Hot Chicken Salad (Michael’s Favorite Meal)

Ingredients:
2 1/2-3 cups cooked chicken, cut into pieces
1 can condensed cream of chicken soup
3/4 cup celery, diced
1 tsp. dried minced onion
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. lemon juice
1/2 cup mayonnaise
1 cup crushed potato chips

Preheat oven to 400 degrees F. Mix together all ingredients except the potato chips. Put mixture into a 1-1 1/2 qt. glass casserole dish. Bake for 25 minutes, remove from oven and sprinkle with the crushed potato chips and return to oven for 5 more minutes. Serve hot.


I usually use chicken breasts which I simmer in salted water and then skin and cut up in pieces, but, any cooked chicken will do and, I suppose even canned chicken would be fine. I have found that the amount of chicken does not have to be exact and can be a little more or less. You can always add a bit more mayonnaise. Raw onion can be used in place of the dried and the lemon juice can be either fresh or concentrate.

Quick and Easy Chicken and Dumplings

Ingredients:
1 Tbs. butter
½ c. chopped onion
2 c. cooked, chopped chicken breast meat
1 10oz. box frozen mixed vegetables, thawed
1 ½ c. water
1 Tbs. all-purpose flour
1 14oz. can chicken broth
¼ tsp. salt
¼ tsp. black pepper
1 bay leaf
8 (6") flour tortillas, cut into ½" strips
1 Tbs. chopped parsley

Melt butter in a large saucepan (or large deep skillet) over medium-high heat. Add onion and saute until tender. Stir in chicken and vegetables; cook until thoroughly heated (3-5 mins.), stirring often. Meanwhile, combine the water, flour and broth. Gradually stir the broth mixture into the chicken mixture. Stir in salt, pepper and bay leaf: bring to a boil. Reduce heat, and simmer about 3-4 mins. Stir in the tortilla strips, and cook until the strips soften (2-3 mins.). Remove from heat; stir in parsley and discard bay leaf. Serve immediately.

 

My notes: This is made even quicker if you have leftover cooked chicken breasts from another meal. When we barbecue chicken or I cook chicken for another recipe (without sauce), I usually cook some extra to use in recipes such as this. The breast meat (without skin) from a rotisserie chicken can also be used (use remainder for chicken salad). I use a rounded tablespoon of flour and salt and pepper to taste. When cutting the tortillas, I cut them in half lengthwise, then cut the halves into ½” strips the other way, so that they are not as long.

 

This is very good as well as quick and easy. Although the tortillas seem like an odd ingredient, when softened they are very much like large noodles and quite tasty.

Slow Cooker Roast Beef

Ingredients:
1 (3-4 lb.) chuck roast
1 medium onion, halved and sliced in ¼” slices
4-5 garlic cloves, crushed and chopped coarsely
2 (10 ¾ oz.) cans of cream of mushroom soup
2 packets dry onion soup mix
¼ c. red wine
½ c. beef broth

Rinse meat under cold water. Pat dry with paper towel. Season with black pepper. Heat frying pan over medium-high heat, add 2 tbs. oil to the pan and sear the meat for 3 mins. on both sides. Remove from pan and set aside. Place onion slices into slow cooker. Sprinkle garlic around the center and place the roast over. In a bowl, mix the remaining ingredients until combined and pour over the roast. Slow cook on low heat setting for 6-8 hours. Serve with mashed potatoes or noodles with the gravy. Green beans or a favorite vegetable rounds out the meal.

 

You can substitute dry beefy onion soup mix for the onion soup mix (or use one of each). I sometimes use the minced garlic that comes in a jar and, if need be , water can be substituted for the wine. The wine cannot be tasted…it just seems to bring out the other flavors.

 

Leftovers make great open-face sandwiches with a salad.

Fresh Strawberry Pie

Ingredients: 
3/4 cup cold water
1 Tb.cornstarch
1/2 cup sugar
3 Tbs. strawberry-flavored Jell-O powder (1/2 pkg.)
Strawberries for one pie (about 1 qt.)
1 ready to use crumb pie crust (or pre-baked pie shell)

Cook the water, sugar and cornstarch in a small saucepan over medium heat, stirring constantly, until the mixture becomes thickened and clear. Remove from heat and stir in the dry gelatin powder. Set aside while you rinse and cap the strawberries. Place the strawberries tip side up on paper towel as you cap them. When the strawberries are prepared place them in the pie crust, using as many whole strawberries as possible and then slice or cut into chunks the remaining berries to fill in. Ladle the cooked mixture evenly over the strawberries. Refrigerate until set. Serve with whipped cream or Cool Whip topping (original or Strawberry flavor).

