Amy’s Louisiana Kitchen From Union Parish https://youtu.be/hXK7DPwMgnQ Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube PICKLED ONIONS 1 cup HOT WATER 1/2 cup APPLE CIDER VINEGAR 1-1/2 Tablespoon (36g) SUGAR 1 teaspoon (6g) SALT 1 RED ONION, thinly sliced 1 JALAPENO, sliced (optional) Whisk hot water, salt, sugar and vinegar together … Continue reading PICKLED ONIONS💜with Amy’s Louisiana Kitchen
Mama Sue’s Southern Kitchen https://youtu.be/AN-4RzwsKzQ
Avistine Kendrix, FHS 1 (40 oz) can Chef-Boy-Ar-Dee's®ravioli1 (8 oz) container sour cream1 (10 oz) package frozen broccoli, thawed1 cup shredded Mozzarella cheese Mix 1 can of Chef-Boy Ar-Dee's® beef ravioli with one container of sour cream.Cut thawed frozen broccoli spears lengthwise.Place a layer of spears on bottom of lightly oiled 13x8x2 inch baking dish. … Continue reading Baked Raviloi and Broccoli
Helen Matthews, Linville High School 1 medium onion, chopped1 1/2 Tbsp oil (in skillet)3/4 jar Cheez Whiz®1 (10 oz) frozen chopped broccoli1 can cream of mushroom soupMilkSalt and pepper to taste Sauté onion in oil; add broccoli Cook until tender, 8 to 10 minutes. Add soup and Cheez Whiz®. Heat until creamy. Add milk to … Continue reading Chicken and Broccoli Casserole
Linda Pennington, Lillie School 2 packages frozen chopped broccoli4 whole chicken breasts, cooked and chopped1 (10 1/2 oz) can cream of chicken soup (undiluted)2/3 cup mayonnaise1/2 cup Pet milk1/2 cup Cheddar cheese1 Tbsp lemon juice1 1/2 tsp curry powderBread crumbs Cook broccoli according to package directions; drain well. Place in a lightly greased 1 1/2 … Continue reading Chicken Broccoli Casserole
Essie Andrews, FHS 2 whole large chicken breasts, skinned and boned3 Tbsp soy sauce1 Tbsp sherry1/2 tsp ground ginger3 Tbsp oil3 celery stalks, sliced2 red peppers, cut into strips2 onions, quartered1 (20 oz) can chunk pineapple in syrup2 Tbsp vinegar1/4 tsp salt1/4 cup water1 Tbsp cornstarch About 30 minutes before serving: Cut each chicken breast … Continue reading Pineapple Chicken Stir-Fry
Vergie Stringer, Spearsville High 1 large Bermuda onion1/2 cup pancake mixmilk Peel onion; cut into 1/4 inch slices. Separate into rings. Place in bowl; cover with milk and let stand 15 minutes. Drain. Dip onion rings in pancake mix. Fry in deep fat until brown. Drain on absorbent paper and sprinkle with salt.
Robbie M. Alford, Central Office 1 cup plain flourBeer (Budweiser® is best; enough to make batter about like pancake batter)SaltPepper2 large onions, sliced and separated into rings Mix first 4 ingredients to make batter. Dip onion rings in batter; drop in hot oil and deep-fry until golden brown. Remove with Cook's fork; drain and dive … Continue reading Robbie’s Onion Rings
Dorothy Byrnside, FMS 1 (No. 303) can corn1 (No. 303) can tomatoes3 eggs, beaten2 tsp flour1 green pepper, finely chopped2 tsp minced onion1/2 lb grated American cheese1 tsp sugarSalt and pepper to taste Mix all ingredients; pour into greased casserole dish. Bake at 350° for 45 to 50 minutes. Yields 6 servings.
Robbie Alford, Center Office 2 lb carrots, peeled and sliced4 to 6 package Equal® or artificial sweetener1 package Butter Buds®Salt to taste Slice carrots; put in Corning Ware® and cover with water. Add salt. Equal® and package of Butter Buds®. Cook over medium heat until carrots are tender.