MOM'S WASHDAY DINNER

Remember when it took all day to do the family laundry with the old wringer washer and clothes lines?  I can even remember watching my grandmother washing clothes in the big old black pots over a fire in her backyard.  There was little time left for cooking, thus washday dinners.  This one is made with potatoes and smoked sausage. This recipe is quick to fix but bake slowly for three hours. Really? I think we could do it much quicker in this modern day. Either way, it is an interesting recipe from an old cookbook.

1 T. butter
1 medium onion, sliced
2 to 3 large potatoes, sliced
2 T. flour
1 can tomato juice, or V8 juice
1 pkg smoked sausage, sliced
water
salt to taste
1 cup shredded cheese

In a large casserole pan, melt butter.  Line bottom of pan with thick layer of onions.  Add generous layer of potatoes, sift flour over potatoes.  Pour can of tomato juice over top.  Cover with thinly sliced sausages.  Add water to cover.  Add salt to taste.  Bake slowly for 3 hours.  If sausages begin to brown too much, turn them over.  When done (potatoes are tender and casserole is bubbly), sprinkle with the cheese and bake 10 more minutes.

COWBOY COFFEE

Just for fun  -  thought you might enjoy this fun recipe for Cowboy Coffee and this old picture of the Cartwrights singing Christmas carols.  I'm sure Hop Sing had prepared them a wonderful Christmas feast!

EASY CHICKEN AND BLACK BEAN ENCHILADAS

 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)

 

1 can (4.5 oz) chopped green chilies

 

1

can (15 oz) black beans, drained, rinsed

 

1

package (8.2 oz)  flour tortillas for soft tacos & fajitas (6 inches)

2

cups shredded Cheddar cheese (8 oz)

Fresh chopped tomatoes and cilantro for topping, if desired. Sour cream may also be used as a topping.

Preheat oven to 450°F. 

Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

Spread 1/2 cup of the enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the chilies and beans.

Place tortillas on work surface. Spoon heaping 1/3 cup chicken mixture in center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up tortillas; place seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

Bake 12 to 15 minutes or until hot and cheese is melted. Let stand 5 minutes before serving; add toppings as desired.

Note: General idea for this recipe is from Pillsbury as is the picture below.

GOOD OLD MACARONI AND CHEESE

My sister and I loved macaroni and cheese.  My kids followed suit and now the grandchildren, too.  When I make it I always think of my grandfather who died when I was in high school.  He loved it, too.  For some reason, he always called it 'gettie'! I can't believe I have one grandson who doesn't care for cheese!

2 cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
1 tsp dry mustard
1 tsp salt
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese

Cook the macaroni according to the package directions; drain.
Spray a 1 1/2-quart baking dish with nonstick cooking spray and set aside.

Preheat oven to 375 degrees.

Melt the butter in a medium saucepan and stir in the flour, mustard, and salt.  Gradually stir in the milk.  Cook and stir until the mixture thickens slightly; remove from the heat.  Add 1 1/2 cups of the cheese and stir until melted.  Stir in the cooked macaroni. Pour mixture into the prepared baking dish and top with the remaining half cup of cheese.

Bake at 375 degrees for 20 to 25 minutes or until heated through and bubbly.

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FAMILY REUNION POTATO SALAD

Family reunions are always fun and almost always feature lots of good food. If you are in charge of bringing the potato salad try my old recipe that serves a couple dozen people. This recipe is quick to make but it does require refrigeration time. I suggest making it the day before you plan to serve it.

8 lbs potatoes

3/4 cup finely chopped onion

1 tbsp salt

1/2 to 3/4 tsp freshly ground black pepper

1 cup Italian salad dressing

2 cups mayonnaise

2 cups chopped celery

12 hard-boiled eggs, chopped

Peal potatoes and cut-into bite-sized cubes. Put into a large pan and cover with water; sprinkle about 1 teaspoon salt to 2 cups water into the pan. Bring the potatoes to a boil and cook just until tender; drain immediately.

In a large bowl toss the potatoes with the onion, salt, pepper, and Italian salad dressing. Cover and refrigerate for at least 8 hours.

