Louise’s Best Food Rub

1/3 Cup Paprika

1 Tablespoon Sea Salt

1 teaspoon Black pepper

1 Tablespoon Mrs. Dash

1 Tablespoon Ground Mustard

1 Tablespoon Ground Sage

1 Tablespoon Granulated Garlic

1 Tablespoon Granulated Onion

1 Tablespoon Mustard Seeds

1 Tablespoon Celery Seeds

1 Tablespoon Dill Seeds

1 Tablespoon Dill Weed

2 Tablespoons Splenda, sugar, or Truvia

1. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill and the stove. Keeps indefinitely but won't last long.

2. I use this on roasted vegetables as well as meats and fishes.

White Chili

White Chili
Recipe By : Louise
Serving Size : 12
Categories : Entree
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2 2/3 cups chicken broth
1 can great northern beans
2 2/3 tablespoons onion flakes
2 teaspoons garlic -- minced
1 can green chiles -- canned
2 teaspoons oregano
2 teaspoons cumin
1 1/3 dashes cloves, ground
1 dash cayenne pepper
2 teaspoons cilantro
1 1/3 tablespoons chili powder
1 red bell pepper -- diced
2 pounds chicken -- cooked & diced
3 tablespoons cornstarch
1 1/3 cups cold water
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1. Combine all ingredients exept for cornstarch and cold water. Heat to boiling - fold in a slurry of cornstarch and cold water. Cook for about 30 minutes, Serve.
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Chicken and Rice Soup

Chicken and Rice Soup
Requested by Marion T.
Recipe By : Louise
Serving Size : 16
Categories :  Soups
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4 pounds chicken -- *see note
3 tablespoons margarine
1 1/2 cups onions -- chopped
1 1/2 cups carrots -- chopped
1 1/2 cups celery -- chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 quarts chicken broth
10 ounces frozen corn -- optional
10 ounces frozen lima beans -- optional
1/2 cup rice -- raw
2 tablespoons fresh parsley -- chopped
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* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken.
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1. In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides. Remove chicken and keep warm.
2. In remaining fat in pan, saute onions, carrots, celery and poultry seasoning. Use medium heat. Stir until onions are tender and limp; about 5 minutes.
3. Return chicken to pot. Add salt, pepper, chicken broth, 8 cups cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stir occasionally.
4. Remove chicken; add corn and lima beans and cook 30 minutes longer.
5. Add rice.
6. Skim fat from soup. Remove skin and bones from chicken; cut into bite-sized pieces. Return chicken to pot and cook until rice is done.
7. Let stand, covered, for about 10 minutes before serving.

Lemon Baked Chicken

Lemon Baked Chicken
Recipe By: Louise
Serving Size: 12
Categories: Entree
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1 teaspoon garlic powder
1-teaspoon onion powder
½ teaspoon black pepper
1-teaspoon paprika
1-teaspoon poultry seasoning
2 teaspoons salt
¼ cup oil
1+1/3 tablespoons lemon juice
12 chicken breast halves
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• Use 6 whole chicken breasts split to make 12 halves.
or use assorted chicken pieces with ot without bones.
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1. Mix dry spices in shaker.
2. Wisk together oil & lemon until slightly foamy.
3. Wash chicken and arrange on a sprayed baking pan.
4. Brush with oil & lemon mixture, sprinkle with spices and bake for about 45 minutes at 400 degrees or until golden brown.
5. Serve with cranberries, stuffing & gravy.

Rotisserie Chicken Rub Seasoning