All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
.

HOT CHICKEN SALAD
(I was at a luncheon Saturday in Canton, MO, this was served and it was sooooo good, I asked for the recipe…..here it is)
-- From Martha Sue to You -

1 bag frozen broccoli, cooked and spread on the bottom of a 9 x 13 oven-proof casserole

2 cups cooked chicken (she used breasts exclusively, but no reason, I think you could use dark and white/ or any combination J, cubed, and put on top of the broccoli

Mix 2 cans Cream of Chicken Soup (or Cream of Mushroom or Cream of Celery … she said she thought she used 1 can of Cream of Chicken and 1 can of Cream of Celery this time, but again I think you could use any combination.

Mix 1 cup Miracle Whip (I'm going to try it with Mayonaise, because I don't have Miracle Whip and I prefer Mayonaise) with the Soup Mixture and…

3 cups of grated or shredded Cheddar Cheese (she said she used mild Cheddar, I'll probably use sharp Cheddar)

Put the mixture of the soups, Miracle Whip and cheese over the chicken

Cube 6 slices of bread (she used wheat bread, but white or what ever you have) and put the cubes on top of the soup mixture

Bake till its bubbly and looks done J

It was really good and even though we all probably have Hot Chicken Salad recipes, this one is one to add to your collection.

SAUERKRAUT/POLISH SAUSAGE SOUP
(A friend of mine in Burlington, Iowa served this, gave me her recipe and I've made it many times….hope you enjoy it!)

Bag of Sauerkraut
Polish Sausage (or can use ham)
1 onion
2 cans Cream of Potato Soup

Slice onion and halve the slices. Saute Sauerkraut and onion.
Cook Polish Sausage (or ham), then coarsely chop.
Make the cans of Cream of Potato Soup according to directions.
Combine all and warm.

LAYERED MUSHROOM BAKE
Purple Sage Cookbook
(My daughter-in-law, Stephanie, served this with steaks and it was wonderful)

1 ½ pounds mushrooms, sliced
2 6-oz cans sliced black olives
¼ lb Cheddar cheese, grated
2 Tbles flour
1 ½ tsp salt
1/8 tsp pepper
½ cup milk
1 cup seasoned bread crumbs (or crushed seasoned croutons)

In an 8-inch square baking dish, layer half of mushrooms, black olives, and cheese. Repear/t layering with remaining mushrooms, olives, and cheese. In a small bowl, mix together flour, salt, pepper, and milk. Pour mixture over casserole. Top with seasoned bread crumbs. Bake at 350 degrees for 30 minutes.

Yields 8-10 servings

MY MOTHER'S SMOTHERED PORK CHOPS
(My mother was Sue Haley Zook)


Pork chops, as many as you want

I shake them in a big coffee can, but how ever is easiest for you, of flour mixed with salt and pepper

Fry them in a skillet with some oil, Olive, Vegetable, Salad, it doesn't matter

When nice and brown and cooked, pour off the remaining oil

Cover with milk

Cover the skillet and turn down the heat

Let simmer and steam till you're ready to serve them


The liquid can be served kind of like gravy, over the pork chops and a bed of cooked rice, mashed potatoes, or what ever you prefer.

(Wish I had some right now, they are soooo good. Nothing terribly exciting or new, but guaranteed good and “comforting”.)

SPAGHETTI WITH CLAM SAUCE
America Country Cooking - page 33

This is the closest I've come to being almost as good as Pasta and Clams at Murry's Restaurant in Columbia, Missouri. Martha Sue


2 cups canned minced clams
3 cups bottled clam juice
1 cup chopped onion
4 - 5 cloves of garlic, minced
½ cup butter
2 Tbles + 1 tsp salt
1 tsp dried Basil, crumbled
Freshly ground pepper to taste
1 lb spaghetti
1 Tbles chopped fresh dill
Fluted lemon slices and dill springs for garnish

1. Strain cans of clams (I reserve the juice, in case I want to add some to the clam juice. If not, don't save it.)
2. Saute onion and garlic in butter in large skillet over medium heat until onion is soft, about 4 minutes; stir in clams, clam juice, 1 tsp of the salt, the basil and pepper. Heat to boiling; boil 1 minute. Remove from heat; keep warm.
3. Add spaghetti and remaining 2 Tbles salt to large kettle of boiling water. Cook, stirring occasionally, until firm-tender; drain well.
4. Place spaghetti on warm platter; top with clam sauce. Sprinkle with chopped dill; garnish with lemon slices and dill sprigs. Toss before serving.

BEEF ENCHILADA BAKE
(Midwest Living Jan./Feb 2012)
A friend of mine gives me a subscription to Midwest Living every Christmas. I love the magazine and this is a recipe I have enjoyed.

1 lb lean ground beef
1 can (10.75 oz) Cream of Chicken Soup
½ lb Velveeta, cut into ½" cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz) RoTel Diced Tomatoes and Green Chilies, undrained

1. Heat oven to 350 degrees.
2. Brown meat in large skillet; drain.
3. Stir in soup and 1 cup Velveeta.
4. Spoon 1/3 of the meat mixture into 8 inch square baking dish; cover with 6 tortilla halves and ¼ RoTel. Repeat layers.
5. Top with remaining meat mixture, RoTel and Velveeta; cover.
6. Bake 25 minutes or until heated through.

BRAISED RED CABBAGE
This recipe is from "The Irish Isle" cookbook

6 Tbles butter
3 pounds red cabbage, shredded
2 large tart apples, peeled, cored, and sliced
1 onion, chopped
3 Tbles sugar
3 Tbles white wine vinegar
Salt and freshly ground black pepper to taste

In a large sauté pan or skillet over medium heat, melt the butter and sauté the cabbage for 5 minutes. Using a slotted spoon, transfer the cabbage to a bowl. In the same pan, sauté the apples and onion until the onion is translucent, about 7 minutes. Raise heat to medium high and stir in cabbage, sugar, and vinegar. Bring to a boil, cover, reduce heat to low, and cook for 10 minutes, or until tender. Season with salt and pepper. Serve warm.

Makes 8 servings.

HOT BEEF SANDWICHES au jus
(Betty Allen)

4 lbs beef rump roast (Betty has used arm, chuck, fine)
2 envelopes dried onion soup mix (Betty uses Campbell's French Onion soup (it's less salty)
2 tsp sugar
1 tsp oregano
1Tbles minced garlic
2 cans beef broth (10 ½ oz)
1 bottle beer (12 oz)
Crusty French rolls, cut in half

Trim excess fat from beef. Place in Crockpot.
Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour over beef.
Cover and cook on HIGH 6 to 8 hours or till beef is tender.
Remove and shred with 2 forks. Return to juice. Serve on rolls with extra juice on side for dipping.
 


 

GAILZY'S NO NAME SANDWICHES

¾ cup mustard (classic yellow salad)
¾ cup minced onions
3 sticks butter, softened
3 Tbles poppy seed
sliced Swiss cheese
sliced ham for 36 sandwich buns

Mix mustard, onions, butter and poppy seed. Spread thickly on sandwich buns (both sides). Add slice of ham and cheese and wrap in foil. May be frozen at this point. Bake at 350 degrees for 20 - 25 minutes. If frozen, bake at 325 degrees for 35 to 40 minutes.

These are great for a crowd of teenagers or a football weekend. Let your children help you assemble the sandwiches and serve in the foil in a basket.

SANTA FE SOUP


2 lbs. Hamburger
1 onion, chopped
3 cans beans (1-pinto, 1-kidney, 1-black beans)
2 cans white whole kernel corn, drained
2 cans tomatoes with green chilies (I used 1 can regular and 1 can with green chilies)
2 1 oz. Pkgs. Hidden Valley Ranch mix
2 pkg. taco seasoning (I used only one pkg)
2 cups water

Brown and drain hamburger and add onion to meat and cook until clear. Mix in beans, corn, tomatoes, Hidden Valley Ranch mix, and taco seasoning. Use less water if you want it thicker. Rinse out cans with water.


