from Aunt Ouida
12 boneless chicken breast halves
12 oz cream of mushroom soup
12 oz cream of chicken soup
8 oz sour cream
3 oz cooked beef slices, diced (roast beef from the deli works)
6 slices bacon, sliced in halves
1. Layer beef in bottom of 9X13 casserole dish.
2. Wrap each breast in half a slice of bacon. Place chicken on top of beef in pan.
3. Combine soups and sour cream and pour over chicken.
4. Sprinkle with black pepper to taste and bake at 275 for 3 hours. Serve over brown or dirty rice.
|not my pic (Hubpages)|
|from Karol's Kitchen.com|
1 head lettuce (bibb, romaine)
1/2 cup each, chopped: celery, chives, green/red/yellow peppers (any)
10 oz snow peas (frozen is fine, but thawed)
6 sliced, boiled eggs (I prefer no yolks, so 9 eggs)
8 oz grated sharp cheddar
8 bacon slices, cooked and crumbled
1 pt lite mayo
2 TB sugar (up to 2 more TB to taste)
1 1/2 c lite sour cream
1. Layer the top ingredients in the order above (start with lettuce, end with bacon)
2. Mix topping ingredients. Use a spatula to spread evenly over the top of the salad.
Indulgent, creamy, a little sneaky (really? does this count as salad?). Reminds me of holidays.
NEW ORLEANS PRALINES
3 c sugar
1 c buttermilk
1 t baking soda
2 sticks butter/margarine
1 1/2 c pecans
1 t vanilla extract
2 TB white corn syrup (or Agave)
1. Mix sugar, buttermilk (w/soda), butter, salt, and syrup.
2. Cook on med-low heat over stove until it forms a rather hard ball when a drop is dropped in water.
3. Add vanilla and pecans. Stir for 30 seconds.
4. Cool rapidly, beating it with whisk as it cools. Once it gets to a warm (but not scalding) temp, it is ready to drop.
|Kingking cakes in Nawlins--oh, the cakes are good, too!|