29 September, 2012

My Shredded BBQ Chicken Sandwiches

Shredded BBQ Chicken Sandwiches ingredients (9)
Makes about 14 sandwiches
2 Vidalia onions, peeled and sliced in rings 
4 to 5 Tbsp Rustic Rub
6 large boneless, skinless chicken breasts (about 3- to 3.5-LBS)
2 (12-oz) cans A&W Root Beer
2 cups from (40-oz) bottle Sweet Baby Ray's Sweet Baby Ray's Original BBQ Sauce (refrigerate the extra and make pizza)

About 1/4 cup warm water

For serving
14 seeded or whole wheat sandwich rolls, toasted
About 2 cups Mexican Style Blend Shredded Cheese (Monterey Jack, Medium Cheddar, Queso Quesadilla and Asadero)


Use chicken broth instead of root beer and water.

Use Velveeta slices or shredded Sharp Cheddar or Smoked Gouda instead of the cheese blend.

This is a light sauce. For a thicker sauce (e.g., inspiration photo below), and after cooking, add an additional amount of Sweet Baby Ray's Sweet Baby Ray's Original BBQ Sauce to the 1 cup light sauce from the crock-pot and toss with the chicken. Alternatively, heat some of the BBQ Sauce and pass at the table.  

Shredded BBQ Chicken Sandwiches Directions
Get ready
Assemble the ingredients. 

Place a layer of onions in the bottom of crock-pot; reserve balance to layer between the chicken breasts.

Season the chicken
Rinse chicken and pat dry. Place the Rustic Rub in a small bowl. Use a fork to pierce the chicken; dredge each piece in the Rustic Rub and place in crock-pot, with layer of onion rings in between.

Cook the chicken 

In another small bowl, stir together the root beer, barbecue sauce and warm water; pour over chicken. Cover and cook on Low until the chicken shreds easily with a fork, about six to eight (6 to 8) hours. 

Stir a few times while cooking, spooning sauce over the top. Add small amounts of water (or chicken broth), as necessary, if the sauce starts to burn and thicken on the edges of the crock-pot.

Shred the chicken
When the chicken is cooked, remove it to a cutting board and shred with two forks. Chop it and transfer to a covered casserole dish. Ladle some of the sauce over the chicken; start with about 1 cup and toss lightly. (I use the remaining sauce to make chili.) 

Use a slotted spoon to remove the onions from the crock-pot to a small bowl and add a few tablespoons of the light sauce; cover and keep warm.

Keep covered dishes warm until ready to serve. 

Assemble the sandwiches  
To each toasted sandwich roll, add the sauced chicken followed by some of the cooked onions and cheese (which usually melt). Serve immediately. 

Refrigerate any remaining portions.

Shredded BBQ Chicken Sandwiches Notes

You might like
Tanner's BBQ Chicken Pizza


Page Last Modified 13 June 2016

26 September, 2012

Hearty Regional Main Dishes

Start with 2-LBS of meat to make any of the regional main dish recipes in this post:
  • Cheeseburger Salad (Oklahoma 2012)
  • Divine Casserole (Alabama 1964)
  • Mississippi Chili (Mississippi 1990)
  • School Sloppy Joes (Ohio 1950)

Irish Soda Bread

Marcelle's Irish Soda Bread ingredients
Makes 1 loaf
1 Tbsp butter, softened
4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 to 1.5 cups buttermilk

Preheat oven to 425ºF. With a pastry brush, coat a baking sheet evenly with the butter. 

In a deep mixing bowl, sift the flour, soda and salt together. Gradually add 1 cup of the buttermilk, beating constantly with a large spoon until the dough is firm enough to be gathered into a ball. (If the dough crumbles, beat up to 1/2 cup more buttermilk into it by the Tbsp until the particles adhere.)

Place the dough on a lightly floured board, pat and shape it into a flat circular loaf about 8-inches in diameter and 1.5-inches thick.

Set the loaf on the baking sheet. With the tip of a small knife, cut a 1/2-inch deep X into the dough, dividing the top of the loaf into quarters. Bake the bread in the middle of the oven until the top is golden brown, about 45 minutes. Serve warm.

