Recipe Box
 

 
 

If you have a favorite recipe you'd like to share,we'd sure be proud to post it with full credit to you,of course.All contributions are appreciated very much.
Mail to : Going Home
 
 

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"I wish the buck stopped here. I sure could use a few ..."

Gary,this reads like a really delicious chili recipe, and your allowing me to post it for others to enjoy is really appreciated.Thank you.There will be a pot of this chili simmering on the stove in a couple of days.Trish

Fri, 14 Feb 2003  From: "Gary"

Hi Trish,

I noticed you didn't have a Chili recipe, here's an easy one that is my favorite.   Enjoy!

Gary
 

Red Dog Chili

First ya catches yerself a BIG RED DAWG. . .

(ONLY FOOLIN’)

1 tsp. cumin
1 tsp. garlic powder
2 tsp. black pepper
1 tsp. oregano
3 tsp. salt
2 tsp. chili powder (hot)
1 dried red pepper (2 1/2 inches long)
1 tsp. white pepper
1 clove garlic
1 med. yellow onion
1 large can diced tomatoes
1 lb. good ground chuck
1 lb. dry red beans
 

Wash your beans, remembering to remove all stones and foreign matter.  Cover with 2 quarts of water and soak 12 to 18 hours until thoroughly swelled.

In the large saucepan that you are going to use for your chili, brown 1 pound ground chuck (not pre packaged ground beef from the local grocery store if you can help it) if beef is extremely lean, brown in olive oil.

Chop your onion fine, in about 1/4to 1/2 inch squares.  Add this to your ground chuck, pour in tomatoes and bring to a slow boil.

Put a little salt on your breadboard, place clove of garlic on salt and smash with the side of your knife.  Chop the smashed garlic very fine and add to your pot, along with the rest of your spices.

Continue simmering a minimum of 4 hours.

If you desire a little additional zip, after you dish up your bowl, add Mexipep
( Trappey’s Louisiana Hot Sauce ) to taste.

Tip from Gary:  If you put your dry spices in a canning jar and cover with bourbon whiskey and seal with lid, your spices will be more flavorful when used and require less cooking time for the spices to blend.
 

Gary writes "Try this oldie, it's great"
 

This is the best tasting bread in the world, specially toasted.  Very old recipe

Salt Rising Bread

1 medium potato,peeled and sliced.
1 tsp ea. of sugar and salt
2 tbs. cornmeal
1 pint boiling water.
1/2 tsp. baking soda
flour-about 2 1/1 cups,then about 9 cups of flour for use in rest of recipe
2 tbs. sugar
1 tbs. salt
1/3 cup lard
 
 

Peel and slice one medium-sized potato. Add 1 tsp. each sugar and salt and 2 tbs. corn meal. Pour over 1 pint boiling water, stirring well, let stand over night in a warm place until light. Drain off liquid, add 1/2 tsp. baking soda and enough flour to make a stiff batter (about 2 1/2 c.).

 Let stand in a warm place until light, then take 1 pint hot water, 2 tbs. sugar, 1 tbs. salt, 1/3 c. lard. Mix this into flour (using  about 9 c.) then add light batter and mix into medium stiff dough, kneading well. Make into loaves, place in well greased pans. Bake in  moderately hot oven about 25 minutes.

What a lovely addition to this page,Gary.Thank you so very much for sharing this with us.

Maggie"s Jelly Cake

Use simple yellow cake recipie, (can even use a mix) and fill in and top with favorite jelly.......Grandma, usually used plum jelly, or mayhaw jelly....which was my favorite...The longer the cake sits (which ain't too long around here) the better it is......Try it....it's good......

Note: Think I will try the mayhaw myself.Thanks,Sandy.

Date: Wed, 6 Sep 2000
Favorite Recipe of Sandy

Graham Cracker Crumb Cake

1 cup butter or margarine
1 cup sugar
5 eggs
1 box graham cracker crumbs
2 tsp baking powder
1 cup coconut
1 cup nuts

By hand mix all ingredients together and pour into 2 greased and floured 9" baking pans and bake at 350° for 30 minutes check by inserting tooth pick in center if it comes out clean they are done. Cool on rack
 

Frosting

1 stick(1/2 cup) butter or margarine at room temperature
1 box powered sugar
1 small can crushed pineapple undrained

Mix together the butter and the pineapple gradually add the powered sugar blend well. Frost by spreading a little at a time with a spoon. Very Good !

