CLUCK AND GOBBLE RECIPES
To start the e-booklet off on the right foot (or wing, or leg, as the case may be) we first need a lot of turkey or chicken meat.
For a Cluck and Gobble special on The BOOB Girls series go to
www.theboobgirls.com and click on the snowman.
To read about between-book adventures, go to:
www.welcometotheboobgirls.blogspot.com Enjoy the best comedy mystery series ever for seasoned women: The BOOB Girls: The Burned Out Old Broads at Table 12 The BOOB Girls II: Lies, Spies and Cinnamon Rolls The BOOB Girls III: Sandhills and Shadows The BOOB Girls IV: Murder at Meadow Lakes Coming in 2013: The BOOB Girls V: The Mystery of the Red Cane Contact Joy at joy.johnson@msn.com to share ideas, comment on the books or invite her to speak to your group.
Ingredients: 8 – 15lb. Turkey 1 C. melted butter 1 C. stuffing (Pepperidge Farm is good) 1 C. un-popped popcorn (Orville Redenbacher’s low-fat is best!) Salt/Pepper to taste Directions: Preheat oven to 350º. Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan, making sure the neck end is toward the front of the oven, not the back. After about 4 hours, listen for the popping sounds. When the turkey’s ass blows the oven door open and the bird flies across the room… it’s done.
-Recipe Submitted By Connie Johnk, Omaha NE
Ingredients: 2 C. Shredded Cheddar Cheese 2 C. Shredded Mozzarella Cheese 1 Lg. White Onion Diced Fine 4 oz. Can Green Chilies Diced 1 Can Cream of Mushroom Soup 8 oz. Jar of Sliced Black Olives 4 Lg. Flour Tortillas, each cut into 6 pie-shaped wedges 1 C. Your Favorite Salsa 3 C. Diced Cooked Chicken Meat
Directions: Preheat oven to 325º. Lightly grease 9x13in baking pan. In a small bowl, toss the grated cheese together; set aside. In a large frying pan, heat the oil over medium heat. Add onion and sauté until soft. Stir in the green chilies, soup and half the cheese. Cook, stirring constantly, over medium-low heat until cheese melts. Line the bottom of the prepared baking pan with 9 tortilla wedges. Spread evenly with ½ cup of salsa. Cover evenly with 2 cups of chicken, then ½ of the cheese sauce. Repeat the layers: first the remaining tortilla wedges, then salsa, the chicken, then cheese sauce. Top with the remaining shredded cheese. Bake uncovered at 325º for 50 minutes or until hot and bubbly. Let stand on a wire rack for about 10 minutes.
Ingredients: 4 C. Turkey 2 Cans Macaroni and Cheese 2 Cans Cream of Chicken Soup 1 C. Slivered Almonds 1 Can Water Chestnuts 1 pkg. Stuffing SautĂŠed in Butter Put on Top Directions: Cover and bake at 350Âş for 30 minutes. Uncover and continue baking until brown.
-Submitted by Marilyn Waugh, Ft Collins CO
Ingredients: 1 Can Diced Tomatoes, Undrained 1 pkg. Stove Top or similar type stuffing for chicken ½ C. Water 2 Cloves Garlic, Minced 1 ½ lbs. Chicken cut into bite sized pieces 1 tsp. Dried Basil 1 C. Shredded Mozzarella Cheese Directions: Preheat Oven to 400º. Place tomatoes in medium bowl with stuffing, garlic and water. Stir until stuffing is just moistened and set aside. Place chicken in 9x13in. pan and sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through. Makes 6 – 1 cup servings.
-Recipe Submitted by Joan Norman, Papillion NE
Ingredients: 2 C. Shredded Cheddar Cheese 2 Cans Cream of Mushroom Soup 3 C. Creamettes (uncooked) 2 Small Chopped Onions 3 C. Milk 3 C. Cooked Turkey 1 Can Cream of Celery Soup Directions: Mix together and put in well-buttered 13x9in. pan. Refrigerate Overnight. Sprinkle with crushed potato chips just before baking the next day at 350ยบ for 1 hour.
-Recipe Submitted in Loving Memory of Peggy Searls by Cynthia Anderson, Akron IA
*While this recipe is great for left-over turkey or chicken, it can be a main dish any time.
Ingredients: 1 pkg. StoveTop dressing 3 C. Cooked Chicken or Turkey, Cut Up Make Dressing as on package and place in 13x9in. pan. Put chicken on top of dressing. Make Custard: ½ Cup Butter, ½ Cup Flour, 4 Cups Canned Chicken Broth, Salt and Pepper – Cook Until Thick. Directions: Beat 4 to 6 eggs slightly. Mix small amount of custard into eggs, then add remainder. Pour over chicken. Sprinkle with paprika. Bake 30-40 minutes at 350º. Let cool while you make the topping. Topping: Heat: 1 Can Cream of Mushroom Soup, 1 Cup Sour Cream, 4 Tbsp. Milk, 1 Can Pimentos (Chopped). Cut casserole, pour topping over each piece. Garnish with sprig of parsley if you wish.
