Country Captain Chicken

 

This is a recipe that was given to my grandmother, many years ago. It is an old recipe that one of her family members passed down to her.  Chicken with the flavors of onions, bell peppers, celery, curry and spices served over rice, mashed potatoes or noodles.

Ingredients

3 lb. chicken breasts or thighs
salt and pepper to taste
1 c. flour
4 Tbs. butter or olive oil, divided
1 onion chopped
2 stalks celery, chopped
1 green peppers, chopped
1 clove garlic minced
1 Tbs tsp. curry powder (use more or less to suit your taste.)
1 1/2 tsp salt
1/2 tsp. pepper
1/2 tsp. thyme
1 (28 oz.) can diced tomatoes
1 Tbs. chopped parsley
6 c. hot cooked rice
1/4 c. raisins or currants
3 Tbs. slivered almonds, toasted

Directions

Preheat oven to 350°.

In a heavy cast iron skillet, heat 2 tablespoons butter or olive oil. 

Season both sides of the chicken with salt and pepper.

In a shallow bowl, add flour. Dredge the chicken in the flour, shaking off the excess.  Fry the chicken in batches until browned on all sides.  This takes about 8 minutes or so.  Transfer the chicken to a large casserole dish with a lid. Keep warm as you prepare the rest of the dish.

Add the remaining 2 tablespoons butter or olive oil into the skillet. Saute the onions, peppers, celery, and garlic until tender. 

Stir in curry powder, salt, pepper and thyme.  Mix well.

Add tomatoes, parsley, currants or raisins. Heat until the sauce begins to bubble. Pour the tomato vegetable mixture over the top of the chicken. 

Bake for 45 minutes, or until the internal temperature of the chicken tests 165° on a meat thermometer.

When the chicken is done, place hot cooked rice in the center of a serving dish. Remove chicken from the casserole dish and arrange around the rice. 

Pour the sauce over the rice. Sprinkle almonds over the chicken.  Serve and enjoy.

No-Bake Healthy Cookies

These no-bake cookies are a healthy alternative to the sugary cereals that people like to eat in the morning. Of course, these cookies will also make a healthy snack idea as well. They are so easy to make and the drizzle of chocolate is just perfect to set these apart.

Ingredients

2/3 c. peanut butter
1 1/2 Tbs. honey
1 c. oats
1/4 c. walnuts, chopped
2 Tbs. coconut
1 Tbs. sunflower seeds
2 Tbs. chocolate, chopped
1/2 tsp. coconut oil

Directions

In a bowl, combine peanut butter and honey.  Mix until well blended.

Stir in oats, walnuts, coconut, and sunflower seeds.  Mix until thoroughly combined.

Form cookies from the dough. Take about 1 1/2 tablespoons of the dough and roll it between the palms of your hands.  Place the dough ball on a sheet of parchment or waxed paper.  Flatten the dough out slightly to form a cookie. Continue forming the cookies in this manner until all the dough is used up.

In a microwave bowl, combine chocolate and coconut oil.  Microwave for 15 to 30 seconds, then stir. Repeat the process until the chocolate is melted.

Quickly drizzle the chocolate over the cookies.

When done, place in the refrigerator. Refrigerate for at least 1 hour before eating.  These healthy cookies will last between 4 and 5 days. 

Cinnamon Swirl Quick Bread

 This quick bread will make you smile. It is moist and tender, almost like a cake instead of bread.   This bread is great for breakfast or as a snack through the day or as an after school treat.

Ingredients

1/2 c butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 c. buttermilk
1 Tbs. vanilla
1 tsp baking powder
1 tsp. baking soda
1/2 tsp salt
2 c. flour
1/3 c. brown sugar
2 Tbs
1 tsp. cinnamon, or more

Glaze (optional)

1/4 c. powdered sugar
1/4 tsp. vanilla
1/2 to 2 tsp. milk

Directions

Preheat oven to 350°. Grease an 8-inch loaf pan.

In a large mixing bowl, combine the butter and sugar together.  Beat thoroughly until smooth.

Add the egg and beat well. 

Pour in the buttermilk and vanilla. Mix until combined.

Add the baking powder, baking soda, salt and flour to the batter. Mix only until combined. Do not over mix or the bread will be heavy and tough. 

Pour 1/4 of the mixture into the prepared loaf pan.  

Sprinkle 1/4 of the cinnamon sugar mixture over the top. Keep alternating between the batter and cinnamon sugar, ending with the cinnamon sugar mixture. Swirl through the batter with a knife or a long toothpick to get a swirled effect. 

Bake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. 

Cool for 10 minutes, then remove the bread from the pan. 

If you want to glaze your bread, combine powdered sugar, vanilla, and enough milk to make it a glaze consistency. Drizzle over the warm bread. Only add enough milk to reach a drizzling consistency. You don't want it too thick or too thin.  

Cut and serve when the bread is cool.

Notes

If you don't have buttermilk, you can make your own. 

In a measuring cup, add 1 tablespoon vinegar or lemon juice. Then pour in enough milk to measure 1 cup.  

Instead of making this into a loaf, you can use muffin tins instead. Bake for about 15 to18 minutes, or until they test done.

Stuffed Meat Buns

This is one of our favorite meals. A tender, fluffy bun filled with flavorful meat and cheese. These are perfect to serve as a meal, or you can take them along as a snack on the go.

