PEACH ICED TEA

 1/3 cup honey

8-oz (1 1/3 cups) dried peaches

6 bags English breakfast tea

Fresh peach slices, lemon slices, and/or mint sprigs for serving

Bring honey and 1 cup water to a boil in a small pot over medium-high heat. Stir occasionally until honey is dissolved, about 2 minutes. Add the dried peaches and tea bags: remove from heat and steep, covered 5 minutes. Uncover and remove tea bags, squeezing gently to release tea. Discard bags. Cover and continue to steep dried peaches 20 to 25 minutes. Remove and discard dried peaches.

Transfer tea mixture to a pitcher and stir in 4 cups water. Chill at least an hour before serving over ice with the fresh peach slices, lemon slices and/or mint.

This recipe and photo are from Real Simple a few years ago.

WHITE BEAN DIP

1 can (15-oz) cannellini beans

1/4 cup extra-virgin olive oil, 

1/4 cup warm water

1 tsp salt

Combine all ingredients in a food processor and blend until smooth, Stir in a small amount of olive oil to thin dip, if desired. May be refrigerated in an airtight container up to 5 days.

Garnish as desired and serve with fresh veggies.

file photo for reference

HERBED GOAT CHEESE MASHED POTATOES

4 lbs Russet potatoes, peeled, cut into 2-inch chunks

1 cup half and half cream

1 cup chicken or vegetable broth

4-oz soft goat cheese

1/4 cup finely chopped scallions

1/4 cup finely chopped fresh chives

2 tbsp finely chopped flat-leaf parsley

Sea salt and pepper to taste

Place potatoes in a large pot of cold water and bring to a  boil over high heat. Reduce heat to medium and boil until tender, approximately 15-20 minutes.

Drain and return to the hot pot over low heat. Add half and half, broth, and cheese. Mash until of your desired consistency. Stir in scallions, chives, and parsley. Season with salt and pepper.

Recipe and photo from GLUTENFREE

SKILLET LEMON THYME GREEN BEANS

 2 lb fresh green beans, trimmed

2 tbsp butter 

2 tbsp fresh lemon juice

1 tbsp finely-grated lemon zest

1 tbsp finely chopped thyme or 2 1/2 tsp dried thyme

Salt and pepper to taste

Place beans in a large skillet with 1/2-inch water. Bring beans to a rapid simmer, cover, and steam 5 to7 minutes or until crisp tender. Drain and return to the pan. Add butter, juice, zest and  thyme; toss to coat. Season with salt and pepper.

file photo

PINEAPPLE AND CHEESE SALAD

This recipe is from a small Southern Indiana church community many years ago.

1 (No. 2 1/2) can sliced pineapple
1/2 lb cold Velveeta or American sliced cheese
18 large marshmallows, cut into fourths

Drain the juice from the pineapple. When well drained, dice the pineapple. Cube the cheese.

Mix:
3/4 cup sugar
Lump of butter (size of a small egg)
2 tbsp flour (rounded)
2 eggs

Stir in pineapple juice and cook, stirring constantly, in double boiler until thick, about 5 minutes. Let this custard get cold, then combine with diced pineapple, cubed cheese, and marshmallows. Sprinkle ground nuts on top (optional). Serve on a bed of lettuce leaf when chilled. Keep in refrigerator.

CANDIED DILL PICKLES

 I apologize as this most definitely is not a quick recipe as making pickles never is. It is, however, an easy pickle recipe for those who like homemade (the best) pickles.

This is another old recipe from my Southern Indiana childhood. We always made our own pickles. Store bought pickles were rare in our area.

Slice cucumbers lengthwise in quarters. Cover with 1/2 cup salt to 1 quart water solution. Let stand in this solution for 3 days.

Drain and cover with cold water. Change water each day for 3 days. Drain.

Cook 2 cups vinegar, 4 quarts water, and 2 tablespoons of alum. Pour over the cucumbers; leave overnight. Drain. Reheat and cover cucumbers for a second day.

Drain. Boil 2 cups sugar, 2 cups vinegar, 1 tablespoon dill seed, and 1 tablespoon mustard seed. Discard alum-vinegar mix and cover drained cucumbers with the sugar and vinegar mixture. Let set one day.

