Ingredients

• 1 cup cold beef, chopped fine
• 1 cup chopped tomatoes (fresh or canned)
• 2 cups chopped cold cooked potatoes
• 3/4 tsp salt
• 1/8 tsp pepper
• 1/2 medium onion, chopped
• 2 stalks celery, chopped
• 2 T. melted bacon fat or beef drippings

Directions

Mix all ingredients together. Bake in a casserole dish at 375(F) for 45 minutes. Makes 3 to 4 servings.

Ingredients

• 4 chicken breast halves (boneless and skinless)
• 1/4 cup all-purpose flour
• 3 tablespoons butter (divided)
• 1 cup fresh mushrooms, sliced
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup Mozzarella cheese, shredded
• 1/3 cup Parmesan cheese, grated
• 1/4 cup green onions, sliced

Directions

Flatten each chicken breast half to 1/4-inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.

In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7x2-inch baking dish. In the same skillet, sauté mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.

Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear. Makes 4 servings.

Source: The Decatur Daily – Decatur, AL

Ingredients

• 1/4 LB butter
• 1 LB beef chuck (cut into bite-sized pieces)
• 1 large onion (sliced thin)
• 4 carrots, peeled & sliced
• 1/4 tsp. each thyme, parsley, salt & black pepper
• 1 C beef stock
• 1 pint Guinness Stout
• 4 medium potatoes (peeled & sliced)

Directions

For those cold, blustery nights, this will warm you right up!:)

Heat the butter in a skillet, and then brown the beef (stirring once or twice). Remove the beef from the skillet, and then add the onions (cooking in the fat). Cook the onions until they are softened (about three minutes), and then return the meat to the skillet. Add the thyme, parsley, salt, pepper, beef stock and Guinness stout, stirring well. Bring mixture to a boil. Transfer skillet to a 350 degree oven and bake for 45 minutes (or until the meat is done, and the vegetables are tender). Thicken the sauce with more butter if necessary (or add a mix of water and cornstarch). Garnish with more parsley and serve.

Ingredients

• Pie crust for 9-inch dish pie or quiche dish
• 1/2 Cup milk
• 1/2 Cup mayonnaise
• 2 eggs, beaten
• 1 to 2 Cups broccoli flowerets
• 1 10-oz. can chicken breast, drained
• 1 10-oz. shredded cheddar or combination cheeses
• 1 tsp. tarragon or basil
• 1 tsp. Morton’s Nature Seasoning
• 1 tsp. garlic powder

Directions

Step 1: Preheat oven to 350 degrees.

Step 2: Place pie crust in pie pan. Separate one egg white from yolk of
one egg. Brush pie crust with egg white. Add leftover egg white plus yolk of the separated egg to the second egg to go in the quiche. May partially bake
pie crust, if desired.

Step 3: Drain chicken thoroughly. Flake into bottom of pie
crust. Sprinkle with tarragon or basil. Sprinkle with Morton’s Nature
Seasoning and garlic powder. Top with broccoli flowerets.

Step 4: Combine eggs, mayonnaise, and milk in a bowl. Beat with wire
whisk until smooth. Add half of cheese to milk mixture. Pour over chicken and broccoli in pie pan. Sprinkle remaining cheese over top of quiche.

Step 5: Bake quiche in 350 degree oven for 45 to 50 minutes or until knife inserted in middle comes out clean.

Step 6: Remove from oven and let sit on wire rack for about 5 minutes.

Serve warm with mixed salad for full meal.

Note: May be made 1 to 4 days ahead and refrigerated. Cut into pieces and warm in a 350 degree oven for about 30 minutes.

Makes 4 to 6 servings and is a good entrée for either brunch, lunch or dinner.

Other variations:

Vegetarian: Omit chicken. Add mushrooms to broccoli and
prepare as directed.

Ham Quiche: Omit chicken and all seasonings (herbs, garlic, and Nature’s Seasonings). Add 1 & 1/2 Cups to 2 Cups ham in place of chicken. Prepare as directed.

Ingredients

• Pie crust for 9-inch dish pie or quiche dish
• 1/2 Cup milk
• 1/2 Cup mayonnaise
• 2 eggs, beaten
• 1 to 2 Cups broccoli flowerets
• 1 10-oz. can chicken breast, drained
• 1 10-oz. shredded cheddar or combination cheeses
• 1 tsp. tarragon or basil
• 1 tsp. Morton’s Nature Seasoning
• 1 tsp. garlic powder

Directions

Step 1: Preheat oven to 350 degrees.
Step 2: Place pie crust in pie pan. Separate one egg white from yolk of
one egg. Brush pie crust with egg white. Add leftover egg white plus yolk of
the separated egg to the second egg to go in the quiche. May partially bake
pie crust, if desired.
Step 3: Drain chicken thoroughly. Flake into bottom of pie
crust. Sprinkle with tarragon or basil. Sprinkle with Morton’s Nature
Seasoning and garlic powder. Top with broccoli flowerets.
Step 4: Combine eggs, mayonnaise, and milk in a bowl. Beat with wire
whisk until smooth. Add half of cheese to milk mixture. Pour over chicken
and broccoli in pie pan. Sprinkle remaining cheese over top of quiche.
Step 5: Bake quiche in 350 degree oven for 45 to 50 minutes or until
knife inserted in middle comes out clean.
Step 6: Remove from oven and let sit on wire rack for about 5 minutes.
Serve warm with mixed salad for full meal.
Note: May be made 1 to 4 days ahead and refrigerated. Cut into pieces and
warm in a 350 degree oven for about 30 minutes.
Makes 4 to 6 servings and is a good entrée for either brunch,
lunch or dinner.

Other variations:
Vegetarian: Omit chicken. Add mushrooms to broccoli and
prepare as directed.
Ham Quiche: Omit chicken and all seasonings (herbs, garlic, and Nature’s
Seasonings). Add 1 & 1/2 Cups to 2 Cups ham in place of chicken. Prepare
as directed.