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Cajun Crab Dip
1 lb jumbo lump crab meat
1 tsp hot sauce
1 tsp worchesershire suce
1/2 cup mayonnaise
1/4 cup cream cheese
2 cloves minced garlic
1 green onion, minced
Preheat oven to 350 degrees.
In a large bowl, gently mix together all ingredients until
well combined.
Transfer mixture to a baking dish and bake 20-30 minutes.
Serve with crackers or toasted baguette slices.
Twist & Shout Chicken-Noodle Casserole
1 can Campbells Cream of Mushroom soup
1/2 cup milk
1/4 t pepper
1/4 cup Parmesan cheese
1 can mixed vegetables
2 cups (or more) cooked and cubed chicken
2 cups cooked and drained corkscrew noodles
1/2 cup shredded cheddar cheese
Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken and noodles together in
a 1 1/2 qt. casserole dish.
Bake at 400 for 25 minutes or until hot. Stir.
Top with cheddar cheese and bake 5 more minutes.
Favorite Bundt Cake
1 yellow cake mix box
1 package instant choc. pudding mix
1/2 cup sugar
1 cup sour cream
3/4 cup vegetable oil
3/4 cup water
4 eggs
1cup chocolate chips
In a mixing bowl, combine dry cake mix,
pudding mix and sugar. Add the sour cream, oil and water. Mix well. Add the eggs one at a time and mix well.
Stir in chocolate chips.
Pour into a greased and floured bundt
pan. Bake at 350 degrees F for 50 minutes or until a toothpick inserted near center comes out clean. Cook for
10 minutes. Remove from pan and cool completely. May add chocolate or white chocolate sauce or syrup as a drizzle
over cake. (Change it up by changing the cake or pudding flavor and using white chips instead of chocolate.)
Chicken Casserole
(an old recipe handed down from Ruby in Knoxville and tweaked by Joy)
Ingredients: Chicken; I cook about 5 chicken leg quarters (the original
recipe called for 8 chicken breasts). You can use as much chicken as you choose. I've even used a whole chicken
before. Cook the chicken on the stovetop in a pan of water with salt and pepper. for about an hour until it's
done. Pull chicken off the bone and cut up into bite size pieces. Spread chicken in bottom of baking pan.
1 can of each Cream of Chicken Soup and Cream of Mushroom Soup.. spread on top of the chicken.
1 stick of butter (melted)
1 8oz. pkg. of Pepperidge Farms Herbal dressing... mix with the butter. Then spread
mixture ove top of pan.
Pour 2 cups (more or less) of the chicken broth over top of the stuffing.
Bake at 325 degrees for 35 minutes.
If you missed the great Chili last year, be sure to pay attention
.... we are sure to have it again this year when the weather gets warmer:
Joy used "Aunt Evie's" recipe as follows and got rave reviews:
Brown 2 lbs ground beef in pan with 1t. crisco, 2 T. bacon
drippingsand 1t blue bonnet. Add an onion chopped, salt and pepper, and 1 t. sugar.
When browned, put in larger pot.
Add 1 pkg. Chili-o seasoning. Stir and add 24oz.Picante sauce,
28 oz. diced tomatoes, 1 t sugar, 2 or 3 cans of beans (kidney, pinto, choice).
(For our LARGE pot for the Gift Shop, I added another package
of Chili-o,3 more cans of beans, another can of both the tomatoes and the picante sauce.)
Heat, stirring occasionally until all the mix is thoroughly heated. We served with crackers
or corn chips and shredded cheese!
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