LEMON HERB CHICKEN

This recipe is from a microwave cooking class in the 1980s. Micro-Shake was a shake n bake type microwave product. If you can't find it today, you can use some fine Shake N Bake.

1 pkg (10-oz) frozen chopped broccoli (microwaved about 2 minutes)

4 boneless (3/4 to 1- lb) 

3 tbsp lemon juice

1 tsp tarragon

1 tsp Micro-shake, chicken flavor

1/2 cup shredded Swiss cheese

Drain broccoli and place in a circular pattern in a 1-quart casserole dish. Place chicken over broccoli. Sprinkle the lemon juice, tarragon, and micro-shake over the chicken. Cover and microwave on high 8 minutes or until chicken juices run clear. Sprinkle 2 tablespoons of the cheese on each chicken breast and microwave at medium power for 1 minute or until cheese melts.

Yield: 4 servings.

PICKLED CARROTS

This recipe is from an August 1948 The Farm Wife and Home page from a now defunct Southern Indiana Farm Publication. Note: This is not a quick recipe as the carrots must set overnight. It is, however, easy and one I thought some of you would enjoy.

1 quart vinegar
1 tablespoon each of whole cloves, allspice, and mace
1 quart sugar
1 stick of cinnamon
carrots

Boil the carrots until the skins slip easily.  Remove skins and slice or keep whole.  Tie the spices in a bag and bring to a boil in pickling solution.  Pour the boiling solution over carrots and allow to stand overnight.  Bring to boil and boil for 5 minutes.  Remove the spice bag.  Pack carrots into hot sterilized jars to within one-half inch of top.  Seal while hot.

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CHICKEN SPREAD

This is a recipe from one of my Indiana friends known for her good cooking. You know I have never tasted it since it is chicken!

1 large can diced chicken, drained well
2 tsp onion powder
1 bar (8-oz) cream cheese, softened
1 tsp Worcestershire sauce

Mix all together in a small bowl; chill until serving time. Serve with an assortment of crackers.

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TASTY SURPRISE STUFFING

2 cups cooked, mashed butternut or acorn squash

1 can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup chopped onion
1 medium carrot, shredded fine
1/4 tsp salt
1/8 tsp black pepper
2 cups crushed herb-seasoned stuffing, divided
2 tbsp butter, melted

Preheat oven to 350 degrees.
Grease a 1 1/2-quart baking dish; set aside.

Combine the squash, soup, sour cream, onion, carrot, salt and pepper in a large bowl.

Sprinkle 1 cup of the stuffing into the prepared baking dish. Top with the squash mixture then the remaining stuffing. Drizzle the butter overall.

Bake, uncovered, at 350 degrees for 35 minutes or until lightly browned.

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WHOLE GRAIN PANCAKE MIX

8 cups whole wheat flour

2 cups nonfat dry milk

3 tbsp baking powder

3 cups oats

2 tsp sugar

1 tbsp salt

Combine flour, milk, baking powder, oats, sugar and salt in a large bowl, mix well. Store in an airtight container.

Yield: 12 cups

To make pancakes: Combine 1 1/2 cups of the mix with 1 egg, 1 1/4 cups milk, 1 tbsp oil and 1 tbsp honey in a mixing bowl. Mix together well and cook on a hot oiled griddle. 

Yield: 12 pancakes

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BEEF STROGANOFF

This recipe is quick to put together in the slow cooker. Hours later you have a tasty meal.

1 1/2 lbs beef stew meat, cubed
1 tbsp olive or canola oil
1 jar (4-oz) sliced mushrooms
1 tbsp dried minced onion
2 garlic cloves, minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp thyme
1 bay leaf
1 1/2 cups beef broth
1 carton (8-oz) sour cream
1/2 cup white whole-wheat flour
1/4 cup water
4 cups hot cooked noodles for serving

Heat oil in a large skillet and brown the beef; drain.

In a slow cooker, combine the beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. Pour in the beef broth. Place lid on cooker and cook on low 8-10 hours or on high 4 to 5 hours. Discard bay leaf.

Turn cooker to high (if on low).

Mix the sour cream, flour and water together. Stir in 1 cup of the hot cooking liquid. Pour mixture into the cooker, stir to combine and place lid back on cooker. Cook on high 30 minutes or until thickened and bubbly.

Serve over the hot cooked noodles.

Yield: 6 servings

Note: File Photo

SPINACH APPLE SALAD

2 tbsp cider vinegar

1/4 tsp salt, optional  

1 cup unpeeled, diced apple

1/4 cup raisins

2 cups torn fresh spinach

2 cups torn romaine lettuce

2 tbsp canola or olive oil

1/4 tsp sugar

1/4 cup chopped red onion

Wash spinach and lettuce, allow to dry.

