Mushroom Orzo Soup

Another Wegmans recipe that I really liked -- it's quick and easy and tastes great.

Mushroom Orzo Soup

2 Tbsp Vegetable Oil
1 cup chopped Onionos
1 4 oz. package Wegmans Gourmet Mushrooms (I generally just use sliced white mushrooms)
1 10 oz. package Baby Bella Mushrooms, sliced
2 Tbsp Flour
3 1/2 cups Beef Broth
1 Bay Leaf
1/3 cup Orzo soup pasta

Heat oil in soup pot. Add onions and mushrooms; cook on medium 10 - 12 minutes until soft, stirring occasionally. Reduce heat to low. Stir in flour.

Add broth in a steady stream, mixing continuously to blend with flour. Add bay leaf, bring back to a boil then reduce heat and simmer, covered, about 15 minutes.

Add orzo and cook 6 - 8 minutes, until tender. Discard bay leaf. Season to taste.

Each serving (1 1/4 cups) contains 210 calories, 26 g carbohydrates (5g fiber), 9g protein, 8g fat (1g saturated fat), 0mg cholesterol and 700mg sodium.

Note: Use low sodium beef broth to reduce sodium content. Spray pan rather than use 2 tablespoons oil.

Apple Cake

Teri Peterson gave me this recipe years ago. I used to make it all the time but I think I kind of "overdid" it. Thinking I might try it again. I remember it was wonderful with ice cream on top.

Apple Cake

2 Eggs
2 cups Sugar
1 tsp Vanilla extract
1 1/3 cup Oil
3 cups Flour
1 tsp Salt
2 tsp Cinnamon
1 tsp Baking Soda
1 cup chopped Walnuts
3 cups Apples, peeled and diced

Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick spray.

Mix together eggs, sugar, vanilla, and oil. Gradually add dry ingredients (flour, salt, cinnamon, and baking soda).  Gently fold in walnuts and apples. Batter will be lumpy. Do not overmix.

Place batter in pan and bake for about 50 minutes. Serve with whipped cream or ice cream.

Neiman Marcus Chocolate Chip Cookies

Meghan made these one time when we were visiting and they are just wonderful. I love the little kick that the espresso powder adds! This is supposedly the recipe Neiman Marcus uses for the *signature* cookies they sell in their stores.

Neiman Marcus Chocolate Chip Cookies

1/2 cup (1 stick) Butter, softened
1 cup light Brown Sugar
3 Tbsp granulated Sugar
1 large Egg
2 tsp Vanilla extract
1 3/4 cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp instant Espresso Coffee Powder
1 1/2 cups semi-sweet Chocolate Chips

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds.)

Beat in the egg and the vanilla for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet or a cookie sheet lined with parchment paper, about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crisper cookie.

Yield:  About 2 dozen cookies.

Parmesan Chicken

Grandma (Glennys) gave me this recipe years ago and I've been making it ever since. I don't really measure anything so I'm recording the recipe the way I make it now. The amounts listed are approximate. 

Parmesan Chicken

4 - 6 boneless, skinless Chicken Breast halves
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 - 1 tsp Black Pepper
3/4 cup Milk
1/8 - 1/4 cup Parmesan Cheese
1 cup Seasoned Bread Crumbs (or Panko with Italian seasonings such as Basil, Parsley, etc. added)
Olive oil

In a small bowl combine the flour with garlic powder, onion powder, and black pepper. Set aside. Next, in another small bowl combine milk with Parmesan cheese. Mix with a fork to blend. Set aside. Finally, on a large plate, pour out bread crumbs or panko.

Prepare each piece of chicken by first coating with the flour mixture until completely covered. Next, dip the chicken into the milk mixture until it is coated on each side. Finally, dredge the chicken in the bread crumbs until well covered. Repeat with remaining pieces of chicken.

Pour oil into frying pan and heat. When oil is medium hot, add chicken and cook, turning once, until golden brown on each side.

This is nice served as is or with melted mozzarella cheese and pasta sauce over it.

Rhubarb Crisp

Another Grandma (Glennys) recipe that is just incredible. I could seriously just stand there and eat the entire crisp in one sitting. Just thinking about it now ... well, I wish I had some rhubarb! 

Rhubarb Crisp

4 cups fresh or frozen unsweetened Rhubarb
1 cup Granulated Sugar
3/4 cup Flour
2/3 cup Brown Sugar
1/2 cup Rolled Oats
3 Tbsp Butter, melted

Preheat oven to 325 degrees.

Put rhubarb in greased 8" x 8" baking dish. Mix granulated sugar with 1/4 cup flour and stir into the rhubarb. Combine brown sugar, oatmeal, remaining flour and butter. Sprinkle over the top of the rhubarb. Bake for about 40 minutes.

Serve with vanilla ice cream or whipped cream.

Note:  You could substitute blueberries or a combination of fruits such as strawberries/rhubarb or strawberries/raspberries/blueberries for the rhubarb to make a nice crisp!

Chicken Cheddar Chowder

I found this recipe in the newspaper and decided to try it. It was the winning recipe in a Progresso soup contest submitted by Jennifer Borgesen of Waterford, MI. It's really good and most of the ingredients you'll probably already have on hand. 

Chicken Cheddar Chowder

2 whole Chicken breasts
1 Red Bell Pepper
2 Tbsp. Olive Oil
1 cup Sweet Onion, chopped
1 Garlic clove, crushed
2 medium Yukon Gold or Russet Potatoes, peeled and cut into chunks
2/3 cup Whole Kernel Corn
1 tsp. minced fresh Thyme
1 tsp. minced fresh Sage
1/2 - 1 tsp. Sweet Paprika
2 - 3 cups Chicken Stock or Broth
2 Tbsp. all purpose Flour
1 cup Buttermilk (I used regular milk)
8 oz. (2 cups) shredded Sharp Cheddar Cheese
Salt and Pepper to taste

Cook chicken breasts and cut into bite-sized pieces. Roast bell pepper until blackened on grill or under broiler (or used jarred red pepper slices!) Remove skin from bell pepper and cut into thin strips about 1" long.

Heat olive oil in a large soup pot over med-low heat until hot. Add onion and garlic; cook and stir until onions are softened. Add potatoes and corn; cook until onions and potatoes are light golden brown, stirring frequently.

Add chicken, bell pepper, thyme, sage, paprika, and enough chicken stock to cover potatoes. Cover, simmer 30 - 40 minutes or until potatoes are tender, adding additional chicken stock if necessary. Add flour to the buttermilk (milk) and beat with a wire whisk until smooth. Over low heat, stir flour mixture into the soup, cooking until thickened.

Stir 1 1/2 cups of the cheese, a handful at a time, into the soup. Add salt and pepper to taste.

Serve soup, garnished with remaining cheese. Makes 9 cups or about 4 servings.

