Miller Family Recipes

Paula Deen - I did revise this a little Yield: 8

Grandma found this recipe and it's very good.

This is my award winning (church chili cookoffs) recipe. It's quick and easy. Serves: 6

(This is very yummy and came from Aunt Midge. It's very quick and easy.) Serves: 6

Paula Deen Makes 10-12

These are super good and fast. Makes 40

I made this up using a rotisserie chicken. It's very quick and easy. Serves: 10-12

This is the recipe I made up and have used for years. Serves: about 10-12

This is good for Christmas. I got it in Boston when Dad was in school.

(This is a great basic shell for lemon curd, blamange pudding, etc.)

I got this from my friend, Michelle Jones in Ill. This is a great Christmas or Thanksgiving punch.

Got this from Taste of Home Yield: 4 dozen

(Paula Deen - this was part of a cook-a-thon with Grandma and me)

I got this from Taste of Home. This is one of my favorite Christmas cookies that I give away. They're super addictive so I wouldn't make too many or you'll end up with no stopping point.  You'll just go on and on and on eating your way into oblivion.

(Paula Deen) 14 servings 1/2 c. Mayonnaise 1 Tblsp. lime juice 1 tsp. chili powder 3 c. shredded cooked chicken 1 (10 oz.) can diced tomatoes and green chilies 1 (15.25-oz.) can black beans, rinsed and drained 1 (15.25-oz.) can whole-kernel corn, rinsed and drained 1/2 c. chopped cilantro 7 (10-inch) flour tortillas Raffia, optional In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes and green chilies, beans, corn and cilantro. Spoon mixture into each tortilla. Roll up tortillas, and cut in half. Secure with raffia, if desired.

(I got this recipe in Boston) Mix together & spread onto a cookie sheet: 1/2 c. unpopped popcorn popped 1 1/2 c. pecans 1/2 c. almonds 1 1/3 c. sugar 1 c. butter 1/2 c. light corn syrup Cook the sugar, butter, and corn syrup stirring constantly until it comes to a boil. Stir occasionally for the next 10-15 minutes or until it turns a light caramel color. Remove from heat and add 1 tsp. vanilla. Pour over the popcorn mixture. Cool and break into pieces. Store in airtight container.

(I got this out of the newspaper and it's one of my favorite things to give away at Christmas) 1 c. butter 1 c. sugar 2 Tblsp. water 1 Tblsp. light corn syrup 1 c. semisweet chocolate chips 2/3 c. chopped pecans Melt butter in medium saucepan over low heat. Add sugar, cook, stirring often, until melted, 3 to 4 minutes. Add water and corn syrup. Cook, without stirring, until small amount of syrup dropped into cold water becomes brittle (300 degrees on a candy thermometer) about 15-20 minutes. Do not under cook.  It should be a nice medium brown color.  Remove from heat. Immediately pour onto greased (with butter)baking sheet. **Cook's Note:  cooking the candy over /low heat.  This recipe has been executed successfully, and fairly quickly, by cooking over medium heat, stirring occasionally to prevent sticking and burning. Sprinkle chocolate chips over the toffee; let stand 5 minutes. Spread the chocolate with a knife over the toffee and sprinkle with the ...

(makes 3-1/2 quarts) 2 cans (12 oz. each) frozen lemonade concentrate, thawed 2 packages (10 oz. each) frozen sweetened raspberries, partially thawed 2 to 4 Tblsp. sugar 2 liters club soda or diet 7-up to Sprite, chilled

(My wedding punch) 30 6 oz. cups 46 oz. pineapple juice 5 c. sugar 5 c. water 1 (6 oz.) orange juice 2 Tblsp. lemon juice 3 big or 5 small bananas 1 quart 7-up Blend pineapple juice and bananas. Combine other ingredients and freeze in zip-lock bag. Take out one hour before serving. Mix half and half with 7-up (I like diet 7-up).

(Paula Deen - super quick) 8 to 10 servings 1/4 c. butter 1 c. chopped onion 4 cloves garlic, minced 1/4 c. flour 1 c. milk 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano (I like reg. diced tomatoes and add 1 tsp. ea. basil and oregano 1 (15-ounce) can tomato sauce 3 c. chopped cooked chicken 4 c. shredded mozzarella cheese, divided 1 1/2 tsp. salt 1 tsp. ground black pepper 1/2 tsp. sugar 1 (16-ounce) box bow-tie pasta, cooked and kept warm Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large skillet, melt butter over medium-high heat. Add onion and garlic, and cook for 5 to 6 minutes or until onion is tender. Add flour, and cook for 2 minutes, stirring constantly. Stir in milk, diced tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 c. cheese, salt, pepper, and sugar. Stir in pasta. Spoon mixture into prepared baking dish, sprinkle with remaining 1 c. cheese. Bake for 2...

(my old Betty Crocker cookbook) 1/4 c. butter 1/3 c. flour 1 1/2 tsp. salt 1/8 tsp. pepper 1 c. chicken broth 1 1/2 c. milk 1 1/2 c. cooked rice 2 c. cut-up cooked chicken 1 (4 oz.) can mushrooms, drained 1/3 c. chopped green pepper 2 Tblsp. chopped pimiento 1/4 c. slivered almonds Heat margarine in 2-quart saucepan until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or oblong baking dish, 10x6x1 1/2 inches. Cook uncovered in 350 degree oven until bubbly, 40 to 45 minutes. Garnish with parsley if desired.

(Paula Deen) I thought this was a yummy super fast soup. Serves 9 1 large onion, chopped 6 Tblsp. butter 2 Tblsp. flour 2 c. chicken broth 3/4 c. half-and-half 1 rotisserie chicken, cut up 2 cans (15 oz. each) white beans, rinsed and drained 1 can (11 oz.) white corn, drained 2 cans (4 oz. ea.) chopped green chilies 2 tsp. cumin 1 tsp. chili powder 1/2 tsp. salt 1/2 tsp. white pepper 1/4 to 1/2 tsp. hot pepper sauce 1-1/2 c. (6 oz.) shredded pepper Jack cheese Salsa and chopped green onions, optional In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. Garnish each serving with salsa and green onions if desired.