Wednesday, March 31, 2010

Easy Easter: Twinkie Delight (and GB Casserole tip)

Every Easter since I can remember, our family has had a Green Bean Casserole on the table, you know, the one with Durkee Fried Onions on top! If you are limited on time and/or oven space...make it in your crock pot.

Just make the casserole according to the usual directions, only add a little additional milk and soy sauce to the celery soup (or whatever liquids your particular recipe calls for); spray the crock with cooking spray and put the casserole mixture in. Save those Durkee Fried Onions and just put them on a cookie sheet to brown in the oven; throw them on top at the last minute. Bam! You're done!

Need a dessert that looks fancy, but is really easy can make it ahead of time?! Here you go:

Twinkie Delight

Cut a box of Twinkie snack cakes in half and line a 9x13" casserole dish. Make a large box of vanilla instant pudding for the next layer. Cover with fresh, sliced strawberries mixed in glaze (produce section). Top with Cool Whip when serving.

I will be at these swaps today:


Tuesday, March 30, 2010

Easy Easter: Mountain Dew Cake

I have been on a road trip to The University of Tulsa with son #2; what an absolutely beautiful campus! He's looking over the graduate program there. It was fun, but I'm glad to be home.

Under my new theme, "Easy Easter" I will be giving recipes this week to help you have something great on the table for the holidays that didn't take all day to make!
Here's the Mountain Dew Cake recipe that I promised. There are different versions of Mountain Dew desserts out there (in fact,I have an apple turnover recipe that uses the famous soda), but this particular recipe is one from Mama Dip's book that I reviewed on Friday of last week. Good luck with your Easter prep/Passover activities this week!

Mountain Dew Cake Page 204
Mildred Council from Mama Dip's Family Cook Book

1 box orange cake mix
1 small box instant vanilla pudding
1 C vegetable oil
4 eggs
1 C Mountain Dew


1 stick butter or margarine
1 1/2 C sugar
3 TBSP cornstarch
1 1/2 C flaked coconut

Preheat oven to 350 degrees. Put all the ingredients in a large mixing bowl. Beat on low until mixed, about 1 minute, then turn the mixer to high and beat for 4 minutes. Pour into 3 greased and floured 9" cake pans. Bake for 20-25 minutes.

To make the icing, cook all the ingredients over medium heat until thickened. Spread over cooled layers. Serves 8.

I will be at these great swaps today:


Sunday, March 28, 2010

On the Road Again

I'm on the road today, but come back tomorrow when I'll have a recipe for a cake made with Mountain Dew!

Thursday, March 25, 2010

Mama Dip's Family Cook Book

One of the items on my personal "bucket list" is to eat at Mildred Council's restaurant at 408 West Rosemary Street in Chapel Hill, North Carolina. Ms. Council's story is fascinating to me. She's the famous "Mama Dip", a mom, grandma and great-grandma, who has authored cookbooks, been on Good Morning, America, The Food Network and QVC. Although she admits to humble beginnings, she grew up with a great work ethic and has thrived with the support of her family and community. And since her fame, she's given back to her beloved community!

The cook book that I'm reviewing today, Mama Dip's Family Cook Book, is her second wonderful collection of recipes. The first was published by The University of North Carolina Press in 1999; it was entitled, Mama Dip's Kitchen. Today's book was published in 2005 by UNC Press; the ISBN is 0-8078-5655-x. You can contact The University of North Carolina Press at P.O. Box 2288, Chapel Hill, NC 27515-2288 (

Mama Dip's specialty is traditional country cooking. She starts the book by sharing the background of her childhood; fond memories of a Papa who loved and reared seven children by himself (after her mother died) in the midst of The Great Depression. She loves to talk about home and family, and how the community embraced and nurtured her family as she was growing up. (This is my kind of cook book!) Her story is inspiring; she is such a grateful and positive person that actually, I think meeting her is on my "bucket list", too! Hope she's in the area signing cook books when I get to her restaurant!

