CRESCENT ROLL DINNER PIE

1 tube refrigerated crescent rolls

1 lb lean ground beef
1 medium onion, chopped
1 can (12-oz) mushroom gravy
1 pkg (10-oz) frozen peas, thawed
1/2 cup shredded Swiss cheese
1 med-large tomato, sliced, for garnish

Preheat oven to 350 degrees.

Unroll dough, separate rolls. Spread to cover a 9-inch pie plate; press together to form a crust. Bake at 350 degrees for 10 minutes.

Brown beef and onion in a large skillet; drain.

Stir gravy and peas into beef and cook until heated through. Pour into crust and sprinkle with cheese.

Bake 12-15 minutes or until crust is browned and cheese is melted.

Arrange tomato slices in center and bake another 2 minutes.

Yield: 6 servings

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OLD TIME THREE CHEESE ENCHILADAS

8-oz Monterey Jack cheese, grated

8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent.  Drain and return to skillet.  Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat.  Remove from the heat and stir in the grated cheeses.  Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese.  Heat over low heat, stirring constantly until the cheese is melted.  Set aside.

Heat oven to 350 degrees.

Lightly grease a long casserole dish.  Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas.  Place side by side in the prepared casserole dish.  Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.

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WILTED LETTUCE SALAD

This is a recipe from my old fashion recipe collection. 

As I have stated many times, I put these recipes out as they are.  As for the amount of lettuce and green onion in this old recipe from an Indiana newspaper many years ago, you are on your own.

2 slices bacon
1/4 cup vinegar
2 tbsp water
green onion, chopped
1 tsp salt
1 tsp sugar (or more to taste)
Pepper
Leaf Lettuce
1 hard-cooked (boiled) egg

Fry and crumble the 2 slices of bacon.  Add the other ingredients (except lettuce and egg) and bring to a boil.  Pour over the lettuce in a deep bowl.  Add the hard-cooked egg, chopped.  Double recipe for a larger amount of lettuce.

GARLIC-HERB CHICKEN BREASTS FOR TWO

1 envelope garlic and herb salad dressing mix

1/2 cup grated Parmesan cheese
2 boneless skinless chicken breast halves

Preheat oven to 400 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

Combine salad dressing mix and cheese in a large zip top plastic bag. Add chicken and shake well to coat.

Remove chicken and place in the prepared baking pan and bake at 400 degrees 20-25 minutes. Until the juices run clear and chicken is cooked through.

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PINEAPPLE-ORANGE PUNCH

4 cups unsweetened pineapple juice

2 cups fresh-squeezed orange juice
1/2 cup fresh-squeezed lemon juice
1 2-liter bottle chilled ginger ale
Fresh pineapple wedges for garnish, optional.

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Combine juices in a large bowl or pitcher; mix together well and chill at least 2 hours.

Stir in the ginger ale and serve in a punch bowl with fresh pineapple or serve in tall glasses over ice. Garnish with fresh pineapple wedges, if desired.

1950s HOMEMADE TOMATO SOUP

This recipe is one my mother got from a Hunt's Tomato Sauce can when I was a child in the 1950s.  It is as good today as it was then.  It was always a good way to warm up during those cold Indiana winters of my childhood.  It is still a favorite with my own grandchildren today.

2 Tablesp. Wesson, pure vegetable oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 8-oz. cans Hunt's Tomato Sauce
1/2 teasp. whole pepper
1/8 teasp. thyme
2 sprigs parsley
3 cups beef stock or bouillon
1/4 teasp. salt
1/2 teasp. pepper

Cook onion, carrot and celery in oil 5 minutes.  Add Hunt's Tomato Sauce, seasonings, and parsley.  Cover and simmer 1 hour.  Strain and add beef stock, salt, and pepper.  Heat together.  Makes 4 servings.