Ingredients

1 lb. ground beef
2 carrots, chopped fine or grated
1 onion, chopped
1 tsp. thyme
1 tsp. bouillon
1 tsp. oregano
1 tsp. garlic powder
red chili flakes to taste
salt and pepper to taste
3 or 4 Tbs. salsa
1/2 c. cheddar cheese, shredded or pepper jack

Bread Buns Ingredients

3/4 c. warm water
1/2 Tbs. yeast
3 Tbs. sugar
2 1/2 c. flour
1/4 c. milk powder
1/2 tsp. salt
2 Tbs. olive oil
1 egg

Directions

In a bowl, combine warm water, yeast, and sugar. Place in a warm location for 10 minutes, so it can bloom. 

In a large bowl, combine flour, milk powder, and salt.

Pour in the yeast mixture, olive oil and egg.  Mix with a mixer or wooden spoon until a soft dough is formed.

Place the dough on a lightly floured surface. Knead the dough for 7 to 9 minutes, or until it is smooth and elastic.  Add more flour if necessary.

Lightly oil the bowl you mixed the dough in. You don't need to wash the bowl first.  Place the dough in the bowl, turning the dough over to ensure that all sides of the dough are oiled. Cover with a tea towel and place in a warm location.  Let rise for about an hour, or until doubled in size. 

While the dough is rising, it is time to make the beef filling. 

In a large cast iron skillet, add ground beef, onion and carrot.  Break the beef up into small pieces. We use a potato masher or a fork to help break up the meat. Cook until the beef is no longer pink and the onions and carrots are tender.

Stir in thyme, bouillon, oregano, and red chili flakes. Salt and pepper to taste. Stir in the salsa.

Simmer for about 2 minutes, then remove from heat.  If the meat seems too dry, add a little more water. Don't add too much, as you don't want the meat to be overly wet or soupy. 

Stir in the cheese and set aside. The cheese does not need to fully melt.

Punch the dough down when it has doubled in size.  Place the dough on a lightly floured surface. 

Cut the dough into 12 equal pieces. Form each one into a dough ball. Take one piece of dough and roll it out into a circle about 5 inches in diameter. 

Place about 1/4 cup of the meat filling in the center of the dough. Bring up two opposite edges of the dough and pinch the edges together to seal. Then repeat with the other two sides to completely seal in the filling.  You don't want it to leak out.

Place the seam side down on a greased baking sheet. Repeat the process with the remaining dough, and the meat and cheese mixture.

Cover and place the buns in a warm location until doubled. This takes about 30 to 45 minutes, depending on how warm it is. 

Bake at 350° for 20 minutes, or until the buns are golden brown. Serve warm.

Vanilla Pudding

One of our favorite desserts is Vanilla Pudding.  It is so smooth and creamy, pure comfort food.  Making this classic dessert is not hard at all. In fact, it is as easy as opening a box of the store-bought mix and pouring some milk in.  I have the super easy version of this pudding below in the notes that makes it even simpler.

Ingredients

2/3 c. sugar
1/3 c. cornstarch
4 c. milk
1 egg, beaten
3 Tbs. butter
2 tsp. vanilla

Directions

In a bowl, beat the egg thoroughly. Set aside.

In a heavy saucepan, combine sugar and cornstarch.  

Slowly pour in the milk, whisking constantly to keep the cornstarch from clumping or lumping.  Over medium heat, cook the pudding until it comes to a boil.  Boil for one minute. The pudding should be thicker.

Ladle some of the hot pudding into your beaten egg, whisking constantly to keep the egg from cooking. Add maybe about a half a cup of the hot pudding.  Slowly pour the egg mixture back into the hot pudding, whisking constantly.  Bring the pudding back to a bubble or a simmer and cook for 1 minute. Remove from heat.

Add butter and vanilla.  Stir until the butter melts. Serve and enjoy while the pudding is warm. Or you can refrigerate the pudding for later. Just cover the pudding with a sheet of plastic wrap, pressing it down lightly on the surface of the pudding. This keeps the pudding from forming a skin across the top.  Place in the refrigerator until ready to serve.

Serve with whipped cream if desired. 

Notes

If you want an even easier way to make this pudding, mix the sugar and cornstarch in a saucepan. Slowly pour in the milk and beaten egg into the sugar. Cook, stirring or whisking constantly, until the mixture comes to a boil. Cook and stir until the mixture is thickened. This takes about 1 to 2 minutes longer.  Just remember to constantly stir the pudding, or it will burn on the bottom of the saucepan. 

Garlic Parmesan Pork Chops

 

This is a quick and easy meal to prepare, especially if you don't have a lot of time to cook. Tender, juicy pork chops with a Parmesan garlic coating.  Serve with mashed potatoes, peas and a slice of homemade bread for a delicious meal.

Ingredients

6 pork chops
salt and pepper to taste
1 c. seasoned breadcrumbs
1/2 c. Parmesan cheese
1 tsp. garlic powder
2 eggs, beaten
2 Tbs. olive oil

Directions

Preheat oven to 400°.

Season both sides of the pork chops with salt and pepper. 

Beat eggs in a separate shallow dish or pan until well beaten

In a shallow dish or pan, combine seasoned breadcrumbs, Parmesan cheese and garlic powder.

Dip the pork chops in the beaten egg, coating both sides.  Allow the excess egg to drip off. 

Dip the pork chops in the seasoned breadcrumb mixture, coating both sides.  Shake off excess.

Heat oil in a heavy oven safe cast iron skillet over medium heat.  Sear the pork chops on one side until golden brown. Turn them over and sear the other side until golden brown. 

Place the skillet in the oven for 5 to 10 minutes. Bake the pork chops until the internal temperature is 140°.  Remove from oven and let rest for a couple of minutes.  Serve and enjoy.

 Notes

If you don't have any breadcrumbs, use stuffing mix. Just put some in a plastic bag and use a rolling pin to crush the stuffing into crumbs.

