Broccoli Stuffing Bake

Last weekend we were out shopping and got hungry. Luckily we were near a Cheddar's restaurant! It's one of the places that we enjoy eating out; good home style food and the prices are reasonable. One of the sides I selected was their broccoli casserole. My expectations were not running high, most vegetable casseroles in restaurants tend to be dry or overcooked, but I was pleasantly surprised. The broccoli was tender and it had enough cheese on it. When I fix broccoli casserole at home (which isn't very often-the majority here like it steamed with salt and butter) this is the recipe that I pull from the files (think I got it from Aunt Hazel).

Broccoli Stuffing Bake

2 C milk
2 C sharp American cheese
4 beaten eggs
3 C herb-seasoned stuffing mix (I use Pepperidge Farms or Stovetop)
1 (10 oz.) frozen, chopped broccoli, thawed

In a sauce pan, stir together milk and cheese until blended; remove from heat. In a mixing bowl gradually stir hot mixture into eggs. Add stuffing mix, broccoli and 1/4 tsp salt. Mix well. Turn mixture into greased 1 1/2 qt. casserole. Bake uncovered at 325 degrees for 45 min. Makes 6-8 servings.

I'll be at these swaps today:
-LifeasMom
-Prairiestory
-MotherofPearlitis

Stuffed Mushrooms

Stuffed mushrooms seem to be one of those delicious little bites that people look forward to at parties where appetizers are served. I thought that with New Year's Eve on the way, I'd share my favorite recipe for them. The important step to note is that I only use Jimmy Dean Low Fat Sausage (every store doesn't carry it, but it's worth the search. When I find it, I buy several rolls and freeze them).

Stuffed Mushrooms

24 large mushrooms, stems removed
1/2 C bulk sausage, fried (Jimmy Dean's is the best!)
1/2 C chopped onion
2 slices bread, crumbled
2 TBSP parsley, chopped

Saute onion in sausage drippings until transparent. Dice the mushroom stems and add to the onion, cooking another 3 minutes. Add bread crumbs, sausage and parsley. Mix well and stuff mushrooms; bake at 350 degrees for 30 minutes.

Note: Several years ago my dad told us how good Jimmy Dean sausage was, and once we tried it we never bought another kind. It's delicious and doesn't leave a skillet full of grease!

I will be at these swaps today:
-Lifeasmom
-Prairiestory
-Couponcookin

Creamy Nog Punch

I think that at Christmas and New Years, a beautiful punch bowl full of a delicious mixture really makes the get-together or party. One of our family traditions is to ride around on Christmas eve to look at the lights and sing carols. When we come home we have punch and cookies. I love that. I look forward to it every year; if there are snow flurries during the drive-I'm in Heaven! I hope that all of you have a blessed holiday enjoying your own traditions. If you're looking for a different punch recipe, I'm happy to share one.

My Holiday Scrapbook:

Creamy Nog Punch
(makes 1 1/2 gallons)

1 gallon vanilla ice cream
1/2 gallon egg nog
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1 (16oz.) container frozen whipped topping, thawed

Scoop ice cream into a punch bowl. Pour eggnog over ice cream and sprinkle with nutmeg and cinnamon. Stir in whipped topping. Serve immediately. Stir as needed. Prep time: 10 min.

I will be at these swaps today:
-Designs by Gollum
-Ann Kroeker
-Momtrends
-Grocerycartchallenge
-Lifeasmom
-Amysfinerthings

Quick Peanut Butter Pie

I love peanut butter, therefore, Halloween and Easter are often road bumps in my attempts to eat healthy. The culprit? Reese's Cups, Reese's Eggs and Halloween-Shaped Reese's candies. When it comes to chocolate-covered peanut butter, I don't care how it's molded-"It's All Good!" I guess that's why this recipe for Peanut Butter Pie (that I especially like in an Oreo crumb crust) from my friend, Marge, is a winner. The recipe doesn't call for it to be frozen-but trust me on this...it's a good idea!


