CAMPBELL'S CHICKEN-AND-CHEESE FETTUCCINE

An old recipe from Campbell's Soup.  Good way to use up leftover chicken.

1 tbsp margarine or butter
1 clove garlic, minced
1 1/2 cups cooked chicken, cut in strips
1 can (10 3/4-oz) Campbell's condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz dry)
Chopped fresh parsley and kale leaves for garnish, if desired

In a 10-inch skillet, over medium heat, in hot margarine or butter, cook garlic 2 minutes, stirring occasionally.

Stir in the chicken, soup, milk, and cheese.  Heat to boiling.  Reduce heat to low.  Cook 5 minutes, stirring occasionally.

To serve, pour over the fettuccine; toss to coat.  Sprinkle with parsley and garnish with kale leaves, if desired.

Makes 4 main dish servings or about 5 cups.

CHILI PASTA SKILLET MEAL

1 lb lean ground beef
3/4 cup chopped onion
1 can (15-oz) kidney beans, rinsed and drained
1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain
1 can (8-oz) tomato sauce
1/2 cup elbow macaroni, uncooked
1 can (4-oz) diced green chilies, drained
1 tbsp chili powder
1/2 tsp garlic powder
1/2 cup shredded Mexican-blend cheese

In a large skillet cook the ground beef and onion over medium-high heat until the meat is browned.  Stir, using a large spoon to break up the meat as it cooks.  Drain well in a colander.

Return meat/onion mixture to the skillet after it has been wiped out with a paper towel.  Stir in the beans, tomatoes, tomato sauce, macaroni, chilies, chili powder, and garlic powder.  Bring to a boil and reduce the heat to low.  Cover and simmer 20 minutes or until the macaroni is tender.  Stir often during the cooking time.

Remove skillet from the heat and sprinkle the cheese overall.  Let stand a couple of minutes for the cheese to melt.

Serves 4 to 6.

Note: This is also a good recipe for diabetics as the carbs and protein grams are almost equal per serving.

file photo for reference

BUTTER BOILED CORN ON THE COB

Tis the season for fresh corn on the cob.  And the internet is buzzing with ways to prepare said corn.  This is one I saw this morning that I have never heard of.  It was posted by one of my friends who had gotten it elsewhere so I have no idea who to credit.  There were several comments to the post from people who had tried it.  Most were saying it was wonderful.  One lady from Iowa said she couldn't tell any difference. Several said it requires no butter when served.  Here it is if you want to try it.

Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!

HOT REUBEN CASSEROLE

For those of you who don't know, I also write a health blog about how foods and eating affects our health.  I have posted a few times about how sauerkraut is a healthy food.  If you don't like sauerkraut or you are just starting to try it, give this recipe a try.  Sometimes it is easier to learn to like a food when you aren't eating it by itself.

2 cans (10-oz each) chopped sauerkraut, drained
1 lb thinly sliced corned beef, coarsely chopped
3/4 cup Thousand Island salad dressing
1/2 lb thinly sliced Swiss cheese
5 1/2 cups coarsely crumbled rye bread
1/4 cup butter, melted

In a greased 8 x 11 1/2-inch baking dish or pan, layer the sauerkraut, corned beef, dressing, cheese, and bread crumbs in the order listed.  Drizzle the butter over all.

Bake casserole uncovered in 375 degree oven for 30 to 40 minutes or until the casserole is heated through and the bread crumbs are lightly browned.

Note:  I first found this recipe in an old Leisure Arts book of foods good for gifting. If you choose to take this casserole to someone for them to bake later, all you need to give them for directions is the last paragraph of baking instructions above.  Thus the 10 minute variation in cooking time.  When making at home for a family meal the 30 minutes should be long enough.  If made ahead and refrigerated, it may take 40 minutes.

FRIED CORN AND ONIONS

This is an old recipe from the 1960s.

1/3 cup butter or margarine
2 medium onions, sliced thin
2 12-ounce cans Mexican-style whole kernel corn, drained

Melt butter in skillet.  Add onion; sprinkle with some salt and a dash of pepper.  Cover; cook over low heat 5 minutes, shaking skillet often.  Add the corn; mix.  Heat uncovered 5 minutes, stir often.  Season to taste. Serves 6 to 8.