If you like the taste of garlic, add more to the seasoned breadcrumb mixture.

Corn Creole Casserole

This is an easy recipe to make, and it is perfect as a side dish. Whole kernel corn, rice, tomatoes and jalapeños, makes this a colorful and flavorful dish. You can make it as hot as you like.

Ingredients

4 Tbs. butter
1 onion, chopped
1 green pepper, chopped
2 Tbs. flour
2 (11 oz.) cans whole kernel corn, or Mexican style corn and peppers mix, undrained
2 c. tomatoes, diced
2 c. cooked rice
2 hard-boiled eggs, finely chopped (optional)
1 to 2 jalapeños, chopped
1 tsp. Worcestershire
1/2 tsp. hot sauce (optional)
salt and pepper to taste
grated cheese

Directions

In a cast iron skillet, or a saucepan, melt butter over medium heat. Sauté onion and bell pepper until light brown. 

Add flour.  Cook and stir for 1 to 2 minutes to remove the flour taste.

Add corn, tomatoes, rice, hard-boiled eggs, jalapenos, Worcestershire sauce, hot sauce and salt. Stir to combine. Season with salt and pepper as desired.

Pour this into a large greased casserole dish.  

Sprinkle cheese over the top.  

Bake at 350° for 30 minutes, or until cheese melts and everything is heated through.

Baked Chicken Breasts Supreme

Start the chicken marinating the day before and you will save time.  Plus, this will make your chicken, tender and juicy when you serve it for the next day's meal.  This meal is pure comfort food that your family will love and request often.

Ingredients

2 c. sour cream or plain yogurt
1/4 c. lemon juice
4 tsp. Worcestershire sauce
2 tsp. celery salt
2 tsp. paprika
3 cloves garlic, minced
1/2 tsp. onion powder
1/4 tsp. granulated garlic
1/2 tsp. pepper
6 chicken breasts
1 3/4 c. bread crumbs
1/3 c. butter

Directions

In a bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, onion powder, granulated garlic and pepper.

Coat all sides of the chicken breasts with the sour cream mixture. Place the chicken in a large bowl, cover and refrigerate the chicken overnight. 

The next day, place bread crumbs in a shallow dish. 

Remove chicken from the refrigerator. 

Dip the chicken into the bread crumbs, coating all sides evenly. Place the chicken in a single layer in a large, shallow baking pan. 

In a saucepan, melt the butter.  Pour the melted butter evenly over the chicken breasts.

Heat oven to 350°.  Bake the chicken breasts for 60 to 70 minutes, or until the juices run clear. The meat's internal temperature should register 170° on a meat thermometer.

Poultry Seasoning Blend

It is easy to make your own poultry seasoning. With just a few simple ingredients that you probably already have in your cupboard, you can make your own spice blend. Why not save some money over the prepackaged mixes when you can easily make up a batch at home?

Not only can you can use Poultry Seasoning on chicken or turkey, but you can add it to soups, stews, and hamburger meat dishes.

Ingredients

3 Tbs. ground or rubbed sage
2 Tbs. thyme
2 Tbs. rosemary
1 Tbs. marjoram
1/2 tsp. nutmeg
1/2 tsp. pepper

In a mortar and pestal, or a spice/coffee grinder, combine sage, thyme, rosemary, marjoram, nutmeg and pepper.

Grind the ingredients until they are finely ground and thoroughly blended. Store in an airtight container in a cool, dark place to preserve freshness and flavor.  Mark the jar, so you know what spice blend is inside for easy identification.

Oatmeal Batter Bread

A quick and easy batter bread that does not require any kneading.  It has oatmeal, with a hint of cinnamon to make this bread special. This is a tender and soft bread, great for making sandwiches, toast, or just eating a slice of it plain.

Ingredients

1 c. boiling water
1/2 c. rolled oats
3 Tbs. shortening or butter
1/4 c. molasses
3 Tbs. powdered milk
2 Tbs. brown sugar or honey
1 1/2 tsp. salt
1 tsp. cinnamon
1 egg, slightly beaten
1 pkg. yeast
2 3/4 c. flour

Directions

Preheat oven to 375°. Grease an 8 x 4-inch loaf pan.

In a saucepan, bring water to a boil.

In a mixing bowl, combine rolled oats, shortening, molasses, powdered milk, brown sugar, salt and cinnamon. Pour in the boiling water or the warm milk. Stir to combine.  Set aside to cool until lukewarm.

Add egg to the oatmeal mixture. Beat well until thoroughly combined.

In a bowl, combine yeast and flour. Add half of the flour mixture to the oatmeal mixture.  Beat with an electric mixer for 2 minutes. Stir in the remaining flour. 

Spread the batter in the prepared loaf pan. 

Set in a warm location to rise until doubled in bulk. This takes about 90 minutes or a little longer depending on how warm your kitchen is.

Bake for 50 to 55 minutes, or until golden brown. Remove from pan and place the loaf on a wire rack to cool.

Notes

For a heartier, healthier bread, replace some of the white flour for whole wheat flour.  

For a decorative touch, sprinkle some oatmeal over the top of the dough before baking.

Beef Birds

This is an old-fashioned recipe using beef round steak and vegetables.  The beef is rolled up jellyroll style, encasing carrots inside. When it is done cooking, the meat and the vegetables will be tender and delicious.

Ingredients

1 1/2 to 2 lbs. round steak, sliced 1/2 inch thick
1/4 c. flour
salt and pepper to taste
4 or 5 small carrots, cut in strips
1/4 c. lard
4 potatoes, peeled
1 onion quartered
1 can condensed mushroom soup

Directions

Cut beef steak into 3 x 5-inch pieces. Pound each piece until it is about 1/4 inch thick. 