I realize that I haven't given many details about the recipes in the book, but take my word for it, if you were raised eating country cooking, or if you've ever enjoyed it at a home-cookin'-style restaurant, you'll love this book! There's everything that you might remember: Apple Brown Betty; Chicken Biscuits; Corn Pudding; Potato and Bacon Casserole and Baked Fudge to name just a few. The recipe that we're sampling today is one that I remember from growing up; Creamed Peas...we always had them in the spring with new potatoes. Here's Mama Dip's version:

Page 163 Creamed Green Peas and Onions

1 box (10 oz.) frozen small green peas, rinsed under cold water and drained
1 jar (12 oz.) cooked pearl onions, drained
2 TBSP butter
1 C chicken broth
1/2 C evaporated milk
1 tsp sugar (optional)
1 TBSP cornstarch
2 TBSP water
salt and black pepper to taste

Put the peas and onions in the pot with the butter, broth and evaporated milk and cook over medium heat for 15 minutes. Add the sugar, if desired. Mix the cornstarch with the water and add to the pot. Add the salt and pepper. Reduce the heat and simmer for 10-12 minutes. Serves 6.

I'll be at these swaps today:


Dinner in a Dish: Potato Pepperoni Supper

Here's my final post in this theme. This sounds like a delicious combination of a potato casserole and pizza, two items that most people love! Please join me tomorrow when I review one of the cook books from my shelves.

Dinner in a Dish: Potato Pepperoni Supper
Oklahoma Natural Gas Cooking pamphlet from 1950's

Cooking Spray
4 TBSP margarine
5 large potatoes (2 1/2 lb.) unpeeled, cut into 1/8" slices
1 small onion, diced
1/2 tsp. salt
1/8 tsp pepper
1 pkg. (8 oz.) tomato sauce, divided
1 pkg. (3 1/2 oz.) sliced pepperoni
2 large tomatoes, cut into wedges

Spray 12-inch skillet with cooking spray. Over medium flame (heat), in skillet, melt margarine; Remove skillet from flame. Arrange potatoes and onion on bottom and slightly up side of skillet; sprinkle with salt and pepper. Cover skillet; over medium-low flame, cook until potatoes are tender, about 20 minutes. Sprinkle potatoes with cheese; top with 1/2 can tomato sauce; arrange pepperoni and tomatoes over sauce; top with remaining sauce. Cover skillet; cook until cheese is melted and tomatoes are heated through. Makes 6 servings.

I will be at these swaps today!


Wednesday, March 24, 2010

Dinner in a Dish: Swiss Ham and Spinach Bake

I'm moving fast this morning: beds made; kid #3-to-school; post office drop-off; people fed on-the-run breakfasts; jeans in dryer; refrigerator in kitchen cleaned out and dishes done. Whew! I've had my juice and now I'm blogging! I have Ladies' Class today and a class to teach tonight, so Wednesdays are always busy. (If you have ever noticed on my Monday Menu, Wednesday's dinner is never anything very involved, or hard to clean up after.)

The theme this week continues! Here's an interesting way to fix ham and spinach. You know that in the not-too-distant future, most of us will have leftover ham goodies to use. So here we go with today's recipe:

Swiss Ham and Spinach Bake
Oklahoma Natural Gas Company-Dinner in a Dish pamphlet

1 pkg. (10 oz.) frozen chopped spinach
2 TBSP margarine
2 beaten eggs
1/3 C milk
2 TBSP chopped onion
1 TBSP chopped pimiento
1/2 tsp dry mustard
1/4 tsp dried basil, crushed
1/8 tsp salt
6-8 slices diced boiled ham or smoked pressed ham (1 C)- (I say, "leftover baked ham!")
1 C shredded Swiss cheese
Canned French fried onions, optional (I say, "These sound like a must-have ingredient!"

Cook spinach according to package directions; drain well (I press it between paper towels). Stir in margarine until melted. Combine eggs, milk, onion, pimiento, mustard, basil and salt. Stir in ham, cheese and cooked spinach. Pour mixture into a buttered (Pam-sprayed) 10x6x2" baking dish. Bake in a 350 degree gas oven (electric can be used) for 30-35 minutes or until knife inserted just off-center comes out clean. Let stand 10 minutes before serving. Sprinkle French fried onions atop, if desired. Makes 4 servings.