Sandy,knowing what an excellent cook you are,I'll be trying this recipe soon.Thanks.

Hi-I stumbled on your website and thought I'd send you a great recipe.

Oven Pot Roast

3 lb. beef roast, economical cut
10 oz. can cream of mushroom soup
1 envelope dry onion soup mix
1 cup chopped onion
2 c. water
1/2 cup apple juice
1 Tbsp. red wine vinegar
1 bay leaf
1/2 tsp. thyme
1/2 tsp. garlic powder

1.Place meat in roaster. trim fat if necessary.
2.Whisk  mushroom soup, onion soup mix, water, red wine vinegar, thyme and garlic powder together in a bowl. Add bay leaf and onion. Pour over roast.
3.Bake in 325 ° F oven for 3 1/2 to 4 hours, or until fork tender.
4.Recipe says serves 6, but if you like it as much as we do, it'll serve 2 for two meals. Serve it with horseradish, mashed potatoes and some vegetable. Enjoy!
 

Cheers!

Date: Sun, 9 Jul 2000
Favorite Recipe of Krista  from Woodland, Al.

Cornbread Salad

1 pkg mexican cornbread
10 slices bacon fried and crumbled
1 large tomato, chopped
1 small onion, chopped
1 bell pepper, chopped
1 can whole kernel corn, drained
1 can pinto beans, drained
1 cup mayo
1 cup sour cream
1 pkg dry Ranch Dressing Mix
1 cup cheddar cheese

Prepare cornbread according to package directions.  Combine all vegetables in a large bowl.  Combine mayo, sour cream and ranch dressing mix in another bowl.  Start by layering half of everything starting with cornbread, veg.,ranch mix, cheese and bacon.  continue layering .  Refrigerate until ready to serve.

Krista  from Woodland, Al.  I have never had anyone not to love this recipe.

Alice found an old cookbook at a garage sale.The title is Southern Cook Book there are only 322 recipes in there,written in Charlotte, N. C. Compiled and Edited by: Lillie S. Lustig S  Claire Sondhein. Sarah Rensel .Along with the recipes are sayings and a few poems scattered throughout.Thanks for sharing,Alice.

 Kentucky, Oh Kentucky, How I love your classic shades,
Where flit the fairy figures of the star eyed Southern maids;
Where the butterflies are joying mid the blossoms newly born;
Where the corn is full of kernels, And the colonels full of corn!

And another saying on another page.

"Some folks say preachers won't steal, But I caught two in my cornfield. One had a  bushel, One had a peck, One had a roastin`ear hung round his neck. "

Here are some of the recipes from this old book.Sure sound good.
 

Date:  Mon, 12 Jun 2000
Favorite recipes of Alice

Hi Trish, I had to come by again to say hello and to leave a couple more recipes with you. I love your site. I feel so at ease and at home.Alice

Southern Bean Soup

1 cup dried beans
Cold water
6 c. ham broth
1 c. chopped celery
1/2 onion minced
3 tbs. of butter
3 tbs. flour
salt and pepper

Cover the beans with cold water and let stand overnight, or at least six hours.

Drain off water and add beans to ham broth. Add the celery and onion
and let cook slowly until beans become quite soft. Strain the bean.broth;
press the beans through a sieve and add the pulp to the strained broth. If necessary add more water in order to have five cups of broth. Melt the butter, stir in the flour, salt and pepper; slowly stir in the hot bean broth and simmer until thickened, serve hot with slices of lemon and hard cooked eggs.
 

Southern Gumbo

2 tbs. butter, melted
1 onion chopped
2 c. tomatoes
2 c. okra, cut fine
1 . chopped green peppers
2 c. hot water
1/2 tsp. celery seed
Salt and pepper

Fry the onions in the melted butter until brown.
Add the vegetables, hot water and the seasonings. Cook slowly until quite thick.
 

Baked Hominy or Grits

 1 c. cold boiled hominy
 1/2 c. milk
 1 egg
 1 tbs. butter
 1/2 tsp. salt
 1 pinch pepper

Heat the milk and butter, add the hominy and mix until smooth. Then add the beaten egg, seasoning and pour into a buttered baking dish and bake slowly in a moderate oven {350 °}  until firm and brown.
 

