Advertisement In August heavy rain caused water to come up through the basement drain, and last week heavy rain caused water to come down through an exhaust vent in the bathroom.
Once I get the top and bottom of my house fixed, I should be OK. So far there have been no problems in the middle.
As I mentioned last week, between the turmoil surrounding the storm damage and my unbelievably bad luck with computers, some requests and/or responses may have fallen by the wayside. If you made a request or shared a response recently and it has been neither seen nor heard from since, please send it again. I don’t want anyone to feel slighted.
In the unlikely event that I goof up and print recipes that already have appeared in the column, you can be sure it is due to one of three things: I’m having a memory lapse, my regular season has ended and I have gone to reruns or it is a test to see if you are paying attention.
I’m excited. Halloween is coming up fast, and the “Simply Christmas” Taste of Home Home Cooking Show is only nine days away. What a great month October is!
As of Wednesday, there were only about 200 tickets left for the show, so if you haven’t gotten yours yet, hop to it. It is well worth the $12 ticket price. The show is 7 to 9 p.m. Tuesday, Oct. 23, in the
La Crosse Center. Doors open at 4:45 p.m.; go early and sample the goodies at the vendors’ fair. Tickets are available at the Center box office, or through TicketMaster.
Today we have a recipe for a chicken casserole Diane Forrest shared on Coulee Region Cooks, but the online version was somewhat confusing. I have done my best to make it clear and correct. (I really only helped with the “clear” part.)
The other recipe is one that has been in the column before (now everyone will have at least one correct answer on the quiz), but it is frequently requested so I thought I’d give it another go-around. It is the recipe for Doerflinger’s Halfway Tea Room’s barbecue. We got the recipe from Mary Martin of Holmen, Wis., whose brother’s godmother, Mildred Daniels (and husband, Dan), operated the tea room for years, and along the way shared the recipe with Mary’s mother. Mary says the gumbo soup is the secret ingredient.
We’re still seeking an omelet like one served at Gundersen Lutheran Medical Center. The object of Patti’s desire contains eggs, shredded potatoes, water chestnuts, broccoli and cheese. She also is hoping someone has or can approximate the recipe for Fazoli’s breadsticks.
I have received no vegan recipes, but because Robert Richardson is quite happy with what he found when he followed the suggestion sent by “brp” to Google for them, I think we can retire that request. However, if you have a vegan recipe you love, feel free to share.
I’ll be visiting with Mike Hayes on Coulee Region Cooks on Thursday, Oct. 25. I’ve been debating what kind of recipes to take and have decided that just because it is the last thing Mike would expect (yeah, right), I’ll share Halloween-themed recipes. Speaking of CRC, tune the show in on WIZM-AM Thursdays from 10 to 11 a.m.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail exchange@lacrossetribune.com; or send a fax to (608) 782-9723.
Chicken Casserole
4 to 6 cooked chicken breasts, cubed
2 cans cream of mushroom or cream of chicken soup (undiluted)
1 stick (½ cup) butter
1 cup celery, chopped
1 large onion, chopped
2 chicken bouillon cubes, crushed (or equivalent granules)
1 bunch fresh or 1 bag frozen broccoli, optional
2 packages dry cornmeal mix
1 can cream-style corn
1 can whole kernel corn, with liquid
2 eggs
Heat oven to 350 degrees F.
Grease or spray a 9-x14-inch pan. Place cooked, cubed chicken in bottom of pan; Cover with 1 can of cream soup.
In skillet or microwave, sauté celery, onion, broccoli, if desired, and bouillon in the butter until vegetables are crisp-tender; set aside to cool.
In large bowl, combine both packages of cornmeal mix, cream-style and whole-kernel corn, remaining can of soup and 2 eggs.
Stir in cooled vegetable/bouillon mixture; mix well. Mixture should be about the consistency of corn bread batter.
Spoon or pour over chicken. Bake 45 minutes to an hour; top should be golden brown. Keeps well.
Shared by Diane Forrest on Coulee Region Cooks
Barbecue a la the Halfway Tea Room
2 pounds ground beef
2 tablespoons shortening
2 cups chopped onion
2 cups chopped celery
2 teaspoons chili powder
1 teaspoon salt
2 dashes pepper
1 can (10¼ ounces) tomato soup
1 can (10¼ ounces) chicken gumbo soup
Brown beef in shortening with onion, celery and seasonings. Stir to separate meat particles. Add soups; simmer to blend flavors.
Shared by Mary Martin, Holmen, Wis.; from her brother’s godmother, Mildred Daniels.
