COOK OF THE WEEK: Donnie Williams recipes

Cheesy Chicken and Rice
8 boneless, skinless chicken breast halves, cooked and shredded
5 cups cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound Velveeta cheese, sliced

Place shredded chicken in bottom of 9×13-inch baking dish. Spread cooked rice on top. Combine soups and pour over rice. Place Velveeta slices on top. Bake at 350 degrees for 30 minutes.

Italian Beef
5 pounds beef shoulder roast
1 package dry Zesty Italian seasoning
2 tablespoons dried oregano
2 tablespoons black pepper
2 teaspoons garlic salt
2 bell peppers, chopped
2 onions, chopped
1 jar pepperoncini (Greek peppers)
1 quart water

Sprinkle meat with dry spices and place in a Reynolds oven bag. Add bell peppers, onions, pepperoncini and water. Close bag with plastic tie and place in a roasting pan. Cook about 3 hours at 350 degrees or until done. When cool enough to handle, pull meat apart and use French bread to sop up the juices.

Good Time Meatloaf
3 pounds ground beef
2 onions, chopped
1 can Hunt’s meatloaf seasoning
1 package dry Lipton onion soup mix
1 cup quick-cooking oats
3 eggs
12 cup ketchup
Combine all ingredients. Shape into a loaf, place in a baking dish and cook at 350 degrees for 11⁄2 hours or until done.

Chicken Stew
6 whole chickens or 15 pounds of leg quarters and 6 chicken breast halves
1
12 gallons canned corn, drained
1
12 gallons canned English peas, drained
1
12 gallons canned carrots, drained
1
12 gallons crushed tomatoes
25 pounds potatoes, peeled and cubed
3 pounds onions, chopped
1 gallon tomato sauce
1 gallon tomato juice
1 pound noodles, cooked
Salt and pepper

In a huge pot, boil chicken until tender. Remove meat and discard skin and bones.
To the broth, add corn, peas, carrots, tomatoes, potatoes and onions. Cook until potatoes are tender. Return chicken to pot. Add tomato sauce, tomato juice and cooked noodles; season with salt and pepper.
Makes 15 to 20 gallons.

Mother’s Baked Beans
1 pound ground beef
1 onion, chopped
1 bell pepper, chopped

3 cans Showboat pork and beans
12 cup dark brown sugar
12 cup ketchup
3 teaspoons Worcestershire sauce
12 teaspoon yellow mustard
Brown ground beef with onion and bell pepper. Pour off grease. Add remaining ingredients and pour into a baking dish. Bake at 350 degrees for 1 hour. Check to make sure beans aren’t dry and bake an additional 10 to 20 minutes.

Round Steak and Gravy
4 to 5 pounds tenderized round steak
Salt and pepper
Garlic salt
Flour
Oil for browning
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 soup cans of water

Sprinkle steak with salt, pepper and garlic salt. Dredge in flour and then brown meat in a skillet in a little oil on both sides. Put browned pieces in a Reynolds oven bag and add soups and water. Close bag with a plastic tie and place it in a roasting pan. Cut 2 or 3 holes in the top of the bag and cook at 300 degrees for about 21⁄2 hours, or until gravy is thick.

Chicken and Rice Soup
10 pounds leg quarters
1 whole chicken
1 package chicken breast halves
5 pounds potatoes, cubed
3 pounds onions, chopped

Salt and pepper
Garlic powder
Water
1 pound white rice

In a huge pot, boil chicken until tender. Remove meat and discard skin and bones.
To the broth add potatoes and onions and cook 11⁄2 hours. Add chicken back to pot and season with salt, pepper and garlic powder. Cook another 30 minutes to an hour. Add some water and the rice and cook and stir another 30 minutes until rice is done.

NEMS Daily Journal