Cookbook 2-6-23

-need a recipe for Cowboy Cookies

-local Chinese restaurant serves egg drop soup, how do they make the broth?

“Chicken Broccoli”

Boil 4-5 lb. chicken until tender. Cool in broth. Remove from bone and cube. Make a sauce with the following ingredients:
1 c. milk
1/2 c. flour
2 c. chicken broth
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. fresh curry powder (optional)
Combine milk, flour, and broth and cook until thick. Remove from heat and add other ingredients. Cook 2, 10oz. packages of broccoli according to package directions. Place in a 9 by 13 pan. Cover evenly with cubed chicken. Pour sauce over the top. Covered with buttered crumbs. Bake at 350 for 35 minutes.

from the 2nd KWIXland Cookbook
submitted by Carrie Wiggans, Atlanta

“Lazy Man’s Chili”

2 lbs. ground beef
1 pkg. ranch dip mix
1 pkg. taco seasoning mix
1 can tomatoes and green chilis, drained
2 cans tomatoes with onions
2 cans chili beans
1 can golden, whole kernel corn, drained
1 T. Tabasco brand pepper sauce
1 pkg. shredded cheddar cheese (optional)
1 pkg. sour cream (optional)
1 bag corn chips (optional)

Brown the ground beef in a large pot. Drain the beef and return it to the pot. Add the ranch mix, taco seasoning, drained corn, and Tabasco brand pepper sauce to the pot with the beef, along with the tomatoes and chili beans. Cover and cook on medium heat for 35 minutes, stirring occasionally.

Darrell Lampkins, Moberly

“Meaty Bean Dip”

medium onion, chopped
cook that, with 1 lb. ground beef, and drain
3 cans of chili beans
1 lb. processed cheese/Velveeta (cube it)
2-3 shakes of Tabasco
1 lb. shredded longhorn cheese
1 tsp. Worcestershire
Place all in the slow cooker and cook on high for 1 hour. Then uncover, and cook for 1 more hour on low. Suggests stirring often.

“Cheesy Beef Dip”

brown 1 lb. of ground beef, and drain
add 1 lb. of cheese, cubed
1 can of chili (no beans)
1, 12 oz. jar of salsa
Put it all together in a slow cooker and cook on high for 1 hour. Stirring occasionally.

“Chicken Barbequed Wings”

2 lb. of wings (about 16)
salt and pepper to taste
1 1/2 c. barbeque sauce
1/4 c. honey
2 tsp. prepared mustard
2 tsp. Worcestershire
Tabasco to taste
Rinse the chicken and pat dry. Cut off and remove the tips. Cut each wing at joint to make 2 sections. Sprinkle the wings with salt and pepper and place on broiler pan. Broil 4 to 5 inches from heat for 10 minutes on each side or until chicken is brown. Transfer chicken to slow cooker. Combine all the other ingredients and pour the wings. Cover and cook on low for 4 to 5 hours or high for 2 to 2 1/2 hours.

Jacksonville area listener