Bienvenu, Marcelle. "A menu with Italian and Irish overtones, plus Pears Belle Helene." The Times-Picayune. NOLA Media Group, 15 Mar. 2012. Web 24 Sep. 2012.

Irish / Irish-style
Quick Breads

Page Last Updated 19 May 2015

25 September, 2012

Cinnamon Roll Cookie Bars

Prepare yourself for the wonderful aromas of cinnamon and butter!

Image credit

Cinnamon Roll Cookie Bars ingredients
Makes 12 to 20 pieces
For the Cookies:
1 (18.25- oz) box Pillsbury Supreme Moist Yellow Cake Mix
1/2 cup melted butter
2 eggs
1/2 cup brown sugar
1/4 cup granulated sugar
2 Tbsp cinnamon

For the Topping:
1/4 cup granulated sugar
1/2 tsp cinnamon

For the Glaze:
2 cups confectioners' sugar
1/2 tsp vanilla extract
2 to 3 Tbsp milk or cream

24 September, 2012

Pasta Primavera Salad | New Recipes from Moosewood Restaurant

Pasta Primavera Salad ingredients (14)
Makes 6 to 8 servings
1-lb. dried pasta shells or short tubes
2 Tbsp olive oil
2 garlic cloves, minced
3 cups sliced mushrooms (12-oz)
2 cups asparagus, cut into 1-inch pieces
1 cup green peas
5 medium tomatoes, chopped
3 Tbsp chopped fresh basil and 1 Tbsp olive oil or 4 Tbsp Pesto Genovese
2 Tbsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese (1.5-oz)
1/2 cup chopped fresh parsley
1/2 cup thinly sliced sun-dried tomatoes (optional)
Salt to taste
Black pepper to taste

Pasta Primavera Salad directions
Cook the pasta al dente; drain and rinse with cold water.

Sauté the garlic in olive oil for 1 minute. Add the mushrooms and cook on Medium heat until just tender; remove from the heat.

Steam the asparagus and peas until tender. Toss all the vegetables with the pasta. Add remaining ingredients and toss well.

Serve at room temperature on lettuce, with extra Parmesan.

Moosewood Collective, New Recipes from Moosewood Restaurant (Berkeley: Ten Speed Press, 1987), xx.

You might like
Pasta Primavera, J's

New York

Page Last Updated 31 May 2015

Banana Sour Cream Pancakes | Ina Garten

Ina Garten's Banana Sour Cream Pancakes ingredients
Makes 12 pancakes
1.5 cups flour
3 Tbsp sugar
2 tsp baking powder
1.5 tsp kosher salt
0.5 cup sour cream
0.75 cup plus 1 Tbsp milk
2 extra-large eggs
1 tsp pure vanilla extract
1 tsp grated lemon zest
Unsalted butter
2 ripe bananas, diced

For serving
Sliced bananas
Pure maple syrup

Prepare batter
Sift together dry ingredients (flour through salt). In a separate bowl, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add wet ingredients to the dry ones, mixing only until combined.

Cook pancakes
Melt 1 Tbsp of butter in a large skillet over Medium-Low heat until it bubbles.

Ladle the pancake batter into the pan to make three or four (3 or 4) pancakes. Distribute a rounded Tbsp of bananas on each pancake. Cook for two to three (2 to 3) minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Transfer to a plate and keep warm.

Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.

Serve warm
Serve with sliced bananas, butter and maple syrup.

View Ina Garten's recipe adapted via Walker, Judy. "Banana Sour Cream Pancakes." Nola.com, The Times-Picayune 15 Aug. 2012. Web. 20 Sept. 2012.

Banana > Banana Sour Cream Pancakes, Ina Garten's
Breakfast and Brunch

Page Last Updated 29 April 2015

22 September, 2012

Menu: A Nantucket Christmas Dinner

Image credit

Dinner Menu for 6
As appeared in Gourmet Magazine (December 1991)

Schramsberg Vineyards Blanc de Blancs '85 LD
Clos du Val Carneros Estate Chardonnay '88


Clos de la Roche Domaine Armand Rousseau Burgundy '85

Renaissance Vineyards
Late-Harvest Special-Selection White Riesling '85

New England Christmas Doors

You might like:

Maple Walnut Baked Apples | Moosewood Restaurant

The hills around Ithaca are dotted with apple orchards carefully cultivating apples. Every week of autumn brings a beautiful, crisp, newly ripe variety to enjoy. This simple, old time recipe celebrates that bounty and is favorite at the Moosewood Restaurant, widely known for its unique selection of creative vegetarian dishes.