Bread  Pudding

4 slices buttered bread cut in squares
1/2 c. sugar
3 eggs
Vanilla
1/2 pint rich milk

 Beat eggs and sugar, add milk and vanilla, Add buttered bread and bake in slow  oven ( 300°) For about 40 minutes or until custard is done.
 

These recipes are out of my old Southern cookbook.
 

" Cause cookin's lak religion is-
Some's lected an' some ain't,
And rules don no mo mek a cook
Den sermons mek a saint."
 
 

My Favorite Recipes--Sent in by Alice
Date:Wed. May 24,2000
 

Well here is another one I wanted to send you. Its called   Hopping John
( a little different from yours. )

Hopping John

1 c.  cooked rice
2 tbs. butter
2 c.  dried peas
1/4 lb.  pork
Salt
Pepper and butter

Soak peas overnight. The next day, cook peas until soft, Being careful to keep them whole during the cooking, Cook the piece of pork with the peas to add flavor. When peas are cooked sufficiently, there should be only a small quantity of liquor left on them, Mix the cooked rice and peas together, season with salt, pepper and butter and serve with bread and butter.
 

These are from an old recipe of my mother.When we would come home hungry from school, most of the time she would say "take an old cold tater and wait".But there were times that she would have these:

Teacakes

2 eggs
2 c.  sugar
3/4 c. buttermilk
3/4 c. oleo or butter melted
1 tsp. vanilla
1/2 tsp. baking soda
1 1/2 tsp. baking powder
plain flour

In a bowl beat  the eggs well and add sugar. Continue beating until blended. Add the buttermilk and melted oleo, vanilla and soda and baking powder. Sift about six or eight cups flour into large mixing bowl or wooden bread tray. Make well in center and pour in the mixture, mixing with spoon until dough can be kneaded with the hands. Work in flour until stiff enough to handle. Roll out on floured board or cloth to 1/4 inch thickness and cut with cookie cutter.
Bake on lightly greased cookie sheet in 350- degree oven until lightly browned.

Pecan Pie

1/2 c. sugar
1 c. light corn syrup
2 eggs
1/4 c.  milk
1 tbs. flour
lump of butter
1 c. pecans
unbaked pie shell

Mix flour and sugar; add syrup and milk and bring to boil in saucepan. Add the beaten eggs, butter and nuts . Pour into unbaked pie shell and bake in 350° oven until crust and pecans are golden brown. This pie will not be sticky nor watery.
 

Italian Sausage Skillet

1-1/4 lbs. uncooked Italian sausage links
3 small zucchini or yellow summer squash cubed
1/2 c. chopped onion
1 can (14-1/2 ounces) stewed tomatoes
Hot cooked rice or pasta

In a skillet over medium heat, brown the sausage until no longer pink; drain. Cut sausage into 1/4-in. slices; return to the skillet to brown completely. Add zucchini and onion; cook and stir for 2 minutes.Stir in tomatoes.  Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve over rice or pasta. Yield 4-6 servings.
 

Corn Pudding

3 tbs. corn meal
1 tbs. salt
1/2 tsp. paprika
1/2 c.  cold milk
2 c. hot milk
1 tbs. butter
2 c. fresh corn pulp
2 eggs

Stir corn meal with salt, paprika and cold milk. Then stir into hot milk. Cook and stir over boiling water until the mixture thickens.remove from the fire and stir in the other ingredients. Turn into a buttered baking dish suitable to send to the table. Set in a pan of boiling water and cook slowly until the center is firm. Serve hot with the meat course. A tablespoon of chopped green or red pepper may be added if desired.
 

I don't know if you ever had any crackling bread with your collards or mustard. But it shore is finger lickin good. Here tis.
 

Crackling Bread

1 c. cracklings (diced)
1 1/2 c. corn meal
3/4 c. wheat flour
1/2 tsp.  soda
1/4 tsp.  salt
1 c. sour milk

Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Mix and sift together the dry ingredients. Add the milk stir in the cracklings Form into oblong cakes and place in greased baking pan. Bake in hot oven (400 °.) 30 minutes.

Alice,these recipes sound great and will be enjoyed by many of us.Thank you.

