Creamy Chicken and Garlic Green Beans – Huller House Part 9


Creamy Chicken

1 (3 ounce) packages dried beef, in slices

8 -10 whole boneless skinless chicken breasts

2 (3 ounce) packages cream cheese

1 cup sour cream

2 cans cream of chicken soup


In large casserole dish, place a layer of dried beef slices, slightly overlapping each other. In a saucepan, heat together the cream cheese, sour cream, and undiluted chicken soup. Heat through until cream cheese is partially melted. Pour sauce over chicken. Sprinkle each breast with paprika.Cover and bake for 2 hours at 350.

Garlic Green Beans

Steam 1 pound green beans in microwave.  Add olive oil to a skillet and then saute the beans.  Add 1 teaspoon minced prepared garlic and two teaspoons bouillon paste.  Cook until desired tenderness.

Served by Nancy Perkins at Terri’s Lake House 2015


Pepper Steak


Pepper Steak


1 pound filet mignon cut into strips

1 large green bell pepper cut into strips

1 medium onion cut into strips

¼ cup soy sauce

1 ½ cups water

Olive oil


Salt and pepper


Roll steak strips in flour, salt and pepper.   Place olive oil in a pan and  cook steak strips over medium heat; turn to brown.  Remove steak strips from pan and drain on paper towels. Remove any excess oil and return steak to pan..  Add water, soy sauce, pepper strips and onion strips.  Simmer for 25 minutes or until vegetables are soft.  Add a salad and some garlic bread for a complete meal.

Joanna Addison



Breakfast Sausage Roll

breakfast sausage


Breakfast Sausage Roll


1 roll (pound) Jimmy Dean’s hot or mild brown sausage

1 8-ounce block cream cheese

1 roll crescent rolls


Preheat oven to 375 degrees.  Brown sausage.  Mix cream cheese and sausage together.  Spread out can of crescent rolls on a rectangular cookie sheet and pinch the seams together to make a big rectangle.  Spread the sausage mixture down the middle and bring the long sides together over the top and pinch the top so there are no openings.    Bake for 15 – 18 minutes.

Terri Hull served at St. George Island Trip


breakfs breakf break

Jack Daniel’s Barbeque Sauce


Jack Daniel’s Barbeque Sauce

1/2 large onion, minced

4 cloves garlic, minced
3/4 c Jack Daniel's Whiskey
2 c catsup
1/3 c vinegar
1/4 c Worcestershire sauce
1/2 c packed brown sugar
3/4 c molasses
1/2 tsp black pepper
1/2 tsp salt
1/4 c tomato paste
2 tbsp liquid smoke
1/3 tsp hot sauce

Combine onion, garlic, and Jack Daniel's in a sauce pan. Sauté until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture, let it flame for about 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Cook for 20 minutes, stirring constantly. Remove from heat and let cool.

This sauce gets better with age, so keep it in the refrigerator for a day or so to develop a deeper, richer taste.

I usually quadruple the recipe and freeze the sauce. That will use the whole bottle of Jack.


Gina Tiedemann




Sloppy Joes



Sloppy Joes


2 or 3 pounds ground beef

1 large diced onion

4 tablespoons lemon juice

2 tablespoons vinegar

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

1 or 2 bottles chile sauce (Heinz is good)

Salt and pepper to taste


Brown ground beef and strain off fat.  Add the rest of the ingredients.  Simmer ½ to 1 hour; the longer the better.


Nancy Perkins