St. James recipes

Lauren Wood | Buy at photos.djournal.com Dishes like these will be available at the St. James Ladies Club Rummage Sale & Food Bazaar.

Lauren Wood | Buy at photos.djournal.com
Dishes like these will be available at the St. James Ladies Club Rummage Sale & Food Bazaar.

Leslie’s Creamy Chicken and Wild Rice

1 (6-ounce) package long-grain and wild rice mix

3 to 4 cups cooked, chopped chicken

1 teaspoon onion powder

1 (2-ounce) jar diced pimiento, drained

1 can French-style green beans, drained

1 (6-ounce) jar sliced mushrooms, drained

1 can sliced water chestnuts, drained

1 can cream of celery soup

8 ounces sour cream

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1⁄4 cup chicken stock

1 cup shredded Swiss cheese

1 cup french-fried onions

Cook rice according to package directions. Combine rice and next 11 ingredients; spoon into a shallow 3-quart baking dish. Top with cheese. Bake at 350 degrees for 25 minutes or until bubbly around the edges. Top with onions and cook 5 to 10 minutes more.

Makes 6 to 8 servings.

Taco Soup

1 pound ground beef

1 onion, chopped

1 can pinto beans

1 can black beans, drained and rinsed

1 can cream-style corn

1 can whole kernel corn, drained

1 can Ro-tel tomatoes

1 can stewed tomatoes

1 package taco seasoning

1 package ranch dressing mix

1 can sliced black olives, drained

1 can chopped jalapeño or green chilies

Brown beef and onion together. Drain. Add remaining ingredients and simmer for 30 minutes. Top with sour cream, cheese, green onions and Fritos, if desired.

Spicy Delta Spaghetti

1 pound hot Italian sausage, crumbled

1 onion, chopped

2 tablespoons all-purpose flour

1 can stewed tomatoes, undrained

1 can Ro-tel tomatoes, undrained*

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

8 ounces cooked spaghetti, drained

3 cups shredded extra-sharp Cheddar cheese

Brown sausage and onion in a heavy skillet. Do not drain. Sprinkle flour over cooked sausage and stir well, allowing flour to cook for 1 to 2 minutes. Add tomatoes and stir to combine. Add salt and pepper. Cover and simmer 20 to 30 minutes. Adjust seasonings. Combine sauce and cooked noodles. Pour into a greased 9×13-inch casserole. Top with shredded cheese. Bake uncovered at 350 degrees for 30 minutes until bubbly.

*Note: If you want a less spicy dish, substitute regular diced tomatoes for the Ro-tel tomatoes.

Brunch for a Bunch

1 pound ground sausage

3 cups frozen Ore-Ida Potatoes O’Brien

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1⁄2 teaspoon onion powder

12 eggs

2 cups shredded Cheddar cheese

Brown sausage and drain. In a greased 9×13-inch pan, layer uncooked hash browns and sausage. Season with salt, pepper, and onion powder. Beat eggs and pour over potatoes and sausage. Top with cheese. Bake at 350 degrees for 40 to 50 minutes or until eggs are set.