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

(I was at a luncheon Saturday in Canton, MO, this was served and it was sooooo good, I asked for the recipe… 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.

(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.

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 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”.)

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.

(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.

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.

(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.



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.


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.





(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…..


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.


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

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

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 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


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

(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 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

(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





(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…..


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!)


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

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.


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.

(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.


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 "".


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

(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.

(This is one of the sides we're having at our house Thanksgiving)

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

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

(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):


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.

(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.



(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!


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

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.

(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

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.

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.

(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.

(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)

(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!!!!


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.





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
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

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.


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
(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




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.

(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.

(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.

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.

(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


(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.

(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)

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.


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.

(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.

(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.

(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"!!!!!


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!
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.

(Food network - Todd & Candie "tried and true")

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

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.

(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.

(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.


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.

(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.


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.

(from PIG OUT cookbook)

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

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.


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)

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.


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.

- Modified from Ambrosia Baking -
(My son, Todd Smith's recipe)


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


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.

(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")

                             (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

                             (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

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.
                             (Todd found this recipe)
                            ---- Had this Easter 2014 ----

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)
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)

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.

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
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.

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

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.
(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.
("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.

        (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
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

(I have been looking for some good, different recipes for vegetables for Thanksgiving. I think I found one…from my It’s About Thyme cookbook)

Cook a large head of cauliflower (don’t overcook). Drain and place head in a large greased casserole. Dot heavily with butter. Sprinkle liberally with grated Cheddar cheese and bits of cooked, drained bacon. Now sprinkle liberally with buttered bread crumbs, then a little chopped chives and chopped parsley. Bake in a hot over – 425 degrees – for about 5 minutes. Pretty to serve and delicious.

(….another thought for a Thanksgiving vegetable from my It’s About Thyme cookbook. Serve this sauce over fresh cooked asparagus or broccoli or other green vegetable.))

3 egg yolks
2 Tbles fresh lemon juice
¼ tsp salt
1 stick butter, melted

Put egg yolks, lemon juice and salt in blender container. Cover and blend to mix. At medium speed, pour warm melted butter in a very thin stream into egg yolk mixture. Blend only until thick and fluffy.

(Taste of Home)

6 – 8 Servings Prep/Total Time: 20 minutes

1/3 cup butter
1/3 cup all-purpose flour
1 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1 tsp salt
Dash white pepper
5 cups frozen corn, thawed
¼ cup grated Parmesan cheese (optional)

In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt, and pepper. Bring to a boil;; boil and stir for 2 minutes. Add corn; heat through.

Do the following ONLY if you opt to add the Parmesan cheese…..
Transfer to an ungreased 1 ½ -qt. broiler-proof dish. Sprinkle with Parmesan cheese. Broil 5 inches from the heat for 3 – 5 minutes or until lightly browned and bubbly.

(This is out of my For All Occasions/Creative Cuisine cookbook
In the Christmas Brunch chapter)

1 medium can sliced pineapple
1 medium can peach halves
1medium can pear halves
1 medium can apricot halves, optional
1 jar apple rings

1 stick butter
2 heaping Tbles flour
½ cup light brown sugar
1 cup sherry (could use cooking sherry)

Drain fruit and arrange in layers in a 2-quart casserole; place apple rings on top. Melt the butter in a saucepan, stir in the flour and light brown sugar, add the sherry and transfer to a double boiler. Cook until sauce is thick and smooth. Pour sauce over fruit and refrigerate overnight, or several days. Bake uncovered at 350 degrees for 30 minutes, until hot and bubbly. This recipe is easily doubled.

(from "Be My Guest" cookbook)

1 pound wide egg noodles, cooked
1 pint sour cream
1 pint small-curd cottage cheese
1 cup sugar
1 ½ tsp vanilla
1 cup raisins
¼ cup butter
7 large eggs, beaten
2 ¼ cups milk

Mix all ingredients together in a large bowl. Refrigerate overnight. Bake in large casserole for about 1 ½ hours. Cover with foil if getting too brown on top.

Oven temp Cook time Serves
350 degrees 90 minutes 10 - 12

(from Recipes from Missouri with Love cookbook)

1 small onion, chopped
2 Tbles butter
¼ cup flour
2 cups chicken broth
2 cups milk or half-and-half
½ cup finely diced carrots
¼ cup finely diced celery
¼ tsp salt
Dash paprika
1 cup diced sharp process cheese

Cook onion, carrots and celery in butter until tender but not brown. Blend in flour. Slowly add broth and then milk or cream, salt and paprika and cheese.

("Fur trading was very important in Missouri’s early history. Traders in the early days took their fine furs-mink, otter, beavers to Montreal or Quebec and deerskins and buffalo hides were taken to New Orleans. While the traders were up in Canada they would sit around and swap tales of the wilderness and usually enjoy a big bowl of cheese soup.")

(from my Pigtails and Frog legs family cookbook from Neiman Marcus)

1 cup uncooked rice
1 cup canned whole kernel corn, drained
1 tsp salt
1tsp pepper
2 cans (8 ounces each) tomato sauce
½ cup water
½ cup onion, chopped
½ cup green pepper, chopped
½ cup celery, chopped
¾ lb ground beef, uncooked
¼ cup water
4 strips bacon, halved

Preheat over to 350 degrees. Layer the following in a 2-quart baking dish with a tight-fitting lid: rice, corn, salt, pepper, 1 can tomato sauce, water, onion, green pepper, celery and ground beef. Pour the second can of tomato sauce and remaining water over layered ingredients. Lay 4 strips of bacon on top. Cover and bake for 1 hour. Uncover and bake for 15 – 30 minutes until bacon is crisp. Serves 6 to 8.

(from Southern Living – long long ago)

1 lb ground beef
1 medium onion, chopped
1 (1 ¼ oz) package taco seasoning mix
¾ cup water
1 (16-oz) can refried beans
1 (8-oz) jar taco sauce, divided
1 baked 9-inch pastry shell
2 cups (8 oz) shredded Cheddar cheese, divided
1 cup crushed corn chips
Shredded lettuce
Chopped tomato

Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. Add taco seasoning mix and water, stirring well. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
Combine RERIED BEANS AND 1/3 CUP TACO SAUCE. Spoon half of bean mixture in bottom of pastry shell. Top with half of the meat mixture, half of the cheese, and all of the corn chips. Repeat layers with remaining bean mixture, meat mixture, and cheese. Bake at 400 degrees for 20 – 25 minutes. Top with lettuce and tomato. Serve with remaining taco sauce. Yield: 6 servings.

                 RED BEANS and RICE BAKE
(from FARE to REMEMBER, a sampling of St. Louis Cuisine)

A tasty and hearty meatless entrée…..Yield: 4 servings

1 ½ cups chopped onion
3 cloves garlic, minced
2 tsp vegetable oil
½ cup diced green pepper
1 cup diced green pepper
1 cup crushed canned tomatoes, drained
1 ½ - 2 tsp chili powder
¾ tsp salt
1 (15-ounce) can red beans
2 cups cooked rice
1 cup (4 ounces) grated Monterey Jack or mozzarella cheese

Heat oven to 350 degrees. Saute onion and garlic in hot oil. Add green pepper. Saute 3 minutes. Stir in tomatoes, chili powder, and salt. Bring to a boil. In a 2-quart casserole, combine beans and rice. Pour in tomato mixture. Stir. Sprinkle cheese over top. Bake 10-15 minutes.

from River Town Cookbook
"A collection of authentic recipes collected by the Louisiana, Missouri Historical Preservation Association" many years ago…

1 ½ - 2 quarts water
4 chicken bouillon cubes
2 ½ cup potatoes, diced
1 cup celery, chopped
½ cup onion, chopped
1 small can mushroom stems and pieces
1 (20 oz.) pkg. California Blend frozen vegetables
(broccoli, cauliflower, and carrots)
2 cans cream of chicken soup
1 lb. Velveeta cheese, cubed

Boil in water the bouillon cubes, potatoes, celery, onion, and mushroom pieces, for 20 minutes. Add frozen vegetables and boil for 10 minutes more, or until tender. Add soup and cubed cheese. Cook over low heat until the cheese is melted. This is great with a tossed salad and garlic bread!