Season both sides of the meat with salt and pepper.

Place 3 or 4 carrot strips on each piece of the meat. Roll the beef meat around the carrots, jellyroll style.  Fasten with a tooth pick to keep the carrots inside and the meat in a roll shape.

Add the flour into a shallow bowl or pan. Dredge the meat rolls in the flour, making sure to cover all sides.

Heat the lard in a heavy cast iron skillet over medium high heat. Brown the steak rolls on all sides. 

Add the potatoes and onions around the beef birds. Pour the condensed mushroom soup over the top of the meat, potatoes and onions. Cover and lower the heat to low.  

Simmer for 90 minutes or 2 hours until the meat and vegetables are tender.

Serve and enjoy.  Remember to let everyone know to remove the toothpicks before eating.

Notes

Instead of carrots, or even along with carrots, add celery strips and some onion. You can also try cheese, or mushrooms.

Applesauce Cake With Caramel Frosting

 

This Applesauce Cake With Caramel Frosting is an older recipe.  It is a moist and sweet treat that is full of wonderful spices like cinnamon, allspice and cloves. It does not take long to put together, and you probably have everything you need right in your pantry.

Ingredients

1 c. shortening
2 1/2 c. applesauce
2 c. sugar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
3 c. flour
3 tsp. baking soda
1 egg
1/2 c. margarine or butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Directions

Preheat oven to 350°. Grease a 13 x 9-inch baking pan. 

In a large saucepan, melt the shortening.

Stir in applesauce, sugar cinnamon, allspice, cloves and salt. Mix well and heat through. Remove from heat.

Stir in flour, and baking soda. Mix thoroughly.

Beat in the egg.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

In a saucepan, combine margarine or butter and brown sugar.  Cook and stir over low heat until the margarine is melted. 

Pour in milk.  Bring the mixture to a boil, stirring constantly. Remove from heat and cool.

Gradually add in the powdered sugar, beating well after each addition.  Beat with a hand held mixer until the frosting is smooth and spreading consistency.  

Frost the cooled cake.

Ham-somes

 

If you have left over ham, this recipe will give you a delicious meal and a pretty presentation. Ground up ham, onions and seasonings spread over biscuit dough which is then rolled up into a pinwheel. It is an old recipe that came from my dad's side of the family.

Ingredients

2 c. flour
3 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1/2 c. shortening
2 tsp. caraway seed
2 eggs
milk
2 1/2 c. ground cooked ham
1 onion, chopped fine
1 Tbs. horseradish
2 tsp. dry mustard
salt and pepper to taste

Cheese Sauce

3 Tbs. butter
3 Tbs. flour
2 c. milk
1 c. sharp cheddar cheese, shredded
2 tsp. Worcestershire sauce
salt and pepper to taste

Directions

Preheat oven to 400°.

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

Cut in shortening until the particles resemble coarse cornmeal.

Stir in caraway seeds.

In a measuring cup, beat 1 egg. Add enough milk to make 2/3 cup mixture. 

Make a well in the dry ingredients. Pour the milk and egg mixture into the well.  Stir until a dough forms. Turn out onto a floured surface. Knead the dough gently 6 to 8 times. Roll the dough out to a 12 x 10-inch rectangle.

In another bowl, combine ground cooked ham, onion, parsley, horseradish, dry mustard and pepper. Set aside. 

Beat the remaining egg in the same measuring cup that you beat the other egg and milk in. Pour the beaten egg into the ham mixture and mix well.  Season with salt and pepper to taste.

Spread the ham mixture over the top of the dough.  Starting at the long end, begin to roll the biscuit dough as for a jelly roll. Cut into 8 equal slices. Place the slices, cut side down, on an ungreased baking sheet.

Bake for 20 to 25 minutes until the biscuits are golden brown. 

While the Ham-somes are baking, it is time to make the cheese sauce.

In a saucepan, melt the butter over low heat. 

Add the flour. Cook and stir for 2 to 3 minutes to remove the flour taste.

Stirring constantly, gradually pour in the milk. Cook and stir until the mixture thickens. 

Add the cheese, Worcestershire sauce, salt and pepper to taste. Continue cooking until cheese melts.

Serve warm over the hot Ham-somes.

Sweet Marinated Green Beans

This is a quick and easy green bean and onion vegetable salad recipe that my aunt used to make. In her recipe, she called them string beans and not green beans. But they are the same. Back in the day, people used to call them string beans. The beans had something that looked like a string running down the length of the pod. So when you broke off the tip end that grew on the plant, you also had to keep pulling the string off as well.

Ingredients

1/2 c. vinegar
1/2 c. sugar, (use more or less sugar to suit your taste)
1/4 c. cold water
1 1/2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
16 to 17 oz. or 2 cups green beans
1 onion, sliced thin

Directions

In a bowl, combine vinegar, sugar, cold water, olive oil, salt, and pepper.  Mix well until the sugar dissolves. 

In a serving bowl, add a layer of green beans, and then a layer of onion.  Repeat adding the green beans and onion in layers until done.

Pour the marinade over the top of the green beans and onions. 

Cover the bowl with a lid or plastic wrap and place in the refrigerator overnight.

Patio Chicken Skillet

Patio Chicken Skillet is an easy recipe to make when you don't have much time to cook.  It is comfort food.  Tender, juicy, flavorful chicken with egg noodles in a creamy, savory sauce.

