Saturday, July 13, 2019


1 pkg (-oz) frozen peas, thawed
1 can (8-oz) sliced water chestnuts, drained
1/2 cup diced red radishes
1/2 cup diced red bell pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 tsp dill
1/2 tsp garlic powder
1/2 tsp poppy seeds

In a large bowl combine the peas, water chestnuts, radishes, red bell pepper, and onion.

In a small bowl combine the mayonnaise, dill, garlic powder, and poppy seeds until well blended.  Pour dressing over the vegetables and toss gently to coat well.

To serve, line a serving bowl with lettuce leaves and place the pea salad in the lettuce leaf bed.
This is an old TOH recipe I have had for over a decade.

Wednesday, July 10, 2019


4 (1/2" thick) boneless pork chops
1 tbsp butter
1 onion, sliced & separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 tsp minced fresh ginger
1 garlic clove, minced
Dash of ground nutmeg
1 tbsp cornstarch
4 1/2 tsp cold water

In a large skillet melt the butter over medium-high heat and brown the pork chops on both sides.  Add the onion and apricots.

In a small bowl combine the broth, marmalade, ginger, garlic, and nutmeg together; pour over the chops in the skillet.  Bring the chops and sauce to a boil then reduce the heat, cover the chops and simmer for 12-15 minutes or until the chops are cooked through.

Remove the pork chops and keep warm.  Combine the cornstarch and cold water in a cup until blended; pour the mixture into the skillet.  Bring to a boil; cook while stirring for a couple of minutes until thickened.  Spoon sauce over the pork chops to serve.

I got this recipe and photo from Taste of Home many years ago.

Monday, July 8, 2019


1 1/2 lbs fresh asparagus, trimmed
2 tbsp olive or canola oil
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 strips of bacon, diced
1 medium onion, chopped
2 tbsp cider vinegar
1 tsp sesame seeds, toasted

Place the asparagus in a 15 x 10-inch baking dish or pan.  Drizzle with the oil; sprinkle with half the salt and half the pepper.  Bake at 400 degrees for 10 to 15 minutes until lightly browned.

While asparagus bakes, in a small skillet cook the bacon over medium heat until crisp.  Remove to paper towels; drain, reserve 2 teaspoons of the drippings.

Saute the chopped onion in the reserved drippings until tender.  Remove from heat and stir in the vinegar, bacon, and the rest of the salt and pepper.

Transfer the asparagus to a large shallow bowl and top with the warm bacon dressing.  Toss gently to coat; sprinkle with the sesame seeds.

Yield: 4 servings
Photo and recipe from an old TOH.

Friday, July 5, 2019


3/4 cup butter, softened
3/4 cup sour cream
1 1/2 tsp vanilla extract
8 cups confectioners' sugar
buttermilk to made spreading consistency

In a large mixer bowl combine the butter, sour cream and vanilla extract.  Beat on medium speed for about 30 seconds.  Gradually beat in the confectioners' sugar.  Gradually add small amounts of buttermilk until frosting reaches the desired consistency.

Use to frost and/or fill your favorite cake recipe.

Yield: 4 1/2 cups
File Photo for reference only.

Thursday, July 4, 2019


3/4 cup butter, softened
1/2 cup mayo
1 pkg (12-oz) shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
2 garlic cloves, minced
1 large loaf French bread, cut in half lengthwise

In a small mixing bowl beat the butter and mayo until blended together.  Stir in both cheeses, onions, Italian seasoning, and garlic.  Spread over the cut sides of the bread.

Place bread pieces side-by-side on an ungreased cookie sheet.  Broil 4 to 6-inches from the heat for 3 to 5 minutes until the topping is lightly browned and bubbly.  Cut into serving size pieces.
Serves 6.
This is the file photo.

Wednesday, July 3, 2019


4 (1 lb total) boneless, skinless chicken breast halves
1 tbsp canola oil
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving

In a large nonstick skillet over medium heat, melt the butter with the oil.  Add the chicken and cook until browned on both sides.  Remove the chicken and keep warm.

