Thursday, November 30, 2017


3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen peas and carrots OR mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper

In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.

Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.

 Note: File Photo

Wednesday, November 29, 2017


1 lb fresh green beans, whole
1 teaspoon salt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
2 green onions, thinly sliced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Lettuce leaves, if desired
Shredded Mexican Blend cheese for garnish, if desired
2 slices bacon*, fried, drained and crumbled for garnish, if desired

In a saucepan with a small amount of water to steam, place the green beans and salt. Cover and cook 7 to 8 minutes until crisp tender. Immediately drain and rinse in cold water. Drain from cold water once cooled.

In a bowl large enough to toss the green beans, combine he oil, lemon juice, green onions, pepper and paprika. When well combined, add the green beans and toss to coat well. Serve on a bed of lettuce leaves, if desired. Sprinkle with the cheese for color and flavor, if desired.

*May substitute real bacon bits.

Yield: 6 servings
 File Photo for Reference Only

Tuesday, November 28, 2017


This is from my vintage recipe collection.

2 cans (6 1/2 or 7-oz each) tuna, drained and flaked
1/3 cup mayonnaise
2 teaspoons lemon juice
shredded lettuce
1 large tomato, sliced
4 hard cooked eggs, finely chopped

Combine the tuna, mayonnaise and lemon juice together and chill. Place shredded lettuce on 6 salad plates; top each with tomato slice and a sixth of the tuna salad mixture. Sprinkle chopped egg around the rim of lettuce. Top with Pirate's Dressing; recipe follows.

1 cup mayonnaise
1/2 cup tomato catsup
1/2 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon sweet pickle relish
dash salt
dash pepper

Combine all the ingredients together well and chill.
Yield: approximately 2 cups dressing. Store in refrigerator.

Note: I don't have a picture of this recipe.

Monday, November 27, 2017


8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups Cool Whip
1 1/2 cups apple pie filling (homemade or store bought)
2 tablespoons caramel sauce
1 cup graham crackers, crushed
2 tablespoons butter, melted
In a large bowl, beat cream cheese, sugar and vanilla extract. Once combined, fold in cool whip. Scoop into a piping back or ziplock bag with a corner cut off, to make layering easier.

In a second bowl, mix together apple pie filling and caramel sauce. Scoop into a piping bag  or ziplock bag with a corner cut off to make layering easier.
In a third bowl, combine crushed graham crackers and butter. Mix until it is the consistency of wet sand.

In a mason jar (or any any glass jar/cup) build your cheesecake: 1 layer graham cracker crust, 1 layer cheesecake mixture, 1 layer apple pie filling. Continue this pattern until you reach the top. Cover the top with a dash of caramel sauce and a thin layer of crushed graham crackers. Flatten.

Serve and enjoy!  

Note: I got this recipe and photo from a cousin.


3 cups frozen hash brown potatoes
1 tsp Cajun seasoning
4 egg whites
2 whole eggs
1/4 cup low-fat milk
1 tsp dry mustard
1/4 tsp black pepper
1 pkg (10-oz) frozen stir-fry vegetables
1/3 cup water
3/4 cup cooked lean pork
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray and spread the potatoes over the sheet. Sprinkle the Cajun seasoning over the potatoes and bake at 400 degrees for 16 minutes. Remove from oven and reduce the temperature to 350 degrees.

In a small mixing bowl, beat the egg whites, whole eggs, milk, mustard and pepper together.

Place the vegetables and water in a medium overproof nonstick skillet. Cook over medium heat for 5 minutes or until the vegetables are crisp-tender; drain.

Add the pork and potatoes to the vegetables in the skillet; stir lightly. Add the egg mixture; sprinkle with the cheese. Cook over medium-low heat for 5 minutes. Place skillet in oven and bake 5 minutes or until the egg mixture is set and the cheese is melted.

Yield: 4 servings

 Note: File Photo for reference only.

Saturday, November 25, 2017


1/2 cup honey
1/4 tsp paprika
1/4 tsp curry powder
1/8 tsp ground ginger
1/4 tsp ground cinnamon
2 lbs lean ground beef
1/4 cup low-sodium soy sauce
1 can (23-oz) sliced pineapple, drained
8 hamburger buns or sandwich rolls, split, buttered, and toasted
8 cheese slices, optional
Lettuce leaves, optional

In a large bowl combine the honey, paprika, curry powder, ground ginger, and ground cinnamon. Add the ground beef to the mixture and mix together well. Shape into 8 equal patties.

