Recipes

Preheat oven to 350°F.

Brown sausage with onion and pepper. Drain sausage mixture on paper towel. Blend eggs and milk. Butter 9″x13″ baking pan. Put bread cubes in bottom of the baking pan. Spread cheese over bread then sprinkle sausage mixture over all. Cover and refrigerate overnight covered.

Bake for 45 min to 1 hour or until set.

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Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until chicken is done; 1-1/2 to 2 hours.

Remove the chicken from the broth. When cool enough to handle, remove skin and bones and dice the chicken. Strain the stock and, if necessary, add enough water to make 1 quart.

Melt the butter or chicken fat in a heavy saucepan. Stir in flour mixed with paprika. Add chicken stock gradually, stirring constantly.

Cook for 2 minutes.

Add the chicken, cream, and pepper and season to taste.

DUMPLINGS:
2 cups all-purpose flour
1 tsp salt
4 tsps baking powder
1 tbsp shortening
3/4 cup milk

Sift the dry ingredients three times. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid.

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Blend sugar with all wet ingredients. Fold in orange peel, salt and baking power. Fold in flour, then the chopped apples. Do not over mix.

Drop spoonfuls of batter in 325 degree oil and fry until golden brown.

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Mix above ingredients and serve over ice.

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Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.

Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360° F. Add chicken, a few pieces at a time; cover and cook 6 minutes.

Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes.

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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil.

Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite (about 8 minutes). Drain well in a colander.

Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, tomatoes, and cooked pasta. Toss to coat with the dressing.

Cover and chill at least 1 hour in the refrigerator before serving.

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Mix chicken and barbecue sauce in large skillet; cook on medium-high heat until heated through, stirring occasionally. Toss remaining ingredients in large bowl.

Serve topped with the warm chicken mixture.

Serves 4.

Heat oil in Dutch oven.

Add chopped onion, garlic and ground meat. Cook until meat is no longer pink; don’t brown.

Add all the rest of the ingredients.

Cook over low heat 30-45 minutes.

Before serving, top with cheese and salsa.

Directions:

1 red and 1 green pepper, chopped and sauteed briefly in butter, add salt and freshly ground white pepper, to taste.

Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add cream and corn, bacon crisps, and simmer for 15-20 minutes.

Season to taste with garlic powder and onion powder.

For a better flavor, cover and simmer overnight or for 8-10 hrs. Freezes well.

Instructions:
Stir together first 4 ingredients in a large bowl until blended.

Combine flour and next 3 ingredients. Add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13” x 9” pan.

Bake at 350º F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.

CREAM CHEESE FROSTING:
1 8 oz. pkg cream cheese, softened
3 tbsps butter or margarine, softened
1-1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract

Instructions:
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Add vanilla and blend.