I will be at these great recipe swaps today:


Tuesday, March 23, 2010

Dinner in a Dish Theme: Mexican Luncheon

As promised, I will continue my Dinner in a Dish theme by posting recipes from an old pamphlet produced by the Oklahoma Natural Gas Company in the 1950's. It was originally printed in an attempt to encourage energy conservation in cooking as well as saving money in the family budget. These budgeting attempts are as equally important today as they were in the 50's!

Mexican Luncheon

1 lb. hot bulk pork sausage
1 C chopped onion
1 C chopped green pepper
2 C uncooked macaroni; cooked and drained
1/2 C mil1 C sour cream
1 can (16 oz.) whole tomatoes, drained and chopped (I think a can of the diced would be quicker)
1 TBSP chili powder
1 tsp salt
About 1/3 C shredded cheddar or American cheese

Saute' sausage, onion and green pepper in a skillet until sausage is done; drain well. Combine sausage mixture and remaining ingredients except cheese. Spoon mixture into a lightly-greased 2-qt casserole; sprinkle with cheese. Bake in a 350 degree oven for 20-25 minutes or until bubbly. Makes 6 servings.

I will be at these swaps today:


Monday, March 22, 2010

Menu Planning with What I Have

As any smart cook will tell you, this is not the best week to do big shopping at the grocery store 'cause there's a major holiday coming. That means that I'll be waiting another week before stocking up on all of those grocery specials and ham! This week will be "use-it-up and clean out the refrigerators" week. I've already done a visual scan of the 3 refrigerators and freezers (yes, 3! It's a long story) I have incorporated fresh produce; bits of leftovers; and meats that are being thawed from the freezer into the plan. I've got ripe banana's on the shelf so, to everyone's delight, there will be homemade banana bread (see the new recipe I found for making it with baking mix, in a previous post). Here we go with my plan:

Monday, March 22

Baked Cod Loins w/ Old Bay seasoning
Hash Browns w/ Onions
Lemon Pepper Squash
Pan-roasted Carrots

Tuesday, March 23

Blueberry Pancakes
Turkey bacon

Wednesday, March 24

Homemade Vegetable/ Campbell'e Chicken Noodle Soup
Grilled Cheese on Wheat
Jello w/ fruit (and banana bread)

Thursday, March 25

Tuna Noodle Casserole

Friday, March 26

Cheese Tortellini w/ Marinara
Tossed Salad

Saturday, March 27

Jimmy Dean De-Lites sandwiches

Vegetable Soup

Sunday, March 28

Grande Nachos

I will be at Orgjunkie for MPM today!

Friday, March 19, 2010

Tuna and White Bean Salad from Italian Cook Book

Ready to take a trip to the sunny Mediterranean? That's what our cook book today is; a food tour of the fishing villages and sun-drenched towns of Italy and its' surrounding area. For me, The really appealing aspect of "Italian; the Essence of Mediterranean Cuisine" by Carla Capalbo is its' focus on the everyday foods that make that area of the world famous for its' home cooks; the moms, grandmas and grandpas who make their own pasta, sauces and seafood dishes.

The fact that this is not one of the older cook books that I've reviewed makes it very accessible; this edition was published in 2001 by Hermes House. The book's ISBN is 1-84309-149-6. This means that you should be able to find it for purchase online or in the bookstore. If you're more of a cook book borrower, they might have it at your local library. I like to sometimes give new cook books that I've seen on TV or in magazines a "test run" before I buy them; the library's great for that!

If you enjoy seeing the end product when cooking, this is your book! The entire book is big and full of colorful pictures of the dishes and the cooking steps. I'm not a fan of desserts made with "spirits", but if you like sponge cakes soaked in rum or desserts made with Marsala or cherry brandy, the dessert section will be useful to you. My delight was the main section which was filled with mouth-watering pictures of pasta dishes with cheese and herbs, breads, seafood and salads that will make you want to throw an apron on and head to the kitchen.

If you like to cook, Ms. Capalbo removes any trepidation you might have about venturing into a foreign food culture. As she explains in her book, recently many of the spices and produce that might have been found only in the Mediterranean, are now available in your local grocery store. She is very exact in the way she gives us a full page of different pastas so we might distinguish them when shopping; she does the same with meats and cheeses, fresh produce, seasonings and equipment. She is my kind of cooking instructor-nothing left out to make you guess if you're doing it correctly!