Ingredients

2 chicken breasts
1/4 c. butter or margarine
2 tsp. seasoned salt
1/4 tsp. thyme
pepper
1 bell pepper, chopped
1 onion, chopped
4 c. chicken broth or stock
1/4 tsp. hot sauce
1 (8 oz.) pkg. egg noodles
1 (101/2 oz.) can cream of celery soup or cream of mushroom soup
1 (4 oz.) can mushroom pieces and stems
1/2 c. olives, sliced

Directions

Season both sides of the chicken breasts with 2 teaspoons seasoned salt, thyme and pepper.

In a large cast iron skillet, heat butter over medium heat. Add chicken breasts and cook until browned. Then turn the chicken over and brown the other side. Cover the skillet and turn the heat to low.  Cook for 30 minutes, or until the chicken is fully cooked and tender. The internal temperature of the chicken should read 170°.

Remove chicken and place in a dish or plate. Cover the chicken to keep it warm.

In the same skillet that you fried the chicken in, add the bell pepper, and onions. Sauté over medium heat until tender. 

Pour in the chicken broth or stock. Bring the mixture to a boil. Be sure to scrape the bottom of the skillet to get the flavorful bits off.

Stir in the egg noodles and bring to a boil. Cover and reduce heat to low.  Cook for 20 minutes or until the noodles are tender, stirring occasionally. 

Stir in the cream of celery soup or cream of mushroom soup, mushrooms and olives. Add more water if necessary. Season with salt and pepper to taste.

Return the chicken to the skillet. Cook until everything is heated through.  Serve and enjoy.

Notes

Stir in 1/2 cup sour cream and or 4 ounces of cream cheese, when you add the soup into the skillet.

Pineapple Pear Salad

This easy Pineapple Pear Salad is one that they taught in Home Economics class, when they still taught Home Economics in schools. It can be served as a side dish, a dessert, or lunch.  It is one of our favorite salad recipes to make and serve. You can use different fruits and different flavored gelatin to suit your tastes.

Ingredients

2 pkg. lemon gelatin
2 c. boiling water
2 c. cold water
1 (16 oz.) pears
1 (16 oz.) pineapple
1/2 c. sugar
1/2 c. flour
1/2 c. milk
2 Tbs. butter
1 egg yolk
3 Tbs. lemon juice or the juice of one lemon
Grated American Cheese (optional)
Whipped cream

Directions

In a heat safe bowl, dissolve gelatin in boiling water. Stir for 2 minutes, or until the gelatin is completely dissolved.

Stir in cold water.  Pour the mixture into an 11 x 7-inch pan. Place in the refrigerator and chill until partially set.

Drain pears and pineapple, but keep the juice.

Chop the pears and pineapple into small pieces. Fold into the partially set gelatin. Place in the refrigerator and chill until firm.

In a double boiler, combine sugar, and flour.  Stir in milk, butter, egg yolk, lemon juice and reserved fruit juices.  Mix well.

Cook and stir until the mixture is thick.  Cool

Spread the mixture over the firm gelatin. 

Sprinkle with cheese and top with whipped cream.  Chill until ready to serve, then cut into squares.

Lemon Poppy Seed Quick Bread

This Lemon Poppy Seed Quick Bread is sure to brighten up your day. It is tender and moist, bursting with that delicious lemon flavor with the right amount of sweetness.  This recipe is quick and easy to make.  It is perfect to serve with a cup of tea, or to give as a gift. 

Ingredients

2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 (3.4 oz.) box lemon pudding (optional)
1/2 c. milk
1 1/2 tsp. vinegar
1/2 c. butter, softened
1 1/4 c. sugar
3 eggs
1/2 c. lemon juice
1 1/2 Tbs. poppy seeds

Glaze

1/2 c. powdered sugar
4 Tbs. lemon juice

Directions

Preheat oven to 350°. Grease and flour one 9 x 5-inch loaf pan.

In a bowl, sift flour, baking powder, baking soda, salt and lemon pudding mix. Set aside.

In a measuring cup, mix milk and vinegar together.  All the mixture to sit for about 10 minutes to get sour milk. 

In a large mixing bowl, combine butter and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy.

Beat in eggs, one at a time. Mix thoroughly.

Pour in the lemon juice.  Don't worry that the mixture looks curdled, it is supposed to be that way.

On low speed, mix in half of the flour mixture. Then mix in half of the soured milk. Repeat this step again for the remainder of the flour and milk.  Only mix until the ingredients are incorporated, but do not over mix or the bread will be tough. 

Stir in poppy seeds.

Bake for 60 to 75 minutes, until the top is golden brown or when a toothpick inserted in the center comes out clean.

Toward the end of baking time, start making the glaze.  

In a bowl, combine powdered sugar and lemon juice. Beat until smooth.

Cool in the pan for 10 minutes, then remove the bread and place on a cooling rack.

While the bread is still warm, poke holes in the top using a knife. Be sure to go almost to the bottom of the loaf to ensure the glaze gets right into the bread.

Pour the lemon juice and sugar mixture over the warm bread. Let the bread sit until completely cool.  

Notes

Have all ingredients at room temperature for better results. 

If you don't want to use that much lemon juice, cut it back some. Try using less to see if the lemon taste is right for you.

You can add a box of lemon pudding. This helps with the over all flavor and texture. However, it is just as good without the lemon pudding mix if you don't have any. 

Beef Skillet

 A quick and easy meal that our family loves. Ground beef, mixed vegetables, and Italian seasoning served over egg noodles. We often spice this dish up by adding a hot pepper, or a dash of cayenne pepper.  It is flavorful, hearty and perfect to make on those days when you don't feel like cooking.