Buffet Roast

1- 3 lb. boneless chuck
1-27 oz.  can sauerkraut, drained
1-16 oz. brown sugar
28 oz. whole tomatoes ,undrained
1 large onion ,chopped
1 apple, peeled, cored,, and sliced
salt and pepper (as desired)

Place meat in a Dutch oven. Top with the sauerkraut, tomatoes, sugar,apple, onion and salt and pepper. Cover and simmer several hours until meat is  fork tender.

My Favorite Recipes--Sent in by  Linda of Milwaukee
Date: Wed, 12 Apr 2000

Easy-Hot & Sweet Pickles

Empty the juice out of a one gallon jar of dill pickles slice pickles layer pickles with 5Lbs. of sugar and a medium sized bottle hot sauce let stand for at least 24 hours

My Favorite Recipes--Sent in by Miss G

Fri, 10 Mar 2000

Earthquake Cake

1 c.  pecans
1 c.  coconut
Spread on bottom of well-greased 13"X9" pan.

Mix 1 chocolate cake mix according to directions on box and pour on top of pecans and coconut.

Softened cream cheese (8oz)
2 c.  powdered sugar
1 stick margarine, softened
1 tsp. vanilla

Mix well and spoon on top of choc cake mixture.
Bake at 350 for 35-40 min or until toothpick test shows done in middle. Cake is good without icing or you can frost with your favorite chocolate icing.(called earthquake cake because it usually has craters on top)
 

I don't know where this cake originated, but it is a favorite in our family and stays very moist.  Hope you enjoy.

Mandarin Cake

1 Box of yellow cake mix
1 small can of mandarin oranges drained
1/2 c. oil
1/2 c. water
3 eggs
Mix all together good. Then bake until done.

Icing for Mandarin Orange Cake

1 small box of instant vanilla pudding
1 small can crushed pineapple
1 container cool whip
Sprinkle Coconut on top of cake after it is iced.
 

Fruit Cocktail Cake

1 box  yellow cake mix
1 8oz. can fruit cocktail (Do not drain)
1/2 c. brown sugar
2 eggs
1/2 c. melted butter
1 c. chopped nuts
1/2 c. raisins
1/2  c. coconut

Mix all ingredients well in bowl with spoon.  Pour into well-greased pan (9x12).  Then sprinkle top with some brown sugar.
Bake on 375° for about 35 to 45 minutes or until done.  Test with toothpick.
 

Banana Nut Bread

1/3 c.  shortening
1/2 tsp. baking soda
1/2 c. sugar
1/2 tsp. salt
2 eggs
1 c.  bananas (3-4)
1 & 1/3 c. flour
1/2 c. chopped nuts
1 tsp. baking powder

Cream together shortening and sugar; Add eggs and beat well.  Sift together dry ingredients; add to creamed mixture alternately with bananas, blending well after each addition.  Stir in nuts.  Pour into well-greased loaf pan.  Bake in moderate oven (350°) 40-45 minutes or till done.  Remove from pan; cool on rack.
 

Italian Cream Cheese Cake

Frosting
1 package cream cheese softened
1/2 stick real butter
1 box powdered sugar
1 tsp. vanilla
chopped nuts on top

 Beat cream cheese and butter until smooth.  Add sugar and mix well.
Add vanilla, beat until smooth.  Spread on cake.  Sprinkle top with pecans.
 

Beef Stroganoff

1 lb. ground beef
1 small onion, diced 
Salt & Pepper lightly
1 can cream  chicken soup
1/2 teaspoon Accent
1 small can sliced mushrooms
1 tbs. flour
1/2  pint sour cream
noodles or rice

 Brown meat.  Drain meat well.  Boil noodles or rice and add to the mix.
Add all ingredients (accept sour cream).  Cook on low until done.  Add sourcream just before serving.

Robert,thank you for sharing these great recipes with us.
 

Peanut Butter Fudge

Peanut butter was invented by a St. Louis doctor and was one of the new
foods sampled at the 1904 World's Fair. In this recipe, chunky peanut better lends it distinctive, robust flavor and texture to a traditional brown-sugar fudge.

Makes about 3-3/4 pounds.

1- 1 lb. package light brown sugar
3 c. granulated sugar
1 12-oz. can evaporated milk
2 tbs. butter
1 tsp. cream of tarter
1 18-oz. jar chunky peanut butter or creamy style can be used
2 tsp. vanilla extract

1.  Grease 8-inch square pan.  In a heavy 4-quart saucepan, combine sugars,milk, butter, and cream of tartar.  Heat to boiling over medium heat.Reduce heat to low.  Cook, without stirring, until mixture reaches 240° on a candy thermometer or softball stage.