Some of the recipes require a pasta machine, but I figure that for the first try of that recipe, you could use store-bought pasta to see if you like the recipe well enough to make the investment. Other than a pestle and mortar, most of the cooking equipment is pretty basic.

The sections of the book are as follows: Antipasti and Soups; Vegetables; Pasta; Rice, Polenta Eggs and Cheese; Pizzas, Pastries and Bread; Fish and Shellfish; Meat, Poultry and Game and Desserts. I must say that some of those poultry recipes look especially good to me...and the polenta...and the pasta! Okay, the only items in the book that didn't strike my fancy were the mussel and octopus dishes!

I made a promise to my dental hygienist that I would try to sneak more salad recipes into my blog, and since I love cannellini beans, today's sample recipe will please both of us...hope you like it, too!

Page 25 Tuna and Bean Salad

Two 14 oz. cans cannellini or borlotti beans
Two 7 oz. cans tuna fish, drained
4 TBSP extra-virgin olive oil
2 TBSP fresh lemon juice
salt and freshly-ground black pepper
1 TBSP chopped fresh parsley
3 scallions, thinly-sliced
Serves 4-6

-Pour beans into strainer and rinse under cold water; drain well and place in a serving dish.
-Break the tuna into fairly large flaked and arrange over the beans.
-In a small bowl make the dressing by combining the oil with the lemon juice; add seasonings and mix well. Pour over tuna and beans.
-Sprinkle with scallions. Toss well before serving.

I will be at these great swaps today:


Thursday, March 18, 2010

Dinner In a Dish: Three Cheese Chicken

Oh! Have I got a great new theme for my posts! As I was digging through my old recipes from estate auctions, I found a pamphlet printed by the Oklahoma Natural Gas Company from the 1950's. It's called "Kitcheneering" and presents recipes for one-dish dinners that save energy and money.

Except for tomorrow's Old Cook Book Review and Menu Plan Monday, I will continue this theme next week. I will include the alterations that this particular cook has penciled-in, because I believe strongly in the skill and know-how of home cooks. I hope you all enjoy these old casserole recipes that can be made ahead of time and cooked in one dish.

Three Cheese Chicken Bake (She has extended this to make 2 dishes)

1 pkg. (12 oz.) lasagna noodles
1/2 C chopped onion
1/2 C chopped green pepper
3 TBSP margarine
1 can (10 1/2 oz.) cream of chicken soup
1 can (6 oz.) sliced mushrooms, drained
1/2 C chopped pimiento, drained (she omitted this item)
1/3 C milk
1/2 tsp dried bail, crushed
1 1/2 C cream-style cottage cheese (also omitted)
2 C diced cooked chicken
2 C shredded American (she used cheddar) cheese
1/2 C grated Parmesan cheese
(she added 1 C sour cream and 2 C mozzarella cheese)

-Cook noodles according to package directions; drain.

-Cook onion and pepper in margarine until tender (I do this in a heavy glass measuring cup in the microwave to save time and mess!).

-Stir in soup, mushrooms, pimiento, milk and basil.

-Lay half the noodles in a 13x9x2-inch baking dish; top with half each sauce, cottage cheese, chicken and cheeses.

-Repeat layers except for last two cheeses (cheddar and Parmesan).

-Bake in a 350 degree gas oven (electric will work, too, of coarse!) for 45 minutes.

-Top with cheeses; bake 2 minutes more. Makes 8 to 10 servings (more with this extended version in 2 dishes).

I will be at these swaps today:


Wednesday, March 17, 2010

Toscana Soup

The recipe for today is a potato soup that's popular at Olive Garden Restaurants. My friend, Genie is well-traveled and has lived many places (army wife!), and she got this from a local newspaper column years ago (in California, I believe). The food column was one that retrieved recipes from restaurants to share with its' readers. Some reader had requested the recipe for the potato/sausage soup made popular by Olive Garden. If you make this at home, it's very good, but you won't have those glistening, buttery, Olive Garden garlic bread sticks to go with it!