Ingredients

1 lb. ground beef
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 Tsp. Worcestershire sauce
1 1/2 tsp. Italian Seasoning
1 (16 oz.) pkg. mixed vegetables
3 c. egg noodles

Directions

In a large cast iron skillet, cook ground beef, bell pepper and onion over medium heat. Cook until the beef is no longer pink and the vegetables are tender. 

Stir in tomato sauce, Worcestershire sauce, and Italian seasoning. Bring to a boil.

Add the mixed vegetable.  Cook until they are heated through.

Fill a large saucepan with water and bring the water to a boil. Cook noodles according to package directions.  Drain.  

Serve over noodles. 

Pineapple Pork Stir Fry

 This Pineapple Pork Stir Fry is better than the kind you buy at the restaurant. You can put in as many vegetables as you like, and you control the amount of salt that goes into this dish. If you slice the pork while it is half frozen, you can cut it easier and thinner.

Ingredients

1 (8 oz.)  pineapple chunks, save all the juice
2 Tbs. cornstarch
1 Tbs. water
1 Tbs. pineapple juice
3 Tbs. cornstarch, divided
1 lb. pork tenderloin, cut into thin strips
1/2 c. soy sauce
3 Tbs. brown sugar
1/4 tsp. cayenne pepper (optional)
1/2 c. water
2 to 3 Tbs. oil
4 c. broccoli
1 onion, chopped
1 c. baby carrots, cut in half lengthwise
Cooked rice

Directions 

Drain pineapple.  Set juice aside

In a bowl, combine cornstarch, water and pineapple juice. Add the pork tenderloin strips. Mix to ensure all the strips are coated.

In a bowl, combine soy sauce, brown sugar, ginger, cayenne, water and the remaining pineapple juice. Mix until brown sugar is dissolved. Set aside.

In a large, cast iron skillet, heat oil over medium high heat. Add the pork strips and cook until the pork is almost fully cooked. 

Add broccoli, carrots and onion. Cook and stir until the vegetables are tender.

Pour in the soy sauce mixture. Bring to a boil. Cook and stir for about 2 minutes, or until thickened. 

Add pineapple. Cook until the pineapple is hot. 

Serve over rice. 

Sour Cream Raisin Bars

These Sour Cream Raisin Bars are moist and easy to make. They remind me of eating a Sour Cream Raisin Pie that my mom used to make instead of making an actual pie.. 

Ingredients

2 c. raisins
1 c. white sugar
3 eggs, beaten
2 1/2 Tbs. cornstarch
1 1/2 c. sour cream
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1 c. brown sugar
1 3/4 c. oatmeal
1 tsp. soda
1/2 tsp salt
1 3/4 c. flour
1 c. margarine or butter, softened

Directions

Preheat oven to350°.  Grease and flour the bottom of a 9 x 13-inch pan.

In a medium saucepan, combine raisins, granulated sugar, eggs, cornstarch, sour cream, and cinnamon together. Stirring constantly, bring to a boil over medium heat. Cook and stir over medium heat, stirring constantly, until the mixture thickens. 

Stir in the vanilla. Set aside as you prepare the filling.

In a mixing bowl, combine brown sugar, oatmeal, baking soda, flour, salt and butter. Mix until thoroughly blended. 

Press two thirds of the crust mixture in the bottom of your prepared pan. 

Bake for about 5 to 7 minutes.  

Carefully smooth this over the top of the crust. 

Sprinkle the remaining third of the crust over the top of the filling.

Bake for 30 to 35 minutes. 

Allow the bars to cool before cutting.

Creamy, Cheesy Potatoes Au Gratin

 I remember my mother making this dish often for her family.  It was so good! She didn't always add cheese, because we didn't buy much cheese back then. We couldn't afford it very often.  However, it was still delicious.  If you are craving comfort food, this dish will not disappoint.  She always made it in her CorningWare casserole dishes. I still use those same dishes to make my potatoes au gratin in!

Ingredients

2 lbs. potatoes
2 Tbs. butter
1 onion, cut into thin half circles
2 Tbs. flour
1 can mushrooms, drained. Cut into smaller pieces if desired
1 1/2 c. whole milk
1 tsp. chickem bouillon, (optional)
salt and pepper to taste
1 c. cheese

Directions

Preheat oven to 350°. Butter the bottom and sides of a 9 x 9-inch baking dish.

Thinly slice the potatoes. Try to make the potato slices as thin as possible. We use a mandoline to ensure evenly cut slices, but be careful because the blade is very sharp. 

Put a layer of potatoes and season with salt and pepper. Then add a layer of onion. Repeat adding the layers of potatoes, seasoning with salt and pepper, then layering the onion until it is all in the baking dish.

In a large saucepan, melt butter over medium heat. Whisk in the flour. Cook for 1 to 2 minutes to remove the flour taste. 

Slowly pour in the milk, whisking continuously/  Add the chicken bouillon and mushrooms.  Cook and stir until the sauce is thickened.

Reduce the heat to low. Add the cheese. Cook and stir until the cheese is fully melted.  Season with salt and pepper to taste.

Pour the sauce over the potatoes. 

Cover the baking dish with a lid or use a sheet of aluminum foil.

Bake for 60 minutes, or until the potatoes are tender and the sauce has thickened.  Serve and enjoy!

Notes

You can use cream of mushroom soup in place of the butter, flour, mushrooms, chicken bouillon, and some of the milk.  In a saucepan, add the condensed cream of mushroom soup. Stir in a soup can full of whole milk, Cook and stir over medium heat until the sauce starts to simmer. Do not boil. Add the cheese and stir until melted. 

If you are not adding cheese, simply combine the condensed cream of mushroom soup and one soup can full of whole milk. Stir until smooth.