Maple Walnut Baked Apples ingredients (7)
Makes 6 to 8 servings
4 large cooking apples, such as Mutsu, Greening, or Rome Beauty
1/2 cup chopped toasted walnuts
2 Tbsp packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup pure maple syrup (divided use)
1/2 cup unsweetened apple juice

Maple Walnut Baked Apple directions
Get ready
Assemble ingredients. Preheat oven to 375°F.

Wash and core the apples, leaving the bottoms intact. Then, partially peel each apple in horizontal rings or vertical stripes.

Prepare filling and stuff apples
In a medium bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 Tbsp of the maple syrup. Stuff the hollowed-out center of each apple with the mixture.

In a nonreactive (9-inch) baking pan, place the apples upright and close together.

Combine the remaining 2 Tbsp of maple syrup with the apple juice; pour around the apples. 

Cover baking pan with aluminum foil and bake until the apples are tender, about forty-five (45) minutes.

Serve hot or cold. For a special treat, serve with vanilla frozen yogurt or whipped cream.

The Maple Walnut Baked Apples recipe is from the Moosewood Collective, Moosewood Restaurant Book of Desserts (New York: Clarkson Potter, 1997), xxx.

New York

Page Last Updated 31 May 2015

Cheddar Apple Nut Bread | Cotton Belles Delectables

Cheddar Apple Nut Bread ingredients (11)
Makes 1 (9- x 5-inch) loaf
2.5 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs, beaten
3/4 cup milk
1/3 cup margarine, melted
2 cups shredded sharp Cheddar cheese
1.5 cups chopped apples
3/4 cup chopped nuts

Cheddar Apple Nut Bread directions
Preheat oven to 350ºF. Thoroughly grease and flour (9- x 5-inch) loaf pan; set aside.

In a large bowl, combine dry ingredients (flour through cinnamon). In a small bowl, combine beaten eggs, milk and melted margarine; stir into dry ingredients, mixing well. Stir in remaining ingredients; spoon batter into prepared loaf pan.

Bake in preheated oven for 65 to 70 minutes, or until wooden pick inserted in center comes out clean. Cool for 5 minutes before removing from the pan to finish cooling on a wire rack.

Kathy S. contributed this Cheddar Apple Nut Bread recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 91.

quick bread

Page Last Modified 15 September 2015

21 September, 2012

Warm Pasta Salad

You may prepare the vegetables and pan vinaigrette for Chef Michael Chiarello's Warm Vegetable Pasta Salad ahead of time; however, cook the pasta at the last minute so it is hot when mixed with the vinaigrette. This salad has a clean, light taste.

Warm Vegetable Pasta Salad ingredients
Makes 4 to 6 servings
1-lb. broccoli, separated into florets
5 Tbsp extra-virgin olive oil (divided use)
2 Tbsp finely chopped garlic
1/4 tsp New Mexican red pepper flakes, i.e. medium hot (see Notes)
1 Tbsp finely chopped fresh thyme
Kosher salt 
Freshly ground pepper
2 cups homemade roasted chicken stock or low-salt canned chicken broth
1-lb zucchini
3 Tbsp oregano-flavored Herbal Vinegar
2 medium tomatoes, cut into large chunks
2 Tbsp finely chopped fresh flat-leaf parsley
1-lb dried fusilli pasta
1/2 cup freshly grated Parmesan cheese (divided use)

Use other vegetables you like; take advantage of seasonal produce. Chef Chiarello examples are asparagus and roasted red bell peppers.

Notes:  When substituting crushed red pepper flakes easily found in most supermarkets, Chef Chiarello suggests reducing the 1/4 tsp shown above. 

  • Look for whole, dried New Mexican chiles in a well-stocked Mexican grocery. The chef suggests sticking with a brand you like, once you find it. 

