Today's recipe was a request from my sister in law.  I found this recipe in Mississippi Cook Book that I got as a wedding present many long years ago.  If you know me you know that I am over weight while my husband is a skinny minny.  I have always looked for ways to bring down my calorie intake and this chicken is baked rather than fried so I thought it would help.  The problem is this is so good that I overeat.  Another story about this chicken recipe is we were planning a family picnic at my house and I told a cousin that I was fixing chicken strips and she said, " let me bring the chicken strips.  The ones that I get from Walmart are so good." Well I said laughing, "you can bring your Walmart chicken strips but mine are better!! and I am fixing mine."  She was trying to save me some work but cooking is not work for me but relaxation.  Below is the Chicken recipe that I use.  

Chicken Supreme

Ingredients

1 cup  sour cream

1/4 cup lemon juice

1 teaspoon celery salt

1 teaspoon paprika

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

4 garlic cloves, minced

6 (4-ounce) skinned, boned chicken breast halves(or use Chicken strips)

3/4 cup dry breadcrumbs

3 tablespoons of shortening

3 tablespoons stick margarine, melted

1/4 cup chopped fresh parsley

Preparation

Combine first 8 ingredients in a large bowl. Add chicken.  Make sure each piece of chicken is covered with the mixture in the bowl. Cover and marinate in refrigerator overnight.

Preheat oven to 325°. 

Remove chicken from bowl.  You will discard the marinade.  This is very messy but I just get my hands right in.  As I remove each chicken piece I drop it into the breadcrumbs in a shallow dish. Dredge the chicken in breadcrumbs. Place the chicken in a 13 x 9-inch baking dish coated with cooking spray. Melt shortening and margarine.  Mix together. Drizzle half margarine mixture over chicken, and bake at 325° for 30 minutes. Pour the rest of the margarine mixture over chicken and bake for an additional 15 minutes or until done. Sprinkle chicken with chopped parsley.(I leave this off because my family does not like "green stuff" on their chicken.  They are so silly.)

I hope you will enjoy this as much as my family enjoys it.

Hostess for a club meesting.

Tonight I am hostess for a club meeting that meets in someone's home.  The other hostess has cheese straws, party mix, and the dinnerware.  I looked for a recipe of something special for this meeting and decide on Pecan Pie Surprise Bars.  I think I am also going to fix chicken salad in Fillo shells.

Pecan Pie Surprise Bars

Base: 1 box of Yellow Cake Mix

1/3 margarine, softened

1 egg

Directions: Heat oven to 350 degrees.  Grease a 13 X 11 pan.  Reserve 2/3 cup of cake mix.  In a large bowl mix together the cake mix, margarine, and 1 egg.  Beat on low speed until mixture is well blended.  Press in bottom of the pan.  Bake at 350 degrees for 15 to 20 minutes.

Filling:  Reserved 2/3 cup of Cake Mix

1/2 cup firmly packed brown sugar

1 1/2 cups dark corn syrup

1 tsp. of vanilla

3 eggs

1 cup of chopped pecans

Directions:  In a large bowl. combine reserved 2/3 cup Cake Mix, Brown sugar, Corn syrup, Vanilla, and 3 eggs.  Beat on low speed until moistened.  Beat 1 minute at medium speed until well blended.

Remove pan from oven and pour filling over warm base.  Sprinkle with pecans.  Return to the oven. Bake an additional 30 to 35 minutes or until filling is set.  Cool 1 1/2 hours or until completely cooled.  Cut into bars.  Store in refrigerator. Makes 36 bars.

Chicken Salad

Meat from boiled chicken

2 boiled eggs

1 cup of sweet pickles

1/2 cup pecans

Mayonaise

Remove Chicken from bones and grind in a food chopper.  Chop eggs, pickles, and Pecans.  Add to meat.  Add mayonaise  and mix until smooth.  Place a tablespoon of mixture in Fillo cups.  Depending on the size of the chicken will be the amount of chicken mixture.  

