Great Speckled Bird Chili

(Chicken Chili batch 03 July 2020, Phil Daulton)

2 boneless skinless chicken breasts

1 can (15 oz) black beans, drained

1 can (15 oz) cannellini beans, drained

1 can (15 oz) dark red kidney beans, drained

1 can (15 oz) yellow corn, drained

3 poblano chiles, roasted, peeled, seeded, and diced

3 serrano chiles, seeded and diced

2 jalapeno chiles, roasted, peeled, seeded, and diced

1 bell pepper, seeded and diced

1 large yellow onion, diced

1 Tb bottled minced garlic

1 c chicken stock

Bacon grease for the saute

1 Tb masa for thickening

For boiling the chicken

2 cloves crushed garlic

2 tsp Himalayan salt

1 tsp ground black pepper

1 oz lime juice

water to cover

Spice Dump

1 Tb oregano

1 Tb cumin

1 tsp ground coriander

1 tsp white pepper

2 bay leaves

Boil the chicken in enough water to cover, with the ingredients listed above, simmering covered for 13 min. Turn off heat and let cool. Reserve chicken water as stock for the chili pot. Cube chicken and add back to the pot. 

Drain the canned goods and add to the pot. 

Roast the chiles on a cookie sheet under an oven broiler. Wait for the skins to start blistering, then turn the chiles to roast the other side. Place the roasted chiles in a brown paper bag and let them steam for 20 minutes. Peel, seed and dice the roasted chiles.

In a skillet, heat the bacon grease and saute the onion until softened, add the minced garlic and cook until fragrant. Add this to the pot. 

Add more bacon grease to the skillet and saute the chiles. Add this to the pot. 

Add the spice dump. Add the chicken stock if the water from the chicken is not sufficient. Stir the pot well to combine ingredients. Bring to a boil, and simmer 30 minutes. Taste and adjust spices.

Dissolve masa in 1/4 c warm water and stir this into the chili to thicken the sauce.

Ivadean's recipes

Dumplings for chicken and dumplings
Make pie dough with less grease. Roll out thin.

Ivadean’s Peanut butter pie

8 oz  cream cheese

1 c p. sugar

½ to 1 c peanut butter

8 oz to 16 oz cool whip

1 to 2 graham cracker crust

blend cream cheese and sugar with mixer. Then add peanut butter to cheese and sugar, blend well. Fold cool hip into this mixture and mix well with mixer til fluffy and smooth. Pour into crust and chill 3 hrs. maybe topped with graham cracker crumbs or crushed peanuts. Add ¼ c milk if too thick. If you want chocolate, melt ¼ c and swirl through pie before chilling.

Ivadean’s Flaky cheese Danish

2 8 oz tubes crescent rolls, divided

1 ¼ c sugar, divided

1 egg, separated and divided

8 oz cream cheese

1 t vanilla

1 t cinnamon

½ c chopped walnuts

unroll one pkg of rolls, separate and place on the bottom of a 13x9 baking dish, press seams together.  Cream together one c sugar, egg yolk, cream cheese and vanilla. Spread evenly over rolls. Unroll the other tube of rolls and place over top of cheese mix. Beat egg white til frothy, brush over rolls. Mix cinnamon, remaining sugar, and walnuts, sprinkle on top. Bake 350 for 30 min. 16 servings.

Ivadean’s Cream cheese pound cake

3 sticks butter

8 oz cream cheese

6 eggs

3 c flour

3 c sugar

1 t vanilla

cream butter, cream cheese and sugar. Add eggs and beat well. Add flour and flavoring and beat well. Bake in tube pan 350 for 1 hr or until done.

Ivadean’s Pecan pie

3 ¾ c sugar

¾ c dark syrup

¾ c butter

9 eggs

3 c nuts

3/8 t salt

3 t vanilla

for 4 pies

5 c sugar

1 c dark syrup

1 c butter

12 eggs

½ t salt

4 t vanilla

4 c pecans

mix sugar, syrup and butter bring to boil. Beat eggs, then gradally add 1^st mixture. Add nuts, salt, vanilla, pour in 9 inch pastry shells. Bake 375 for 35 or 40 min. or 350 for 15 to 20 min.

2 pies

2 ½ c sugar

½ c dark syrup

½ c butter

6 eggs

¼ t salt

2 t vanilla

2 c pecans

Ivadean’s friend, Willie White’s dinner rolls

1 pkg or cake yeast

1 c lukewarm water

4 c flour

1/3 c sugar

¼ c shortening

1 t salt

¼ t soda

Laura cut these out this
year at Thanksgiving.

Grannie used to make these
at all big dinners.

Add yeast to water. Mix shortening with dry ingredients then add yeast water. Mix like making biscuits. Let rise til double. Roll out and cut with biscuit cutter, brush with melted butter. Fold and press down. Brush top with butter. Let rise about 2 hrs bake 450 until brown.

