Poultry

Ida Mae Watson's Turkey Stuffing & Dressing

Crumble 2 recipes of cold cornbread (the best kind is Mama's Cornbread) into a very large container (a plastic trashbag works if you don't have a large enough mixing bowl.) Add:
  • 1 1/2 c. chopped celery
  • 1 large yellow or white onion, chopped
  • 1 tsp. sage
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/3 c. melted butter
  • 2 eggs, beaten
  • Turkey stock, to moisten (not too much or it will be gooey, and use less for stuffing than for dressing cooked outside the bird.)
Use to stuff turkey cavities before roasting, or bake alone. May be cooked in microwave or conventional oven. If using microwave, use less turkey stock.

Cheers, Katherine #48

Nancy's Marvelous Chicken and Spaghetti

The following recipe has a story to go with it. A friend had been to Rome and had eaten some beef rolls cooked in a tomatoe sauce served w/ spaghetti. She, knowing that I liked to cook, told me about this and asked if I could duplicate the recipe. I used minute steaks, layered w/ cheese and sliced olives rolled up and cooked in the tomato sauce. My family loved this recipe and my friend said it was better than what she had had in Rome. We ate this recipe w/ the beef often and one day while cooking it I thought, I bet chicken would taste good cooked like this, so again I piddled around with the recipe until it ended up as given below. Now we seldom have the beef rolls, but frequently have the chicken. It was not until much later that I was reading an Italian recipe book and found a recipe for Chicken Cacciattore. (sp?) I like my version much better. :-)
  • 2 T vegetable oil ( NOT olive oil)
  • 2 T bacon grease
  • 2 cups chopped onion (2 large onions)
Heat oil in deep skillet or Dutch oven, and saute the onions until translucent and tender. Add: 3 large chicken breasts w/ wings attached and brown lightly on both sides for abt 10 min.

Add:

  • 1 28oz. can of whole tomatoes and juice (break up the tomatoes slightly)
  • 1 28 oz can of diced tomatoes and juice
  • 1 28 oz can of crushed tomatoes
Stir to blend. Add
    1 whole bulb (not just one clove) of garlic, chopped or to taste
  • 1T parsley flakes
  • 1 T onion powder
  • 1 T dried oregano flakes or to taste (You might want to add 1 tsp at a time, cooking a little and then tasting to see if you like this.)
Salt and pepper to taste. Add: 2 cups of stuffed salad olives, (or at least an 8 oz jar) drained Bring to a boil, reduce heat to simmer. Cook for 60 minutes stirring and turning chicken every twenty minutes, or until chicken is very tender. Remove chicken from the mixture and place in the freezer compartment for 20 min. Allow sauce to continue cooking, stirring a couple of times. Remove chicken from the freezer and pull meat off, discarding skin and bones. Tear meat into bite size peices and return to the sauce. Add: 2 cups grated medium cheddar cheese to the sauce and stir until it all melts into the sauce. Serve over cooked spaghetti (I like the thin spaghetti) with parmesan cheese.

Makes 6 large dinner servings. The sauce freezes very well so that you can serve half and save half for later. OR cook lasagne noodles and layer them with cheeses and sauce and freeze for later. This is what I call Chickasagne. When I serve either, I have a tossed salad with it and that is all. It is quite filling. :-) But if you cooked some vegetables and seved smaller portions this would probably serve 8-10 people.

Nancy Sparks Morrison