Today I am thinking about Mom.  She was an excellent cook.  I used a recipe today that she used often.  We had a standing Sunday dinner menu.  Roast beef,  potatoes, peas or butter beans, some kind of salad and a dessert.  We always had roast because you could put the roast on before going to church and it would be ready when you got home.  She cooked the veggies the night before and heated them when you got home.  Then on Monday or Tuesday we always had Hash.  Bobby commented on how good the hash was today so I decided to post the recipe.

Everyday Hash

                                       2 cups of chopped up leftover Roast (Beef Roast)     

                                       2 cups of chopped raw potatoes

                                       1/2 chopped onion

                                        salt and pepper to taste

Place 1 cup of water in skillet.  Add chopped onion and raw potatoes to water.  Bring to a boil.  Cook until potatoes are done.  Keep an eye on the potatoes and add water as needed.  If you have a lid for your skillet cover but if not just stir often until done.  Then add leftover roast.  Take 1 tablespoon of flour and mix 1/2 cup of water until smooth.  Add to potatoes and roast.  Stir until thick.  Serve with garlic toast and salad for a complete meal.  

I hope you will enjoy this economical meal.  

Geegee's Chocolate cake Recipe

Today is Bobby's birthday.  He likes chocolate cake with seven minute icing.  Mom always made this at Christmas time or anytime she could find a reason to cook chocolate cake.  Her favorite chocolate cake recipe came off the back of the Hersey Cocoa can.  Below is the Hersey Cocoa chocolate cake and Seven minute icing recipe.

Hersey's Cocoa Cake 

·         2 cups sugar

·         1-3/4 cups all-purpose flour

·         3/4 cup HERSHEY'S Cocoa

·         1-1/2 teaspoons baking powder

·         1-1/2 teaspoons baking soda

·         1 teaspoon salt

·         2 eggs

·         1 cup milk

·         1/2 cup vegetable oil

·         2 teaspoons vanilla extract

·         1 cup boiling water

Directions

1.      1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 

2.      2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

3.      3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  

Seven Minute Icing

Ingredients

• 2 cups white sugar
• 3 egg whites
• 3 tablespoons light corn syrup
• 3 tablespoons cold water
• 1 teaspoon vanilla extract

Directions

1. In the top of a double boiler, combine the sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed for 7 minutes, or until frosting forms peaks when beaters are raised. Remove from heat. Use immediately to frost a cooled cake.  It make take longer than seven minutes if it is a cloudy day.  Moisture in the air prevents the icing for thickening. 

These two recipes make a really good cake.  

Pilot Recipes

I have been cooking for the Pilot Club of Houston for several years.  They pay for the ingredients and what is left goes to the PIF fund.  Our goal is to raise $250.  We do that every year and some years we make even more.  The years when membership is up we make more money.  When membership is down we make less.  OH WELL!!!  I found several recipes that they really love and do not cost too much to make.  Following is a list of Recipes.

Chicken Pot Pie

1 package (16 ounces) frozen mixed vegetables, thawed (or can use 4 cans of vegetables that you choose)
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
Bake 30 minutes or until golden brown.
Makes 6 serving

When I make the recipe above for the club I have to increase the size.  It is easy to double or triple this recipe.

Poor Man's Beef Stroganoff

 1 1/2 lbs. ground beef

4 onions, sliced

1 lb. mushrooms, sliced(I used 2 cans of Mushrooms)

2 cans cream of mushroom soup,

   diluted with 1 can milk

1 container (16 oz.) sour cream or

   sour half and half

1 pkg. noodles (cooked)

 Brown hamburger, onions and mushrooms.  Mix with soup, milk, sour cream.  Fold into noodles.  Bake in 9x13 pan at 350 degrees for 30 minutes. 

Poppy Seed Chicken 

 4 boneless chicken breast(One breast for the number you want to serve)

3 cans cream of chicken soup

1 cup sour cream

1 stick oleo

1 tube Ritz crackers

1 tbsp. poppy seed

 Boil the chicken , cut into bite size pieces and put in the bottom of 9x13 inch dish.  Mix soup and sour cream together and spoon over chicken.  Cover with cracker crumbs.  Melt oleo and pour on top.  Add poppy seed on top and bake.  Put in 350 degree oven until it is thoroughly heated.  