Marge's Peanut Butter Pie

1 C (12 oz. jar) crunchy or creamy peanut butter
1 can (14-15 oz.) Eagle Sweetened Condensed Milk
1 (12 oz.) carton Cool Whip, thawed
2 (6 oz.) graham cracker crusts (or 1 full-sized Oreo crust)
Toppings: chopped nuts; shaved chocolate, or shredded coconut

Combine peanut butter with sweetened condensed milk and mix well. Add Cool Whip and mix until smooth. Spread in 2 smaller crusts or 1 larger one. Sprinkle with your favorite topping. Refrigerate for 2-3 hours or overnight. (Freeze your slice 10 min. before eating for the ultimate dessert experience! Believe me.... I would be thin if I didn't know such bits of information.)

I will be joining Blessed with Grace, Gypsy's Corner, Balancing Beauty and Bedlam, and All the Small Stuff for their swaps today.

(Book I'm reading now: The Crucible by Arthur Miller)

Please vote!

My Mother-in-Law's Spaghetti Sauce

My dear mother-in-law, Louise, Has been on my mind constantly this week. She has some serious health concerns and is in the hospital. She is a wonderful mother-in-law and I would ask that you all put her on your prayer lists.
Through the years, Louise Davis has cooked-for and cared-for more people than I can name. She is a very kind person with a giving heart... and she's a great cook. You just can't beat that combination! Love you, Louise. We're all praying for your return to good health. Here's Louise's recipe for her delicious spaghetti sauce. She gave it to me as we were sitting at her kitchen table chatting one day.

Louise Davis' Spaghetti Sauce

Brown a pound of ground beef and a chopped onion. Add 1 medium-sized can tomato paste and 1 jar of spaghetti sauce. Add 1/2 tsp each:
-oregano
-rosemary
-basil
-garlic powder

Simmer all day. One half hour before serving, add a handful of pepperoni (take pepperoni out before serving). Mushrooms or Italian sausage may be added.


I will be at these blogs today for their recipe swaps:
-Blessedwithgrace
-Gypsy'scorner
-Balancingbeautyandbedlam
-Allthesmallstuff

Sweetened Condensed Milk from Home

My Aunt Sis had scribbled these instructions down on a post-it note (probably during a break in the middle of her school day!) and stuck in one of her cookbooks. I think this would be less expensive than buying the individual cans, considering the huge box of powdered milk that is available at Sam's Club or other grocery suppliers.

Sweetened Condensed Milk from Home

1/3 C boiling water
3/4 C sugar
4 TBSP butter
1/2 tsp vanilla
1 C powdered milk

Blend together the water, butter, sugar and vanilla with an electric mixer. Add powdered milk and blend u thick. Store in the refrigerator for up to 1 week.

I'll be joining these great recipe swaps today:

WeareThatfamily
JoyofDesserts
DiningwithDebbie

Thanksgiving in May!

As I was talking about thawing a turkey that I found in the freezer yesterday, I started thinking about how great it will be to enjoy a Thanksgiving meal in May! I'm already looking forward to the turkey salad that I will make later in the week. I don't know why, but turkey salad, chicken salad and pimiento cheese are always best when they are homemade. I like a little poultry seasoning, celery and Hellman's Mayo mixed in with my turkey for sandwiches.

Another item that comes to mind when I think of a Thanksgiving meal is sweet potatoes-candied, roasted, in pies or casseroles...I just love them. My Aunt Sis used to make a great sweet potato pie, and "lucky you", I'm sharing her recipe today. It's only 'cause we're blog buddies! Enjoy!

Aunt Sis' Sweet Potato Pie
Ruth Ann (Michael) Martin

1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/2 C sugar
1 1/4 C cooked, mashed sweet potatoes
2 eggs, beaten
3 TBSP butter
1/2 C boiling water
1/2 tsp salt
1 C evaporated milk
One 9" unbaked pie shell

Mix spices with with boiling water and stir into sweet potatoes. Add sugar, eggs, salt and butter; blend thoroughly. Stir in milk and heat mixture over hot water (double boiler, maybe?) about 5 minutes, stirring constantly. Pour into pie shell and bake at 425 degrees until filling is set, about 20 minutes. Cool completely. Serve with whipped cream.


