Notes

I made the "Chicken Jubilee" recipe that I just posted last week. As you can tell from the date, I've had it for years, but I don't remember making it. I'm sure I have eaten it at Sue's house for dinner at some point and time and asked for the recipe. It was very good!

Ron had been gone all day and came home from a work day at the lease in East Texas. I thought I was making a small casserole (8x8) and realized once I started making it it would be a 9x13 casserole dish (read the whole recipe BEFORE you start). When Ron got home I found out he and Tim had stopped at Mazzio's Pizza in Beaumont, (one of our favorites from when we lived in Kilgore) I should have known. Boy, I thought, I'm going to have to eat this whole thing by myself and I wasn't even sure he would like it if he hadn't eaten. Well, being the wonderful husband he is, he couldn't let me try this new recipe alone and he REALLY liked it.

We flew to Dallas on Sunday for a (Cox/Malone) family 50th anniversary celebration in Oklahoma and came back yesterday. Got back to Hobby at noon and decided instead of eating out we would come home and eat our leftover casserole. It was still as good as we remembered.

A few things I'll change next time: to only use 1 ½ cups of rice and two full cans of cream of mushroom soup (or maybe add a little milk), but that is just me. I didn't have fresh mushrooms so I used a 6 oz. jar I had and drained them. Next time I'll leave the juice. But the sour cream is what gives it a different flavor. Hope you all are enjoying my efforts because I'm really enjoying sharing with you all. Let me hear from you! God Bless!!

Soups

Clam Chowder

Dice:

6 Potatoes

2 onions

3 cloves garlic

Boil until very tender with juice of clam, water, 1 stick oleo, salt and pepper. Then add clams and milk. Optional: celery and bacon

Patsy (Williams, from Jasper) McNamara, Center, TX 1983

Soup

1 lb. ground meat browned with onion & bell pepper (drained)

3 cans minestrone soup

1 can Golden Mushroom soup

1 can water

1 can ranch style beans or plain beans (I soak & cook pinto’s)

1 can tomatoes (Rotel, if you like it hot)

Mix and simmer until hot. I add the juice from my pinto beans also.

Kay Turner, Kilgore, TX 1988

Pies

Ice Box Pie

Blend:

8 oz. Lite cream cheese

1/3 C. sugar

2 tsp. vanilla

Add:

8 oz. Cool Whip

Place in Graham Cracker Crust

Chill for 3 or 4 hours and top with fruit.

Pat Bonner, Kilgore, TX 1987

Miscellaneous Desserts

Homemade Ice Cream

Chill everything, including the container. (Nita said this was the secret to her great ice cream)

8 eggs, beaten well

2 1/3 C. sugar

8 oz. whipping cream

8 oz. Carnation milk

16 oz. half and half

Pinch of salt

1 tsp. vanilla

Fill the rest of the way with milk.

For chocolate add 8 oz. of Hershey’s chocolate syrup.

Nita Gill, Kilgore, TX by way of Overton 1988

Hot Buttered Rum

1 lb. butter

1 lb. brown sugar

1 lb. powdered sugar

1 qt. vanilla ice cream

2 tsp. cinnamon

½ tsp. nutmeg

2 T. vanilla

1 T. molasses

Pinch of allspice

Cream butter with sugars, add spices, blend in softened ice cream.

Gene Krembs, Center, TX 1980

Cookies

Snowballs

½ C. butter

3 T, powdered sugar

1 C. sifted flour

1 C. finely chopped pecans

Cream butter and sugar until fluffy. Stir in flour gradually. Then pecans until well blended. Chill until firm enough to handle. Roll dough a tsp. at a time into marble-sized balls between palms of hands. Place 2” apart on ungreased cookie sheet. Bake in 325º oven until lightly golden. Cool on cookie sheet 5 minutes. Then roll in powdered sugar until well coated. Cool completely on wire rack. Store with waxed paper or plastic wrap between layers.

Unknown, Bryan, TX 1973

Cakes

Raspberry Nut Pound Cake

Cream together:

1 C. margarine, softened

1 ½ C. sugar

Add one at a time beating well after each addition:

4 eggs

Reserve:

1 T. flour

Sift together:

3 ¼ C. flour

1 tsp. salt

1 tsp. cream of tartar

½ tsp. baking soda

Blend together:

1 (12 oz.) jar or 1 C. seedless red or black raspberry jam or preserves (sometimes it’s hard to find seedless, the ones with seeds are fine but quite crunchy)(Red makes a more attractive cake than the black)

Add, blending well:

1 C. sour cream

Beginning and ending with dry ingredients, add dry ingredients to creamed mixture alternately with berry mixture.

