HAM-N-ONION DIP

2 cups sour cream

1 packet onion soup mix

2 cans (4 1/2-oz each) Underwood Deviled Ham

Combine all ingredients, mixing well. Chill then serve with snack crackers, chips or fresh veggies.

file photo for reference only

LUBY'S CHICKEN FRIED STEAK

3 extra-large eggs

1 cup milk

1 tsp salt

1 tsp seasoned salt

1/2 tsp pepper

3 cups all-purpose flour

2 1/2 lbs round steak, cut 1/2-inch thick, in 8 serving pieces

Vegetable oil

In a shallow bowl, whisk together eggs, milk, salt, seasoned salt and pepper until well blended.

Place flour in a separate shallow bowl.

Pound meat with a meat mallet to 1/4-inch thickness. Coat with flour, shaking off excess. Dip into the egg mixture, then again in flour, coating evenly.

Heat about 1/8-inch oil in a large skillet over medium heat. Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.

Yield: 8 servings

This was one of Luby's Cafeteria's most requested recipes and dishes. The following is a picture of a Luby's steak with gravy.

LUBY'S GREEN PEA SALAD

Who remembers the iconic Luby's Cafeterias in Texas? They were one of my very favorite places to eat. I loved their pea salad and fortunately, I have the recipe.

2 cans (about 16-oz each) peas, gently rinsed and drained

1 cup (4-oz) finely diced Cheddar cheese

1 cup sliced celery

1/2 cup thinly sliced sweet pickles

1/2 cup diced red bell pepper or pimento

1/2 cup mayonnaise

Salt and Pepper to taste

In a medium bowl, combine all ingredients. Toss lightly to coat evenly.

Cover and refrigerate at least 2 hours before serving.

Yield: 8 servings.

This is a file photo for reference only.

 

BROCCOLI CORNBREAD

2 boxes Jiffy cornbread mix

4 eggs, beaten

1 1/2 sticks butter, melted

1 pkg (10-oz) frozen chopped broccoli, cooked

10-oz cottage cheese

1 medium onion*, chopped

Heat oven to 375 degrees.

Melt butter in a 9x13-inch baking pan or dish.

Combine all ingredients, including melted butter, in a mixing bowl until combined. Pour into the buttered dish.

Bake at 375 degrees for 45 minutes. 

*May use 1/2 onion and 1/2 large bell pepper, if desired.

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TEXAS HASH

1 1/2 lb ground beef or ground chicken

2 cups chopped bell peppers (red and green)

1 tsp salt

1/2 tsp garlic powder

3 cups cooked brown rice

2 cups chopped onion

1 to 2 tablespoons chili powder

1/2 tsp black pepper

1 (16-oz) can diced tomatoes

Cook meat in a skillet with the peppers, onion, and spices until meat is browned and peppers are crisp tender. Stir frequently to crumble the meat. Drain and return to skillet. Add the tomatoes and rice. Spoon mixture into a buttered 2-quart casserole dish. Bake at 350 degrees for 25 minutes.

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CHICKEN ENCHILADAS

2 cups cooked chicken, chopped

1/4 cup chopped onion

1 can chicken cream of chicken soup

1 (8-oz) carton sour cream

1/2 cup milk

1/2 cup taco sauce 

softened flour tortillas

Mix chicken and onion together.

In a separate bowl, combine the soup, sour cream, milk and taco sauce. Add half this mixture to the chicken and stir to combine.

Place chicken mixture on tortillas and roll up tight. Place side by side in a lightly greased baking dish.

Pour the remaining soup mixture overall and bake at 350 degrees until bubbly and golden brown.

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TEXAS CAVIER

1 jar picante sauce (heat level as desired)

1 tomato, diced into small pieces

2 garlic cloves, crushed

1 can black-eyed peas, drained

1 can hominy, drained

1/2-oz chopped cilantro

Combine all ingredients and serve with tortilla chips or may be served as a side dish.

file photo for reference only

VEGGIE SQUARES

1 pkg refrigerated crescent rolls

1 (8-oz) sour cream

1 (3-oz) cream cheese

1 packet Hidden Valley Ranch dressing mix

Assorted fresh veggies, chopped for topping

Lay crescent roll dough out flat on a cookie sheet and press edges together to form a rectangle. Bake as directed on package. Remove from oven and allow to cool.

Mix the sour cream, cream cheese and dressing mix together. Spread over the crescent roll sheet.

