Chicken (and/or Broccoli) Divan

This is a recipe that started with the Edgemont 2nd Ward Relief Society in Provo, was a Gill family favorite, and then fell into Westwood hands where it was considerably modified. I'll try to start with the original recipe and then list the changes we have made.

10 oz. package frozen broccoli
1/2 to whole chicken or turkey
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c mayonnaise or salad dressing*
1 t curry powder
paprika
1/2 cup grated cheese

Cook broccoli and chicken separately. Mix soups, mayonnaise and curry powder. Debone and cut chicken in bite sized pieces. Arrange broccoli in bottom of a greased 9 x 13 pan. Put chicken on top of that. Pour soup mixture over. Top with grated cheese. Sprinkle with paprika. Bake uncovered at 375 degrees for 30 minutes.

Serve over rice. (If you don't have a rice cooker put 2 cups rice, 3 cups of water in kettle, let boil--when boiling turn heat to low, time for 15 minutes--let stand 5 minutes, fluff with fork)

Grandma's current recipe says she uses 2 cans cream of chicken soup, but this is the recipe that was in the Gill Family cookbook. We have switched to 2 cans cream of mushroom or celery. Sometimes we use milk or a mayonnaise/milk mixture with the soups. When we got vegetarians in the family we made a "broccoli" end with only broccoli. Later we added almonds and sometimes mushrooms and/or water chestnuts to the broccoli end. A vegan version has not yet been tried.

Betty's Tamale Pie

Betty's popular Tamale Pie (as printed in the Holladay Herald and modified by me (David Westwood)

Brown 1-1.5 lbs ground meat with 1/2 cup finely chopped onion & 1/2 to 1 teaspoon garlic salt / powder (or small quantity fresh minced garlic) and salt to taste. . .

Add and simmer: 1 15 oz. can Mexican Style stewed tomatoes, 1/4 to 1/2 cup salsa, 1-2 tsp chili powder, 1/2-1 tsp oregano, pinch of cumin / fresh cilantro. Sliced olives (optional)

On stove top at low heat in sauce pan or in microwave in 2 qt glass bowl cook : 3/4 cup cornmeal & 3/4 cup hominy grits in 6 cups broth (recipe says chicken, but beef or vegetable work as well imho) and 1.5 teaspoon salt (optional) stirring frequently. Cook until mush is soft and loses raw taste (Betty/Mom sometimes added 1 small can drained corn).

Line greased 9x13" casserole dish (or 12" diameter round glass baking/casserole dish / 2 8.5/9" diameter found glass baking bowls.) with cooked cornmeal/grits pour in meat mixture and top with remaining cornmeal/gits mixture. Sprinkle generously with grated cheese.

Bake uncovered for 45 minutes at 350 degrees F.

May be cooled and reheated (some say that improves the flavor) also freezes nicely.

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Variation given to Vilo & me by Betty shortly after our marriage.

Ingredients:

1 C. Yellow cornmeal

2/3 C. Hominy grits

~1/2 tsp salt

~5 C. Water

1 can corn (optional)

1 to 1.5 lb Lean ground meat (turkey) -- use faux ground meat or mixed chili beans if you are serving it to vegetarians.

1 medium onion finely chopped

1 can (~15 oz.) Mexican style diced or stewed tomatoes

1 small can chopped olives (optional)

1 can / 2 cups of cooked chili beans - black, red, pinto or mixed (optional)

1 small can chili peppers (optional)

Salsa to taste

chili powder to taste

cumin / cilantro to taste

1-2 cups grated jack, pepper jack or sharp cheddar cheese (or a mixture of cheeses including queso fresco if available)

Directions/Procedure:

Combine cornmeal & grits in salted water in a 2 quart sauce pan or 2 qt covered glass bowl cook on stove top stirring frequently or in microwave oven for 5 minute intervals, stirring between intervals. Continue until polenta mixture is thick.

-Note one may add some cheese, corn or olives to the polenta mixture once it has thickened.