Add, beating well:

2 tsp. vanilla

1 ½ T. wheat germ, if desired

Dredge in flour and fold in:

1 ½ C. pecans or walnuts

Spoon into greased and floured 10” tube pan or two 9x5x3 pans.

Bake in oven 325º for 1 hour and 15 minutes for tube pan or 1 hour for loaf pan.

Sally Starr, Dallas, TX 1990

Miscellaneous Recipes

Hot Chocolate Mix

1 lb. Nestles Quick

1 (8 oz.) jar Coffee Mate

1 (8 qt.) box Carnation Dry Milk

1 lb. box powdered sugar

Mix well – Use 1/3 C. mix to 1 C. boiling water.

Gene Krembs, Center, TX 1980

Baked Grits

3 C. cooked grits (6 servings)

1 C. Velveeta cheese

1 stick oleo

1 egg

½ C. milk

Bake at 350º until golden brown.

Janis Hodo, Kilgore, TX 1976

Quiche Lorraine

Brown:

• ½ lb. bacon & crumble
• Place in 9” pie shell with 1 C. shredded Swiss cheese + 1/3 C. onion
• Beat 4 eggs slightly.

Add:

• 2 C. whipping cream
• ¾ tsp. salt
• ¼ tsp. sugar
• 1/8 tsp. pepper
• Beat together:
• Pour into (deep dish) shell

Bake at 425º for 15 minutes. Reduce heat to 300º, bake 30 minutes until knife inserted comes out clean. Let stand 10 minutes before serving.

Gene Krembs, Center, TX 1980

Mayonnaise

2 eggs

1 ½ C. oil

½ tsp. salt

1/8 tsp. white pepper

2 T. vinegar or lemon juice

½ tsp. dry mustard

In a blender, put eggs, ½ C. oil, salt, pepper, vinegar and mustard, cover and turn motor to medium speed. While blender is on, add the remaining oil in a steady stream.

Janis Hodo, Kilgore, TX 1976

Hot Buttered Rum

1 lb. butter

1 lb. brown sugar

1 lb. powdered sugar

1 qt. vanilla ice cream

2 tsp. cinnamon

½ tsp. nutmeg

2 T. vanilla

1 T. molasses

Pinch of allspice

Cream butter with sugars, add spices, blend in softened ice cream.

Gene Krembs, Center, TX 1980

Spanish Rice

1 C. rice

1 can tomato juice or canned tomatoes w/ enough water to cook rice + ½ C.

½ C. onion

½ c. bell pepper

¼ C. oil

• Brown rice in oil.
• Add onions & bell pepper – brown
• Add water and tomatoes, salt, pepper to taste, ½ tsp. cumin, 1 ½ tsp. garlic. Simmer

Patty Simmons Fowler, Kilgore, TX 1977

Pickled Okra

3 C. white vinegar

2 C. water

1/3 C. salt

2 lbs. okra

Boil and pack okra in jars. Add 1 pepper to each jar. Yield: 4 pints

Susan Cox

Hot Three Bean Casserole

Fry until crisp 8 slices of bacon; drain & crumble after cool. Save grease. To grease add 2 medium onions sliced or chopped; ¾ C. brown sugar; 2 T. apple cider vinegar; 1 tsp. dry mustard. Mix well bring to boil & simmer for 12 – 15 minutes.

Drain:

1 (16 oz.) can kidney beans

1 (16 oz.) can baby lima beans

1 (16 oz.) can pork & beans

Mix beans with sauce and I add little salt & pepper.

Pour bean mixture into 1 ½ qt. casserole; sprinkle crumbled bacon on top.

Bake at 350º for 45-60 minutes, covered.

This casserole is excellent baked day before serving. Gives the sauce more time to soak into the beans.

Nancy Rudd, 1992

Meat Dishes

Swiss Steak

Beat flour into round steak.

Brown in 1 T. grease with onion.

1 can of tomato sauce with ½ C. water.

Simmer 2 or 3 hours.