Top with the fresh veggies and cut into squares for serving.

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COLD TORTELLINI SALAD

1 (8-oz) pkg spinach tortelllini

2 cups broccoli flowerets

1 onion, sliced

1 cup garbanzo beans, rinsed and drained

1 cup kidney beans, rinsed and drained

1 cup lima beans, rinsed and drained

1 (6-oz) jar marinated artichoke hearts, drained

1 (6-oz) can pitted ripe olives, drained

1 (16-oz) bottle creamy Italian salad dressing

24 cherry tomatoes, halved

1 medium-size ripe avocado, peeled and sliced

1/4 lb salami, sliced and quartered

1 cup (4-oz) freshly grated Parmesan cheese

Cook tortellini according to package directions, omitting salt, drain. Rinse with cold water, drain.

Combine tortellini, broccoli, onion, beans, artichoke hearts and olives. Pour salad dressing overall and toss gently to coat. Refrigerate for at least 8 hours.

Before serving, stir in tomatoes, salami and avocado. Sprinkle with the Parmesan cheese.

Yield: 8 to 10 servings.

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CHOCOLATE BUTTERCREAM FROSTING

1/4 cup butter, softened

2 cups sifted powdered sugar

1 egg white

1/2 tsp vanilla extract

1 1/2-oz semisweet chocolate, melted

Cream butter at medium speed of electric mixer. When creamy, add the powdered sugar gradually along with the egg white, vanilla extract and chocolate. Beat until fluffy. 

Yield: Enough to frost a three-layer cake.

Beautiful cake from monasterybakery

HERB SALAD DRESSING

 This dressing is especially good on pasta salad. At least that's what I'm told. I have never made it and probably never will because of the clam juice.

1 large garlic clove, peeled and minced

1/2 cup chopped fresh parsley

1 1/2 tbsp dried whole dillweed

2-oz grated Parmesan cheese

1/2 cup clam juice

1/3 cup safflower oil

2 tsp lemon juice

1 tsp salt pepper

Combine all ingredients in blender container and add the cover. Blend well. Pour into a small bowl and cover. Chill until ready to use.

Yield: 1 1/4 cups

This is an old recipe from Pennsylvania.

SOUTH-OF-THE-BORDER EGG CASSEROLE

10 eggs

1/2 cup all-purpose flour

1 tsp baking powder

1/2 cup butter, melted

4 cups (16-oz) shredded Monterey Jack cheese

1 carton (24-oz) large curd cottage cheese

1 can (4-oz) chopped green chilies, drained

Picante sauce, optional

Preheat oven to 400 degrees.

Grease a 9 x 13 x 2-inch baking pan or dish and set aside.

Beat eggs until blended. Stir flour, baking powder and butter into the eggs. Add Monterey Jack cheese, cottage cheese and green chilies. Stir well to mix.

Pour into the prepared pan or dish. Bake at 400 degrees 15 minutes. Turn oven down to 350 degrees and bake another 30 minutes or until bubbly and golden brown. Serve with picante sauce, if desired.

Yield: 10 to 12 servings

This is an old recipe from Galveston County, Texas

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SOUTHERN CRACKLIN' CORNBREAD

1/4 cup bacon drippings

2 cups cornmeal

2 tsp baking soda

1 tsp salt

2 eggs, beaten

2 cups buttermilk

3/4 cup cracklings

Heat oven to 450 degrees.

Heat drippings in a 10-inch iron skillet until hot. 

Combine dry ingredients and stir in the eggs and buttermilk. Add the cracklings and hot drippings, mix well. 

Pour the batter into the hot skillet and bake at 450 degrees for 20 to 25 minutes.

Yield: 8 servings

This is an old recipe from Georgia. 

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BOARDING HOUSE SQUASH CASSEROLE

3 lbs yellow squash

1/2 cup chopped onion

1/2 cup butter

2 eggs, beaten

3/4 cup cracker crumbs

1 tsp salt

1/2 tsp pepper

Preheat oven to 350. Grease a 2-qt casserole dish and set aside.

Cook squash, covered in a small amount of boiling salted water approximately 10-12 minutes or until tender. Drain well, mash and set aside.

In a small pan, saute onion in the butter until tender. Add the onion, eggs, cracker crumbs, salt and pepper to the squash. Spoon the mixture into the prepared casserole dish and bake, uncovered, at 350 degrees for 20 minutes.

Yield: 8-10 servings

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FETA CHEESE SPREAD

1 cup crumbled Feta cheese

1 brick (8-oz) cream cheese, softened

1 tbsp whipping cream

2 tbsp chopped chives

1 garlic clove, crushed

1/4 tsp freshly ground pepper

Dash of red pepper

Place Feta cheese in food processor bowl, add cover and process until smooth. add the cream cheese and whipping cream, process until smooth. Spoon mixture into a serving bowl and stir in the remaining ingredients. Cover and refrigerate for several hours before serving.

Yield: 8 servings 

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GARLIC CROUTONS

6 slices bread

2 large garlic cloves, minced

1/2 cup butter

Trim crust from bread and cut bread into 1/2-inch cubes. Sauté garlic in butter in a skillet over medium heat for 2 minutes. Add the bread cubes, saute until golden. Drain cubes on paper towels.

Yield: 3 cups

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CIRCUS JELL-O SALAD

 This is my sister's recipe. This always goes over well at pitch-in meals or large family meals, etc.

30 circus peanuts (10-oz pkg)

1 large box orange Jell-o

1 can crushed pineapple

1 large carton Cool Whip

Dissolve Jell-o in 2 cups boiling water. Add the peanuts and stir until they are completely melted. 

Drain the pineapple, saving juice. Add water to the juice to make 1 1/2 cups liquid. Add the liquid to the Jell-o mixture.  Refrigerate until partially set. Add the pineapple and Cool Whip. Refrigerate.

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EASY AS PIE CAKE

1 box (2-layer size) cake mix of your choice

1 can pie filling, flavor of your choice

3 large eggs

Preheat oven to 350 degrees.

Grease or spray a 9x13-inch baking pan or 2 8-inch square pans; set aside.

Mix all three ingredients together and pour into the prepared pan/s. Bake for 30 minutes or until cake tests done.  Cake may be topped with cinnamon sugar, powdered sugar, or a drizzle of your choice, if desired.

Note: Spice or yellow cake goes great with apple pie filling, chocolate cake is great with cherry pie filling, white cake with strawberry pie filling, lemon cake with blueberry filling, etc. Mix and match to suit your taste.

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CHOCOLATE-CHOCOLATE CHIP MUFFINS

1 (2-layer size) chocolate cake mix

4 eggs

1/2 cup canola oil

1 cup sour cream

1/4 cup water

2 tsp vanilla

1 (4-serving size) instant chocolate pudding mix

1 pkg (12-oz) chocolate chips

3/4 cup chopped nuts, optional

Heat oven to 350 degrees.

Prepare muffin tins by greasing or lining with paper baking cups.

Beat all ingredients, except chocolate chips and nuts, 2 to 3 minutes. Gently fold in the chocolate chips and nuts, if using. Spoon batter into muffin pans and bake at 350 degrees for 20 to 25 minutes until done.

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CHOOSING THE RIGHT ONION

 

CAYENNE SWEET POTATO FRIES

1 large sweet potato

2 tsp olive or canola oil
1/4 tsp salt (optional)
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.
Line a baking sheet that has sides with parchment paper.

Cut potato into french fry strips and place in a bowl. Add the oil, salt (if using), and cayenne pepper. Toss potatoes to coat well. Lay out in a single layer on the prepared baking sheet.

Bake at 450 degrees until tender, about 20 minutes for average size fries.

Note: File Photo

CREAMY CHICKEN MUSHROOM FLORENTINE

1 pound boneless skinless chicken breasts, cut into one-inch pieces

1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces linguine, broken in half
¼ cup grated Parmesan cheese
2 cups fresh baby spinach

Heat the butter in a large skillet over medium high heat; add the and cook chicken until golden brown and no longer pink.

Add the oil to the skillet along with the garlic, sun dried tomatoes, and mushrooms; cook until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder; whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.

Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Note: I got this picture and the basic recipe from The Recipe Critic a few years ago.

FIVE-CHEESE STUFFED PASTA SHELLS

20 uncooked jumbo pasta shells

2 cups cooked chopped spinach
1 cup cottage cheese
1 cup ricotta cheese
4 slices provolone cheese, chopped fine
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
1 egg, lightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
Dash of freshly ground black pepper
1 jar (26-oz) meatless spaghetti sauce

Cook pasta shells according to package directions; drain.

In a large bowl, combine spinach, cheeses, egg, garlic, and seasonings, spoon into the shells.  Arrange shells in an 8 x 13-inch baking dish or pan that has been sprayed with nonstick cooking spray. Pour the spaghetti sauce overall.

