Crockpot Chicken

4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Sausage and Lasagna Wraps

Provided by Carol Myers

6 lasagna noodles
12 fresh breakfast sausage links
mozarella cheese
spaghetti sauce

Cook noodles, cool, and cut in half length-wise.  Brown and cook sausage links until done.  Lay a slice of cheese on the noodle.  Put sausage link on top, and roll up.  Put in long glass casserole, cover with spaghetti sauce, and bake at 350 degrees for 45 minutes to an hour.

Ham Stuffed Shells

Provided by Carol Myers

4 ounces of Jumbo shells
1/4 cup of onion
3 cups of ground, cooked ham loaf
4 ounces of mushroom pieces
3 tbs parmesan cheese
3 tbs margarine
3 tbs flour
2 cups milk
1 cup shredded Velveeta cheese

Cook shells for 15 to 20 minutes, drain, and rinse with cold water.  Brown the ham loaf and onion in a pan.  Cool meat and add parmesan cheese.  Melt margarine, and add flour and milk.  Cook until thick and add Velveeta cheese.  Mix 1 cup of cheese sauce mix with the ham loaf and onion.  Fill the shells, put in a baking dish, and cover with the remaining cheese sauce mix.  Bake at 350 degrees for 30 minutes.  The last 10 minutes of the bake, sprinkle 1 cup of buttered and crumbled ritz crackers.

Italiano Casserole

Provided by Linda George (my aunt)

1 pound of ground beef
1/3 cup of chopped onion
1 tsp oregano
1/2 tsp salt
1 can of tomato soup
1 can of cheddar cheese soup
1/3 cup of water
2 cups of cooked noodles or macaroni

Brown beef in skillet with oregano and onion.  Separate meat.  Combine in 1 and 1/2 quart greased casserole with soups and noodles.  Bake 30 minutes at 350 degrees.

Lasagna

Provided by Joyce Goodhart

1 to 1 1/2 pounds of hamburger
Chopped onion
Chopped pepper
1 package lasagna noodles
3 cups of creamy cottage cheese
1/2 cup of grated parmesan
2 tbs parsley flakes
2 beaten eggs
2 tsp salt
1/2 tsp pepper
1 pound of mozzarella cheese sliced
1 15 ounce jar of Ragu spaghetti sauce

Brown hamburger with onion and pepper.  Drain.  Add Ragu and water.  Simmer, stirring occasionally.    Cook noodles in boiling, salted water until tender.  Drain.  Combine remaining ingredients except the mozzarella cheese.   Place half the noodles in a greased, 13x9 inch baking dish.  Add half the cottage cheese mixture, then half the mozzarella, and then half the meat sauce.  Repeat in layers.  Bake at 375 degrees for 30 minutes.    Let stand for 10 minutes, and then cut into squares.

Crab Cakes

Provided by Marsha Lyman - submitted by Shirley Hammons

1 tsp mustard
2 Tbs salad dressing
1 egg

Mix well

1 pound of crab meat
1/4 tsp dry mustard
1/2 cup bread crumbs
Parsley
Salt and Pepper

Add to first mixture.  Form into patties, and refrigerate to solidify.  Fry in oil or butter

Pizzeria Chicken

Provided by Linda George (my aunt)

1/4 cup of butter
1 1/2 cups of water
1 16 ounce can of stewed tomatoes (undrained)
5.5 ounce package of scalloped potatoes
1 tsp salt
1 tsp oregano
8 pieces of boneless, uncooked chicken
2 ounces of thin pepperoni slices
1-2 cups of shredded mozzarella cheese

Melt butter in 13x9 inch pan at 350 degrees.  In a heavy pan, combined water, tomatoes, salt, oregano, and potato mix.  Stir ingredients together, and heat over medium heat until mixture comes to a boil.  Boil for 3 minutes.  Set aside.  Dip chicken in butter, and place in the 13x9 inch pan with the skin side up.  Spoon the potato mix under and around the chicken.  Cover with foil and bake for 15 minutes.  Remove foil and continue baking for 45-50 minutes.  Add pepperoni and cheese, and then continue to bake for 8-10 minutes.

Chicken Divine

Provided by Judy Phillips

2 small packages of broccoli spears, cooked
2 cups of sliced and cooked chicken
1/2 cup of sharp cheddar cheese
1/2 cup of bread crumbs
2 cans of cream of chicken soup

Place broccoli in a greased baking dish.  Layer on chicken, add soup, and then put cheese and bread crumbs on top.  Bake 25-30 minutes at 350 degrees.