Drain. Add 2 more cups sugar to vinegar and pour over cucumbers. Next day, pour off vinegar and reheat. Put cucumbers in jars and pour hot vinegar over and seal.

Note: If any of the jars don't seal, refrigerate or place in a hot water bath.

file photo for reference

FETTUCINE 'A LA TUNA

This recipe was given to 35 - 40 years ago by an old family friend. I don't eat tuna so I have never tried it but family enjoys it.

YELLOW SQUASH CASSEROLE

4 lb yellow squash, sliced

1 large sweet onion, chopped fine
1 cup shredded Cheddar cheese
1 cup light mayonnaise
1 tsp basil
1 tsp garlic powder
1 tsp freshly ground black pepper
2 large eggs, lightly beaten
2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
2 tbsp butter, melted
1/2 cup crushed French fried onions

Preheat oven to 350 degrees.

Cook the squash and onion in just enough boiling water to cover for 8 minutes or until tender; drain well.

Combine the squash and onion with the Cheddar cheese, mayonnaise, basil, garlic powder, pepper, eggs, half the bread crumbs, and 3/4 cup of the Parmesan cheese.

Lightly grease or spray with a nonstick cooking spray a 9 x 13-inch baking dish or pan. Spoon the squash mixture evenly into the pan.

Stir the melted butter into the French fried onions, remaining bread crumbs and Parmesan cheese. Sprinkle mixture over the squash mixture.

Bake at 350 degrees for 35 to 40 minutes.

This is my version of a recipe I got from Southern

Living magazine many years ago. This is their photo.

COPYCAT PANERA STRAWBERRY CHICKEN SALAD

 Salad:

• 12 oz grilled chicken breast, cut into strips
• 12 cups salad greens
• 2 cups strawberries, sliced
• 2 cups blueberries
• 1 cup mandarin oranges, canned, in it's own juice; drained + cut into bite-sized pieces
• 1/2 cup slivered almonds
• 1 cup pineapple chunks
Strawberry Poppy Seed Dressing:
• 2 cups fresh strawberries, sliced
• 1 cup balsamic vinegar
• ¼ cup Stevia®
• 4 tsp minced garlic
• 1 tsp sea salt
• 1 tsp black pepper
• 4 tsp poppy seeds

1. Preheat grill to high heat.
2. Season chicken breasts with salt and pepper. Spray grill with nonstick cooking spray. Place on hot grill, cooking 5 minutes on each side. Remove breasts from grill and set aside. Once chicken has had a chance to cool, slice into bite-sized strips.
3. For dressing, place all ingredients except poppy seeds in a blender and blend until smooth. Add poppy seeds to dressing and pour into an air-tight jar or seal-able container and shake until the poppy seeds are well mixed. Refrigerated dressing will stay good for up to two weeks.
4. Arrange 3 oz chicken, 3 cups salad greens, ½ cup strawberries, ½ cup blueberries, ¼ cup pineapple, ¼ cup Mandarin oranges, 2 Tbsp almonds on each plate and top with 2 Tbsp of Strawberry Poppy Seed Dressing.

For an even quicker salad, purchase pre-grilled chicken strips.

Note: This recipe from Skinny Mom

1960S TOMATO ONION & CHEESE CASSEROLE

 

This is an old recipe I have had since early in my marriage. With onions and tomatoes becoming more plentiful as we head into "garden season" I thought this would be a good time to share this recipe.

1 lb (4 cups) thinly sliced onion
2 lb (4 med) ripe tomatoes, peeled and sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
5 slices processed American cheese, cut in half
1/2 cup dry bread crumbs
3 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly grease a 1 1/2 to 2-quart casserole dish; set aside.

In a medium saucepan, bring about 1-inch of water to a boil, add onion and cook on medium heat for 10 minutes; drain.

In the prepared casserole dish, layer half the tomatoes then half the onions. Combine the salt, pepper, and basil; sprinkle half over the onions. Top with half the cheese. Repeat with the remaining tomatoes, onions, spices, and cheese.

Toss the bread crumbs in the melted butter; sprinkle over the top of the casserole.

Bake, uncovered, in a 350 degree oven for 30 to 35 minutes.

Yield: 6 servings

free clipart

SALMON-POTATO CHIP CASSEROLE

This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 60 something year old recipe!

1 pkg CHESTY potato chips
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced

Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.