This is very similar to the famous Shoney’s pie. You can use either the shortbread or graham ready to use crumb crusts (such as Keebler’s). I suppose the chocolate flavor would be good too. The clear plastic part of the package makes a great cover when turned upside down. The reason for placing the hulled berries on the paper towel is to dry them some. If they still seem quite wet, I dab them a little with a dry paper towel before placing them in the pie shell.

I use the same recipe substituting peach flavored Jell-O and fresh sliced peaches to make peach pie.

Easy Cheese Bread

Ingredients:
1 cup mayonnaise
1/2 cup butter, softened
1 cup shredded mild Cheddar cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced very fine
3 green onions (including tops), finely chopped
1 loaf French bread

Combine all ingredients, except the bread. Mix well. Slice the French bread in half horizontally and spread the cheese mixture thickly on cut sides of both halves. Place on cookie sheet and bake at 375 degrees until golden, about 10-15 minutes. Makes 12-16 servings.

 
This is very good with any pasta dish. You could use sharp Cheddar, but the mild seems to allow the other flavors to come through.

Hawaiian Sandwich (One Of My Husband Bill’s Favorites)

Ingredients:
For each sandwich you will need:
2 slices of bread
1 pineapple slice (canned)
1 slice American cheese
2 or 3 slices of cooked bacon
mayonnaise

Toast the bread and spread mayonnaise on one side of each slice. Place the pineapple slice onto one of the toast slices, the slice of cheese on top of the pineapple and the bacon on top of the cheese. Top with the second slice of toast mayonnaise side down.

 
If desired, it can be put under broiler or in toaster oven just long enough to melt the cheese a little before adding the bacon and second toast slice.

Microwave Chocolate Pudding

Ingredients:
2/3 cup sugar
1/3 cup cocoa
3 Tbs. cornstarch
1/4 tsp. salt
2 1/4 cups whole milk
2 Tbs. butter
1 1/2 tsps. vanilla extract

Combine sugar, cocoa, cornstarch and salt in a 2 qt. glass measuring cup (or other 2 qt. microwave-safe bowl). Slowly whisk in the milk and stir until cornstarch is dissolved. Cook in microwave on High for 7-10 minutes, stirring every two minutes, until mixture begins to thicken. Remove from microwave and stir in the butter and vanilla. Pour into serving dishes and refrigerate until chilled. Serve with whipped cream or ready made topping, if desired.

 
This is super easy and very good. You will find that you can use the same method for many other puddings that usually require stove-top cooking and constant stirring and have similar ingredients.

Orange Pineapple Salad

Ingredients:
1 (3 oz.) package orange-flavored gelatin
1 (11 oz.) can mandarin orange slices
1 (8 1/2 oz.) can crushed pineapple
1 (16 oz.) container small-curd cottage cheese
1 (8 oz.) container frozen whipped topping, thawed

Drain the oranges and pineapple well. Combine the gelatin and cottage cheese.

 
Fold in the drained fruit and whipped topping. Refrigerate until well chilled.

 
Can also be served as a light dessert.

“Sweet” Pickles II

Ingredients:
1 qt. jar of whole Kosher dill pickles
1 1/4 cup sugar
3 Tbs. cider vinegar
1 Tbs. dried minced onion
1 Tbs. celery seed

Drain pickles well, discard the brine, but, save the jar. Cut the pickles into 1/2″ slices and return them to the jar. Add the remaining ingredients to the jar. Cover the jar with the lid and shake well until pickles are coated with mixture. Refrigerate at least a week, shaking occasionally.

 
These are very good. The onion and celery seed enhance the sweet flavor. The liquid can also be reused.

“Sweet” Pickles I

Ingredients:
1 qt. jar of whole Kosher dill pickles
2 1/2 cups sugar
1/4 cup vinegar
1/4 cup water

Drain the pickles thoroughly and discard liquid, but, save the jar. Cut pickles into spears or thick chunks and return to the jar. Combine sugar, vinegar and water and pour over the pickles in the jar. Screw the lid snugly onto the jar. Invert the jar on a flat surface. Continue inverting every so often until the sugar is dissolved. Refrigerate for 2-3 days before serving. The vinegar mixture may be used again.

