SPEEDY CHICKEN STEW

2 (14-ounce) cans chicken broth

2 chicken bouillon cubes

1 (20-ounce) package frozen cream-style corn

1 (10-ounce) package frozen baby lima beans

1 large baking potato, peeled and diced

1 small jalapeno pepper, seeded and minced (optional)

1/2 large sweet onion, diced

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried thyme

3 cups chopped cooked rotisserie chicken

1 (14-1/2-ounce) can seasoned diced tomatoes with garlic, basil, and oregano

1 (6-ounce) can tomato paste

In a Dutch oven, combine the broth, bouillon, corn, lima beans, potato, jalapeno, onion, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat, stirring often.

Reduce the heat and simmer 15 to 20 minutes until veggies are tender.

Stir in the chicken, tomatoes, and tomato paste; simmer another 10 minutes.

Note: I got this recipe from the Southern Living Annual Recipes Book 2003.

TACO POTATO SALAD

 This is a recipe I got from Mr. Food several years ago. Quite a different twist on potato salad.

3 lbs white potatoes
2 cups mayonnaise
1 pkg (1.25-oz) taco seasoning mix
1 cup shredded cheddar cheese
1/2 cup green onions or scallions
1 can (2.25-oz) sliced ripe olives, drained
1 cup coarsely crushed ranch flavored tortilla chips (I'm not big on ranch so usually use plain or dorito flavored)

Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat and cook 20 to 25 minutes until fork tender. Drain and cool.

In a medium mixing bowl, combine the mayonnaise and taco seasoning mix; mix together well.

Cut cooled potatoes into chunks and place in a large bowl.  Add mayo mixture, cheese, onions, olives, and crushed chips until thoroughly combined.

Cover potato salad and refrigerate until serving time.

HEALTHY KNOCK-OFF OF WENDY'S FROSTY

3/4 cup Almond or Coconut Milk

1-2 Tbsp unsweetened Cocoa powder

about 15 ice cubes
1/2 tsp Vanilla
1/3 of a Banana (Even better - use 1/2 to a whole frozen banana and less ice)

Blend and enjoy.

HOT CURRIED FRUIT

1 can sliced peaches

1 can sliced pears
1 can (20-oz) pineapple chunks
1 small jar Marischino cherries
1 can apricot halves
1 stick butter
1 cup brown sugar
1 1/2 tsp curry powder

Preheat oven to 350 degrees.

Drain all the fruits and arrange in a baking dish.

Place the butter, brown sugar and curry powder in a small saucepan and heat until butter and sugar are melted. Pour the mixture over the fruit.

Bake at 350 degrees for 40-45 minutes.

Serves 6.

I got this recipe and photo from a Reiman magazine many years ago..

EASY CHEESY SAUSAGE PIE

1 lb bulk pork sausage

1/2 cup chopped onion
1 tbsp minced garlic
1/3 cup tomato paste
1 cup frozen corn
1 can (14.5-oz) diced tomatoes with Italian-style herbs - do not drain
1 can (2.25-oz) sliced ripe olives, drained
1 pie shell, unbaked
1 1/2 cups shredded Cheddar cheese

Preheat oven to 350 degrees.

In a large skillet, cook the sausage, onion, garlic over medium heating, stirring frequently until the sausage is browned. Drain well and discard the drippings. Stir in the tomato sauce, corn, tomatoes and olives.

Spoon the above mixture into the pie shell.

Bake pie at 350 degrees for 30 to 40 minutes or until the crust is golden brown. Sprinkle the cheese over the pie and bake an additional 10 to 15 minutes for cheese to melt and start to brown.

Allow pie to stand for 10 minutes before cutting into wedges to serve.

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SPINACH AND FETA QUESADILLAS

1 (8-oz.) container fat-free cream cheese

 

1/4

teaspoon garlic powder

 

1/4

teaspoon pepper

 

8

(8-inch) flour tortillas

 

1

(9-oz.) pkg. Green Giant™ Frozen Spinach, cooked, squeezed to drain

 

1

medium red bell pepper, finely chopped (1 cup)

4

oz. (1 cup) crumbled feta cheese

In small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and cheese on half of each tortilla; fold tortillas in half.

Heat large nonstick skillet over medium heat until hot. Place 2 folded tortillas in skillet; cook 1 to 2 minutes on each side or until golden brown.

Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas. Cut each quesadilla into 4 wedges. Serve warm.

Yield: 32 appetizer quesadillas

Note: This is a recipe I got from Pillsbury so that is why it says Green Giant spinach. Since it is their recipe I left their brand in but any brand is fine.

PISTACHIO CRANBERRY SCONES

2 cups white whole-wheat flour

1 cup all-purpose flour
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1 tbsp grated orange peel
6 tbsp butter
1/3 cup Splenda granulated
3/4 cup low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Preheat oven to 425 degrees.
Spray a large cookie sheet with nonstick cooking spray.

In a large bowl, combine the flours, cream of tartar, baking soda, salt, and orange peel; cut in the butter using a pastry blender until the mixture is crumbly. Add the Splenda and the milk to the flour mixture. Stir just until the ingredients are moistened. Stir in the cranberries and the nuts.

Pat out the dough to about 3/4-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch biscuit cutter. Place scones on the prepared baking sheet.

Bake for 12 to 15 minutes at 425 degrees or until the scones are lightly browned.

Yield: 14 scones 

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MEXICAN CHICKEN AND RICE

This is another clipping from a rural electric co-op newsletter.

MARINATED CUCUMBERS, ONIONS, AND TOMATOES

This is a recipe I saw on a cousin's facebook post. Goes together quickly but marinates for 2 hours.

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

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EASY BEEF SHORT RIBS

This old recipe calls for lard. I suggest you change that to olive or canola oil. It is not a quick recipe but it is easy.

3 lb beef short ribs

3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water

Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.

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JIFFY KENTUCKY SPOON BREAD

Growing up in Southern Indiana we often visited friends and relatives in Kentucky. I don't know which ones had this recipe but it makes a good "corn" bread.

8-oz creamed-style corn
8-oz whole-kernel corn
8-oz sour cream
1 egg
1 stick butter, softened
1 pkg (box) Jiffy cornbread mix

Preheat oven to 350 degrees and grease a glass baking pan. Mix all the ingredients together in a bowl using a spoon (not a mixer!). Pour into the baking pan and bake at 350 degrees for 30 minutes.

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TURKEY SAUTEED WITH PEARS AND PECANS

This is another recipe clipping from my late mother's shoe box of recipes. I don't eat turkey so I have never tasted this.

Click on recipe to enlarge for easier reading.

ZUCCHINI-CARROT CASSEROLE

This recipe is from a great cook in the community where I grew up. She has been gone for years now, but here recipes live on.

4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 tbsp butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream

Cook the zucchini in salted water until tender; drain. Cook the carrots and onions in two tablespoons of the butter until tender; add the cooked zucchini and set aside.
Mix the stuffing cubes with the remaining four tablespoons of butter; set aside. Mix the cream of chicken soup with the sour cream in a large bowl until well blended. Add the cooked vegetables to the soup mixture. In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture. Bake at 350 degrees for 35 minutes.

FILE PHOTO FOR REFERENCE ONLY

SHOESTRING POTATO TUNA SALAD

 This recipe is from one of my late mother-in-law's co-workers around 50 years ago.

1 cup grated raw carrot
1 cup finely chopped celery
1/4 cup finely chopped onion
1 can (9-oz) tuna, drained and flaked
Mayo-style salad dressing
1 large can shoestring potatoes
lettuce leaves
tomato wedges

In a mixing bowl, combine the carrot, celery, onion, and tuna. Add enough salad dressing to moisten. Put into a bowl with a lid, cover and chill well. Just before serving, stir in the shoestring potatoes. Serve on individual salad places by placing a scoop of the salad on a lettuce leaf and garnishing with a tomato wedge.

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CHOCOLATE ZUCCHINI MUFFINS

1. 1/2 cup all-purpose flour
2. ½ cupbrown sugar
3. ½ teaspooncinnamon
4. ¼ cup (½ stick)Challenge Butter, softened
5. ½ cupchopped walnuts
6. 2½ cupsall-purpose flour
7. 6 Tablespoonscocoa
8. 1 teaspoonsalt
9. 1 teaspoonbaking powder
10. ½ teaspoonbaking soda
11. ¾ cup (1½ stick)Challenge Butter
12. 1 cupsugar
13. ¾ cupbrown sugar
14. 3eggs
15. 2½ cupsgrated zucchini (unpeeled)
16. 1 teaspoonvanilla

1. Preheat oven to 350°F. Butter two standard 12-cup muffin pans or line pans with paper liners.

2. Step 2

   Combine ½ cup each of flour and brown sugar with cinnamon in a small bowl. Blend in ¼ cup butter with fork until mixture resembles coarse crumbs. Stir in nuts and set streusel mixture aside.

