Hawiian Haystacks

Camille C.
Houston University Branch

2 cups cooked, cooled, shredded chicken
8 oz. sour cream
2 cans cream of chicken soup
4 cups cooked rice

Mix first three ingredients in saucepan and warm.

To make each haystack make a mound of rice and cover with the chicken mixture. Add other toppings to taste.

Toppings:
chow mein noodles
crushed pineapple
chopped celery
slivered almonds
tomatoes, chopped
green pepper, chopped
green onion, sliced
cucumbers, chopped

NOTE: I stole the picture from someone elses blog. I don't use peanuts!

Stacked Enchiladas

Mom

1 lb ground beef
1 can enchilada sauce
corn tortillas
1 onion, diced
lettuce, shredded
2 tomatoes, diced
cheddar cheese, shredded
sour cream
vegetable oil

In a skillet brown beef with onion. In a saucepan warm enchilada sauce. In small skillet heat oil. Dip tortillas in hot oil.

Put small amount of enchilada sauce on plate then put tortilla on top. Top with meat, lettuce, tomato, cheese and sour cream. Repeat layers.

We only cook the tortillas for a few seconds. They just get soft and pliable. Not crunchy. It would be yummy with crunchy tortillas too though. Just all around yummy!

Strawberry Romaine Salad

Taste of Home

8 cups torn romaine
1 pint fresh strawberries, sliced
1 small red onion, thinly sliced and separated into rings

Poppy Seed Dressing:
1/2 cup mayonnaise
1/4 cup sugar
1/4 cup milk
2 Tablespoons poppy seeds
2 Tablespoons white wine vinegar

In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.

NOTE: Mom adds feta cheese and sugared almonds.

Shrimp with Linguine in a Pesto Cream Sauce

Emeril Lagasse

1 pound linguine
1/4 cup kosher salt
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 Tablespoon Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 Tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 Tablespoon chopped parsley leaves
1/4 cup grated Parmesan

Set a large 1 gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12 inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 Tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and Parmesan cheese and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme

Combine all ingredients thoroughly.

Chicken with Raspberry Sauce

Kami Yorgason


NOTE: 3 hours to marinate

3/4 cup seedless Raspberry preserves
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 Tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
6 boneless, skinless chicken breast halves (1 1/2 lb.)
2 teaspoons cornstarch
1/4 cup unsweetened Raspberries

In a bowl combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.

Place the chicken in a large baggie; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.

In small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil, cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Chicken Stroganoff

Kathy Alvey

6 chicken breasts
1 cube butter
3 packages dry Italian dressing mix
2 cans cream of chicken soup
8 oz. cream cheese, softened
1 lb. package bowtie pasta or 1 1/2 lb. package small bowties

Simmer chicken, butter and dressing mix in crock pot for 6 hours.

Remove chicken and shred. Add soup and cream cheese to dressing mix. Thin with milk if desired.

Return chicken to mix and serve over bowtie pasta.

Oriental Chicken Salad

MOM

1 head cabbage, shredded
4 green onions
cooked, diced chicken or canned chicken
2 packages Ramen noodles
sliced almonds

Break up Ramen and toast with almonds in a 350 degree oven until slightly browned.

Dressing:
3/4 cup vegetable oil
4 Tablespoons sugar
4 Tablespoons Rice vinegar
2 packets Ramen seasoning
salt & pepper to taste

Combine cabbage, onions, chicken, noodles and almonds. Toss with dressing. Serve immediately.

Can add sesame seeds, snow peas or pineapple if desired.

Funeral Potatoes

Mom

7 large potatoes (or a package of preshredded frozen hash browns)
1/4 cup butter
2 cans cream of chicken soup
1 cup shredded cheddar
1 pint sour cream
1/3 cup chopped green onion
crushed corn flakes

Boil potatoes. Cool and peel. Shred into 9x13 pan.

Combine butter, soup, cheese, sour cream and onion in saucepan and heat. Pour over potatoes. Crush corn flakes on top. Pour some melted butter over the top.

Bake uncovered at 350 degrees for 45 minutes.

Sage Chicken, aka Sara's Chicken

Sara Green

4-6 chicken breasts
1 can cream of mushroom soup
1 cup shredded cheddar
1 teaspoon whole sage
1 bunch green onion, chopped

Line pan with foil. Lay chicken in pan and sprinkle with pepper.

Combine soup, cheese, sage and onion. Pour over chicken.

Bake at 400 for 55 minutes.

Bast often.

Chicken Rolls

Jackie @ kissthekook.blogspot.com

8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups chicken, cooked & shredded
1/2 cup green onion, chopped
2 cans crescent rolls
1 package Stove Top stuffing
2 cans chicken gravy

cream together cream cheese and 1/4 cup butter. Add chicken and green onion. Scoop 1/8 to 1/4 cup filling onto each roll. Seal roll around filling making a ball. Dip each roll into 1/4 cup melted butter then into the stuffing.

Bake on an ungreased cookie sheet for 18 - 20 minutes at 350 degrees.

Serve with gravy.