These are the great recipe swaps that I will be linking to:

BlessedwithGrace
Gypsy'scorner
Beautyandbedlam
Allthesmallstuff
Raising4Godlymen
My3boybarians
Asoftplacetoland

My Lemon Cake Creation

When we get back from a trip, everyone here is usually in the mood for some down-home cookin' and a homemade dessert. When you've been traveling, you just get tired of food that's been prepared by someone else, you know what I mean? So after our last road trip, I put together a cake that everyone really liked. Here are the steps to my lemon dessert creation (I don't have a picture-we ate every last crumb!):

Marcia's Lemon Dessert Creation

1 box of yellow (butter) cake mix
2 packages cream cheese, softened
1/2 C powdered sugar (little extra to sprinkle on top)
1 fresh lemon (juice and zest), divided

Make butter yellow cake mix according to box directions; add 1/2 lemon's juice and zest. Bake in a greased and floured Bundt pan.
Loosen and invert onto cake plate. Let cool. Slice horizontally and lift top off.
Spread layer of filling.

Filling:

Using electric mixer, beat cream cheese, powdered sugar, and juice and zest of 1/2 of the lemon until smooth. Spread on bottom 1/2 of Bundt cake. Replace top of cake and sprinkle generously with powdered sugar.


My husband prefers this cake (and any cake) served warm. I, however, feel that it is really good after it's been in the fridge and the cream cheese filling is cold. Next time I make it, in fact, I'm going to stick my slice in the freezer for a little while and see how that goes, because I love desserts that other people eat warm- like Pumpkin Roll- frozen instead!

I'll be at these great swaps today:

BlessedwithGrace
Gypsy'scorner
BeautyandBedlam
Raising4Godlymen
Allthesmallstuff
Lifewithmy3Boybarians
Asoftplacetoland

Grandma Winland's No-Bake Cookies

Here's a "Tried and True" family recipe for today. The church youth devo that I made these for this weekend was just one of the many times that I've provided them for large groups of kids. I stir up a double batch of these any time that I need something with teen appeal; chocolate, peanut butter, oats...what's not to like?! I remember having these at my Grandma Winland's house out on Route 7. Grandma, with her charming disposition and warm smile, was every bit as sweet as these cookies. I miss her, but fortunately, traces of her personality, voice and mannerisms remain through my mom and aunt. Here's the recipe for Grandma's cookies:

Jessie's No-Bake Cookies

2 C sugar
1/2 C evaporated milk
pinch of salt
1/2 C butter
4 TBSP cocoa powder
1 tsp vanilla
1/2 C peanut butter
3 C quick oats, uncooked

Combine sugar, milk, butter and cocoa. Boil for 2 minutes, stirring frequently. Add vanilla, peanut butter and oats. Stir together and then spoon out onto waxed paper. Let cool, then put in tins to store.

Have a happy Tuesday! I'll be at these recipe swaps today:

BlessedwithGrace
Gypsy'scorner
BeautyandBedlam
Raising4Godlymen
Allthesmallstuff
Lifewithmy3Boybarians
Asafeplacetoland

Pineapple-Apricot Chicken Thighs

I'm busy having a Monday-type day, today, because of Ben's birthday celebration, yesterday. While piles of sheets fill my laundry room, and the washer and dryer are going full tilt, I thought that I would take a break and share one of my best recipes for chicken thighs. I got this from a community fund raiser cookbook and it's a zesty recipe for chicken thighs. I think that it should always be served with steamed rice! In the summer, in fact, another option for this chicken is to put the thighs on the grill and then serve the sauce on the side (with that rice, of course!)


Pineapple Apricot Chicken Thighs

10 chicken thighs (can use white meat, too, but it's not as juicy)
3/4 C pineapple apricot preserves
3/4 C French dressing
1 (1 oz.) pkg. dry onion soup mix (I like Lipton's)
sesame seeds for garnish (optional)

Preheat oven to 400 degrees. On a cookie sheet, place foil and arrange the chicken thighs. Mix up preserves, onion mix and dressing. Pour over the chicken and bake for 60-75 min. The temp. and time might vary according to your oven. I bake it on my middle rack.


***Book I'm reading: The Blind Side***


I will be at these swaps today:

BlessedwithGrace
BalancingBeautyandBedlam
Gypsy'sCorner
Raising4GodlyMen
Allthesmallstuff

Snowman Soup

As I mentioned, yesterday, our youth group at church is hosting an Appreciation Luncheon for our senior members this Saturday. I've been working on some of the finer details of that project this week. The event will have a winter/snowman theme, so I'm making take-home favors that are bags of, "Snowman Soup".

