Wednesday, March 21, 2018


2 tbsp butter
1/2 cup sliced celery
1/2 cup chopped onion
3/4 cup chopped carrot
2 to 3 tbsp flour
1 tsp Italian seasoning
1 can (17-oz) cream-style corn
2 cups milk
1 can (12-oz) albacore tuna, drained and flaked
1 cup water
1 tsp chicken flavored instant bouillon

In a medium saucepan, melt butter over medium heat; saute celery, onion, and carrot about 3 minutes. Add flour and Italian seasoning; blend well. Cook 3 more minutes. Add corn, milk, tuna, water, and bouillon, stirring to blend. Cover pan and simmer (do not boil) 5 minutes to heat through, stirring occasionally.

Yield: 4 servings

Tuesday, March 20, 2018


1 lb fresh pork sausage links
6 (about 2 lbs total) medium apples, cored & cut into 8 wedges each
3 tbsp brown sugar
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper

In a 12-inch skillet, cook sausages over medium heat for 10 minutes or until no longer pink; drain and discard juices. Cut links in half crosswise and return them to the skillet.

Add the apple wedges at the sausage; sprinkle brown sugar, lemon juice, salt and pepper over all.

Cover skillet and cook over medium-low heat 10-15 minutes or until the apples are just tender. Stir gently one or twice during cooking.

Yield: 6 servings

This is the type of sausage used in this recipe.

Monday, March 19, 2018


1 to 2 fresh lemons
2 tbsp butter
1/2 cup minced green onions, including tops
6 cups chicken broth
2/3 cup uncooked long grain white rice
4 eggs
1/8 tsp white pepper, optional

Juice lemons into a bowl, remove any seeds; set bowl aside.

In a 3-quart saucepan over medium heat, melt butter; add green onions. Cook and stir for about 3 minutes or until onion greens are tender.

Stir in broth and rice; bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, 20-25 minutes until rice is tender.

Beat eggs in a medium bowl with a wire whisk until well beaten. Add the lemon juice and 1/2 cup of the broth to the bowl.Mix well and gradually stir into the saucepan, stirring constantly. Cook, stirring, over low heat about 3 minutes until broth mixture thickens enough to lightly coat a spoon. Do Not Boil! Stir in the pepper, if using.

Garnish each bowl with some fresh mint leaves and/or thin strips of lemon peel, if desired.

Yield: 6 to 8 servings


1 can baked beans
1 can green lima beans OR butter beans
1 can kidney beans
1 cup chopped celery
1 cup chopped bell pepper
1 cup chopped onion
1/4 cup ketchup
1/4 cup prepared barbecue sauce
1/4 cup brown sugar
1/4 cup vinegar
1/2 lb bacon, cut in small pieces, cooked and drained

Mix all ingredients together. Pour into a casserole dish that has been sprayed with nonstick cooking spray.
Bake at 350 degrees for 30-45 minutes.

File Photo for reference only.
Not this exact recipe.

Saturday, March 17, 2018


1/2 cup milk
1/3 cup sugar
1 egg
1/4 cup vinegar
4 tbsp butter
1 tbsp cornstarch
3/4 tsp salt
3/4 tsp celery seed
1/4 tsp dry mustard

Combine all ingredients in a medium saucepan; cook over low heat, stirring constantly, until thickened. Remove from heat and allow to cool.

1/4 cup chopped onion
1/4 cup mayonnaise
7 medium potatoes, cooked and diced
3 hard boiled eggs, choppe
Paprika for garnish, if desired

Combine all salad ingredients. Fold into the dressing and chill before serving. Sprinkle with paprika, if desired.
 Note: File Photo

Thursday, March 15, 2018


8 bone-in chicken thighs, trimmed
2 tsp paprika
1 tsp kosher salt, divided
1 tsp black pepper, divided
2 tbsp butter
1 large carrot, halved lengthwise and cut into 1 1/2-inch long pieces
2 1/2 tbsp flour
2 cups chicken broth
4 thyme sprigs
1 lemon, sliced
3 cups hot cooked mashed potatoes for serving, optional

Pat chicken dry with paper towels (this makes it cook up more crispy). Sprinkle with paprika and 3/4 teaspoon of the salt and 3/4 tsp of the pepper.