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CRISPY RANCH CHICKEN BITES

1 lb boneless skinless chicken breasts

1/2 cup ranch salad dressing
2 1/2 cups finely crushed sour cream and onion potato chips

Cut chicken into bite-size pieces, place in a bowl. Add the salad dressing and stir to coat; allow to stand 10 minutes. Add potato chips and toss well.  Place on a greased baking sheet.

Bake chicken, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.

Yield: 4 servings

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COUNTRY BREAKFAST PIE

This is an old Ozark Mountains recipe.

1 pkg. bulk sausage
1 1/2 cups grated Swiss cheese
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 tbsp. chopped onion
4 eggs
1 cup cream
1 9-inch pie shell, unbaked

Cook the sausage until browned and greased is cooked out, stirring to crumble; drain. 

Mix the cheese and sausage together and sprinkle into the pie shell. 

Beat the eggs lightly in a bowl; add the peppers, onion, and cream.  Pour the mixture slowly into the shell over the sausage and cheese. 

Bake at 375 degrees for 40 to 45 minutes or until set.

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ITALIAN SAUSAGE AND VEGETABLE PASTA

1 lb bulk mild Italian sausage

1 tbsp olive or canola oil
1 medium onion, chopped
1 tbsp minced garlic
2 celery ribs, diced
1 1/2 cups yellow squash, shredded
1 1/2 cups zucchini, shredded
1/2 cup shredded carrot
1 jar (26-oz) marinara sauce
1 tbsp balsamic vinegar
1 tbsp butter
1 tsp chopped fresh thyme
8-oz uncooked rotini pasta, cooked

Heat a large skillet over medium-high heat; add sausage and cook sausage, stirring to crumble, until no longer pink. Remove from skillet and discard drippings.

Add the oil to the skillet and heat over medium heat; add onion and garlic; cook 4 minutes or until softened, stirring often. Add the celery and continue to cook 5 minutes, stirring occasionally. Stir in the squash, zucchini, and carrot.

Return the sausage to the skillet and stir in the marinara sauce, vinegar, butter and thyme. Bring mixture to a boil over medium-high heat; reduce heat to medium-low and simmer, covered, 30 to 35 minutes or until veggies are tender. Stir occasionally during cooking.

Meanwhile cook rotini according to the package directions; drain.

To serve, pour sauce over the rotini.

Yield: 4 servings

Source: Cooking Club Magazine 2011

SWEET-AND-SOUR SPARERIBS

Please note this is a 1950s recipe when no one was in a hurry. This is not a quick recipe you can prepare and serve within an hour, but it is worth that extra hour of your time. 

This recipe comes from the 1958 Good Housekeeping cookbook pictured below.  This recipe is in the China section.

3 1/2 lb lean spareribs, in 2" squares
2 large onions, sliced
1/3 cup brown sugar, packed
1/2 cup vinegar
1 tablesp. soy sauce
2/3 cup canned pineapple juice
1/3 cup water
1/2 teasp. salt
1/8 teasp. pepper
1 tablesp. cornstarch
1 tablesp. water
Hot fluffy rice

Preheat broiler 10 min., or as manufacturer directs.  Place spareribs close together in broiler pan; sprinkle with salt and pepper.  Broil, turning once, until deep brown on both sides.  Place onions in Dutch oven or kettle with 2 tablesp. pork fat from broiler pan; sauté 2 min.; add brown sugar, vinegar, soy sauce, pineapple juice, 1/3 cup water, salt, pepper and ribs.  Cover; simmer over low heat 2 hrs.  Remove ribs; thicken sauce in saucepan with cornstarch dissolved in 1 tablesp. cold water; replace ribs in sauce.  Serve at once over hot fluff rice.                                                   Makes 6 servings.
To Vary: Add 1 cup drained canned pinapple chunks.

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JO MARIE'S ITALIAN WEDDING SOUP FROM AUTHOR DEBBIE MACOMBER

Debbie Macomber is one of my favorite authors and I love her books about the Rose Harbor Inn. The main character in those books is Jo Marie who owns and operates the inn. Debbie has shared this recipe for the soup Jo Marie makes to share with her friend.