  • Coarsely grind whole, dried chiles and store in tightly sealed jar.

Prepare vegetables
Slice zucchini into 1/4-inch-thick rounds. If zucchini is large, first halve it lengthwise.

Peel broccoli stems down to the light green, tender core; slice diagonally into thin rounds, keeping separate from the florets.

Sauté aromatics and vegetables
In a sauté pan, heat 2 Tbsp olive oil until almost smoking. Add garlic and sauté until light brown, moving the pan off and on the heat to regulate temperature. Add red pepper flakes and thyme; stir. Add broccoli florets and sauté about 1 minute; season with salt and pepper.

Add chicken stock to sauté pan; bring to a boil. Cook until broccoli is half cooked, about three (3) minutes. Add broccoli stems and zucchini; cook until tender, about three (3) more minutes. Use a spider skimmer to dip out vegetables; spread on a baking sheet to cool. 

Bring cooking liquid to a boil; continue boiling and reduce to thick saucelike consistency, about 1/2 cup. Add vinegar and stir; add tomatoes, stirring just to warm but not cook. Season again with salt and pepper. Add remaining (3 Tbsp) olive oil and the parsley; mix well.

Prepare pasta
While reducing the liquid, bring a large pot of salted water to a boil; cook pasta al dente. 

Drain and pour into a serving bowl; immediately toss with pan vinaigrette, vegetables and 1/4 cup of the cheese.

Sprinkle with remaining (1/4 cup) Parmesan and serve warm or at room temperature.     Back to Top

Slightly adapts Michael ChiarelloFlavored Vinegars: 50 Recipes for Cooking with Infused Vinegars (San Francisco: Chronicle Books, 1996), 86 - 87 and 92.

Page Last Updated 13 June 2015

No-Mayo Slaw

Cabbage Salad with Raisins and Mint
Makes 8 servings
1/2 green cabbage with a good heart
2-3 large dessert apples, grated
2.5 Tbsp raisins
2.5 Tbsp mint, freshly chopped
1 Tbsp chives, freshly chopped

1/4 cup + 1 Tbsp runny honey
1.5 Tbsp white whine vinegar

For serving:
Freshly-ground pepper

Notes: Continues flavors used in Corned Beef (Crock-Pot Version)

Herbal Vinegars | Michael Chiarello

Chef Michael Chiarello suggests trying these Herbal Vinegars when making coleslaw, vegetable or warm pasta salads. Taste as you go and adjust for a balance that suits your taste.

Herbal Vinegars ingredients
Makes about 1 cup
1 cup tightly packed fresh green herb leaves (e.g., basil, tarragon, lavender flowers and leaves, oregano, mint, sage, chives)
1 cup champagne vinegar (6% acidity)
Pinch salt

Rosemary Vinegar — Use 1/2 cup rosemary sprigs to 1 cup vinegar. Also, if rosemary is tough and resinous (e.g., in winter or under drought), blanch it in boiling water for about 30 seconds before placing into the blender.

Notes: Opal basil keeps its color and offers lovely presentation opportunities.

20 September, 2012

Lucy's Chili Dip | Cotton Belles Delectables

Lucy's Chili Dip ingredients
Servings not stated
1 (8-oz) pkg cream cheese, softened
1 (15-oz) can Hormel® Chili Without Beans
1/2 cup sliced black olives, drained 
1 pkg Monterey Jack cheese

For serving
Corn chips or tortilla chips

In a quiche dish, layer dip ingredients in the order listed. 

Bake in preheated 350ºF oven fifteen (15) minutes, or in microwave oven four (4) minutes. 

Serve warm with chips.

Lucy S. contributed this Chili Dip recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 5.

You might like
Lucy's Hot Tamale Dip

Page Last Updated 30 March 2015

Sausage Main Dishes

Sausage is a main ingredient in these casserole and main dish recipes.