Toscana Soup
Olive Garden Restaurants

-Heat oven to 300 degrees. Bake 3 links Italian sausage on jelly roll pan for 15 to 20 minutes. Drain and cool; cut into 1/4" slices.

-Cook 3/4 C chopped onions and 1 slice bacon, diced, in saucepan over medium heat for 3 to 4 minutes.

-Stir in 1 1/4 tsp minced garlic and cook 1 minute.

- Add 1 can chicken broth, 2 C water and 2 medium potatoes, peeled and sliced. Bring to a boil; reduce heat to medium and simmer for 25 minutes (until tender).

-Stir in 2 C thinly-sliced fresh kale, 1/3 C heavy cream or whipping cream and sausage. Cook 5 minutes. Makes 6 servings.

I will be at these swaps today:


Monday, March 15, 2010

Menu Plan Monday

Sorry that I didn't chat with you on Friday, but I warned you that our friends from out-of-state would be here visiting! To say that we have been having fun would be an understatement. There's been hiking; shopping; "date night" at a restaurant; a boccie ball tournament in the backyard; and a photo session for the bison and elk at the Refuge! We're just runnin' on coffee and adrenalin at this point! (I know that tomorrow when we have to drive them to the airport there will be tears.) It will be back to the real world and we'll need a new menu plan.

Monday, March 15 (Julie's birthday cookout)

Grilled steak
Baked potatoes (crock pot)
Steamed asparagus
dessert (in spite of their healthy diet!)

Tuesday, March 16

Baked fish
Glazed Carrots
french fries
cole slaw

Wednesday, March 17 Happy St. Patrick's Day!

Corned Beef and Cabbage
Mashed potatoes
Mrs. Heenan's Bread (previous post)
Shamrock cookies

Thursday, March 18

BBQ spare ribs
macaroni and cheese
green beans

Friday, March 19

garlic toast

Saturday, March 20

Irish Oatmeal

grilled hamburgers
baked beans
macaroni salad

Sunday, March 21

Cheese Potatoes

Leftover Buffet

I will be at Orgjunkie's MPM today.

Thursday, March 11, 2010

Bride's Cake from 1879

Here's a wedding cake recipe from 1879's Housekeeping in Old Virginia. Check out the number of eggs! This was clearly from an age where people had their own chickens!

Page 247 Bride's Cake
Mrs. Horatio Davis

1 pound flour
3/4 pound sugar
1/2 pound butter
Whites of 14 eggs

Cream sugar and butter together, and stir in them, flour and beaten egg whites, very little at a time; one and a half pounds fruit, prepared and mixed with the batter, will make a nice fruit cake.

***Book I'm reading: To Kill a Mockingbird by Harper Lee***

I'll be at these recipe swaps today:

Wednesday, March 10, 2010

Savory Meat and Potato Pie from 1879

Here's another down-home recipe from Patrick Henry's granddaughter's compilation-style cook book!

Page 182 Potato Pie
Mrs. S.

A savory potato pie is made thus: A layer of mashed potatoes placed in a pie dish and then slices of any cold (cooked) meat (if chicken or veal, slices of ham or tongue {oooh!} may be added), and herbs, pepper and salt sprinkled over to taste. Continue these layers alternately till the dish is full; the potatoes must well cover the top, which should have some butter added, and be brushed over with the yolk of an egg, and put into the oven till done through. A little butter on each layer is needed if the meat is not fat, and it should not be too fat.

I'm off to Ladies' Class and a salad luncheon. Enjoy your day!

Here are the great swaps that I'll be joining today!


Don't Forget to watch "The Middle" with Patricia Heaton!

Tuesday, March 9, 2010

Irish Potato Salad Recipe from 1879

On Friday, my Old Cook Book Review was Housekeeping in Old Virginia, written in 1879 by Marion Cabell Tyree (Patrick Henry's granddaughter). Since then, some readers have requested that I share more recipes from the book. I agree that the really old cook books are my favorites, as well. This week I will sort out some useable recipes (not "Sheep's Head Soup" or "Sweetbreads of Hog Pudding"!) from the book.

