Chicken and Dressing Casserole
  • 6cup can black-eyed peas, drained and mashed1 pound Velveeta? cheese1 3 ?-ounce can chopped green chiles1 15-ounce can chili con carne1 large onion, finely chopped<br
  • ½stick can sliced peaches, drained
  • 3cups mayonnaise2 cups sour cream1 cup green onion1 cup real bacon bits2 cups cherry tomatoes, quartered Pepper, to taste
  • 6pieces pound cake mix, divided1 ? cups fresh blueberries5-ounces cream cheese, softened2 eggs? cup milkPowdered sugar, optional
  • 1medium cooking spray
  • 1cup can stewed tomatoes, undrained
  • 6eggs, />2 cups sugar1 cup vegetable oil2 teaspoons vanilla4 cups all-purpose flour1 teaspoon baking soda2 teaspoons baking powder1 teaspoon salt16 ounces
  • 1can fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red pepper, diced? cup green onions, thinly sliced1 6-ounce carton lemon yogurt<br /
  • 1can hot or mild sausage1 bell pepper, chopped1 medium onion, diced2 cans Bush?s black-eye peasDash of garlic? teaspoon pepper? teaspoon oregano? teaspoon
  • 3 10 ¾ounce of chocolate chunks
  • Salt and pepper, to taste
  • 1tablespoon pumpkin
  • 4tablespoons jars plum baby food
  • Giblet fresh Key lime juice (bottled Key lime juice may be substituted)
  • ½pound fresh blueberries2 cups cooked chicken breast, cubed? cup celery, chopped? cup red bell pepper, diced? cup green onions, sliced1 6-ounce carton lemon yogurt3
  • ½pound />2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt3 tablespoons butter, melted1 cup granulated sugar2 eggs, beaten1 cup milk2 c
  • 1 egg
  • 3tablespoons flour
  • 3cups scalded canned milk
  • ½cup milk
  • Salt and pepper, to taste
  1. Sauté celery and onion in margarine
  2. Mix with all the other ingredients in a large bowl
  3. Pour in a 9×13-inch casserole dish
  4. Bake at 375 degrees until lightly brown, about 40 minutes
  5. (Can omit chicken and serve sliced chicken on top of dressing
  6. ) Serve with hot giblet gravy
  7. Giblet Gravy: Combine livers and gizzards in chicken broth
  8. In a small bowl, beat together raw egg, flour and milk with a wire whisk
  9. When well beaten, pour slowly into boiling broth
  10. Let cook, stirring carefully, until well combined
  11. If too thick, add more broth
  12. Serve over dressing or hot rolls