Cajun Gumbo, : Millie's Notes: With gumbo you can use any meat you want.The foundation of any great Gumbo is the Roux. One thing that is in every great gumbo is okra. It is the thickener for the dish. If you live where okra is hard to find just sub. with a corn starch slurry added right before you add the shrimp. Gumbo is traditionally served over rice. I know this is a long recipe, but it is so worth the time and effort!
Been making this for years, one of those comfort foods. We all love it and hope you will too. My mom used to make this for us when we were sick, or had a cold and served it on toast, rice, mashed potatoes, or put filling in a pie crust. And don't forget to serve with biscuits ! ~ thanks Joey! Posted by a request from Kim Biegacki !
Honey Chicken - Crock Pot
3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes
3 hours on low, 1.5 on high
Easy Chicken Chimichangas , Kelli's Notes: These are simple and baked in the oven- not fried. They come out nice and crispy. You can use whatever size tortilla you like. I usually use the bigger ones and get about 4-5 chimichangas.
Krautburgers-Annette's : Also known as Runza's or Bierock's. These ground beef and cabbage filled dough pockets are a highly popular in these 3 states. In Nebraska where I am from there is a restaurant called Runza and although they are famous, there is nothing better than a homemade krautburger.