Snowman Soup is a little baggie filled with hot cocoa mix, snowballs (mini-marshmallows, 2 kisses (Hershey's) and a stirrer (mini candy cane). It is accompanied by this tag:

"When it's so cold that you hollar and whoop,
It's time to bring out the Snowman Soup!

Pour the packet in a mug
Add the snowballs, too
And throw in the kisses from the snowman to you.

Now fill with hot water
and use the cane to stir it.
Sip slowly and soon you'll feel
the warm winter spirit!"


Here's the recipe that I used to make the Sugar-Free Hot Cocoa Mix:

1 1/2 C Splenda
1 C powdered non-dairy creamer (Coffee-mate is good)
1 C dry milk powder
3/4 C unsweetened cocoa powder

-In a blender or food processor, combine all dry ingredients. Mix well and store in an air-tight container.

-To serve, put 2 to 3 TBSP in a mug and fill 2/3 full with hot water and stir.

-For Snowman Soup favors-put 2 TBSP cocoa mix, 2 unwrapped Hershey's Kisses, 4 mini-marshmallows and 1 wrapped mini peppermint candy cane in a small baggie, Tie at the top with twist-tie or colorful ribbon; add tag with picture of snowman and poem.

Note: 2 TBSP of mix without additional candies has:

51 calories
1.8 g fat
1 mg cholesterol



I will be at these swaps today:

BlessedwithGrace
BalancingBeautyandBedlam.com
Gypsy'sCorner

Buffalo Chicken Dip; Traditional Way-Easy Way

On a personal note: A big salute and Thank You! to Mr. Kenneth Gregory who attends church with me. He makes the greatest Green Tomato Salsa that I have ever eaten. Christmas came early when he brought us a jar last night!!

Speaking of Hot!, my boys all like Buffalo Chicken Wings, so this is very popular when I make it. I took this to two Christmas parties last year and it was a hit at both! Both versions are very good, but one's a little easier.

Buffalo Chicken Dip-The Traditional Way

Boil 2 chicken breasts; cool and shred the meat. Set aside.

2 pkg. cream cheese
12 oz. bottle of Kraft Blue Cheese Salad Dressing
3 oz. of hot sauce (original recipe calls for 6 oz. but that was too hot)
1 C shredded cheddar cheese

Spread mixture of cream cheese, blue cheese dressing and hot sauce into greased 13x9 dish (I use a quiche dish). Layer shredded chicken on top, and put shredded cheddar over all. Bake 25 min. at 350 degrees. Serve with tortilla chips.



Hot Wing Dip-The Easy Way!
Braum's Holiday Recipe Pamphlet from '07

8 oz. Braum's Cream Cheese, softened
12 oz. Frank's Red Hot Sauce (I cut this waaaay down!)
20 oz. canned chicken, drained well
16 oz. Ranch Dressing

In a large bowl, mix all ingredients together. Pour into 9x13 greased dish and microwave until hot! Serve with chips or crackers (I like it on celery!)


I'll be at LifeasMom and JoyofDesserts for the recipe swaps today.

Happy Thanksgiving !

My friend, Reda, gave me this a long time ago and I've always liked it. Thought I would share it with you for Thanksgiving Day. This recipe is very flexible, of course, as far as the number of people and pets are concerned, but the love and caring are not optional!

Recipe for a Happy Family

1 husband
1 wife
children
Bible
1 home
3 C love, packed
1 pkg. work
1 pkg. play, together
1 TBSP patience (approximate)
1 TBSP understanding
1 TBSP forgiveness
1 C kisses
Generous portion of prayer

Mix thoroughly and sprinkle with awareness. Bake in moderate oven of everyday life, using grudges and past unpleasantness as fuel. Cool; turn out onto a platter of cheerfulness. Garnish with tears and laughter. In large helpings, serve God, Country and Community.

Wishing each of you love and family togetherness this Thanksgiving!

I will be at LifeasMom for her recipe swap today.

Bacon-Wrapped Breadsticks

This weekend we attended an "Arts For All" fund-raising event. Every year, the combined efforts of the arts community in Lawton create a fun-filled evening centered around a theme to raise money for the arts in our community. This year's theme was, "Lost Treasure of the Arts." It's an evening of live music, heavy appetizers, and both a live and silent auction for donated pieces of art and other goodies. I've gotten some unique gifts ahead for the holidays this way!