Cover with foil and bake at 350 degrees 40-45 minutes until heated through.

Yield: 10 servings of 2 shells each.

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SPICY WHITE CORN CASSEROLE

2 cans white shoe-peg corn, drained

1 can (4-oz) green chilies, drained

1 brick (8-oz) cream cheese

2 tbsp butter

1/4 cup milk

salt and pepper to taste

1/4 tsp garlic powder 

Dash of tabasco sauce

Melt butter in a saucepan, add the milk and cream cheese. Heat mixture until cheese is melted to make a sauce. Add the remaining ingredients and mix until blended.

Place mixture in a lightly sprayed casserole dish and bake, uncovered, at 350 degrees for 30 minutes.

APRICOT-GLAZED CARROTS

2 lb baby carrots

3 tbsp butter

1/3 cup apricot preserves

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 to 1 tsp freshly grated orange peel

2 tsp lemon juice

Parsley for garnish, optional

Cook carrots in salted water just until tender, approximately 15-20 minutes, drain.

Melt butter in a small saucepan over low heat, stirring in the preserves until blended. Add the nutmeg, salt, orange peel and lemon juice. Pour over the carrots and toss until well coated. Garnish with the parsley, if desired.

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NACHO POTATO SOUP

1/2 lb cooked ground beef (or ground chicken) browned, seasoned with taco seasoning

1 box au gratin potatoes

1 can whole-kernel corn, drained

1 can Ro-Tel tomatoes, do not drain

1 1/2 cups water

2 cups milk

12-oz shredded Cheddar cheese

In a saucepan, combine the contents of the potato box, corn, Ro-Tel and water, mix well and bring to a boil. Add the cooked and drained meat then reduce the heat, cover and simmer 15-20 minutes until the potatoes are tender. Add the milk and cheese, stirring until cheese is melted.

This recipe is from one of my grandchildren's elementary teachers.

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APPLE-LEEK PORK CHOPS

4 (about 4-oz each) lean boneless pork loin chops

1 tbsp canola or olive oil
2 medium-size Granny Smith apples, cored, sliced
2 medium leeks, white part only, sliced
2 cups unsweetened apple juice
1 tsp grated orange peel
1 tsp dried rosemary, crushed
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp cornstarch
4 tbsp water
4 cups hot cooked long grain and wild rice

Heat the oil in a large nonstick skillet; add pork chops and brown 4 minutes. Turn chops, add apples and leeks. Cook another 4 minutes.

Add the apple juice, orange peel, rosemary, salt and pepper to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, for about 4 minutes.

Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil and cook, stirring, for a couple minutes until thickened.

Yield: 4 servings of 1 chop with 1 cup of the hot rice.

This recipe and picture are from a 2001 Light and Tasty.

LONG JOHN SILVER'S BATTER COPYCAT RECIPE

1 ½ cups of all-purpose flour

4 tbsp of cornstarch
½ tsp of baking soda 
½ tsp of baking powder
½ tsp of salt
1 ½ cups of heated ginger ale

Mix together the flour, cornstarch, baking soda, baking powder and salt in a large mixing bowl. 

Heat ginger ale for 1 minute in the microwave; mix with the dry ingredients until well combined.

Coat fish, chicken or shrimp in the batter and deep fry in heated canola oil over medium high heat until golden brown.

file photo LJS's fish meal

PEPPERONI PIZZA LASAGNA

Note: This lasagna goes together in minutes but does need to bake for 45 minutes.

1 egg, beaten
1 carton (15 oz.) Part Skim Ricotta Cheese
6 Tbsp Grated Parmesan Cheese
1-1/2 cups Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (3 oz.) sliced pepperoni, divided
1/2 cup chopped green peppers
1/2 cup chopped red onion, divided
2 cups traditional pasta sauce
1/2 cup water
8 lasagna noodles, uncooked

Preheat oven to 350°F.

Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.

Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.

Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.

Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Note: File Photo

EASY ANGEL-PINEAPPLE CAKE

1 (16 ounce) of angel food cake mix

1 (20 ounce) can crushed pineapple with juice
8 ounces lite non-dairy topping (you can use sweet whipped cream)
½ cup of toasted coconut (optional)

Preheat the oven to 350° and grease a 9×12 cake pan.

Mix together the angel food cake mix and crushed pineapple with juice in a large bowl until airy and fluffy.