(from One Magnificent Cookbook)

4 ounces butter
3 chicken breasts, split, boned and skinned
1 clove garlic, minced
½ pound mushrooms, sliced
2 Tbles freshly squeezed lemon juice
2 Tbles capers, drained
Dash hot red pepper sauce
½ tsp freshly ground pepper

In a large saucepan melt butter. Saute chicken breasts, turning until lightly browned, about 5-8 minutes. Remove chicken and set aside.
In same saucepan add garlic and mushrooms and sauté until mushrooms are tender, about 4-5 minutes. Stir in lemon juice, capers, red pepper sauce and pepper. Simmer until sauce thickens. Return chicken to saucepan and continue simmering until warmed.
Yield: 4 to 6 servings

(from Betty Crocker’s Good and Easy Cookbook)

1 medium red onion, cut into thin wedges
1 can (14 ½ ounces) stewed tomatoes, undrained
6 small red potatoes, cut into fourths (2 cups)
2 medium carrots, cut into 2 ¼-inch strips (1 cup)
½ pound fully cooked Polish sausage or kielbasa, cut into ½- to ¾-inch slices
1 tsp chopped fresh or ¼ tsp dried marjoram leaves
1/8 tsp pepper
2 cups coarsely chopped cabbage or coleslaw mix (8 ounces)

1. Spray 12-inch nonstick skillet with nonstick cooking spray, heat over medium heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
2. Stir in tomatoes, potatoes, carrots, sausage, marjoram, and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 10 minutes.
3. Stir in cabbage. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender.

(from Miss Hulling’s Favorite Recipes)

"Miss Hulling’s cafeterias closed years ago, but longtime St. Louisans have retained fond memories of her food." A recipe for her Old-fashioned Split Layer Cake recipe is difficult to find, but I’ll keep looking and let you know when I find it. I remember my mother taking me to Miss Hulling’s several times when I was a little girl. I remember loving going through a cafeteria line!

1 8-ounce pkg medium noodles
1 lb ground lean beef
1 Tbles butter
1 tsp salt
1/8 tsp black pepper
¼ tsp garlic salt
1 cup tomato sauce or puree
1 cup creamed cottage cheese
1 cup sour cream
1 cup chopped green onions
1 cup shredded sharp Cheddar cheese

Cook noodles in boiling salted water. Rinse in cold water and drain.
Brown meat in butter, then add salt, pepper, garlic salt, and tomato sauce. Simmer for five minutes.
Combine cottage cheese, sour cream, chopped onions and noodles.
Alternate layers of noodle mixture and meat mixture in a 2-quart casserole, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 20 to 25 minutes, or until cheese is melted and browned.
(Yield 8 servings)

(from my For All Occasions, Creative Cuisine cookbook)

1 medium head cabbage
1 tsp salt
3 Tbles butter
3 Tbles flour
¾ cup evaporated milk
1 ½ cups cheese, grated
1 ½ cups dry breadcrumbs
Salt, pepper, and sugar, to taste
1 Tbles butter

Cook cabbage in small amount of water, uncovered, for 7 – 8 minutes. Drain cabbage and reserve water. Melt 3 Tbles butter; blend in flour. Add milk and ¾ cup cabbage stock. Cook until thick. Adjust seasonings to taste. Layer cabbage, sauce, and cheese in a casserole. Top with bread crumb mixture. Bake uncovered at 350 degrees for 20 – 30 minutes.

Serves 6 - 8

(from Family Circle Recipes America Loves Best)

"A nice way to help a little shrimp go a long way."

Bake at 400 degrees for 10 minutes. Makes 4 servings.

4 Tbles (1/2 stick) butter or margarine
3 Tbles chopped onion
¼ cup flour
½ tsp salt
¼ tsp dry mustard
Pinch pepper
1 ½ cups milk
1 cup shredded Swiss cheese (4 ounces)
1 lb frozen, shelled and deveined shrimp, cooked and drained
1 can (4 ounces whole mushrooms, drained
¼ cup packaged bread crumbs

1. Melt 3 Tbles of the butter in a medium-size saucepan. Saute onion until tender but not brown, about 5 minutes.
2. Stir in flour, salt, mustard, and pepper. Cook, stirring constantly, until mixture is bubbly. Add milk. Cook, stirring constantly, until sauce thickens and bubbles. Add ¾ cup of the cheese; stir until melted.
3. Add shrimp and mushrooms to sauce. Turn into a buttered 1 1/2- quart shallow baking dish. Combine crumbs and the remaining ¼ cup cheese; sprinkle over top of shrimp. Dot with the remaining 1 Tbles butter.
4. Bake in a hot oven (400 degrees) 10 minutes, or until sauce is bubbly and top is lightly browned.

(Cooking Missouri Garden Club Style cookbook)

1 ½ lbs round steak, cut ½ to ¾ inches thick
1 egg, beaten
½ cup Parmesan cheese
½ cup seasoned Italian bread crumbs
1/3 cup oil
1 large onion, chopped
¼ tsp freshly grated pepper
1 tsp sugar
½ tsp powdered marjoram
1 (6 oz) can tomato paste
2 cups hot water
½ lb sliced mozzarella cheese
1 tsp salt

Pound meat, cut in serving pieces. Dip meat in beaten egg, roll in bread crumbs. Heat oil in a skillet and brown steaks on both sides. Transfer meat to large flat casserole or pan. In same pan which meat was browned, saute onions lightly. Add seasoning, hot water, tomato paste, stirring scraping browned bits of batter into sauce. Cook a minute or so, just to blend. Pour part of sauce over steaks, top with sliced mozzarella cheese, pour remaining sauce over top.
Bake 1 hour at 350 degrees

(from a Burlington, Iowa friend of mine, Donna Dusen)

4 large tomatoes
1 Tbles extra virgin olive oil
1 shallot, minced (1/4 cup)
1 garlic clove, minced
½ pound sweet Italian sausage, casings removed
¼ cup chopped basil, plus a little more for garnish
¾ cup Panko Crumbs
3 oz Fontina cheese, cut into ¼ inch cubes (3/4 cup)
¼ cup grated Parmesan cheese
Kosher salt
Black pepper

1. Preheat oven to 425 degrees
2. Core tomatoes with a paring knife and cut a larger 2-inch wide circle on top of each. Using a small spoon, scoop out insides. Place tomatoes upside-down on a paper-towel-lined-baking sheet and let drain while you prep the filling.
3. In a large skillet, heat olive oil over medium-high heat. Add shallots and garlic and sauté until fragrant (1 -2 minutes). Add sausage, breaking it up with a wooden spoon, and cook until browned and cooked through (8 minutes).
4. Using a slotted spoon, remove sausage mixture to a large paper-towel-lined bowl to soak up the grease. Discard paper towel and stir in basil, Fontina, and Parmesan.
5. Place tomatoes in a small baking dish and season insides with salt and pepper. Stuff tomatoes with sausage mixture (filling will shrink as you cook, so be sure to mound tops until they look like they’re overflowing.
6. Bake until cheese is melting and tops are golden (15 – 20 minutes).
7. Let cool (5 – 10 minutes) and serve with simple green salad.

(The Day Before Cookbook)

"Best with garden fresh vegetables. It is acceptable with hothouse tomatoes, but really is a hit as a summer specialty. Serves 2 – 4"

4 pork chops
¾ cup uncooked long-grain rice
4 thick slices Bermuda onion
4 thick slices green pepper
4 thick slices fresh tomato
2 ½ cups beef bouillon
¼ tsp thyme
½ tsp marjoram
Salt and freshly ground black pepper to taste

The Day Before (Preparation and cooking time – 1 hour)
Saute the pork chops on both sides in a large skillet. No shortening is necessary.

Place the chops in a low, buttered 1 ½ quart casserole. Put 1 Tbles rice on top of each chop, then 1 slice onion, 1 slice green pepper and 1 slice tomato. Pour the bouillon over all and sprinkle with thyme, marjoram, salt, and pepper. Bake, covered, at 350 degrees for 45 – 50 minutes. Cool and refrigerate.

The Day (Cooking time – 30 minutes)
Bake, covered, at 350 degrees for 30 minutes. Serve.

(This is a recipe from a friend, Marilyn Moss, in Louisiana)

Chicken can be eliminated for a Mixed Vegetable Casserole.

1 pound mixed frozen vegetables
2 stalks chopped celery
½ chopped onion
8 ounce Chicken flavor Stove Top Stuffing
(Marilyn adds a sleeve of Ritz Crackers, crushed and added to the dry stuffing and she sprinkles lemon pepper in the mixture.)

1 can chunk chicken
1 can cream of chicken soup
Onion flakes as desired
1 cup Mayonnaise
Stick of butter, melted
(Marilyn adds ½ cup cashews for the top of the casserole.)