This year the heavy appetizer selection was very good. Two of my favorites were the Coconut Macaroons Covered in Chocolate, on the dessert table, and the Bacon-Wrapped Bread Sticks on the savory snack table. I have a recipe for a similar bread stick that I've had for a few years; I got it from my friend, Wendy, who belonged to a Ladies' Study Group in which I participated. She brought these great bread sticks when it was her turn to hostess the meeting. Although the bread sticks at the event for the Arts were made of a soft, homemade bread, I think Wendy's recipe is easier and tastier-because of the crunch! I thought I would share it today-you know that the holidays are coming, and you're going to need some sure-bet appetizers that are a hit!

Bacon-Wrapped Bread Sticks
Wendy Lindly

24 (4 1/2") hard sesame seed bread sticks
12 slices of bacon, cut in half
1 C grated Parmesan cheese
2 tsp garlic powder

Preheat oven to 350 degrees. Wrap bacon around bread sticks. Lay on parchment paper-lined cookie sheet. Bake for 15 minutes, or until bacon's done. Remove from oven and cool to handle. Roll in cheese mixture and put on serving plate.

I will be at these swaps today:

BlessedwithGrace
Gypsy'sCorner
Raising4Godlymen

Swiss Chicken Casserole

Here's the family recipe for chicken casserole that I promised earlier in the week. This can be layered in a greased glass casserole dish and popped into the oven or fixed in the crock pot to cook on the low setting with the lid off. It's comfort food either way, but the stuffing gets a little crisper in the oven. It's also important to note that the Swiss cheese slices go on last with just enough time to melt. I like this served with peas and mashed potatoes.


Swiss Chicken Casserole

1 box Stove Top Stuffing, prepared according to box directions (using broth in place of water)
3 cans of white meat chicken, drained
1 large can of Campbell's Cream of Chicken Soup, diluted with a little milk
1 bag of thawed broccoli or peas, optional
Slices of Swiss cheese

In greased casserole dish or greased crock pot, place chicken that has been mixed thoroughly with Cream of Chicken Soup mixture.
(You can now put a layer of thawed broccoli or peas (well-drained) if you like-if not, omit this layer.)

Next, put an even layer of prepared stuffing mix. Cover casserole dish with foil and bake in 350 degree oven until bubbly around the edges. Take foil off and place slices of Swiss cheese on top; place back into the oven until cheese melts. If using crock pot: Cook on low setting with the lid off (so the stuffing doesn't get soggy) until hot through and bubbly around edges (4 hrs.?) Put Swiss slices on to melt at the end of cooking.

I'll be at DiningwithDebbie for Crock Pot Wednesdays today!

Crock Pot Pizza

My friend Christy gave me this recipe not too long ago. The actual long-distance phone conversation was really about her new cutie-pie grandson, but we did manage to sidetrack to "talking recipes" for a few minutes! (He doesn't know it , yet, but he is a lucky boy 'cause Nana's a good cook!)
She's a new grandma and she's "spoilin' that baby"...so don't anyone get in her way!
(I only wish that I was closer so I could help her!; I really enjoy his pictures that she sends me.)



Christy got this recipe from a friend who brought it to a church dinner and she said that her whole family loved it.

Crock Pot Pizza
Christy Yost, WV

12 oz. bag wide Light and Fluffy Noodles
26 1/2 oz. jar of spaghetti sauce(green peppers and mushrooms variety)
14 oz. jar pizza sauce
1 jar traditional spaghetti sauce (optional-if you like lots of sauce)
1 1/2 lb. ground beef
8 oz. pepperoni
6 C shredded cheddar
6 C shredded mozzarella
1 to 2 tsp Italian seasoning
1 dash salt
1 dash pepper
1 tsp garlic powder
1/4 C minced onion

Brown beef with salt, pepper, onion and garlic powder. Boil and drain noodles. Add sauces. Add Italian seasoning to ground beef; cut pepperoni in half. Spray a large crock pot w/ cooking spray. Layer in this order:

1 C sauce in bottom
1/3 noodles
1/3 pepperoni
1/3 sauce
2 C each cheese
1/3 jar traditional sauce
Repeat layers



I will be participating in:

CrockpotWednesday@DiningwithDebbie
WeareThatfamily's Wednesday swap
RealFoodWednesday@KellytheKitchenKop

Homemade Salad Dressing and Strawberry Pretzel Salad

It's Tuesday and I'm ready to give you a couple of family recipes from my friends and/or family. These are the type of great recipes that we all use and rely on; sometimes it's something that we've made so often that we don't need the written instructions anymore. Even if it's a recipe that I know "by heart" I find real pleasure in the simple aesthetics of holding a yellowed index card or envelope with one of my grandmothers' or aunts' handwriting and personal notes on it. It makes me feel closer to friends from other states and my mom and sister to make something that they are known to make for special occasions. Recipes, for me, are as sentimental an item as photos. For today, I have a couple of salad-related recipes to share. Hope you enjoy them. Have a wonderful summertime Tuesday!


My Great Aunt Mary Lancaster was a half-sister to Mammam and Aunt Lena (the twins) and she lived in the same state, but several towns away, so I didn't grow up around her, but remember her. My memories of her are vague as those of a small child would be. I remember visiting her house with Mammam and Aunt Lena.

When meeting my Aunt Mary,I had the same reaction that I had upon meeting other relatives that lived away; they looked and felt comfortable to me upon first glance because they looked and sounded so much like their brothers and sisters who lived near. For instance, my Great Aunt Gladys looked and sounded similar to Grandma (Yoho) Winland; Grandpa Winland's brothers looked and sounded familiar at reunions, too (all blue-eyed and fair) and of course, Aunt Mary bore similarities to her sisters.

I remember that she had fancy little tea-cups in a china cupboard in her house that I "surveyed" but didn't touch; this was probably why my younger brother, Greg, was not along for this excursion...he was a typical little boy who would have done more than survey and admire the cupboard and its contents! I think the observation of little boys' actions is the origin of the phrase, "bull in a China Shop."(There will someday be a post about the Christmas that I got a tiny piano and Greg got a tool kit from Santa!)

I remember over-hearing (probably on the trip home in the car) from my Mammam and Aunt Lena that, "Mary was always a good cook!" and that's quite an admission, coming from sisters. I feel honored to have one of her recipes that was handed down from Aunt Sis' collection.


Aunt Mary Lancaster's Salad Dressing

1 clove garlic, grated fine
1 small onion, minced
1/2 C sugar
2/3 C catsup
1 C salad oil
1/3 C tarragon vinegar
1 tsp Worcestershire sauce
1 tsp salt

Combine ingredients in deep bowl of electric mixer and beat until well-blended and fairly thick. Store in quart jar in refrigerator. Makes 1 quart.



I've spoken many times about my Aunt Sis (Ruth Ann) Martin. I was very close to her and we shared an interest in cooking and trying new recipes. Aunt Sis, who was very accomplished in the field of education and teaching, helped start a business school and designed its curriculum, taught business classes and held high standards for her students. She integrated her love of cooking with her love of teaching business classes; one of her typing students' assignments was to bring in their favorite recipes from home and type them up...how clever was that?!

Aunt Sis was also a seamstress, and made my one-of-a-kind wedding gown, doing the fittings on trips in from Indiana to West Virginia! She and Uncle Dave then lovingly toted the gown from state to state, without a wrinkle, for the "big day"! She was a remarkable woman, and when I remember the joy she got from making things for others, I think of Dorcas from the Bible.

When we had our first baby, Aunt Sis and Uncle Dave came in to visit, bringing food and decorations to give me, not just a baby gift, but a "mini-shower". This is the salad/dessert that she made for Justin's "shower"... from the Hoosier-branch of our family.


Aunt Sis' Strawberry Pretzel Salad

2 1/2 C coarsely-crushed pretzels
3/4 C melted margarine
3 TBSP sugar

1 (6 oz.) strawberry Jello
2 C boiling water
20 oz. frozen sliced strawberries

8 oz. cream cheese
1 C sugar
2 C Cool Whip

Combine first three ingredients and press into ungreased 11x13 dish. Bake 10 min. at 375 degrees. Cool.

While Jello is setting, mix softened cream cheese and sugar; fold in Cool Whip. Spread over pretzel crust. When Jello is almost set, pour over cream cheese layer. Chill. Dissolve Jello in water. Add frozen strawberries and stir until melted. Chill.