The recipe for today is a wee bit unusual, though, in that it is a potato salad which uses no mayonnaise. I think that this salad would be ideal for someone who's trying to watch calories, or someone like our friend, George (who's coming to visit) who doesn't like the taste of mayo.

Page 168 Irish Potato Salad

Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with-
-4 TBSP vinegar
-4 TBSP best salad oil
-1 tsp minced parsley
-Pepper and salt to taste

Stir all well that they may be thoroughly mixed; it should be made several hours before putting on the table.
Throw in bits of pickle, cold fowl (that's chicken to us Southerners!), a garnish of grated cracker, and hard-boiled eggs.

-Mrs. C. V. McGee, Alabama

***Book I'm reading: To Kill a Mockingbird by Harper Lee***

I will be at these great recipe swaps today:
The Persimmon Perch

Sunday, March 7, 2010

Menu for the Week

On Thursday of this week our friends from WV will arrive for a visit. I'm so excited to see them. They are just loads of fun and we always enjoy our time with them. Julie was my apartment-mate in college, and we've known each other "forever"!

Julie's husband George shares my interest in history, and Dana and Julie like to talk business and politics! (I know that politics are usually not included in polite conversation, but when you're with old friends, that are more like family, it all works!)

I'm going to miss their kids, Caity and Geoff, this time around (they are busy with school and couldn't make the trip). I'm trying to plan food that's not too time-consuming for the time that they are here; we're going to do some sight-seeing and visiting, so I don't want to be tied-up in the kitchen.

Here's my plan:

Monday, March 8

Take-out Pizza
Vegetable plate

Tuesday, March 9

Baked Cod
Hash Brown Casserole
green beans

Wednesday, March 10

Buckwheat Pancakes
Turkey Bacon

Thursday, March 11 (Julie and George arrive!)

Sirloin Beef Tips and Noodles
Hot Rolls

Friday, March 12

Jimmy Dean D-Lites
Fruit salad

Wheat Pizza
(Veggie/Pepperoni/Ham & Onion)

Saturday, March 13

Irish Oatmeal (crock pot)

Tuna salad on toast

Toasted Turkey and Provolone Hoagies (w/tomato and red onion)
Pasta Salad

Sunday, March 14

cold cereal

BBQ Ham on buns
Vegetable plate

Grilled Chicken over salad
French Bread w/ garlic crust

Monday, March 15

French Toast
Turkey Bacon

Grilled steak
Baked Potatoes
Black Forest Cake

***Book I'm Reading: To Kill a Mockingbird by Harper Lee***

I will be at Orgjunkie for MPM today!

Friday, March 5, 2010

Virginia Housekeeping Book from 1879

If you were "setting up house" in the 1800's this was the book to have! In the year 1879, Patrick Henry's granddaughter, Marion Cabell Tyree, compiled contributions from "Two hundred and fifty of Virginia's noted housewives, distinguished for their skill in the culinary art and other branches of domestic economy", and the book, Housekeeping in Old Virginia was born!

This cookbook must have been highly regarded in its time, because the tributes written about the book came from Mrs. President R.B. Hayes (from Washington City) and wives of other heads of the administration, as well as, governors' wives of various states. The original was published by John P. Morton and Company of Louisville, KY in 1879. I have a reprint from 1971 that was published by Favorite Recipes Press, Inc., also of Louisville, KY.

From the comments written about the book in 1879, I believe that it was considered a "Cooking Bible" of its day. The recipes included in the book cover the wide spectrum of cooking know-how that exists in the south; everything from directions on how to cook "Cornfield Peas", as related to Mrs. Tyree by a slave cook, to Mrs. Robert E. Lee's recipe for Blackberry Wine, which Mrs. Tyree copied from a recipe written in Mrs. Lee's own handwriting.

Imagine how surprised I was to find that long-ago recipe for "Pocketbook Rolls" that my friend Daisy used to make. (I wrote about our elderly friend, Miss Daisy, in a previous post.) With Daisy growing up in the early days of Louisville, it makes perfect sense that these were the same rolls that their cook made when Daisy was a little girl. I was so excited to find this old recipe that it is our sample recipe today. Good luck finding this jewel of cooking and housekeeping history!

