Spanish Chicken

1 (3-4 pound) whole chicken
Salt, pepper, paprika to taste
Garlic salt (optional)
1 (6 oz) can tomato paste
1/2 cup beer (4 oz)
1 (3 oz) jar stuffed olives with liquid

Season washed chicken with salt, pepper, paprika and garlic salt, if desired. Place in slow cooker. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on Low 8-10 hours. (High 3-4 hours). Serve over rice or noodles.   Serves 6     16 points

Tuna Fish Patties

2 cans of tuna, drained thoroughly
2 eggs
1/4 cup milk
1 sleeve of saltine crackers, crushed

Mix ingredients well. Shape into patties. Fry in batter or oil until golden. Makes 10 patties

Shrimp Gumbo

This was a recipe I cooked frequently when we lived on the coast.

3 1/2 cups canned tomatoes
2 cups tomato juice
4 cups water
10 bay leaves
salt and pepper
2 tablespoons Worcestershire sauce
2 pounds fresh okra, sliced
3 strips bacon
3 tablespoons flour
1 large onion, minced
1 clove garlic, minced
2 cups cooked shrimp
1 tablespoon gumbo file (optional)
2 cups hot boiled rice

Combine the tomatoes, tomato juice, water, seasonings and okra in a Dutch oven. Fry the bacon crisp, chop it and lay it aside. Add the flour to the bacon fat in the pan, make a thick paste and simmer until brown. Add the garlic and onion to this, fry until light brown and combine with the tomato mixture. Add the shrimp. Simmer for about 1 hour and 20 minutes. Add the file and serve on mounds of hot boiled rice in deep soup dishes.

Classic Lasagna

2 medium onions, chopped
2 tablespoons olive oil, divided
4 garlic cloves, chopped
1 pound ground beef
1 (14.5 oz) can basil, garlic and oregano diced tomatoes
2 (6 oz) cans tomato paste
1 (8 oz.) can basil, garlic and oregano tomato sauce
1 bay leaf
1 teaspoon Italian seasoning
1 1/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
12 lasagna noodles, uncooked
8 cups boiling water
1 (16 oz.) carton ricotta
2 large eggs, lightly beaten
1/4 cup grated Parmesan
2 (6 oz) packages mozzarella slices
Garnish: chopped parsley

Saute onion in 1 tablespoon oil in skillet until tender. Add garlic and saute 1 minute. Add beef and cook, stir 10 minutes or until beef isn’t pink. Drain. Stir in diced tomatoes and next 4 ingredients, 1 teaspoon salt and 1/2 teaspoon pepper, bring to a boil. Reduce heat, cover and simmer 30 minutes. Remove bay leaf and set meat sauce aside. Place noodles in 13x9x2 inch pan. Carefully pour 8 cups boiling water and 1 tablespoon oil over noodles. Let stand 15 minutes. Stir together ricotta, eggs, Parmesan, 1/4 teaspoon salt, 1/4 teaspoon pepper until blended. Spoon 1/2 meat mixture in greased 13×9 inch pan. Shake excess water on noodles and put 6 over meat, then 1/2 ricotta mixture and 1 package sliced mozzarrella. Repeat layers once. Bake covered at 350 degrees for 55 minutes. Uncover and bake 10-15 more minutes until bubbly. Let stand 10 minutes and garnish.

King Ranch Chicken

This is one of my favorite recipes for King Ranch Chicken.  It has become a family favorite!

1 (3.5 to 4 pound) broiler-fryer, cut up
10 oz. package corn tortillas, cut into quarters
1 large onion, chopped
1 large green pepper, chopped
2 cups shredded Cheddar cheese
1 1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 (10 oz.) can diced tomatoes and green chilies, undrained

Cook chicken in boiling water 45 minutes or until tender. Meanwhile chop onion and green pepper and saute them in a skillet until soft. Remove chicken, reserving 3 cups broth in Dutch oven. Let chicken cool; skin, bone and cut into bite size pieces. Set aside. Bring reserved broth to a boil; dip tortillas in broth 5 seconds to soften. Set aside. Place half of tortillas in a lightly greased 13x9x2 inch dish. Layer with half each of chicken, onion and green pepper. Repeat layers. Sprinkle top with cheese, chili powder and garlic salt. Combine soups and spread over cheese; top with tomatoes and green chilies. Mixture will be wet on top. Bake at 350 degrees for 45 minutes.