3. Step 3

   In a large bowl, whisk together flour, cocoa, salt, baking soda, baking powder. Set aside.

4. Step 4

   In a mixing bowl, cream butter and sugar until light and fluffy.

5. Step 5

   Beat in eggs.

6. Step 6

   Blend in flour mixture along with zucchini and vanilla.

7. Step 7

   Divide mixture between prepared muffin cups (about ¼ cup per each cup) and top with streusel mixture (about 1 Tablespoon per each muffin).

8. Step 8

   Bake for 20-25 minutes or until center is firm and tests done.

Source: Challenge Home Economist

CANTALOUPE CHICKEN SALAD

1 cantaloupe, peeled, seeded, and diced

1 cup diced cooked chicken
1/2 cup halved seedless green grapes
1 cup finely chopped celery
1/2 cup chopped pecans
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp. soy sauce
1 tsp curry powder
dash of salt

Combine the cantaloupe, chicken, grapes, celery, and pecans in a large bowl with a lid; set aside.

Mix together in a small bowl, mayonnaise, sour cream, soy sauce, curry powder, and salt.

Gently fold the mayonnaise mixture into the chicken mixture until the chicken mixture is completely coated.

Cover dish and refrigerate for at least an hour before serving.

Yield: 4 servings

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EASY BAKING POWDER BISCUITS

2 cups all-purpose flour

3 tsp baking powder
1/2 tsp salt
1/3 cup butter flavored shortening
3/4 cup milk

Sift the flour, baking powder, and salt together into a mixing bowl. Cut the butter flavored shortening into the flour mixture until crumbly. Add the milk and stir to blend. Turn onto a lightly floured surface and knead gently. Roll out and cut with a biscuit cutter or a glass. Bake at 450 degrees for about 12 minutes.

Yield: 10 biscuits

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JIFFY CAKE MIX HOT ROLLS

 This is an old church cookbook recipe.

1 box Jiffy brand white cake mix
1 pkg dry yeast
1 1/4 cups warm water
3 cups flour

Mix all the ingredients together in a large bowl. Set in a warm place and let rise until double in size. Punch down and shape into rolls. Dip into vegetable oil and let rise again. Put into greased muffin cups or arrange in a pan. Bake at 375 degrees until browned.

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MACARONI CASSEROLE WITH PIMENTO

This is an old recipe from my childhood neighborhood in Southern Indiana.

1 pkg (8-oz) macaroni
1/2 cup mayonnaise
1/4 cup diced green bell pepper
1/4 cup diced pimento
1 medium onion, diced
1/2 tsp salt
1 can cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese

Preheat oven to 325 degrees.

Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.

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HELLMAN'S CLASSIC POTATO SALAD

1 cup Hellman's Real Mayonnaise

2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 cup pepper
4 cups cooked, cubed, peeled potatoes (about 5 or 6)
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt, sugar, and pepper. Gently stir in the potatoes, celery, onion, and eggs. Cover and chill until serving time.  Serve on a bed of lettuce leaves, if desired.

FRESH STRAWBERRY PIE

I have had this recipe since I was in high school. It is still a family favorite, one of my grandchildren's favorites.

2 9-inch deep dish pie shells, baked
1 1/2 cups sugar
5 tbsp cornstarch
2 small pkgs strawberry gelatin
2 1/2 cups boiling water
2 pints fresh strawberries, washed and stemmed (Cut in half if extremely large)
Whipped cream for serving

Cook the sugar, cornstarch, gelatin, and boiling water together in a medium saucepan over medium to medium-high heat. Cook until the mixture is bubbly, thickened, and has turned a clear red. Stir during cooking.

Arrange the strawberries in the two pie shells while the filling cools slightly.

Gently pour the gelatin mixture over the berries.

Chill until completely set.

Serve with whipped cream.

