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Marion Stroud's Chicken Divan


Marion Stroud lives in Bedford, England, the town where John Bunyan wrote his classic 'Pilgrim's Progress' when he was in prison for preaching as a non-conformist. She is the author of 24 books, some of which have been translated into 14 different languages. She enjoys entertaining and this recipe is one of her favourites for parties or 'Pot Lucks' as the quantities can be adjusted according to the numbers of guests expected.

Marion's latest book It's Just You and Me Lord 
A book of prayers for every aspect of a woman's life. It is published by Discovery House and will be available via Sam's Club in time for Mother's Day, through shops or by direct mail from Discovery House www.dhp.org .

Marion's recipe for Chicken Divan.

This is a good dish to serve at a party, as you can assemble it to step 3. ahead of time, then heat the sauce, pour it over, add cheese and breadcrumbs, and pop it into the oven at the last minute.

4 lbs cooked chicken [or 10 cooked chicken breasts]
12 slices bacon grilled
20 ozs broccoli partly cooked
4 oz fresh breadcrumbs
4 oz grated cheese

Sauce

I can condensed mushroom soup
½ can chicken stock
I cup mayonaise
I tablespoon lemon juice
½ teaspoon curry powder

1. Remove flesh from the chicken and cut up.
2. Layer chicken, broccoli and bacon in oven proof dish.
3. Mix ingredients for sauce
4. Heat the sauce and pour over chicken mix.
5. Top with breadcrumbs and grated cheese.

Put in the oven at 180 degrees for 30 mins, or until the cheese has melted and the breadcrumbs are crisp. Serve with green salad and herb bread – I suggest Ciabatta. Serves 10

Bierocks


Here is a neat recipe to make for St. Patrick's Day or Octoberfest, with a substitution of sausage for the usual hamburger. I like to serve this with Country Potato Soup.

1/2 head medium cabbage
1 medium onion, finely chopped
1/3 cup water
salt and pepper to taste
1 pound sausage, browned and drained

Dough:
5 1/2 - 6 cups flour
2 packages dry yeast
2 cups milk
1/3 cup sugar
1/3 cup butter
2 teaspoons salt
2 eggs

In large skillet, brown sausage. Shred the cabbage as you would for slaw. Add cabbage, onion, water, salt and pepper to cooked sausage; simmer until tender. Drain, and set aside to cool.

For dough, in large bowl combine 2 1/2 cups flour and yeast. Heat milk, sugar, butter, and salt just till butter starts to melt (115-120 degrees). Add to flour mixture. Add eggs and mix until combined. Stir in enough remaining flour to make stiff dough. Turn out onto lightly floured surface and knead till smooth and elastic for 5-7 minutes. Shape into a ball and place in greased bowl. Cover and let rise until double, for 1 hour.


Punch down and divide into 12 pieces. Roll each into 4" square. Spoon 1/3 - 1/2 cup meat mixture in center of each. Bring corners together and pinch edges tight. Place on greased cookie sheet, pinched side down. Bake for 30 minutes at 350 degrees. These may be wrapped in foil and frozen. Serves 12.
Click here for a printable version of this recipe.

Kathleen Y'Barbo's Boudin Balls with Remoulade Dip

Bestselling author Kathleen Y’Barbo is a multiple Carol Award and RITA nominee of forty-five novels with almost two million copies of her books in print in the US and abroad. A Romantic Times Top Pick recipient of her novels, Kathleen is a proud military wife and an expatriate Texan cheering on her beloved Texas Aggies from north of the Red River. To find out more about Kathleen or connect with her through social media, check out her website at www.kathleenybarbo.com.


Kathleen's latest book release: Flora's Wish

Flora Brimm, a not so prim and proper Natchez belle with four fianc├ęs whose untimely deaths kept them from arriving at the altar has one wish: find a husband and secure the family home for a sibling who would otherwise be tossed out. Ever resourceful, she’s sure she knows exactly how to make that happen. So she makes her plans without taking time to consult the Almighty and then gives the scheme all she’s got only to find out she is the subject of a Pinkerton investigation and just may be engaged to a jewel thief. Meanwhile, New Orleans Pinkerton agent and inventor Lucas McMinn is trying to decide whether the lovely lady is part of the solution or the problem.

Kathleen's Recipe: BOUDIN BALLS WITH REMOULADE DIP

And now for something completely Cajun--although we can get boudin here in Tulsa so I'm thinking it's probably available most places if you really hunt for it. There are many complicated and delicious variations of Remoulade sauce. This one is simple and a good compliment to the boudin balls. And trust me, try this sauce even if you don't like ketchup or mayo. I don't, but I love the sauce with this recipe.

Boudin Balls
1 package boudin (found in the sausage aisle)
1 egg
1/2 cup baking mix (Bisquik, Pioneer, etc)
Dash of cayenne pepper (optional)

Remoulade Dip:
1/2 cup ketchup
1/2 cup mayonnaise
horseradish (optional-to taste)

Remove the boudin's rice and meat mixture from its casing, discard the casing, and place the remainder in mixing bowl. Add egg and baking mix and mix together. Add pepper if desired. Roll into 1-inch balls and chill for 10-15 minutes. Fry until golden brown. Makes 15-20 balls.

To make the dip, mix ketchup and mayonnaise together in small bowl. Chill. Note: I generally double this recipe if serving to more than 2-3 people (or triple if hungry teens are involved!).