Combine frozen vegetables, celery, and onion. Cook until tender, drain well. Spray 9" x 13" pan. Put 1 cup stuffing mix in pan mixed with ½ of the crushed crackers. Combine soup, chicken, mayonnaise, and cooked vegetables; pour over stuffing. Top with remaining stuffing and crackers. Melt butter and drizzle on top. Bake 30 minutes at 325 degrees.

(from Company’s Coming, Junior League of Kansas City, Missour)

8 pork chops ½"thick
¼ cup oil
Salt and pepper
4 cups bread crumbs, toasted
1 ½ cups apples, unpeeled and chopped
¾ cup celery, chopped
¾ cup onion, chopped
½ cup raisins
1 ½ tsp sage
1 ½ tsp salt
¼ tsp pepper
1 beef bouillon cube
1 cup water
1 large apple, unpeeled, cut into wedges

Brown pork chops in oil. Season to taste with salt and pepper. Combine remaining ingredients except apple wedges and place in buttered 3-quart casserole. Arrange pork chops and apple wedges on top. Cover and bake at 350 degrees for 45 minutes. Serves 8.

(from Fortnightly Favorites cookbook)

Serving Size: 6

½ pound ground beef
¼ cup chopped onion
1 ½ cups water

1 16-ounce can stewed tomatoes
1 15-ounce can kidney beans – use half
1 8-ounce can tomato sauce
½ envelope taco seasoning mix – (2 Tbles)
1 small avocado – peeled, seeded, and chopped
Shredded Cheddar cheese, corn chips, sour cream for garnish

In a large saucepan cook ground beef and onion until meat is browned.
Drain off excess fat.
Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix.
Simmer, covered, 15 minutes.
Add avocado.
Pass cheese, corn chips, and sour cream to top each serving.

(from For All Occasions cookbook)
Would lend itself to a wonderful Sunday night supper, I think….
1 hen or fryer
2 (1 pound) boxes spaghetti
3 Tbles bell pepper
1 cup onions, chopped
1 cup celery, chopped
2 cans mushroom soup
1 cup tomato juice
1 Tbles chili powder
½ cup Cheddar cheese, grated
2 cups chicken broth

Cook chicken in water until tender, remove chicken and bone. Cook onions, celery and bell pepper in chicken broth. Cook spaghetti and drain, add boned chicken and vegetable mix to spaghetti. Add tomato juice, chili powder, and mushroom soup. Place this in a large casserole and cover with grated cheese. Bake at 350 degrees until cheese melts.
Cooking time: 15 minutes. Serves: 10 – 12.

English muffins
Garlic salt
Parmesan cheese

Split English muffins and butter heavily. Sprinkle generously with garlic salt and Parmesan cheese. Sprinkle lightly with paprika. Broil until hot and lightly browned. Serve immediately. Preparation time: 10 minutes.

(from Betrty Crocker’s Good and Easy Cookbook)
"This Mexican-inspired casserole gives you another great way to serve the always popular hot dog."

10 corn or flour tortillas (6 to 8 inches in diameter)
10 hot dogs
1 can (15 – 16 ounces) chili
2 cups salsa
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

1. Heat oven to 350 degrees. Grease rectangular baking dish, 13 x 9 x 2 inches.
2. Soften tortillas as directed on package. Place 1 hot dog and 3 Tbles chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas.
3. Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

(from Healthy Thanksgiving Leftover Recipes: Ideas From, Nutritionists)

1 tsp butter or coconut oil
1 cup red lentils, rinsed
5 cups vegetable stock
2 leftover sweet potatoes or yams
2 chopped onions
1 chopped green pepper
2 chopped garlic cloves
2 Tbles apple cider vinegar
1 tsp ground coriander
1 tsp ground cumin

There were no specific directions, but making soup from leftovers is pretty simple: Add all ingredients and heat, as most leftovers have all ready been cooked. I personally don’t care for coriander, so I plan to leave it out. You can play with this recipe and add other leftovers if you want, or substitute. I plan to add some cubed leftover turkey and we had a spinach casserole that I think will be a wonderful addition.

We at WBBA hope you had a wonderful Thanksgiving and we hope this recipe helps you use your leftovers…..

(from Allrecipes)

"Sausage, eggs, crescent rolls, and cheese snuggle down in a casserole, chill overnight, and bake in the morning. It’s a great dish for a holiday brunch."

1 pound ground pork sausage
1 (8 oz) package refrigerated crescent roll dough
8 ounces mild cheddar cheese, shredded
6 eggs
½ cup milk
½ tsp salt
Ground black pepper to taste

1. Heat a skillet over medium heat. Crumble sausage into skillet; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Cool sausage.
2. 2. Grease a 9 x 13-inch dish. Line the baking dish with crescent roll dough.
3. Sprinkle cooled sausage and Cheddar cheese over crescent roll dough. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
4. Preheat oven to 350 degrees F.
5. Whisk eggs, milk, salt, and black pepper together in a bowl. Pour egg mixture over sausage and cheese in the baking dish. Cover the baking dish with aluminum foil.
6. Bake in preheated oven for 20 minutes. Remove and discard aluminum foil and reduce oven temperature to 325 degrees F. Continue baking until egg mixture is set, 15 to 25 minutes.

(from my Burlington, Iowa cookbook Manna from Messiah)

1 pkg long grain and wild rice
1 (10 oz) pkg frozen chopped broccoli
1 (12 oz) can chopped ham or 2 cups or more cubed, cooked ham
1 (4 oz) can mushroom pieces
1 can cream of celery soup
1 cup sharp Cheddar cheese (cubed)
1 cup mayonnaise
2 tsp prepared mustard
1 tsp curry
¼ cup Parmesan cheese

Cook rice and broccoli according to package directions. Spread rice in a 9" x 13" pan. Top with drained broccoli, ham mushrooms, and cubed cheese. Blend soup with mayonnaise, mustard, and curry. Pour over rice mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes.

                              AWSOME SLIDERS

1 pound lean ground beef
1 tsp salt
1 tsp pepper
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10 oz can Ro-Tel Diced Tomatoes and Green Chiles, drained
12 slices cheddar cheese
12 dinner rolls

½ cup (8 Tbles) butter
2 Tbles brown sugar
1 Tbles Worcestershire sauce
1 Tbles mustard

1. Preheat oven to 350 degrees. Coat 9x13 baking dish with non-stick cooking spray.
2. Place a large skillet on the stove top over high heat. When the pan is very hot, add the beef and season with salt and pepper.
3. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
4. 4. Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
5. Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
6. 6 Bake at 350 degrees for 25 minutes.

from For All Occasions Cookbook
The Country Club of Missouri
Columbia, MO

3 Tbles butter
1 large onion, finely chopped
1 small potato, peeled, and finely diced
4 cups rich chicken stock
Salt and pepper to taste
2 cups Cheddar cheese, grated
2 cups sweet cream
Fresh cilantro leaves for garnish (substitute parsley if unavailable)

In a 2-quart saucepan, melt the butter; add onions and cook, stirring 5 – 6 minutes or until the onions are transparent Add the potato and the chicken stock, cover pot and simmer 15 minutes or until potato is tender. Add the grated cheese; salt and pepper to taste, and cook, stirring, until cheese has melted. Remove from heat, strain through a fine sieve or puree in a blender. Return to saucepan, add the cream and simmer 10 minutes, uncovered. Serve in heated bowls with a sprig of cilantro (or parsley).

Serves 2 - 4

The Country Club of Missouri
Columbia, MO

12 ounces noodles, cooked
1 (13 ½ ounce) can tuna
1 can mushroom soup
1 (12 ounce) carton sour cream
1 (4 ounce) can mushrooms
1 cup celery, chopped
½ cup onion, chopped
¾ cup milk
¼ cup almonds, slivered
½ tsp salt
¼ tsp pepper
Parmesan or Cheddar cheese, grated

Cook noodles; drain. Toss noodles with the remaining ingredients. Place in a 9" x 13" casserole. Top generously with shredded cheese. Bake at 350 degrees for 30 minutes, until bubbly.