Nifty Chicken

Provided by Leslie Scheurich

1 small bottle (8 ounce) of Kraft Catalina Dressing
1 10 ounce jar of apricot preserves
1 package of onion soup mix
2 chickens

Mix ingredients, and pour over chicken in a baking dish.  Bake at 350 degrees for 1 to 1 1/2 hours

Chicken Au Gratin

Provided by Carol Myers

Mix together:  cooked green beans, cooked and cubed potatoes, and cooked and cubed chicken.  Place in 13x9 inch greased pan.  Cover with 1 can of cream of chicken soup, 1 can of milk, and 1/2 can of water.  Salt and pepper to taste.  Mix together 4 cups of soft bread crumbs, 3/4 stick of margarine (melted), and 1 cup of grated cheese.  Spread on the top.  Bake at 350 degrees for 30 minutes, uncovered.

Chicken Crunch

Provided by Leslie Scheurich

3 whole boneless, skinless chicken breasts
1/2 pint sour cream
2 tbs lemon juice
2 tsp soy sauce
1 tsp celery seed
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp pepper

Mix above ingredients.  Dip chicken in the mixture, and then in Pepperidge Farm stuffing mix.  Roll into a ball, and place on a greased pan.  Place in a refrigerator over night.  Drizzle butter over the top.  Bake at 350 degrees for one hour.

Crispy Chicken

Provided by Eva Myers

10 chicken breast halves
10 chicken drumsticks (legs and thighs)
3/4 cup of flour
1/2 tsp of salt free herb seasoning
2 tsp paprika
1 tsp pepper
2 eggs or 4 egg whites or 1/2 cup of egg substitute
1/4 cup milk
1/4 dijon-type mustard
1 1/2 tsp chopped rosemary
4 cups of panko bread crumbs or 3 cups of regular bread crumbs
1/4 cup of chopped parsley

Remove skin from chicken, rinse, and drain well.  Combine flour, herb seasoning, paprika, and pepper. Place in a paper or plastic bag, add three pieces of chicken at a time, and shake well to coat the chicken.    Beat eggs, milk, mustard, and rosemary until smooth, and set aside.  Combine bread crumbs and rosemary.  Dip chicken in egg mixture, let the excess drip off, and then dip in the bread crumbs.  Place pieces on shallow, lightly coated baking pan.  Let stand for 30 minutes.  Bake for 10 minutes at 425 degrees.  Bake at 375 degrees for another 25 minutes, until browned, or until the juices are clear when a knife is inserted.

California Baked Beans

Provided by Dawn Huber

1 pound bacon
3 large onions
1 large can baked beans
1 regular can of lima beans
1 regular can of kidney beans
1 regular can of butter beans
1 cup catsup
3/4 cup brown sugar
1 tsp dry mustard
2 tbs vinegar
2 tbs molasses
Salt and pepper to taste

Dice bacon and fry.  Drain, and add to beans that have already been mixed in a bowl.  Chop onions and fry in bacon fat, but do not brown them.  Place in the beans.  Add other ingredients and stir well.  Bake at 350 degrees for one hour.

Lo Mein

Provided by Leslie Scheurich

2 cups of fine noodles
1 package of onion soup mix
3/4 bar of margarine
Chopped chicken to taste (optional)
1 1/2 cups minute rice
2 1/4 cups boiling water
1 can of mushrooms

Melt margarine with uncooked noodles.  Stir frequently until most of the noodles are brown.  Boil water, and add to noodles along with rice and onion soup mix.  Turn off burner, cover, and let stand for 10 minutes.  When finished add mushrooms and chicken.

Scalloped Asparagus Casserole

Provided by Eva Myers

1 1/2 pounds of asparagus (15-20 tips)
6 Tbs Flour
6 Tbs Butter
1/2 tsp pepper
2 cups milk
3/4 cup of diced sharp cheddar cheese or Velveeta cheese
2 Tbs chopped onion
5 Hard boiled eggs
1/2 cup buttered bread crumbs

Cook asparagus until tender, and drain.  Melt butter, stir in flour and seasonings.  Add milk and gradually cook over low heat.  Add half of the cheese and stir until smooth.  Combine sauce, asparagus, and sliced eggs.  Top with bread crumbs, and add remaining cheese.  Bake in the oven at 350 degrees for 30 minutes.

Casseroles and Meat

Casseroles and Meats

Introduction

The recipes in the Hammons Family Cookbook have been passed down from generation to generation, and new creations have been added over time.  Not all of the recipes are healthy or good for you, but they are very tasty.  I am hand typing the recipes so that it's easier to search.  The original book is a physical, hand typed book that I had to scan into a PDF.  As a result, it's not very searchable.  I will try to post a new recipe each day until everything is posted.  However, I may not always add one each day depending on the amount of time I have.  The recipes will be divided into sections according to what they are.  For example, Meats, Cakes and Pies, This and That, etc.  I hope you enjoy the recipes as much as the people who created them, and the love that was poured into each recipe as it was made.

Enjoy!