In a small bowl, combine vinegar, oil, salt (if using), and sugar, mix well. Add the apple, raisins, and onion, toss to coat well. Cover and allow to stand 10 minutes. Just before serving time, combine the spinach and lettuce in a large salad bowl. Add the dressing and toss. The salad photo below is for reference only.

NO-BAKE ORANGE BALLS

1 box (12-oz) vanilla wafers, crushed

1 cup powdered sugar

1 cup coconut

1 cup chopped walnuts

1 can (6-oz) thawed frozen orange juice

Combine the vanilla wafer crumbs, powdered sugar, coconut, and walnuts until combined well.  Pour orange juice over dry ingredients. Make into small balls. Roll balls in powdered sugar in the powdered sugar. Store in a covered container in the refrigerator.

GOLDEN CRUMB BROCCOLI

1 1/2 lbs fresh broccoli

1 can cream of mushroom soup

1/4 cup mayonnaise

1/4 cup shredded sharp American cheese

1 tbsp chopped pimento

1 1/2 tsp lemon juice

1/3 cup crushed Ritz crackers

Cut up broccoli to make about 6 cups. In a saucepan, cook the broccoli in a small amount of lightly salted water for about 10 minutes or until fork tender. Drain the broccoli well.

Lightly spray a 1 1/2-quart casserole dish and place the broccoli in the dish.

In a small bowl, combine the soup, mushroom soup, mayonnaise, cheese, pimento and lemon juice. Pour mixture over the broccoli and sprinkle the crackers over the top.

Bake, uncovered, at 350 degrees for 35 minutes

Yield: 8 servings

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DELUXE MACARONI 'N' CHEESE

2 cups small-curd cottage cheese

1 cup sour cream
1 egg, lightly beaten
3/4 tsp salt
Garlic salt and pepper to taste
2 cups shredded sharp cheddar cheese
1 pkg (7-oz) elbow macaroni, cooked and drained
Paprika for garnish, optional

Preheat oven to 350 degrees.
Light grease or spray a 2 1/2-quart oblong baking dish; set aside.

In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add the cheese; mix well. Add cooked macaroni and stir until completely coated. Transfer to the prepared baking dish.

Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Sprinkle with paprika, if desired.

Yield: 8-10 servings

Note: File Photo of this old TOH recipe.

CARROT CHEESE SOUP

1 1/2 tbsp butter

1 tbsp olive oil
2 tbsp white whole-wheat flour
1 medium-size carrot, diced
2 green onions, sliced
2 tbsp diced fully cooked ham
2 cups hot (as in heat, not spices) chicken broth
1/3 cup shredded cheddar cheese
1 tbsp minced fresh parsley
1/8 tsp black pepper
Dash of hot sauce

Melt the butter into the oil in a saucepan; stir in flour until smooth. Cook, stirring, over medium heat for two minutes. Add carrot, onions, and ham; cook, stirring one minute. Gradually add the broth; bring to a boil and boil for two minutes. Add the remaining ingredients; heat until the cheese is melted and the carrots are tender.

Yield: 2 servings

Note: File Photo

CONFETTI GREEN BEANS

1 pkg (10-oz) frozen cut green beans, thawed and drained

1 can (7-oz) whole kernel corn, drained
1/4 cup butter
1/4 cup sliced ripe olives
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp garlic powder

Combine the beans, corn, butter and olives in a saucepan, season with the basil, oregano, and garlic powder. Cover and cook over medium heat 8-10 minutes or until beans are crisp-tender.

Yield: 6 servings

Note: I have had this recipe at least 20 years. I believe it was from a Reiman Publications Cookbook.

BERRY CHEESE GELATIN MOLD

This salad is great served anytime of the year, but it is always a hit at holiday meals. It is from my late mother's collection of recipes. This is an easy recipe but it is not quick as it requires hours of chilling time.

2 pkg (4-serving size) raspberry gelatin, divided
2 cups boiling water, divided
1 block (8-oz) cream cheese, cubed
1 can (16-oz) whole berry cranberry sauce

Lightly oil a 5-cup salad mold; set aside.

Dissolve 1 package of the gelatin in 1 cup of the boiling water, stirring until gelatin is completely dissolved.  Pour the mixture into blender container and add the cream cheese.  Blend mixture on high until smooth.  Pour mixture into prepared 5-cup salad mold.  Chill until set but not firm.