Serves 10- 12
Can be frozen

(from The Southern Living Cookbook)

1 (32-ounce) jar sauerkraut, drained
2 medium tomatoes, thinly sliced
2 Tbles commercial thousand Island Salad dressing
2 Tbles butter or margarine
4 (2.5-ounce) packages sliced corned beef, shredded
2 cups (8 ounces) shredded Swiss cheese
1(10-ounce) can refrigerated buttermilk flaky biscuits
2 rye crackers, crushed
¼ tsp caraway seeds

Spread sauerkraut in a 9" x 13" x 2" baking dish. Arrange tomato slices on top; spread with dressing, and dot with butter. Cover with corned beef and cheese. Separate each biscuit into 3 thin layers; arrange over casserole. Sprinkle with cracker crumbs and caraway seeds. Bake 425 degrees for 10 minutes or until the biscuits are golden. Yield 6 servings.

(Back in the 1960s, a restaurant in Columbia, MO used to serve this)
I felt so lucky to be able to obtain a copy of the recipe!

2 large onions, chopped
2 Tbsp. butter, melted
1 ½ lb. ground beef
1 cup tomato paste
2 4-oz. cans sliced mushrooms
1 cup diced celery
1 green pepper, diced
1 tsp. vinegar
salt and pepper to taste
¼ lb. Sharp process cheese, diced
1 8-oz. package noodles

Cook onions in butter in large skillet until soft; add ground beef. Brown. Stir in tomato paste, mushrooms, 1 ½ cups water, celery, green pepper, vinegar, salt, pepper, and cheese. Simmer tomato paste mixture for 15 minutes. Cook noodles according to package instructions. Drain. Mix with sauce. Turn into baking dish. Bake, covered at 350 degrees for 1 hour. Yield 6 – 8 servings.


1 pound ground beef
1 cup chopped onion
1 green bell pepper, chopped
1 can (16 ounces) red beans, rinsed and drained
1 large ripe tomato, chopped
1 Tbles chili powder
1 package (7 ½ ounces) yellow cornbread mix
½ cup milk
1 egg

In a medium skillet over medium-high heat, cook beef, onion, and green pepper for 12 – 15 minutes until meat is browned; drain off excess fat. In a shallow 2-quart casserole, stir together cooked meat mixture, beans, tomato, and chili powder. In medium bowl, combine cornbread mix, milk, and egg until moistened. Spoon batter over meat mixture to cover. Bake in 400 degree oven for 18 – 20 minutes, or until cornbread is golden brown. If desired, top with shredded cheddar cheese, sour cream, sliced ripe olives, shredded lettuce, or picante sauce.

Makes 6 servings

(Ina-Garten – Judy Green – March 23, 2016 Birthday Group)
8 Tbles UNsalted butter, divided
¼ cup all-purpose flour
1 ½ cups seafood stock, clam juice or low-sodium chicken stock (Judy used clam juice)
1 cup heavy cream
¼ tsp curry powder
Kosher salt and freshly ground black pepper, to taste
3 large shallots, peeled and diced, approximately 1 cup
12 ounces cremini mushrooms (Judy used small portabella mushrooms), cleaned, stems discarded, sliced
¼ cup brandy or Cognac (Judy used brandy)
1 ½ cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
¼ cup minced flat-leaf parsley
5 ounces Gruyere cheese, grated
¼ cup extra-virgin olive oil
2 pounds bay scallops, or quartered sea scallops, abductor muscles removed
Step 1
Set a saucepan over medium heat, and melt 4 Tbles of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 ½ tsp salt and ½ tsp pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
Step 2
Put 3 Tbles butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a tsp of salt to the mixture and ½ tsp of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
Step 3
Combine the bread crumbs, parsley and Gruyere in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
Step 4
Use last Tbles of butter to grease 5 1 ½ -gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
Step 5
When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

(from The Fannie Farmer Cookbook)
Serves six
4 Tbles butter
1 small onion, chopped fine
2 eggs, slightly beaten
1 cup sour cream
½ cup grated Gruyere of Swiss cheese
1 ½ cups finely chopped cooked ham
½ pound noodles, ¼ inch wide, cooked

Preheat the oven to 350 degrees. Butter a 2-quart casserole. Melt the butter in a skillet and cook the onion over medium heat until soft. In a small bowl, mix the eggs and sour cream, then add the onion, cheese, and ham. Add salt to taste. Put the noodles in the casserole, then add the sauce and toss gently. Bake for 45 minutes or until a straw inserted in the middle comes out clean.

BEEF – NOODLE CASSEROLE. Substitute 1 ½ cups diced cooked beef. If the beef is left over from a pot roast or stew and you have some gravy, add it to the casserole, adjusting the amount of sour cream accordingly.

CHICKEN – NOODLE CASSEROLE. Substitute 1 ½ cups finely chopped cooked chicken or turkey for the ham.

(from Tasty Treasures cookbook)

1/3 cup (2-oz.) can mushrooms
¼ cup chopped green pepper
¼ cup butter
¼ cup flour
½ tsp salt
1/8 tsp pepper
1 cup chicken broth
1 cup cream
1 cup chopped chicken
¼ cup chopped pimento

Saute mushrooms and green pepper in butter. Blend flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in broth and cream. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Add chicken and pimento. Continue cooking until meat is heated through. Serve hot over biscuits or your choice of breads or toast.

(from Tasty Treasures)

1 pound pasta
¼ pound bacon (I would use Turkey Bacon because I just love it. M.S.S.)
½ pint heavy cream
4 Tbles Parmesan cheese, grated
3 Tbles butter
1 egg, slightly beaten

Cook pasta according to package directions. While pasta is cooking, brown cut up bacon in a large skillet. Drain pasta, but do not rinse. Remove the bacon and set aside. Discard fat from skillet. Melt the butter in the skillet and add one half of the cream. Increase the heat and add 1 tsp Parmesan. Stir constantly. As sauce begins to form, add the rest of the cream and 2 Tbles Parmesan. Add pasta and the egg, then the bacon pieces. Garnish with the rest of the Parmesan.

(from A Time For Cooking cookbook)

4 tomatoes, chopped
¼ cup vinegar (red wine or balsamic)
¼ cup chopped onion
1 clove garlic (chopped)
Basil or Italian seasoning, fresh or dried (fresh ½ Tbles, dried ½ tsp)
2 Tbles olive oil
¼ cup Parmesan cheese
Loaf of French bread (sourdough or ciabatta)
Olive Oil

Mix all ingredients except last two. Slice bread; brush with olive oil and toast on both sides. Spoon on bruschetta or serve separately. (Additional ingredients can include caper and a dash of AI steak sauce).

(from A Thyme For Cooking cookbook)

1 ½ lbs fresh broccoli
4 slices bacon, cooked and crumbled
5 eggs, beaten
½ cup shredded cheddar or Swiss cheese (2 ounces)
1 cup cream-style cottage cheese
2 Tbles all-purpose flour
½ tsp salt
½ tsp baking powder

1. Trim off large leaves of broccoli and remove tough ends; wash thoroughly. Cut tops into flowerets and stalks into ½-inch pieces; cook flowerets and pieces, covered in a small amount of boiling water 8 minutes. Drain. Arrange broccoli in a lightly greased 10x6x2 inch baking dish.
2. Combine eggs and next 5 ingredients, stirring well; pour evenly over broccoli.
3. Bake, uncovered, at 350 degrees for 20 minutes; sprinkle with cheese and bacon, and bake an additional 5 minutes. Let stand 5 minutes. Yield 6 servings.

(from Be My Guest cookbook)

(I just love cold soups, especially in warm weather and I’m hearing how good avocados are for us. I found this recipe – looks yummy to me….)

1 large avocado
1 cup chicken broth
1 cup whipping cream
2 tsp lemon juice
Salt and pepper to taste
Fresh dill, chopped, or cucumber, julienned

Peel avocado and blend. Mix with broth. Stir over low heat until smooth. Add cream, lemon juice, salt, and pepper. Stir well and chill in refrigerator. Serve sprinkled with fresh dill or julienned cucumbers.
Serves 4

           BOONE COUNTY BURGOO with squirrel
      (from December 2016 Missouri Conservationist)

2 pounds squirrel meat (about 4 squirrels)
2 Tbles vegetable oil
6 cups water
1 cup white hominy
1 ½ cups lima beans (or other dried beans)
1 cup diced potatoes
2 carrots, diced
2 stalks celery, chopped
1 cup chopped onion
1 bay leaf
1 cup sliced okra (or fresh green beans)
1 to 2 red bell peppers, diced (for combination of sweet and hot roasted peppers)
1 28-oz can diced tomatoes
1 cup fresh corn kernels
1 ½ to 2 tsp salt
½ tsp (or more) coarsely ground black pepper
½ or 1 tsp chile powder (depending upon desired heat)
½ tsp red-pepper sauce, such as Tabasco
1 tsp Worcestershire sauce

Clean 3 or 4 squirrels to obtain 2 pounds of meat on the bone. Rub the meat with salt and pepper and broil the whole squirrels for about 30 minutes (keeping squirrels about 8 inches from the heating element). Turn halfway through to brown both sides. Alternatively, you may put your squirrels in a large pot, cover them with water, and boil them for 2 to 3 hours (older squirrels take longer to cook until tender). Debone and cut into bite-sized pieces.
Heat oil in the bottom of a big pot and brown squirrel pieces for 4 or 5 minutes, turning them frequently. Add water to the pot and then the hominy, lima beans, potatoes, carrots, celery, onion, and bay leaf. Simmer for 1 hour and skim off grease (if any).
Add okra, bell pepper, tomatoes, corn, salt, pepper, chile powder, Tabasco, and Worcestershire sauces. Bring the stew back to a boil, stir well, and reduce heat. Simmer partially covered for 2 more hours or until it is a thick as you like.