2.  Remove fudge mixture from heat.  Stir in peanut butter and vanilla;
beat until fudge begins to get firm.  Pour into greased pan. Refrigerate until  firm; cut into squares.
 
 

Meatloaf w/ Potatoes, Carrots, & Gravy

for the meat loaf:
3 lbs. lean ground beef
1 tbs salt
1/2 c. chopped green onions
1/2 tsp. blk pepper
1/2 c. chopped celery
1 1/2 c. bread crumbs
1 4oz. can tomato sauce
1/4 c. chopped bell pepper [opt]
3 eggs
1 tsp. garlic powder

Mix all ingredients well and form a loaf in the center of a 16 qt. roaster.
leave the lid off and cook in the oven at 345°-350° for one hour or until loaf starts to brown.

While meat loaf is browning, peel and cut 2 lbs of potatoes in 1" squares and 1 lb carrots in 1" lengths.

Ingredients for gravy:

1 can Rotel tomatoes
1 box onion soup
2 cans mushroom soup
1/2 c.chopped green onion
1 can Campbell's golden mushroom soup
1 tsp.  black pepper
1 tsp. garlic powder

Mix gravy ingredients in a pan to it's self and dilute with water to the  consistency you like your gravy. When meat loaf has started to brown, put potatoes on one side and carrots on the other and pour gravy mixture over them. Cover and bake at 345-350° for  2 1/2 hours. [No salt was added to the gravy, as the soups have enough.]
 

My Favorite Recipe--From:Lee Fri, 8 Oct 1999
 

New York-Style Cheesecake

For the crust:
1 c. (250 ml) all-purpose flour
1/4 c. (60 ml) sugar
1 tsp. (5 ml) grated lemon zest
1 egg yolk
8 tbs. (120 ml) butter, softened
About 2 tbs. (30 ml) water

Mix the flour, sugar, and lemon zest in a large bowl.  Add the egg yolk and butter and blend with a fork.  Work the mixture, adding a few drops of water at a time, until a dough is formed.  Form into a ball, cover, and refrigerate for 1 hour.  Roll one third of the dough on a floured surface into a 9 inch (23 cm) round and ease it into the bottom of a buttered 9 inch spring-form pan.  This dough is fragile, so if it breaks just patch it back together.  Roll the remaining dough
in pieces and fit it against the sides of the pan, pressing the seams together as you go.

For the filling:
40 oz. (1100 g) cream cheese, softened
1+1/2 c. (375 ml) sugar
3 tns. (45 ml) all-purpose flour
2 tsp. (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp. (2 ml) vanilla extract
1/4 c.  (60 ml) heavy cream

Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth.  Beat in the eggs and yolks, followed by the vanilla and cream.  Pour the cheese mixture into the crust and place on a heavy-duty baking sheet.  Bake in a preheated 550°(290C) oven for 15  minutes.  Reduce the oven temperature to 200° (90C) and bake 1 hour.

Turn the oven off, open the oven door, and allow the cheesecake to cool for 30 minutes.  Cake may be served chilled or at room temperature.  Makes one 9-inch (23 cm) cake to serve 10 to 12.

My Favorite Recipe--From:  Tammi Merritt
Mon, 4 Oct 1999

Pineapple Cake

2c. flour  [ do not sift]
2c. sugar
2 tsp. soda
2 eggs

1 [ no. 2 ] can of pineapple, crushed,undrained
1/4 tsp vanilla

Add all ingredients; mix with a spoon until well
blended. Bake in greased and floured baking dish [ 13 x 9 ] at 350° for 35 minutes. Let cool for about 30 minutes.

FROSTING:
1 1/2 c. sugar
3/4 stick margarine
1 c. evaporated milk
1 c. chopped pecans
1 c. coconut

Mix the first 3 ingredients; bring to a boil, then add nuts and coconut.
Boil 3 minutes at medium heat. Spoon onto warm cake.
Try this it is wonderful!!!!!!

Thanks!You just made me hungry.