Melt butter in a large skillet (enameled coated cast iron skillet with lid is recommended) over medium-high heat. Place half the chicken, skin side down, in the skillet and cook until golden brown, about 6 minutes. Remove from skillet and repeat with remaining chicken.

Place carrots in the pan and cook, stirring occasionally, about 7 minutes or until browned. Add the flour and cook, stirring, 1 minute to blend. Add the broth, thyme, and remaining salt and pepper. Bring the mixture to a boil and place the chicken, skin side up, over the carrots.

Place the lid partially over the skillet, reduce heat to medium-low, and cook until the chicken is cooked through, about 20 more minutes.

Remove the thyme, add the lemons, and serve with the mashed potatoes, if desired.

Yield: 4 servings

This is basically an old SL recipe.

Wednesday, March 14, 2018


This recipe takes right at an hour but only about 20 minutes of that is work on your part. The rest is cooking time. This is a recipe I got a year or two ago from a Southern Living magazine.

1/4 cup salted butter, divided
2 cups sliced carrots
1 cup diagonally sliced celery
1 cup chopped yellow onion
1/2 cup + 2 tbsp all-purpose flour, divided (Personal note: I only use white whole wheat)
3 1/4 cups chicken broth
1 bay leaf
3/4 tsp kosher salt, divided
3 cups coarsely shredded rotisserie chicken (Personal note: Buy chicken at deli!)
1/2 cup coarse plain yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/2 cup whole buttermilk
2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh tarragon

Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Add the carrots, celery, and onion; cook, stirring occasionally until the onions are tender, about 5 to 6 minutes. Add 2 tablespoons of the flour and cook, stirring occasionally, 1 to 2 minutes. Add the broth, bay leaf and 1/2 teaspoon of the salt. Bring mixture to a boil and cook, stirring occasionally, until thickened. This will take about 4 to 5 minutes. Stir in the chicken and remove pot from the heat.

Whisk together the cornmeal, baking powder, baking soda, 1/2 cup flour, and the remaining salt in a medium bowl. Cut the remaining butter into the mixture using a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, parsley and tarragon, stirring just until moistened.

Place pot back over medium heat and drop dumpling dough by tablespoonfuls about a 1/2-inch apart into the hot mixture. Cook and cook until the dumplings are done and dry to the touch, about 15-20 minutes. Serve immediately.

Yield:  6 servings of 2 dumplings and 1 cup chicken mixture


2 cups cooked rice
1 2/3 cups milk
1/2 tsp vanilla
Pinch of salt
3/4 cup white chocolate chips
1 cup frozen cherries, thawed

In a saucepan, over medium heat, bring the rice, milk, vanilla, and salt to a simmer. Cook while stirring occasionally until creamy,  6 to 8 minutes. Remove from the heat.

Stir the chips into the rice mixture and let set a few minutes for chips to melt.

Divide the cherries among 4 dessert dishes and top with the rice pudding.

Yield: 4 servings

Tuesday, March 13, 2018


3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1 pkg (12-oz) Nestle Toll House semi-sweet chocoate morsels
1 jar (7-oz) marshmallow cream
1 cup macadamia nuts
2 tbsp orange flavored liqueur

In a heavy saucepan, combine sugar, butter and evaporated milk. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from the heat.

Add the chocolate morsels to the hot mixture and stir until melted and mixture is smooth. Add the marshmallow cream, nuts and liqueur; beat until well blended.

Pour into a foil-lined 9 x 13-inch pan. Chill until firm.

Yield: Approximately 2 1/2 lbs

This is a Nestle recipe and photo.

Saturday, March 10, 2018


Maybe it's because I hate chicken but I have never been able to make a decent chicken gravy. I saw this recipe from the cookin' chicks and decided it was simple enough even for me.

  • 3 tbsp butter
  • 5 tbsp flour
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Melt the butter over medium heat in a saucepan.
  2. Add flour and blend thoroughly.
  3. Slowly add in the broth, salt, and pepper.
  4. Allow to simmer until mixture thickens.
  5. Serve!