I'd like to say, before I begin with the recipes that I want to share, how much I appreciate your comments. I don't always reply personally, but I read every one of them; some days it's a challenge just to get the blog done. It is such a treat for me to get to hear from bloggers from all over the country...and other blogger buddies from abroad! I have recently gotten comments from readers in Australia and Paraguay! I think anything that is a positive connection between people in this world today should be encouraged and supported. We're more alike than we are different. Thanks again for your comments!
OK...we've had our PSA for the day! On with the recipes! I found this first one in my clippings of recipes to try. It is so old that the newsprint is faded and yellow. I don't know how it got lost in the shuffle all these years-although, it may be one I inherited from Aunt Sis' stash of recipe clippings. I notice that the woman who sent the recipe in is from Walcottville, Indiana (Mrs. V. Bokon). I want to try it because I love to find recipes that use up leftovers and " dabs" of this and that.
"Cleaning Out the Kitchen" Cookies
1 C shortening
1 1/2 C flour
2 tsp. baking powder
1 tsp. nutmeg
1 C sugar
1/2 tsp. baking soda
1 tsp cinnamon
1 tsp vanilla
1 C leftover jam, sauce, fruit (combine whatever "bits and dabs" you might have). 4 C fine crumbs (cake, cookie, bread, oatmeal, or other cereal).
Nuts, raisins, dates, coconut (as much or as little as you like).
Cream shortening and sugar, add eggs and jam mixture and vanilla.
Add dry ingredients.
Work in crumbs.
Add nuts, etc. Chill in refrigerator for one hour.
Drop by spoonfuls onto greased cookie sheets. Bake 12 to 15 min. at 350 degrees. These are always different-according to what leftovers you use.
Note: If you use juice with your fruit, etc you might need to add a little more flour or crumbs to get the proper consistency for the type of drop cookie your family prefers.
Juanita is a lady from our past church in WV. What a good person and great cook. She is a Hospice volunteer and a devoted grandma. She made this Baked Chicken Salad for many of our church dinners and it was so popular, that it was served for a Secret Sisters luncheon that the ladies had.
Juanita's Baked Chicken Salad
4 C cooked chicken, cubed
1 1/2 C chopped celery
2 8 oz. cans water chestnuts, sliced
1 C mayo
1 can cream of mushroom soup
1/2 C milk
1 (8 oz.) can baby frozen peas
Drain chestnuts; slice, and mix all ingredients together. Put in greased 9x 13" baking dish. Add following topping and bake for 40 min. at 350 degrees. Topping: 3/4 C margarine 1 8 oz. pkg. stuffing mix Melt margarine; add stuffing mix w/ seasoning. Spread on top and bake.
And finally, here is one of my recipes that we really like. It's a change from sloppy joes. The chicken and spicy sauce is really good on buns with potato salad or coleslaw as a side dish. I usually double this recipe if all three of my boys are home.
BBQ Chicken Sandwiches
1/2 C chopped onion
1/2 C diced celery
1 garlic clove, minced
1/4 tsp salt
1/8 tsp black pepper
1 TBSP butter
1/2 C salsa
1/2 C ketchup
2 TBSP brown sugar
2 TBSP cider vinegar
1 TBSP Worcestershire sauce
1/2 tsp chili powder
2 C shredded cooked chicken
In saucepan, saute' onion, celery, and garlic in butter until tender. Stir in salsa, ketchup, brown sugar, vinegar, Worc. sauce, chili powder, salt and pepper. Add chicken; stir to coat. Bring to a boil. Reduce heat; cover and simmer for 15 min. Serve on buns. 6 servings
Have a good day and keep leaving those comments!
For more recipes look at Lifeasmom.com today. Also Joy@JoyofDesserts for Vintage Recipe Thursday