Grill hamburgers over medium-hot heat 3 to 4 minutes per side. Brush with the soy sauce and grill another 5 or 6 minutes until juices run clear or burgers are done to suit you. Baste and turn a couple of times during this cooking. Shortly before burgers are done, grill the pineapple slices until browned, turning once to brown each side.

To serve, place burgers and pineapple slices on the toasted buns or rolls and add cheese slices, a lettuce leaf and/or other condiments, if desired.

 Note: File Photo

Friday, November 24, 2017


I have listed this recipe as a quick recipe because it is quick to make. It does, however, require chilling time!

1 cup granulated sugar
1/4 cup cornstarch
1 1/4 cups milk (evaporated milk makes a richer pie)
3 large egg yolks
2/3 cup lime juice
1/2 stick of butter, cut up
2 teaspoons lime zest
1 cup sour cream
1 (6-oz) ready-made graham cracker crust
Whipped cream for garnish
Thin lime slices for garnish

In a medium, heavy-bottomed saucepan mix sugar and cornstarch together. Whisk in the milk until smooth; add egg yolks and continue to blend until blended in. Stir in the lime juice. Add butter and whisk constantly over medium heat 7 to 9 minutes, just until boiling. Remove from the heat and stir for 1 minute. Stir in the zest until blended. Cover filling with plastic wrap and refrigerate 1 hour. Gently whisk in the sour cream until well blended. Pour filling into the pie shell. Cover with plastic wrap or the lid from crust and refrigerate at least 6 hours. Before serving, garnish with whipped cream and thin lime slices if desired.

Note: File Photo

Wednesday, November 22, 2017


2 cups all-purpose flour
3/4 cup cornmeal
2 tbsp sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 tbsp white vinegar
1 cup -1 tbsp milk
2/3 cup solid shortening

Preheat oven to 425 degrees.

In a large bowl, blend the flour, cornmeal, sugar, baking powder, salt and baking soda.

Pour the vinegar into a 1 cup liquid measure and add milk to make 1 cup.

With a pastry cutter or two knives, cut shortening into the flour mixture until mixture resembles the size of small peas. Stir in the milk until mixture is moist and dough comes together.

Dust a counter top or board with cornmeal and turn dough out on it. Pat dough out to a half-inch thickness. Cut out with a biscuit cutter or glass dipped in cornmeal and place on a baking sheet. Re-roll scraps and cut out more biscuits.

Bake at 425 degrees for 18 - 20 minutes or until golden brown.

These biscuits are really good with stews.

File Photo

Tuesday, November 21, 2017


1 pkg (4-serving) lime-flavored gelatin
3/4 cup boiling water
1/2 cup cold water
enough ice cubes to make cold water reach 1 cup
1 cup vanilla frozen yogurt

Dissolve the gelatin in the boiling water. Add the cold water with ice to the mixture and stir until slightly thickened; remove remaining ice. Stir in the frozen yogurt and spoon into dessert glasses or cups.

Yield:: 6 servings

Monday, November 20, 2017


1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4

Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.

Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.

Note: File Photo

Friday, November 17, 2017


1 lb large fresh mushrooms
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Pepperidge Farms Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten

Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.

Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.

Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.

Yield: approximately 18 mushroom caps.

Note: I have had this so long I can't remember for sure but I believe this is an old TOH recipe and picture.

Thursday, November 16, 2017


1/3 cup instant cocoa mix
1/4 cup instant coffee powder or granules
4 cups boiling water
whipped cream for topping

In a heatproof container, mix the instant cocoa mix and the instant coffee until combined well. Pour the boiling water over the cocoa-coffee mix; stir until dissolved. Pour into 4 to 6 coffee cups, depending on size. Top each coffee with some whipped cream. Lightly dust with unsweetened cocoa, if desired.

Wednesday, November 15, 2017


3/4 cup semisweet chocolate chips
3 large egg whites, at room temperature
1/2 cup sugar
1 tsp vanilla extract

Adjust oven rack to the lower third of oven. Preheat oven to 350 degrees.
Line 2 large cookie baking sheets with parchment paper; set aside.

Microwave chocolate chips on high for 1 minute. Stir until melted.

Beat the egg whites, slowly adding the sugar until the egg white are stiff but are not dry. Stir in the melted chocolate and the vanilla extract.