Rhubarb Sauce

Grandma (Glennys) knows how to make all things Rhubarb! She used to make this sauce and serve it warm over ice cream -- delicious!! Could also be served over a slice of pound cake or New York style cheesecake.

Rhubarb Sauce

2 1/4 cup Rhubarb, finely chopped
1 1/2 - 2 cups Water
2/3 cup Sugar
1 Tbsp. Cornstarch

Combine rhubarb and water in a saucepan. Heat to boiling and cook until tender. Reduce heat. Add sugar. Mix cornstarch with a little bit of water and add to sauce. Increase heat and stir constantly until sauce thickens.

Foil Packet Chicken

LOVE this recipe. Makes for a nice dinner. This recipe was originally featured at Wegmans and we liked that we could customize each packet for each family member.

Foil Packet Chicken with Green Beans and Potatoes

4 sheets (12" x 18" each) Heavy Duty Aluminum Foil
4 skinless, boneless Chicken Breast halves
1 can Cream of Mushroom Soup
4 dashes Paprika
2 cups fresh Green Beans, cut into 1" pieces
2 medium unpeeled Potatoes, cubed 3/4"
2 Tbsp Butter
Salt and Pepper to taste

Preheat oven to 450 degrees. Center a chicken breast half on each foil sheet. Top each with soup, potatoes, beans, and paprika. Dot with butter. Season with salt and pepper.

Wrap and seal foil to form packets.

Bake for 20 minutes on a cookie sheet.

Each serving contains approximately 310 calories, 20g carbohyrate (2g fiber), 14g fat (6g saturated fat), 90mg cholesterol, and 640mg sodium.

Stuffed Filet of Sole

This was Mo's favorite way of having Sole and her recipe. 

Stuffed Filet of Sole

1/3 cup Butter
1/3 cup fresh Lemon juice
Salt and Pepper to taste
1 1/3 cups cooked Rice (I usually make 3 cups)
1 cup shredded Cheddar Cheese (plus a little extra to top each filet)
1 10 oz. package frozen Chopped Broccoli (thawed and drained)
8 fresh Sole filets
Paprika

In a small saucepan, melt butter. Add lemon juice, salt and pepper.

In a medium bowl, combine rice, cheese, broccoli, and 1/4 cup of the lemon/butter mixture.

Lightly spray a glass baking dish (13" x 9" is a good size). Spoon rice mixture on top of each filet, roll up, and place seam-side down in the baking dish. Any extra rice mixture can be spooned around filet in the dish.

Top filets with remaining lemon/butter mixture. Top each filet with a little bit of shredded cheddar cheese if desired. Sprinkle with pepper and a little paprika.

Bake at 375 degrees for about 25 minutes, or until fish flakes with a fork.

Serves 6 - 8.

Oatmeal Cookies

Oatmeal cookies are just the best and you can add all sorts of things to make them even better -- raisins, chocolate chips, walnuts ... 

Oatmeal Cookies

3/4 cup Shortening
1 cup Brown Sugar, packed
1/2 cup Granulated Sugar
1 Egg
1/4 cup Water
1 tsp. Vanilla extract
1 cup Flour
1 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 - 1/2 tsp. Ground Cloves (to taste)
3 cups Quick-cooking Oats
1 cup Raisins, Chocolate Chips, Craisins (optional)
Chopped Walnuts, amount desired (optional)

Mix thoroughly the shortening, sugars, egg, and vanilla. Stir in remaining ingredients.

Drop by rounded teaspoonsfuls about 1 inch apart onto a lightly greased cookie sheet (or one covered with parchment paper.) Bake for 12 - 15 minutes, or until almost no imprint remains when touched. Immediately remove from cookie sheet onto cooling rack.

Must store in a tightly covered container. Makes about 5 dozen cookies

Note:  Try mixing raisins and chocolate chips together to equal about 1 cup.

Pot Roast

This is Mo's recipe for Pot Roast that I've always used. It's easy and always good. Just cook it until it falls apart. 

Pot Roast

3# Pot Roast
1 -2 Tbsp. Shortening
6 - 8 Potatoes, peeled and cut into bite-sized pieces
6 - 8 Carrots, peeled an cut into julienne strips
1 Sweet Onion, sliced and separated into rings
1 can Cream of Mushroom soup
1 package dry Onion Soup mix (like Lipton's)
1 soup can Water
Salt and Pepper to taste

Heat oven to 450 degrees. Melt shortening in a large roasting pan. Place meat in pan an brown each side for about 5 - 10 minutes. Reduce heat to 325 degrees. Drain any fat from pan and then cover. Allow meat to roast for 2 - 3 hours (more is usually better.) Flip meat over about half way through.

Peel and cut potatoes, carrots, and onion. Mix together cream of mushroom soup, onion soup mix, and water. Add vegetables to the roasting pan and pour soup mixture over the top.

Salt an pepper to taste. Continue roasting until vegetables are tender (approximately one hour.)

Note:  For more gravy, use 2 cans of Cream of Mushroom soup and 2 packages of Onion Soup mix mixed with 2 cans of water.

Pork and Rice Casserole

This is a nice one dish meal that's quick to put together although it takes a while to cook. Mix it up as soon as you get home and then forget about it for a while -- before you know it, dinner's ready!

Pork and Rice Casserole

1 pound Pork Steak, cubed (or boneless chops or tenderloin)
1/2 cup raw Rice
1/2 cup Onion, chopped
1/2 cup Celery, chopped
2 tsp. Soy Sauce
Salt to taste (I don't add any)
Pepper to taste
1 can Cream of Mushroom soup
1 soup can Water

Brown the pork. Mix together remaining ingredients. Add pork to mixture. Put in a lightly greased casserole dish and bake for 1 1/2 hours at 350 degrees, covered. Stir once in a while. If too thick, add a little additional water. Remove cover for the last half hour of baking.

Note: Add sliced carrots for additional veggie power.

Frittata with Vegetables

We really like this egg dish -- it's a nice alternative to the heavier breakfast casseroles with sausage, bacon, and breads.

Frittata with Vegetables

1 cup Part Skim Ricotta Cheese
1 cup Part Skim Mozzarella Cheese, grated
12 large Eggs
2 Tbsp Olive Oil (or cooking spray)
1 Onion, diced
1 Red Pepper, diced
1 Zucchini, thinly sliced
2 cups Mushrooms, sliced
1/4 cup dry White Wine
Salt and Pepper to taste
1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees. Spray a 13" x 9" pan with cooking spray.

In a large frying pan heat 2 tablespoons olive oil (or spray pan with cooking spray) over medium heat. Add onion and red pepper and cook for 5 minutes until onions are soft and slightly browned.

Add zucchini , mushrooms, and wine and saute until zucchini is soft and wine has evaporated. Add salt and pepper.

Whisk eggs then add ricotta and whisk together until smooth. Stir in vegetables. Pour frittata into pan. Top with mozzarella and sprinkle with parmesan.