Italian Sausage with Beans
(Salsiccie Con Fagioli)
Makes 4 to 6 servings
For cooking sausage:
8 Tennessee Pride Italian Sausage Links
2 Tbsp olive oil
1/2 cup dry white wine

For cooking beans:
1 cup chopped onion
1 cup chopped celery
3 Tbsp olive oil
1 tsp rosemary
2 bay leaves
2 cloves garlic, chopped
1 cup chopped, seeded tomatoes
1 can cannellini beans (aka white kidney beans), drained
Salt and pepper, to taste


Cook sausage: Sauté sausage links in the 2 Tbsp olive oil over Moderate heat, turning occasionally. When links are brown, add wine, Cover and lower heat; cook for about 5 minutes. Remove cover, increase heat and cook out wine. Set links aside, keeping warm. Reserve pan juices.

Preheat oven to 375ºF.

Prepare beans:  In an oven-proof casserole, sauté onion and celery in the 3 Tbsp olive oil. Simmer, covered, for about 10 minutes, or until onion wilts. Add herbs, tomatoes and beans; season with salt and pepper. Cook, covered, for 5 minutes.

Add sausage links and 3 Tbsp of its reserved pan juices; cover and bake for 20 to 30 minutes. Serve hot straight from the casserole.

The Italian Sausage with Beans recipe is from Odom's Tennessee Pride Country Sausage Recipe Book (Madison: Odom's Tennessee Pride Sausage, Inc, 198x), 13. 

Sausage and Chicken Casserole
Makes qty??
2 pkgs saffron rice
1-LB Tennessee Pride Country sausage
1 hen, cooked and diced
2 cans cream of mushroom soup
1/4 cup water or chicken broth
1 can mushrooms
1 cup cracker crumbs
2 Tbsp melted butter


Preheat oven to 350ºF.

Cook rice as directed; cook sausage and drain. Mix rice, sausage and diced hen; place in casserole.

Mix soup, liquid and mushrooms; pour over rice mixture. Cover with cracker crumbs and melted butter. Bake at 350ºF for 30 minutes. Serve hot.

The Sausage and Chicken Casserole recipe is from Odom's Tennessee Pride Country Sausage Recipe Book (Madison: Odom's Tennessee Pride Sausage, Inc, 198x), 14.

19 September, 2012

Orange Fruit Salads

Oranges are predominant in these two fruit salad recipes. 

  • Citrus Salad with Honey-Lime Dressing 
  • French Fruit Salad

The contributor clipped this recipe from a food magazine, but doesn't recall which one.

Citrus Salad with Honey-Lime Dressing ingredients (6)
3 pink grapefruits
3 navel oranges

1/4 cup honey
2 Tbsp fresh lime juice
1/2 tsp grated lime zest

3 Tbsp small mint leaves or chopped mint

Citrus Salad with Honey-Lime Dressing directions
Cut peel and white pith from grapefruits and oranges; slice fruit into rounds and gently toss in a bowl to combine.

Whisk together all of the Dressing ingredients. Serve salad on chilled plates with the dressing garnished with the mint.

French Fruit Salad ingredients (6)
Makes 4 to 6 servings
4 cans mandarin oranges, divided and drained
6 seedless oranges, sliced
1 (1-lb.) can pitted Bing cherries, drained
3 or 4 bananas, sliced
4-oz Grand Marnier (divided use)

French Fruit Salad directions
Assemble salad
On bottom of (13- x 9-inch) rectangular pyrex baking dish, arrange sliced oranges; sprinkle lightly with sugar. 

Arrange half (= 2 cans drained) of mandarin oranges over seedless oranges.

Spoon cherries on top of mandarin oranges; cover with banana slices. Arrange remaining mandarin oranges over top. 

Pour 3-ozs (= 6 Tbsp) of the Grand Marnier into the dish and marinate at room temperature for two (2) hours; then, refrigerate for one (1) hour.

Just before serving, sprinkle 1-oz (= 2 Tbsp)  of the Grand Marnier over the fruit.

Saul Kreig's French Fruit Salad recipe from The Spirit of Grand Cuisine Edited by Saul Kreig (New York: Macmillan, 1969) was republished in Agnes Edwards, "You, too, can cook 'gourmet'," The Miami News (Dec 5, 1969), 2-D.