This is the old cookbook this recipe is from.

QUICK AND EASY PEANUT BUTTER & FUDGE PIE FROM KEEBLERS

This recipe is a recipe from a Keeblers magazine ad that I cut out severals ago.  It is a great make-ahead dessert since he has to freeze overnight but only takes a few minutes to make.

TORTELLINI SALAD

1 lb fresh broccoli florets*
2 cups tightly packed fresh baby spinach leaves, torn into bite-size pieces
1 cup diced red bell pepper
2 pkgs (9-oz each) small cheese-filled tortellini, cooked, drained, cooled
1/4 cup red wine vinegar
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt

Steam broccoli until crisp tender.

Steam spinach until just wilted.

In a large bowl combine broccoli, spinach, red pepper and tortellini; toss well.

In a small bowl, combine the vinegar, oil, lemon juice, sugar, and garlic salt; blend well.

Pour the dressing over the tortellini and vegetables in the large bowl and toss to coat well.

Serves 4.

*May use asparagus instead of broccoli.

CUBE STEAK HAYSTACKS

This is a recipe I got from Betty Crocker in 1971.

1 package hash browns with onions, cooked according to package directions

2 tablespoons shortening, melted in a large skillet.

6 beef cubed steaks, cook in the melted shortening for 3 to 5 minutes per side over medium heat; remove from skillet.  Sprinkle with 1/2 teaspoon salt to season.

Spread 2 teaspoons catsup over the top of each steak.

Top each steak with 1/2 cup of the prepared hash brown potatoes and top each with 1 tablespoon shredded cheddar cheese.

Return the skillet to the heat, cover and cook over low heat for a couple of minutes until cheese melts.

Yield: 6 servings.

CHUCKWAGON STEW

CHUCKWAGON STEW

1 lb lean ground beef
2 medium potatoes, skins on, cut into half-inch pieces
1/4 cup instant minced onion
1 tsp salt
1 tsp instant beef bouillon
1 can (1 lb) whole tomatoes
1 can (8-oz) cut green beans

Cook the ground beef in a large cast-iron skillet over camp-fire, stirring to crumble, until browned; drain well.

Stir in the potatoes, onion, salt, and bouillon.  Add the liquid from the tomatoes (not tomatoes) to the mixture.  Heat to boiling, reduce heat or move to a less hot area of the fire.  Cover and allow to simmer about 15 minutes.  Stir in the tomatoes and green beans, breaking up tomatoes.  Replace cover and simmer another 5 minutes or until the potatoes are tender.

Serves 3 or 4.

ALABAMA ORANGE SLICE COOKIES

1 1/2 cups brown sugar
1/2 cup shortening
2 large eggs
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 lb orange slice candy
1/2 cup flour
1/2 cup flaked coconut
1/2 cup chopped nuts
1/2 cup rolled oats

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In large mixing bowl cream the brown sugar, shortening, and eggs together until light and fluffy.

In a separate bowl, combine the sifted flour with the baking soda and salt; blend into the creamed mixture.

Dice the orange slice candy; mix with the 1/2 cup flour.  Add candy to the cookie mixture.  Stir in the coconut, nuts, and oats.

Roll dough into 1-inch balls and place on the prepared cookie sheets.  Press each ball lightly with a fork to form criss-cross pattern, if desired or lightly with back of large spoon.

Bake at 325 degrees for 10 to 12 minutes.

OVEN CORN ON THE COB

I saw this on Pinterest but wasn't sure.  However, a friend of mine did her corn this way on July 4th and she said she will always cook hers this way now.

Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

COLA GRILLED PORK CHOPS

Note: I do not recommend substituting diet soda.

1 12-oz can cola
1 cup ketchup
1/4 cup apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in pork chops

In a medium saucepan combine the cola, ketchup, vinegar, onion powder, garlic powder, and pepper; simmer about 20 minutes until sauce has reduced to approximately 1 cup.  Remove from heat and set aside.

Heat an electric grill to medium-high or coals of charcoal grill to medium-hot.  Lightly spray grill rack with nonstick cooking spray.

Grill chops 6 to 8 minutes per side, brushing generously with the cola sauce.