Category: Recipe

Cheese mixture:

1 cup fresh tomato, chopped

1 lb. Box Velveeta Mexican cheese melted with ¼ cup milk

Chicken mixture:

2 cups chopped cooked chicken or 3 cans Swanson chunk white meat chicken

½ cup finely chopped onion

½ tsp. Salt

8 oz. Package Cream Cheese

Fill 8 flour tortillas with chicken mixture.  Place in casserole and pour cheese mixture over them.  Bake at 350 degrees for 30 minutes, covered.  Uncover and brown slightly.

If the Mexican Velveeta is too spicy for your taste, you can use regular Velveeta and add a can of chopped green chilies along with the chopped tomatoes.

This recipe was given to me by Gayla in 1978.  Has been a family favorite ever since.

1 Boboli Pizza Crust

Cooked chicken strips (I buy the bags of frozen grilled chicken breast strips and put them in the skillet right out of the freezer with the onions and green pepper)

Small onion, chopped

Small bell pepper, chopped

Salsa

Grated cheese (Co-jack is my favorite, but you can use any kind you prefer)

Saute onion and bell pepper in a small amount of butter.  Add cooked chicken strips to heat through.  Spread salsa on Boboli crust as you would pizza sauce for a regular pizza.  Put chicken mixture on there and top with grated cheese.  Bake for about 15 minutes in 375 degree oven…..until cheese is melted and everything is hot.

Cube steaks or top round steak

Salt & Pepper

Flour

Milk

Cube steak usually comes in serving size pieces and has already been tenderized.  If you use top round, cut in serving size pieces and beat with a meat hammer to tenderize.  Season steak with salt and pepper to suit your taste.  Dredge each piece of steak with flour, dip in milk and then dredge in flour again.  Fry in a skillet in hot oil until brown on both sides.  Serve with cream gravy.

½ cup butter

¼ cup olive oil

¼ cup finely chopped green onions

1 Tbsp. Minced garlic

juice of 1 lemon

2 lbs. Chicken breasts, skinned, cut into ½ inch pieces

1 tsp. Salt

½ tsp. Pepper

¼ cup minced fresh parsley

1 tomato, chopped

Hot buttered pasta or rice

In skillet, heat together the butter and oil.  Saute onion and garlic briefly.  Add lemon juice, chicken, salt, pepper and parsley.  Cook, stirring constantly for 5 to 8 minutes, or until chicken in done.  Add tomato and heat through.  Serve over pasta or rice.  Makes 4 to 6 servings.

Whole chicken (boiled and removed from bone)

7 oz. Vermicelli spaghetti

8 oz. Velveeta cheese

Small green pepper, chopped

Small onion, chopped

1 can Rotel tomatoes and green chiles

Small can English peas, drained

¾ stick margarine

Saute onion and green pepper in margarine.  Cook spaghetti in chicken broth and drain, reserving 1 cup of chicken broth.  Mix all ingredients well and bake in covered casserole dish at 350 degrees for 35 to 40 minutes.  This casserole also freezes well.

Babs Kirkland gave me this recipe after serving it to us at the Neshoba County Fair in Philadelphia, MS. in the early 80’s.  It’s my favorite chicken spaghetti recipe.

(better known in our family as “Chicken Stuff”)

4 chicken breast halves, cut in bite-size pieces

½ stick margarine

Garlic salt & pepper to taste

1 onion, chopped

1 green pepper, chopped

1 can sliced mushrooms

1 can cream of mushroom soup

1 soup can of milk

8 oz. Sour cream

4 oz. Grated cheddar cheese

Saute chicken pieces in margarine.  Season with garlic salt and pepper.  Add onion, green pepper and mushrooms.  Cook until onion and green pepper are soft. Add cream of mushroom soup and milk.  Cook until bubbly.  Add cheddar cheese and stir to melt.  Add sour cream.  Serve over rice.

This one is an original that our family has always enjoyed.