Condiments > Salad dressing

Page Last Updated 15 June 2015

Green Tomato Casserole

Green Tomato Casserole ingredients (12)
Makes 5 to 6 servings
Nonstick cooking spray
5 to 6 medium green tomatoes
Salt and pepper, to taste
4 Tbsp butter
3/4 cup bread crumbs
1/2 tsp oregano
1/4 tsp basil
Pinch of thyme
Pinch of garlic salt
1/2 cup Parmesan cheese, grated

Green Tomato Casserole directions
Preheat oven to 350ºF. Spray (9- x 13-inch) baking dish with nonstick cooking spray.

Slice tomatoes 1/4- or 1/2-inch thick; arrange overlapping slices in prepared baking dish. Sprinkle each layer with 1/2 tsp sugar and salt and pepper, to taste.

In skillet, melt butter and lightly brown bread crumbs; add spices. Sprinkle mixture over tomatoes and top with cheese. Bake for 45 minutes.

You might like:
Cupboard's Famous Fried Green Tomatoes


Page Last Modified 15 September 2015

Ballymaloe Green Tomato Chutney

This is a great way to use the tomatoes at the end of the growing season. 

Ballymaloe Green Tomato Chutney ingredients
Makes 12 jars (7fl oz/200ml each) 
2.25-LBS (1kg) cooking apples (Bramley Seedling or Grenadier), peeled and diced
1-LB (450g) onions, chopped
2.25-LBS (1kg) green tomatoes, unpeeled and chopped
12-oz (350g) white sugar
12-oz (350g) Demerara sugar
1-LB (450g) sultanas (plump golden raisins)
2 tsp ground ginger
2 tsp allspice
2 tsp freshly cracked black pepper
2 garlic cloves, coarsely crushed
1 Tbsp salt
1.5-PTS (900ml) white wine vinegar

18 September, 2012

Harvest Vegetable Casserole | One of a Kind

Harvest Vegetable Casserole ingredients
Makes 12 servings
2 large onions, sliced 3/4-inch thick
2 green peppers cut in 1-inch strips
2 Tbsps salad oil
1 cup water
1/2 cup barley
1 envelope beef flavor bouillon
2 large carrots, cut in chunks
2 large tomatoes, peeled and quartered
2 medium zucchini cut into 1.5-inch chunks
3/4-LB green beans, cut in half
1 pkg frozen peas
1/2 cauliflower, separated into large florets
2 Tbsp lemon juice
1 clove garlic, crushed
1 Tbsp salt
1/2 tsp pepper
2 tsp paprika
1/2 cup parsley, chopped

Chicken and Bourbon | One of a Kind


Chicken and Bourbon ingredients
Makes 6 servings
1 cup mushroom caps
1/4 cup scallions, chopped
6 boned chicken breasts
1/4 cup margarine
1 Tbsp olive oil
1/4 cup Bourbon or more, to taste
1 cup heavy cream

Sauté mushrooms; set aside

In skillet, sauté onions in oil and margarine. Meanwhile, flour, salt and pepper chicken breasts.

Add chicken to skillet and brown lightly on each side. Remove chicken. 

Prepare sauce
Add cream and Bourbon and stir until smooth. Place chicken in gravy and cover with sautéed mushrooms. 

Bake and serve
Cover and place in a 325ºF oven. Cook until chicken has reached a safe internal temperature (currently, USDA Food Safety Inspection Service minimum is 165°F for poultry); use a thermometer to check temperatures.

Serve warm over rice.

The Chicken and Bourbon recipe is from The Junior League of Mobile, IncOne Of A Kind (Memphis: Wimmer Cookbooks, 1997), xx.


Page Last Updated 28 April 2015

Bourbon-Pecan Sticky Buns

Bourbon-Pecan Sticky Buns ingredients
Makes 32 buns
1 cup pecans (about 4-oz), chopped
1/2 cup peach preserves
2 Tbsp bourbon or fresh orange juice
2 (11-oz) pkgs refrigerator buttermilk biscuits
All-purpose flour
Light corn syrup

For garnish:
Slivered red candied cherries

17 September, 2012

Marie's Ro-Tel Chicken | Cotton Belles Delectables


Marie's Ro-Tel Chicken ingredients
Makes 4 to 6 servings
1 chicken, boiled, boned and skinned
Nonstick cooking spray
1 medium onion, chopped small
1 (1-lb) box Velveeta cheese
1 large bag Dorito's (divided use)
1 can Ro-Tel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup

For serving
Reserved Dorito's

Get ready
Preheat oven to 350ºF. Lightly apply nonstick cooking spray to the inside of a casserole dish.

Layer and bake
Season cooked chicken with salt and pepper; place in bottom of prepared casserole dish and cover with the onions.

Melt Velveeta according to package directions and spoon over onions. Top with 1/2 bag of Dorito's.

Thoroughly mix soups and Ro-Tel; warm in microwave oven. Pour soup mixture over the Dorito's.

Bake in preheated oven for thirty (30) minutes.

Serve warm with remaining Dorito's.

Marie H. contributed this Ro-Tel Chicken recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 64.

You might like:
Marcelle Bienvenu's Mexi-Chicken Casserole

Page Last Updated 20 April 2015

15 September, 2012

Smoked Salmon Sandwiches | Tricia Foley

Smoked Salmon Sandwiches ingredients
Makes 12 to 14 tea sandwiches
3/4 cup unsalted butter (1 1/2 sticks), softened
1/4 cup fresh dill, chopped
2 tsp lemon juice
1 (1-LB) loaf pumpernickel bread, unsliced
6-ozs smoked salmon, sliced thin

Smoked Salmon Sandwiches Directions
In a small bowl, combine butter, dill and lemon juice. Season with salt and pepper to taste; set aside.

Using a serrated knife, remove crusts from bread. Cut bread lengthwise into 1/4-inch-thick slices; you need 8 long slices for the sandwiches.

Spread one side of a pumpernickel slice with the dill butter; cover with smoked salmon. Spread dill butter on each side of another pumpernickel slice; place on top of salmon. Add another layer of salmon; top with a slice of bread buttered on one side.

Repeat process to make another sandwich.

Wrap both sandwiches in plastic wrap; place on a baking sheet. Cover with another baking sheet and weigh down with heavy cans or books. Refrigerate overnight.

Unwrap the sandwiches; trim any uneven edges. Cut each sandwich cross-wise into 1-inch wide strips; cover and refrigerate until 15 minutes before serving.

Author Tricia Foley's Smoked Salmon Sandwiches recipe was published in "Tea and Trimmings" Mary Emmerling's Country Christmas Spirit (November / December 1994), 82 - 84.

You might like:
Smoked Salmon Spread

Apple & Cheddar Sandwiches | Tricia Foley

Apple & Cheddar Sandwiches ingredients
Makes 24 tea sandwiches
1 to 2 Golden Delicious apples, cored and sliced thin
1 tsp lemon juice
12 thin slices date-nut bread
8-ozs sharp Cheddar cheese, sliced thin
Apple-Mint Chutney

Apple & Cheddar Sandwiches Directions
In a medium bowl, toss apple slices with the lemon juice; set aside.

Cut each slice of date-nut bread in half. Top each piece of bread with a slice of cheese, a slice of apple and a dollop of chutney.

Author Tricia Foley's Apple & Cheddar recipe was published in "Tea and Trimmings" Mary Emmerling's Country Christmas Spirit (November / December 1994), 84.

Apple-Mint Chutney | Tricia Foley

Apple-Mint Chutney ingredients
Makes 3 cups
3 Granny Smith apples, cored and chopped coarse
3 Red Delicious apples, cored and chopped coarse
1/4 cup dried currants
1/4 cup water
3 Tbsp apple cider vinegar
2 Tbsp light brown sugar
2 Tbsp chopped fresh mint
1Tbsp grated lemon peel
1 Tbsp ground ginger
2 tsp prepared horseradish
1/4 tsp ground allspice
1/8 tsp ground cloves
Pinch ground cayenne pepper

Apple-Mint Chutney Directions
In a medium saucepan, combine apples, currants and water. Cook over Medium-Low heat, stirring occasionally, for 30 minutes.

In a glass or ceramic bowl, combine apple mixture with remaining ingredients. Cover and let stand at room temperature overnight.

Refrigerate, covered, until ready to serve; use within two to three (2-3) weeks.

Author Tricia Foley's Apple-Mint Chutney recipe was published in "Tea and Trimmings" Mary Emmerling's Country Christmas Spirit (November / December 1994), 84.

You might like:
Tricia Foley's high tea menu
Horseradish and Apple Salsa
Having Tea: Recipes & Table Settings


Page Last Updated 2 May 2015

Menu: Holiday High Tea 1994


Serves 12

Roast Turkey Sandwiches 

Pear and Stilton Sandwiches

Smoked Salmon Sandwiches

Apple and Cheddar Sandwiches with Apple-Mint Chutney

Gingerbread Squares

Persimmon Puddings with Ginger Cream

Ginger-Lemon Scones ~ Glazed Orange Tartlets

Almond-Brown Sugar Cookies


Mulled Cranberry Juice

This menu from author Tricia Foley, then owner of the Bellport General Store in Bellport, NY (view The New General Store web site), is from "Tea and Trimmings" Mary Emmerling's Country Christmas Spirit (November / December 1994), 78 - 88.

Links Updated 20 December 2015

Angel's Cheese Ball (recipe roundup)

This post has three recipes for savory cheese balls (or logs).

  • Angel's Cheese Ball - Cotton Belles Delectables (1989)
  • Roquefort Cheese Ball - Celebrations on the Ba you (1989)
  • Sullivan's Island Cheese Ball - card file (1980s)

For an excellent sandwich, roll cheese into a log-shape and cover with sesame seeds and slice; place on top of a grilled hamburger or chicken breast.

Angel's Cheese Ball ingredients (7)
Makes 1
2 (8-oz) pkgs cream cheese, softened
1 stick margarine, softened
1 (3-oz) pkg Blue cheese crumbles
1 Tbsp Worcestershire sauce
1 small can chopped black olives

Coarsely chopped pecans

For serving

Card File — Using electric mixer on Low speed, beat 8-oz each cream cheese and Roquefort or blue cheese (both softened) with 2 Tbsp lemon juice. Add 1/2 cup butter; mix well. Blend in 1 cup chopped black olives and 2 Tbsp minced green onions. Cover with paprika (or parsley) and chill. Serve with crackers.

Card File — Add 1/8 cup finely chopped onions, 1 Tbsp chives and dash garlic powder.

Angel's Cheese Ball directions
In a medium bowl, blend the first three ingredients (through blue cheese) using an electric mixer. 

Add olives and mix by hand; shape into a ball or log. Wrap in waxed paper and seal; refrigerate until firm, about several hours.

Before serving, unwrap and roll in the pecans. Place on tray and serve with crackers.

Angel's Cheese Ball recipe is from Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 9.

Roquefort Cheese Ball ingredients (7)
Makes one
4-oz each of cream cheese, at room temperature
4-oz blue cheese crumbles, at room temperature
1/4 cup butter
2 Tbsp chopped fresh chives

Coarsely ground pecans or toasted sesame seeds

For serving
Fresh green apple or pear slices and
Warmed French bread or crackers

Roquefort Cheese Ball directions
In bowl of food processor, combine cheeses, butter and chives; blend together well.

Remove to a small bowl; cover and refrigerate until firm enough to form a ball. Then, cover the cheese ball with the pecans.

Serve with fresh green apple or pear slices, warmed French bread, or crackers.

Junior League of Monroe, Inc, Celebrations on the Bayou: Invitations to Dine in Cotton Country Style (Dallas: Wimmer Brothers, 1989), 63.

Sullivan's Island Olive Cheese Ball ingredients (7)
Makes one
1 (8-oz) pkg cream cheese, softened
1 stick butter
1/2 small onion, chopped
16 black olives, chopped
16 green olives, chopped

1 cup toasted, chopped pecans

For serving

Sullivan's Island Olive Cheese Ball directions
Combine cream cheese with butter, onion and olives; form into a ball and roll in pecans to cover. Chill for one (1) hour for the flavors to develop and blend.

Serve at room temperature with crackers.

From card files, however, this could be originally from a Junior League cookbook.

You might like:
Marinated Olives recipes
Italian Olive Salad recipes

Appetizers and Snacks > Cold dips / spreads

Page Last Updated 30 May 2015