Dissolve the other package of gelatin in the other cup of boiling water; stir in the cranberry sauce until blended.  Spoon over the chilled gelatin in the mold.  Chill until firm, approximately 4 hours.  Unmold onto serving plate.  Garnish plate, if desired.  For Christmas, mint leaves and fresh cranberries around the base of the gelatin makes a pretty presentation.

Yield: 8 to 10 servings

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CRUSTY DINNER BISCUITS

1 cup all-purpose flour

1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tbsp olive or coconut oil
Cream or milk, optional
Butter and/or honey

In a bowl, combine the flour, baking powder, and salt.

Combine the milk and oil; pour over flour mixture, stirring just until moistened. Turn out onto a floured surface and knead 5 to 6 times. Roll out to 1/2-inch thickness. Cut with a 2-inch floured biscuit cutter or glass.

Place on prepared baking sheet; brush tops with the cream or milk, if desired. Bake at 425 degrees 13 to 15 minutes or until golden brown.

Serve warm with butter and/or honey.

Yield: 6 biscuits

Note: I got this recipe in the 1990s from a magazine. This is the picture that was with it. Probably from a Reiman Publication.

CRUNCHY ASIAN SALAD

1 pkt (.7-oz) dry Italian salad dressing mix

1/2 cup sugar
2 tbsp lite soy sauce
2 pkgs (3-oz each) ramen noodle soup mix
2 pkgs (16-oz each) coleslaw or cabbage slaw mix
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted

In a small mixing bowl, prepare the salad dressing mix according to the packet directions; stir in the sugar and soy sauce. Stir until sugar is dissolved. Set aside.

Break the noodles up into a large bowl. Discard the seasoning packet or save for another use. Add the slaw mix, onions, sunflower kernels and almonds. Stir to combine.

Pour the dressing over the salad and toss well to coat.

Yield: 12 cups

Note: File Photo

Note: This is a recipe I got from Kraft Foods.

DIJON HAM MUFFINS

Great for a grab and go breakfast, a brunch buffet or even with a hot bowl of soup for lunch, this muffin recipe I collected back in the 90s is quick and easy.

1 2/3 cups all-purpose flour
1/3 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1 to 2 tsp ground mustard
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp ground cloves
2 eggs
1 cup buttermilk
1/3 cup canola or olive oil
3 tbsp Dijon mustard
1 cup fully cooked finely chopped ham

Combine the flour through cloves together in a mixing bowl.

Combine the eggs, buttermilk, oil, and Dijon mustard in a separate bowl; stir into the dry ingredients just until moistened. Gently fold in the ham.

Fill 14 greased or paper-lined muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until the muffins test done. Cool in the pan 5 minutes before removing to a wire rack to cool completely.

Note: File Photo

APPLE JULEP

1 cup pineapple juice

1 cup orange juice
1/4 cup lemon juice
1 quart apple juice
Maraschino cherries for garnish, if desired
Fresh mint leaves for garnish, if desired

Mix all juices together and refrigerate. To serve, pour over ice in glasses and garnish with the cherries and/or mint leaves if desired.

Note: This is a file photo.

CHOW MEIN CHICKEN CASSEROLE

2 ribs of celery, chopped

1 medium onion, chopped
1/4 cup butter or margarine
1 can (10 3/4-oz) condensed cream of mushroom soup, do not dilute
1/2 cup chicken broth
1 tbsp soy sauce
3 cups cubed cooked chicken
1/2 cup sliced fresh mushrooms
1 can (3-oz) chow mein noodles
1/3 cup salted cashew halves

In a saucepan, saute celery and onion in the butter until tender. Stir in the soup, broth, and soy sauce. Add the chicken and mushrooms, heat through.

Transfer to a 2-quart casserole dish that has been sprayed with nonstick cooking spray. Sprinkle the chow mein noodles and cashews over the top.

Bake at 350 degrees for 15-20 minutes or until bubbly.

Yield: 4 servings

Note: File Photo

SWEET ONION MUFFINS

1 1/2 cups all-purpose flour

1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup finely chopped onion
1/2 cup butter, melted
1 1/2 cups chopped walnuts

Preheat oven to 400 degrees.
Light grease 12 muffin cups; set aside.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, onion, and butter until blended. Stir into the dry ingredients just until moistened. Fold in the walnuts.

Fill the prepared muffin cups 3/4 full and bake at 400 degrees 10-12 minutes or until a wooden toothpick inserted in the center comes out clean.

This is a recipe I got from TOH in the 1990s. I noted at that time it was from a fellow Texan.

Note: File Photo