Bake for 20 minutes, or until set. Serve immediately.

Bree's Banana Bread

Bree found this recipe on the internet and we have to admit -- it's really, really good! It's kind of become our go-to banana bread recipe.

Bree's Banana Bread

2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter (1 stick)
3/4 cup brown sugar
2 whole eggs
4 mashed over-ripe bananas
1 tsp vanilla extract
1 tsp Apple Pie Spice OR generous sprinkles of cinnamon, allspice, and nutmeg
ground cloves (little sprinkle)

Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan.

Combine flour, baking soda, salt and spices. In a separate bowl cream butter and brown sugar. Mash bananas and stir into creamed butter/sugar mixture. Add eggs and stir until all are blended. Gradually add flour mixture and mix with wooden spoon or spatula until all flour is mixed in. Don't overblend the batter.

Pour batter into pan and bake for 60 - 65 minutes or until a toothpick inserted into the center comes out clean. Let bread cool for a little bit then turn over onto a cooling rack.

Note: This recipe is easy to cut in half and make into mini loaves. One half recipe should yield 4 mini loaves. Use 2 bananas for half recipe.

Grandma Myrt's Banana Bread

My mom used to make this banana bread and I've always liked it ... she always called it Grandma Myrt's Banana Bread I guess because there are so many different recipes out there and she needed a way to distinguish this one from the others she had in her recipe box. 

Grandma Myrt's Banana Bread

3 - 4 very ripe Bananas (mashed)
2/3 cup Sugar
1 stick Margarine
1/2 tsp Vanilla extract
pinch Salt
2 cups Flour
1 tsp Baking Soda
Walnuts, chopped (optional)
1/3 - 1/2 cup Chocolate Chips (optional)

Cream sugar and margarine, then add mashed bananas and vanilla. Mix in dry ingredients. Batter will be lumpy and stiff. Place in greased and floured loaf pan. Bake at 300 degrees for 45 - 50 minutes. Toothpick should come out clean. Let cool before cutting.

Note:  Walnuts can be stirred into the batter or sprinkled on top of batter. Or both :)

Mint Brownies

This is a recipe shared by Marla Dudley. I met Marla while taking carving lessons from John Adams and one of our scheduled classes happened to fall on my birthday. Marla made these brownies for the group and had candles and a birthday message written on the top ... is was such a nice treat and a wonderful surprise. These brownies are one of my absolute favorite treats. I bring them to lots of gatherings when I want to keep it simple with something like brownies from a box, but also want to dress it up a bit. These are perfect.

Mint Brownies

1 Brownie Mix (family size - for a 13 x 9 pan. I usually buy the Betty Crocker Fudge Brownie mix)
2 cups Confectionery Sugar
1 tsp Peppermint extract
4 drops Green Food Coloring
1/2 cup (1 stick) melted Butter
1 cup Chocolate Chips
6 Tbsp Butter

Prepare brownie mix as directed on box in a 13" x 9" pan. Set aside and let cool.

Use a mixer to blend together the confectionery sugar, peppermint extract, food coloring and melted butter until creamy. Spread frosting mixture on top of the cooled brownies.

Melt the chocolate chips with 6 tablespoons of butter and stir to blend. Spread over the frosting layer. You can pour it on and move the pan around to help coat the frosting layer evenly.

Refrigerate until ready to serve. Cut into 1" - 1 1/2" squares. These are very rich and smaller portions are perfect.

Note: I have decorated on the top of the chocolate layer with frosting in a decorative tube to dress this up for a special occasion.

Pumpkin Pie Cake

Dave got this recipe from someone at Kodak because he knows I'm not a big fan of pies -- but I love pumpkin. It's my favorite Fall dessert and a nice Thanksgiving or Christmas treat. It's especially nice to bring to a holiday gathering!

Pumpkin Pie Cake

Step 1 - Crust:

1 box Yellow Cake Mix (set aside one (1) cup of mix for topping)
1 stick Margarine (melted)
1 Egg, beaten

In mixing bowl, mix all ingredients with fork until all cake mix is absorbed. Press into the bottom of a lightly greased and floured (or use non-stick spray) 13" x 9" pan.

Step 2 - Filling:

1 can (29 oz.) Pumpkin
3 Eggs
1/2 cup Brown Sugar (packed)
1/4 cup Granulated Sugar
2/3 cup Milk
1/2 tsp Cinnamon

In mixing bowl, beat with mixer and then carefully spread over the crust layer.

Step 3 - Topping:

1 cup of dry Yellow Cake mix
1/2 cup Granulated Sugar
1/2 cup finely chopped Walnuts
1/2 stick cold Margarine

Mix cake mix, sugar, and walnuts together and then cut in cold margarine until mixture is crumbly. Work with hands only if necessary to get a crumb-like consistency. Sprinkle over top of pumpkin layer.

Bake at 350 degrees for 65 - 70 minutes or until pumpkin mixture is set.

Cut into squares and serve with vanilla ice cream or whipped cream.

Mock Clams Casino

I can't believe something with Spam and Cheese Whiz can taste so good. This was one of those recipes that we seemed to make up for every gathering because they just taste so good. It's hard to stop eating them once you start. In more recent years we've tried to tame it a bit by using low-fat Spam but it's hard to convince yourself that it's in any way healthy. Thankfully, we only make it once in a while and it's perfectly okay to indulge in moderation. Right?

Mock Clams Casino

8 English Muffins (split in half)
1 can Spam (finely minced)
1 jar Cheese Whiz
1 medium Onion, chopped
1 large Green Pepper, chopped

Mix all ingredients (except muffins) with mixer. Spread mixture onto muffin halves and then cut into quarters. Place on foil-lined baking sheet.

Bake at 400 degrees for 10 - 12 minutes. Serve hot.

Scotch Shortbread

Another Christmas time favorite cookie recipe. Mo made these for years and I know that they were her favorite. Best part is they are quick and easy and one batch makes a LOT of cookies. They are a great cookie-tray filler. 

Scotch Shortbread

1 pound (4 sticks) sweet cream Butter (not margarine)
4 cups Flour
1 tsp Vanilla extract
1 cup Sugar

Soften butter and cream together with sugar. Add vanilla. Slowly add flour using a wooden spoon. Knead dough lightly with your hands until all flour is mixed in.

Put dough onto a large cookie sheet (jelly roll pan.) Press dough down and roll with a rolling pin so that dough is spread out evenly over the cookie sheet. The dough should not be higher than the edge of the cookie sheet (about 3/4" thick.) Refrigerate for one hour.

Bake 30 - 40 minutes at 300 degrees. Bake until white, not brown. Remove from oven and cool slightly. Sprinkle top of cookies with decorative sugars (such as red and green for Christmas.) Cut into 1" squares.

Can be frozen.

MoMo's Cut-Out Cookies

I just recently found out that other people refer to cut-out cookies as sugar cookies. Who knew? Actually, about the only time we had this kind of cookie when I was growing up was at Christmas time so I've always referred to them as Christmas Cookies. 