(from Saint Louis Days/Saint Louis Nights cookbook)
"I know how wonderful this is…my friend, Pat, had this at a recent luncheon for the Calendar Girls…it was soooo good!"

Yield 6 servings
½ cup (1 stick) butter
½ cup flour
1 tsp salt
1 cup chicken broth
1 cup half-and-half
1 cup whipping cream
2 cups cooked chicken, in bite-sized chunks
1 4-ox can mushrooms
1 tsp curry powder
¼ cup dry sherry
Pepperidge Farm frozen puff pastry shells, baked (Pat used triple sheets of filo dough, cut and folded it to fit in augratin dishes.)

Melt butter in double boiler. Add flour, salt, broth, and both creams. Stir until thickened.
Add chicken, mushrooms, curry, and sherry. Warm through. Serve over baked pastry shell.
"An elegant entrée for a dinner party. Serve immediately after filling pastry shell."

( from The St. Louis Post Dispatch November 1969)

"The famed Senate bean soup which has long been a popular mainstay of the Senate dining room in Washington. The recipe for this soup, it is claimed, hasn’t changed since the days of John Quincy Adams, or at least Abraham Lincoln, and there are veterans in the Senate who claim they would know in a minute if the chef varied the recipe by as much as one bean. And we all know Senators are never given to exaggeration.
At any rate, the recipe is no secret. Here’s how. Put two cups of white beans and a hambone with some meat left on it in three quarts of water. Bear in mind this is a family-size version of the recipe and not meant to feed the whole United States Senate.
Let the ham and beans soak all night and then simmer them gently for two hours. At the end of the fist hour, add half a cup of cooked, mashed potatoes. Stir in the potatoes and then add three finely chopped onions, a whole bunch of chopped celery, a minced clove of garlic and a fourth of a cup of finely chopped parsley.
Let it simmer for the second hour. Then take out the hambone, cut off the meat, chop it fine and put it back in. A big bowl of this and all you need is a cup of coffee, dessert and a short nap."

(from the Louisiana Alumni Cookbook)
"Connie Ince Goodsil"

I have made this and served it at our Calendar Girls Luncheon. I served with garlic bread and a green salad…it’s wonderful!

1 (6-oz) pkg thin spaghetti, cooked and drained
1 egg
½ cup milk
1 lb ground beef
½ tsp garlic
½ tsp oregano
½ tsp chili powder
1 ½ tsp Italian seasoning
1 Tbles onion, chopped
1 (32-oz) jar spaghetti sauce (with mushrooms optional)
1 lb shredded Mozzarella cheese

Put spaghetti in 9" x 13" PAN. Beat the egg in the milk, pour over spaghetti. Brown the ground beef, drained. To hamburger add all the spices and the onion. Layer over spaghetti. Add the spaghetti sauce. Sprinkle shredded Mozzarella cheese on top. Cover with foil and refrigerate overnight. To bake: Remove from refrigerator and let set to room temperature. Bake at 350 degrees for 1 hour. Remove foil and bake an additional 15 minutes.

(From Giovanni’s on The Hill in St. Louis recently had a serious fire. I went to my cookbook, "THE HILL" Its History – Its Recipes, following in honor of Giovanni’s on The Hill, one of his recipes.)


1 ½ lbs spaghettini (very fine spaghetti)
1 cup olive oil
2 cloves garlic, crushed
3 – 4 large anchovy fillets, chopped
4 leaves mint, finely chopped
3 sprigs parsley, finely chopped
4 tsp capers
12 black olives, pitted and chopped

Bring a large pan of salted water to a boil and throw in the spaghettini. Cover, bring the water back to the boil and give the noodles a good stir with a fork. Cook briskly until tender but still firm.
Meanwhile, heat the oil in a pan. Add the garlic cloves, sauté until brown and discard them. Then add the anchovies and cook gently, stirring until they are completely dissolved to a paste. Take the pan from the heat and stir in the mint and parsley. Drain the spaghettini, pour into a heated dish and add the anchovy-flavored oil mixture, the capers and the olives. Mix well, serve, in this case without cheese.
The quantity of olive oil may be increased for those who are particularly fond of it. Serves 6

ASPARAGUS and HAM AU GRATIN (4 servings)
The White House Chef cookbook)

1 pound asparagus, washed and trimed
½ Tbles butter
1 Tbles flour
¼ tsp salt
1/8 tsp white pepper
Pinch grated nutmeg
¼ cup grated Parmesan cheese
12 to 14 ounces cooked ham, in one piece
4 eggs, hard-cooked and halved
1 Tbles chopped parsley

1. Cook asparagus in small amount of salted boiling water, drain and reserve liquid
2. In a heavy saucepan melt butter. Blend in flour. Gradually stir in 2/3 cup of asparagus liquid. Add salt, pepper and nutmeg. Cook for 3 minutes. Remove pan from heat. Stir in grated cheese.
3. Cut ham into 1-inch cubes and put in a lightly buttered casserole. Top with asparagus. Arrange halved eggs in a crown over asparagus. Sprinkle eggs with parsley. Cover with sauce and bake in preheated oven at 375 degrees for 10 minutes.

                    (from Pigtails and Frog Legs )
…A Family Cookbook from Neiman Marcus
1 ½ pounds ground beef
½ lb carrots, peeled and cubed
1 large onion, peeled and chopped
1 bouillon cube
1 cup boiling water
Pepper, thyme, basil, and marjoram to taste
1 can (16 oz) corn, drained
1 can (16 oz) peas, drained
8 medium potatoes, boiled and mashed
1 tsp salt

Brown beef quickly in large skillet. Add carrots and onion, mixing well. Pour in bouillon cube which has been dissolved in boiling water. Add preferred spices and simmer for 1 hour or until beef is fully cooked and vegetables tender but not mushy. Add vegetables . Mix well and spoon mixture into the bottom of a 10-inch glass pie plate. Combine potatoes and salt and spread on top of the meat mixture and whip up lightly with fork or score in lines. Bake in 350 degree oven for 30 minutes or until top is lightly browned. Serves 8.

(from my Webster Groves Herb Society Cookbook Volume III)

2 lbs lean stew meat
3 large onions
6 cut up carrots
1 cup diced celery
Quartered potatoes (as many as desired)
1 (16 oz) can tomatoes
1 Tbles sugar
1 Tbles salt
¾ cup red wine
3 Tbles tapioca
Pepper, thyme and 2 whole cloves

Mix all ingredients together. Place in roasting pan with a tight lid. Bake at 250 degrees for 5 hours, stirring occasionally. Serves 8.


(from The Best of James Beard)

(Serves 6)

1 head of cauliflower

24 small white onions

1 can (12 oz) tiny whole carrots, drained (reserve liquid)

1 can (12 oz) tiny French peas, drained (reserve liquid)

2 Tbles butter

2 Tbles flour

1 cup light cream

½ cup grated Cheddar or Swiss cheese

Cook the cauliflower and parboil the onions in salted water. Drain. In the center of a casserole that can be used for a serving dish, place cauliflower. Surround this with carrots, peas, and onions. In a sauce pan, melt butter and stir in flour. Gradually add cream and 1 cup of the liquid from the carrots and peas. Stir until thickened. Add cheese; blend well until cheese melts. Pour this sauce over vegetables. Sprinkle top with additional grated cheese. Run under broiler for a few minutes or bake in a preheated 400 degree oven for 5 to 8 minutes.

