory as a loving and giving mother. I will miss her everyday of my life. |
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���������������������������Katherine's� Dressing � 1 container of cooked cornbread southern style--mix 2 cups of self-rising cornmeal(white) with 1 cup lowfat buttermilk and a fourth cup of canolia oil, add 2 egg whites(it should be creamy consistantsy, if not add more buttermilk) and cook at 450degrees for about 20 mins in oblong pan. 1 cup chopped onions 1 cup chopped celery 2 boiled eggs chopped into small pieces about 1 cup of chicken broth( I use fresh broth from cooked chicken ) the broth determines how dry or moist your dressing will be. � This makes the best dressing! add poultry seasons to your taste I add extra sage to taste |
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When cornbread is cool add all these ingredients together and season to taste.� I taste mine before it is cooked as all is cooked already anyway. Place in oblong cooking pan and cook on 375 degrees for about 30 mins or until top is brown. |
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Gravy for dressing---first cook neck in boiling water making a broth------set aside when done------take 1half cup drippings from turkey and cook till boiling---then add 1 cup of broth mixed with 3 tablespoons of flour---(make sure all flour is melted in broth)-----stirring constantly.� After gravy thickens i pour through strainer so there won't be any lumps. |
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������ Chicken Enchilada |
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��������������� 12 corn tortillas ��������������� One-half cup oil ��������������� 2 packs Mont.Jack cheese, 8 0z. ��������������� 1 chicken cooked and sliced ���������������� three-fourth cup of onion chopped |
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���������������� one-fourth cup butter ���������������� one-fourth cup flour ���������������� 2 cups chicken broth ���������������� 1 cup sour cream (I used no-fat cream) ���������������� 1 can (4 oz.) Jalapeno?s or green chilies sliced (optional) ����������������� picante sauce three-fourth cup |
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����������������� Dip tortillas in hot oil until soft, place 2 tbls. cheese, 1 and one-half tbls. of ����������������� chicken 1 tsp. onion on each tortilla, roll up and place seam side down in a ����������������� 9x13 casserole dish. |
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������������������ Melt butter in sauce pan, blend flour, add broth, cook stirring constantly until ������������������ mix thickens and bubbles.� Stir in sour cream and peppers, cook heated ������������������ through, but do not boil. Pour over tortillas and bake at 350 for 30 min. ������������������ Sprinkle remaining cheese on top and cook for 5 more min. Serve Picante ������������������ sauce over enchiladas. (P.S., I cooked my cooked chicken in ������������������ Old El Paso Taco mix for the seasoning and did not use Picante sauce ������������������ over enchiladas).�� Serves about 8 people.� You may cut recipe in half for small ������������������ family. |
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������������������������������ Mexican Beans and Rice |
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������ ��2 cans Bush's Chili Beans ������������������� 1 cup of uncooked rice ������������������� 1 tbls spoon butter or margarine ������������������� 1 can of Old El Paso Tomatoes and Green Chilies ������������������� 1 cup of shredded low-fat cheddar cheese |
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�������������������� First, melt butter in coated frying pan and add rice and cook for a few minutes, �������������������� until rice starts to turn brown.� Slowly add Tomatoes and Green Chilies and �������������������� cook until rice is done.� (You can use instant rice if you want) Add the 2 cans of �������������������� Chili Beans and simmer for 5 minutes. Just before serving, add shredded cheese �������������������� and let melt.� Serve immediately. Makes about 5 full servings. |
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������������� Florentine� Stuffed Shells |
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3 tbls. corn starch 3 cups skim mild 1 tbls. margarine 4-6 oz. Swiss cheese 4 oz. ground turkey 1 tsp. salt 1 fourth cup of onion 2 cups chopped cooked chicken 10 oz. frozen spinach thawed 1 third cup parmesan 1 eight tsp. pepper jumbo shells cooked and drained |
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(cook chicken and shells first) In sauce pan stir together corn starch and salt. Gradually stir in milk until smooth, add margarine, stirring constantly, bring to boil over med. Heat and boil 1 min.� Remove 1 cup sauce; set aside. Stir Swiss cheese into remaining sauce until melted.� In skillet, cook sausage and onion. Stir together sausage mixture(chicken, spinach, reserved 1 cup sauce, parmesan, pepper).� Spoon into shells. Place in baking dish. Spoon cheese sauce over shells. Bake at 350 in oven for 20 to 25 min., until heated through. |
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Sherry's Meatloaf |
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1 and half pounds of ground round 1half cup� of Progresso Italiaian bread crumbs 1 Tablespoon of spiced Mrs Dash 1 egg 1 medium jar of Pace Salsa |
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Mix ground round,progresso bread crumbs, Mrs Dash and egg with a mixer, in large bowl. Mix well and then shape into a long log. Place in oil sprayed long dish. Cook for 45 min on 425 degrees or until done. About 10 minutes before done, pour Salsa over meatloaf and finish cooking.� Serves about 4 according to how much one eats! Good luck!
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