-recipe for cooking turnips

“Crock Pot Chicken and Noodle Casserole”

2 cans cream of chicken soup
2 cans chicken broth
1 stick butter
1 lb. chicken breast (use the skinless/boneless and used 5, could have used 6)
24 oz. pkg frozen Reams Noodles

In the crock pot, put the chicken on bottom. Top with the soup and broth. Top that with a stick of butter. Place on low for 6 to 7 hours. Take the chicken out and shred it. Place it back in the crock pot. Add the frozen noodles and cook for 2 hours (she only cooked 1 hour and 15 minutes). Stir it up.

Marian Embree, Moberly

“Chicken Pot Pie”

1 lb. boneless skinless chicken breasts
1/3 c. butter
1/2 c. celery, sliced
1/3 c. onion, chopped
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. celery seed
1/2 tsp. garlic powder
1 tsp. Better than bouillon base, chicken, or more to taste (or substitute 1 bouillon cube)
1 c. milk
8 oz. frozen veggies (mix of carrots, peas, green beans, and corn)
2, 9-inch unbaked pie crusts

Preheat oven to 425. Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring to a boil and cook for 6-10 minutes or until the chicken is just barely cooked through. Remove the chicken to a plate, reserve about 1 3/4 c. of the water in a measuring cup, and discard the rest. Add onions, celery, and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick. Chop the chicken and add it to the pot along with the frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make a few small slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with tinfoil. Cool for at least 15-20 minutes before serving to allow it to set up.

Shirley Eggleston, Memphis (Brad’s mother-in-law)

“Baked Beef Stew”

1, 14 1/2 oz. can diced tomatoes, undrained
1 c. water
3 T. quick cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 lbs. lean beef, stew meat, cut into 1 inch cubes
4 medium carrots, cut into 1 inch cubes
3 medium potatoes, pealed and quartered
2 celery ribs, cut into 3/4 quarter chunks
1 medium onion, cut into chunks
1 slice of bread, cubed

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add the remaining ingredients and mix well. Pour into a greased 9 by 13 by 2 inch pan (or a 3 quart baking dish). Cover and bake at 375 for 1 and 3/4 to 2 hours, or until the meat and vegetables are tender. Don’t need to brown the meat first.

Kathleen Barnes, Centralia

“Beef Stew”

1 to 1 1/2 lbs. beef stew meat
salt and pepper to taste
4 carrots, sliced about a 1/2 inch
3 celery ribs, chunked
1 to 2 large onions, chopped
3 to 4 potatoes, cubed
1 T. Worcestershire sauce
3 to 4 cloves
2 or 3 bay leaves
about 1 pint of crushed tomatoes
beef broth or beef bouillon cubes

Sear the meat and add the salt and pepper. Add the onions. While that is searing get vegetables ready. Add the tomatoes, beef broth (if bouillon add water) to cover. Add Worcestershire sauce, cloves, and bay leaves to pot. Add all the vegetables. Cook slow. Can also be fixed in a crock pot.

Eva Daniels, Moberly