Bea Cox, 1974

Dips/Appetizers

Bean Dip

Layer the following:

• · 2 cans jalapeño bean dip – spread on bottom of pan
• · Top with 3 mashed avocados with a sprinkle of lemon juice and salt and pepper
• · Then add 1 C. miracle whip, 1 C. sour cream and 1 pkg. taco seasoning mix – mix together
• · Chopped tomatoes, chopped green onions and black olives – mix
• · Grate cheese on top

Marcia Browder, 1989

Salads

Hot Chicken Salad

2 C. cubed chicken

2 cans cream of chicken soup

2 C. diced celery

4 T. minced onion

2 C. almonds

1 C. salad dressing

½ tsp. pepper

2 T. lemon juice

1 C. cracker crumbs

6 hard boiled eggs

Mix in order – fold in eggs, cook for 40 minutes at 300º.

Unknown, Kilgore, TX 1980's

Casseroles

Chicken Jubilee

3-4 oz. mushrooms

1 medium onion, chopped

1 or 1 ½ cans cream of mushroom soup

8 oz. sour cream

1 chicken, boiled & deboned (retain liquid)

2 T. butter

2 C. rice (uncooked)

• Saute mushrooms and onions in butter.
• Add soup and sour cream, warm sauce on low heat.
• Cook rice in chicken broth.
• Layer the following: rice (bottom), chicken, sauce.
• Heat in oven (400º) until hot and bubbly.

Note: More flavor if recipe is prepared a day ahead.

Sue Russell, Center, TX 1981

Chicken & Rice Delight

1/3 C. oil

2 eggs, beaten

4 C. cooked rice

1 (5.3 oz.) can evaporated milk

2 C. grated sharp cheddar cheese

1 (8 oz.) can sliced mushrooms, drained

2 cans cream of mushroom soup

1 can cream of chicken

½ lg. onion, chopped & sautéed in 2 T. butter

2 (10 oz.) pkg. frozen chopped broccoli, cooked & drained

2 C. shredded chicken

Salt & pepper to taste

Set aside ½ C. shredded cheese.

• Add oil to beaten eggs. Combine with remaining ingredients. Place in a large casserole and top with remaining cheese.
• Cover and bake at 350º until bubbly (30-45 minutes).
• Can be frozen before or after baking. Serves 10-12

Pat Hughes, Kilgore, TX 1985

Chicken Enchilada

1 lg. fryer, boiled and deboned

1 can Rotel Tomatoes

1 onion, chopped fine

1 clove garlic, minced

• Cut chicken in bite size chunks and mix rotel, onion and garlic. Let sit for 20 minutes.

1 can cream of chicken

1 can cream of mushroom

1 C. chicken broth

1 small Velveeta, grated

1 C. cheddar cheese, grated

• Mix all of the above together.
• Take corn tortillas and soften in hot grease. Spoon seasoned chicken into tortillas and roll (1 doz.). Cover with soup and cheese mixture. Top with green chilies and sprinkle with cheddar cheese.
• Bake until bubbly at 350º.
• Casserole can be made instead of rolling in corn tortillas. Pour corn chips in bottom of casserole soften with broth – layer chicken, soup, chips, chicken and soup.

Karon Elder, Kilgore, TX 1988

Enchilada Casserole

Mix together:

1 can cream of chicken soup

1 can cream of mushroom soup

1 can enchilada sauce

1 can chopped green chilies

1 C. milk

Brown 1 lb. (or more) ground meat with chopped onions.

• Drain and sprinkle over 1 lb. bag of crushed corn chips in long casserole. Pour mix above over this and top with grated cheese and bake 30 minutes at 350º.

Janis Hodo, Kilgore, TX 1976

Stuff

Brown:

1 -1 ½ lb. ground meat

1 onion, chopped

Add:

1 (23 oz.) can Ranch Style Beans

2 (15 oz.) cans Spanish rice

1 can Rotel tomatoes or less. Pour in greased casserole dish. Top with crushed fritos and grated cheese.

350º-400º oven till bubbly.

Diane Johnson, Kilgore, TX 1976

Casserole

2 lb. hamburger

1 onion, chopped

1 (10 oz.) pkg. shell macaroni

1 tsp. Lawry’s

1 can cream of mushroom soup

1 lg. can tomato sauce

1 sm. Jar pimento

1 lb. Velveeta cheese

• Brown meat with onion and Lawry’s.
• Cook macaroni according to directions on pkg.
• Mix all together and cook at 350º for about 30 minutes.

