Hey guys! How is everyone today? We had more rain today…over 2 inches the last two days. Things are looking up!
Today we’re gonna talk chicken here in Miz Judi’s Kitchen.
Course when our youngest son Red’s talking chicken, he’s talking about the time I wouldn’t get on Space Mountain. Or, maybe the time I wouldn’t ride the Ferris wheel at the fair with hm. Or, maybe what I become when I’m startled by of all things…a dern spider! Honestly I can’t stand them!
But since Red’s not here, we’re talking about the real chicken…chicken!
In today’s economy, and with food prices continuing to go up in cost, chicken is an option, but the last couple times Deb and I have been to the grocery store, chicken is going out of sight as well.
Deb and I feel that for all-round meals with meat, hamburger is probably our number 1 choice. First off it’s so versatile with the number of different meals you can set a table with.
Secondly there is absolutely no waste, whether it be bone or fat, and lastly we like it any number of ways, and it’s so easy to food saver and freeze, taking up little room in your freezer. But, hamburger too is going out of sight!
Deb paid $4.99 a pound a couple weeks back, and I saw it on sale for $3.99 a pound yesterday. Hamburger for $3.99 a pound…on sale??
Chicken would probably be our second choice, but we find pork to our liking as well. Okay, okay, maybe all this isn’t so much to Deb’s liking, BUT, personally…I like them all! LOL!
My point is this though. You can cut back your meat portions and still make good, nutritious, belly filling meals, and the best way we find to do this is simply some type of casserole dish.
Not all today’s recipes are casserole dishes, but most are, or just maybe close to being!
These recipes come from, once again Deb’s OLDER sister Louise, and her church’s cookbook. For those who haven’t been to our columns very often, Deb asks that when talking about her sister, I do so with emphasis on “sis’ being …OLDER!
Hey Weezie…Deb forced me to do this!
Before we get started, let’s check out a joke our good friend Edith, from Washington State sent us. Edith, not unlike us, likes a good chuckle every once in a while, and Deb and I both thought this…a good un!
THIS IS WHY WE LOVE LOGICAL OLD PEOPLE
A farmer stopped by the local mechanics’ shop to have his truck fixed. They couldn’t do it while he waited, so he said he didn’t live far and would just walk home.
On the way home, he stopped at the hardware store and bought a bucket and a gallon of paint. He then stopped by the feed store and picked up a couple of chickens and a goose. However, struggling outside the store, he now had a problem, how to carry all his purchases home.
While he was scratching his head, he was approached by a little old lady who told him she was lost. She asked, ‘Can you tell me how to get to1603 Mockingbird Lane ?’
The farmer said, ‘Well, as a matter of fact, my farm is very close to that house. I would walk you there, but I can’t carry this lot.’
The old lady suggested, ‘Why don’t you put the can of paint in the bucket, carry the bucket in one hand, put a chicken under each arm, and carry the goose in your other hand?’
‘Why, thank you very much,’ he said and proceeded to walk the old girl home.
On the way, he said ‘Let’s take my short cut and go down this alley. We’ll be there in no time.’
The little old lady looked him over cautiously and then said, ‘I am a lonely widow without a husband to protect me. How do I know that when we get in the alley you won’t hold me up against the wall, pull up my skirt, and have your way with me?’
The farmer said, ‘Holy smokes, lady! I’m carrying a bucket, a gallon of paint, two chickens, and a goose. How in the world could I possibly hold you up against the wall and do that?’
The old lady replied, ‘Set the goose down, cover him with the bucket, put the paint on top of the bucket, and…I’ll hold the chickens!
After that, why don’t we fire the dern cook stove off and throw some vittles on?
Mesquite Chicken
- 1 large can of pineapple chunks
- 4 boneless chicken breasts flattened
- 12 oz. mesquite cooking sauce and marinade
- 1 jar broiled mushroom pieces, or fresh mushrooms sliced and sauté in butter
- 1 lb. deli sliced honey ham
- 4 thick slices Monterey Jack cheese
In a large skillet pour in the can of pineapples with juices and add chicken breasts. Cook over medium-high heat until the breasts are no longer pink in the middle. Remove meat from skillet and discard juices. Arrange breasts in a large casserole dish. Pour mesquite marinade over all the breasts.
Evenly divide first mushrooms and then ham onto each breast. Top each breast with a thick slice of the cheese. Bake on 350 about 10 minutes, or until cheese is melted.
Edna Doyle
Chicken Breast Casserole
- 4 chicken breasts, deboned and split in half
- ¼ lb. Swiss cheese, sliced
- 1 can cream of celery soup
- ¼ can sherry or dry vermouth
- 1 cup herb flavored croutons
- 3 teaspoons butter
Place raw chicken in a baking dish. Cover with cheese slices. Pour in soup mixed with sherry. Sprinkle croutons on top and dot with butter. Bake uncovered for 1 hour on 350 or until done.
Bernadine Scheck
Chicken Pot Pie
- 1 fryer
- 1 cup milk
- 1 stick butter
- 1 cup chicken broth
- 1 cup self-rising flour
- 1 (16 oz.) can Veg-All vegetables
- 1 can creamy chicken mushroom soup
- Pam
Boil fryer in salt, pepper and water. When chicken is tender, save 1 cup of the broth. Allow the chicken to cool and take the meat off the bones. Mix the soup, vegetables and broth in a medium sized bowl. Now add the chicken meat to the mixture. Spray an 8-1/2 x 11 inch pan with Pam. Pour mixture into pan.
For the topping; melt the butter and mix it with the flour and milk. Pour the topping in the pan on top of the meat mixture. Cook on 350 for approx.. 45 minutes or until the topping is evenly browned.
Betty Fortner
Chicken Dressing Casserole
Cook chicken and remove bones, (reserve ½ cup of broth). Cut chicken into bite-size pieces. Combine soups, milk and broth. Heat thoroughly. Combine stuffing mix and melted butter. Spread half of stuffing in a grease 9 x 13 inch pan. Layer chicken over this then pour soups over, and top with remaining stuffing. Bake uncovered for 35 minutes on 350.
Bernadine Scheck
“I’ll hold the chickens!” That’s funnier than “I still think my thumb is broke!”
Ha!!! Yep, that’s just plain funny….
Meanwhile, the “Lady from afar” is in our prayers, Dub.
Gary