I will be joining BlessedwithGrace and BalncingBeautyandBedlam for recipe swaps today.

Basic Family Foods this Week

The recipes that I'm sharing today are basic but delicious. Although, I do think that the Linguine with Green Onions is a little more "uptown" if you need a side dish when company comes. Also, I've never seen anyone turn down "Muzzy" Oliver's Fruit Cobbler, and I have to say, that in defense of the humble Tuna Casserole, Miss Daisy Hale had a very tasty version.

Marcia's Linguine with Green Onions

8 oz. linguine
3 TBSP butter or margarine
1 tsp sesame oil (opt.)
1 bunch green onions, trimmed and cut length-wise into strands, including green tops
2 TBSP soy sauce
1/4 tsp ground ginger
1/8 tsp garlic powder

Cook pasta in a large pot of salted, boiling water. While noodles are cooking, heat butter and sesame oil in a large, non-stick skillet over medium heat; stir in green onions. Cook for 1 minute, stirring frequently until wilted. Stir in soy sauce, ginger and garlic powder. Add drained pasta. Toss to coat.


While my family attended Washington Street Church we had the pleasure of befriending an 80-something-young-lady named Daisy Hale. Our boys called her Miss Daisy. She was a delightful older person with a young spirit. She always paid attention to children and loved life, in general. The moment you walked into her home, her well-practiced Southern manners took over: "Honey, can I get you a Coke?"..."Oh, here..take this chair!"... "Can I get you anything?"

Daisy had survived The Depression and WWII and her stories were fascinating. I could sit in her kitchen, with my Coca-Cola, of course, and listen for hours.

As a child she grew up a " stone's throw" from the track where the Kentucky Derby was held in " Loui'ville", as she would say, so she had fold memories of the excitement of "Derby Day" and helping her "Mama" serve refreshments to family and friends that would come into town for the big race.

We invited Daisy over for dinner one evening and she brought a tray covered with a linen tea towel. Underneath the towel were the lightest little rolls; they were folded over and she called them her "Pocketbook Rolls." They were delicious, and the name of them was intriguing to Justin and Blake. Another time, when I was sick , she brought us this Tuna Casserole and what a welcome change it was from take-out and pizza! Miss Daisy was such a sweet lady and good friend.


Daisy Hale's Tuna Bake

1/3 C chopped green pepper
3 TBSP chopped onion
4 or 5 TBSP Crisco
1 tsp salt
6 TBSP flour
1 can Cream of Chicken soup
enough milk to make gravy consistency
1-7 oz. can tuna
1 TBSP lemon juice

Cook peppers and onions in hot fat until golden; add salt, soup,milk and flour and cook until sauce is about as thick as cream gravy. Then, add tuna, stirring constantly. Pour into a greased casserole dish and top with refrigerator biscuits, sprinkled on top with cheese. Bake at 350 degrees.


Everybody called Mrs. Frank Oliver,"Muzzy". Even though she was the Mayor's wife of my husband's hometown, she was neither formal nor stuffy but friendly and outgoing in personality. "Muzzy" was good friends with my mother-in-law and they liked to swap recipes, so luckily I was passed a few recipes for Mrs. Oliver's delicious dishes that she brought to the Davis' and to church dinners. Here's one for her Fruit Cobbler. Enjoy!

"Muzzy" Oliver's Fruit Cobbler

Mix together:
1 C sugar
1 stick margarine
1 C flour
1 tsp baking powder
1/2 C milk
1/4 tsp salt
1 tsp vanilla

Mix in order given. Put sliced fruit in a pan. Pour mixture over it.
Then, dissolve 1 C of sugar in 1/2 C water. Pour over all. Bake in 360 degree oven for 1 hour.


I will be participating in BlessedwithGrace , AlltheSmallStuff and BalancingBeautyandBedlam's recipe swaps today.