 


 


 



 

VEGETABLE MEDLEY
(This is wonderful in that it is good, easy, and serves 12 or more)
Martha Sue

1 15oz bag frozen broccoli
1 can sliced carrots, drained
1 pkg (box) frozen baby lima beans
1 can mushrooms (bits and pieces)
2 cans Cream of Mushroom Soup
1 cup grated cheddar cheese
1 Tbles minced onion
1 ½ tsp salt
1 tsp dry mustard
Dash pepper
Toasted slivered almonds

Cook broccoli and limas together until just tender. Drain well. Drain other vegetables well. Combine all ingredients anbut the almonds, tossing lightly and mixing well. Turn into shallow casserole (9” x 13”) sprinkle almonds on top and bake at 350 degrees for 35 - 40 minutes.

This is great for a buffet too…..

CRUSTLESS QUICHE LORRAINE
(Cooks.com)

10 slices bacon, crisp cooked and crumbled
1 c grated cheese
¼ c minced onion
6 eggs
1 (13 oz) can evaporated milk
½ tsp salt
Dash of Tabasco

Preheat oven to 350 degrees. Sprinkle cheese, bacon, and onion in 10 inch pie pan. Beat remaining ingredients until well blended. Pour over cheese and bacon mixture. Bake 25 minutes. Let stand about 10 minutes before cutting. Serves 6.

EGG SAUSAGE FONDUE


8 slices bread - cubed
1 lb sausage, browned and drained
2 c grated cheddar cheese

Combine:
4 eggs, beaten slightly
¾ tsp dry mustard
2 ½ c milk

Combine:
1 can mushroom soup
½ c milk
½ tsp salt

In a large cake pan, layer cubed bread, then sausage, then cheese. Pour eggs, milk and mustard over all. Top with soup mixture. Refrigerate over night. Bake 300 degrees 1 ½ hours.

RUBY'S ASPARAGUS
(Ruby was my mother-in-law and a wonderful cook….this one we requested at every gathering)



2 boxes frozen asparagus (or 2 cans, drained - or fresh)
½ cup butter
1 tsp salt
½ cup flour
3 cups milk
2 cups shredded cheddar cheese (Ruby used ½ velvetta - ½ cheddar)
8 hard cooked eggs, sliced (Ruby used 6)
1 cup soda cracker crumbs
½ cup soft butter

If using frozen or fresh asparagus, cook until done. In saucepan, melt butter, stir in flour. Blend in enough milk to make a smooth paste. Stir in remainder of milk and cook over medium heat, stirring constantly until sauce is thick.. (MS makes a white sauce in micro) Stir in cheese. In a greased 9 x 13 pan, layer half of asparagus, sliced eggs and cheese sauce (Ruby put eggs in cheese sauce). Repeat ingredients to make a second layer. Top with cracker crumbs mixed with soft butter. Bake 350 degrees for 30 minutes or until bubbly. Place under broiler for 2 minutes to brown. (Ruby didn't do this last step). Serves 8

CREAMY BAKED CHICKEN BREASTS


4 whole boned and skinned chicken breasts, cut in half
8 (4-by-4 inch) slices Swiss cheese
1 (10 ¾ ounce) can cream of chicken soup
¼ cup dry white wine or water
1 cup herb-seasoned stuffing mix, crushed
½ cup butter, melted

Preheat oven to 350 degrees. Lightly grease 9 by 13 baking dish with butter.

Arrange chicken in single layer in prepared pan. Top each with cheese slice
2. Spoon soup and wine over chicken and sprinkle with stuffing mix
Drizzle butter over stuffing crumbs.
Bake in preheated oven for 45 - 55 minutes

Yield 8 servings

I haven't made this in quite a while, but in looking for my favorites to pass on to you, I came across this recipe. I think this is on the menu for this week! I probably served this with rice. If I didn't, I think I should have…..and I will this week J

HOTEL NAUVOO WILD RICE CASSEROLE
(Manna from Messiah, page 149)

4 cups cooked wild rice
1 (10 ½ oz) can cream of mushroom soup
½ cup chicken gravy
2 cups diced cooked chicken
1 cup soft bread crumbs
2 Tbles melted butter

Combine rice, soup, chicken gravy and chicken. Turn into a 2 quart casserole. Toss together bread crumbs and melted butter; sprinkle over top. Bake 350 degrees for 50 - 60 minutes. Yield 8 servings.

STEPHANIE'S LAYER CASSEROLE
(Stephanie is my daughter-in-law. She's a wonderful cook and has some great recipes. This is one of hers….I've had this at their home and IT IS SOOOO GOOD….)

1 lb. bulk sausage
1 lb. ground beef
1 cup chopped celery
1 cup chopped onion
1 14 cup raw rice; white, brown, or wild rice mix
1 3-oz envelope chicken noodle soup mix
5 cups water
1 tsp salt
2 6-oz cans mushrooms (or fresh)
½ cup chopped slivered almonds
2 cans cream of mushroom soup
Juice of 1 lemon

Brown sausage, beef, celery, and onion in skillet - drain. Add rice, soup mix, water, salt, mushrooms, and almonds. Transfer to 3 quart casserole. Cover, bake 300 degrees 1 ½ hours. Add more water if necessary. Spread mushroom soup mixed with lemon juice over top of casserole and cook uncovered 20 minutes more.

Serves 12

NO-NAME RECIPE
(Charlie Hull)
(made famous by Martha Sue)

In a 9 x 13 Pyrex dish :

Place boneless chicken breasts

Top chicken with generous amount of salsa

Layer can/cans of drained corn

Bake covered 55 minutes 350 degrees


Remove cover

Spoon a can of Refried Beans into the hot salsa

Cover with grated Monterey Jack Cheese

Over the cheese cover with crumbled tortilla chips

Bake uncovered another five to ten minutes


BonApetit

 

 



 

MOCK BEEF STROGANOFF
(One of my all-time favorites)
Martha Sue

Beef cubes, either buy beef all ready cubed or buy a beef roast and cube it yourself
Flour, salt, pepper
1 large can or 2 or 3 cans Cream of Chicken Soup
Milk, enough to slightly dilute the soup
Wide noodles

As you can probably tell, this has evolved over the years, so you have to use your own judgment as to how many beef cubes you want and how much soup you use according to how “soupy” you want the sauce

Here's what I do: I mix flour, salt and pepper and I shake the beef cubes in that mixture. I brown the cubes in some oil in a large skillet. Some times I use so many cubes that I do one batch and then another (again depending totally on how many cubes you want). Then I put the browned cubes in an oven-proof 9 x 13 or casserole. I dilute the soup with some milk and mix that well till smooth. I pour it over the beef cubes in the casserole. I like mine pretty soupy because you will later serve the cubes and soup over the noodles.

Bake the cubes with the soup poured over them for about 45 minutes at 350 degrees.

Meanwhile, cook the noodles.

Serve the beef cubes and sauce over the noodles!!!!!!!

Really really really good!!!!!

I have a couple friends that even ask me to make this and invite themselves when I do. I love that…..

KIELBASA WITH PASTA
(Allrecipes.com)

1 pound smoked kielbasa sausage, cut into ¼ inch slices (I then halved the slices)
½ cup chopped green pepper (I didn't use any green pepper)
¼ cup chopped onion (I used half a Vidalia onion)
½ tsp minced garlic
2 Tbles vegetable oil
2 (14.5 ounce) cans stewed tomatoes (I had on hand and used one can of cubed tomatoes and a can of mild Ro-tel diced tomatoes and green chilies)
1 (9 ounce) package refrigerated angel hair pasta (I hand on hand and used thin spaghetti)
½ cup grated Parmesan cheese (I used more than that)
2 Tbles butter

1. In a large skillet, sauté the Kielbasa, green pepper, onion, and garlic in oil until sausage is lightly browned. Stir in tomatoes. Bring to a boil, Reduce heat; simmer uncovered, for 10 minutes.
2. Meanwhile, cook pasta according to package directions; drain. Stir in Parmesan cheese and butter. Serve with Kielbasa mixture.

(I mention what I used and what the recipe called for, only to point out that you can use what you have on hand and sometimes it not only is as good, but maybe a tad better! The green chilies in the Ro-tel tomatoes added a nice little punch!)

TODD’S HASH BROWN and SAUSAGE CASSEROLE

1 bag frozen hashbrowns
1 lb sausage
1 can Cream of Chicken Soup
8 oz sour cream
½ stick butter
2 cups (8 oz) medium or sharp cheddar cheese
1 small onion
salt/pepper

Melt butter, chop onion, brown sausage.