Blackberry Salad

2 boxes blackberry jello
1 c. blackberries, thawed and
drained
1 1/2 c. boiling water
1/2 c. sugar
1 pkg. Dream Whip or Cool Whip
8 oz. cream cheese

Combine jello with boiling water and reserved 2 cups blackberry juice. Add blackberries, refrigerate. Top with sugar and cream cheese, combined with cool Whip.
 

My Favorite Recipe--from Tina

Pork Chops
Sounds yummy,Tina!

4-6 lion or shoulder pork chops 3/4" thick
1 tbs. veg. oil
3 tbs. instant tapioca
1 can 8 1/2 oz pineapple tidbits undrained
1 tsp. lemon juice
1 tsp. powdred mustard
1 tsp. salt
1/4 tsp.  ground black pepper

In a heavy skillet, brown pork chops in hot oil over high heat.Place pork chops in crock pot. Sprinkle with the tapioca. Add all remaining ingredients.  Mix well.
Cover crock pot, cook on low heat setting for 4-5 hours or until meat is tender.
Serve with hot rice.
 

Hugs - from Mary Ellen (BamaGal) Thanks Bama Gal :)

Food Quantities --Right click on link and Save As for the chart

My Favorite Recipe--From :Mary Ellen Carter (BamaGal)
 

Apple Pie in a Jar

4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
5 c. water 5 c. apple juice
3 tbs. lemon juice
7 qt. apples, peeled & sliced

Combine first 7 ingredients and apple juice.  Heat until bubbly.  Add lemon juice.  Place apples in quart jars, leave 1 1/2” at top.  Pour hot syrupover the apples.  Seal.  Process in hot water bath for 25 minutes or for 10minutes at 10 lbs. of pressure.

This recipe sure makes pie making simple.

 My Favorite Recipe--from:Debbie Elrod

Stuffed Cornbread

   * This is delicious. Can be a whole meal. Just fix a salad and one
vegetable. * Debbie Elrod

2 pkgs. Mexican cornbread mix
1 lb. ground beef
1 onion chopped
1 bell pepper chopped
  Cheese slices  (any kind)
1 can cream style corn
1 pkg. Lipton Beefy Onion Soup mix

Preheat oven to 375° . Prepare iron skillet as you would for regular cornbread. Brown ground beef, onions and bell peppers. Drain off excess fat. Mix dry soup mix and corn, add to meat mixture. Mix cornbread mix according to package directions. Pour 1/2 of cornbread mixture into cast iron skillet; add the ground beef mixture.Top with cheese. Add the remaining cornbread mixture. Bake at 375°for 30 minutes or until done.

My Favorite Recipe --From :Jackie

Smothered & Covered Chops

 4-8 pork chops
 1 white onion - chopped
 1 bell pepper - chopped
 8 - 10 mushrooms - sliced
 1 c. flour
 Lawry's seasoning salt
 garlic salt & pepper
 1/2 c. milk
 1  egg
 1/2 stick butter
 1 1/2 c. peanut oil
 1 1/2 c. cold water

1. Whip milk and eggs together in medium bowl.Dip chops in milk/egg mixture. Sprinkle garlic salt and pepper on chops. In large Ziploc plastic bag, combine 1 cup flour with dash of Lawry's seasoning salt. Place chops in bag with mixture.Seal bag and shake well.

2. Heat 1 1/4 cup peanut oil in skillet. Remove chops from bag and fry chops until golden brown.

3. In another skillet - saute 1 white onion, 1 bell pepper, 8-10 mushrooms with butter and a dash of garlic salt.

 4. Remove chops from pan when golden brown and set aside. Use same pan chops were fried in to make gravy. Add 4 tbsp of peanut oil, sprinkle in 1/2 cup of flour for gravy base. Stir into smooth brown paste and add 1 1/2 to 2 cups cold water. Bring to boil, stirring occasionally.

Add sauted veggies and cook for 15-20 minutes.Add golden chops and simmer over lowheat for 10 -15 more minutes. Serve immediately.

Chicken Breasts w/dressing
 

6 chicken breasts-cooked and diced
2 c, sour cream
2 cans Cream of Chicken soup

Mix these indredients together and put in a casserole dish.

1 bag of seasoned stuffing mix
1 stick of butter
2 c. chicken broth

Melt the the butter and mix with the broth.  Then pour over stuffing mix.
Cover the chicken mixture with the stuffing mix.  Bake at 350° for one hour uncovered.  Fattening but VERY yummy!!!

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