Aunt Sis' Whipped Topping is Cheaper and Always Available

I've given out several recipes lately that call for Cool Whip. I like Cool Whip, but sometimes I get ready to make a dessert, and there's none ahead in the freezer. That means that we either have to skip the dessert, or I have to make a run to the store. My Aunt Sis gave me this recipe years ago and I've made it many times. It is a great homemade whipped topping:

Aunt Sis' (Ruth Ann Martin) Homemade Whipped Topping

1. Put 1/2 C instant non-fat dry milk into a 1-qt. mixing bowl.
2. Add 1/2 C ice-cold water.
3. Beat with electric mixer at high speed until mixture stands in soft peaks, about 2 min.
4. Add 3 TBSP lemon juice.
5. Beat 3 TBSP sugar in gradually
6. Chill about 30 min.
Then serve as topping on fruit, Jello, shortcake or other desserts. Makes about 2 1/2 C. Note: I have used vanilla in place of the lemon juice for a milder flavor.

I have two recipes from Mammam Michael to share today. The first one is a recipe for sauerkraut that she used to make out at her friend, Leona Huffman's farm. Mammam would go out there and visit sometimes in the summer to help Leona ("Fuzzy") get her canning done. This is quickly jotted down as most old "receipts" are.


Mammam (Lina Michael) and Fuzzy's (Leona Huffman) Sauerkraut


Cut cabbage fine and pack pretty solidly in glass quart jars. To each jar add: 1 tsp salt 1 tsp sugar 1/4 C warm water, then seal tightly The sauerkraut will be ready for use in three weeks.



Another farm recipe to make your own hand cream.

Homemade Hand Cream Leona Huffman

2/3 C mutton tallow
1/3 C mineral oil
1 tsp Borax
3 TBSP water

You can add a nice aroma to this with some oil of Geranium. (I think you could probably add any essential oil that they sell in stores now, too.)

Have a good Tuesday!
I will be participating in BlessedwithGrace's recipe swap today.

Pork Chalupas and Two Cool Summer Salads

Today's my favorite blog day of the week when I get to share my family recipes with you! I guess the reason I look forward to this is because it brings to mind many people who are near and dear to me. Some are still with us, and some have gone on, but the memories of them make me smile and warm my heart every Tuesday as I look at the recipes that I've collected over the years. Most of these recipes show some wear and tear, but all good things that have stood the test of time do; that's true of people, dogs, Raggedy Ann dolls, furniture and recipes!

Speaking of dolls, my first recipe, which some of you requested after you saw it on my menu plan for the week, is from my friend, Kathy, who is a doll collector. She is also a good cook who uses her skill to provide a delicious meal for Monday Night for the Master at our church. Kathy comes from a large family and told me that this is actually her sister's recipe that is in their "Family Cookbook". I had these Pork Chalupas at Monday Night for the Master and think that their cookbook must be full of great stuff! Thanks for sharing with us, Kathy!

Pork Chalupas
(Suzanne Frost)

3 lb. pork roast or pork chops, boned and trimmed
1 lb. soaked pinto beans
2 cloves garlic, chopped
2 TBSP chili powder
1 tsp cumin
1 tsp oregano
1 tsp hot sauce
salt to taste
tortilla chips
chopped lettuce
chopped tomatoes
chopped onion
shredded cheese
guacamole
salsa

Put roast and soaked beans in large pan and cover w/ water. Add garlic, cumin, oregano, hot sauce and salt. Cook, covered, for 5-8 hours until tender. Stir meat through beans and serve on top of chips. Cover w/ lettuce, tomatoes, onions, cheese, guac and salsa.


My friend, Karol, from WV made this salad in the summer with fresh cucumbers. It is light and cool on hot days.

Blue Cheese Cucumber Salad
( Karol Simpson)

2 medium cucumbers
1/2 tsp salt
1/4 C green onion
1 C Blue cheese
2 TBSP lemon juice
1 TBSP olive oil
freshly- ground pepper

Mix together and chill.


My mom enjoys being a member of the Woman's Club and Garden Club in our town and has helped with many functions over the years. In fact, Sunday, the Garden Club celebrated its 65th anniversary with a Tea; when I called on Saturday night, Mom was busy making tea sandwiches and Dad was the taste tester! Here's one of Mom's light dessert/salads for a "Ladies' Luncheon" or Tea.

Mom's (Shirley's) Cherry Salad

1 can cherry pie filling
1 can condensed milk
1 can pineapple tidbits
1 C chopped nuts
2 C mini-marshmallows
1 (13 oz.) Cool Whip
Gently blend together and chill.

I will be linking to BlessedwithGrace and BalancingBeautyandBedlam today for their recipe swaps.