Note: Click on recipe to enlarge for easier reading.

Source: Debbie Macomber

EVERLASTING YEAST (SOUR DOUGH STARTER)

NOTE: Sour dough starter takes 3 days before you can use it. It does, however, go together quickly and easily. Sour dough bread is worth the wait.

When I was a young housewife in Indiana many, many, years ago, a family friend shared this recipe for a delicious sour dough bread starter using mashed potatoes.  Can be used to make great sour dough bread!

1 cup mashed potatoes
1 tbsp salt
3 tbsp sugar
3 cups lukewarm (98 degrees) water
Add a yeast cake, broken
1 tsp ginger (the first time you make this)

Mix together and allow to stand for 3 days before using.

Feed with the following every 3 to 5 days:
3 tablespoons instant potato flakes
3/4 cup sugar
1 cup warm water

Let sit out all day or night, then refrigerate.

Note: When you feed the dough, don't repeat the starter ingredients.

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CHEESE CRACKER BAKED CHICKEN

This recipe is from my vintage recipe collection.

My mother loved cheese crackers; I'm not so fond of them.  But then I don't eat chicken anyway.  But she taught my children to love cheese crackers, too.  This proved a good way to prepare chicken when they wanted something different.

1 lb chicken, skinned and boned
1 regular size box Cheese Nips, crushed
1 carton (8-oz) sour cream
melted butter

Crush the Cheese Nips and sprinkle some in the bottom of a greased 9 X 13-inch baking pan or dish.  Dip the chicken in the sour cream then roll in the Cheese Nips.  Drizzle melted butter over the top and bake at 350 degrees around 45 minutes until the chicken is done.

BAKED CHICKEN WITH PINEAPPLE SAUCE

2 tbsp brown sugar

1 tbsp cornstarch
2 cans (8-oz each) crushed pineapple, do not drain
1/4 cup soy sauce
1/4 tsp garlic salt
1/4 tsp ground ginger
6 boneless skinless chicken breast halves
Minced chives, optional

Preheat oven to 350 degrees.
Grease a 9-inch square baking dish or pan; set aside.

Combine the brown sugar and cornstarch in a saucepan; stir in the pineapple with its juice, soy sauce, garlic salt and ginger. Cook mixture while stirring over low heat until thickened.

Place chicken in the prepared baking dish and pour half the sauce over chicken.

Bake, uncovered, at 350 degrees 15 minutes. Baste another 10-15 minutes or until chicken is cook through, basting often with the remaining half of the sauce.

Sprinkle with the chives, if using, before serving.

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IRRESIBLE PEANUT BUTTER COOKIES

This is a good peanut butter cookie recipe from Jif.

• 3/4 cup Jif® Creamy Peanut Butter
• 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  Or 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST™ All Purpose Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 
  
• 1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
  
  
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NUTTY ALMOND-SESAME RED QUINOA

Don't have red quinoa? Regular works just as well in this recipe.

1 2/3 cups water
1 cup red quinoa
1/4 cup sliced toasted almonds
2 tbsp fresh lemon juice
2 tsp olive or canola oil
2 tsp dark sesame oil
1/4 tsp salt
3 green onions, sliced thin

In a medium saucepan, bring the quinoa and water to a boil; reduce heat to low and simmer 12 minutes or until tender. Drain well.

Stir in the almonds, lemon juice, oils, salt and onions.

Yield: 4 servings

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PEANUT BUTTER AND BACON BLONDIES

Blondies:

2 cups packed brown sugar
1 cup butter, melted
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Dash of salt
8 strips bacon, cooked, drained, crumbled

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with parchment paper allowing paper to extend slightly over the ends; grease the paper. Set pan aside.