 
These are very good. They are not as sweet as commercial sweet pickles.

Fire & Ice Pickles

Ingredients:
1 qt. jar of dill pickle slices or spears
2 cups sugar
1 1/2 tsps. hot pepper sauce ( such as Texas Pete or Tabasco)
1/4 tsp. crushed red pepper flakes
2 small garlic cloves, peeled

Drain the pickles and discard the brine. Save jar. In a large glass bowl, combine all ingredients except the garlic. Mix well, cover and let stand 2 hours, stirring occasionally. Spoon into jar and add garlic cloves. Cover and refrigerate 1 week before serving.

 
These are great. You can, of course, vary the heat either way. You can get the whole pickles and cut them up as desired.

Pineapple Pistachio Salad

Ingredients:
1 (3 oz.) package instant pistachio pudding mix
1 (20 oz.) can crushed pineapple in syrup (do not drain)
1 (8 oz.) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup chopped nuts

Mix together the package of instant pistachio pudding mix with the entire can of crushed pineapple in syrup. Gently fold in the whipped topping, miniature marshmallows and chopped nuts. Refrigerate until well chilled.

 
Often called “Watergate” salad, this dish can be used as an excellent light dessert as well.

 
The colored miniature marshmallows can be used in place of the plain white ones and you can adjust the amount of nuts.

Special Cornbread

Ingredients:
2 (8-8.5 ozs.) boxes corn-muffin mix (like Jiffy)
1 (8 oz.) can creamed corn
1 cup shredded jalapeno Monterey Jack or sharp cheddar cheese

Prepare corn-muffin mix according to package directions. Spread half the batter into a greased 11″-by-7″ baking pan. Sprinkle with the cheese. Mix the creamed corn into the remaining batter and pour over the cheese. Bake at 375 degrees for about 35 minutes or until set in the center and golden brown.

 
You can use your own favorite cheese variety or a mixture.

Sausage Fettuccine

Ingredients:
 1 lb. ground Italian sausage
 1-2 cloves garlic, chopped
 1 onion, chopped
 2 T. flour
 1 1/2 cups half-and-half
 2-3 Tbs. grated Parmesan cheese
 salt and pepper to taste
 8 oz. package of fettuccine, cooked

Brown the sausage with the garlic and onion. Whisk in the flour, half-and-half, Parmesan cheese, salt and pepper. Heat thoroughly while stirring, but do not boil. Spoon over cooked fettuccine.

 
Quick dish. You can add a little more half-and-half while stirring if the mixture seems too thick. You can use either mild or hot Italian sausage, or a combination of the two

Tuna Loaf (One Of Brett’s Favorites)

Tuna Loaf (One Of Brett's Favorites)
2 eggs, beaten
1 1/4 cups milk
2 cups dry seasoned stuffing mix (such as Pepperidge Farm)
3 cans tuna in vegetable oil (6 1/2-7 oz. each)

Combine eggs, milk and stuffing mix and allow to stand about 10 minutes. Mix in tuna (undrained). Press into foil-lined loaf pan. Bake in 375 degree oven for 1 hour. Turn loaf onto platter; remove foil.

 

Serve with Tartar Sauce or ketchup.

Grilled Cheese

Ingredients: 
For each sandwich, you will need:
2 slices of bread
2 slices of cheese (1 each of two different varieties or two of the same)
2 slices of tomato
Bread & Butter pickles
Marzetti Slaw Dressing
butter for grilling

Spread Marzetti Slaw Dressing on one side of both slices of bread. Layer, as follows onto one slice of the bread; 1 slice of cheese, tomato slices, pickles, 1 slice of cheese and finally the second slice of bread. Spread butter on outer surfaces of the bread and grill on both sides over medium heat on a heavy frying pan or griddle until golden brown.

 
There are several brands and varieties of the refrigerated dressings which can be substituted for the Marzetti. You can also use breads other than plain white.