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MEXICALI QUICHE WITH AVOCADO TOPPING

6 (6-inch) corn tortillas

1/2 lb bulk hot pork sausage
1/2 cup finely chopped onion
1 tsp cumin
1 tbsp chili powder
3 large eggs, slightly beaten
1 can (4-oz) chopped green chilies, divided
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups shredded Monterrey Jack cheese, divided
Avocado topping, recipe below

Soften tortillas in the microwave just until pliable. Place one in each of 6 lightly greased 10-oz custard cups; set aside. You can overlap the tortillas in a deep dish glass pie plate if you do not have the custard cups. Let the tortillas lay a little over the top of the rim.

In a skillet lightly brown the sausage with the onion, cumin, and chili powder, stirring to crumble. Drain well and set aside.

i

Combine the eggs, half the green chiles, salt, pepper, and half-and-half in a large mixing bowl; stir in the sausage mixture.

Spoon half the egg mixture into the shells, sprinkle with half the cheese. Pour the other half of the egg mixture over the cheese.

Bake at 350 degrees for 20; sprinkle the remaining cheese over all and bake another 5 minutes.

Remove from oven and let stand 5 minutes.

Remove from the custard cups and sprinkle with the green chiles.

Serve with the following Avocado Topping:

1 ripe avocado, peeled and mashed
1 tomato, peeled, seeded, chopped
1 garlic clove, minced
1 to 2 tablespoons lime juice

Combine all topping ingredients in a small bowl until well blended.

FREE CLIPART

DOUBLE ONION HAMBURGERS

 This is an old grilling recipe from Land O Lakes.

Topping

1 large red onion, sliced and separated into rings

    1 large white or yellow onion, sliced and separated into rings

    2 tbsp honey

    1 tbsp Dijon-style mustard

    1 tbsp cider vinegar

BURGERS

1 lb lean ground beef

4 hamburger buns

8 slices Land O Lakes Deli American Cheese

Heat gas grill to medium or charcoal grill until coals are ash white.

Meanwhile, combine all topping ingredients in 2-quart saucepan. Cook over medium heat until onions are softened (8 to 10 minutes). Remove from heat. Keep warm.

Shape ground beef into 4 (4-inch) patties. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F. or until meat is no longer pink in center (15 to 18 minutes).

To serve, place burgers onto bottom half of buns; top each with 2 slices cheese, 1 tablespoon onion topping mixture and top half of bun. 

QUICK AND EASY CORN SALAD

2 cans no salt added whole kernel corn, drained

1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 tbsp finely chopped red onion
2 tbsp chopped fresh cilantro, optional
1/4 cup Zesty Italian Salad Dressing (watch the sugar content)

Combine the corn, peppers, onion and cilantro, if using, in a bowl. Pour the salad dressing overall and toss to coat. Best when allowed to chill for 45-1 hour.

This is a good salad for summer picnics as there is no mayo or other ingredients that must be refrigerated.

file photo for reference only - not this exact  recipe

BERRY AND CHIA SEED SMOOTHIE

If you follow my Grandma's Kitchen Medicine blog you know I have promised readers some recipes for soothing digestive distress. This recipe is a good one to help soothe a flare-up of digestive distress.

2 tbsp chia seeds

2 cups unsweetened rice milk

1 cup blueberries

1 cup strawberries

1 tsp vanilla extract

Place seeds in a small bowl and pour 1/2 cup of the rice milk over them. Allow to sit for at least 10 minutes.

Transfer seed mixture to a blender, add remaining milk, berries, and vanilla; blend on high until smooth.

Serve immediately.

Yield: 2 servings

Note: Frozen unsweetened berries may be substituted for fresh ones.

Recipe from The Quiet Gut Cookbook.

file photo for reference

CATHEDRAL CHICKEN SALAD

This chicken salad was served at a Lenten Lunch at a church in Birmingham, Alabama. It was served on a lettuce leaf and was sprinkled with paprika but it would also work nicely for a simple chicken salad sandwich.

1/2 cup mayonnaise
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp ground white pepper
1/2 tsp seasoned salt
3 cups chopped cooked chicken
1/2 cup chopped celery
Paprika for garnish, if desired.