Whatever you call them, they are the cookies where you roll out the dough, cut it into shapes with cookie cutters, bake and then frost (see the Buttercream Frosting recipe for this!) and decorate. 

MoMo's recipe is the standard by which I judge all other cut-out cookies. The secret to their special taste is in using a combination of Vanilla, Almond, and Orange extracts. It's the perfect combination.

MoMo's Cut-Out Cookies

In a large mixing bowl, combine and beat thoroughly:

These were made by Bree for Easter 2009

1 cup Shortening
2/3 cup Sugar
1 1/4 tsp Salt
1 tsp Almond extract
3/4 tsp Vanilla extract
3/4 tsp Orange extract

Add:

2 Eggs, unbeaten and one at a time
2 1/2 cups Flour

Roll small portions of dough to about 1/4" thickness onto lightly floured surface with rolling pin. It helps to place a piece of saran wrap or waxed paper over the dough before rolling to reduce sticking. Use cookie cutters to cut out shapes. Place cookies onto lightly greased cookie sheet or cookie sheet lined with parchment paper and bake in a 350 degree oven for 8 - 10 minutes.

Remove when edges begin to turn brown. Cool on a rack and frost as desired.

Homemade Chicken Vegetable Soup

Love this soup recipe ... it's not too time-consuming to make and usually provides a couple of meals. Comfort food at its best.

Homemade Chicken Vegetable Soup

2 – 3 boneless and skinless Chicken breasts (cut into bite-size pieces)

1 teaspoon Olive Oil

4 stalks Celery, sliced on diagonal

1 medium Onion, roughly chopped

4 Carrots, cut in thin slices

1 package sliced Mushrooms, chopped

1 Tablespoon Parsley Flakes

1 teaspoon dried Thyme

1 teaspoon dried Rosemary

½ teaspoon freshly Ground Black Pepper

1 teaspoon Balsamic Vinegar

1 cup Orzo (wheat preferred)

64 ounces Chicken Broth (low-sodium, fat free)

Heat olive oil (or use spray oil) in sauté pan and add chicken, cooking until no longer pink. Remove from heat and set aside.

Place celery, onions, carrots, and mushrooms into a large pot. Add just enough broth to cover. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in the remaining broth, spices, and balsamic vinegar. Bring to a boil and add orzo. Cook until pasta is tender and then stir in chicken. Reduce heat to medium and simmer until chicken is heated through.

Serves 6

Notes:  I often add a handful of chopped spinach at the end when adding the chicken. Will probably need to add more broth to leftover soup as pasta soaks up the moisture. 

Tortilla Chili Dip

I think this is everyone's favorite bean dip -- I can't think of a holiday or get-together where this isn't served. Stock up on cans of chili when those all-important occasions such as Christmas or SuperBowl roll around as Wegmans sells out quick!

Tortilla Chili Dip

1 – 8 oz. Cream Cheese

1 – 16 oz. Can Hormel Chili (with or without beans – your preference)

1 – 2 cups grated Cheddar Cheese

Spread softened cream cheese on the bottom of a pie plate. Spread the chili on top of the cream cheese. Sprinkle cheddar cheese on top of the chili.

Microwave for about 3 minutes until dip is hot and cheese is melted.

Serve with tortilla chips or crackers. 

Sweet and Sour Chicken

This is a quick and easy chicken dinner that can be served over rice or egg noodles. It's one of my favorites. Originally from Patty Ayers.

Sweet and Sour Chicken

3 – 4 boneless Chicken Breast filets, cut into bite-sized pieces

¼ cup Cider Vinegar

2 Tbsp. Brown Sugar

1 Tbsp. Cornstarch

2 Tbsp. Soy Sauce

2 Tbsp. Water

½ tsp. Salt (optional)

3 Tbsp. Salad Oil

1 medium Onion, chopped

1 can (20 oz.) Pineapple Chunks in juice

Cut chicken into bite-sized pieces. In a bowl, mix together vinegar, brown sugar, cornstarch, soy sauce, water and salt if used. Open can of pineapple chunks and drain and squeeze as much of the juice as possible from the fruit. Add this juice to the mixture. Set pineapple chunks aside.

In a large skillet heat oil until hot. Add onion and chicken and cook until tender, about 5 minutes.

Add the liquid mixture to the chicken and cook, stirring frequently until mixture boils and thickens. If desired, add the pineapple chunks as well (I usually serve on the side or save for something else.)

This can be served over rice or noodles. 

Rolled Chicken Washington

I haven't made this in a really long time but it was always one of Dave's favorites and I used to make it often if we were having company. It's one of those dinners you can prepare ahead of time and just pop in the oven when it's time. I think if I were making it now I might dress it up a bit with a cream sauce drizzled on each piece. I think this recipe originally was from my Applehood and Motherpie Cookbook -- and almost everything in it is delicious.

Rolled Chicken Washington

1 package fresh Mushrooms, sliced (or 8 oz. can, drained)
4 Tablespoons Butter
4 Tablespoons Flour
1 cup Light Cream or Half and Half
Sprinkle of Black Pepper
½ tsp. Salt
2 ½ cups Sharp Cheddar Cheese, shredded
8 Chicken Breast halves, skinless and boned
½ cup Flour (for coating)
1 – 2 Eggs, beaten
Seasoned Bread Crumbs (or Panko)

Chop mushrooms up into bite size pieces. In a large non-stick skillet, sauté mushrooms in butter for about 5 minutes over low to medium heat. Gradually blend in flour and then light cream, pepper and salt. Cook and stir until thickened. Remove from heat. Add cheddar cheese gradually. When thoroughly mixed, turn mixture into a 9” x 9” pan and chill for at least 2 - 3 hours or until cheese mixture is firm.

Pound each piece of chicken until flat. Shape cheese mixture into 8 sticks. Roll chicken breast around the cheese sticks and secure with toothpicks.

Dip chicken breasts into flour, then beaten eggs, and then roll in bread crumbs to coat.

Place in glass baking dish (I spray with non-stick spray) and bake in a 325 degree oven for approximately 1 hour. Remove toothpicks before serving.

Serves 8.

Glazed Corned Beef

This is a nice alternative to boiling corned beef for St. Patrick's Day dinner. Patty Ayers gave me this recipe after Dave got a taste and wanted more :) The secret to it being tender is cooking the daylights out of it ... 

Glazed Corned Beef

3.5 pound package of Corned Beef Brisket

3/8 cup prepared Mustard

½ cup Brown Sugar

dash Ground Cloves

½ - ¾ cup Apple Juice

Preheat oven to 350°. Place meat fat side up in a roasting pan. Sprinkle spices that come in package on top of the corned beef. Add 1” water, cover, and roast for 2 ½ hours or until fork tender. Drain most of the juice off the meat and discard. Mix mustard and brown sugar together. Score meat on the fat side. Sprinkle with cloves, baste with apple juice and glaze op and sides with mixture. Put meat back into the oven and roast an additional 30 – 45 minutes uncovered, until well glazed. Remove from oven and let cool about 15 minutes. Slice meat across the grain and serve.

