Recipes for A Death in the Family

In Order of Appearance


Kimmi’s Chicken Enchiladas
Kimmi Abbott
Enchilada Sauce
1/4 C. vegetable oil
1/4 C. flour
1/2 C. chili powder
4 C. water
1/2 C. tomato sauce
1 Tbsp. garlic powder (or to taste)
1 Tbsp. cumin (or to taste)
1 1/2 tsps. salt


3-4 chicken breast halves
1 small can diced green chiles
Shredded Mexican-style cheese
Diced tomatoes (optional)
Guacamole or avocado (optional)
Sour cream (optional)
Olives (optional)
Lettuce (optional)


  1. In a large sauce pan, or dutch oven, heat oil. Mix in flour and cook for 1 minute. Add chili powder and cook for another minute.
  2. Using a whisk, slowly add the water and bring to a boil. Add tomato sauce, garlic powder, cumin, and salt, and cook for 15 minutes.
  3. Add chicken and can of chilies. Cook on low heat for 7 hours or on high for 4 hours. Stir 2-3 times while cooking.
  4. Preheat oven to 350 degrees.
  5. Remove chicken and place in a large mixing bowl. Add about 3 cups of enchilada sauce and shred the chicken using 2 forks.
  6. Cover the bottom of a 9 x 13 casserole dish with sauce from the pan. Fill corn or flour tortillas with the shredded chicken and cheese. Roll and place seam side down in casserole dish. Pour remaining sauce over the top and sprinkle with cheese. Cover with foil and bake for 25 minutes.
  7. Remove foil and bake an additional 5 minutes. Serve with sour cream, guacamole, lettuce, olives, and tomatoes.



Melanie’s Zucchini Bread
Melanie St. Onge
3 eggs, beaten until foamy
1 C. vegetable oil
3 tsp. vanilla
2 C. dark brown sugar-packed
2 C. grated zucchini


3 C. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon


1 C. chopped walnuts
1/2 C. raisins or dried cranberries
Optional, 1 C. chocolate chips


  1. Mix wet ingredients in one bowl, in the order given.
  2. Mix dry ingredients in another bowl.
  3. Mix all ingredients together well and pour into 2 greased loaf pans.
  4. Bake at 325 degrees for 65 minutes or until the sides begin to pull away from the pan. Check for doneness by lightly pressing the top of the loaf. If it’s done, it will spring right back.



Tiffany’s Breakfast Casserole
Tiffany Jones
1 pkg. (30 oz.) hash browns
1/4 C. butter
1-2 lbs. sausage
3 C. shredded cheese
1 1/2 C. milk
6 eggs
Salt and pepper to taste


  1. The night before, brown 1-2 lbs. of sausage and cook hash browns in butter. Refrigerate.
  2. In the morning, spray 9 x 13 pan with cooking spray and layer hash browns, sausage, and cheese.
  3. Beat together eggs, milk, salt, and pepper, and pour over casserole.
  4. Bake uncovered at 350 degrees for 40 minutes or until egg is set. Serve warm.



Monica’s Texas Brownies
Monica Miles
2 C. flour
2 C. sugar
1/2 C. margarine
1/2 C. shortening
1 C. hot water
1/3 C. cocoa
1/2 C. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt


1/2 C. margarine
2 Tbsp. cocoa
1/4 C. milk
3 1/2 C. powdered sugar
1 tsp. vanilla


  1. Combine flour and sugar.
  2. In saucepan, combine butter, shortening, water, and cocoa. Heat until it boils.
  3. Pour boiling mixture over flour and sugar. Stir, then add buttermilk, eggs, baking soda, and vanilla. Mix well.
  4. Pour into 11 x 17 1/2 greased pan, and bake at 400 degrees for 20 minutes.
  5. To make frosting, combine butter, cocoa, and milk in a saucepan, and heat until it boils.
  6. Remove from heat; stir in the powered sugar and vanilla, and beat until frosting is smooth.
  7. Frost while brownies are still warm.