*May be freeze before baking.

Chicken Tetrazzini


16 oz package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
8 oz. carton sour cream
6 oz. jar sliced mushrooms, drained
1/2 cup shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups shredded Cheddar

Cook vermicelli according to package directions; drain. Return to pot and toss with chicken broth. Stir together chicken and next 8 ingredients; add vermicelli and toss well. Spoon mixture into 2 lightly greased 11 x7 inch baking dishes. Sprinkle evenly with cheese. Bake, covered at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly. Can freeze before baking up to 1 month. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.

Enchilada Casserole

1 pound Velveeta, cubed
13 oz. evaporated milk
1 pound ground beef
1 teaspoon salt
1 teaspoon garlic salt
12 corn tortillas
4 oz. chopped green chilies
1/2 cup chopped onion

Melt cheese in evaporated milk. Fry ground beef until brown. Add salt and garlic salt. Pour off fat. Dip tortillas into 1/2 inch of hot shortening until soft. Place ingredients in greased 2 1/2 quart casserole dish, starting with tortillas. Add ground beef, chilies and onion, repeat. Pour cheese mixture over entire dish and cover. Bake at 350 degrees for 25-30 minutes. (Can freeze after baking.)

Italian Casserole

1 (8 oz) package spaghetti, uncooked
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 can cream of mushroom soup, undiluted
1 clove garlic, minced
1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried whole tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound Italian sausage
1 large onion, chopped
1 egg, slightly beaten
1 (16 oz) carton ricotta cheese
1 tomato, chopped
1/3 cup chopped fresh parsley

Cook spaghetti according to package directions and drain. Spoon into a lightly greased 13×9 inch baking dish, set aside. Combine spinach and next 6 ingredients; spoon over spaghetti. Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture. Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours. To bake remove from refrigerator and let stand at room temperature for 30 minutes. Bake covered at 375 degrees for 35 to 40 minutes or until thoroughly heated. Sprinkle with tomato and parsley. Note: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake covered at 375 degrees for 50 minutes or until heated. Sprinkle with tomato and parsley.

A green pie for St. Patrick’s Day

I have to make something green on St. Patrick’s day and if it’s for my family, it probably won’t be green vegetables.  I try to sneak those green veggies in, I really do but I just had to make this “green” pie.  It is also known as Idiot’s Pie.  My mother in law told me it’s called that because any idiot can make it, but for whatever name it goes by, it is good.

This is what you will need:  6 oz. of frozen limeade, 8 oz. frozen whipped topping, 1 can of sweetened condensed milk, 1 graham cracker crust and some green food coloring.  (Let the limeade and whipped topping thaw before making this.)

Fold the whipped topping, sweetened condensed milk and limeade together.

Add 4 or 5 drops of green food coloring to make it a pale green color.

Pour the filling into a graham cracker crust.  At this point the pie can be frozen (if you like it that way).  Or it can be refrigerated for a couple of hours and served.   I like the refrigerated version myself.  Have a happy St. Patrick’s Day!!

BBQ Spare Ribs

This dish is so good and easy.  I can put this in the slow cooker in the morning and it is ready by the time I get home from work.  The family loves it.  The meat is so tender that it falls off the bone.

Cut the ribs up so they fit into the slow cooker.  I usually like to cut them up into 2 ribs.

Salt and pepper the ribs.  If you noticed I used quite a bit of pepper, that’s the way I like it.

Pour on your favorite barbeque sauce.  I use up all the bottles that have just a little sauce left at the bottom of the jar that didn’t get used up for one reason or another.  This is a great excuse to get rid of all those extra bottles in the refrigerator.  Cook the ribs on low for 8 hours.  I served mine with baked beans and corn.