In a mixing bowl, stir together the mayonnaise, lemon juice, mustard, salt and pepper until blended.
Place the chicken and celery in a large mixing bowl and add the mayonnaise mixture; toss to combine.

file photo for reference

BING CHERRY SALAD

I got this recipe from Southern Living magazine about a dozen years ago. It is easy to prepare but does require hours of chilling time making it a perfect make-ahead dish.

1 can (15-oz) Bing cherries
2 cans (8-oz each) crushed pineapple in juice
1 pkg (6-oz) cherry-flavored gelatin
1 cup cold water
Mayonnaise, optional
Poppy seeds for garnish, optional
Arugula lettuce leaves for garnish, optional

Drain cherries and pineapple, reserving 1 1/2 cups of juice (add water to make 1 1/2 cups, if necessary) in a saucepan. Bring juice mixture to boil over medium heat; stir in the gelatin and cook, stirring constantly, for 2 minutes or until gelatin is completely dissolved. Remove from the heat and stir in the cold water.

Chill gelatin about 1 1/2 hours until the consistency of egg whites.

Gently stir the cherries and pineapple into the chilled gelatin and pour mixture into 8 (2/3 cup) molds or an 8-inch square baking dish. Cover and chill 8 hours or until firm.

To serve, dollop with mayonnaise sprinkled with poppy seeds and add a lettuce leaf, if desired.

Yield: 8 or 9 servings

the file photo

APRICOT VINAIGRETTE

1/2 cup olive or canola oil

2 tbsp white wine vinegar
2 tbsp orange juice
1 tbsp apricot juice
1/2 tsp salt
1/2 tsp coriander
1/2 tsp freshly ground black pepper

Combine all ingredients in a jar with a tight-fitting lid and shake well to combine. Serve over your favorite green salad.

Note: File Photo

SPICY SLOPPY JOES

1 1/2 lbs ground beef

1/2 cup chopped onion
1 can (16-oz) mild chili beans
2 tbsp light brown sugar
2 tbsp all-purpose flour
1 tsp chili powder
1 tsp salt
2 tsp vinegar
1/2 tsp water
1 bottle (12-oz) chili sauce
8 sesame seed hamburger buns, cut side toasted
1/4 cup shredded jalapeno cheese

Cook the beef and onion in a large heavy-duty skillet over medium-high heat, stirring frequently, until beef is browned and crumbly, about 5 minutes. Drain well. Return to skillet and stir in beans.

Add the brown sugar, flour, chili powder, salt, vinegar, and water to the skillet and mix well.

Stir in the chili sauce; simmer until heated through, approximately 10-12 minutes.

Place mixture on bottoms of buns, sprinkle with the shredded cheese and place tops over cheese.

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HELLMANN'S CREAMY HOT ARTICHOKE DIP

• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 cup grated Parmesan cheese (about 4 oz.)
• 1 clove garlic
• 1 can (4-oz) chopped green chilies, drained (optional)

DIRECTIONS

1. Preheat oven to 350°.
2. Combine all ingredients in 1-quart casserole. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.

• VARIATIONS: For a Spinach & Artichoke Dip...add 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry. For a Seafood Artichoke Dip...add 1 can (6 oz.) crab meat, drained and flaked. For an Italian Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes. For a Roasted Red Pepper Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers. For a Mexican Artichoke Dip...omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste. 
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• file photo

APPLE PLUM CRISP

4 cups pared, cored, sliced, tart apples

2 cups sliced, pitted plums (may use peaches, if preferred)
1/2 cup butter, melted, divided
1/2 cup firmly packed brown sugar, divided
1 tbsp lemon juice
1 tbsp flour
3/4 tsp ground cinnamon, divided
1 cup rolled oats
1/4 chopped walnuts (or pecans, if preferred)
1/4 tsp ground ginger

Preheat oven to 375 degrees.

In a large mixing bowl, combine half the melted butter, half the brown sugar, the flour and 1/2 teaspoon of the cinnamon. Add the fruits and toss well to coat.

Spread mixture onto bottom of an 8-inch square baking pan; set aside.

In a small bowl, combine the oats, remaining butter, remaining brown sugar, nuts, ginger and remaining cinnamon until well blended. Sprinkle mixture over the fruit mixture.

Bake at 375 degrees for 30 minutes or until the fruit is tender and the topping is crisp and browned.

Delicious served warm with ice cream!

Yield: 6 servings
Note: This picture is a file photo