Easy Chicken Rolls
1 pkg. (8 oz.) softened cream cheese (can use light)
1/2 C. chopped onion
3 chicken breasts, diced
Seasoning salt
1/2 tsp. poultry seasoning
1 Tbsp. dried parsley
3 pkgs. refrigerated crescent rolls
Optional: butter and bread crumbs


1 can cream of chicken soup
Milk-just enough to thin soup to gravy-like consistency


  1. Sprinkle chicken lightly with poultry seasoning and sauté with onion.
  2. Add cream cheese and parsley. Stir well, and set aside.
  3. Pinch together 2 rolls, put on greased cookie sheet, and add a spoonful of chicken mixture. Seal edges.
  4. Brush outside of each filled roll with melted butter and roll in seasoned bread crumbs.
  5. Bake at 350 degrees for 20 minutes.
  6. For sauce, heat cream of chicken soup with enough milk to make a gravy-like consistency. Pour over each roll just before serving.



Crab Dip
1 pkg. (8 oz.) sour cream or mayonnaise
1 pkg. (8oz.) cream cheese, softened
1 Tbsp. lemon juice
1 lb. imitation crabmeat, flaked
1/2 C. finely chopped celery
1/4 C. minced onion
1/4 tsp. salt


  1. Mix sour cream or mayonnaise, cream cheese, and lemon juice.
  2. Add onion, celery, and crabmeat.
  3. Chill 2 hours, and serve with crackers



Carolyn’s Chocolate Dream Dessert
Carolyn Justice
2 C. flour
2 cubes margarine or butter, softened
1/2 C. chopped nuts


1 pint whipping cream.
1 tsp. vanilla
1/3 C. sugar


1 pkg. (8 oz.) cream cheese, softened
1 large pkg. (5 oz.) chocolate pudding, either cooked or instant
1 large pkg. (5 oz.) vanilla pudding, either cooked or instant
1/2 C. chopped nuts


  1. To make crust, mix flour, margarine or butter, and 1/2 cup nuts. Press into ungreased 9 x 13 pan.
  2. Bake at 325 degrees for 15 minutes, and let cool.
  3. Beat the whipping cream with vanilla and sugar, until stiff. Divide in half.
  4. For first layer, mix half of the whipped cream with cream cheese. Add enough milk to thin mixture to spread over crust.
  5. Make puddings according to directions. If using cooked pudding, allow to cool.
  6. For second layer, spread chocolate pudding on top of whipped cream and cream cheese layer.
  7. For third layer, spread vanilla pudding on top of chocolate pudding layer.
  8. Top with remaining whipped cream, and sprinkle with nuts.
  9. Chill at least one hour or preferably overnight before serving.



Karen’s Summer Garden Casserole
Karen Luthy
6 C. diced summer squash
1 C. (2-3) grated carrots
1 diced small onion
1 Tbsp. butter
1 C. sour cream
1 C. cream of chicken soup
1 stick softened butter or margarine
1 pkg. seasoned bread crumbs


  1. 1. Sauté squash, carrots, and onion with butter until barely tender.
  2. 2. Mix soup, sour cream, and half a stick butter or margarine, and put in 9 x 13 pan.
  3. 3. Add vegetables; stir and top with bread crumbs that have been mixed with 1/2 stick butter.
  4. 4. Bake at 350 degrees for 20 minutes.



Classic Carrot Raisin Salad
2 C. grated carrots
1 C. drained crushed pineapple
2/3 C. white raisins
1/3 C. miracle whip
1 Tbsp. sugar
1 Tbsp. lemon juice
1/4 tsp. salt


  1. Mix miracle whip or mayonnaise, juice, salt, and sugar.
  2. Add pineapple, raisins, and carrots. Toss.



Tana’s Beef Chowder
Tana Sullivan
1 1/2 lbs. ground beef
1/2 C. diced onion
2 16 oz.-cans tomatoes
1 can (17 oz.) kernel corn
2 cans cream of celery soup
2 C. water
1/3 C. diced green pepper
1/2 C. sliced celery
3 medium potatoes, diced
2 tsps. salt
1/4 tsp. pepper
1/4 C. parsley
Optional, 1 bay leaf


  1. Fry hamburger and onion, and blot off grease.
  2. Mix all ingredients and simmer until potatoes and pepper are tender.