A site dedicated to the memory of Linda App and her wonderful recipes.
App & Osborne Family Cookbook 2004
Sandy Brock
Ingredients
12 lb. boston butt, cooked and shredded
Sauce
5 C catsup
5 C water
2 1/2 tsp. dry mustard
2 1/2 tsp. chili powder
5 tsp. celery seed
5 tsp. black pepper
5 tsp. salt
2 1/2 tsp. cayenne pepper
Directions
1. Mix all sauce ingredients; bring to a boil.
2. Mix with the meat; simmer for 15 minutes before serving.
note: This is very hot. Our church serves over 250 lb. each year at the county fair. You either love it dislike it very much!
App & Osborne Family Cookbook 2004
Cathy Johnson
Ingredients
1/2 C Bisquick
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 Tbsp. margarine
2 lb. fish filets
Directions
1. Preheat oven to 425 degrees.
2. Heat margarine in 9×13 pan until melted.
3. Pat fish filets dry.
4. Combine Bisquick, salt, pepper and paprika. Coat fish with Bisquick mixture.
5. Place fish in pan with melted butter. Bake for 10-12 minutes; turn and bake for an additional 10-15 minutes or until flaky.
App & Osborne Family Cookbook 2004
Holly Steimel
Ingredients
2 boneless, skinless chicken breast halves
1 onion, chopped
1 C salsa
2 C shredded cheddar cheese
1 can refrigerated biscuit dough
Directions
1, Preheat oven to 350 degrees. lightly grease a cookie sheet.
2. Bring a pan of lightly salted water to a boil. Add chicken breast and boil until easily shredded, about 20 minutes.
2. Saute onion in a medium saucepan until soft. Remove from heat and stir in salsa, then stir in cheese until melted. Add chicken and mix all together.
3. Roll out biscuits individually. Top with chicken mixture and then roll up, secure with toothpicks and place on cookie sheet.
4. Bake for 10-12 minutes.
App & Osborne Family Cookbook 2004
Karen Kindred
Ingredients
3 C chopped chicken or turkey, cooked
2 C chopped celery
1 small onion, finely chopped
2 C mayonnaise (I don’t always use this much)
1 can mushroom pieces and stems, drained
1 can water chestnuts, drained and sliced
dash of black pepper
Pepperidge Farms herb seasoned stuffing (half a bag)
1 stick butter
Directions
1. Preheat oven to 350 degrees.
2. Mix together chicken, celery, onion, mayo, mushrooms, water chestnuts and pepper. Place in 2 quart casserole dish.
3. In a large skillet, melt butter and lightly fry stuffing. Spread stuffing over casserole.
4. Bake uncovered for 30 minutes or until bubbly.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
2 C chicken or turkey
1 C celery, chopped
1 Tbsp. chopped onion
1 can cream of mushroom coup
1/2 C slivered almonds
1/2 C water
2 C cooked rice
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 C mayonnaise
3 hard boiled eggs, chopped
1 can fried onion rings
Directions
1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. Mix all ingredients except fried onion rings.
3. Cover and bake for 30 minutes.
4. Uncover and top with onion rings, then bake an additional 5 minutes. Serves 8.
App & Osborne Family Cookbook 2004
Cathy Johnson
Ingredients
1 (14 oz.) can artichoke hearts, cut up
2-3 chicken breasts, cooked and cubed
1 to 1 1/2 lb. shrimp, peeled and deveined
1 to 1 1/2 lb. fresh mushrooms, sliced
Butter Sauce Ingredients
1/2 C butter
2-3 cloves
3/4 tsp. thyme
1/2 tsp. oregano
3/4 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
White Sauce Ingredients
2 Tbsp. flour
1/2 C white wine
2 C half and half
3/4 C parmesan cheese
Directions
1. Make butter sauce. Cook shrimp and mushrooms in butter sauce until shrimp is pink.
2. Remove shrimp and mushrooms from sauce. Save butter sauce for white sauce.
3.Grease a 9×13 pan and layer ingredients in the following order: artichokes, chicken, shrimp and mushrooms.
4. To the reserved butter sauce add 2 Tbsp. flour and mix well.
5. Add the white wine and bring to a boil then, add half and half. Cook until slightly thickened, then pour over layers in 9×13 pan. Sprinkle with cheese.
6. Bake at 400 degrees for 20-30 minutes or until bubbly. Serves 8-10.
App & Osborne Family Cookbook 2004
Cathy Johnson
Ingredients
8 strips of bacon
8 boneless, skinless chicken breast
1 C soy sauce
1/2 C sugar
3 cloves garlic
2 tsp. ground ginger
1/2 tsp. paprika
5 drops hot pepper sauce
Directions
1. Microwave bacon slightly then place between 2 paper towels to remove grease.
2. Place chicken in 9×13 pan and set aside.
3. In a bowl, combine soy sauce, sugar, garlic, ginger, paprika and hot sauce; mix well.
4. Place pieces of bacon on each chicken then pour sauce on top. Let marinate overnight.
5. Bake at 350 degrees for 45 min to 1 hour or until chicken is thoroughly cooked.
App & Osborne Family Cookbook 2004
Gini Osborn Walker
Ingredients
3 to 4 C chicken or turkey
2 cans cream of mushroom soup
1 Can Carnation evaporated milk
1 can chicken broth or 1 cup water with 2 bouillon cubes
1/2 lb. Velveeta
mushrooms (optional)
1 small onion
4 hard boiled eggs, diced
1 stick oleo (margarine)
1 (7 oz.) package uncooked Creamettes (elbow macaroni)
Buttered bread crumbs
Directions
1. Mix all ingredients together, except buttered crumbs. Place in 9×13 pan and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Cover casserole with bread crumbs.
4. Bake for 1 hour.
App & Osborne Family Cookbook 2004
Holly Steimel
Ingredients
1 2/3 C frozen mixed vegetables
1 C cut up cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 C Bisquick
1/2 C milk
1 egg
Directions
1. Preheat oven to 400 degrees.
2. Mix vegetables, chicken and soup in ungreased 9″ pie pan.
3. Stir Bisquick, milk and egg together until blended. Pour on top of chicken mixture.
4. Bake for 30 minutes for until golden brown. Serves 6.
App & Osborne Family Cookbook 2004
Linda App
Ingredients
4 boneless skinless chicken breast
1 pint sour cream
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt
1/2 tsp garlic
3 C seasoned bread crumbs or crushed stuffing mix
1/2 C melted butter
Directions
1. Mix together sour cream, Worcestershire sauce, salt and garlic.
2. Pour over chicken and marinate overnight.
3. Preheat oven to 375 degrees.
4. Dredge chicken in seasoned breadcrumbs or stuffing mix. Place in 9×13 pan and pour melted butter over chicken.
5. Bake for 35 minutes or until golden brown.
Linda App's Recipes 