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Recipes

MEATBALL STEW

MEATBALL STEW

By

Linda Riggs Butler

  • 1 1/2 pounds ground beef
  • 1 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 2 tablespoons cooking oil
  • 1 (10 1/2 ounce) can condensed tomato soup
  • 1 (10 1/2 ounce) can condensed beef broth
  • 4 medium potatoes, pared and quartered
  • 4 carrots, scrapped and cut
  • in 1 inch chunks
  • 8 small white onions, peeled
  • 2 tablespoons chopped parsley
0/5 (0 Votes)

BEST-EVER BEER BREAD

BEST-EVER BEER BREAD

By

Linda Riggs Butler

  • 1/2 cup water
  • 1 (12 ounce) can beer
  • 3 tablespoons vegetable oil
  • 5 to 6 cups all-purpose flour, divided
  • 2 packages dry yeast
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
0/5 (0 Votes)

CHICKEN PARMESAN

CHICKEN PARMESAN

By

Cecelia Tolley Plemons

  • 6 chicken breasts, boneless and skinless
  • 1/2 cup melted butter
  • 1 cup crushed packaged herb-seasoned stuffing mix
  • 2/3 cup grated Parmesan cheese
  • 4 cup snipped parsley
  • 1 (16 ounce) jar prepared spaghetti sauce
  • 12 ounces shredded Mozzarella cheese
0/5 (0 Votes)

CHICKEN WITH TARRAGON

CHICKEN WITH TARRAGON

By

Maxine Hayes Riggs

  • 1 pound skinned and boned chicken breast halves
  • Clear plastic wrap
  • Pepper to taste
  • 2 tablespoons butter (not margarine)
  • 1/3 cup dry white wine
  • 1 teaspoon dried tarragon
  • 1 clove garlic, crushed
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2/3 cup half and half or milk
0/5 (0 Votes)

Nacho Pie Casserole

Nacho Pie Casserole

By

SUBMITTED BY: Becky Wheeler

  • 2 qt casserole dish
  • 11/2 lbs hamburger meat
  • 2 cans refried beans
  • 1 jar jalapeños
  • 1 pkg taco mix
  • 1 lb. Monterey Jack cheese
  • 1 jar picante sauce
4/5 (1 Votes)

OYSTER STEW

OYSTER STEW

By

Sherry Riggs Bower

  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • Dash bottled hot pepper sauce
  • 1 pint shucked oysters, undrained
  • 1/4 cup butter or margarine
  • 1 quart milk, scalded
4/5 (1 Votes)

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

By

SUBMITTED BY: Billie Shelton

  • Cook about two chicken breast (depending on how much you make) – cut into pieces
  • 2 cans cream of chicken soup – undiluted
  • 1 tube Ritz crackers – crushed
  • 2 tbsp poppy seed
  • 1 stick butter – melted
  • 1 8 oz sour cream
0/5 (0 Votes)

EVERYDAY WAFFLES

EVERYDAY WAFFLES

By

Sherry Riggs Bower

  • 1 3/4 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 beaten egg yolks
  • 1 1/3 cups milk
  • 1/2 cup salad oil or melted shortening
  • 2 stiffly beaten egg whites
0/5 (0 Votes)

SOURDOUGH BREAD

SOURDOUGH BREAD

By

Linda Riggs Butler

  • 1 cup sourdough starter
  • 1 teaspoon salt
  • 1/2 cup oil plus 1 teaspoon oil
  • 1/3 cup sugar
  • 6 cups bread flour
  • 1 1/2 cups warm water
5/5 (1 Votes)

Sausage Squares

Sausage Squares

By

SUBMITTED BY: Billie Shelton

  • 1 pound sausage – browned and drained
  • 8 oz mild cheddar cheese – grated
  • 2 pkgs crescent dinner rolls
  • 1 egg beaten
0/5 (0 Votes)