Ivadean’s Italian cream cake

1 stick margarine

½ c shortening

2 c sugar

5 egg yolks

2 c flour

1 t soda

1 c buttermilk

1 t vanilla

1 small can coconut

1 c chopped nuts

5 beaten egg whites

¼ t salt

cream margarine and add shortening. Add sugar beat well. Add egg yolks one at a time. Add flour and soda with buttermilk and vanilla. Add coconut and nuts. Gently fold in egg whites. Bake 325 for 35 or 40 min.

Icing

Cream ½ stick margarine, 8 oz cream chees. Add 1 box p sugar and 1 t vanilla.

Ivadean’s Broccoli cornbread

1 pkg frozen broccoli

1 can cream style corn

1 box Jiffy cornbread mix

2 eggs

1 small onion

1 c grated cheese

1 stick melted butter

bake in greased 9x13 pan 30-45 min at 350.

Ivadean’s  friend, Helen Delph’s angel food cake

1 c sifted flour

1 ½ c sifted p. sugar

12 egg whites

1 c granulated sugar

¼ t salt

1 ½ t cream of tartar

1 ½ t vanilla

¼ t almond extract

Sift flour and p. sugar 3 times. Beat egg whites with cream of tartar, salt, vanilla, almond, til stiff. Beat in granulated sugar 2 T at a time, then continue beating until holds soft peak. Sift ¼ of flour mix and fold, continue. Ungreased 10 inch pan 354 at 30 min.

Ivadean’s Coconut cream cake

1 box yellow cake mix

1 can coconut cream

1 can eagle brand milk

1 small cool whip

coconut

bake cake 9x13 pan. While warm poke holes in cake. Pour coconut cream over cake, then eagle brand milk. Put in frig. Before serving cover with cool whip and sprinkle with coconut.

Ivadean’s Goop cake from  Debbie Bargo

1 box yellow cake mix

3 eggs

2 sticks margarine

1 box p sugar

8 oz cream cheese

mix in bottom of 9x13 pan the cake mix, 1 egg, and 1 stick softened margarine. Mix with fork and pat in pan. Cream p sugar, cream chees, 1 stick margarine and 2 eggs. Pour on top of cake mix. Bake 350 for 45 min.

Ivadean’s all-purpose slather sauce

2/3 c ketchup

1 Tb minced onion

1/8 c br. Sugar

1/8 c dark molasses

½ Tb hot sauce

¼ t prepared mustard

1 t soy sauce

1 t worchestershire sauce

dash salt

Mix all ingredients in small pan and simmer over low heat for 5-10 min. stir from time to time. Sauce will keep in frig. Can be used on ribs, chicken, as well as mixing with baked beans, barbeque, steak, etc.

Ivadean’s Hash brown casserole

2 lb Ore Ida southern hash brown potatoes

(let them thaw one hour before mixing)

¼ c melted butter

1 can cream of chicken or mushroom or celery soup

½ c shopped onions

2 c mild cheddar cheese grated

2 c sour cream

¼ t salt

¼ t pepper

1 ½ c chopped ham  (opt)

mix all ingredients place in 9x13 pan lightly greased.

Topping

1 sleeve Ritz crackers crumbled

1 stick melted oleo

Mix together and spread on top. Bake 350 for 50 to 60 min.

Ivadean’s Mother’s no-bake strawberry pie

Whip 1 pk dream whip

Whip 8 oz  cream cheese and 2 c p. sugar. Fold together. Spread on graham cracker crust. Cool in frig and top with strawberries.

Double this to pour over strawberries: Boil 1 c sugar, 1 c water, 2 Tb cornstarch, 2 Tb strawberry jello, 1 t or drop? Red coloring. Let cool and pour over strawberries.

Base – 2 c graham crackers, 1 stick melted butter, 4 Tb powered sugar. Mix and press in bottom of pan. Bake 400 about 8 min. let cool.

Ivadean’s Cream puffs

Boil 1 c water, 1 stick butter. Add 1 c flour. Cool. Beat in 4 eggs. Drop on greased cookie sheet by Tb spoons. Put in cold oven bake 400 for 45 min. yield about 15. Stuff when cool with vanilla pudding, and ice with choc. Icing.

Ivadean’s Miracle frosting

1 c sugar

½ t cream of tartar

1 egg white

½ c boiling water

1 t vanilla

½ t grated lemon rind

1/8 t salt

place all ingred in small bowl, beat at high speed until frosting stands in very stiff peaks.

Ivadean’s Freezer pickles (pattersono)

About 8 medium cukes

(2 qt sliced)

add 1 Tb salt, let set 2 hrs and rinse

1 ½ c sugar

½ c vinegar

bring to boil, cool and cover pickles in freezer containers and freeze. You can add celery seed and mustard seed.

Ivadean’s Pistachio salad

1 box pistachio instant pudding

1 large can crushed pineapple

1 sm bag min marshmallows

1 large carton cool whip (9 oz)

mix the dry pudding with pineapple, then add marshmallows and cool whip.

