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
1 ½ 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!)
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.
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.
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.
