This dish is bursting with flavor, you can spread garlic butter on the bread and toast it, everything just goes together~
I got this recipe from my friend Christy Brown. It is one of the very best. She told me later that she only made it once but it is listed in my recipes as Christy Brown’s Famous Chicken Pasta. I serve it with hot rolls or French Bread and a big vegetable salad, it is all you need for a great company meal. Make a list of the ingredients and pick them up at the store so you will always be ready. This recipe serves six or more~
6 oz. cooked egg noodles (med. size)
3 c cooked chicken
1 can Cream of Celery Soup
1 can Pet Milk
½ tsp salt (or to taste)
½ can black olives, cut in halves
1 c diced celery
1 c Longhorn Cheddar cheese
¼ c pimentos
1 small can green chilies
1 small can water chestnuts
1 c toasted slivered almonds (save half for topping)
Mix these ingredients and put in a Pyrex baking dish
that has been sprayed with Pam.
Top with remaining almonds and some buttered breadcrumbs.
Heat in 325 oven, loosely covered with foil for 15 min.
then remove foil and heat another 15 minutes or until it is bubbling hot.
This is an old stone Methodist Church near Art Texas, population 18
Between Mason and Llano,Texas there is a place called Art, population 18. This old stone Methodist Church stands out there in the country by itself. It is picture perfect with huge live oak trees, lush grass and just another wonderful scene in the Texas Hill Country. It was built by early German settlers to the area. In the spring time the pasture is covered in bluebonnets and wild flowers, and it is beautiful any time of the year. I painted this scene several times at different seasons. My grandmother grew in the area around Loyal Valley and Camp San Saba near here and remembered a few of the last Indian raids. She had lots of stories from her childhood. This is a sweet part of the Texas Hill Country. Bluebonnet time is over for the season but everything is green and beautiful, the Indian Blankets are stunning.
I painted this thoroughbred horse for practice
This is the first picture I painted of Bob’s quarter horse, I had to start over from scratch, another lesson learned ~
This picture today is a thoroughbred horse I painted for practice. I have painted a lot of horses in the last 60 years and it has always been a pleasure. People treasure their horses, there is a special bond between them. Ranchers use quarter horses in Texas, I painted a quarter horse for someone who was giving it to her husband for Christmas one year. She gave me a photograph to go by, mesquite tree, calache road and their recognizable ranch land in the background. This was going to be an easy one. I loved doing it, but I did ‘doctor up’ it up just a little, you know, a little more muscle, longer legs, what I thought would enhance it. I showed it to Jim Cawley ~a horse expert and friend~ to have him critique it before I delivered it . His comment was, “Dang, that is a fine horse but that is NOT Bob’s horse!”, so I started over from scratch and painted Bob’s real horse. Jim taught me a lot about horses, I have had to remove the perfectly painted whiskers in a horse portrait, re-work the eyes (moon eyes are not acceptable) and every horse has to be the exact color. Horses have four legs, sometimes I would have liked to have painted them standing in tall grass, the legs are no fun.
I would think this was the best job around~
Harold Wood, who was in charge of the LBJ Park near Johnson City once sent me an old photograph of a camp cook with his chuck wagon and wanted me use it as a subject for an oil painting. I really enjoyed painting it and it hung in the Library and Conference Room at the park for several years. It reminded me of far West Texas and the Culberson County Ranch. Hunting camps still have camp cooks, usually one of the hunters takes on the job and does it year after year. Sometimes a real cook comes and gets to hunt for free. I can only imagine the men starting out early on a cold morning with a big breakfast of scrambled eggs, boiled coffee and biscuits cooked in an old Dutch oven on the open fire, then heading out for the big hunt. This is where fathers bond with sons, brothers with brothers. This is where friendships are made that last a lifetime.
tasty, colorful, they add some zing, good for every day, every meal
This is a simple recipe for pickled beets. It is easy and fast and adds something special to any meal. They will keep well in the refrigerator for a week, if you can stay out of them~
2 cans whole or cut beets (drain but save
1/2 c. of the juice)
3/4 c. vinegar
3/4 c sugar
Put beets, vinegar, saved
beet juice and sugar in saucepan,
bring to a full boil. Let cool and store
in refrigerator until ready to use.
This is one of my all time favorites, make them once and you will be remembered for them~
This is a recipe you will want to make often, these pralines will melt in your mouth. (there is another recipe for the creamy, chewy kind that I will post later) The secret to making wonderful pralines is to toast the pecans first. I always toast pecans that are going into any candy recipe. This was my Grandmother Montgomery’s favorite candy to cook~
½ Cup Brown Sugar
½ Cup Water
2 Tablespoons Light Karo
1 Tablespoon Vinegar
Pinch of Salt
1 Tablespoon Butter
3 to 4 Cups toasted pecans
(toast pecans in microwave for about 2 or 2 1/2 minutes
two cups at a time. Stir every 30 seconds so they
don’t overcook.) Generiously butter a cookie sheet.
Combine the sugars, water, Karo, salt, and vinegar. Stir to mix well. Wipe
down the sides of the pan with moist paper towel to prevent sugar crystals
from forming. Cook to 234 degrees on candy thermometer.
Remove from stove, add butter and nuts and beat until the mixture starts
to thicken and loose its shine. Quickly drop from spoon to the buttered cookie sheet, using
a second spoon to scrape it off. If it should get too thick and sugary, just add a
few drops of water and beat. Cool, and wrap in wax paper, store for any length of time.
As with any candy, don’t double recipe and cook in a very heavy pan.
Makes about 20 pralines.