Drop by teaspoonfuls onto the parchment lined baking sheets; bake 7 minutes or until the tops are dry. Allow to cool on the parchment.

Yield: 64 meringues
 Note: File Photo

Saturday, November 11, 2017


1 boneless sirloin steak, 1-inch thick
2 tbsp Worcestershire sauce
3/4 cup catsup
1 medium yellow onion, chopped fine
1/4 cup water
1/4 cup butter
1 tbsp vinegar
1 tsp lemon pepper
1 tsp dry mustard
1/4 tsp cayenne
couple drops hot pepper sauce, optional

In a small saucepan combine the Worcestershire sauce, catsup, onion, water, butter, vinegar, lemon pepper, dry mustard, cayenne, and hot pepper sauce, if using. Bring the mixture to a boil, lower heat to simmer and cook for 10 minutes.

Place the steak over medium hot coals on outside grill or hot inside grill. Grill steak until done to suit taste, usually about 15 to 20 minutes. Turn steak only once while cooking. Brush the cooked side frequently with sauce while second side cooks. Remove from heat and allow steak to rest for a couple of minutes.

To serve, slice steak into thin slices and serve with the remaining sauce.

Note: File Photo

Friday, November 10, 2017


1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish

In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.

Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.

Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.

Note: File Photo

Thursday, November 9, 2017


1 box (2-layer size) yellow cake mix
1 stick butter, melted
2 large eggs
1 brick (8-oz) cream cheese, softened
1 lb powdered sugar, divided
chopped pecans and/or walnuts

Preheat oven to 350 degrees.

Mix together cake mix, melted butter and 1 egg until dough forms. Press the dough into a 9×13 baking dish; set aside.

Using a mixer, combine the cream cheese and remaining egg until smooth. Slowly and in batches, mix in 3/4 of the powdered sugar. Pour the cream cheese mixture over the cake dough using a spatula to spread evenly until dough is completely covered. Sprinkle the nuts and remaining powdered sugar over the top.

Bake at 350 degrees for 25 to 30 minutes. Allow to cool before cutting.

Yield: 24 bars

 Note: File Photo


4 cups chicken broth
1/4 tsp fresh ground black pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup uncooked egg noodles
1 cup cooked and cubed chicken

In a 2-quart saucepan over medium-high heat, bring the broth, pepper, carrots and celery to a boil. Stir in the noodles and chicken. Reduce heat to medium and cook about 10 minutes or until the noodles are tender.

Yield: 4 servings
Per serving: 103 calories, 3 g (1 sat) fat, 40 mg cholesterol, 1010 mg sodium, 6 g carbs, 1 g fiber, 12 g protein
Note: Above nutritional information based on regular chicken broth.

Note: File Photo

Wednesday, November 8, 2017


1 can (14-oz) sweetened condensed milk
1/2 cup creamy peanut butter
dash of salt
1 1/2 cups fine graham cracker crumbs

In a medium mixing bowl, combine the sweetened condensed milk, peanut butter, and salt; mix together well. Stir the graham cracker crumbs into the peanut butter mixture until well combined. Drop by teaspoonfuls, about 2-inches apart, on cookie sheet that has been lightly sprayed with nonstick cooking spray. Using the tines of a fork, make a criss-cross pattern on top. Sprinkle lightly with sugar, if desired. Bake at 375 degrees for approximately 12 minutes until lightly browned. Remove from oven and allow to cool on cookie sheet 2 to 3 minutes. Remove to wire racks to cool completely.

Note: File Photo

Tuesday, November 7, 2017


2 sweet potatoes
4 Yukon Gold potatoes
8 new red potatoes
1/4 cup + 2 tbsp extra-virgin olive oil
1 tsp dried tarragon
1/8 tsp salt
1/8 tsp black pepper

Preheat oven to 425 degrees.

Peel and cube the sweet and Yukon Gold potatoes. Scrub the red potatoes and cut into cubes. Place potatoes in a large saucepan with enough water to cover them. Lightly salt. Cover potatoes and bring to a boil. Boil for 3 minutes. Drain thoroughly in a colander.

Place the potatoes on a large nonstick cookie sheet with sides. Do not layer potatoes. Drizzle the olive oil over the potatoes and sprinkle with the tarragon, salt, and pepper.

Roast potatoes at 425 degrees for about 25 minutes. Serve hot.

Note: File Photo