Creamy Chicken and Wild Rice Soup

Our family loves creamy soups and this recipe is made often. It is easy to prepare, especially if you already have the chicken already cooked and cubed or shredded. This is comfort food that is rich and hearty. Serve it with fresh baked homemade bread for a delicious meal that your family will enjoy. 

Ingredients

3/4 c. wild rice blend
1 Tbs. butter
1 onion, chopped
2 to 3 stalks celery, finely chopped
2 carrots, finely diced
1 sweet bell pepper, diced
2 cloves garlic, minced
4 1/2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. sage
1/4 tsp. rosemary
2 tsp. chicken bouillon
4 lb. boneless chicken halves **
6 Tbs. butter
1/2 c. flour
1 1/2 c whole milk
1/2 c. half-and-half or heavy cream
salt and pepper to taste

Directions

Prepare rice according to package directions.

In a large pot, melt butter over medium heat.  Add onion, celery, carrots and pepper.  Sauté the vegetables for about 5 minutes. Add garlic and sauté another 30 seconds. 

Pour in the chicken broth. Stir in thyme, marjoram, sage, rosemary and add the chicken. Bring to a boil over medium high heat. Cover and reduce heat to medium low, so the mixture is at a simmer.  Simmer for about 20 minutes, or until the chicken is fully cooked. Turn the chicken over several times during cooking to ensure even cooking. 

Remove the chicken to a cutting board. Allow the meat to cool until safe enough to handle, and then shred or cut the meat into bite sized pieces. 

In a medium saucepan over medium low heat, melt the butter.  Whisk in the flour to make a roux. Cook and whisk the mixture constantly for 1 to 2 minutes to remove the flour taste.

Slowly whisk in the milk and half-and-half into the butter mixture. The mixture should be smooth and lump free. Cook and stir until thickened. This takes about 5 minutes.

Stirring constantly, slowly pour this mixture into the soup that you cooked the chicken in. Add the shredded or cubed chicken, and the cooked rice.   Cook, stirring occasionally over medium heat, until hot, but do not allow the mixture to boil. Season with salt and pepper as desired.

Notes

You can use chicken breasts with bones. They are a lot cheaper, and they will give you more flavor for your soup.

Easy, Healthy Granola

 

Making your own granola is easy, and it costs a lot less than buying granola at the store. You can add any dried fruit that you like for the best tasting granola. This is perfect to take on the go, or just to snack on when you are feeling hungry and wanting something to tide you over until meal time.

Ingredients

4 c. old-fashioned oatmeal (you can use quick oats)
1 1/2 c. nuts or seeds or a mixture of both
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. honey
1/2 c. melted coconut oil or olive oil (is best)
1 tsp. vanilla
2/3 c. raisins or other dried fruit, chopped if they are large pieces
1/2 c. coconut (optional)
1/2 c. mini chocolate chips (optional)

Directions

Preheat oven to 350°. Line a baking sheet with parchment paper.

In a large bowl, combine oatmeal, nuts or seeds, salt and cinnamon. Mix to combine.

Pour in the honey, oil and vanilla. Mix well. You want to ensure that everything is lightly coated.

Turn the contents out into the prepared baking sheet. Spread it out as evenly as you can.

Bake for 20 to 25 minutes, stirring occasionally during baking time. Bake until the granola is a light golden brown.  The granola will still be soft at this point, but it will crisp up more as it cools. 

Set the baking sheet in a cool place to cool completely for about 45 minutes. 

Top with the dried fruit, coconut and chocolate chips if desired.

Break the granola into pieces if you want it in big chunks. Or stir it around with a spoon for smaller pieces.

Store the granola in an airtight container at room temperature.

Overnight Buns

This is a large batch of buns. They turn out light, tender and flavorful. Start the buns in the afternoon, so you can bake them up the next morning. There is nothing better than waking up to fresh baked bread in the morning.

Ingredients

4 c. boiling water
2 c. sugar
1 c. lard or butter
1 Tbs. salt
1 pkg yeast or 2 1/4 tsp. yeast
1/4 c. warm water
1 Tbs. sugar
4 eggs, beaten well
14 c. flour

Directions

Start the recipe around 2 p.m.  Lightly grease 6 pans.  We use cake pans, but you can use what you like. This recipe makes around 6 dozen dinner rolls.

In a saucepan, heat water to boiling.  Add sugar, lard and salt.  Set aside to cool until it is lukewarm. 

In a large bowl, combine yeast, warm water and 1 tablespoon sugar. Set in a warm location to allow the yeast to bloom and to show that it is alive. 

Add 6 cups flour, eggs and the lukewarm water, sugar and lard mixture to the yeast.  Beat with a wooden spoon for a minute or two.  

Continue adding more flour until you have a firm, stiff dough. Turn the dough out onto a lightly floured board. Knead the dough for about 8 to 10 minutes until smooth.

Cover the dough and place in a warm location and let rise until doubled.  It should be doubled at around 5 or 6 p.m.

Punch dough down. Allow the dough to rise a second time. This time, it should be fully raised by 9 or 10 p.m.

Shape the dough into buns. The buns should be about the size of an egg. You don't want to make them too large because they will rise. 

Set the buns on the counter and cover them with tea towels. 

When you get up in the morning, preheat the oven to 350°. By now, the buns should be nicely risen

Bake each pan of buns for about 15 minutes.  Keep a close eye on them toward the end of baking time, as ovens do vary.

Serve and enjoy.

Notes

You can also use this recipe to make crescent rolls, cinnamon braid, cinnamon rolls or caramel rolls. So if you don't want all bread buns, you can make other delicious bread products.

