CHICKEN CURRY
3 whole chicken breasts, cooked, deboned and coarsely chopped
2 pounds fresh broccoli, cooked until just tender
2 cans cream of mushroom soup
1 cup Hellmanns mayonnaise
1 8oz carton sour cream
1 cup grated cheddar
1 Tbls lemon juice
1 tsp curry powder
1 cup parmesan cheese
Paprika
2 cups cooked rice
Toasted coconut
Chutney
Combine all ingredients except rice, parmesan cheese and paprika. Pour in a casserole dish.
Sprinkle with paprika, toasted coconut and parmesan cheese. Bake at 350 until bubbly andbrowned. Serve over rice with chutney as an accompaniment.
HOT CORN BREAD
1 1/2 cup yellow corn meal
3 tsp baking powder
1/2 tsp salt
2 eggs
1 cup sour cream
1 cup shredded cheddar cheese
1 can cream of corn
1/2 cup chopped jalapeno peppers
1/2 cup oil
Heat oil in iron skillet. Mix dry ingredients in a bowl. Add remaining ingredients plus hot oil and mix well. Pour batter into skillet, bake at 450 for 25-30 minutes.
BAKED BREAKFAST
1 cup diced ham
2 cups tater tots (still frozen)
1 dozen whisked eggs
1 can (8oz) biscuits, raw and diced
2 cups shredded cheddar cheese
1/4 cup milk
Mix all ingredients together. Put in greased bundt pan. Bake at 400 for 45 minutes. Cool slightly and invert onto plate.
FUDGE SAUCE
3 oz unsweetened chocolate
1 c sugar
1/2 c light corn syrup
1/4 c water
1 c evaporated milk
1 tsp vanilla
Melt chocolate. Add sugar and corn syrup and blend. Add water and mix. Cook until 235 (softball stage) Remove from heat and add milk and vanilla. Refrigerate until ready to serve. Reheat before serving
SHRIMP MANALES
2 pounds large shrimp, in the shell
1 c butter
1 c olive oil
8 cloves garlic, crushed
4 whole bay leaves
4 tsp fines herbs
1 6 oz bottle Louisiana Hot Sauce
1 T Worcestershire
1 tsp black pepper
Juice of 2 lemons
Melt butter in heavy saucepan. Add other ingredients, add shrimp and bring to a boil. Simmer for 30 minutes. Serve in bowls with the sauce and French bread for dipping.
QUESO DIP
1/2 pound ground beef
3/4 c beer
16 oz velveeta
1/2 c shredded pepper jack cheese
1 can rotel
1 can black beans, drained
1/4 c chopped cilantro
Brown and crumble beef. Slowly add beer and simmer. Add remaining ingredients. Stir until smooth. Serve with chips.