4 oz. Serving has 230 calories, 20 g. fat, 55 mg cholesterol.

Note from Pat: The secret to this turning out perfectly is to make sure you cook it enough. If you can’t easily put your fork into it, cook it more! You pretty much can’t overcook it. Just make sure it always has liquid (or glaze when you get to that stage) in it. Only after the meat is fork tender should you add the glaze.

Also, if you are cooking a larger cut of meat or two pieces together, it will require a longer cooking time.

Low Fat Angel Food Dessert

My friend Wendy at RIT used to make this whenever we had an occasion in our office. I had to restrain myself from eating the entire bowl of it myself. It's easy, quick to make up, and yummy -- even if you're not on a diet.

Low Fat Angel Food Dessert

1 Prepared Angel Food Cake Ring (like from Wegmans bakery department)

1 Container Low Fat Raspberry Yogurt (6 - 8 oz. size)

1 Medium Size Container of Whipped Topping

1 Container of Raspberries

Break up the angel food cake into bite size pieces and put in a large bowl. Add the container of yogurt and a large scoop of the whipped topping to the cake. Gently mix just to moisten the cake. Place cake in a nice serving dish. Cover with the rest of the whipped topping. Garnish with the raspberries on top.

Note: You can substitute strawberries with strawberry yogurt or blueberries with blueberry yogurt. If doubling the recipe, you can just use one of the large tubs of whipped topping instead of two medium size. 

Vegetable Beef Minestrone Soup

This is one of those incredibly easy and fast soups to make that also just happen to be delicious. I got the recipe from Wegmans years ago and it's still one of my favorites.

Vegetable Beef Minestrone Soup

1 pound lean Ground Beef
1 Onion, chopped
1 Zucchini (small), cubed
1 cup grated Carrots
1 can (28 oz.) Crushed Tomatoes (not drained)
2 cans (14 oz.) Beef Broth
1 can (15 oz.) Canellini Beans

In a soup pot, brown beeft until cooked. Drain. Add onion, zucchini, and carrots. Cover and cook on low for about 4 minutes. Add tomatoes, broth, and beans. Simmer, uncovered, for about 20 minutes. Salt and pepper to taste. Serves 6.

Each serving (about 2 cups) is 244 calories, 6 grams fat.

Taco Casserole

I started making this in recent years so Josh and Daniel probably haven't had this, but Bree and Dave really liked it (me too!) so it makes the blog :) 

Taco Casserole

1 – 1 ½ pounds of lean Ground Beef

1 small onion, chopped

1 cup water

½ cup Ortega brand Thick and Smooth Taco Sauce (Medium)

1 small can diced green chilies

1 package taco seasoning mix

1 large package taco shells (18 count)

2 – 3 cups shredded sharp cheddar cheese

1 – 2 small tomatoes, cleaned and diced

½ - ¾ cup sliced green onions

Sour Cream (optional)

In a large skillet, brown ground beef and onions. Drain. Stir in water, taco sauce, chilies, and seasoning mix. Cook for 3 – 5 minutes.

Spray a 13” x 9” pan with cooking spray. Break half of the taco shells into bite sized pieces and lay on the bottom of the baking pan. Cover shells with half of the meat sauce. Add a layer of cheddar cheese using ½ of the cheese. Repeat with remaining taco shells, meat sauce, and cheese. Bake in preheated 375˚ oven for 25 minutes or until bubbly and cheese is melted. Top with tomatoes and green onions after removing from the oven. Serve with a dollop of sour cream on the side.

Yield: 6 generous servings

Stuffed Bread

This is a Christmas classic. I've been making this ... forever. Cheri Glosser (from Kodak) gave me this recipe back in the day. I've adapted it a bit from time to time swapping out chicken for ham, and adding veggies like broccoli and mushrooms, but really the original recipe is best.

Stuffed Bread

2 pounds or packages Pizza Dough
1 pounds sliced Deli Ham (boiled ham is best)
1 – 2 packages sliced Pepperoni
2 packages grated Mozzarella
2 packages grated Cheddar Cheese
Parmesan Cheese
Salt and Pepper

Roll out one pound of dough on a floured work surface into a large oval/rectangle shape. Break ham into small pieces and cover the center surface of the dough with ham, leaving outside edges empty. Layer pepperoni slices on top of ham pieces and then spread a layer of mozzarella, then cheddar, then finish by sprinkling parmesan cheese over all. Salt and pepper as desired.

Starting at long side closest to you, begin to roll up dough, creating a long loaf. Try to end with open edge at the bottom of loaf. Pinch ends and tuck underneath loaf. Transfer loaf to an oiled cookie sheet. Brush oil on the outside surface of the loaf.

Bake at 350 degrees for 35 minutes or until bottom is golden brown. Yield: 2 loaves

Note: You’ll need to prepare and bake each loaf separately. The quantities given are for two loaves so you’ll need to divide in half to have the proper amounts for each loaf.

Slim and Saucy Pot Roast

Another family favorite. This was actually a Weight Watcher's recipe that Grandma (Glennys) used to make. Dad and Josh in particular liked this way to cook pot roast ... the fact that it's lower in calories is just a bonus!

Slim and Saucy Pot Roast

3 pound Beef Pot Roast (trim fat)

1/8 tsp. Pepper

2 medium Onions, sliced

1 can Cheddar Cheese soup

1 large can Tomato Sauce

1 – 2 cans Mushroom pieces (undrained)

¼ tsp. Oregano

¼ tsp. Basil

Place pot roast in a non-stick roasting pan and roast it, uncovered, in a pre-heated 475° oven just til the meat is browned (about 30 – 40 minutes) Pour off fat. Lower oven temperature to 325°.

Season meat with pepper and mix together remaining ingredients. Pour over top of meat and cover tightly. Roast for another 2 ½ hours or until tender. Slice thinly and serve with sauce from pan.

Scalloped Potatoes and Ham Casserole

Wow, does this recipe bring back memories. My mother used to make this every time we had ham for dinner -- which was usually at Christmas and Easter. As a kid, I didn't like the way it looked and wouldn't try it, but my brother gobbled it up so eventually I gave in and tasted it. It's completely amazing to me how something that looks so horrible unappealing can taste sooo good. I'd venture to say if you asked Dan what his favorite meal Mo made was, he'd put this recipe at the top of his list. It's a great way to use up leftover ham and you'll easily get a couple more meals out of this.

