Herself's Recipes

I use this recipe to use up the leftover roasted chicken.

Mix 1/2 cup wild rice and 1/2 cup white rice in a bowl
Add 2.5 cups water and microwave ~20 minutes until tender

1/2 – 3/4 of a leftover roasted chicken

Separate meat from bones and cut into bite sized pieces
Put meat into large bowl

Add one can cream of mushroom soup
Add 1/2 bunch diced celery
Add 1 cup sour cream
Add some diced scallions or onions
Add 2 Tablespoons mustard
Add 1 Tablespoon capers
Add 1 Tablespoon dill
Mix well

Oil a 9×13 pan well
Layer rice on bottom of pan
Layer chicken mixture on top of rice
Sprinkle 1 cup almond slivers over top

(may be refrigerated a few days before cooking/serving)

Bake at 350 ~45 minutes until warm throughout.

In 1950 80% of chickens were ‘free range’ today only 12%, but this is up from a low in 1980 during which only 1% of chickens were ‘free range’.

What to do with the leftover crab and lobster? Try this cheese dip. Crab works best but any left over fish may be used. This recipe can also be made with diced spiced tomatoes layering the bottom of the pan, try your favorite salsa or the canned flavored diced tomatoes available in the supermarket now. This is a traditional cookout dish with out the tomatoes, and a traditional football party dish with the tomatoes. Curry can be added if it is not spicy enough for your taste. Be sure to have crackers or garlic bread to serve with the dip.

Ingredients
1 lb crab meat (or a mix of any shellfish meat leftovers are fine)
1 8oz package of cream cheese
1/2 cup of sour cream
2 Tablespoons mayonnaise
Juice of 1/2 lemon
1/2 teaspoon mustard
1/4 c cheddar cheese

If you not using leftover shell fish you’ll want to cook it first. Boiling is fine.

Preheat oven to 325′
Combine all the ingredients in one bowl and mix well.
Place into an 8″ x 8″ casserole dish and bake for about 30 minutes until cheese is warmed through.

There are over 4,500 varieties of crab all over the world and most ancient cultures had some in their diets.