In a large bowl, mix the butter, soup, sour cream, onion, salt and pepper to taste
Fold in almost the entire bag of hashbrowns. The best way to do this is about a third at a time – mix them in, then add more. They may mix more easily if they have defrosted some what before this point.

Mix in 1 cup of shredded cheese, then mix in the sausage.

Spread the mix evenly into a 9 x 13.

The casserole can be put into a preheated oven (350 degrees) for 45 – 60 minutes. Remove casserole, top with remaining cheese – put back in oven to melt cheese. Allow to cool for 10 minutes.

OR

The casserole can be refrigerated for later cooking. If the casserole sits uncooked in the refrig overnight, the flavors blend together more than they do if it is cooked immediately.

LOUISIANA AREA HISTORICAL MUSEUM'S
CHICKEN FLORENTINE STRATA
(Was served at the Museum's Luncheon Saturday, May 11, 2013)

Serves 18 to 24, can half the recipe, of course….

Cook: 1 box Lasagna Noodles in salted water

Mix: 2 10-ounce boxes frozen spinach, thawed, squeeze very dry
10 chicken thighs, cooked, cut in small pieces
1 28-ounce (large can) Cream of Chicken Soup
1 ½ cup Hellman's Mayo
1 ½ cup sour cream
2 cups grated cheddar
2 Tbles fresh lemon juice
1 tsp garlic powder
Lawry's Salt/pepper to taste

Topping: ½ cup fresh grated Parmesan Cheese
½ cup soft bread crumbs
2 Tbles butter
Sprinkle over top layer of noodles

Layer Noodles, then mixture, starting with Noodles, making five layers (noodles, mixture, noodles, mixture, noodles, mixture, noodles mixture, noodles).

Bake 350 degrees 30 minutes or until bubbles.

CREAMY MUSHROOMS

¼ cup butter
½ pound fresh mushrooms, sliced
2 Tbles all-purposed flour
1¼ cups milk
2 tsp soy sauce
Salt and pepper to taste

Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce, cook, stirring, until thickened. Season with salt and pepper to taste.

This is not a recipe for Morels, but can be made from button mushrooms and can be served over rice or pasta, according to "Allrecipes.com".

CREAMED EGGS ON TOAST

4 hard-cooked eggs, cut into wedges (I use an "egg slicer")
1 cup White Sauce
1 tsp Worcestershire Sauce
1 tsp prepared mustard
½ tsp salt
¼ tsp pepper
4 slices buttered toast
Parsley to garnish (definitely optional)

Season white sauce with Worcestershire Sauce, mustard, salt and pepper. Add eggs. Heat. Serve over toast. Garnish with parsley


WHITE SAUCE
(I bet many have their own recipe for White Sauce, but here's mine)

In the microwave oven (I use a Pyrex measuring cup), melt two Tbles butter.
I then add and mix till smooth, two Tbles flour.
Then I whisk in one cup whole milk. I microwave that 45 seconds and stir. I microwave it checking and whisking every 30 seconds until it is as thick as I want it.

SWEET POTATO CASSEROLE WITH COCONUT PECAN TOPPING
(This is one of the sides we're having at our house Thanksgiving)


CASSEROLE:
4 cups mashed sweet potatoes
¼ cup sugar
1 tsp vanilla
½ cup half-and-half
2 eggs, beaten
Salt

TOPPING:
1 cup coconut
1/3 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

1. Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish
2. Mix well topping ingredients and add melted butter
3. Sprinkle on top of the potatoes
4. Bake at 375 degrees for 25 minutes

TOMATO PIE
(Martha Sue Smith)


1 refrigerated pie crust (from a 15 oz box of 2)
1 cup mayonnaise
8 oz Cheddar, shredded (2 cups)
1/4 tsp freshly ground black pepper
1/4 cup sliced scallions
1 1/3 lb ripe plum or Roma tomatoes (8 to 10 medium-size), sliced

Place one oven rack in bottom position. Heat oven to 350 degrees.

Line a 9 inch pie plate with rust. Crimp edges with a fork. Prick bottom and sides of dough in several places with a fork.

Bake 10 to 12 minutes until crust looks slightly puffed and dry.

Meanwhile, in a medium bowl, stir together mayonnaise, 1 1/4 cups of the cheese and the pepper.

Sprinkle bottom of partially baked crust with 1/2 cup of the remaining cheese. Top with 1/4 of the tomatoes (about 12 or 13 slices). Sprinkle with 1 Tbles of the scallions. Spoon 1/3 cup of the mayonnaise mixture on top in dollops. Continue to layer tomatoes, scallions, and mayonnaise mixture to make 3 more layers. Sprinkle top with remaining 1/4 cup cheese.

6. Bake 30 - 35 minutes until crust is golden and juices are bubbling. Remove to rack to cool at least 10 minutes before cutting into wedges.

I was assigned a potato casserole to take to a dinner party over the weekend. I googled “Potato Casserole” because I didn't want to make an “ordinary” one. Here's the one chose for a couple of reasons: It looked easy (and it was) and it looked good (and it was):

CRACKER BARREL POTATO CASSEROLE

1 (2 lb) bag frozen southern style hash brown potatoes

½ cup onions, chopped fine

Aunt Jane's Krazy Mixed Up Salt, to taste or McCormick's Season-All salt (and frankly I think plain old salt and pepper would do, I did happen to have Aunt Jane's …..)

½ cup melted butter

1 ½ - 2 cups colby cheese (or 1 ½ cups cheddar cheese, shredded). I used Sharp Cheddar

1 (10 ½ oz) can cream of chicken soup (or cream of mushroom or cream of celery soup) I used cream of chicken soup

1. Spray a 9” x 13” baking pan with non-stick cooking spray; set aside.
2. 2. In a bowl, combine soup, cheese, butter, onion, salt, and pepper. (or one of mixed season salts from above).
3. Gently fold the potatoes into the mixture and pour into prepared pan.
4. 4. Bake in a 350 degree oven for 35 - 40 minutes, until heated through and top is browned.
5. Note, If you're looking for a one-dish mean, you can add ham to this recipe.

P.S. I made the casserole in the afternoon. About 20 minutes before it was to be served I put it in the oven. It looked even better after those 20 minutes than it did after the initial baking.

TURKEY or CHICKEN TETRAZINNI
(Martha Sue Smith)


8 oz spaghetti
4 oz can sliced mushrooms and liquid
3 Tbles chopped onion
1/4 tsp celery salt
Dash cayenne pepper
4 Tbs butter
1/4 tsp marjoram
1 can cream of chicken soup
1 tall can evaporated milk
2 Tbles chopped pimento
2 cups cubed cooked turkey
1/2 cup grated sharp cheddar cheese
1/4 cup grated parmessan cheese

Cook and drain spaghetti. Melt butter, add seasonings and mushroom liquid. Simmer until onions become transparent. Blend in chicken soup, stir until smooth. Gradually add evaporated milk, stirring constantly until slightly thickened. In buttered casserole, mix cooked spaghetti, mushrooms, pimento, and turkey. Pour sauce over, mix well. Top with cheeses. Bake 30 minutes at 350 degrees. Garnish with paprika and pimento before serving.

 

 

BRAISED PORK SHOULDER BLADE BOSTON COUNTRY STYLE RIBS BONELESS
(My own made-up recipe)


4 - 6 Pork Shoulder Blade Boston Country Style Ribs, boneless
Sprinkle ribs with Pork Rub Seasoning
Rub with flour, salt, pepper (mixed)
In "grill skillet" heat some oil, not a lot, enough to help with no-stick
When skillet is hot, brown one side of ribs, turn and brown other side, turn again, and maybe once again
Add a little white wine, maybe ½ -2/3 cup
Cover, reduce heat and let it cook
Turn the ribs once or twice
Let cook till done.

I think this is "braised", but I'm not sure….I just know they were wonderful!

NOAH'S ARK CLAM CHOWDER


3 cans New England Clam Chowder
3 cans Cream of Potato Soup
1 can Cream of Celery Soup
1 can minced clams, undrained (or 2 cans for an especially good clam flavor)
3 half pints whipping cream
Fresh ground pepper
Minced fresh parsley

Do not dilute soups. Do not drain clams. Combine soups, clams and cream in a 6-quart pan. Heat, stirring occasionally, until hot, but do not allow to boil. Serve garnished with pepper and parsley.