About 2 hours before serving time, remove from refrigerator and add the mayonnaise, celery, and eggs; toss to coat well. Return to refrigerator until serving time.

Sprinkle with a dash of paprika or celery seed for garnish, if desired.

VELVEETA'S COWBOY QUESADILLAS

8-oz Velveeta, cut into small cubes

1 can (10-oz) diced tomatoes & green chilies, drained
4 cups shredded cooked chicken
4 green onions, sliced thin
6 (10-inch) flour tortillas

Combine the Velveeta and tomatoes in a 1 1/2-quart microwave-safe dish. Microwave on high for 3 minutes or until the cheese is completely melted and mixture is well blended, stirring after the first 2 minutes. Stir in the chicken and onions.

Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Spoon approximately 2/3 cup of the mixture onto half of a tortilla, fold other half over the filling. Add to the skillet and cook 1 minute on each side or until golden brown on both sides.

Repeat process with remaining 5 tortillas.

Cut each into wedges for appetizer or snack servings. Or leave whole for a regular serving.

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CRISPY POTATO PUFFS

NOTE: This recipe is listed on this blog because these are quick to make and quick to cook. They do, however, need to be frozen for a couple of hours (up to 3 months) before baking.

2 lbs cubed peeled potatoes
1/4 cup milk
2 tbsp butter, cubed
3/4 tsp salt
1/4 cup shredded cheddar cheese
3/4 cup crushed cornflakes cereal
3 tbsp toasted sesame seeds

Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat, cover and simmer until tender, approximately 10-15 minutes. Drain.

Mash the potatoes while gradually adding the milk, butter, and salt. Stir in the cheese.

Transfer potatoes to a large bowl with lid, cover and refrigerate until firm, at least 2 hours.

Combine the cereal and seeds in a shallow dish or a pie plate.

Shape chilled potato mixture into 12 balls of 1 1/2-inch diameter; roll in the cereal mixture.

Place balls on a cookie sheet, cover and freeze until firm. (These may be transferred to baggies and stored in freezer for up to 3 months.

Preheat oven to 400 degrees.
Grease cookie sheet and place potatoes on the greased cookie sheet.

Bake at 400 degrees 15-20 minutes or until golden brown and heated through.

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QUICK AND EASY VEGETABLE CHOWDER

2 cups cubed peeled potatoes

2 cups reduced-sodium chicken broth
1 cup chopped carrots
1/2 cup chopped onion
1 can cream-style corn
1 can fat-free evaporated milk
3/4 cup reduced-fat shredded cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 tsp freshly ground black pepper
2 tbsp real bacon bits

In large saucepan combine the potatoes, broth, carrots and onion; bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes until veggies are tender.

Add the corn, milk, cheese, mushrooms, and pepper; cook, stirring, about 5 minutes until heated through.

Ladle into serving bowls and sprinkle bacon bits over top.

Yield: 6 servings

Note: The ratio of 34 g carbs to 12 g protein makes this chowder okay for diabetics.
Diabetic exchanges: 2 starch, 1/2 fat

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ORANGE MARMALADE FRENCH TOAST SANDWICHES

6 slices thin ham

1 carton (8-oz) whipped cream cheese
12 slices sourdough bread
1/4 cup orange marmalade
4 large eggs
2 tbsp milk
Maple syrup, optional

Spread the cream cheese over six of the bread slices, top with the marmalade and 1 ham slice  per sandwich. Top with the remaining bread to make sandwiches.

In a shallow bowl or a pie plate, whisk the eggs and milk together.

Dip both sides of the sandwiches into the egg mixture. Place on a hot griddle and toast 2 to 3 minutes per side or until golden brown.

Serve with maple syrup, if desired.

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SPAGHETTI AND ITALIAN SAUSAGE MEATBALLS

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto
1 egg, lightly beaten
1 lb mild Italian sausage
1 tbsp olive oil
8-oz uncooked whole-wheat spaghetti
1 jar (24-oz) meatless spaghetti sauce
Additional Parmesan cheese for garnish, if desired

Combine bread crumbs, cheese, pesto and egg in a large mixing bowl. Crumble in the sausage and mix together lightly but thoroughly. Shape mixture into balls approximately 1 1/4-inch in diameter.