To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet.  Stir well to blend.  Bring to a boil and cook for for a couple of minutes.

Reduce the heat and return the chicken to the skillet.  Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.

Serve the chicken and sauce over the rice.

Yield: 4 servings
Note: This is my adaptation of a recipe I saw in a Taste of Home years ago.

Tuesday, June 25, 2019


1 lb lean ground beef, browned and drained
3/4 cup water
1 package (1.25-oz) taco seasoning mix
3/4 cup shredded Mexican-blend cheese
1/3 cup nacho cheese sauce
4 (8-inch) flour tortillas
1/3 cup enchilada sauce
Salsa, sour cream, sliced green onion for garnish, if desired

Preheat oven to 350 degrees.

After beef has been browned and drained with the skillet wiped clean with paper towels, return beef to skillet.  Add the water and the taco seasoning.  Cook, stirring, until thickened; remove from the heat.  Add half the shredded cheese and half the nacho cheese to the mixture and mix well.

Place 1 tortilla into a ungreased deep dish 9-inch pie plate.  Layer 1/3 of the meat mixture over the top.  Spread a fourth of the enchilada sauce over the meat mixture.  Repeat this process two more times.  You will have a 3 layer lasagna topped with the final tortilla.  Top with the remaining ingredients except garnishes.

Bake in the center of 350 degree oven, uncovered, for 15 minutes.  Remove from the oven and cut into wedges.  Serve with the garnishes for toppings, if desired.

Yield: 4 servings
This is an Ortega recipe.

Monday, June 24, 2019


1 large red bell pepper
1 large green bell pepper
1 large orange bell pepper
4 cups boiling water
3/4 cup white wine vinegar
1/2 cup granulated sugar
1 1/2 tsp mustard seeds
3/4 tsp kosher salt
1/4 tsp celery seeds

Remove the seeds from the peppers and dice peppers into 1/4-inch pieces; place into a large bowl that is heatproof.  Pour the boiling water over the peppers and allow to set for 5 minutes; drain.

In a medium saucepan over medium-high heat stir the vinegar, sugar, mustard seeds, salt, and celery seeds together until the sugar is dissolved.  Add the drained peppers to the pan and lower heat to simmer.  Simmer the mixture for approximately 12-14 minutes until almost dry.  Transfer to a glass jar, cover, and cool slightly.  Store in refrigerator for up to 2 weeks.

Yield: 1 1/4 cups

Great on hot dogs to give them your own gourmet touch!

file photo

Sunday, June 23, 2019


1 lb lean ground beef
1/2 cup chopped onion
2 cans (14.5-oz each) Italian-style stewed tomatoes
2 cans (10.5-oz each) beef broth
1 can (16-oz) mixed veggies, drained
1 tsp oregano
1/2 tsp salt
1/4-1/2 tsp freshly ground black pepper
1 cup medium egg noodles

In a medium skillet over medium-high heat, brown the ground beef with the onion stirring to break apart; drain well. 

In a large saucepan bring the tomatoes, broth, mixed veggies, oregano, salt, pepper, and drained beef to a boil.  Add the noodles and reduce the heat to medium.  Cover and cook for 10-15 minutes or until the noodles are tender.

Yield: 4 servings
free clipart

Saturday, June 22, 2019


1 large roll of refrigerated chocolate chip cookie dough
5 to 6 Snickers candy bars, sliced into 1/4-inch slices

Preheat the oven to the temperature on the chocolate chip cookie dough package.

Press the dough onto the bottom of a 9 x 13-inch baking pan.  Bake according to directions on the dough package.

Remove from oven and immediately arranged the sliced candy over the top of the baked layer.  Return to the oven and bake only until the candy is softened enough to spread.  Remove from oven and spread the candy over the top of the crust.  Cool completely before cutting into 24 squares.

File photo used for reference only