Lazy squash (Faye Gibson)

3 c cooked squash (yellow or zucchini, drained)

2 Tb grated onion, gently sautéed

½ c milk

1 egg

½ c bread crumbs

½ c grated cheese

salt

pepper

butter

combine onions and squash. Salt and pepper to taste. Add beaten egg and milk. Put ½ squash mix in casserole, sprinkle ½ crumbs and ½ cheese over. Add rest of squash, rest of crumbs and cheese in layers. Dot with butter. Bake 350 for 30 min.

Ivadean’s Watergate cake

1 white cake mix

1 box pistachio pudding

1 c salad oil (too much)

3 eggs

½ c pecans

1 c club soda

Frosting

2 envelopes whipped topping mix

1 ½ c cold milk

1 pkg pistachio pudding

Combine shipped topping. Beat at high speed until peaks form. Add pudding mix and beat til fluffy.

Ivadean’s Punch

200 will tke about 4 times this

1 box strawberry jello

2 c sugar

1 can pineapple juice 46 oz

1 oz bottle almond extract

1 qt gingerale

mix jello in 2 c hot water and add sugar, juic, and flavoring. Cool, pour in gingerale.

Ivadean’s Cough syrup (E. Farmer)

1 pint whiskey

1 pint honey

1 pint lemon juice

½ pt lime juice

1 box rock candy

Dissolve the rock candy in whiskey first to dissolve. Add lemon juice and honey. Then add lime juice last. To mix it you have to shake it up until it all dissolves.

Ivadean’s Butterscotch crunchies

Melt two 6 oz pkgs (2 c) Nestle’s butterscotch chips morsels over hot (not boiling) water. Remove from heat. Stir in one 3 oz can (2 c) chow mein noodles and 1 c salted peanuts. Drop by teaspoonsful onto waxed paper. Let stand til set, approx 20 min. yield: approx 4 doz.

Aliceteen’s buttermilk pie

Mix 1 ½ c sugar

1 c buttermilk

½ c bisquick

1/3 c melted butter (cooled)

1 t vanilla

3 eggs

Double for a big pan.

Ivadean’s Cheese ball – good easy

8 oz cream cheese, softened

½ c sour cream

¼ c butter, softened

2 Tb chopped pimento

1 t grated onion

1 Tb snipped parsley

1/3 c choppe nuts

1/3 c snipped parsley

combine cream cheese, sour cream and butter. Beat with mixer til fluffy. Stir in pimento, 1 Tb parsley, and onion. Chill. Shape into ball. Coat with nuts and 1/3 c parsley. Makes about 1 ¾ c.

from Shirley Robinson

Ivadean’s peanut butter roll

boil to thread stage

3 c sugar (or 2 c white and 1 c light brown)

½ c white Karo syrup

2/3 c water

beat 2 egg whites (room temp)

beat stiff but not dry. Slowly pour hot syrup over whites, beat til holds peak and is creamy. Add 1 t vanilla.

Ivadean’s Peanut butter candy (Alice)

2 c sugar

¾ c cream

bring to a full rolling boil and boil 5 min. remove from heat.

Add ¾ c peanut butter

1 t vanilla

Ivadean’s chocolate fudge (bea mooneyam)

2 sticks oleo

2 ½ c sugar

¾ c cream

16 marshmallows

cook 5 min

stir in

1 c nuts

6 oz milk chocolate chips

1 t vanilla

Ivadean’s Snowdrift Mardi Gras Cake

½ lb butter

8 oz cream cheese, softened

1 ½ c sugar

2 t baking powder

2 c mixed candied fruit (1 lb)

1 ½ t vanilla

4 large eggs

2 ¼ c sifted cake flour

¼ c sifted cake flour

½ c coarsely chopped pecans

½ c finely chopped pecans

Blend butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each. Sift together 2 ¼ c sifted cake flour and baking powder. Add to batter and blend well. Combine remaining ¼ c sifted flour with candied fruit and ½ c chopped pecans. Fold into batter. Spoon batter into 10 inch bundt or angel cake pan that has been greased and sprinkled with the ½ c finely chopped pecans. Bake 325 for 70 to 80 min. cool in pan 5 min. sprinkle with sifted p sugar. 16 servings.

Ivadean’s Milky way candy bar cake

Melt in pan

8 milk way bars 1 ¼ oz each

1 stick butter

1 c finely chopped pecans.  Cool.

Cream

1 c shortening

2 c sugar. Add to chocolate and beat well.

Add 4 eggs (room temp) one at a time. Alternate dry and liquid

2 ½ c flour (unsifted)

½ t soda

1 t salt

2 t vanilla

1 ¼ c butter milk

bake in 4 greased and floured cake pans at 350 for 25-30 min. cool.

Icing

Combine and cook to soft ball stage:

2 ½ c sugar

1 c evap milk

1 stick butter

1 pkg chocolate chips

pinch salt

remove from heat and fold in 1 jar marshmallow cream. Beat and spread on cake.