Creamy Chicken Manicotti

I've always thought I must have a little Italian blood in me somewhere. I've never found any in my periodic genealogy searches but it's got to be there. I love pasta and I talk with my hands. Isn't that some kind of qualification for being Italian? Okay. Maybe it's just another weird Southern trait looking for an excuse.

This is a wonderful company dish. It's also a wonderful anytime dish. Be prepared for lots of laughs as you prepare it though. I never have managed to stuff those manicotti shells too well. I tend to shove the ingredients in one end of the shell and watch it come out the other. I know there's a trick to it. It's just that after all these years, I still haven't found it. This is worth the effort though. Just remember to laugh.

Chicken Manicotti

8 manicotti shells
1 (10 3/4 oz) can cream of chicken soup
1/2 cup sour cream
2 cups cooked chicken, chopped into small pieces
1/2 cup chopped onion
2 tablespoons margarine, melted
1 (4-oz) can sliced mushrooms, undrained
1 cup shredded Cheddar cheese

Cook the manicotti shells according to the package directions except don't add the salt. Drain. Set them aside.

Combine the soup and sour cream together, stirring well. Combine half the soup mixture with the chopped chicken. Stir well. Stuff the chicken mixture into the manicotti shells. Remember to laugh as you do this. Place stuffed shells into a greased 12 x 8 x 2 Pyrex dish. It's okay to use another type of dish. I just have a Pyrex dish that's perfect for Chicken Manicotti.

Place onion and margarine in a skillet. Saute until the onion is tender. Add the mushrooms. Stir in reserved soup mixture. Pour this over the manicotti shells.

Bake at 350 degrees for 15 minutes. Sprinkle with cheese and bake an additional five minutes.

This serves about four people.

Cocktail Sausages

Everyone sometimes needs to take something somewhere. Right? We've already discussed numerous foods suitable for feeding the family after a funeral and covered dish events. But what about when you need something yummy to take to a social event that requires snack or finger foods?

Here in the South Saturdays revolve around football. Period. It you aren't at the game, you're expected to watch it on television. Parties are numerous. It's generally better to attend a party where pretty much everyone roots for the same team. Things can easily get out of hand otherwise. But that's another story.

These cocktail sausages are wonderful. And you'll get a good laugh when you look at the ingredients. Who knew that grape jelly could be a secret ingredient? Get the cheapest jar on the shelf. This is one time when quality really doesn't matter.

Cocktail Sausages

1 lb. cocktail sausages
1 12-oz. bottle chili sauce
1 16-oz. jar grape jelly

Boil and drain sausages. Mix chili sauce and gape jelly in a saucepan and heat to simmering. Add sausages. Use those little toothpicks for serving. These should be served hot.

Another tip is to use a crock pot. It helps keep everything warm while the party goes on. Just be sure to double or triple the recipe. You'll need it!

Beef Taco Skillet

Okay, does anyone out there sometimes want supper that is quick and easy and requires a minimal amount of pans? Yeah. Me too. Beef Taco Skillet is one of those recipes. It's a Campbell's soup recipe. They usually offer recipes that can be thrown together with ease.

One warning though: traditional meat and potatoes people probably won't be patting you on the back with gratitude. Older Southern men generally fit that description. This recipe is for busy people and kids. Oh, and people who love Tex-Mex food.

Beef Taco Skillet

1 lb. ground beef
1 can (10 3/4-oz.) tomato soup
1 cup chunky salsa
1/2 cup water
8 flour or corn tortillas (6-inch), cut into 1" pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off the fat.

Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat for five minutes or until it's hot.

Top with remaining cheese.

Eat and enjoy!

Squash Casserole

Sometimes it's easy to understand why the Deep South is know for being a little overweight. Not that we would ever cook anything that would adhere directing to one's thighs.

Squash Casserole is not something for those concerned about calories and weight gain. It is for anyone who loves something truly mouth-watering wonderful. This is my Mother's recipe. Indulge!

Squash Casserole

2 lbs. yellow squash
1 to 2 eggs
1 teaspoon salt
pepper to taste
1/2 stick margarine
1/2 cup milk
1 cup shredded sharp cheddar cheese
3/4 cup mayonnaise
plain bread crumbs
extra shredded cheese

Wash squash. Cut off ends and discard them. Cut up squash into one to two inch pieces. Place squash in water and bring to a boil. Cook until tender. Drain off water and mash squash until it resembles a course batter.

Stir together squash, mayonnaise, onion, egg, cheese and margarine.

Coat a 12" x 12" baking dish with cooking spray. Pour mixture into the dish.

Sprinkle bread crumbs over top of mixture. The top should be lightly covered.

Bake for 30 minutes in a 350 degree oven

Sprinkle grated cheese on top of crumbs. Bake an additional five to 10 minutes, until cheese is melted.

Enjoy!