Nothing fancy, just some recipes!
These sure are good! Check out:
Nana's Turkey Corn Chowder
Note: all these measurements, and even the ingredients themselves,
are approximate! Just cook it to your taste.
It's delicious on
a cool Fall evening here in Texas.
Mix together in some sort of big pot:
Get it hot on the stove, stirring constantly. You don't want to burn
2 Smoked Turkey Legs
(or Chicken, or whatever... plus maybe some Liquid Smoke)
4 cans Potato Soup
4 cans Milk
... or was it 4 cups? No problem, you can add more if it's not
1 can Sliced Carrots undrained -- juice and all
1 can Cream-Style Corn
1 can Whole Kernel Corn undrained -- juice and all
Sometimes, Nana uses Mexicorn instead!
1/4 cup or so Dehydrated Onion
If you can't find Dehydrated Onion, just use a fresh one.
This one of those "approximate" ingredients!
1 tsp or so Celery Seed
Anything Else that sounds good!
Heat just until cheese melts, then turn down
the burner or your cheese will turn lumpy. Serve it hot!
Heaping cupful of Cheddar Cheese
Make a big batch, because it's great heated up. But stay away from
the microwave... heat it up on the stove or the cheese
will get all
Recipe added 10/21/96, updated 02/04/97
My Signature Dish... Lemon Pepper Chicken!
Lemon Pepper Chicken was always my "specialty"
when I was a teenager. This recipe is from an ad for Adams
Lemon Pepper Marinade.
Preheat oven to 350 degrees. Place Chicken Pieces in 1 layer in an
oven-proof dish. Add Adams Butter Flavoring (ha!)
to melted Margarine. Pour over chicken.
Sprinkle with Adams Onion Salt (gotcha!)
and Adams Lemon Pepper Marinade (gotcha again!)
- 2 pounds Chicken Pieces -- see below!
- 1 tsp Adams Butter Flavoring (That's the product plug!)
- 1/2 cup Margarine, melted
- 1/2 tsp Adams Onion Salt (Another plug...)
- 2 tsp. Adams Lemon Pepper Marinade (the plug de resistance!)
Bake uncovered at 350 degrees for 30 minutes. Baste chicken with
pan drippings (note: I just turn the chicken over at this point!)
Continue baking 45 minutes more. Serve with rice.
Now, for some things I've learned about this recipe!
The recipe is designed for good, old-fashioned, bone-in chicken.
If you want to use boneless chicken, you'll need to
cut the cooking time in half! Bake for 15 minutes, turn, and then bake
for another 20 minutes. Then, check for doneness every few minutes.
If you cook boneless chicken by the original recipe, you'll find it's
a recipe for Lemon Pepper Rubber Chicken!
Another hint: melt the margarine in the same dish
you're going to cook in. This seems to help the birdies cook more evenly.
I made a big mistake when I cooked a big batch; I melted the butter in
one dish, then poured the melted butter (ok, margarine) into
the other three dishes. The warm-dish chicken was divine!
The other-dish chicken was... well... less
Recipe added 01/19/97, updated 02/04/97
Hot Dr Pepper
Yes, you read right... Hot Dr Pepper!
This is a traditional drink, brewed
every winter by the folks in Dublin, Texas,
the home of the world's oldest Dr Pepper plant.
Visit the Patrick Street Inn Bed & Breakfast.
Dr Pepper (Regular or Caffeine-Free, not Diet)
For best results, use at room temperature. A 2-Liter bottle works well;
just pour what you need.
One Lemon Slice (1/4 inch thick) per serving
It's really simple! Just heat up Dr Pepper in a saucepan until it's
not quite boiling. The tiny bubbles that appear almost immediately
are from the carbonation, so don't be fooled.
The Official Dr Pepper Recipe
suggests you heat it to 180°, but I just heat it
at medium-high until the first "real" bubbles start boiling up.
Put a Lemon Slice in the bottom of a cup or a thick glass.
Pour the Hot Dr Pepper over the lemon.
If you still have some Dr Pepper left in the pot, just turn the heat down
to Low to keep it warm.
Trivia note: There is no period in "Dr Pepper", according to the company.
They dropped the period in the early part of this century, when they found that it made
"Dr. Pepper" look like "Di: Pepper" because of the italic font used in their ads.
Recipe added 02/14/97
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Last update: 05/09/97