Scalloped Potatoes and Ham Casserole

Ingredients:

Potatoes (peeled and thinly sliced using food processor)
Ham (approximately 3 – ½” slices, cubed)
Carrots (sliced)
Onions (sliced)
Cheddar Cheese (grated)
Cream of Mushroom Soup
Milk
Parmesan Cheese
Bread Crumbs
Butter
Flour

In a large greased casserole dish, start layering ingredients in this order:

Potatoes
Ham
Onions
Carrots
Parmesan Cheese
Cheddar Cheese
Pats of Butter
Sprinkle of Flour

Continue layering in amounts desired, ending with a potato layer.

Mix together one can of cream of mushroom soup, about ½ can of milk, and about ½ tsp. black pepper. Pour over the top of the casserole ingredients. Sprinkle top with Parmesan cheese and bread crumbs. Cover casserole with foil.

Bake at 350 degrees for about 2 hours or until potatoes are tender. Take foil off for the last 15 minutes of baking to allow top to brown.

Skillet Breakfast Casserole

This breakfast casserole is a little bit more work than the Breakfast Casserole we used to make, but to me, this one is worth the effort. It has everything -- sausage, eggs, potatoes, cheese ... and even a few veggies. We made this and served it at Josh and Jessica's baby shower. I remember we had quite an assembly line going putting these casseroles together!

Skillet Breakfast Casserole

1 package pork sausage (I use Bob Evan’s Original Recipe)

½ large green pepper

½ onion (Vidalia or sweet onion)

7 slices wheat buttertop bread

1 package sliced mushrooms (8 oz)

3 – 4 potatoes

2 cups of Sharp Cheddar cheese

5 slices wheat buttertop bread

6 eggs

1 ¾ cups milk

1 tsp dry mustard

Pepper to taste

Sprinkle of dried Basil

Tomato

In a large skillet, brown pork sausage and break into small pieces. Dice potatoes (skin on) and boil until tender. In a sauté pan, melt 1 – 2 tablespoons butter and sauté mushrooms until fully cooked. When pork sausage is cooked, move to a dish and hold until ready to use. Drain potatoes and put in pan used for sausage along with a tablespoon or two of butter. Cook until browned.

Chop green pepper and onion into small pieces.

Butter one side of all slices of bread. Place 7 pieces into the bottom of a 13” x 9” baking pan, with one piece cut in half so you can fit in pan to completely cover bottom. Layer half the sausage on top of the bread, then sprinkle half the pepper and onion on top of that. Add half the potatoes and mushrooms and then sprinkle with 1 cup of shredded cheddar cheese.

Break remaining pieces of bread into small pieces and place on top of cheese. Repeat layering with remaining sausage, pepper, onion, potatoes, mushrooms, and cheese.

In medium size bowl, beat eggs, milk, and dry mustard together. Add basil and black pepper to taste. Pour evenly over the casserole. Cover and place in refrigerator overnight.

When ready to bake, take out of refrigerator and preheat oven to 350 degrees. Bake for about 45 minutes or until eggs are set and cheese is bubbling. Chop one tomato into small pieces and sprinkle over top of casserole. Let sit for a few minutes before cutting and serving.

Rhubarb Upside Down Cake

This is probably one of my favorite desserts that Grandma (Glennys) makes. It just has it all -- sweet, tart, creaminess. texture ... 

Rhubarb Upside Down Cake

Jiffy Yellow Cake mix (for an 8 x 8 pan)

3 Tbsp. Margarine

2/3 cup firmly packed Brown Sugar

2 cups Rhubarb, finely chopped

Prepare cake mix as directed on package and set aside. Melt the margarine and pour into an 8” x 8” cake pan. Spread the brown sugar and rhubarb over the melted margarine and then pour the cake batter into the pan on top of the rhubarb and sugar.

Bake for 45 – 50 minutes at 350°. Cool 2 – 3 minutes and then invert onto cooling rack.

Serve with whipped cream or vanilla ice cream.

Note:  For a larger crowd you can use a regular yellow cake mix, double the rest of the ingredients, and make in a 13" x 9" pan. 

FANTASTIC!!!!

Chocolate No-Bake Cookies

These have always been one of my favorite cookies. Mom usually made them around Christmas time to add a little filler to her cookie trays. She loved that they were fast and easy and something she could make while the oven was being used. She was all about efficiency! And it didn't hurt that they had chocolate AND peanut butter in them. YUM!

Chocolate No-Bake Cookies

2 cups Sugar
½ cup Milk
Dash of Salt
½ cup Cocoa
¼ pound (1 stick) Margarine
½ cup Peanut Butter
1 tsp. Vanilla
3 cups Quick Quaker Oats

Blend sugar, milk, salt, cocoa, and margarine in a saucepan over medium heat and then bring to a boil. Boil for one minute, stirring constantly.

Remove from heat and immediately add peanut butter, vanilla, and oats. Mix well (use a large spoon – not a mixer.) Drop by teaspoons onto cookie sheets covered with foil or waxed paper. Refrigerate to help cookies become firm.

This recipe makes about 4 dozen cookies. They freeze well.

Chocolate Chip Cookies

This is also known as the famous Sue Cali Chocolate Chip Cookie recipe. I worked with Sue at Churchville Chili and she used to make these and leave them in the staff lounge. There was always a mad rush to get there and grab one before they were gone. I got the recipe from Sue and our family quickly decided these were the best ever. So ... until something even better comes along, this is the recipe we use. 

Chocolate Chip Cookies (the Sue Cali recipe)

1 cup Crisco Shortening

½ cup granulated Sugar

1 cup Brown Sugar

1 tsp. Vanilla

2 Eggs

2 ¼ cups Flour

1 tsp. Baking Soda

1 tsp. Salt

Chocolate Chips

Walnuts (optional)

Cream together the shortening, sugar, brown sugar, vanilla, and eggs. Add flour, baking soda, and salt. Stir in chocolate chips (amount to your liking) and any other ingredients desired such as walnuts, raisins, etc. Drop onto lightly greased cookie sheet in size desired.

If dough is really sticky (it sticks to your hands when touched) add more flour a little at a time so it is not as sticky but not too stiff. This will make the cookies not bake as runny.

Bake at 350° for approximately 10 – 12 minutes (varies depending on the size of the cookies) DO NOT OVERBAKE! Remove from oven when “golden” brown and place on cooling racks. The cookies may seem too soft but they will not be as “hard” if you don’t overbake them and if you put them on cooling racks. When still slightly warm, place in covered dish. This will also help to keep them moist so they don’t dry out on the racks.

Note:  A single batch will fill a heart-shaped cookie cake pan with enough extra dough for 5 – 7 big cookies. Grease and flour pan and bake cookie about 20 minutes at 350°. Cool about 15 minutes and then remove from pan.

This recipe can easily be doubled! And probably should be ...

Rye Bread Dip

Can anyone imagine Christmas without this? Me neither.

Rye Bread Dip

16 oz. Sour Cream
16 oz. Mayonnaise
1 large jar Chipped Beef
2 tsp. Dill Seed
2 tsp. Beau Monde (seasoning)
4 tsp. Dried Chopped Onion

Shred and rinse the chipped beef. Allow to dry thoroughly. Mix all ingredients together. Refrigerate.

