Combine 1½ cups flour, salt, and pepper in a bowl; pour 2–3 cups milk into a separate bowl. Dredge the meat in the flour mixture, dip it in the milk, then dredge it in the flour mixture again. Heat oil in a large skillet. When the oil is hot, add the meat and brown it. You may need to add more oil.

When all the meat is browned, place it in a glass pan, whatever size will serve, sprayed with nonstick cooking spray. Leave a little space between the pieces. Pour the water around the meat and cover dish tightly with aluminum foil. Bake for 1 hour to 1 hour 15 minutes, then remove aluminum foil and bake uncovered for 10 more minutes.

While meat is baking, pour the leftover seasoned flour into the leftover milk. You will need to add more milk when it’s time to make the gravy, probably another cup. If this process seems unhygienic to you, discard the seasoned flour and leftover milk. Instead, while meat is baking, combine ½ cup flour, salt and pepper to taste, and 2 cups fresh milk.

Drain most of the grease out of the skillet the meat was browned in, leaving enough to make the amount of gravy desired, usually about ¼ cup of grease or less. When the meat is almost done, reheat the grease. Slowly add the flour and milk mixture, stirring constantly until the gravy reaches the desired consistency. Remove meat from oven, remove foil, and pour gravy over meat. Serve immediately.

Submitted by Charlaine Harris

CROSSROADS JAMBALAYA

TIME: 45 MINUTES • SERVES 6

INGREDIENTS:

2 Tbsp. olive oil
1 boneless chicken breast, cubed
2 hot smoked sausages, andouille, or hot links
1 small onion, chopped
1 bell pepper, chopped
1 cup long-grain white rice (not instant, uncooked)
3 garlic cloves, minced
Salt, to taste
Tabasco sauce, to taste
Cajun spice (2 tsp. cayenne, 2 tsp. black pepper, 1 tsp. oregano, ½ tsp.
thyme), to taste
2 cups chicken stock
1 cup chunky hot salsa
1 cup canned black beans, rinsed and drained

Heat the olive oil in a sauté pan or frying pan. Brown the chicken, sausage, onion, bell pepper, rice, and garlic until the onion and rice are translucent. Drain if necessary. Add the salt, Tabasco sauce, Cajun spice, and stock. Bring to a boil. Sprinkle the salsa and black beans over the surface. Taste and add any additional seasoning now. Bring to a boil again, and then reduce the heat to a slow simmer. Do not stir. Simmer for 15–20 minutes, or until the rice has absorbed the liquid. Remove from the heat. Leave covered for 5 minutes. Toss and serve.

Submitted by Ali Katz

SOOKIE’S CHICKEN CASSEROLE

TIME: 45 MINUTES • SERVES 6

INGREDIENTS:

2 cups cooked rice
Nonstick cooking spray
4 large cooked chicken breasts, boned and diced
8 oz. sour cream
1 can (10¾ oz.) cream of chicken soup
1 can (10¾ oz.) cream of celery soup
2 tsp. poppy seeds
1 roll butter crackers, crushed
½ stick margarine, melted

Preheat the oven to 350 degrees F.