Pour a layer of cooked polenta into the bottom of a glass casserole. Reserve some polenta for topping

Heat a large skillet and brown meat (or TVP) with onions. Season with salsa, chili powder, cumin/cilantro (& lime juice -DW) as desired / to taste. When meat has browned add the diced/stewed tomatoes with a little liquid and combine thoroughly. Add drained corn, beans and peppers if desired.

When meat mixture has thickened pour evenly over the layer of polenta (cornmeal/grits) in casserole. Put remaining / reserved polenta on top of meat mixture and cover with grated cheese.

Cook between 350 and 425 degrees F. until cheese bubbles.

The dish may be made a day in advance and refrigerated until warming before serving. May also be frozen for up to two weeks.

Indian Recipes

James' Indian recipes:

base:

-heat oil in pan on medium

-start with whole cumin seeds, cook for 30-60 sec.

-add onion and garlic

-once onions are clear, add tomato (either chopped on canned).

Chunnah (chickpea curry)

-heat garbazo beans in a pot, with some chunnah masala

add base when ready

serve with yogurt and fresh tomato

Channhe paneer masala—lightly fry paneer

separately add ground cashews or almonds base

add cream, coconut milk, or yogurt, and some tomato sauce

last add the paneer.

Enchiladas

1 can high quality hot enchilada sauce (Little Pancho's, Rosarita, La Victoria -- NOT El Paso)
1 can tomato soup
1 pckg. corn tortillas
1/2 lb. hamburger (opt.)
1 cup chicken, cubed (opt.)
1/4 onion, diced
1 cup grated cheese (if there is no meat add more cheese)
(We also sometimes add fajita vegetables)

Put tortillas in sauce until soft. Put in hamburger or chicken, if desired, top with grated cheese and diced onion. Roll up tortilla. Put in greased baking dish. Pour extra sauce over and sprinkle cheese on top. Bake at 350 degrees until cheese is melted and sauce is bubbly.

Serves 4

A Grandma Gill Recipe!

Chicken Divan

• 10 oz package frozen broccoli
• 1/2 to whole chicken or turkey
• 1 can cream of mushroom soup
• 1 can cream of chicken soup*
• 1/2 cup mayonnaise or salad dressing*
• 1 t curry powder
• paprika
• 1/2 cup grated cheddar cheese
• almonds (optional)
  
• chopped mushrooms (optional)
  

• 2 cups rice
• 3 cups water

*I often use two cans of cream of mushroom soup, just a spoonful of mayonnaise and a splash of milk

Cook broccoli and chicken separately. Mix soups, mayonnaise and curry powder. Debone chicken. Arrange broccoli in bottom of greased 9 x 13 pan. Put chicken on top of that pour soup mixture over. Add almonds an mushrooms, if desired. Top with grated cheese. Sprinkle with paprika. Bake uncovered at 375 degrees for 30 minutes. Fluff with a fork.

Serves up to 10 people at my house
(later became just broccoli divan when Matt and Judith went vego)

From the Edgemont 2nd ward relief society

Pizza

Crust:

3/4 cup lukewarm water
1 pkg. yeast
1 tsp. sugar
2 cups flour (we usually use whole wheat and sometimes add cornmeal, tasty!)
1 tsp. salt

Combine water, yeast, and sugar and let sit for 5 minutes. Add flour and salt. Knead 10-15 minutes. Let dough rest for about 15 minutes. Roll out. Add toppings, bake at 400 degrees for about 20 minutes.

You can use baking powder biscuit dough for a crust. It's quicker, but not as authentic.
Sauce:

Oregano or Italian seasonings to taste
Garlic Salt
1 or 1 1/2 8 oz. cans tomato sauce

Leftover spaghetti sauce makes a wonderful pizza sauce. This sauce can also be put on other breads, topped with pizza toppings and served for a quick meal.

This sauce should cover 1 baking sheet size pizza.

Toppings:

chopped ham, pineapple, sausage, pepperoni, hamburger etc.
chopped onions, green pepper, mushroom, olives, etc.
grated cheese

Serves 3 pizza lovers.

The crust is from Diena Simmons who got it from her friend Teresa. The photo is from our own lovely Elisabeth.