SYRIAN EGGPLANT STEW

I got this recipe years ago from a lady in the Ft. Worth, Texas area. It was an old family favorite her grandmother had made for her. It takes a full hour but the last half of the time is just simmering in the pot.

1 large eggplant
3 or 4 garlic cloves
1/3 cup olive oil
1 large onion, coarsely chopped
2 cans tomatoes
1 cup water
salt and pepper, to taste
1 tbsp fresh parsley
1 tbsp capers, rinsed
1/3 cup Greek olives, pitted

Prepare this dish in a large, heavy Dutch oven.

Peel and crush garlic. Cut eggplant into cubes and lay out on a clean kitchen towel. Salt eggplant and let sit for 10 minutes. Heat the olive oil in the Dutch oven. Saute garlic in the medium-hot oil until it just starts to brown; remove from the pan. Add the eggplant to the pan and saute for 10 minutes. Add the onion and saute for another 10 minutes or until onion is getting soft. Add the tomatoes and water. And additional salt and pepper to taste. Simmer mixture for 30 minutes on low heat. Add the capers and olives. Add the parsley just before serving.

Note: Serve a hot crusty bread with this stew. Also, this stew is great as leftovers.

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BLACKBERRY CORNBREAD MUFFINS

2 cups self-rising white cornmeal

1/2 cup sugar
5 large eggs
1 carton (16-oz) sour cream
1/2 cup butter, melted
2 cups frozen blackberries

Preheat oven to 450 degrees.
Lightly grease 2 twelve-cup muffin tins; set aside.

In a large bowl, stir the cornmeal and sugar together; make a well in center of the mixture.

Whisk together the eggs, sour cream and butter; add to the cornmeal mixture, stirring just until the dry ingredients are moist.

Fold the blackberries into the batter.

Spoon the batter evenly into the prepared muffin tins, filling each about 3/4 full.

Bake at 450 degrees 15 to 17 minutes or until tops are golden brown.

Allow to cool in the pans on a wire rack for 5 minutes before removing from pans.

Note: This is a recipe I got from Southern Living over ten years ago.

SAUSAGE EGG NESTS

 This recipe is from the LAKE FORK LODGE BASS AND BREAKFAST in Alba, Texas over twenty years ago.

1 lb pork sausage

1 2lb bag shredded hash brown potatoes, frozen

1/4 cup milk

Shredded American cheese

12 eggs

salt and pepper to suit your taste

free clipart breakfast sign

Brown the sausage, crumbling as it cooks. Remove from the pan but leave drippings in the pan.

Cook the potatoes in the sausage pan just long enough to get them mostly thawed, about 5 minutes. Stir in the cooked sausage and the cheese (amount your prefer of cheese).

Pour into a 10 X 13 inch baking dish. Pour the milk overall and season to taste with salt and pepper.

Make 12 indentations in the mixture and add a cracked egg into each indentation.

Bake at 350 degrees for 20 minutes.

Yield: 6 to 8 servings.

HOMEMADE GREEN BEAN CASSEROLE

1 1/2 lb fresh green beans, trimmed

2 tbsp butter
1/4 cup flour
1 1/2 cups low-fat milk
1/2 cup nonfat buttermilk
1 tbsp dry Ranch Dressing mix
2 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp black pepper
1 tsp butter
1 pkg (8-oz) sliced fresh mushrooms
nonstick cooking spray
1 cup French fried onions, crushed
1/2 cup panko
2 plum tomatoes, seeded & chopped

Preheat oven to 350 degrees.

Cook green beans in enough boiling salted water to cover for 4 to 6 minutes or until desired tenderness; drain well. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

Melt 2 tbsp butter in a Dutch oven over medium heat; whisk in the flour until smooth. Cook, whisking constantly, for a minute.  Gradually whisk in the 1 1/2 cups of milk; cook, whisking constantly, 3 to 4 minutes until thickened and bubbly. Remove from the heat and whisk in the buttermilk, dressing mix, thyme, salt, and pepper.

Melt the 1 teaspoon of butter in a medium skillet over medium-high heat; add the mushrooms and saute 6 to 8 minutes until browned. Remove from heat and allow to stand for 5 minutes.

Gently toss the green beans and mushrooms in the buttermilk sauce.

Spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer green bean mixture into the baking dish.

Combine the French fried onion, panko, and tomatoes; sprinkle over the green bean mixture.

Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly.

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