1 box long-grain and wild rice
1 small onion, chopped
1⁄2 cup chopped celery
1 stick butter, divided
2 cups cooked, chopped chicken
1 small can sliced water chestnuts, drained
1 small jar pimientos
1 small can mushrooms
1 can cream of celery soup
1 cup mayonnaise
Crushed potato chips or crackers
Using only 1⁄2 packet of seasoning, cook rice according to box directions, using chicken broth instead of water.
Sauté onion and celery in 1⁄2 stick butter until tender.
Combine rice, sautéed vegetables, 3⁄4 cup chicken broth, chicken, water chestnuts, pimientos, mushrooms, celery soup and mayonnaise. Pour into a greased 9×13-inch casserole. Top with crushed chips or crackers. Drizzle with remaining 1⁄2 stick butter, melted. Bake at 350 degrees for 30 minutes.
Marinated Beef Tenderloin
1 cup ketchup
2 teaspoons prepared mustard
1⁄2 teaspoon Worcestershire sauce
11⁄2 cups water
2 envelopes Italian salad dressing mix
1 (4- to 6-pound) beef tenderloin
Combine ketchup, mustard, Worcestershire sauce, water and salad dressing mix and mix well. Spear beef in several places and place it in a ziptop bag. Pour marinade over meat and refrigerate 8 hours or overnight, turning occasionally.
Drain off and reserve marinade. Place meat on a rack in a baking pan. Bake at 425 degrees for 30 to 45 minutes or until a thermometer registers 140 degrees for rare, 150 for medium-rare and 160 for medium.
Heat remaining marinade and serve as gravy.
Fruit Cocktail Cake
2 cups all-purpose flour
11⁄2 cups sugar
2 teaspoons baking soda
2 eggs, well-beaten
1 (15-ounce) can fruit cocktail
1 stick margarine
1 cup sugar
1⁄2 cup evaporated milk
1⁄2 cup chopped pecans
1⁄2 cup shredded or flaked coconut
For the cake, sift flour, sugar and soda over the eggs. Add fruit cocktail and beat with a spoon. Pour into a greased 7×11-inch baking dish and bake at 300 degrees for 1 hour.
For the icing, combine all ingredients in a saucepan and bring to a boil for 2 minutes. Spread on cake immediately after it comes out of oven.
21⁄2 cups self-rising flour
2 tablespoons sugar
1⁄2 cup shortening
3⁄4 cup buttermilk
1 bag dried fruit, such as peaches or apples
1⁄2 cup sugar or to taste
Vegetable oil for frying
For the dough, sift together flour and sugar.
Cut shortening into flour mixture with a pastry blender or fork until crumbly.
Add buttermilk, stirring until dry ingredients are moistened. Chill dough.
Meanwhile, prepare the filling. Place dried fruit in a saucepan and cover with water. Cook on low until fruit is tender and liquid has evaporated. Add 1⁄2 cup sugar, or to taste, and stir to combine.
Roll out dough and cut into 5-inch circles. Place a heaping tablespoon on one side of circle and fold over, using a fork to crimp edges. Fry in vegetable oil until golden brown, flipping once.
Greek Pasta Salad
1 (12-ounce) package vermicelli, cooked, drained and rinsed
3 tablespoons Cavender’s seasoning
3 tablespoons lemon juice
3 tablespoons mayonnaise
1 small can chopped black olives
1 small jar pimientos, drained
1⁄3 cup olive oil
4 to 5 green onions, chopped
Combine all ingredients and toss well.
Let stand 30 to 45 minutes. Toss again.