Margie's Chicken Spaghetti

Margie's Chicken Spaghetti

Ingredients

• 2 cups cooked chicken, pulled or chopped
• 1 box dry thin spaghetti, broken into Pieces
• 2 cans cream of chicken Soup
• 2 cups grated sharp cheddar Cheese
• 1 chopped green Pepper
• 1 chopped onion
• 1 can mushroom sliced, can use pieces and stems
• 1 can English peas 
• 2 cups reserved chicken broth from pot
• 1 toe chopped garlic
• ⅛ teaspoons cayenne pepper
• salt and pepper, to taste
• 1 cup additional grated cheddar cheese

Preparation Instructions

Cook 1 cut up fryer or parts of chicken you like, remove and pick the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

STRAWBERRY SORBET

STRAWBERRY SORBET

Ingredients:

1 pound strawberries, cleaned and stemmed
½ cup water
1 cup sugar
1 tbsp fresh lemon juice

Method:

Place all ingredients in a food processor. Purée on high speed 3–5 minutes or until ingredients are totally liquefied. Remove from food processor and place in a bowl covered with plastic wrap for 3 hours in refrigerator, preferably overnight. When ready to make, pour cold contents of bowl into your home-style ice cream freezer. Freeze according to manufacturer’s instructions for sorbet.

Creole Stuffed Bell Peppers

Creole Stuffed Bell Peppers



INGREDIENTS: 4 green bell peppers 4  pounds ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup diced green bell pepper 2 tbl. diced garlic 1 cup cooked rice 1 bunch cup chopped green onions salt and pepper to taste Tabasco Pepper Sauce to taste 2 small cans Hunts tomato sauce with roasted garlic Method: Preheat oven to 375 degrees F. In a large  skillet, over medium heat add beef and cook until golden brown. Drain off all but two tablespoons of oil. Add onions, celery, bell peppers, green onions and garlic. Sauté  until vegetables are wilted and tender. Add rice and blend well into meat mixture. Season to taste using salt, pepper and  Tabasco. Remove the top from the bell peppers and clean all pulp from the inside. Stuff with the meat dressing, place in a large casserole dish and surround with a Hunts tomato sauce with roasted garlic. Bake for thirty minutes or until peppers are tender. I always taste the mixture after adding the rice to the cooked meat and divide the mixture so and add additional spices for those who like their peppers hotter by adding cayenne.



Corn Pudding

 Corn Pudding

2 cups fresh corn about 6 -8 ears	2 cups cream
4 eggs beaten	2 tbls butter
1 teaspoon sugar

Remove corn from cob, scrape cob with spoon.  Combine corn with eggs and other ingredients.  Pout into buttered 2 qt baking dish, set in shallow pan in 1 inch of water in pan.  Bake for 40 min. at 325 F or until knife inserted comes out clean. Yield 6 servings.

Note:  I also use 2 cups of Sweet Niblets instead of fresh corn.

Make your own Baking Powder

Baking Powder

·  1 tablespoon baking soda

·  1 teaspoon cornstarch

·  1 1/2 tablespoons cream of tartar

Mix together.

This was in  from a 20th century cookbook from 1906. I like it much better than store bought.

Natchitoches Meat Pies

You have not lived until you enjoy Natchitoches Meat Pies!

I make these and freeze them for later.

Natchitoches Meat Pies

Ingredients

1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder ( I am heavy on the garlic)
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart vegetable oil for deep frying

Note:  I make my own pie dough just use the recipe off the back of the Crisco can. I make about 4 dozen of these at  time.  Serve some, freeze some.


Directions

Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes.
Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat.

Cool to room temperature.

On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round  cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling  in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers.
Repeat to make 15 pies, re-rolling dough scraps as needed.
Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
Deep fry pies in small batches until golden brown, 3 to 4 minutes.
Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C)  oven 15 to 20 minutes, or until golden brown.


They are good with salsa or plain.  I like a mine with more heat so I add some cayenne.

Enjoy!

Margie

Jambalaya

Margie’s Favorite Jambalaya

2/29/2012

 Ingredients:
-1 lb of kielbasa sausage or other smoked sausage
- 1 lb of chicken or ham
- 1 bell pepper chopped
- 2 onions, chopped
- 2 ribs celery
- 3 Tbl. Minced garlic
- 2 1/2 cups rice
- 1 can  chicken stock
- 5 cups water
-A couple of toes of garlic, or garlic powder
-Couple of shots of Tabasco - red or green or both (Go easy, you can always add more)
-Salt, pepper, & Cayenne

You'll need a good-sized pot-- maybe 5 quarts  with a heavy bottom.

Score the sausage down the length (to prevent the slices from curling up when you brown them.

Slice into disks about 1/4" thick.

Brown the sausage on both sides, when brown set aside, add ham or chicken and allow to stick to the bottom of the pot  before stirring .  Scrape pan then remove ham or chicken add bell pepper, celery and onions wait about 2 minutes before stirring as vegetables begin to sweat scrape bottom , add ham, sausage or chicken. ( Always use sausage and either ham or chicken if you like if not double the amount of smoked sausage).

Add 5 cups of water, chicken stock and all of the remaining ingredients and stir.

Bring to a boil add rice, reduce heat and simmer for 20 minutes.

DO NOT LIFT LID OR STIR!!!                      DON’T DO IT! 

IF YOU DO THE RICE WILL NOT BE GOOD!