Using Rye, Pumpernickel, or Sour Dough round loaves of bread, carve out a large section from the center of the bread, creating a “bowl”. Fill the hole with the dip. Break the bread apart and use for dipping.

Note: Have an extra loaf of bread that can be used for dipping. You'll need it!

Buttercream Frosting (for cookies or cakes)

This is the recipe that Mo always used and I can't see messing with success. 

Buttercream Frosting

½ stick Margarine or Butter

2 cups Confectionary Sugar

4 Tbsp. Milk

1 tsp. Pure Vanilla Extract (use clear vanilla if you want the frosting really white)

Cream butter and slowly add sugar. Beat well until small little balls form. Gradually add milk, beating well after each tablespoon is added. Add vanilla and beat until well blended and creamy.

Note:  When making this to use on cut-out cookies, I usually add a little almond and orange extract to compliment the cookie flavor. 

Breakfast Casserole (Sausage and Pepper Strata)

We used to make this a lot for holiday breakfasts -- like at Christmas, Easter, or Mother's Day. The recipe is originally from the Applehood and Motherpie Cookbook although I've changed it up a little bit.  

Breakfast Casserole (aka Sausage and Pepper Strata)

1 pound bulk pork sausage

¾ - 1 loaf homestyle buttertop wheat bread

Soft butter (approximately ½ cup)

3 - 4 cups shredded sharp Cheddar cheese

5 eggs, beaten slightly

2 cups milk

3/4 tsp. dry mustard

1 small green pepper, chopped

Brown sausage. Drain and set aside. Butter one side of each slice of bread; cut or tear bread into 1-inch size cubes.

Spray 13” x 9” pan with non-stick cooking spray. Cover the bottom of the pan with enough bread cubes to completely cover bottom. Sprinkle half the cheese on top of the bread cubes. Cover with sausage. Place remaining bread cubes on top of sausage, using additional bread slices if necessary for even coverage. Top with remaining cheese.

Combine eggs, milk and dry mustard. Pour over all the layers in pan. Cover and refrigerate for several hours or overnight.

Before baking, sprinkle top with chopped green peppers. Bake uncovered at 350 degrees for approximately one hour or until golden brown and set.

Note: Must do ahead. Yield 4 – 6 servings.

Beef Stroganoff

This is one of Grandma's (Glennys) recipes that is quick to make and always tastes good. Dad loves this -- must be something they had a lot when he was growing up. I'd never had it until it was served for dinner one night at the Paine's house. Adding it to this blog, I'm wishing I could make it tonight!

Beef Stroganoff

2 pounds Top Round Beef, cut into thin strips

4 Tbsp. Shortening

2 Onions, chopped

½ tsp. Garlic Powder or 2 cloves Garlic, crushed

2 cans Cream of Chicken Soup

¾ cup Sour Cream

2 small cans Mushrooms (not drained)

Brown beef slowly in shortening, add all ingredients except the sour cream and cook slowly until the beef is tender (approximately 1 hour). Stir in the sour cream just before serving.

Best served over rice or egg noodles.

Baked Salmon Filets

Baked Salmon Filets

Salmon filets, thawed

Pat of Butter

Lemon Juice

Pepper

Seasoned Salt

Paprika

Spray a baking dish with non-stick spray. Arrange salmon filets in bottom of dish. Dab small pats of butter on top of each filet. Spray a little bit of lemon juice on each filet and then sprinkle black pepper, seasoned salt, and a little bit of paprika onto each one.

Bake in a 375° oven for about 15 – 20 minutes, or until salmon begins to flake. 

Zucchini Casserole

Yummy way to use up zucchini ... and can be more of a meal if you start adding extras.

Zucchini Casserole

4 Eggs

½ cup Oil

2 – 3 small Zucchini, sliced thin or grated (pat dry to remove excess moisture)

½ cup grated Parmesan Cheese

1 cup Bisquick

Spices: Salt, Pepper, Basil, and Garlic Powder

Beat eggs and add cheese, oil, and spices. Blend well. Add Bisquick. Fold in zucchini. Pour into ungreased pan (9” x 9”). Bake 25 minutes at 350 degrees. Sprinkle more cheese on top and bake an additional 5 minutes or until golden brown.

Can double recipe to make 9” x 13” size. Bake for about 45 minutes and use a little more zucchini than used in the smaller size, but not doubled.

Note: This is a nice side dish but could be more like a main dish or a light lunch if chunks of chicken were added. Mushrooms and broccoli would be good too. 

Zucchini Bread

Daniel and Meghan love this zucchini bread recipe so we're going to declare this the official Paine Family Zucchini Bread recipe! 

Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chocolate chips
• 
  
• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• 
  
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• 
  
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and chocolate chips until well combined. Pour batter into prepared pans.
• 
  
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Walnut Squares

This is probably one of my favorite dessert recipes and I know it's a family favorite as well. Grandma (Glennys) made this and gave me the recipe back when Dad and I were first married. She said it's one her family up in Vermont always made, so I guess it goes way back. Dad says the first time he remembers having Walnut Squares was when Grandma made them to serve at the Lily Open House his father hosted for the neighborhood when he was just a little boy.

Walnut Squares

2 cups light brown sugar
2/3 cups margarine
3 eggs
1 cup flour
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla
1 cup finely crushed/chopped walnuts

Cream the brown sugar and margarine. Add the eggs, one at a time, mixing in each one slightly before adding the next. Mix together the flour, baking powder and salt. Add to the creamed mixture. Add the vanilla and cup of walnuts. Blend all ingredients until creamy.

Spread batter into greased 13” x 9” pan. Bake at 350˚ for 30 – 40 minutes or until golden brown. Do not overbake.

Sprinkle with confectioners sugar when cooled.

Bacon Mushroom Dip

Oh so yummy ... loved to make this when we had friends coming over or for the holidays. 

Bacon Mushroom Dip

16 oz. Mushrooms, fresh and sliced

1 pound Bacon, cooked and crumbled

8 oz. Cheddar Cheese (grated)

8 oz. Swiss Cheese (shredded)

¼ tsp. Garlic powder

2/3 cup Mayonnaise

Town House Crackers

Saute mushrooms until just tender. Cook bacon and crumble. Mix mushrooms, bacon, cheeses, garlic powder, and mayonnaise together. Place into a casserole dish. Bake at 350° for 45 minutes. Serve warm with crackers.

Snickerdoodles

Probably one of our family's favorite cookies ... I think this cookie ranks as Dad and Daniel's number one. Not sure where I got the recipe from originally but I'm guessing my old Betty Crocker Cookbook.