Makes 12 servings, 8 oz. each

Make Ahead Mashed Potatoes
Kaye Iftner
5 pounds of potatoes, peeled, boiled and mashed

Add:
½ cup of butter or margarine
6 oz of cream cheese, softened (to be honest, since cream cheese often comes in an 8 oz.
size, I often use the whole thing!)
One to 1 ½ teaspoons of salt
1 ¼ cups of milk

Cook using one of these 2 methods:

Put in a baking dish and refrigerate when cool. Take out of refrigerator one hour before baking to bring to room temperature and then bake at 325 degrees for one hour or until hot.
OR (and this is what I do because ovens are usually full when we need these and they taste just as good):
Put potato mixture in a crockpot insert (or another container) and refrigerate. Take out of the refrigerator one hour before heating- then heat in a crockpot on LOW for 3 to 4 hours. Check them to make sure they aren't sticking to the bottom. I usually stir them about halfway through the heating period.
These can be made up to a week ahead and refrigerated. DO NOT FREEZE.
ENJOY!!

CREAM OF CAULIFLOWER SOUP
(This is from the Good Housekeeping Magazine, May 1985, and it's delicious)

1 large head cauliflower (about 3 pounds)
3 medium-sized potatoes (about 1 pound)
2 ½ cups water
2 ¼ teaspoons salt
2 Tbles butter (1/4 stick)
1 large celery, minced (I finely chopped)
1 small onion, minced (I finely chopped)
3 cups half-and-half (I used 2 cups whole milk)
¼ tsp white pepper (I used black pepper)
Parsley springs for garnish, optional

ABOUT 1 HOUR BEFORE SERVING:
1. Separate cauliflower into flowerets to make about 6 cups. Peel and cut potatoes into cubes to make 4 cups.
2. In 5-quart Dutch oven or saucepot, over high heat, heat cauliflower, potatoes, water, and salt to boiling. Reduce heat to los; cover and simmer 30 minutes or until cauliflower and potatoes are fork-tender. Do not drain vegetables.
3. Meanwhile, in a 1-quart saucepan over medium heat, in hot butter, cook celery and onion until tender, about 15 minutes, stirring occasionally.
4. With potato masher or slotted spoon, mash cauliflower and potatoes with cooking liquid in Dutch oven (mixture will be lumpy); add celery mixture, half-and-half (or whole milk), and pepper. Over medium heat, heat soup just to boiling. Garnish with parsley springs. Makes about 10 cups.

COLCANNON
There are variations of Colcannon, this particular recipe is from "Gourmet Ireland"
by Paul and Jeanne Rankin
"Colcannon is to the south of Ireland what Champ is to the north, a comfort food, a warm satisfying, homely dish. This is Eugene O'Callaghan's - of Eugene's Restaurant in county Wexford - old family recipe. Serves 6"

1 ½ lbs floury potatoes, peeled and quartered
2 or 3 medium onions (11 oz) finely chopped
½ head white cabbage, cored and thinly sliced
2 large parsnips, peeled and cut into wedges
1 ¼ cups water
1 tsp salt
3 large cabbage leaves
Unsalted butter for serving
Chopped fresh parsley

Line the bottom of a deep, heavy-bottomed saucepan with a layer of the quartered potatoes. On top of this, place a layer of onions, then a layer of sliced cabbage, then a layer of parsnips. Repeat the layering until all the ingredients are used up. Measure out the water, add the salt to it, and pour it into the saucepan. Top it all off with the cabbage leaves. Cover with a lid and gently bring to a boil. Cook gently for about 1 hour.

Remove the cabbage leaves from the top, and roughly mash all the cooked vegetables together. Serve with lots of butter and freshly chopped parsley.

HOPPIN' JOHN
(This recipe is from Heritage Cook Book)
It's a traditional New Year's Day Southern recipe

1 cup dry black-eyed peas (6 ounces) I use canned black-eyed peas
8 cups water (if using dry peas)
. . . . . . . . . . . . . .
6 slices bacon
¾ cup chopped onion
1 clove garlic, minced
. . . . . . . . . . . . . .
1 cup regular rice
2 tsp salt
¼ tsp pepper

Rinse the black-eyed peas. In a large saucepan combine the peas and water; bring to boiling, then boil for 2 minutes. Remove from heat and let stand 1 hour. Drain, reserving 6 cups of the cooking liquid…(to this point if using dry peas). In a heavy 3-quart saucepan cook the bacon, onion, and garlic till the bacon is crisp and the onion is tender but not brown. Remove bacon; drain on paper toweling; crumble and set aside. Stir the black-eyed peas, rice, salt, pepper, and the reserved cooking liquid (use water and some liquid from canned black-eyed peas) into mixture in saucepan. Bring to boiling; cover and reduce heat. Simmer 1 hour, stirring occasionally. Stir in the crumbled bacon. Turn into a serving bowl. Serve immediately. Makes 8 servings.


“There are several stories about how Hoppin' John got its name. One says that children used to hop once around the table before eating. Another says that it was named after the custom of inviting a guest to eat by saying, “Hop in, John.” But we know no story to explain whit it brings good luck if served on New Year's Day - as Southerners still do.

EASY HAM and NOODLES
(Left-over ham and/or noodles)



2 cups cooked egg noodles
1 c cubed, cooked ham
½ cup cubed (or shredded) Cheddar cheese
1 can cream of mushroom soup
½ soup can of milk


1. Preheat oven to 375 degrees

2. Place the noodles, ham, cheese, soup and milk in a 9 x 9" casserole and mix well.

3. Bake at 375 degrees for 25 to 30 minutes

(Can add sweet green peas for color/flavor)

RELISH SOUP
(As in left-over Veggie Tray)

I had a veggie tray Easter and I had lots left over…I cubed up the celery sticks, the broccoli was all ready in flowettes, I cubed some onion, and I had some fresh asparagras which I cut in small sections. I had some left-over carrots, but I didn't use them, as I don't care for cooked carrots….here goes:

Four Chicken Bouillon cubes
Water, maybe 6 - 8 cups
Chopped celery, about ¾ cup
Chopped onion, about ¼ cup
Broccoli flowerettes, about 1 cup
Asparagras pieces, about 1 cup
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
Some pasta (if wide noodles, I'd cook them first, if very fine noodles, just add)

Boil the celery an onion in approximately two cups of boiling water and four chicken bouillon cubes. When the they were soft, I added the broccoli I had left and some fresh aspargras (ends off and the part to be cooked, in small pieces). Then I added a little water and added 1 can of Cream of Mushroom Soup and 1 can Cream of Chicken Soup. I then realized my soup had no meat or starch. I added three "nests" of very fine pasta" . (By "fine" I mean very small, not "fine" in quality necessarily.) I have thoroughly enjoyed this pot of "Relish Soup" and I'm glad to get it down in writing so I can make it again some time! However until then, if you have a Veggie Tray and have left-overs, this is definitely "changeable". I thought about a can of cut-up tomatoes. There are no rules or regulations to this recipe. But I can testify that this, as I made, is wonderful!!!!

MARTHA SUE'S SPINACH & CHEESE CASSEROLE

2 lbs small curd cottage cheese
2 pkgs frozen spinach
½ lb Brick cheese - shredded
½ lb American cheese - shredded
1 stick butter - cut up
8 Tbles flour
6 eggs, slightly beat before adding to other ingredients

Thaw and drain spinach, add salt and pepper

In a large bowl, mix spinach, eggs, butter, flour and stir.

Fold in cheeses

Put ingredients in a 9 x 13 buttered dish

Bake at 350 degrees for 1 hour

It can be served over a thick slice of ham, or add cut up ham to the recipe. You can add chicken, or fry bacon and put the bacon on the top.

 


 


 

 

CHAMP
From "Gourmet Ireland"
By Paul and Jenne Rankin
"We like to eat Champ as a dish on its own, which is really the proper way. For us, it is the ultimate comfort food, reminding us of childhood, school lunches, and mum. Serves 4"


2 ¼ lbs floury potatoes
6 large scallions
1 ¼ cups milk
4 Tbles unsalted butter
Salt
Unsalted butter for serving

Peel and quarter the potatoes. Place them in a large pan, cover with salted water, and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes, or until the potatoes are just cooked. Pour off the water, cover the pan, and let it stand for about 3 minutes; this allows the potatoes to become soft and completely cooked.