Creamy Beef and Cheese

This recipe will remind you of the boxed mixes, the one with the helping hand on the front.  But with this recipe, you control the ingredients that go in. You can change the recipe to a more Italian flavor by adding Italian seasoning. Or a Tex-Mex flavor by adding chili powder and cumin. This is an easy recipe to make and one that your family will love.

Ingredients

1 lb. ground beef
1 onion, chopped
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
2 c. beef broth
3 2/3 c. dried pasta, macaroni, or shells
1 (15 ox.) can tomato sauce
4 Tbs. tomato paste
2 c. cheddar cheese, shredded
1/2 c. heavy cream or evaporated milk

Directions

In a large cast iron skillet, cook ground beef and onion until the beef is fully cooked.

Season with garlic powder, and onion powder.  Mix thoroughly. Season with salt and pepper to taste.

Pour in beef broth.  Add the pasta and tomato sauce.  Mix until combined.

Turn the heat to medium high and bring to a bubble. Cover and reduce heat to medium low. Stirring occasionally, cook 8 to 10 minutes or until the sauce is thickened, and the pasta is tender.

Reduce heat to low. Stir in the heavy cream or evaporated milk and the shredded cheddar cheese. Stir until the cheese is melted. 

Serve and enjoy. 

Notes

If the sauce is too thin, you can add more tomato paste, or leave the lid off before adding the heavy cream to allow it to cook down. 

Add some peas or mushroom to the dish for flavor and color.

Use the flavored tomato sauce for a boost of flavor.

Tapioca Pudding

I remember this delicious dessert from my childhood.  It was creamy and delicious. Finding this recipe in my mother's recipe box, has me wanting to go to the store and get some tapioca, so I can recreate my childhood memory.  I hope you enjoy it as much as we do.

Ingredients

1 c. water
1/2 c. small pearl tapioca
2 /12 c. milk
1/4 tsp. salt
1/2 c. sugar
2 eggs
1 tsp. vanilla
cinnamon (optional)

Directions

In a medium to large saucepan, combine the water and small pearl tapioca.  Leave the tapioca soaking in the water for at least 30 minutes or more. The pearls should be plump and have absorbed all the water.

In a small bowl, beat the eggs until frothy and mixed. Set aside.

In the saucepan of the small pearl tapioca, pour in the milk and add salt.  Cook, stirring constantly, over medium high heat.  Cook and stir until the mixture begins to simmer. 

Reduce the heat to low. Stir in the sugar. Cook and stirring constantly until the small pearl tapioca have plumped up even more, and the mixture has thickened. This takes about 5 minutes.

Slowly pour some hot tapioca pudding into the eggs, beating constantly. You don't want the eggs to cook from the hot liquid, you just want to temper them.

Slowly pour the tempered eggs back into the saucepan, stirring constantly. Turn the heat to medium and stir for 2 to 3 minutes. The mixture should thicken until you have the consistency of a pudding. It is important that the mixture does not come to a boil. 

Remove from heat and cool about 15 minutes.

Stir in the vanilla and cinnamon. Serve the tapioca pudding warm or cold.

Cheesy Sausage with Noodles

This is a one pot meal that is easy to prepare. It is flavorful and delicious. This is a meal that my family asks for often.

Ingredients

1/2 pkg. smoked sausage, cut into round slices
1 Tbs. oil
1 onion, chopped
1 bell pepper, chopped
1 (10ox.) can diced tomatoes with green chilies
4 c. (8 oz.) uncooked egg noodles
1 1/2 c. chicken broth
salt and pepper to taste
1 c.  cheese, shredded

Directions

In a large cast iron skillet, heat oil over medium heat. Add the sausage. Cook the sausage until it is browned, turning the meat to ensure both sides are browned. 

Add the onions and bell pepper to the skillet.  Sauté the onions and peppers with the sausage until the vegetables are tender.

Pour in the diced tomatoes with green chilies, egg noodles and chicken broth.  Stir to combine, Be sure to scrap the crunchy bits off the bottom of the skillet from the sausage and onions, because that is where the flavor is. 

Cover the skillet and bring the chicken broth to a boil. At that point, turn the heat to medium low. Simmer the contents until the egg noodles are tender, stirring occasionally to keep things from sticking and burning to the bottom of the skillet. This takes about 10 minutes.  Most of the liquid should have been absorbed into the egg noodles.  

Season with salt (although you may not need to add more salt because of the sausage) and pepper if desired

Turn the heat on low. Sprinkle the shredded cheese over the top. Cover the skillet again for a couple of minutes to melt the cheese. 

Notes

We use cheddar cheese or hot pepper cheese, but you can use the one that you like best. 

If you like spinach, add that just before the cheese. Stir in the spinach and allow it to wilt from the heat.  Then add the shredded cheese.

Cabbage Pepper Slaw

This is an easy recipe to make and it is so good.   Crisp cabbage, colorful bell pepper, and an onion, in a creamy salad dressing mixture. The dressing has a hint of sweetness, with a bit of sour to bring out the flavor.

Ingredients

4 c.  cabbage, shredded
1 c. bell pepper, chopped
1 onion, chopped or thinly sliced into half circles
1/2 c. salad dressing
2 Tbs. vinegar
1 tsp. prepared mustard
2 Tbs. sugar
1 tsp.salt
1 tsp. celery seed

Directions

In a large bowl, combine cabbage, bell pepper, and onion.

In a small bowl, combine salad dressing, vinegar, prepared mustard, sugar, salt and celery seed. Pour this over the cabbage, bell pepper and onion. Mix thoroughly.

Notes

You can chop up different colors of bell peppers for a beautiful cabbage slaw. 

Shred up a carrot for more color.