Peach Cobbler

Ingredients: 
2 cups peeled, sliced peaches
1 1/2 cups sugar, divided
1/2 cup butter
3/4 cup all-purpose flour
2 tsps. baking powder
pinch of salt
3/4 cup milk

Mix the sliced peaches with 1 cup sugar and set aside. Heat oven to 350 degrees. Place butter in 2 qt. baking dish. Set dish in oven just long enough to melt the butter. Combine remaining 1/2 cup sugar, flour, baking powder, salt, and milk. Pour over the melted butter in the baking dish, but do not stir. Put the peaches on top of batter, again without stirring. Bake about 1 hour, until batter has risen to the top and is crisp and browned.

 
This is great served with vanilla ice cream.

  • Peach Cobbler
  • Peach Cobbler
  • Doggies Enjoying Some Peach Cobbler
  • Peach Cobbler

Kimberly Starke used the same recipe, but substituted blackberries. Left pic is the berries covered with sugar, right pic is the finished cobbler:

Corn Relish

Ingredients:
2 (12 oz.) cans Mexicorn, drained
3 Tbs. vegetable oil
1/2 cup sugar
1/2 cup vinegar
2 tsps. minced dried onion
1/2 tsp. salt
1/4 tsp. celery seed

In a bowl, combine the drained corn and vegetable oil. In a small saucepan, combine remaining ingredients. Cover, bring to a boil, reduce heat and simmer for 2 minutes. Pour over corn mixture, cover and cool to room temperature. Refrigerate until thoroughly chilled. Drain to serve.

 
Best if served the next day.

Carolina Delites (No-Bake Cookies)

Ingredients:
1 stick butter or margarine
2 cups sugar
4 Tbs. cocoa powder
1/2 cup milk
1/2 cup peanut butter
1 tsp. vanilla extract
3 cups quick-cooking oatmeal (not instant)

Combine the butter, sugar, cocoa powder and milk in a 2 qt. saucepan. Bring to a boil over medium heat while stirring. Remove from heat and stir in the peanut butter and vanilla, mixing well. Stir in the oatmeal, mixing well. Drop by spoonfuls onto a cookie sheet covered with a sheet of waxed paper (or plastic wrap). Place in refrigerator to cool.

 
Once they are cool and firm, they can be stacked in layers with waxed paper or wrap in between (if they last that long).

Swiss Cheese Bread

Ingredients:
1 loaf French bread
1 (8 oz.) pkg. sliced Swiss cheese
2 Tbs. finely chopped onion
1 Tb. dry mustard
1 tsp, seasoned salt
1 cup butter or margarine, melted
1 Tb. poppy seeds (optional)

With a serrated knife, cut diagonal slits into the bread almost all the way through.

 
Place on a large sheet of aluminum foil placed on a baking sheet. Place cheese slices into the slits. Combine the onion with the remaining ingredients. Drizzle over the bread. Wrap the foil around the bread and bake at 350 degrees for 35-40 minutes. Serve hot.

Hot Dog Chili II

Ingredients:
1/2 lb. ground beef
1/2 tsp. salt
4 1/2 tsps. mustard
1 1/2 tsps. chili powder
1/4 cup ketchup
1 cup water

Brown ground beef in skillet, stirring until crumbly; drain. Add salt, mustard, chili powder, and ketchup. Mix well. Add water and cook gently for 7-8 minutes, stirring often.

 
Makes about 2 cups. Can be frozen.

 
Notice that this version does not have onions.

Hot Dog Chili I

Ingredients:
1 lb. ground beef
1 medium onion, chopped
1 tsp. yellow mustard
1 tsp. chili powder (more, if desired)
salt and pepper to taste
1/2 cup ketchup or tomato sauce

Saute ground beef in heavy saucepan until browned and crumbly. Drain off fat. Mix in remaining ingredients. Simmer over med-low heat about 30 minutes, stirring occasionally. If necessary to keep mixture moist, add a little more ketchup or tomato sauce.

 
Excellent served on hot dogs with shredded cheese. Makes a good amount, but, can be frozen for later use.