While the potatoes are resting, finely chop the scallions. Combine the milk and butter in a small pan and bring to a boil. Put the chopped onions into the boiling mixture, then remove from the heat and let them infuse for 1 minute. This mellows out the raw onion taste. Mash the potatoes, then stir in the milk mixture until the whole mixture is smooth. Check seasoning and add salt if necessary. Serve on its own in warmed bowls with a spoonful of butter on top.

I have not made this, but I plan to. It certainly looks easy and the picture of it looks delicious! MSS

DUBLIN CODDLE
From "Irish Food and Cooking"

"This utterly Irish dish combines bacon and sausages, two foods known since the earliest Irish literature, and is said to have been Dean Swift's favorite meal. Leeks and oatmeal were originally used but potatoes and onions are popular nowadays."

Makes 4 large or 8 small portions

8 1/3" thick ham or dry-cured bacon slices
8 best-quality lean pork sausages
4 large onions, thinly sliced
2 lbs potatoes, peeled and sliced
6 Tbles chopped fresh parsley
Salt and ground black pepper

1. Cut the ham or bacon into large chunks and cook with the sausages in 5 cups boiling water for 5 minutes. Drain, but reserve the cooking liquor.
2. Put the meat into a pan or ovenproof dish with the onions, potatoes and the parsley. Season, and add just enough of the reserved cooking liquor to cover. Cover with a tight-fitting lid; lay a piece of buttered foil or baking parchment on top before putting on the lid.
3. Simmer gently over a low heat for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. Serve hot with the vegetables on top with the traditional accompaniments of fresh soda bread.

CROCK-POT ROASTED CHICKEN AND VEGETABLES

It's necessary to remove the chicken from the pot when cooking time is complete and to thicken the sauce with cornstarch. I also found it necessary to mince the garlic finely so it would blend into the sauce.

1 chicken (about 3 pounds), cut into 8 serving-size pieces, rinsed and patted dry
2 Tbles unsalted butter, softened
2 Tbles olive oil
2 cups defatted chicken broth
2 cups diced (1/2 inch) carrotts
1 medium-sized onion, halved and slivered
2 Tbles very finely minced garlic
1 Tbles chopped fresh tarragon or 1 tsp dried tarragon
Salt and freshly ground black pepper, to taste
2 Tbles cornstarch
2 Tbles chopped fresh tarragon or parsley, for garnish

1. Place all of the ingredients, except the cornstarch and garnish, in the Crock-Pot; stir to combine. Cover and cook on high heat for 4 ½ hours or until cooked through.
2. Remove the chicken pieces from the Crock-Pot and keep warm. Mix the cornstarch with 2 Tbles of cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking, covered 30 minutes longer or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.

Serves 4 to 6.

W. Cleo Whitaker's
CHICKEN CASSEROLE
(Ms. Whitaker says this is very good to take to carry-in dinners)


4 chicken breasts or a whole chicken
1 can cream of chicken soup
1 8 oz. carton sour cream
1 ½ stack Ritz Crackers
1 stick butter, melted

Cook chicken, cut in bite-size pieces; put in casserole for baking.
Mix soup and sour cream; pour over chicken.
Ms. Whitaker add a can of peas or frozen peas cooked.
Crush the crackers and mix with melted butter then put on top of chicken and soup mixture.

Bake 350 degrees about 30 minutes or until slightly brown.

Vidalia Onion Casserole

2 large Vidalia Onions, sliced
1 stick of butter
1 package Ritz Crackers
1 cup shredded Cheddar Cheese

Saute onions in butter until transparent. In casserole dish, layer onions, crushed crackers, then cheese. Repeat layers again. Place in a preheated 350 degree oven for 15 minutes until cheese has melted. Serves 8

 



 

MUSHROOM and WILD RICE CASSEROLE

1 cup wild rice, washed well
¼ cup chopped onion
½ cup butter
8 ounces fresh mushrooms, cleaned and sliced
1 ½ can beef broth
1 can water

Melt butter in skillet. Add mushrooms and onion and sauté.
Add ½ can beef broth, rice and simmer 20 minutes. Pour into oven-proof casserole and add the res of beef broth and water. Cover and bake at 400 degrees for 1 hour.

GOLDEN MUSHROOM PORK CHOPS
(from my good friends, Barry & Judy's daughter, Christina)

1 can Campbells Golden Mushroom soup
Half can of water

Mix the soup and water well. Place pork chops into mixture. Slow cook in a crock pot for up to 4 hours or place in a baking dish and cook for 1 hour at 350 degrees. Reduce temp to 200 and continue baking for 2 - 3 more hours for the "fall off the bone" finish. This dish is best served with mashed potatoes. However if it's one of those crazy days, instead of mashed potatoes, use minute rice : Christina says she's also served it with wheat egg noodles.

CHICKEN, HAM, AND BACON CASSEROLE
(Manna From Messiah)

12 (1/4 " thick) slices cooked ham
Chicken breasts (skinned and boned, to make 12 servings, about 8 - 9 breasts)
24 slices bacon
3 cans cream of mushroom soup
2 cups sour cream
1 large can mushroom pieces
12 slices Swiss cheese
Dry white wine (if desired)

Fold ham slices in half and place in rows in buttered flat casserole; 8 ½ x 13 ½ inches will hold about 8 individual servings. Partially fry bacon and remove grease. Wrap individual servings of chicken breast with bacon and place on ham. Mix soup, sour cream, and wine. Pour over meat. Bake at 275 degrees for 3 hours. Add mushrooms last hour and cover each portion with a slice of cheese last few minutes. Let set outside over 10 minutes before serving.

NOTE: This casserole freezes well either before cooking or after. If freezing before cooking, do not add cheese until thawed and nearly cooked.

COMPANY CRAB (OR TUNA) MOUSSE
This is a wonderful appetizer
(I have a Tupperware mold, this recipe is perfect in it.)

10 ¾ oz can condensed cream of mushroom soup
8 oz pkg. cream cheese, softened
1 envelope unflavored gelatin
6 ½ oz can crab meat (or tuna), rinsed, drained, and flaked
1 cup chopped celery
1/3 cup chopped green onion
1 Tbles lemon juice
1 tsp Worcesershire sauce
¼ tsp seasoned salt

Lightly oil 4-cup mold. In small saucepan over low heat, combine soup, cream cheese and gelatin; stir until mixture is smooth and creamy, about 1 to 2 minutes. Remove from heat; add remaining ingredients. Pour mixture into prepared mold. Cover, chill several hours or until firm. To serve, invert mold onto lettuce-lined serving plate. Serve with thinly sliced snack bread or crackers. 10 - 12 servings.

CRANBERRY CHICKEN with EGG NOODLES
(This recipe was given to me by my good friends, Barry & Judy's daughter, Christina)

1 can cranberry sauce
1 can Cream of Mushroom soup
1 pack onion soup mix (dry)
Chicken breasts or thighs
Egg noodles

Mix the first three ingredients together well in a baking dish. Add any form of chicken (breasts, thighs, strips, etc.). Christina says she has even used pork chops and "it was amazing"!

Bake 1 hour 350 degrees

Cook the egg noodles while the Cranberry Chicken is baking.

Serve over the egg noodles

Entrees

LEMON-DILL CHICKEN
(Betty Crocker's Good and Easy Cookbook)

6 servings

¼ cup (1/2 stick) margarine or butter
6 skinless boneless chicken breast halves (about 1 ½ pounds)
½ cup dry white wine or chicken broth
1 Tbles chopped fresh OR ½ tsp dried dill weed
1 Tbles lemon juice
¼ tsp salt
1 medium green onion, sliced (2 Tbles)

Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.

Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

Meanwhile, heat wine mixture to boiling. Boil about 3 minutes or until reduced to about half; pour over chicken. Sprinkle with onion.

COLD MELON SOUP
(from The White House Chef Cookbook)

1 large ripe cantaloupe
½ tsp cinnamon
2 ¼ cups orange juice
2 Tbles lime juice
Fresh mint sprigs

1. Remove seeds from melon, peel, and cut the pulp into cubes. Place pulp, cinnamon, and ¼ cup orange juice in a blender and puree.

2. Combine remaining orange juice and lime juice and stir in the puree. Chill thoroughly and serve garnished with sprigs of mint.

(6 servings)

BAKED OMELET (or INDIVIDUAL BAKED OMELETS)
I went through my wonderful, old recipe box for this one…..

For individual Baked Omelets, I use my au-gratin dishes, but any individual oven-proof ramekins or bowls will work. Spray non-stick on each dish.

Cubed ham
Quartered fresh mushrooms
Sliced green onion
Tomato chunks
Green pepper, cubed
Pimento, optional
Prepare any amounts of the above as desired.
9 eggs (for four dishes)
Grated or shredded cheese, of your choice

Mix vegetables and ham and put in the prepared dishes.

Blend eggs in blender
Pour over the vegetables

Top with shredded or grated cheese of your choice. I have used Monterrey Jack or Cheddar.

Bake on a cookie sheet about 25 to 30 minutes, until set and bubbly.

BUSY-DAY CHICKEN 'N RICE

1 cup uncooked rice
1 chicken, cut up (or can use just breasts, legs, thighs)
¼ lb butter (1 stick)
1 pkg dry onion soup
4 cups boiling water
Salt and pepper

Preheat oven to 350 degrees. Grease 9" x 13" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with butter. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water into pan. Bake about 1 hour. If browner chicken is desired, brown before placing on rice.

IMPOSSIBLE ZUCCHINI-TOMATO PIE
(From the "No Time To Cook" Recipe Book)

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
1/3 cup grated Parmesan Cheese
1 ½ cup milk
¾ cup Bisquick baking mix
3 eggs
½ tsp salt
¼ tsp pepper

Heat oven to 400 degrees. Grease 10-inch quiche dish or pie plate, 10 x 1 ½ inches. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes before cutting.

SLOW COOKER BALSAMIC CHICKEN
(This is one of Sally Logan's recipe)

4 - 6 boneless skinless chicken breasts
2 14.5 ounce cans diced tomatoes (she uses Italian)
1 medium onion, sliced thinly
4 garlic cloves (she presses them rather than whole
½ cup balsamic vinegar
1 Tbles olive oil
1 tsp each dried oregano, basil, rosemary
½ tsp thyme
Ground black pepper and salt to taste

Pour olive oil on bottom of slow cooker, add chicken breasts, salt and pepper. Top with onion slices, all dried herbs, and garlic cloves (Pressing will intensify the garlic flavor). Pour in vinegar and top with tomatoes. Cook on high 4 hours. Serve over angel hair. Could also serve over rice, etc.

A LOWCOUNTRY BOIL
(Todd G. Smith, Martha Sue's son)


Serving size: 6

¾ cups salt
1 bag dry crab boil
1 Tbles liquid shrimp-and-crab boil
2 heads garlic, unpeeled and cut in half horizontally
2 lemons, cut in half
1 yellow onion, peeled and quartered
10 small red potatoes, washed and halved
1 lb andouille or Polish sausage, cut into 2-inch pieces
4 ears of corn, cleaned and cut in half
1 ½ lbs shrimp, unpeeled

Fill a 6 to 8 quart stock pot ¾ full with water. Add the salt, crab boils, garlic, lemons and onion. Cover and bring to a boil. Remove the lid and add the potatoes and cook for 5 minutes. Add the sausage and corn, cover and bring to a boil and cook for 5 minutes more. Add the shrimp and turn the flame off. Let sit 15 minutes. Drain and serve.

Can be served with garlic bread, melted butter and cocktail sauce…..

Todd did this on my driveway. He used an outdoor gas burner and a BIG pot. He spread newspaper on the picnic table and spread all the goodies on the table after he drained them. Everyone then helps themselves to what ever they like/want. It was so fun and my grandchildren absolutely loved helping to ready the "makin's" and the help-yourself "spread"!!!!!

MARTHA SUE'S MADE-UP RECIPE

I sliced part of a Round Steak into thin strips
I sliced an onion and then quartered the slices
I put the above in my stove-top wok or skillet with a little olive oil
I browned this till the liquid was all gone and the meat was a little brown

I cooked rice in my rice cooker while I did the above.

Then to the meat and onions, I added a can of Beef Broth, some beef bouillon, and part of a can of Mushroom Gravy. Salt and pepper….I heated this and then served it over the rice!!!! Nummy nummy!!!!!

Martha Sue's Wild Rice Soup

Boil in chicken broth....
Sliced fresh mushrooms
Set aside.

Prepare wild rice, according to directions....
1/2 c wild rice, cooked
Set aside.

Saute together...
1/2 lb bacon
1/4 c chopped onion
Drain and cut bacon in pieces
Set aside.

Mix together in soup pot...
2 cans cream of potato soup
1/2 c water
1 quart milk

Cut in chunks (to speed melting)
2 1/2 cups velveeta cheese

To the soup mixture, add mushrooms, bacon, onion. When warm, add Velvetta cheese. When creamy, add wild rice.

6-8 servings.

I have been searching for this recipe and lo and behold I have found it!
POT-AU-FEU
A La Francaise
This was a favorite with the men and boys in my family!

Ingredients to serve 8:
3 ½ lbs beef roast, tip or cross rib
1/3 lb beef bones
4 qts. water
2Tbles salt
6-8 medium carrots
2-3 medium turnips
2 large leeks
1 bunch stalk celery
1 large yellow onion
2 cloves garlic, peeled
1 bouquet garni*

Peel and wash vegetables and cut into equal sizes. Using kitchen string, tie the leeks into a bunch. Tie celery into a bunch. Tie the meat with string so it won't come apart while cooking, if you do not purchase it all ready tied with netting. In a large stew kettle, cover the meat with cold water, and boil for 10 minutes. Then place the beef in a colander and wash with cold water. Wash the stew kettle, then put the beef back and cover with 4 qts. of unsalted water. *Add bouquet garni: parsley, thyme, bay leaf, tied together. Add bones. Bring to boil; cook uncovered for two hours. Add all vegetables and salt. Turn heat low; cook uncovered 1 hour. After meat and vegetables are fully cooked, take them out of the kettle. (Save the broth for use later as a soup with the addition of noodles.)
Presentation: Remove all the strings. Slice the beef. Place on serving plate and surround with vegetables.

PAN ROASTED BRUSSELS SPROUTS with BACON
(Food network - Todd & Candie "tried and true")

Ingredients:
4 strips thick-cut bacon
2 Tbles butter
1 pound Brussels Sprouts, halved
½ large onion, chopped
Salt and freshly ground black pepper

Directions:
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, roughly chop. In same pan with bacon drippings, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper to taste, and toss bacon back into pan. Serve immediately.

CREAMY AFTER-THANKSGIVING TURKEY SOUP
(from allrecipes)

1 turkey carcass ¼ cup prepared stuffing, or more to
1 cup butter, cubed to taste
1 large onion, chopped 2 tsp salt
2 large carrots, dices 1 tsp chicken bouillon granules
2 stalks celery, diced ¾ tsp ground black pepper
1 cup all-purpose flour 1 pinch poultry seasoning, or to
2 cups half-and-half taste
4 ounces fettuccine, broken into 2-inch pieces

1. Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.

2. Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetale mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.

3. Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

STEAK DIANE
(from Celebrate San Antonio Cookbook)

4 Tbles chopped green onions or scallions
4 Tbles butter
4 6-8 beef filets, tenderloin or filet mignons
8 Tbles butter
3 Tbles Worcestershire sauce
3 dashes Tabasco
1 cup fresh snipped parsley
Salt and pepper to taste

In a large skillet, melt 4 Tbles butter and sauté green onions until tender but not brown. Remove from pan with slotted spoon and set aside. Slice filets into 3 or 4 strips against the grain. Place meat in 8 Tbles melted butter at medium heat. Let beef brown for 3 minutes on each side and remove from pan. Add Worcestershire, Tabasco, and parsley to butter. Return meat and green onions to pan and cook 3 more minutes per side. Salt and pepper to taste. This is a wonderful recipe to serve with noodles for a dinner party. It makes a colorful plate served with a green vegetable.

Yield 4 servings.