(from Farm Journal’s Country Cookbook)

"Asparagus contributes eye appeal and flavor; cheese and eggs add protein"
18 asparagus spears
¼ cup butter or regular margarine
¼ cup flour
½ tsp salt
1 ½ cup milk
1 cup shredded Cheddar cheese
1/8 tsp ground red pepper
4 hard-cooked eggs, sliced
½ cup cracker crumbs
¼ cup melted butter or regular margarine

· Cook asparagus spears in boiling, salted water 10 – 20 minutes, or until just tender.
· In a saucepan, melt ¼ cup butter and stir in flour and salt; blend in enough milk to make a smooth paste. Stir in remainder of milk and cook over medium heat until sauce is thick, stirring constantly. While sauce is hot, stir in shredded cheese and red pepper. Stir until cheese is melted.
· In a greased 1½ - quart baking dish layer half of asparagus, sliced eggs and sauce.
Repeat ingredients to make a second layer. Top with cracker crumbs mixed with ¼ cup butter.
· Bake in moderate oven (350 degrees) 30 minutes or until mixture bubbles. Place
under broiler 2 minutes to brown top. Makes 5 servings.

"Note: For 10 servings, bake 2 casseroles of this asparagus and egg treat, or double recipe and bake 45 to 50 minutes in a 3-quart casserole."

(from For All Occasions , Creative Cuisine)

2 ½ pounds new potatoes
Salt and pepper to taste
5 slices cooked bacon, crumbled
1 Tbles drippings
1/3 cup green onion, chopped
1 cup sharp Cheddar cheese, grated
5 Tbles butter, melted

Boil new potatoes until tender, about 15 minutes. Remove from pan and thinly slice, leaving skins on. Layer in a baking dish with the cheese and onions. Cover with cheese and melted butter. Sprinkle with paprika. Bake at 350 degrees for 20 minutes.
("Easy ------ Can be prepared ahead and frozen")

(from Seasoned with Love)

2 to 3 Tbles butter
2 to 3 Tbles flour
1 cup milk
2 eggs, beaten
1 cup Parmesan cheese
1 cup sour cream
Salt & pepper to taste
Spaghetti noodles
6 to 10 sliced bacon, cooked, crumbled
Diced ham
Broccoli, cooked

Make white sauce using butter (let melt), flour, and milk. Heat to a low simmer, add eggs, Parmesan cheese, and your choice of added flavor (bacon, ham, broccoli). Simmer 15 to 30 minutes, adding extra milk if needed, if it gets too thick. Add sour cream before serving, heat until sour cream is warm. Don’t boil. Serve over cooked spaghetti.

(Betzy served this at one of our "Birthday Luncheons…it’s delicious and I asked her for the recipe….here it is)

4 boneless skinless chicken breasts
2 oz. olive oil
2 Tbles chopped green onions
½ cup small diced tomatoes
½ cup sliced red onions]
1 cup sliced mushrooms
1 Tbles fresh garlic
2 Tbles chopped parsley
¼ tsp crushed red pepper lakes
¼ tsp black pepper
½ tsp salt
½ cup butter (divided use)
¼ cup fresh lemon juice
½ cup dry white wine
1 pound linguine
Seasoned flour for dusting (1 cup flour, salt, pepper)

1. Het oil; dust chicken in flour; brown on both sides
2. Remove chicken – set aside
3. Add 2 Tbles butter to pan; Add green onion, diced tomatoes, red onion, mushrooms, garlic, parsley, red and black pepper, and salt
4. Saute for 3 minutes, stirring constantly
5. Add chicken back to pan; add lemon juice, white wine, and rest of butter
6. Bring to boil
7. Cook pasta and add to pan.
(Serves 4)
P.S. Betzy says "For a larger group I cut up chicken rather than serving a whole breast. Also I double sauce because it tastes good." She adds, "Also, of course, make sure all the chicken is thoroughly cooked."

                          SHRIMP ETOUFFE
(from Better Homes and Gardens "Heritage Cook Book")

1½ pounds fresh or frozen shelled shrimp
2 Tbles all-purpose flour
¼ cup butter or margarine
¼ cup finely chopped celery
2 Tbles sliced green onion with tops
1 clove garlic, minced
1 cup water
2 Tbles snipped parsley
1 tsp salt
Dash cayenne
Hot cooked rice

Thaw frozen shrimp. In a saucepan, cook flour in butter till golden brown, about 5 minutes; stir often. Stir in celery, onion, and garlic; cook and stir for 3 to 4 minutes. Add water, parsley, salt, cayenne, and shrimp. Simmer, covered, 15 minutes. Serve over hot cooked rice. Makes 6 servings.

                     CHEESE BURGER PIE
from Herbs, Spice & Everything Nice cookbook
-Country Thyme Herb Club-

1 pound ground beef
½ cup evaporated milk
½ cup catsup
1/3 cup fine, dry bread crumbs or stuffing mix
¼ cup chopped onion
½ tsp dried oregano, crushed
1 pie crust
1 cup shredded American cheese
1 tsp Worcestershire sauce

Combine ground beef, evaporated milk, catsup, bread crumbs, onion, oregano, salt, and pepper. Line 8-inch pie plate with crust. Fill with meat mixture and bake at 350 degrees for 35 – 40 minutes. Toss cheese with Worcestershire sauce and sprinkle on top of the pie. Bake 10 minutes more. Remove from oven and let stand 10 minutes before serving.
(Serves 6)

(from Manna from Messiah)
Messiah Lutheran Church, Burling, Iowa

1 ½ pounds round steak (cut in thin strips)
2 Tbles cooking oil
1 cup sliced onion
1 cup rice
1 (10 ½ ounce) can beef broth
1 can water
3 Tbles soy sauce (or to taste)
2 green peppers (coarsely chopped)
1 (2-ounce) jar sliced pimiento

Brown beef in oil. Stir in onion, rice, beef broth, one soup can of water and soy sauce. Bring to a boil. Reduce heat; cover and cook over low heat until liquid is absorbed, about 25 minutes. Stir in green pepper and pimiento. Heat through.

Makes 4 to 6 servings

"This recipe comes from Martha Sue Smith in Louisiana, Missouri. This recipe is a hit with kids, and it freezes well too."
(from Susan Liter's Company's Coming cook book)
Susan is the daughter of a good friend of mine….

1 pkg. shell noodles, cooked & drained
1 ½ - 2 pounds ground beef
1 small onion, chopped
1 large jar spaghetti sauce
1 pkg. shredded mozzarella

Brown and drain beef. Mix all ingredients together. Bake 350 degrees for 35 - 40 minutes.

( from my recipes "archive")

2 Tbles (1/4 stick) butter
1 large onion, chopped
½ tsp ground nutmeg
4 ¼ lbs butternut squash, peeled, seeded, cut into 1-inch cubes
4 ¼ cups (or more) vegetable broth
1 Gala apple, peeled, cored, diced
½ cup apple juice
Light sour cream
Chopped fresh chives

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 ¼ cups broth, apple, and apple juice. Bring to boil' reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls . Garnish with sour cream and chives. (8 servings)


1 ½ lbs pork tenderloin, sliced into 6 to 8 pieces
4 Tbles butter
12 ounces sliced mushrooms
1 medium onion, chopped
Salt and freshly ground pepper, to taste
½ cup dry white wine
1 cup beef broth, if canned, low salt
1 Tbles flour
½ cup sour cream
1 tsp chopped fresh dill, or ½ tsp dried

Flatten pork to about ½-inch thick with a meat mallet, if necessary

In a large skillet over medium heat, melt 2 Tbles of butter and cook the mushrooms 6 to 8 minutes. Transfer to a bowl with a slotted spoon and set aside. Pour off liquid which accumulated in pan.

Over medium-high heat, melt the other 2 Tbles of butter in the same skillet. Add the pork and cook 3 to 4 minutes on each side or until browned. Add onion and cook 3 to 4 minutes, or until softened but not browned. Sprinkle lightly with salt and pepper. Pour in the wine and half of the broth. Cover; lower heat to medium-low and cook for 15 minutes or until the meat is tender. Transfer pork to a serving dish and keep warm.

Stir flour into the skillet and blend with juices left. Over medium heat, stir in the rest of the broth and cook, stirring, until the sauce is smooth and thickened. Taste and adjust seasoning. Stir in sour cream and dill; add mushrooms and heat through (do not boil). Serve the sauce over the pork
Serves 6 to 8.

