|Sharing recipes with readers . . .|
|Written by Wauneta Breeze|
|Wednesday, 04 December 2013 20:12|
Sharing with Wauneta
By Nola Straub
Thank you, Adele, for the note. It is great you enjoy the columns. It is nice to know that people are reading it.
I sit in my office three miles south of Wauneta and pour through the lifetime collection of my cookbooks plus sister Norma Troxel Bodeman’s. She was 20 years older than I and when I cleaned their house to get it ready to sell, my brother-in-law told me I could have anything that belonged to the Troxel family. So I took her cookbooks to note the ones she had used. She also wrote what made them taste better and additions she liked. I think most of us try to make a recipe better for us.
Dorothy’s Chicken Casserole
4 chicken breasts
10 3/4 oz. can cream of celery soup
3 c. herb seasoned stuffing mix
1 1/2 c. margarine or butter
1 c. chicken broth
5 oz. can water chestnuts
Salt and pepper to taste
Stew chicken breast in water until done. Reserve 1 c. broth, skim fat. Cut stewed chicken into bite size pieces. Combine chicken, celery, soup, stuffing mix, butter, broth, water chestnuts, salt and pepper. Pour into greased casserole dish. Refrigerate for at least 8 hours. Bake at 350 degrees for 1 hour or until done and enjoy.
Ruth’s Chicken Noodle Hot dish
5-6 lb. whole chicken
1 tsp. whole allspice
1 tsp. salt
1 tsp. pepper
1 1/2 c. milk
1 1/2 c. chicken broth
Homemade noodles: OR your favorite boughten
4 eggs, beaten
1 tsp. salt
2 tbsp. warm water
2 1/4 c. flour
Cook the chicken in large saucepan with water. Bring to a boil and cook 30-40 min. While the chicken is cooking prepare homemade noodles by combining above ingredients in order they are given. Roll out dough into thin sheet and cut 1/2” by 6” strips of noodles. Let dry. (Or use your favorite purchased noodles.) Remove the chicken from the saucepan, cool slightly, de-bone, and cut into pieces. Skim fat from broth and reserve 1 1/2 c. chicken broth. In a roasting pan, combine noodles, chicken, allspice, salt, pepper, milk, and chicken broth. Bake at 350 degrees for 45-60 min.
When we moved to Colorado I enjoyed Enchiladas.
2 4-oz. cans diced green chilies, chopped
1 lg. onion, chopped
2 tbsp. olive oil
1/4 tsp. garlic powder
1 tsp. oregano
28 oz. can stewed tomatoes
2 c. chopped cooked turkey
1 c. sour cream
2 c. grated cheddar cheese
12 corn or flour tortillas
Sauté chilies and onion in olive oil. Add garlic powder salt, oregano and stewed tomatoes and simmer for 30 min. Mix together turkey, sour cream, and cheddar cheese. Set aside.
Soften tortillas in microwave oven (or dip in hot oil). Fill with turkey mixture and roll up. Place in 9x13 inch baking pan seam side down. Pour chili sauce over top and bake in 350 degree oven for 20 min. and serve.
*Casseroles are great for the people who live alone to package for several meals in the freezer. My mother would make a batch of homemade noodles, cook them with a chicken, shred the meat and package them in small bowls so she could have the small amounts to take from the freezer and put in a small pan on low to heat or set it on the gas heating stove until it started making the house smell like someone was cooking for her. When I was visiting she would get out two.
She also liked roast and vegetables. The idea of a group of small casseroles for a sampling time is great.
Thank you for telling us people are reading the Breeze in Craig, Colo.
Harry, our boys and I lived in Cortez where he worked in the oil fields on the Navajo reservation in Utah and New Mexico - the four corners area. I used to look forward to Elsie’s comments, recipes, and poems. Someway I still seemed connected to home.
Share some of your favorites with us! Send to P.O. Box 303, Wauneta, NE 69045.