Heat the oil in a large skillet and cook meatballs over medium heat 10-12 minutes or until cooked through, turning to brown all sides. Drain meatballs on paper towels and discard the drippings from the skillet. Return meatballs to skillet and add the spaghetti sauce; heat over medium heat until heated through.

Meanwhile, cook the spaghetti according to the package directions; drain.

To serve, spoon sauce and meatballs over the spaghetti; sprinkle with additional Parmesan, if desired.

Yield: 4 servings.

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CREAMY VEGETABLE MEDLEY

1 can condensed Cheddar Cheese Soup

1/2 cup milk
2 cups fresh broccoli flowerets
1 cup fresh carrot slices
1 cup fresh cauliflowerets
1/2 cup whole kernel corn, drained
1/3 cup diced red bell pepper, optional
1/2 cup shredded Cheddar cheese
1 tbsp chopped fresh cilantro

In a 2-quart saucepan, combine soup and milk. Bring to a boil over medium heat, stirring occasionally. All the broccoli, carrots, cauliflower, corn and bell pepper; reduce heat to low. Cover, cook 15 minutes or until veggies are tender, stirring occasionally.
Stir in the cheese and cilantro. Heat until cheese is melted.
Yield: 4 to 6 servings

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BLUE RIBBON CRANBERRY SALAD

This is a great make-ahead recipe as it goes together quickly and needs to refrigerate overnight. Perfect for taking to work luncheons or for busy holiday meals.

3 cups fresh or frozen (unsweetened) cranberries, chopped coarsely
1 can (20-oz) crushed pineapple, drained
1 medium apple, peeled and chopped
2 cups miniature marshmallows
2/3 cup sugar
dash of salt
1/4 cup chopped walnuts or pecans, optional
2 cups whipping cream, whipped

In a mixing bowl, combine the cranberries, pineapple, apple, marshmallows, sugar, salt and nuts, if using; mix together well. Transfer to a bowl with a lid and refrigerate overnight.

Just before serving, fold in the whipped cream.

Yield: 10-12 servings

TOH photo thru bing

MALLOW FRUITS

This is a recipe I have had for over 40 years.

2 cans (11-ounces each) mandarin orange segments
, drained
1 can (13 1/4-ounces) pineapple chunks, drained
1 jar (4-ounces) maraschino cherries, drained
2 cups miniature marshmallows
1 cup broken walnuts
1 teaspoon lemon juice
1 envelope (2-ounces) whipped topping mix
Celery leaves

Toss orange segments, pineapple, cherries, marshmallows and walnuts; drizzle with lemon juice. Prepare topping mix as directed on package; fold into fruit.  Cover and refrigerate 1 hour. Garnish with celery leaves. 8 to 10 servings.

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MANDARIN ORANGE SALAD

1 cup sliced natural almonds

1 tbsp butter
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/4 tsp white pepper
1/2 cup olive oil
1 head romaine lettuce, torn into pieces
1 can (11-oz) mandarin orange segments, drained
1 small red onion, separated into rings (or cut into pieces)

Melt butter in a small skillet and saute' almonds until lightly browned.
In a small bowl, combine the lemon juice, mustard, sugar, salt and pepper; whisk in the oil.
In a salad bowl, combine the lettuce, oranges, onion and almonds. Toss with the dressing.
Yield: 4 to 6 servings

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QUICK SAUSAGE SUPPER

Indiana is pork country so we used sausage for meals anytime of the day!

1 lb pork sausage
1/2 cup chopped onions
2 tbsp flour
1 can whole tomatoes
small can mushrooms
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1 cup shredded Mozzarella cheese
1 can biscuits

Heat oven to 350 degrees.  In an ovenproof skillet brown sausage and onion, then drain.  Sprinkle with flour.  Add tomatoes, mushrooms, oregano, garlic powder, and pepper.  Simmer while preparing the topping.

Separate the biscuits and cut each into 4 pieces.  Arrange the biscuits over the hot meat mixture.  Sprinkle with the cheese.  Bake for 12 to 16 minutes until the biscuits are browned.