Ingredients: 10 Oz. Frozen Chopped Broccoli 1 Can Condensed Cream of Chicken Soup 4 Oz. Can of Mushrooms Stem and Pieces, Drained 4 C. Cooked Chicken ½ C. Mayonnaise ¾ C. Grated Parmesan Cheese Directions: Cook broccoli according to package, drain and spread in a 13x9in. baking dish. Mix the cooked chicken, soup, mushrooms and ½ Cup parmesan cheese in a bowl. Spread chicken mixture over broccoli. Sprinkle remaining cheese over top. Cover with foil and bake at 350º for 30 minutes. Remove foil and stir. Cover and bake an additional 15 to 20 minutes. *May be covered and frozen for cooking at a later date.
(Mary Rose has been known to just buy a tube or two of biscuits and put on the top of this casserole)
Ingredients: 1 C. Chopped Onion ½ C. Butter, Divided (1 Stick) ¼ C. Dry Sherry or Water 1 (10 ½ Oz.) Can Low-Sodium Chicken Broth 1 C. All-Purpose Flour, Divided 1 tsp. Poultry Seasoning ¾ tsp. Salt (optional) 3 C. Chopped Chicken Breast 1 (10 oz.) pkg. Frozen Peas and Carrots, thawed ¾ C. Old Fashioned Oats, uncooked 2 tsp. Baking Powder ½ C. Skim Milk 1 Egg White Directions: Heat oven to 425º. Cook onion in 2tbsp butter over medium high heat 3 minutes or until tender. Add combined sherry, ¼ cup flour, seasoning and salt; cook 3 minutes or until thickened. Stir in chicken and vegetables; pour into 2 quart casserole dish. Combine ¾ cup flour, oats, and baking powder. Cut in remaining butter until crumbly. Stir in milk and egg white until moistened. Drop ¼ cupfulls onto chicken. Bake 38-42 minutes or until golden.
Ingredients: 4 C. Leftover Prepared Stuffing, Divided 4 C. Coarsely Chopped Leftover Cooked Turkey (About 1 lb) ¾ C. Hellman’s Mayo ¼ C. Whole Berry Cranberry Sauce 2 C. Leftover Mashed Potatoes 1 ½ C. Shredded Mozzarella Cheese (6 oz) Scant Handful of Dried Cranberries Directions: Preheat oven to 375º. Spray 8in. baking dish with nonstick cooking spray. Spoon in 2 cups stuffing, then top with turkey. Combine ¼ cup mayo with cranberry sauce, evenly spread over turkey. Combine remaining ½ cup mayo, potatoes, and cheese in a large bowl. Evenly spread on turkey, then top with remaining stuffing. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish with dried cranberries.
-Recipe Submitted by Jaque Miller,
Ingredients: 11/3 C. Fat-Free, Less-Sodium Chicken Broth 1 C. Canned Chopped Green Chilies, Drained* 1 C. Chopped Onion 1 C. Fat-Free Sour Cream* ¾ tsp. Salt ½ tsp. Ground Cumin ½ tsp. Freshly Ground Black Pepper 2 (10 ½ oz.) Cans Condensed 98% Fat-Free Cream of Chicken Soup, Undiluted (Such As Campbell’s)* 1 Garlic Clove, Minced Cooking Spray 24 (6 in.) Corn Tortillas 4-6 C. Shredded Cooked Chicken Breast 2 C. Finely Shredded Cheddar Cheese (Sharp Cheese is a must!) Directions: Combine the First 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Spread 1 Cup soup mixture in a 13x9in. baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 Cup chicken and ½ cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350º for 30 minutes or until bubbly. *I use reduced fat sour cream & low fat cream of chicken soup (not fat free).
I add more onion & double the amount of garlic & cumin. I also sauté the garlic & onion in some cooking spray before adding to the sauce. I also add a large handful of minced cilantro to the sauce along with a teaspoon of green New Mexico Chile powder for a little heat & extra flavor.
Ingredients: 2 ½ C. Cooked & Diced Chicken or Turkey 1 Soup Can Milk 2 C. Elbow Macaroni, Uncooked 1 ¾ C. Chicken Broth 1 Can Cream of Mushroom Soup 1 Can Cream of Chicken Soup 1 Small Onion, Chopped 1 Can (5 oz.) Sliced Water Chestnuts 8 oz. Shredded Cheddar Cheese ½ tsp. Salt Directions: Combine all ingredients. Pour into a well-greased 9x13in. pan. Cover with foil. Refrigerate overnight until ready to bake. Bake at 350º for 1 hour & 15 minutes.
-Recipe Submitted by Julia Hughes, Alcester SD
Directions: Go to store. Go to frozen food section. Get frozen Lasagna. Go to store deli. Get three pieces fried chicken. Go home. Cook Lasagna. Put on plate by hot chicken. Eat with beer or white wine. Go!