NEW YEAR'S DAY SOUP
(from Allrecipes.com)

1 lb dry black-eyed peas
3 (10.5 oz) cans beef broth
1 (1 oz) package dry onion soup mix
1 lb smoked sausage, sliced
1 cup uncooked long grain white rice
1 (4 oz) can diced green chilies, drained
Ground black pepper to taste

1. In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.

2. Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

POTATO CHEESE CHOWDER
(from PIG OUT cookbook)

Can do ahead; cannot be frozen
Quantity: 4 - 6 servings

½ cup potatoes, pared and diced
2 chicken bouillon cubes
2 Tbles butter
¼ cup green pepper, diced
2 Tbles flour
1 tsp salt
1/8 tsp pepper
2 cups milk
1 ½ cups grated Cheddar cheese
Parsley, finely chopped

1. Simmer potatoes in 2 cups boiling water until tender.
2. 2. Drain potatoes, reserving 1 ½ cups liquid. Add bouillon cubes and dissolve.
3. Melt butter in same saucepan. Saute green pepper.
4. Remove from heat. Stir in flour, salt, pepper. Gradually stir in potato liquid and milk.
5. Bring to boiling and simmer 2 minutes.
6. Remove. Add cheese and potatoes. Stir until melted. Sprinkle with parsley.

LINDA BEER'S GREEN PEPPER SOUP

2 lbs hamburger, fried and drained
1 28-oz can tomato sauce
1 28-oz can diced tomatoes, NOT drained
2 cups chopped green pepper
¼ cup brown sugar
1 tsp salt
½ tsp pepper
2 cups cooked rice
2 dissolved beef bouillon cubes

Combine all ingredients and simmer a while.

WINTER VEGETABLE MEDLEY
(from PIG OUT cookbook)

Vegetables:
1 8-oz package frozen pea pods
1 8-oz package fresh mushrooms
½ cup chopped onion
¾ cup chopped green pepper
1 cup diced celery
1 ½ cups thinly sliced raw carrots
7-oz can water chestnuts, drained and sliced
1 16-oz can French-cut green beans, drained
2 cups canned whole tomatoes, shopped
½ head fresh cauliflower, separated to flowerets
1. Toss all the vegetables together.
2. Put into a 9" x 13" pan

Sauce:
6 Tbles butter
6 Tbles sugar
4 Tbles quick-cooking tapioca
2 tsp salt
1 tsp pepper
2 Tbles real bacon bits
½ tsp oregano
1/8 tsp basil
1. Melt the butter.
2. Blend with the sugar, tapioca, salt, pepper, bacon bits, oregano and basil.
3. Pour sauce over the vegetables and mix.
4. Bake covered for 1 ½ hours at 350 degrees.

RUSSIAN MUSHROOM and POTATO SOUP
(from Allrecipes.com)

Ingredients:
5 Tbles butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 tsp dried dill weed
2 tsp salt
1/8 tsp ground black pepper
1 bay leaf
2 lbs potatoes, peeled and diced
1 lb fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
Fresh dill weed, for garnish (optional)

Directions:
1. Melt 3 Tbles butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and sauté the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

BESS TRUMAN'S RECIPE FOR….
MAC. & CHEESE

8 oz macaroni
½ lb grated cheddar cheese
2 cups milk
1 egg
¼ cup butter

Cook macaroni. Drain and cool.
Place layer of macaroni in baking dish; then add layer of cheese.
Repeat layers.
Combine milk and egg; pour over macaroni and cheese.
Dot with butter.

This can be done the day before and refrigerate.

(…from Harry S. Truman National Historic Site)

Unfortunately, the recipe stops here with no baking temperatures or times. You'll want to bake it slowly so the cheese melts, but doesn't burn. Try 325 degrees in a pyrex pan (I would suggest a 9" x 13") for about 45-50 minutes. Let it stand about ten minutes to solidify a bit before serving.

BAKED OATMEAL with BLUEBERRIES and BANANAS
- Modified from Ambrosia Baking -
(My son, Todd Smith's recipe)

Ingredients:

2 medium ripe bananas, (the riper the better) sliced into ½" pieces
1 ½ cup blueberries
¼ cup honey
1 cup uncooked quick oats
¼ cup chopped walnuts or pecans
½ tsp baking powder
¾ tsp cinnamon
Pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract

Directions:

Preheat the oven to 375 degrees. Lightly spray an 8" x 8" or a 9" x 9" ceramic baking dish with cooking spray, set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, ¼ tsp of the cinnamon, 1 Tbles of the honey and cover with foil. Bake 15 minutes until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts or pecans over the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

IRISH STEW
(from Irish Food & Cooking)

"Ireland's national dish was traditionally made with mature mutton, but lamb is now usual. There are long-standing arguments about the correct ingredients for an authentic Irish Stew apart from the meat (which may or may not be cooked on the bone), and whether or not carrots are permitted. This is a modern variation using lamb chops."

Serves 4
3 lbs best end of neck of mutton or lamb chops
2 lbs potatoes
Small bunch each of parsley and thyme, chopped
1 lb onions, sliced
Salt and ground black pepper

1. Trim all the fat, bone, and gristle from the meat, and cut it into fairly large pieces. Slice one-third of the potatoes and cut the rest into large chunks.
2. Arrange the potatoes in a casserole and then add a sprinkling of herbs, then half the meat and finally half the onion, seasoning each layer. Repeat the layers, finishing with the potatoes.
3. Pour over scant 2 cups water, and cover tightly; add a sheet of foil before putting on the lid if it is not a very close-fitting one. Simmer the stew very gently for about 2 hours, or cook in the oven at 250 degrees, if you prefer. Shake the casserole from time to time to prevent sticking.
4. Check the liqid level occasionally during the cooking time and add extra water if necessary; there should be enough cooking liquor to have made a gravy, thickened by the sliced potatoes.
                         HUNGARIAN GOULASH
                   (The Pillsbury Family Cook Book)

I began looking in some of my favorite old cook books…one of my very, all-time favorites is this one! I think this was one of my first cook books and I about wore it out! This particular recipe I had penciled in "Delicous!!!" I know that's not spelled correctly, but that's what I had written : Hope you enjoy it….

2 lbs boneless beef, cut into 1 inch cubes (I had written "used left-over chuck roast")
2 Tbles shortening
2 cups sliced onion
1 cup chopped green pepper
1 Tbles paprika
1 tsp caraway seed
1 1/2 tsp salt
1/8 tsp pepper
1 lb can tomatoes
3 cups and 2 Tbles water
2 cups cubed potatoes
2 Tbles flour

Brown beef in hot shortening in Dutch over or large skillet. Add onion, green pepper, paprika, caraway seed, salt, pepper, tomatoes, and 3 cups water. Cover. Simmer 1 ½ to 2 hours, until meat is tender. Add potatoes and cook 30 minutes longer, until tender. Combine flour and 2 Tbles water; add to thicken mixture.

6 - 8 servings (I had written "serve over noodles")

            PORK CHOP RHUBARB CASSEROLE
                             (from Pig Out)
Pig Out has selected recipes from The Junior League of     Waterloo-Cedar Falls, Iowa

6 pork loin or rib chops, cut ¾" to 1: thick
½ to 1 tsp salt
1/8 tsp pepper
2 cups soft bread crumbs
¼ tsp salt
½ cup brown sugar
½ cup sugar
3 Tbles flour
½ tsp cinnamon
6 cups sliced rhubarb

1. Brown chops in frying pan. Pour off drippings and save ¼ cup. Season chops with salt and pepper.
2. Combine crumbs, ¼ cup drippings and ¼ tsp salt.
3. Mix together sugars, flour and cinnamon.
Add to rhubarb.
4. Place half of crumbs in bottom of a 2 to 3-quart casserole or baking dish. Spoon half of rhubarb over crumbs and arrange chops on rhubarb. Place remaining rhubarb on chops.
5. Cover tightly and bake at 350 degrees for 40 minutes.
6. Remove cover and top with remaining crumbs. Bake 10 minutes longer.

Quantity: 6 servings

            PORK CHOP RHUBARB CASSEROLE
                             (from Pig Out)
Pig Out has selected recipes from The Junior League of     Waterloo-Cedar Falls, Iowa

6 pork loin or rib chops, cut ¾" to 1: thick
½ to 1 tsp salt
1/8 tsp pepper
2 cups soft bread crumbs
¼ tsp salt
½ cup brown sugar
½ cup sugar
3 Tbles flour
½ tsp cinnamon
6 cups sliced rhubarb

1. Brown chops in frying pan. Pour off drippings and save ¼ cup. Season chops with salt and pepper.
2. Combine crumbs, ¼ cup drippings and ¼ tsp salt.
3. Mix together sugars, flour and cinnamon.
Add to rhubarb.
4. Place half of crumbs in bottom of a 2 to 3-quart casserole or baking dish. Spoon half of rhubarb over crumbs and arrange chops on rhubarb. Place remaining rhubarb on chops.
5. Cover tightly and bake at 350 degrees for 40 minutes.
6. Remove cover and top with remaining crumbs. Bake 10 minutes longer.

