Stacie Doolittle

COOK AT THE GAME BOARD

Grandma Bonnie's Poultry Stuffing

2 cups stale bread cubes
4 tbsp melted butter
1/2 tsp powdered sage
1/2 tsp powdered thyme
1/2 tsp curry powder
1 scant tsp salt
1/3 cup chicken broth
1/4 cup minced onion
1 stalk minced celery
1/2 to 1 cup pecans

Bring onions and celery to a boil on the stove until tender and liquid is reduced. Add melted butter and seasonings to bread. Toss. Add celery mixture.

This can also go in the crock pot. Add more chicken broth to keep moist.

 
 

Untossed Salad

Rub a bowl with French dressing. Layer ingredients in the following order:
. 3/4 bag spinach in bite-size pieces with salt and pepper
. 1/2 pound cooked bacon, crumbled
. 3 hard boiled eggs, diced
. 1 head of lettuce in bite-size pieces with salt and pepper
one package frozen peas
. 1 red onion, sliced and sugared (dip ring on plate of sugar) and scattered on layer
. Shredded Swiss cheese, as desired
. 3/4 cup Miracle Whip
. Remainder of spinach
. More French dressing, as desired

Dip from top to bottom when serving.

 
 

White Chicken Chili

1 1/2 pounds cooked chicken breast, shredded or diced
1 large onion, chopped
1/8 tsp garlic, chopped
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp red pepper sauce
1 14 oz can chicken broth
2 15 oz cans great northern beans, rinsed and drained
3 tbsp lime juice
2 tbsp fresh cilantro, chopped

Saute onion and garlic in soup pot. Add remaining ingredients. Cover and simmer 20 minutes or until hot.

 
 
Cook and Kin

Cooking at the Game Board circa 1975

(If your sister sits on his head and your cousin runs interference, you might beat your Uncle Bill.)

 
 

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