A cast iron skillet is the perfect ovenproof skillet:,

CHEESE WAFERS WITH PECANS

NOTE: This recipe goes together quickly and bakes quickly. It does, however, need to be chilled several hours before baking. This is a great recipe for making ahead. You can make the dough one day and bake it the next.

1 cup flour
1 stick butter, softened
½ lb. extra sharp Cheddar cheese, grated
½ teaspoon cayenne pepper
¼ teaspoon salt
Pecan halves for garnish

 Preheat oven to 400°.

 Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. 

Slice into thin wafers, top each with a pecan half, and bake at 400 degrees about 8 minutes.

Yield: About 60 wafers

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CRANBERRY PUNCH

1 quart cranberry or cran-raspberry juice

1 quart pineapple juice
1 1/2 cup sugar
2 tsp almond extract
1/2 jar maraschino cherries, halved - optional
2 quarts ginger ale

Combine all ingredients, stirring until all sugar is dissolved. Serve in a pretty punch bowl with a decorative ice ring.

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ZESTY CHICKEN TACO RICE SALAD

1 lb boneless chicken breast, cut into strips then into bite-size pieces

2 tbsp olive or coconut oil
1 can (13 3/4-oz) ready-to-serve chicken broth
1 can (8-oz) tomato sauce
1 packet taco seasoning mix
1 can whole kernel corn, drained
1 small red pepper, cut into thin strips
1 small green pepper, cut into thin strips
1 1/2 cups quick rice
1/2 cup shredded cheddar cheese
Tortilla chips for serving

Heat oil in a large skillet; add chicken and cook, stirring, until browned; add broth, tomato sauce and taco seasoning. Bring mixture to a boil. Reduce the heat to low, cover and simmer 5 minutes.
Add the corn and peppers; bring to a full boil.
Stir rice into the skillet, cover and remove from the heat. Let stand 5 minutes; fluff with a fork.
Sprinkle cheese overall and serve with the chips.

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FRUIT COFFEE RING

I cut this from a magazine a few years ago. It is simple, quick, and it is tasty. Click on the recipe to enlarge for easier reading.

TEX-MEX SQUASH CASSEROLE

10 cups (about 7) medium-size yellow squash, sliced

2 1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4-oz) green chilies, drained
1 can (4-oz) diced jalapeno peppers, drained
1/4 cup white whole-wheat flour
1/2 tsp salt
3/4 cup salsa
4 green onions, sliced, for garnish, optional
1/4 cup chopped red onion, for garnish, optional

Preheat oven to 400 degrees.
Lightly grease a 9x13-inch baking pan or dish; set aside.

In a large mixing bowl, combine the squash, 3/4 cup of the cheddar cheese, and both peppers. Sprinkle the flour and salt over the mixture and toss to combine. Transfer mixture to the prepared baking dish.

Cover dish and bake at 400 degrees 30 to 40 minutes until the squash is tender.

Remove from oven and spoon the salsa over the top. Sprinkle the remaining cheese over all and return to oven. Bake, uncovered, for another 10 to 15 minutes or until golden brown.  Remove from oven and allow to set for 10 minutes.Sprinkle the onions, if using, over the top before serving.Yield: 10 servings  Per serving: 143 calories, 12 g carbs and 8 g protein - This carb to protein ratio makes this dish okay for diabetics.

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EASY ROASTED BRUSSELS SPROUTS

A friend posted this on facebook and I am adding it here so I can try it. Maybe some of you are interested, too. I believe the original post is from Natalie Hodson.

Preheat oven to 425.
Put foil on a cookie tray (for easy cleanup) and spray the foil with cooking spray.
Chop any brown ends off and cut the Brussels sprouts in half
Drizzle with olive oil (I use a pastry brush to help me with this - it helps you use less oil and covers each veggie when you just brush a little on the top of each one) and sprinkle with sea salt, black pepper and garlic powder.
Roast on 425 until the edges start to turn brown, about 20-25 minutes. If you want, broil on high for the last 1-2 minutes to get them nice and crispy.

CRAB CAKES WITH PEANUT SAUCE

Note: This recipe was in an old TOH magazine and was submitted by a fellow Texan.