Fried Rice

Ingredients:
3 eggs, lightly beaten
1/4 tsp. salt
1/8 tsp. black pepper
3 tsps. vegetable oil
1/4 lb. bacon, cut into 1/4" strips
4 cups cooked white rice (1 1/3 cups rice, cooked according to package directions and cooled to room temperature)
1 (10 oz.) package frozen green peas, thawed
1/3 cup chopped green onion
1/3 cup soy sauce

Season eggs in a bowl with the salt and pepper. Heat 1 tsp.of the oil in a small skillet over medium heat. Add eggs; tip pan from side to side to cook eggs evenly. Flip eggs and cook until done, but, do not brown. Remove eggs to work surface and allow to cool. Roll eggs up jelly-roll style, cut into thin slices and set aside. Cook bacon strips in large skillet until crisp. Remove from pan to drain on paper towel. Reserve skillet with bacon fat. Add the remaining 2 tsps. of oil to the skillet with the bacon fat; heat over medium heat. Add rice, breaking up any clumps and tossing lightly to coat with oil. Add cooked bacon, green peas, green onions, egg strips and soy sauce; cook, stirring constantly, until heated through (2-3 minutes).

Creamed Corn Muffins

Ingredients: 
1 1/4 cup flour, sifted
1 cup cornmeal
1 Tb. baking powder
1 tsp. salt
1/2 cup sugar
1 cup milk
1/4 cup vegetable oil
2 eggs, lightly beaten
1 (15-16 oz.) can cream-style corn

Preheat oven to 400 degrees. Lightly spray sixteen 2 1/2″ muffin cups with Pam. Mix the dry ingredients in a large bowl. Stir in the milk, oil and eggs, mixing only enough to moisten the dry ingredients. Fold in the creamed corn. Fill muffin cups to the brim. Bake at 400 degrees for 25 minutes or until they test done. Cool in the pan for 10 minutes before removing.

 
Do not overmix. These will come out high, light and delicious.

Velveeta Cheese Fudge

Ingredients:
2 (1 lb.) boxes confectioner’s sugar
1/2 cup cocoa
1 cup chopped nuts
8 ozs. Velveeta cheese (original flavor, of course)
2 sticks margarine (1 cup)
2 tsps. vanilla extract

In a large mixing bowl, combine thoroughly, the confectioner’s sugar, cocoa and chopped nuts. Butter a 13″ x 9″ pan and set aside. In a small mixing bowl, combine the remaining ingredients. Microwave on High for 4 minutes or until melted, stirring every minute. Remove from microwave and pour into sugar mixture and stir until completely combined (you may have to use your hands to complete mixing if the mixture cools too quickly). Spread into the prepared pan and refrigerate until set. Cut into squares. Enjoy!

 
This is not a joke. The fudge is light and creamy and very good. You do not taste the cheese.

 
It can be frozen.

Cheesy Bacon Potato Slices

Ingredients:
6 Tbs. butter or margarine
4 potatoes (about 1 1/2 lbs.), cut into 1/4" thick slices
salt and pepper to taste
1/2 cup Real bacon pieces (like Hormel, Oscar Mayer)
1/3 cup shredded cheddar cheese

Heat oven to 425 degrees. Place the butter in a 10″ x 15″ jelly roll pan. Place in oven just until butter melts. Place potatoes on pan and sprinkle with salt and pepper and toss until thoroughly coated with the melted butter. Spread out into an even layer. Bake for 20 minutes. Remove from oven and turn the potatoes. Sprinkle with bacon pieces and cheese. Continue baking for 15 minutes or until potatoes are tender, crusty and golden brown.

 
Michael loves these, especially with extra sharp cheddar. The real bacon pieces are usually on the salad dressing aisle, either in a small jar or re-closable package. They are much better than the artificial bits.

7-UP Pound Cake

Ingredients:
2 sticks butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
1 tsp. vanilla
1 tsp. lemon extract
1 cup 7-UP, at room temperature

Preheat oven to 325 degrees. Grease well and flour a 9″ tube (or Bundt) pan. Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour, one cup at a time mixing after each addition. Add 7-UP and lemon extract and stir in. Pour into the prepared pan. Bake 1 hour and 15 mins. or until cake tests done. Cool in pan for 5-10 mins. before removing to rack to cool. Frost, if desired, or drizzle with a simple glaze flavored with a little lemon extract.

 
You can substitute any other lemon or lemon-lime flavored soft drink for the 7 -UP.