(from my Archive File)

6 veal cutlets (about 1 ¼ pounds), each cut about ¾ inch thick
1/3 cup all-purpose flour
Butter or margarine
4 ounces Brie cheese
Fresh basil
½ cup water

About 2 hours before serving:
1. On cutting board, with meat mallet or dull edge of French knife, pound each veal cutlet into 1/16-inch thickness. On waxed paper, mix flour and 1 tsp salt. Coat veal cutlets with flour mixture.
2. Preheat oven to 350 degrees. In 12-inch skillet over medium-high heat; in 3 Tbles hot butter or margarine, cook cutlets, a few at a time, until lightly browned on both sides and tender, adding more butter or margarine as needed. Remove cutlets to oven-safe platter as they brown and arrange some cheese and a small basil leaf on half of each cutlet; fold other half over cheese.
3. Cover platter with foil. Bake 10 to 15 minutes to melt cheese.
4. Meanwhile into drippings remaining in skillet over medium heat, stir water and 1/8 tsp salt; heat to boiling, stirring to loosen brown bits from bottom of skillet. Reduce heat to low; cover and keep warm.
5. To serve, pour sauce over cutlets; garnish with fresh basil if you like. Makes 6 servings.

                       SPINACH SOUFFLE
                     (from my "Archive File")

1 (10 ounce) pkg frozen chopped spinach
½ cup onion, chopped
½ cup butter
1 tsp salt
¼ tsp pepper
2 eggs, beaten
2 cups milk
2 cups cooked rice
1 ½ cup grated Cheddar cheese

Cook spinach and drain. Saute onion in butter, add salt, and pepper. Mix in spinach, onion, and remaining ingrdients. Turn into buttered casserole and bake, uncovered, at 325 degrees for 1 ¼ hours or until custard is set.
Can be made ahead and refrigerated until ready to bake.


¾ cup all-purpose flour
1 8-oz sour cream
1 cup milk
¼ tsp salt
¼ tsp pepper
1 15-oz can chicken broth
½ cup Marsala Wine
1/3 cup chopped celery
1/8 tsp ground cardamom1 pound chicken breast, bit size pieces
1 8-oz sliced mushrooms
2 cups hot cooked angel hair (about 4-oz uncooked pasta)
½ cup (2-oz) shredded cheddar cheese

Preheat oven 350 degrees
1. Combine flour and sour cream in medium sauce pan, whisk. Add milk, salt, pepper, chicken broth. Bring to a boil, reduce heat and simmer 2 minutes, stirring constantly. Remove from heat.
2. Non-stick skillet, preheat - add wine and next 4 ingredients (wine thru mushrooms), cook for 10 minutes or until liquid almost evaporates.
3. Combine cream sauce, chicken mixture and pasta. Put into 9" x 13", sprinkle with cheese. Bake 350 degrees for 30 minutes.
Yield 6 (1-cup) servings.
                    (from Down on the Farm)

1 cup uncooked long grain rice (not instant)
1 package (4 - 6 ounce) long grain and wild rice blend with seasonings and herbs
1 pound Original Recipe Roll Sausage
1 medium onion, chopped
1 pound fresh mushrooms, coarsely sliced
1 tsp chili powder
½ tsp ground black pepper
¼ tsp powdered thyme
2 cups cooked turkey, cut into bite size pieces
2 cans (8 ounce each) sliced water chestnuts, drained
1 can (10.5 ounce) cream of chicken soup
2 cups turkey or chicken broth

Pre-heat oven to 350 degrees. Cook all rice according to package directions for each. In large skillet, brown and crumble sausage. Remove sausage to paper towels. In same skillet, cook onions and mushrooms in drippings until tender, about 5 minutes. Add chili powder, pepper, and thyme. Transfer cooked rice, sausage, and vegetable mixture to large mixing bowl. Add turkey, water chestnuts, soup, and broth, and mix together well. Place in large ungreased casserole dish and bake uncovered 45 minutes. Serves 8 - 10. Refrigerate leftovers.

                          KOREAN SALAD
            (from For All Occasions Creative Cuisine)

(This was the salad that was part of the "Valentine Lace Dinner" menu and in honor of the 2018 Winter Olympics in South Korea)

1 pound fresh spinach
1 (16 oz) can bean sprouts
1 (5 oz) can water chestnuts
4 hard-boiled eggs, chopped
½ pound bacon, fried
1 cup salad oil
¾ cup sugar
¼ cup white vinegar
1/3 cup catsup
2 tsp salt
1 small onion, chopped fine
1 tsp Worcestershire

Wash and drain spinach. Tear up; chill. Drain bean sprouts and water chestnuts. Make dressing: Place oil, vinegar, salt, Worcestershire, sugar, catsup and chopped onion in a blender. Blend. Mix all vegetables together in a salad bowl; toss with half of the dressing. Crumble fried bacon and sprinkle over salad.
erves 8 - 12 Can be prepared ahead

  (from A Pinch of Thyme - A collection of Fine Recipes Presented by the Tempe, AZ Sister City Corporation)

"My son, Dr. Todd Smith, gave me this cook book in 1988 when he was attending Arizona State University in Tempe, AZ."

1 box vermicelli
Cayenne & black pepper
2 large onions, chopped
2 stalks celery, chopped
1 green pepper, chopped
12 ounces cocktail shrimp, cooked

Combine all above ingredients thoroughly. Use pepper liberally; it should be a spicy dish. (The only way to mix is with your hands.) If cocktail shrimp are not available, simply chop the shrimp into very small pieces. Use mayonnaise sparingly…just enough to moisten ingredients well. Refrigerate overnight for best results. Serve at room temperature.

This is Lenora Billings Harris' recipe - "Lenora Billings Harris is the wife of Dr. Charles Harris, Arizona State University Athletic Director. She is a gracious hostess at many, many ASU athletic events."
             (from Julee Rosso's Fresh Start)

"Summertime tomatoes with their wonderful juiciness are the best for topping grilled crusty peasant bread or sourdough baguettes."

Makes 8 slices

4 ripe plum tomatoes, very finely sliced
1 Tbles finely minced garlic
¼ cup coarsely chopped fresh basil
2 Tbles finely chopped Italian parsley
2 tsp lemon juice
Pinch of crushed red pepper flakes
Salt and freshly ground black pepper to taste
Eight ¼-inch-thick slices French or Italian bread
2 cloves garlic, halved

1. In a large mixing bowl, combine the tomato, minced garlic, basil, parsley, lemon juice, red pepper flakes and salt and pepper. Toss well and set aside for at least 3 hours.
2. Just before serving, grill or toast the bread and rub one side with garlic. Place a dollop of the tomato mixture on top of each one.

                      BRAISED BEEF
              (from my son Dr. Todd G. Smith)

"Juicy braised beef made with minimal ingredients that are almost always found in your home. Sometimes the simplest recipes are the best. This beef recipe is so tender and flavorful. It goes perfectly with creamy mashed potatoes. It's also a great main dish for a Christmas or New Year's dinner."

3 - 3½ pounds beef chuck pot roast (boneless)
6 Tbles olive oil
1 tsp cumin, divide
1 tsp paprika, divide
2 tsp salt, divide
1 tsp black pepper, divide
1 large onion, divide
2 garlic cloves, divide
¾ cup red wine
¼ cup water

Serving Size 6

1. Cut the beef into large chunks.
2. Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
3. Cook the onions in the same skillet until they are fully cooked (or translucent).
4. In a Dutch Oven Pot, begin layering the ingredients in the following order: ½ browned beef chunks, ½ tsp cumin, ½ tsp paprika, 1 tsp salt, ½ tsp black pepper, then half the sautéed onion, and half the garlic (pressed).
5. Repeat step 4 with the remaining beef chunks.
6. Add the red wine and water to the meat and place the lid on top. Place the pot on the cooktop and bring it to a boil. Place the pot in the oven for 1 1½ - 2 hours at 360 degrees. Cook until the meat is fully cooked through.

             (from The Best of James Beard)

Serves 4 to 6

3 cups mashed sweet potatoes
Pinch nutmeg or mace
2 large onions, thinly sliced
4 to 6 large pork chops
3 tart apples, peeled, cored, and sliced
Salt and freshly ground black pepper

Flavor the sweet potatoes with plenty of butter and a pinch of nutmeg. Now arrange in layers in a buttered casserole half the onions, half the sweet potatoes, the pork chops, the apples, the remaining onions and the remaining sweet potatoes. Sprinkle each layer with salt and pepper and dot with butter. Dot the top layer with extra butter. Cover and bake for 2 hours in a 325 degree oven.

"Try a celery salad with mustard dressing and some good hot corn bread with this one. Fresh grapes are dessert."