Snickerdoodles

Cookie Dough:

1 cup Margarine (softened)

1 cup Shortening

3 cups Sugar

4 Eggs

5 ½ cups Flour

4 tsp. Cream of Tartar

2 tsp. Baking Soda

Sugar Mixture:

4 Tbsp. Sugar

4 tsp. Cinnamon

In a large mixing bowl, beat margarine, shortening, sugar and eggs together. Gradually add in the flour, cream of tartar, baking soda, and salt. Set aside.

In a small bowl mix together 4 Tbsp. Sugar and 4 tsp. Cinnamon to create cinnamon sugar blend to roll cookie dough in.

Roll dough into small balls. Roll each ball into the cinnamon sugar mixture until completely coated. Place cookie balls 2 inches apart on an ungreased baking sheet. Bake for 8 – 10 minutes in a 400° oven. Immediately remove from baking sheet onto a cooling rack and allow to cool.

Mo's Turkey Stuffing

I can't imagine Thanksgiving without this stuffing. Mo got this recipe from her lifelong friend Ruthie Kern (Aunt Ruthie). My understanding is that this recipe came from Aunt Ruthie's great-grandmother, Grandma Colegrove. It's simple, but a keeper.

Turkey Stuffing

Single Batch (enough for small turkey):

1 loaf fresh Bread
1 sleeve Saltine Crackers
1 medium Onion (Vidalia or Sweet)
2 cups Milk
2 sticks Margarine (I use butter)
Sage (to taste)
2 Eggs

Double Batch (enough for a large turkey):

1 3/4 loaves fresh Bread
2 sleeves Saltine Crackers
1 large Onion (Vidalia or Sweet)
3 cups Milk
2 1/2 sticks Margarine (or butter)
Sage (to taste)
3 Eggs

In a medium size saucepan, heat milk and margarine over low heat until margarine is melted and milk is hot (but not boiling.)

Meanwhile, cube bread (using an electric knife makes the job fast and easy) and place in very large bowl. Crumble crackers and pour over bread cubes. Chop onion and mix with bread and crackers. When milk and margarine are ready, pour over bread mixture and let stand for 5 minutes. Add sage to taste.

Beat eggs until fluffy and fold in. If mixture is too soupy, add more crackers. If mixture is too dry, add another egg. Salt and pepper to taste.

Stuff turkey. If baking stuffing separately, place in greased casserole and cover. Bake at 325 for about one hour.

Banana Split Cake

This is my favorite spring and summer cake recipe. I love to have an excuse to make it because it's just not something you make for "everyday" ...

Banana Split Cake

Bottom layer:
2 cups of crushed graham cracker crumbs (about 1 sleeve)
1 stick melted margarine

Mix together in a medium size bowl and then press into the bottom of a
13 x 9 pan. Put pan in refrigerator to help firm it up while you make the filling.

Filling:
2 eggs
2 cups confectioners’ sugar
2 sticks of margarine (softened)
1 teaspoon of vanilla

Beat eggs, sugar, margarine and vanilla for 10 minutes (yep! 10 minutes) scraping sides of bowl occasionally. Spoon filling on top of the crumb layer and spread carefully so you don’t break the crust.

Fruit layer:
On top of filling put a layer of banana slices (about 3 medium size bananas). Next evenly spread crushed pineapple (use a 20 oz. can that has been very well drained) over the top of the bananas. Finally, top with a layer of sliced strawberries.

Frosting:
Top with a medium size container of Cool Whip (I use Cool Whip Lite). Sprinkle with finely chopped walnuts.

Chill in refrigerator for several hours or preferably overnight before serving.

Cheeseball

Another family favorite at the holidays is Mo's Cheeseball ... I think she probably got this recipe from a magazine or maybe even off a Philadelphia Cream Cheese or Kraft product label. It's simple to make and is nice to bring to parties or give as a gift. If you make this up at Thanksgiving, you can divide the mixture into thirds and freeze two of them. You can pull one out at Christmas and the other out for New Year's Eve!

Cheeseball

2 packages softened Cream Cheese (8 oz.)

1 jar Kraft Roka Bleu Cheese

1 jar Kraft Old English Cheese

1 tsp. Worchestershire Sauce

1 Tbsp. Dried Minced Onion

Walnuts, finely chopped

Marachino Cherries

Mix together all ingredients with mixer. Refrigerate at least 8 hours or overnight. Divide mixture into 2 or 3 balls, depending on size desired. Roll cheese balls in walnuts until fully coated. Top each ball with a cherry.

These can be frozen but they are better if used when made.

Broccoli Puff

This recipe is one that Mo (my mom) found in one of those community recipe cookbooks -- I *believe* it was called The Orleans County Cookbook but I can't be sure. She decided to try it out for a Christmas Eve dinner one year and it was a huge success. It became a family staple at holiday meals and is one of those wonderful leftover dishes you can't resist.

Broccoli Puff

2 boxes frozen, Chopped Broccoli
1 medium onion, chopped

1 can Cream of Mushroom Soup

2 Eggs, beaten

2 Tbsp. Melted Butter

1 cup Mayonnaise OR ½ cup Mayonnaise and ½ cup Miracle Whip 

Salt and Pepper to taste

1 cup grated Sharp Cheddar Cheese (I always used more ...)

1 cup crushed Ritz or HiHo Crackers

Cook and drain broccoli. Mix onions, soup, eggs, salad dressing and/or mayonnaise, salt and pepper together. Add the broccoli. Pour into a 13 x 9 baking dish. Top with grated cheese. Mix crackers with melted butter and sprinkle over cheese. Bake uncovered at 350° for 30 minutes.

Notes: I always used 1 cup of mayonnaise and about 2 cups of cheese for this recipe. Also, this makes a lot … you could certainly cut the recipe in ½ and use an 8 x 8 baking dish.  

Old-Fashioned Beef Stew

This has been a favorite for as long as I can remember. I think it may originally be from The Betty Crocker Cookbook but I honestly can't be sure. I think the bay leaves are what give it such good flavor. All I know is it's always good.

Old-Fashioned Beef Stew

½ cup flour
1 tsp salt
½ tsp black pepper
2 pounds Beef Stew meat (cut into bite-sized pieces)
2 Tbsp shortening
6 cups hot water
4 – 6 pared potatoes (cut into bite-sized pieces)
4 carrots (diced or sliced as preferred)
1 cup celery (diced)
1 medium onion (diced)
1 Tbsp salt
4 beef bouillon cubes
2 – 3 bay leaves (whole, for flavoring, discard before serving)

Melt shortening in a large pot. Mix flour with 1 tsp salt and black pepper in a small mixing bowl. Coat meat with flour mixture. Place meat pieces into pot and brown thoroughly.

Add water and heat to boiling. Reduce heat. Cover and simmer about 2 hours. Stir in remaining ingredients. Simmer about 30 – 45 minutes or until vegetables are tender.

To thicken: In a small covered jar shake 1 cup cold water with 2 – 4 tablespoons flour until blended. Stir into stew. Heat to boiling, stirring constantly for 1 minute or until stew is thickened.