Orange Crush Pound Cake

Ingredients:
1 cup shortening
1/2 stick butter,softened
2 3/4 cups sugar
5 eggs
3 cups flour,sifted
1 cup Orange Crush, at room temperature
1 tsp. orange extract
1 tsp. vanilla

Preheat oven to 325 degrees. Grease and flour 9″ tube (or Bundt) pan. Thoroughly cream together the shortening, butter and sugar. Add eggs, one at a time mixing well after each addition. Add orange drink alternately with the sifted flour. Stir in the flavorings. Pour into the prepared pan and bake for 1 hour and 10 mins. or until cake tests done. Cool for 10 mins. before removing cake from pan to wire rack. Prepare frosting below.

Orange Cream Cheese Frosting
1/2 stick butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 cup confectioner’s sugar
1 tsp. orange extract
1/2 tsp. vanilla

Cream together butter and cream cheese. Add sugar and flavorings. Spread over warm cake. It will cover the top and drizzle somewhat down the sides.

 
My favorite. Visions of “Creamsicle”. So good and well worth the purchase of the orange extract. You can use any good orange drink in place of Orange Crush.

Sloppy Joes

Ingredients: 
1 lb. ground beef
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 Tb. brown sugar
2 Tbs. vinegar
3/4 cup ketchup
1/2 tsp. mustard
2 Tbs. flour
1 tsp. Worcestershire sauce

Brown ground beef, onions and celery in skillet. Drain off the fat. Stir in the remaining ingredients and bring to a boil while stirring. Spoon onto hamburger buns. Top with shredded cheese, if desired.

Bean Salad

Ingredients:
1 1/2 tsps. salt
1/4 tsp. pepper
1/2 cup vegetable oil
1/2 cup water
1 cup vinegar
1 1/2 cups sugar
Combine and heat in microwave-safe bowl in microwave until sugar is dissolved. 
Allow to cool while you prepare the following:
1 (15 oz.) can French-style green beans, drained
1 (15 oz.) can young small green peas, drained
1 (11 oz.) can white shoepeg corn, drained
1 (2 oz.) jar pimentos, drained and chopped
1 medium onion, chopped
4 stalks celery, chopped
1 green pepper, diced

Mix together and pour the cooled mixture over. Cover and refrigerate for 24 hours. Serve cold.
You can substitute other vegetables, including fresh, for those listed. Yellow wax, kitchen-sliced green beans or kidney beans are good substitutes for the French-style green beans and you could use yellow, red, or orange peppers (or a combination) for the green pepper.

Corn Salad

Ingredients:
1 (11 oz.) can whole kernel yellow corn, drained
1 (11 oz.) can white shoepeg corn, drained
1 green onion, chopped fine
2 stalks celery, chopped
1 (4 oz.) jar pimentos, drained well and chopped fine
1/2 med. green pepper, chopped
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. Cajun seasoning
3/4 cup vegetable oil
1/2 cup sugar
1/4 cup vinegar

In a large bowl, mix the vegetables together. In a small bowl, mix together the remaining ingredients and pour over the vegetable mixture. Cover and refrigerate for 24 hours or, at least, overnight. Serve cold.

 
You can use the 15-16 oz. cans of the corn.

 
If you do not have the Cajun seasoning, you could substitute a combination of red pepper, garlic powder and paprika to make 1/8 tsp. or to taste.

Coca-Cola Cake

Ingredients:
2 cups flour
2 cups sugar
1 cup butter
3 Tbs. cocoa
1 cup Coca-Cola, at room temperature
1 tsp. baking soda
1/2 cup buttermilk*
2 eggs, well-beaten
1 tsp. vanilla
2 cups miniature marshmallows

Preheat oven to 350 degrees.Grease and flour a 13″ x 9″ baking pan. Combine flour and sugar in a large bowl. set aside. In a saucepan, melt the butter, add cocoa and cola; heat until just boiling. Set aside to cool slightly. Pour over the flour/sugar mixture and stir until blended. Dissolve the baking soda in the buttermilk and gradually add to the flour mixture along with the eggs and vanilla. Mix gently, but, well. Fold in the marshmallows. Pour into prepared pan and bake 35-40 mins. Ice while still hot with the icing found below. Allow cake to cool, uncovered.

 
* If you do not have buttermilk, put 1 1/2 tsps. of either vinegar or lemon juice in a measuring cup and fill to 1/2 cup line with milk and allow to sit for 5 mins. Use as you would the buttermilk.