Quantity: 6 servings

                       LITTLE MEAT LOAVES

2 lb hamburger
¾ cup Quaker or Mothers Oats (quick or old fashion) uncooked
1 ½ tsp salt
¼ tsp pepper
¼ cup chopped onion
1 egg, beaten
¾ cup milk

TOPPING:
1/3 cup catsup
1 Tbles firmly-packed brown sugar
1 Tbles prepared mustard

For meat loaves, combine all ingredients thoroughly. Shape into 6 individual ma/eat loaves in shallow baking pan.

For topping, combine all ingredients, spread over top of each meat loaf.

Bake in preheated oven (350 degrees) about 35 minutes.

One large meat loaf: Combine all ingredients. Pack into 8 ½ x 4 ½ x 2 ½ inch loaf pan. Spread with topping. Bake 350 degrees about 1 hour.
            RUTH CHRIS SWEET POTATO CASSEROLE
                             (Todd found this recipe)
                            ---- Had this Easter 2014 ----

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter melted J(Do not omit or reduce this amount)
SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
1 cup sugar
½ tsp salt
1 tsp vanilla
2 eggs, well beaten
1 stick butter, (1/2 cup) melter (You can leave it out or reduce it, if you wish)

Directions:
Combine brown sugar, flour, nuts, and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake 30 minutes. Allow to set at least 30 minutes before serving.

Notes:
Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.
                        VIDALIA ONION SOUP
              (From my cookbook - "Picnics In The Park")

1 ½ lbs Vidalia onions
½ stick (4 Tbles) butter
½ cup celery, minced
7 cups strong chicken stock
1 ½ Tbles cornstarch
Salt and pepper
¼ tsp mace
1 cup dry white wine
Croutons
2 Tbles chopped chives
Parmesan cheese, grated

Saute onions and celery in butter over moderate heat until onions are golden. Do not let them brown. Add 6 cups of the chicken stock to the onions and bring to a simmer. Mix the cornstarch with remaining cup of stock, add to soup and stir over moderate heat until it has come to a boil and is thickened and smooth. Season to taste with salt, pepper, and mace and add the cup of white wine. Bring to a simmer again and correct the seasonings. Serve sprinkled with chopped chives, croutons, and grated Parmesan cheese.

                        THREE-BEAN CASSEROLE

1 to 1 ½ lb hamburger
½ to 1 cup onion, chopped
½ lb bacon (cut up)

Brown together and drain.

ADD:
½ to 1 cup catsup
½ cup brown sugar
3 Tbles vinegar
1 ½ tsp prepared mustard

DRAIN and ADD:
2-16 oz cans pork 'n beans
2-15 oz red kidney beans
1-17 oz can green limas beans

Mix everything and bake 30 minutes at 350 degrees or put in crockpot

                                  Chicken Tetrazzini
                         Helen Mustell, Louisiana, MO

Excellent recipe as it is delicious, and can be prepared ahead of time. Reading the recipe takes about much time as actual preparation, so try it once and it'll become one of your go-to recipes…..

Chicken and Broth (recipes follow)
½ cup butter
1 cup sliced mushrooms
1/3 cup flour
¾ tsp salt
1/8 tsp each nutmeg, paprika and white pepper
1 cup milk each milk and half and half
½ cup julienne strips cooked ham
¼ cup dry sherry
½ pound spaghetti
1 cup shredded parmesan cheese

Prepare chicken as directed below, reserving broth

In a 3-quart saucepan heat butter and cook mushrooms until lightly browned. Remove mushrooms with a slotted spoon and reserve them. To the butter in the pan add flour, salt, nutmeg, pepper and paprika. Cook until bubbly. Remove from heat and gradually stir in 1-1/2 cups of reserved strained broth. Mix in milk and half and half. Return to heat and cook stirring constantly until thickened and bubbly. Mix in chicken, ham, and sherry and reserved mushrooms.

Cook spaghetti in boiling salted water according to package directions, undercooking slightly. Drain, rinse with hot water and drain again. Mix spaghetti with chicken and sauce. Place in buttered 3-qt casserole; sprinkle with cheese. (at this point casserole can be covered and refrigerated for several hours or overnight.

Bake uncovered, in a 375 degree oven until casserole is heated through and top browns, 30 minutes to 1 hour

Serves 6 to 8

Chicken and Broth
Cut 3-pound frying chicken into serving pieces. In a large frying pan or Dutch oven combine with 1 small onion (coarsely chopped), 1 sprig parsley, 1-1/2 tsp salt, 1/8 tsp crumbled thyme and 2 cups of water. Bring to boiling, reduce heat, cover and simmer for about 1-1/2 hours until chicken is very tender. Strain and reserve broth. Remove chicken from bones in large pieces, discarding skin and bones.
WILD RICE CASSEROLE
(Purple Sage Cookbook)
By the Junior League of Tucson, Arizona


1 6-oz package long grain and wild rice
6 slices bacon
1 large onion, chopped
3 large celery stalks, chopped
½ lb fresh mushrooms, sliced
½ cup blanched, slivered almonds
½ tsp oregano
1/8 tsp salt
¼ tsp pepper
1¼ cups chicken broth

Cook rice. Fry bacon. Drain and crumble. In same skillet, sauté onions, celery and mushrooms until soft. Place rice, bacon, vegetables, nuts and seasonings in buttered casserole. Mix lightly. Add broth and toss. Bake at 350 degrees, uncovered, for 30 minutes.
          CHICKEN and BROCCOLI RICE CASSEROLE
("A Showcase of Recipes….For Missouri Agricultural Products")

½ cup EACH chopped onion and sliced fresh mushrooms
1 Tbles butter or margarine
2 cups hot cooked rice
2 cups cooked chicken breast, cubed
2 cups chopped fresh broccoli, OR one 10-oz package frozen broccoli
1 can condensed cream of mushroom soup
½ cup shredded cheddar cheese

Cook onions and mushrooms in butter in large skillet for four minutes. Stir in rice, chicken, broccoli and soup. Pour into buttered, shallow 1 ½ quart baking dish, top with cheese. Bake at 350 degrees for 20 - 25 minutes.

   VANDERHOOF SWEET and SPICY ACORN SQUASH
        (From my British Columbia Heritage Cookbook)
       My brother and his lived Vancouver,British  
                            Columbia, Canada.
This Cookbook was a gift from them to me many years ago.

4 medium size acorn squashes, halved and seeded
8 Tbles maple syrup
½ cup brown sugar
¼ cup butter, melted
½ tsp grated nutmeg
¼ tsp ground cloves
1 tsp cinnamon
½ tsp ginger
½ tsp salt
Boiling water

Pre-heat oven to 375 degrees. Cooking time 45 - 50 minutes. Discard all seeds and fibre from squash. Put squash halves in a large baking pan. Mix all other ingredients, except for water, together in a bowl and divide into 8 equal portions. Pour into squash halves. Put 1 inch boiling water in bottom of pan. Cover pan with foil. Put pan in oven and cook at 375 for 45 - 50 minutes until squash is tender.
(8 servings)

                        CHICKEN CACCIATORE
                 (from Elegant But Easy Cookbook)

Cut into individual pieces
2 ½ - 3-lb broiler, fryer, or roaster
Saute pieces until golden brown in
¼ cup or more olive or salad oil
Add
1 large onion, chopped
1 one-lb can whole tomatoes
1 eight-oz can tomato sauce
½ cup dry white wine (optional)
1 tsp salt /4 tsp pepper
½ bay leaf
1/8 tsp thyme
¼ tsp marjoram
1 clove garlic, cut up

Cover chicken. Simmer for 1 hour, or until tender. Refrigerate or freeze. When ready to serve, return to room temperature, reheat and serve with spaghetti. 4 - 6 servings
aaaaaaaaaaaaiii