Collection of recipes from family & friends

Archive for the ‘Lindy’s Favorites’ Category

Tuckaway Chicken Bundles

This recipe comes from Mamaw. It can easily be doubled.


Some Boiled Chicken, diced 8 oz. Cream Cheese, softened
3 or 4 Green Onions 12 Crescent Rolls
1 Can Cream of Chicken Soup 1/4 Cup Chicken Broth
1/3 Cup Sherry


  1. Mix chicken, onions, and cream cheese together.
  2. Roll mixture into 12 balls.
  3. Roll balls up in crescent rolls and place on greased cookie sheet.
  4. Bake at 375° for 15 minutes or until nicely browned.
  5. Make a sauce by mixing Cream of Chicken soup, Chicken Broth, and Sherry together in a small saucepan.
  6. Heat over low heat until hot but not boiling.

Serve sauce over warm crescent bundles.

Swedish Pancakes

This recipe comes from Mamaw


3 Eggs ¾ Cup Flour
1¼ Cups Milk 1 Tbsp. Sugar
½ tsp. Salt


  1. Beat eggs in blender.
  2. Add milk and blend well.
  3. Add dry ingredients to egg mixture.
  4. Pour by spoonful into crepe pan and spread around until very thin all over bottom of pan.
  5. Flip one time to cook on other side.
  6. Take out of pan and spread with butter and powdered sugar.

Roll up and EAT LOTS OF THEM!!

Dutch Babies

This recipe comes from Amy B.

3 Eggs ¾ Cup Flour
¾ Cup Milk ½ Stick Butter


  1. Beat eggs in blender
  2. Pour in milk while blending
  3. Pour in flour and blend well
  4. Melt ½ stick butter in a pie pan
  5. Pour the batter into the pie pan and bake at 400° for 20 minutes

Drizzle with lemon juice and powdered sugar glaze

Pasta Salad (Greek ‘N Twirls)


12 Oz. Rainbow Twirls Pasta ½ Cup Olive Oil
1 Cup Feta Cheese, Crumbled 2 Tbsp. Lemon Juice
½ Cup Black Olives, Chopped 1 Clove Garlic, Minced
¾ Cup Radishes, Sliced 1 Tsp. Oregano
¼ Cup Green Onions, Sliced
1 Cucumber, Peeled & Sliced


  1. Cook twirls according to package directions.
  2. Toss twirls, cheese, olives, radishes, green onions, and cucumber together.
  3. Mix all other ingredients together and then toss with twirls mixture.
  4. Add salt and pepper to taste.

Chicken Tortilla Soup

This recipe comes from Randy, Jr.


1 Tbsp. Vegetable Oil ½ tsp. Sugar
1 Small Onion ¼ tsp. Black Pepper
3-4 Cloves Garlic 1 ½ tsp. Ground Cumin
4 oz. Chopped Green Chilies 1 ½ tsp. Chili Powder
1 Cup Chopped Fresh Tomatoes 1 Tbsp. Worcestershire Sauce
1 Finely Chopped Jalapeno 2 Chicken Breasts
12 oz. V-8 Juice (Spicy is best) Vegetables
1 Beef Bouillon Cube Fried Tortillas, in strips
4 ½ Cups Water Avocados
1 Chicken Bouillon Cube Shredded Cheese
¼ tsp. Salt Cilantro


  1. Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  2. In a large pot, sauté first four ingredients until tender.
  3. Add the remaining ingredients in the ingredients list up to and including the chicken (cooked and shredded), and including the bouillon water and the remaining water.
  4. Cover and bring to a boil.
  5. Reduce heat to low and simmer for about an hour.
  6. Add any additional vegetables that you want in the soup. (Diced zucchinis are good in this.)
  7. Simmer until the vegetables are tender, about 30 more minutes.
  8. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (Two small corn tortillas per person is a good rule of thumb.)

Dish up the soup (thickened, if necessary) and top with Avocados, Cheese and Cilantro for garnish. May also put a scoop of sour cream on top.

Chili Bean Tostadas


1 Lb. Ground Beef Some Tostito Chips
2 Cans Diced Tomatoes Some Grated Cheddar Cheese
2 Cans Chili Beans Spoonful Sour Cream
1 tsp Garlic Salt Some Lettuce, Shredded
1 tsp Chili Powder Diced onions optional


  1. Brown ground beef, (onion optional), shake of salt and pepper. Drain.
  2. Add Chili Beans, Canned Tomatoes, Garlic Salt, and Chili Powder.
  3. Simmer until all ingredients are warm.
  4. Crush Tostito Chips onto a plate.
  5. Layer with Chili Mixture, Cheese, Sour Cream, and Lettuce.