In a large mixing bowl, beat the brown sugar and butter until blended. Beat in the eggs and vanilla extract.

In a separate bowl, whisk the flour, baking powder, baking soda and salt together; gradually beat into the sugar mixture. Fold in the bacon.

Spread batter into the prepared pan and bake at 350 degrees 25-30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies/blondies!)

Cool blondies completely in the pan set on a wire rack. Remove from pan by lifting with the parchment paper.

Frosting:
1 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
3 to 4 tbsp milk or cream
6 bacon strips, cooked and crumbled

In a large bowl, beat the peanut butter and butter until blended. Gradually beat in the powdered sugar, vanilla extract and enough milk to reach spreading consistency.

Frost the blondies and sprinkle the crumbled bacon over the top.

Cut into bars and keep refrigerated.

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EASY CHICKEN ENCHILADAS

Nonstick cooking spray

1 can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped or shredded cooked chicken
1/2 cup shredded Mexican-Blend cheese
6 6-inch flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees.
Lightly spray an 11 x 7 x 2-inch baking dish with nonstick cooking spray; set aside.

In a medium size bowl, combine the soup, sour cream, picante sauce and chili powder together; stir 1 cup of the soup into the mixture. Add the chicken and cheese; stir to blend.

Lay out the tortillas and divide the chicken mixture evenly among the tortillas; roll up and place seam-side down in the prepared pan. Pour the remaining soup mixture over the tortillas.

Cover baking dish with foil and bake at 350 degrees for 40 minutes or until hot and bubbly.

To serve, top with the chopped tomato and sliced green onion.

Yield: 6 enchiladas

SORGHUM BARBECUE SAUCE

1 cup catsup

1/2 cup sorghum (or molasses)
1/2 cup brown sugar
1 onion, chopped
1 tsp ground dry mustard
1/4 tsp cloves
1/4 tsp cinnamon
Tabasco sauce to taste
1/2 cup water
1/2 lemon, juiced
salt to taste

Combine all the ingredients in a saucepan and cook until boiling.  Lower heat to simmer and cook 15 minutes.  Use as any barbecue sauce.

Note:  If you want your sauce to be tarter, add a tablespoon or so of vinegar.

Note: This picture is not an endorsement for this particular brand of sorghum although I am sure it is good. Posted so people wouldn't be asking, "What is sorghum?"

AUTUMN SPICED CIDER

I got this recipe several years ago from my friend Patti. 

RED POTATOES WITH BROWNED GARLIC BUTTER

8 (approx. 2 lb) medium-size red potatoes, quartered

1/2 cup butter, cubed
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place potatoes in a large saucepan with enough water to cover. Bring to a boil; reduce heat and cook 15-20 minutes or until tender; drain.

Meanwhile, in a small heavy saucepan, melt the butter over medium heat. Cook 5 minutes or until a light golden brown while stirring constantly. Stir in the garlic and cook another 30-60 seconds until golden brown; remove from the heat.

Transfer potatoes to a serving bowl and sprinkle with salt and pepper. Drizzle the butter over the potatoes and toss to coat.

Yield: 6 servings

Note: Photo TOH

CHICKEN NOODLE CASSEROLE

12-ounce uncooked noodles

2 cans condensed cream of chicken soup - do not dilute
1 cup sour cream
3/4 cup milk
1/4 tsp salt
1/4 tsp pepper
3 cups cubed cooked chicken
1 cup crushed butter-flavored crackers
1/4 cup butter, melted

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish; set aside.

Cook noodles according to the package directions just until tender; drain.

In a large bowl, whisk the soup, sour cream, milk, salt and pepper together until well blended; stir in the chicken and noodles. Pour mixture into the prepared baking dish.

Mix the butter and cracker crumbs together in a small bowl; sprinkle over the top of the casserole.

Bake at 350 degrees 30-35 minutes until hot and bubbly.

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2022

 May this new year bring you lots of happiness and laughter.