Sauce:
1/4 cup rice vinegar
2 tbsp creamy peanut butter
1 garlic clove, minced
1 tsp brown sugar
1 tsp olive oil
1/4 tsp ground mustard
Dash cayenne pepper

Whisk all ingredients together in a small bowl and set aside.

Cakes:
1 cup plain Greek yogurt
2/3 cup crushed saltines
1/4 cup finely chopped celery
1/4 cup finely chopped roasted sweet red pepper
1/4 cup minced fresh parsley
2 tbsp finely chopped onion
1 egg white, lightly beaten
1 tbsp fresh lemon juice
2 tsp prepared horseradish
1/2 tsp paprika
1/4 tsp salt
1 lb lump crabmeat, drained
1 tbsp olive oil

Mix the ingredients from the yogurt through the salt, in a large bowl until blended. Fold in the crabmeat and shape into a dozen 1/2-inch thick patties. Cover and refrigerate for 30 minutes.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the crab cakes in batches and cook 2 to 3 minutes per side until golden brown.

Serve the crab cakes with the sauce.

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HOOSIER CABBAGE CASSSEROLE

4 cups chopped cabbage

1 cup saltine cracker fine crumbs + more for topping
4 tbsp butter, melted + additional for dotting top
1 cup milk
1/2 cup grated cheese
2 tbsp flour
salt
pepper

Preheat oven to 400 degrees.

Wilt cabbage in some boiling water; drain.  Melt butter and add flour, milk, salt and pepper to suit your taste.  In a baking dish layer the cabbage, cheese, and crumbs twice.  Pour the white sauce over the top.  Sprinkle additional crumbs over the top and dot with additional butter.  Bake at 400 degrees for 25 minutes.

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VANILLA WHIPPED CREAM

Make your whipped cream stand out from all the others with this simple recipe.

1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
ground cinnamon for garnish, if desired

Using an electric mixer on high speed, beat the cream, powdered sugar, and vanilla extract together in a medium bowl until stiff peaks form.

When using on pies, a sprinkle of cinnamon makes this even tastier.

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GRILLED CORN SALAD

Note: This salad needs an hour of refrigeration after it is finished.

10 medium-size ears of corn, husks removed

1/4 cup olive or coconut oil
salt to taste, optional
freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes, optional
2 large ripe tomatoes, chopped fine
1 medium-size red onion, sliced thin
12 fresh basil leaves, thinly sliced
1 cup favorite vinaigrette-type salad dressing

Brush the corn with oil and grill, covered, over medium heat for 10-12 minutes or until lightly browned and tender. Turn occasionally to grill all sides. Cool enough to handle.

Remove corn from cobs and transfer to a small bowl; toss with the salt, black pepper, and red pepper flakes.

In an approximately 2-quart glass bowl, layer 1/3 each of the corn, tomatoes, onion, and basil leaves. Repeat layers twice more. Pour the dressing over the top.

Cover with plastic wrap or foil and refrigerate for at least an hour before serving.

Yield: 8 to 10 servings.

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AUTHOR DEBBIE MACOMBER'S DIP RECIPE

Got this on my facebook news feed bacl in 2015. Thought I would pass it along. Not only is Debbie a very successful author, she is a great cook. I love her cookbook that I have.

SKILLET BOW TIE LASAGNA

1 lb lean ground beef

1 small yellow onion, chopped
1 garlic clove, minced
1 can diced tomatoes with liquid
1 1/2 cups water
1 can (6-oz) tomato paste
1 tbsp dried parsley flakes
2 tsp dried oregano
1 tsp salt
2 1/2 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese

In a large skillet, brown the beef with the onion and garlic; drain in a colander. Return mixture to skillet.
Add the tomatoes with liquid, water, tomato paste, parsley, oregano and salt to the skillet; mix together well. Stir in the pasta and bring to a boil. Reduce the heat, cover and simmer 20-25 minutes until the pasta is tender. Stir at least once during cooking time.
Combine the cottage and Parmesan cheeses; drop by tablespoonfuls onto the pasta mixture. Replace lid and cook another 5 minutes.
Yield: 4 servings

I have had this recipe since the 1990s. I believe I got it from a Country magazine.