           (from The Best of James Beard)

3 or 4 leftover bones of a beef rib roast (leave plenty of meat on them when you carve them away from the roast)
2 Tbles tarragon vinegar
½ cut butter, melted
Sifted dry bread crumbs
Sauce Diable (recipe below)

Serves 2

This is a fine way to use the bones of a rib roast if you can withhold them from the begging crowd. Separate the ribs and dip in mixture of vinegar and half the melted butter. Roll in bread crumbs to coat. Bake in preheated 425 degree oven for 25 minutes, then brush with remaining melted butter. Broil for 10 to 20 minutes, turning occasionally; the crumbs should be brown. Serve with Sauce Diable.

"Serve with sautéed potatoes and a tomato and onion salad. Fruit and cheese make a nice ending to the meal."


2 cans (10 ½ -ounce size) consommé
3 chopped shallots or green onions
¼ cup butter
¼ cup flour
2 tsp Worcestershire sauce
Juice of 1 lemon
Dash Tabasco sauce
2 tsp Dijon mustard
Cook consomme until reduced to 1 cup. Cook shallots in butter until wilted, then add flour, Worcestershire sauce, lemon juice, Tabasco sauce and mustard. Mix well and continue cooking as you add the reduced consommé. Stir until smooth and well blended.
Makes 1 cup.

"This sauce is good with ….. many meats."

                    STEAK LOUISIANA
           (The Parade Cookbook by the Editors 
                       of Parade Magazine

Quoting Martha Sue - "Honestly, this is the real name for this recipe."

1 ½ - pound round steak, cut 1- inch thick
Seasoned flour
3 Tbles vegetable oil
2 medium-sized onions, thinly sliced into rings
1 can (1 pound) tomatoes
1 cup tomato juice
1 Tbles grated Parmesan cheese
1 green pepper, cut into rings
4 medium-sized yams, peeled and sliced ¾ - inch thick
Salt and pepper to taste

Dredge meat in seasoned flour. Heat oil over low heat; add onion rings, cook until golden brown; remove. Brown meat well on both sides. Add tomatoes, tomato juice, cheese, and green pepper rings. Top with onion rings. Cover; cook over low heat until meat is tender (about 1 hour). Add yam slices. Cover; continue cooking until yams are tender (about 15 minutes). Season to taste with salt and pepper.

Makes 4 to 6 servings.

          (From Recipes from Iowa with Love)

                "One of the ways catfish
            is prepared in the river towns"

"Burlington was called Catfish Bend by the early settlers. One settler paid $50 for the privilege of renaming the village for his home town of Burlington, Vermont. In 1838, it became the first capital of Iowa."

2 Tbles bacon fat
3 Tbles oil
3 Tbles butter
½ cup crushed wheat flakes
6 Tbles flour
1 tsp salt
1/8 tsp pepper
1 egg, slightly beaten
1 Tbles water
4 catfish

Heat bacon fat, oil, and butter in a large skillet. Combine crushed wheat flakes, flour, salt, and pepper. Mix egg and water. Dip fish into egg, then flour mixture. Place in hot fat, which should be deep enough to reach the center of the backbone of the fish as it lays on its side. Fry at 360 degrees until golden brown on both sides.

                 STEAK de BURGO
             (from Barbara by Request Cookbook)

2 Tbles butter or 1 Tbles oil and 1 Tbles butter
1 clove garlic, minced
1 tsp basil, crushed
Kosher salt
Fresh ground pepper
2 slices beef tenderloin (4 - 5 oz each)
2 large fresh fluted mushrooms
2 slices toasted French bread

Step 1. In skillet melt butter over medium heat, Stir in garlic and basil

Step 2. Sprinkle meat with salt and pepper. Add meat to skillet then mushrooms.

Step 3. Pan broil steaks over medium high heat to desired temperature. Serve on top of
slice of French bread with pan juices. Top with a fluted mushroom.

Tip: For rare steaks, broil 4 minutes per side
For medium, broil 6 - 7 minutes per side

                             "1 per person"
         (from Entertaining by Martha Stewart)

"Tiny baked new potatoes are a satisfying, cheap, interesting hors d'oeuvre. I put out a great big tray of steaming hot potatoes surrounded by bowls filled with toppings of crumbled crispy bacon, sour cream, melted butter, grated cheese, chopped ham, chopped scallions, red caviar, herbs, salt, and pepper. Buy the smallest, most uniform, blemish-free new potatoes you can find.
Wash the potatoes and arrange in one layer on baking sheet. Bake in a 350 degree oven until tender. Adjust quantities of toppings according to the number of potatoes."

Martha Sue's Comment
"I have done this and it worked very well. You can use what ever toppings you choose, of course. I used small cocktail plates and salad forks. Also, I would allow more than 1 per person."

            (from For All Occasions Cookbook)

(Serves 6)

1 ½ pounds beef round steak, cut ¾ inch thick
1 egg, beaten
1/3 cup milk
½ cup seasoned bread crumbs, finely ground
1 tsp salt
1/8 tsp pepper
3 Tbles oil
½ cup water
¼ tsp leaf oregano
¼ cup Parmesan cheese
¼ tsp salt
¼ tsp paprika
6 small onions

Cut steak into serving pieces. Combine egg and milk. Mix bread crumbs, salt and pepper. Dip steak in egg mixture, dredge with seasoned crumbs. Brown meat in oil. Place in serving dish (oven proof); add water. Sprinkle oregano on steak. Place 2 tsp Parmesan cheese on each steak. Combine salt and paprika. Sprinkle small onions with salt and paprika mixture; add to meat. Cover tightly and cook in 350 degree oven 1¼ to 1½ hours or until tender.
         (from Entertaining from the Gateway to
                the Wheatlands Cookbook

1 pie shell
1 cup sharp Cheddar cheese, shredded
½ (7 oz.) can tuna, strained and flaked
1/3 cup thinly sliced onion
4 eggs, beaten
1 cup milk
½ tsp Worcestershire sauce
¼ tsp dry mustard
¼ tsp paprika

1. Place cheese, tuna, and onion in pie shell
2. Combine beaten eggs, milk, Worcestershire sauce, dry mustard, and paprika
3. Pour into pie shell. Place in preheated oven at 375 degrees
4. Bake for 40 minutes or until knife comes out clean.
Makes 4 to 6 servings

This is good for luncheons or when you need to take a covered dish.
      (from For All Occasions - Creative Cuisine)

"This is one of the suggestions for a New Year's Eve supper. Looked mighty good to me and EASY. 
- Martha Sue"

Serves 12

12 half chicken breasts, boned
12 slices bacon, uncooked
2 (5 ounce) jars dried beef
1 can mushroom soup
½ to ¾ carton sour cream
2 ½ ounce package almonds, sliced

Wrap each breast piece with strip of bacon diagonally. Cover the bottom of a 13" flat dish with the dried beef. Place wrapped chicken breast on dried beef in single layer. You might need a smaller flat baking dish if your breasts are large. If you do, divide the dried beef and place some in the second dish. Cover with a mixture of soup and sour cream. Sprinkle with almonds and paprika. No salt is needed, as dried beef seasons it. Bake uncovered at 250 degrees for four hours. Cover the last hour. You may need to add more sour cream if it starts getting dry.

Preparation Time: 30 minutes
Cooking Time: 4 hours

- Can be frozen after cooking
- Can be prepared ahead

                 OVEN BAKED
Tastes From the Country Cookbook
  Mary Queen of Peace Altar Sodality, Clarksville, MO)

2 pound boneless chuck, cut into 1-inch cubes
¼ cup flour
1 1/3 cups sliced carrots
1 (16 ounce) can whole tomatoes, drained and chopped (reserve liquid)
1 envelope beefy onion soup mix
½ cup dry red wine
1 bay leaf
1 cup sliced fresh mushrooms

In a 2-quart casserole dish, toss beef with flour. Bake, uncovered, in a 400 degree oven for 20 minutes. Add carrots, tomatoes, beefy onion soup mix, blended with reserved tomato liquid, wine and bay leaf. Bake covered, for 1½ hours, or until beef is tender. Add mushrooms. Bake, covered an additional 10 minutes.
For an easy dinner for company, serve over noodles with crusty French bread or rolls and a green salad. This recipe can also be doubled or tripled. Can also be frozen. Bake in 400 degree over, covered, for 1 hour or microcook (High) for 20 minutes, stirring occasionally, until heated through.

"I don't have red wine, so I probably would consider it as optional" - Martha Sue