75
                                                                                                                       


POS - FFOS
Memorial Cookbook


Remembering
Those Who Have Died
by Suicide

 

76

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DAVID'S FAVORITE TUNA CASSEROLE

2 T. parsley, optional
2 T. pimento, optional
1/4 tsp. salt
1 dash pepper (generous)
2-3 c. cooked noodles
2 T. buttered bread crumbs (for topping)

 

1 (10 3/4-oz.) can cream of celery or mushroom soup
1/4 c. sour cream
1/4 c. milk
1 can tuna
1/2 c. shredded Monterey Jack cheese


 

 

Blend soup, sour cream and milk. Add tuna and remaining ingredients. Pour into 1 1/2 - 2 qt. casserole dish and bake at 400 for 25 minutes. Remove from oven, Stir and top with bread crumbs. Bake 5 minutes more. Serves 4 to 5
                                                                          Paula Shimkus - Maryland
                                                                                    In loving memory of
                                                                                David Joseph Shimkus

JEREMY'S MIMI'S CHICKEN TETRAZZINI

1 5-6 lb. chicken
1 c. broth
2 (7-oz.) pkgs. short spaghetti
2 c. grated cheese (choice)
1 can mushroom soup
1 lg. onion corn chips
1 green pepper




 

1 jar pimentos
2 sticks celery
1 (4-oz.) can mushrooms (optional)
1 sm. jar waterchestnuts (optional)
1 can French fried onions, or 1 bag Fritos



Cut cooked chicken up into pieces. In skillet brown onion, green pepper, celery. Add all ingredients into large pan, should be fairly moist. Cook at 350 for 45 min. to1 hr. or until brown and not too dry. Optional: Top with onions or Fritos. Cook spaghetti and drain. Serve with spaghetti.

Note: Jeremy could eat several plates of this for days.
                                                                    LeAnn Berry Mendoza - Texas
                                                                                     In loving memory of
                                                                                     Jeremy Blake Berry

 

CHUCK'S CHICKEN ENCHILADAS


 

1 (10 3/4-oz.) can condensed cream of
chicken soup
1 1/2 c. chicken breast (without skin) cooked & cubed
1 c. shredded cheddar cheese
1/4 c. milk
1 pkg. flour tortillas
1 T. margarine
1/2 c. chopped onion
1 clove garlic, minced
1 (4-oz.) can green chilies, diced and drained
1/2 c. sour cream




                                                                
Melt margarine in skillet. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet. Warm tortillas according package directions. Fill tortillas with chicken mixture; roll up. Place seam side down in 12" x 8" baking dish. In small bowl, combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining 1/2 cup cheese. Bake for 30 minutes or until bubbly. Makes 8 to 10 enchiladas.
                                                                                  Beverly Pitts - Missouri
                                                                                       In loving memory of
                                                                                                   Chuck Pitts



DANNY'S DOUBLE DIPPED PARMESAN CHICKEN

1 pkg. chicken breasts, boneless and skinless
egg
corn flakes, crushed
Parmesan cheese

 


Wash chicken breasts and dip into egg then crushed up corn flakes, then Parmesan cheese. Put on well oiled cookie sheet place into oven at 350 for about 45 minutes to an hour or whenever done.
                                                                                      Geri Dunn - Georgia
                                                                                       In loving memory of
                                                                                          Daniel Alan Dunn

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