Janis Hodo, Kilgore, TX 1976

Easiest Enchiladas Ever

1 lb. ground meat

½ - 1 onion, chopped

1 can cheddar cheese soup

1 can green chilies & tomato sauce (or rotel tomatoes)

1 pkg. tortillas

• Brown meat with meat with onion, drain.
• Add ½ can of cheddar cheese soup mixed with ¼ to ½ cup milk.
• Add green chilies & tomato sauce. Simmer.
• Dip tortillas in and out of fat; fill with mixture, roll and put into casserole dish.
• Cover with second half of cheddar cheese soup (with or without milk depending on your own taste) or with grated cheese.
• Stick in oven at 350º for 5 – 10 minutes to keep warm.

Tonya Kallsen Vining, Rusk, TX 1979

Enchilada Casserole

Brown:

1 lb. (or more) ground beef with onion and Rotel tomatoes.

Layer soft tortillas, meat, 1 can cheddar cheese soup, soft tortillas. Bake for 20-25 minutes at 350º. The top with grated cheese and bake another 5 minutes.

Mary Sue Beaty, Kilgore, TX 1976

Pizza Casserole

1 onion, chopped

1 bunch green onions

1 green pepper

1/3 C. butter

½ tsp. salt

1 clove garlic

1 lg. jar mushrooms

1 tsp. oregano

1/8 tsp. tarragon (optional)

1 (28 oz.) jar pizza sauce

1 pkg. noodles

1 pkg. pepperoni slices

1 lb. cooked sausage

1 C. muenster cheese

1 C. Monterey jack cheese

• Saute onion and pepper in butter for 6 minutes, add salt, mushrooms, garlic, spices and pizza sauce. Set aside. Cook noodles and drain. In large buttered casserole dish, layer half the cooked noodles, pepperoni, sausage, sauce and cheese. Repeat layers. Bake in 350º oven for 30 minutes or until bubbly.

Marcia Browder, 1989

Hamburger & Spaghetti Casserole

Brown together in 2 T. grease:

1 lb. ground beef

½ C. onion

¼ C. green pepper

Add and heat:

1 can each mushrooms and tomato soup

1 can water

1 clove chopped garlic

Blend with ½ C. shredded cheese and ½ lb. cooked spaghetti.

Eloise “Ese” Rudd, 1978

Crockpot Casserole

Brown:

1 lb. ground beef with onion

Add:

1 can cream of mushroom soup

1 can chicken with rice soup

1 jar taco sauce (El Paso)

Layer in crockpot:

• Meat mixture, grated cheese, corn or flour tortillas.
• Keep layering and top with cheese.

Merita Barbee, Kilgore, TX 1988

Lucille’s Beef & Noodle Dinner

1 lb. ground beef

1 lg. onion, chopped

1 medium green pepper, chopped

1 stalk celery (chopped)

4 cloves garlic (minced)

12 oz. pkg. noodles, cooked

1 T. sugar

1 sm. can tomato sauce

½ C. catsup

1 T. salt

¼ tsp. black pepper

Cook ground beef in skillet, stirring often, until partially done; add onion, green pepper, celery and garlic. Continue cooking until meat is well done. Add sugar, tomato sauce, catsup, salt and pepper; simmer, adding a little water to keep mixture from becoming too dry. Add noodles and simmer for about 15 minutes.

Sue Russell, Center, TX 1982

Country Chicken Casserole

1 lb. Velveeta, cubed

1 C. milk

½ C. salad dressing

1 T. chopped chives

5 oz. spaghetti, cooked & drained

2 C. chopped cooked turkey or chicken

1 (10 oz.) pkg. frozen peas and carrots (cooked & drained)

• Heat cheese, milk and salad dressing over low heat; stir until smooth.
• Add remaining ingredients, mix well.
• Pour into 2 quart casserole, bake at 350º for 35-40 minutes or until hot and bubbly.

Susan Cox

French Hen with Rice

1 lg. fryer or hen

1 bell pepper

1 onion

1 clove of garlic

Salt & pepper

• Rub fryer with butter. Salt and pepper into middle of onion, and place clove of garlic into middle of onion. Cut top of bell pepper and clean. Place stuffed onion into pepper. Place pepper into cavity of fryer. Place in covered pan in oven and bake at 350º until fryer is done. Add water while baking if dry.
• Cook a pot of rice.
• When chicken is done take pepper out and cut up in drippings. Add small amount of flour to broth and brown. Add back to juice. Pour over rice as you serve.

Karon Elder, Kilgore, TX 1988