Chicken Noodle Soup
1 - 3-4 lb. bag chicken thighs
1 - onion
2 - celery stalks
3-4 carrots
2 cups noodles
salt
pepper
Thaw bag of chicken thighs and remove skin from each thigh. Place thighs in large stock pot and cover with water. Add 1/4 tsp. salt for each pound of chicken and a dash of pepper. Heat to boiling, reduce heat, cover and simmer for 2 hours or until chicken is tender.
Remove chicken from broth; remove meat from bones and cut into small pieces. Add chicken meat back into broth. Add remaining ingredients, except noodles. Heat to boiling, reduce heat and simmer until vegetables are tender (about 30 minutes). Add noodles bring to boil, reduce heat and simmer about 10 minutes until noodles are tender.
Corn Pudding
1 - 7.5 oz. package corn muffin mix
1 - 15 oz. can cream-style corn
1/2 Cup sour cream
3 eggs, slightly beaten
Combine all ingredients and pour into a buttered 2 quart baking dish. Bake uncovered at 350° for about 35 minutes.
Mammy’s Chicken Stew
1 Chicken – cooked - remove skin and bones – dice
5 lbs. Potatoes – peeled and diced
2 Onions – chopped
2 cans diced tomatoes
1 small can tomato sauce
1 tablespoon yellow mustard
1 tablespoon black pepper
1 teaspoon ground red pepper
1 can creamed corn
Place chicken in a large cook pot. Cover with water and bring to a boil. Reduce heat to medium high and cook until tender. Remove chicken from pot and add onions and potatoes. Cook until tender, about 40 minutes. Add tomatoes and tomato sauce and cook 10 minutes. Using a potato masher, mash until all big pieces of potato are small. Add mustard, pepper, and red pepper. Stir well. Add creamed style corn and turn the heat off.
Mammy’s Veg-All Casserole
1 large can Veg-all, drained
1 can sliced water chestnuts, drained and diced
1 medium onion, diced
1 cup shredded cheddar cheese
¾ cup mayonnaise
Mix altogether and pour into 13 x 9 baking dish.
Melt ½ stick butter or margarine and add ½ bag Pepperidge Farms corn bread stuffing mix. Pour over vegetable mixture and spread out over the top.
Bake at 350˚ for 30 minutes or until bubbly.
Mammy’s Chicken Pie
1 chicken, cooked, skin and bones removed, and cut up
1 can peas and carrots, drained
1 can whole kernel corn, drained
1 can cream of celery soup
1 ½ cups chicken broth
Salt & Pepper to taste
Place chicken, peas, carrots, and corn in baking dish (13 x 2). Combine celery soup and chicken broth and pour over chicken and vegetables.
Mix together
1 stick margarine, melted
1 cup milk
1 cup flour
Pour over chicken and spread to cover.
Bake at 350˚ until golden brown. (Approximately 1 hour)
You may use 4 leg quarters or 4 chicken breast instead of a whole chicken.
Mammy’s Cabbage Casserole
1 lb. ground beef or ground turkey
1 onion
1 can tomato soup
1/2 can water
1/3 cup instant rice
Salt, Pepper, Garlic Powder, Italian seasoning to taste
Brown ground beef and onion. Add other ingredients and cook for 5 minutes.
Chop ½ head of cabbage and place in baking dish. Pour beef mixture over cabbage. Cover with foil and bake at 350˚ for 1 hour.
Mammy’s Peach Pie
1 - 29 ounce can sliced peaches, drained
½ cup sugar
1 tablespoons self rising flour
1 egg
1 stick margarine, melted
1 cup sugar
Place peaches in baking dish (8 x 8 or larger). Sprinkle ½ cup sugar over peaches. Cut crust from 5 slices white bread and discard crusts. Cut bread into 5 strips. Place over peaches.
Melt margarine, add egg, sugar and flour. Mix well and pour over bread strips.
Bake 35 to 45 minutes at 350˚ or until golden brown.
Hint: “ I chop the peaches so you get peach in each bite.”
Who is Mammy? Marcie Metts of Joanna, S.C. 29351