Page 33 Pocketbook Rolls

1 quart of flour
1 teaspoonful of salt
2 teaspoonfuls of sugar
2 Tablespoonfuls of lard
3 Tablespoonfuls of yeast
2 eggs

Mix up these ingredients with warm water, making up the dough at ten A.M. in summer and eight A.M. in winter. Put in half the lard when it is first worked up, and at the second working, put in the rest of the lard and a little more flour.
Roll out the dough in strips as long and wide as your hand, spread with butter and roll up like a pocketbook. Put them in buttered tins, and when they are light, bake them a light brown.

I will be at these cooking swaps today:


Thursday, March 4, 2010

Fruit and Coconut Add to this Rich, Delicious Cake!

The cake recipe that I'm posting today is just a rich, dense cake that is moist and full of flavor. I first enjoyed it at a friend's home, and asked about the ingredients, because it was so different. I always regretted not asking for the recipe in full. Then, a few years later, I happened upon the recipe in a collection of community recipes in a book. I was happy to finally add it to my recipe box. The friend who first served us this cake, put a scoop of ice cream on the side, but that's purely optional; this dessert can stand on its own!

What's It Dessert
Ms. Grace Keeler, Lawton, OK

1 large can sliced peaches, drained, reserving juice
1 No. 2 can crushed pineapple, drained
1 package yellow cake mix
1 C coconut
1 C chopped nuts
3/4 C reserved peach juice
1 1/2 sticks margarine, melted (I like butter)

Pour first 6 ingredients into a 12 3/4 x 9 x 2" pan in order listed above, ending with the peach juice. Spoon melted butter over all. Bake in a preheated 350 degree oven for 1 hour.

Hope you have a wonderful Thursday!

I will be at these swaps today:


Wednesday, March 3, 2010

Tuna Pizza Skyscraper

Tuna is a pantry item that I buy in bulk when it's on sale or I see it at Sam's Club. It's great to have on hand when the meat supply in the freezer is getting low. It's versatile for sandwich fillings, as a spread on crackers (or celery), or for casseroles. My family likes Tuna Salad on toasted wheat bread and my casserole that has cream of mushroom soup and noodles. In an old cooking pamphlet I found this unique recipe for tuna and I thought I'd share it today.

Tuna Pizza Skyscraper
Ms. Renee Degiovanni, Lawton, OK

1 (7 oz.) can of tuna
1/3 C sour cream
1/2 tsp Worcestershire sauce
1/4 tsp ground oregano
1/2 tsp garlic salt
Dash of pepper
5 English muffins, toasted and buttered
1/3 C chili sauce
5 thick slices large tomato (this would be a good summer recipe!)
5 slices Bermuda (red) onion
5 thick slices cheddar cheese

Drain and flake tuna. Mix with sour cream, Worcestershire sauce, oregano, garlic salt and pepper; shape into 5 patties. On baking sheet, place bottom halves of muffins, spread with chili sauce. Top with tuna patties, tomato slices and onion slices. Bake 8-10 min. Remove from oven and top with cheese and muffin tops. Bake 3-5 min., or just until cheese melts. Makes 5 servings.

(If you're watching calories, of coarse, you could use fat-free sour cream and omit the cheese-that's my plan!)

I'll be at these great swaps today:


***Don't forget "The Middle" is on TV tonight!!***

Tuesday, March 2, 2010

Seafood Casserole has Shrimp and Crab Meat

I have several things to do today since we have out-of-town guests coming next week. I'm trying to plan some make-ahead dishes, so check out my menu for those next Monday. I've found that casseroles are always handy if you need some entrees that can be made ahead of time. Here's one for seafood that I want to try.

Seafood Casserole
Ms. Peggy G. Swansburg, Fort Sill, OK

1 small onion
1 C celery, chopped
2 C shrimp
2 C crab meat
1 1/2 C mayo
1/2 tsp salt
Dash of pepper
Dash of Worcestershire sauce
1 C buttered bread crumbs (or crumbled Ritz crackers)

Mix the above ingredients and cover with the crumbs. Bake at 350 degrees for 20 min. or until bubbly around the edges.

***Tomorrow I'll have a yummy and unique way to fix tuna !***

I will be at these swaps today: