Chicken Crescent Rollups

• 3 chicken breasts
• 1 oz. cream cheese
• 2 teaspoons butter
• ¼ cup celery
• ¼ cup onion
• 1 teaspoon lemon pepper
• 1 jar chopped mushrooms
• Crescent rolls or can biscuits
• 1 can cream of chicken soup
• ½ cup sweet milk

Let's get cooking! Begin by boiling your chicken and pulling it into bite size pieces. You'll want your celery and onion sautéing in a dab of butter in a different saucepan. Once your chicken is ready, mix it with the cream cheese and season it with lemon pepper. Add this meat to your sautéing vegetables along with one jar of chopped mushrooms. Just a couple more steps and you're done. Your family is gonna love you tonight. Place a generous helping of this meat mixture in the middle of a crescent roll or biscuit and place in a buttered baking dish. Heat your canned soup and milk and pour this white sauce over the rolls. Bake in a 350-degree oven until the rolls are golden brown.

Cajun Chow Mien

• 1 small bell pepper
• 1 small onion
• 1 pound hamburger meat
• 1 cup uncooked rice
• 1 Can Rotel
• 1 Can Cream of Mushroom Soup
• 1 Can Cream of Celery Soup
• Dash of Worcestershire sauce
• Dash of Panola hot sauce
• Dash of Tony's Chacheres Original Seasoning
• Salt and pepper to taste

Sauté your vegetables in a little butter to the side while browning your hamburger meat. Drain the fat from the meat and add it along with the vegetables to an electric skillet. Now, I love my electric skillet, but if you don't have one, you can mix this up and slide it in the oven for the same results. To your meat and vegetables you'll want to stir in your uncooked rice, Rotel tomatoes, and canned soup. You're almost there. Add two cans of water, Worcestershire sauce, and Tony's Chacheres Original Seasoning. Just turn your skillet down on low and cook, oh, about thirty to forty-five minutes. When the rice is ready, you've got Chow Mien--Cajun Style!

Hobo Dinner

• 1 pound ground beef
• 1/4 cup milk
• 1 can cream of mushroom soup
• 1 onion, chopped
• 4 oz. grated cheddar cheese
• potatoes, sliced thin -- 4 or 5 medium sized
• salt & pepper to taste

Press a pound of uncooked ground beef into the bottom of a 9x13 casserole dish. Sprinkle with milk, salt and pepper. Add four or five potatoes, thinly sliced and one chopped onion. Season meat and potatoes to taste with Tony Chacheres. Top with grated cheddar and a can of cream of mushroom soup. Bake, covered at 350 for about 1 1/2 hours or until potatoes are done. Goodness gracious! That's good eating.

Sausage and Cornbread Pie

• 1 pound pork sausage
• 1 cup chopped onion
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 (28 ounce) can tomatoes, undrained
• 1 cup frozen whole kernel corn
• 1 (4-ounce) can chopped green chiles, undrained
• 1 cup yellow cornmeal
• 2/3 cup self-rising flour
• 2/3 cup milk
• 1 egg, beaten
• ¼ cup vegetable oil

Brown your sausage and onions together and drain off the fat. Add your tomatoes, green chiles, corn, garlic powder and chili powder. Spoon this into a lightly greased baking dish and set aside. Stay with me. Now, stir together your cornmeal, flour, salt, and sugar. Then, combine your eggs, milk and oil and add to the dry ingredients. You're there--just pour this over the sausage mixture and bake at 375 for 40 minutes.

Easy Cheesy Enchiladas

• 1 medium onion diced
• 1 medium green pepper diced
• 2 pounds ground beef, cooked and drained
• 6 (10 ounce) cans enchilada sauce
• 12 ounces grated Cheddar cheese
• 1 small can chopped black olives
• Dash of Panola Hot Sauce
• Flour tortillas
• 1 teaspoon Cajun Seasoning

Saute your chopped onions and peppers in a tablespoon of butter or margarine while browning and draining two pounds of hamburger meat. Combine vegetables and meat in a large pot over medium heat and add all six cans of enchilada sauce. Stir in your seasonings and simmer while you grate your cheese and prepare a large casserole dish with nonstick cooking spray. Build the enchiladas by filling flour tortillas with meat and cheese, rolling and placing them side by side in your dish. Top with leftover sauce, sprinkle with cheese and bake at 350' until the cheese melts and the enchiladas are thoroughly heated.

Corn Tamale Casserole

• 2 cans cream style corn
• 1 cup milk
• 2 tablespoons flour
• 2 tablespoons sugar
• ½ stick butter
• 1 medium onion, chopped
• 1 can of tamales
• 1 small jar pimientos
• 1 cup grated cheddar
• Salt and red pepper to taste

Okay, we’ll kick this thing off by putting a big pot on the stove and dumping in two cans cream style corn along with a half stick of butter, 1 cup of milk, 2 tablespoons each of flour and sugar and a chopped onion. Then we’ll season to taste with salt and red pepper. Cook and stir over a medium heat.

Once the mixture is semi-thick and heated through and through, we’ll place half of it in a large baking dish, add a layer of canned tamales with the juice and finish with the other half of the corn mixture. Slide in a 350 degree oven and cook until its bubbly. Then, pull it back out, top with your grated cheese and pop it back in until the cheese is lightly toasted.

Creamy Chicken and Rice Bake

• 6 boneless skinless Chicken Breasts
• 1 jar (16 oz) Ragu Cheese Creations Classic Alfredo Sauce
• 1 can (14.5 oz) chicken broth
• 1 medium tomato, chopped
• 1 Tbsp. grated Parmesan cheese
• 1 1/2 cups uncooked rice

Take a 9x13 baking dish and combine 1 jar,(16 oz), Ragu's Classic Alfredo Sauce with one 14.5 ounce can of chicken broth, and one and one half cups uncooked rice. Chop up a tomato over this and top with six boneless and skinless chicken breasts that you've seasoned well with salt and pepper, garlic powder and lemon pepper. You're almost done! Cover and bake for 35-40 minutes before removing and sprinkling with grated Parmesan. Return dish to oven and cook another ten minutes or until the chicken juices run clear. That's good eating!

Cheese and Sausage Casserole

• 1 cup uncooked quick grits, white or yellow
• 3 cups sharp cheese
• ¼ cup milk
• 2 tablespoons butter
• 1 teaspoon Worcestershire
• 1 and ½ teaspoon Garlic salt
• 1 egg, beaten
• 1 pound bulk sausage, cooked and drained

We'll start by cooking one cup of quick cook grits according to the package directions. On another burner, brown and drain a pound of sausage. Next, stir in two cups sharp cheddar cheese, ¼ cup milk, 2 tablespoons of butter and a teaspoon of Worcestershire sauce. Now, we'll add one well-beaten egg and one teaspoons of garlic salt. We're almost there. In a greased casserole dish, layer half of the grits mixture and top with half of the sausage. Repeat the grits and sausage layers, cover it and chill overnight in the fridge. The next morning all you have to do is bake it at 350 for thirty minutes and sprinkle a cup of sharp cheddar cheese over the top.

"Southern Cornbread Bake"

•2 seven-ounce packages of cornbread mix
•1 pound ground beef, cooked and drained
•2 cups frozen hash browns
•1 fourteen ounce can of creamed corn
•2 cups shredded Cheddar cheese

Let's begin by stirring up one seven ounce package of cornbread mix. Pour the prepared mix into the bottom of a greased casserole dish and bake it at 350 for ten minutes. While that’s cooking, we’ll take a large bowl and combine one pound of cooked and drained ground beef with two cups frozen hash browns, one fourteen ounce can of creamed corn and two cups of shredded Cheddar cheese. We'll pour this mixture over the baked cornbread and finish by preparing a second package of cornbread mix and layering it across the top. Bake the whole thing uncovered at 350 for 25 minutes and serve!

"Beefed-up Crescent Rolls"

•1 pound of lean ground beef, cooked and drained
•8 ounces softened cream cheese
•2 tablespoons milk
•Diced onion and bell pepper (I like to use a couple tablespoons from the frozen seasoning blends)
•1 (8-ounce) can Crescent Rolls
•1 tablespoon melted butter
•1 cup parmesan cheese
•1 cup crushed croutons
•1 can cream of chicken or cream of celery soup
•Salt and pepper to taste

I've begun by sautéing our onions and peppers. Now that the veggies are soft and the onions are clear, I’m gonna stir in a pound of browned and drained ground beef, an eight-ounce package of cream cheese, and a couple tablespoons of milk. Next, I'll open up a can of Crescent Rolls and separate the rolls into four rectangles. Oh, I’ve also seasoned my beef mixture with salt and pepper. Now, I’m gonna spoon about a half cup of this meat into the center of each rectangle, pull up the corners and seal the edges. We’ll brush the tops with butter and dip ‘em in parmesan cheese and crushed croutons before sitting ‘em on an ungreased cookie sheet and baking ‘em at 350 degrees for about 20-25—or until they’re golden brown. You’re gonna love these things. Now, right before you serve this dish, dilute a can of cream of chicken soup with a little milk, heat it and pour it across the tops of your rolls. Like all my recipes, this one’s quick and easy.

"Simple Shrimp Creole"

•2 tablespoons butter
•½ cup chopped onion
•½ cup chopped green bell pepper
•½ cup chopped celery
•2 tablespoons Bisquick (biscuit mix)
•1 and ½ cups water
•1 6 oz. can tomato paste
•1 bay leaf
•2 lbs. frozen shrimp (thawed, shelled and cleaned)
•Serve over fluffy rice

I’ve sautéed our onions, celery, and bell pepper in a couple tablespoons of butter. Now, that they’re ready we’re gonna make an easy roux by adding a couple tablespoons of Bisquick biscuit mix to our veggies and butter and blending it well. Meanwhile, in our crockpot I’m combining one and ½ cups of water with one six ounce can tomato paste. We’ll stir our roux fixings in with this red sauce and season it with a bay leaf, a little sugar and some salt and pepper. Then we’ll put it on low and let it cook on low for most of the day, about seven or eight hours. About an hour before we serve it we’ll turn it up on high and add a couple pounds of shrimp. It’s that’s easy…When you’re ready to eat, remove the bay leaf and serve it over hot fluffy rice.

"Ranchero Beefy Rice"

•1 and ½ pound ground beef
•½ cup chopped onion
•½ cup of chopped bell pepper
•1 cup medium salsa
•1 cup uncooked rice
•2 cups water
•10 ounce frozen vegetable mix
•½ teaspoon garlic powder
•4 ounces shredded cheese
•Salt and pepper to taste

We'll begin by browning a pound and a half of hamburger meat and draining it. Then we'll add 1 cup medium salsa, a cup of uncooked rice, 2 cups water and a 10 ounce bag of frozen veggies to that beef. Then we’ll season it with a fourth teaspoon of garlic powder and salt and pepper it to taste.

Cover the whole thing and simmer over low heat for 30 minutes. Tada! Top with cheese and let it stand until the cheese melts.

Ranch Style Chicken

• 1 cooked chicken, deboned & chopped
• 1 can cream of mushroom soup
• 1 onion, sauteed in butter
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes
• 1/2 tsp. chili powder
• 1/3 cup chicken broth
• 8 oz. Velveeta cheese, grated
• 1/2 cup water
• 1/2 tsp garlic powder
• 8 oz. mild cheddar cheese, grated
• 1 14 oz bag of Doritos

Mix all your ingredients together except for the cheddar cheese and Doritos. Put Doritos in a greased 9 x 13 baking dish and top with the chicken mixture. You're almost done! Sprinkle cheddar cheese on top and bake at 350 for 25-30 minutes.

Crawfish Rotini

•1 medium onion, chopped
•2 stalks celery, chopped
•½ medium green pepper, chopped
•1 1b. Crawfish tails, peeled and cleaned
•1 can cream of mushroom soup
•1 can diced Rotel tomatoes and chiles
•½ stick butter
•1 lb. Velveeta cheese
•1 lb. plain macaroni, cooked and drained
•Salt and pepper to taste
•Dash of Panola Hot Sauce
•Dash of Slap 'Ya Mama Cajun seasoning

Saute' your chopped onions, celery and green bell pepper in a dab of butter. Cut in a pound of Velveeta cheese, a can of mushroom soup and 1 can Rotel tomatoes. Add one pound of peeled and drained crawfish tails and season well with salt and pepper, a dash of Panola Hot Sauce, and a shake of a good spicy season-all Last step: cook and drain a pound of plain macaroni. Combine with cheese mixture in a large greased casserole dish and bake at 350' for 35 to 40 minutes.

Spuds-n-Meat Casserole

•1 pound ground beef
•½ of a medium onion, chopped
•1 can cream of mushroom soup
•1 tablespoon Worcestershire sauce
•1and ½ teaspoon salt
•¼ teaspoon black pepper
•4 or 5 small potatoes, thinly sliced

Brown a pound of beef together with a chopped onion and drain. Mix in 1 can cream of mushroom soup and stir in four or five small potatoes, thinly sliced. Season well with salt and pepper and one tablespoon Worcestershire sauce. (Of course, I always add a dash of Panola Hot Sauce and a shake of Slap 'Ya Mama Cajun seasoning with that. If you can get your hands on these seasonings, try 'em on your family.) Bake your casserole in a covered 2-quart dish, for 45 minutes to an hour or until potatoes are fork tender.

Breakfast Casserole

1 lb. sausage (your favorite)
1 lg. bag frozen hash browns
3 cups shredded cheddar cheese
5 eggs, beaten
1 lg. onion, chopped
1/2 tsp. onion powder
3 tbs. milk
salt/pepper to taste
Brown sausage and 2 tablespoons of chopped onion together until done.
Drain and set aside. Mix hash browns, remaining onions, seasoning salt, pepper, and onion powder together. Place this mixture in a lightly greased 9x13 casserole dish. Sprinkle cheese on top of potato mixture. Spoon sausage on top of cheese. Can be refrigerated overnight or frozen!!!!

When ready to bake , mix together and pour over casserole:
5 eggs (beaten)
Salt/Pepper
3 tablespoons of milk
Bake at 350 degrees for 45 minutes (or until done).

SHRIMP JAMBALAYA

• 3 onions
• 1 bell pepper
• parsley
• celery
• 1 bay leaf
• ham hock
• 1 c. tomatoes
• 1 c. shrimp
• 1 c. rice

Saute' onions, bell pepper and celery in bacon fat until soft. Add tomatoes and one cup of water to ham hock. Season with bay leaf, salt and pepper. Cook slowly for 1 hour. Add raw rice and shrimp. Cook very slowly until rice is done and water is absorbed. Add more water if necessary.

CRAWFISH ETOUFEE' FOR CHEATERS

• 1 chopped green bell pepper
• 1 chopped white onion
• 1 stick butter
• 2 lbs. Crawfish tail meat
• 3 cans Cream of Celery soup
• 1 can Rotel tomatoes
• salt/pepper
• Toney Chacheres' Seafood Seasoning

Rinse crawfish tail meat thoroughly and drain. Saute' onion and pepper in butter. Combine with remaining ingredients and cook over medium heat for forty-five minutes. Season well and serve over rice.

BLACK EYED PEA CASSEROLE

• 1 pound ground beef
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 Box Uncle Ben's Long Grain & Wild Rice, Original Recipe
• 2 cans Trappey's Black-eyed Peas with Jalepenos, undrained
• 1/2 cup Cheddar Cheese, grated
• Salt & Pepper to taste

Brown ground beef & saute onion & peppers..(drain) Cook Rice according to directions on box.

Combine all ingredients (except cheese) in 9 x 12 baking dish. Top with cheese and bake at 350 degrees for about 30 minutes.

Serve with Cole Slaw and Hot Cornbread. Quick & easy supper.

Mexi-Corn Casserole

• 1 can whole kernel corn
• 1 can creamed corn
• 1 pkg. Mexican cornbread mix
• 1 stick margarine, melted
• 2 eggs, beaten
• Dash of salt and pepper to taste

Stir together all ingredients and pour into greased 2 quart casserole dish. Bake at 350 degrees for 1 hour.

"Southern Jalapeno Quiche"

• 1 jar sliced jalapeno peppers drained and diced
• 3 eggs beaten (I used four because mine looked small)
• 2 cups cheddar cheese grated
• salt and pepper to taste

Place diced peppers in a greased nine inch pie plate. Sprinkle with cheese. Pour beaten eggs over the top and season to taste with salt and pepper. Cook for 20 minutes at 400'.

CHICKEN SPAGHETTI

• 1 chicken, boiled and chopped
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1 c. chopped onion
• ½ c. flour
• 1 can of mushrooms
• 2 cans of tomatoes
• 2 cans of tomato paste
• 2 pkgs. of spaghetti
• 2 Tbsp. olive or Wesson oil

Brown flour in hot oil until very brown, add chopped vegetables, tomatoes and tomato paste. Salt and pepper to taste. Cook in heavy pot for forty-five minutes. Add chicken and mushrooms and cook for another half-hour. Mix with boiled and drained spaghetti. Grate American cheese over the top and serve warm.