I have found that you do not need to increase the rest of the recipe above to serve 10 to 12  people---- just increase the number of breast.

This next recipe is an easy one.  My brother in law sent me this recipe.  He found it and tried it and liked it! My husband loved this recipe.  I tried Strawberry Supreme and Orange Supreme.  They were good too.

However the Coconut Supreme was the best.

Grand Prize – Peggy’s Pound Cake

Mississippi Magazine, May/June, 2009

1 (18.25 ounce) Duncan Hines Coconut Supreme cake mix (I tried using different flavors and all were good)

2/3 cup sugar

2/3 cup oil

1 cup sour cream

4 eggs

½ - 1 teaspoon vanilla (I use 1 teaspoon)

Preheat oven to 350 degrees.  Combine cake mix and sugar with mixer (I use a hand or stand mixer).  Add oil, sour cream, eggs, and vanilla and beat 2 minutes.  Pour batter into greased and/or floured heavy Bundt pan and bake for 45 minutes.  Do not open the oven.  Remove from oven to wire rack.  Cool 10 minutes and remove from pan.  May dust with confectioners’ sugar.  Yield 12-16 servings.   (Note: may sink a little in the middle.  In my oven, cooks better on upper rack.)  Preparation and cleanup time:  30 minutes

Well I hope you try these recipes and find them as good as I did.  Check back soon and see what else I post.  

I had a request for some Diabetic dessert recipes.  These two are the two I fixed for my daddy whenever he needed something sweet.  The Punch Bowl Cake I have taken to many places because it makes a lot and the people that are not diabetic love it too.  Hope if you are having troubles these two recipes will make you feel more like everyone else.

Punch Bowl Cake

Ingredients:  Sugar free Angel Food Cake(if you can't find sugar free you can use regular Angel Food cake.  It is allowed on a diabetic diet), 1 lge. Sugar free vanilla pudding mix, 1 pkg. Sugar free strawberry glaze, 1 8 oz. sugar free Cool Whip(this can be regular too if you cannot find sugar free), 1 qt. strawberries( fresh or frozen that are sugar free)sliced.

Mix up pudding mix as directed on package. Take the half of the Angel Food Cake and break into bite size pieces and spread in a large glass bowl.  Spread half of the pudding on top of the cake pieces.  Spread half of the sliced strawberries over pudding.  Spread half of glaze over the strawberries.  Then repeat with the items  Spread Cool Whip over the mixture.  Keep in the refrigerator.

Lemon Ice Box Pie

1 (1 ounce) box sugar free Vanilla pudding

1 (1 ounce) packet crystal lite lemonade mix (one that makes 2 qts)

1 ½ cups milk

12 ounces Cool Whip

9 inches graham cracker crust

Mix Crystal lite, pudding mix, and milk with mixer until it thickens.  Fold in Cool Whip.  Pour in to crust.  Refrigerate.

A friend brought this pie to a Sunday School Class Meeting and everyone wanted the recipe.  SO here it is.

Introduction

I have had several people ask me for recipes that I have used.  I am a good cook----not a fancy cook.  I cook meals for Pilot Club of Houston once a month.  Because I donate the proceeds to PIF(the charity arm of Pilot), I want the meals to be cheap and delicious.  I am always looking for good recipes.  My mom was a fabulous cook and since she is gone now I would like to share some of her recipes too.  I have all her cookbooks and will post those that the relatives ask for.  I like easy but tasty recipes.  I hope you will take these recipes and enjoy them.


This recipe my mom found.  It is always a big hit.  Never bring any home when I take it somewhere.  Easy preparation and does not take much time.  Anyone can make this.

HVR Cheese Ball

                                     Ingredients:  8 oz. Cream Cheese, one pkg of Hidden Valley Ranch

                                                         dry mix, coarse ground Black Pepper

Soften the Cream Cheese to room temperature.  Mix dry mix into Cream Cheese. Form into a ball.  Refrigerate for at least one hour.  Roll ball in coarse ground black pepper until ball is covered.   Serve with party crackers.