Pour the batter in the pan and bake for 30 minutes.

Let the cake cool completely before topping with lite or whipped cream and top with the toasted coconut.

Refrigerate until serving time. Leftovers should be refrigerated.

Picture and recipe from Easy Recipes.

BACON CHEESEBURGER CASSEROLE

1 lb. lean ground beef

1 onion, chopped
1/3 cup HEINZ Tomato Ketchup
2 Tbsp. HEINZ Yellow Mustard
1 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled
4 cups (1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS

Preheat oven to 400 degrees.

Brown ground beef with onions in skillet; drain. Return meat to skillet. Stir in ketchup and mustard.

Spoon into 9-inch square baking dish sprayed with cooking spray, top with remaining ingredients.

Bake 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

Note: I got this easy recipe from Kraft Foods some time ago. When I use a company's recipe, I leave their name brands intact. Of course, you can use whatever brand you choose.

Kraft Photo

BEEFY TACO LASAGNA

12 lasagna noodles

1 lbs lean ground beef
1 envelopes taco seasoning
2 egg whites
1 carton (15-oz) ricotta cheese
1 lb shredded cheddar cheese
1 jar (24-oz) chunky salsa

Cook the noodles according to the package directions.

While the noodles cook, brown the beef in a large skillet over medium heat until no longer pink, stirring to crumble.  Drain meat well in a colander and wipe out the skillet with a paper towel.  Return meat to the skillet and stir in the taco seasoning.

In a small bowl, combine the egg whites and the ricotta cheese.

Drain the noodles.

In a 9 x 13-inch baking dish that has been lightly sprayed with nonstick cooking spray, place 4 of the noodles.  Top with 3/4 cup of the ricotta cheese mixture, half the beef mixture, and 1 1/3 cups of the cheddar cheese.  Top with four more noodles, 3/4 cup of the ricotta mixture, 1 1/2 cups salsa and 1 1/3 cup of the cheddar cheese.  Repeat.

Bake uncovered at 350 degrees 35 to 40 minutes or until heated through.  Remove from oven and let stand 10 minutes before cutting to serve.

Yield: 8 servings

photo with the recipe

RAMEN-BROCCOLI SALAD

1 bag broccoli coleslaw

2 pkg Chicken-flavored Ramen noodles, dry and crumbled
4 green onions, chopped
1 cup sunflower seeds
1 cup toasted slivered almonds

Toss above ingredients together in a large bowl. Make the following dressing to toss with the salad ingredients just before serving:

3/4 cup olive or canola oil
1/3 cup apple cider or white vinegar
1/2 cup sugar
Seasoning packets from the Ramen noodle packages

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BACON-MUSTARD SALAD DRESSING

1 bacon slice, diced

6 tbsp fresh-squeezed orange juice
1/2 cup sour cream (fat-free works just fine!)
3 tbsp finely chopped green onions - white part only
1 tbsp Dijon mustard
1 minced garlic clove
2 tsp light brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper

In a nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Add the orange juice to the pan drippings and stir to loosen browned bits from bottom of skillet.

Place the remaining ingredients into a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Cover and process until smooth.

Store dressing in the refrigerator.

Yield: 3/4 cup

file photo of this dressing on this salad.

QUICK PARTY LOG CAKE

This recipe is an old one that is quick, easy, and tasty! I have had it for years.

MOUNDS BROWNIES

1 family-size brownie mix

5 cups of shredded coconut
1 can of sweetened condensed milk
1 container of chocolate frosting

Make the brownies according to the package directions and bake it in a 9×13 pan according to package directions.
While brownies bake, mix together the coconut and milk in a bowl; set aside.

Remove brownies from the oven; spread coconut mixture over the top.

Microwave the chocolate frosting to make it pourable and pour it over the brownies.

Note: File Photo

CINNAMON ROLL CASSEROLE

This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking.

12 Eggs
1 1/2 cups milk

• 1/4 tsp Baking powder
• 1/4 cup Brown sugar, firmly packed
• 3 tbsp Confectioners' sugar
• 2 tbsp Mccormick cinnamon, Ground
• 5 tsp Mccormick vanilla extract
• 1 loaf Challah bread*
• • 1/4 cup Butter
  • 3 tbsp Milk
  • 1/2 cup Whipped cream cheese
  • 
    
    • Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
    • Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
    • Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
    • Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
    • *May use brioche bread
    • 
    • Note: This is a McCormick's recipe and picture.