Recipes by FluteMusic67

Beef Stew

1 ½ to 2 lb. boned stew meat (cut cube sized)
6 carrots
6 small potatoes
6 small onions
celery-several small pieces
¾ cup V8 juice or tomato juice
¼ cup water
3 tbsp. tapioca
1 tsp. sugar
¼ tsp. pepper
1½ tsp. salt

Place meat in large pan or roaster. Place vegetables on top of meat. Blend tomato juice, water, tapioca, salt, pepper, and sugar; pour over meat and vegetables. Cover and bake at 250° for 5 hours.

No peeking until 5 hours are up!

You can substitute chicken for the beef, too.

This recipe is from my mother, but I have changed it. I use a crock pot now. Same ingredients, except use more tomato juice, water, and a bit more tapioca.

(In case you wonder, the tapioca makes the liquid become thicker and turns it into a delicious gravy. Yum!)

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Buffet Chicken Scallop

Or Chicken Casserole, as I like to call it. This is my mothers recipe.

2 medium onions, chopped (1 cup)
1 large green pepper, chopped (1 cup)
2 tbsp. butter or margerine
2 - 16 oz. pkg. herb seasoned stuffing mix
4 cups chicken broth
6 beaten eggs
3 - 10½ oz. cans condensed cream of celery soup
8 cups diced cooked chicken (2 lbs)
1 cup long grain rice, cooked (3 cups)
1 - 4 oz. can dried pimiento, drained
2 - 10½ oz. cans condensed cream of chicken soup
½ cup milk
1 cup dairy sour cream

Cook onions and green pepper in butter until tender, but not brown. In large mixing bowl, toss together stuffing mix, broth, eggs, and celery soup; add chicken, rice, onions, green pepper, and pimiento. Mix well. Turn into 2 greased 13x9x2 inch baking dishes. Bake at 325° for 30-40 minutes.

In sauce pan combine chicken soup and milk; heat and stir until smooth. Stir in sour cream; heat through, BUT DO NOT BOIL. To serve, cut casserole into squares; spoon sauce over each serving. Serves 24.

Cranberry sauce, peas, and crescent rolls go well with this dish.

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Mom's Chicken

This was my mothers recipe. One of our favorites from childhood.

2 medium onions, chopped (1 cup)
1 large green pepper, chopped (1 cup)
2 tbsp. butter or margarine
2 - 16 oz. pkg herb seasoned stuffing mix
4 cups chicken broth
6 beaten eggs
3 - 10½ oz. cans condensed cream of celery soup
8 cups diced cooked chicken (2 lbs)
1 cup long grain rice, cooked (3 cups)
1 - 4 oz. can dried pimiento, drained
2 - 10½ oz. cans condensed cream of chicken soup
½ cup milk
1 cup dairy sour cream

Cook onions and green pepper in butter until tender, but not brown. In large mixing bowl, toss together stuffing mix, broth, eggs, and celery soup; add chicken, rice, onions, green pepper, and pimiento. Mix well. Turn into 2 greased 13x9x2 inch baking dishes. Bake at 325° for 30-40 minutes.

In sauce pan combine chicken soup and milk; heat and stir until smooth. Stir in sour cream; heat through, BUT DO NOT BOIL. To serve, cut casserole into squares; spoon sauce over each serving. Serves 24.

Cranberry sauce, peas, and crescent rolls go well with this dish.

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Yummiest Stuffing Ever!

1 cup oleo-melted (or butter)
2 cups chopped onion
2 cups chopped celery
¼ cup parsley or 2 tbsp. dried parsley
2 8oz. mushrooms
12-13 cups Pepperidge Farm bread cubes
2 well-beaten eggs
1½ tbsp. salt
1½ tbsp. sage
1 tbsp. thyme
1 tbsp. pepper
3½ to 4½ cups chicken broth

Sauté onions & celery in oleo. Pour over bread cubes. Add seasonings, broth and eggs. Mix together. Bake in crock pot on high for 45 minutes. Then on low for 6-8 hours.