Recipes From the Road

A Note From Diana:

This was served to our family a couple of years ago when we were at the home of Bro. Dave and Chris Corneliussen in Beaufort, SC. They are both retired Marines and live out in the beautiful countryside there in Beaufort, SC. Now Dave is a wildlife trapper, and we enjoyed seeing pictures of him catching alligators and other wildlife that people wanted to be rid of there in coastal SC! Anyway, we enjoyed our visit with them and Chris served the following over rice and it was delicious! This is pronounced “eh-too-fay” for you folks that are like me and say, “eh-too-whaaaaatttttttt???????” I think it’s French, but it sure was scrumptious!

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Serves 4:

1 stick of butter
1 cup of celery (chopped)
½ onion
½ cup onion top (green)

Cook all above over med heat until onions are cooked (clear)

Add the following:

Cream of Mushroom soup
1 can Rotel (tomatoes and green peppers, you can find it in the tomato section)
1 ½ cups of chicken broth (or til is as thick as you like)
3 shakes of Tony Chacheres Creole seasoning (more or less to taste)

Cook for approximately 15 minutes stirring occasionally.

Add shrimp (about a pound) or crawfish tails (found in frozen seafood dept. at Wal-Mart)

Cook until shrimp are done (not very long-just a few minutes until they are pink).

Delicious!

(Chris notes that her family likes leftovers, so she usually doubles this recipe for her family of 4, and if doubled, she uses both a pound of shrimp and one pkg. of crawfish tails)

A Note From Diana:

Here is a really delicious dip that came from Jodi Wynn, a pastor’s wife in Dixie, WV. My family loved it. I especially liked it because it had NO REFRIED BEANS in it-which I absolutely hate! I love everything about Mexican dishes except refried beans, so this is really tasty!

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Combine:
8 oz. cream cheese
16 oz. sour cream
1 package taco seasoning

Put this mixture on serving plate or in a 9” x 13” pan.Layer your favorite taco toppings on top of sour cream mixture. Jodi layers hers in the following order:

salsa
shredded lettuce
grated cheese
diced tomato
black olives
green onion

Serve it with tortilla chips and enjoy!

A Note From Diana:

Our family went to Mike & Shenelle Cargo’s (Knox, IN) home and she fixed these DELICIOUS chocolate things that just melt in your mouth. You probably only want to make ½ a batch at a time (unless you’re having company)—otherwise, you will make yourself sick eating them because they are SO GOOD! I have fixed these using both flavors of the almond bark-white and chocolate-and they were both very good. If you are a “chocoholic” like I am, you’ll enjoy these!!! And if you’re taking them somewhere, you won’t have any to bring back home when you’re done!

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1 bag Oreos (crushed up)
1 brick of Philly cream cheese(I take it straight from the fridge)
1 pkg. Almond bark (chocolate or vanilla)
Just crush up the Oreos by hand and put in mixing bowl. Mix that with a brick of cream cheese using an electric mixer. When blended thoroughly, put the mixture back in the fridge for about 10 minutes to harden a little (makes it easier to handle). Meanwhile, get a microwavable dish (I use Corning Vision) and melt a few squares( maybe 4 or 5 at a time) of almond bark in the microwave. Start with one minute in the microwave, then every 30 seconds, stir and check it to see if it’s melted. Then take the Oreo mixture back out of the fridge. I will roll about half of the mixture into balls, dropping them into the melted almond bark as I go. Cover the balls thoroughly using a spoon, and then put the covered balls on some wax paper to harden. It will take about 15 minutes to harden well. Then enjoy! I usually use about half of the Oreo mixture for my family of 6, and will refrigerate the rest of the mixture to use again in a day or two when I will make it again! Just get out the rest of the Almond bark to melt, and start balling them up! We all eat enough to get our fill and we LOVE chocolate! Enjoy!

A Note From Diana:

I ate THE MOST WONDERFUL chicken dish last night at Mrs. Pauline Kettenring’s house. She lives in Columbia, NC, where you can look off her front porch and see the Albemarle Sound across the street! Not only was the view very pleasing, but so was her chicken! She said it was the easiest dish—but it sure tasted like she spent all day working on it! The flavor is WONDERFUL!!!!!! I can’t wait to go home and fix it sometime next week! She has never fixed it in a crock pot, but I may try it in a slow cooker and see how it turns out! She thought that would be a good idea. If you try it in a slow cooker, let me know how it turns out! Make sure that you put some of the liquid in a gravy boat so you can really douse it good!

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Bake for 3 hours at 275 degrees.

6 chicken breasts (I make smaller pieces for younguns-takes a half piece of bacon)
6 slices of bacon
1 cup sour cream
1 can cream of mushroom soup (mix sour cream & soup together)
4 slices dried beef ( chipped beef-Armour makes this in a clear jar)
Cut into small cubes. No need for salt-beef is very salty.
4 slices Swiss cheese

Place dried beef in bottom of 9 x 13 baking pan.
Roll bacon around chicken breast; place on top of dried beef.
Lay Swiss cheese over chicken.
Pour soup and sour cream mixture over chicken.

Bake for 3 hours at 275 degrees.