Icing For Coca-Cola Cake
1/2 cup butter
2 Tbs. cocoa
3 Tbs. Coca-Cola
1 lb. box confectioner’s sugar
2 tsps. vanilla
1 cup chopped pecans

Melt butter with cocoa and cola in small saucepan and bring just to a boil. Add to remaining ingredients and pour evenly over the hot cake.

 

This is a deliciously moist cake with rich chocolate flavor. Michael’s favorite cake.

Tang Pie

Ingredients:
3 oz. pkg. cream cheese, softened to room temperature
1 cup sour cream
1 can sweetened condensed milk
1/4 cup Tang powdered breakfast drink
1 graham cracker pie shell
Cool Whip topping

Blend together all ingredients (except the graham cracker pie shell). Pour into pie shell and refrigerate until well chilled. Serve with Cool Whip topping.

 
Sometimes called “Astronaut Pie” (because of the Tang), this pie is light, fluffy and has a taste reminiscent of Creamsicles. One of my personal favorites.

Green Pea Salad

Ingredients:
1/2 cup sugar
1/2 cup vinegar
1/4 cup oil
1 tsp. salt
1 tsp. pepper
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (15-16 oz.) can tiny young green peas (such as LeSeur), drained
1 (11-16 oz.) can white shoepeg corn, drained
1 (2 oz.) jar diced pimentos, drained

In a small saucepan, heat the sugar, vinegar, oil, salt and pepper until the sugar is dissolved. Remove from heat and set aside to cool while you prepare the other ingredients. Mix the sugar mixture into the prepared vegetables, cover and refrigerate about 24 hours before serving cold.

 
Cool, colorful and tasty summertime side dish.

Easy Hash Brown Bake

Ingredients:
1 packet Hidden Valley Ranch dressing mix
1 1/4 cup milk
3 oz. pkg. cream cheese, softened
6 cups frozen hash browns
1-2 Tbs. bacon pieces
1/2 cup shredded cheddar cheese

In a blender, combine the dressing mix, milk and cream cheese. Pour mixture over the potatoes and bacon pieces in a 9″ baking dish. Top with cheese. Bake at 350 degrees for 35 minutes.

Tomato Sausage Ziti

Ingredients:
8 oz. ziti or small tube pasta
8 oz. Italian sausage
1 small onion, chopped finely
1 garlic clove, minced
1 14 oz. can diced tomatoes, undrained
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup Half-and-Half
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, crumble the sausage into a non-stick skillet and add onion and garlic. Cook over medium heat until sausage is no longer pink. Drain off fat. Add tomatoes and seasonings and bring to a boil. Reduce heat; simmer uncovered for 10 minutes or until slightly thickened, stirring occasionally. Stir in the Half-and-Half; heat through, but do not boil. Remove from heat and pour over drained pasta and toss to coat. Sprinkle with Parmesan.

 
This one is in answer to a request from Sheri for an Italian pasta. It is quick, easy, delicious and makes a meal when a salad is served on the side. Enjoy, Sheri.

Pineapple Pound Cake (cold oven cake)

Ingredients
2 sticks butter
½ cup shortening
2 ¼ cups sugar
6 lg. eggs
1 tsp. baking powder
¼ cup milk
1 tsp. vanilla
¾ cup crushed pineapple (undrained)
3 cups flour, sifted

Grease well, a tube or Bundt pan. Do not preheat the oven. Cream together butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Add the flour (sifted with the baking powder) to the creamed mixture, alternately with the milk. Add vanilla. Stir in the undrained pineapple and blend well. Pour batter into greased pan and place in cold oven. Turn oven to 325 degrees and bake 1 ½ -2 hours or until top springs back when touched lightly. Let stand a few minutes before removing from the pan. Glaze while still hot with glaze below.

 

Pineapple Pound Cake Glaze
¼ cup butter
1 ½ cups powdered sugar
1 cup crushed pineapple (drained)

Combine and pour over hot cake.

Triple Cheese with Bacon and Tomato on White

Ingredients:
For each sandwich, top one slice of white bread with the following;
1 oz. slice Cheddar cheese
1 oz. slice Swiss cheese
1 large slice tomato
2 slices cooked bacon
another 1 oz. slice Cheddar cheese
1 oz. slice Mozzarella cheese

Butter one side of another slice of white bread and place buttered side up on top.

 
Preheat a non-stick skillet or griddle and place sandwich buttered side down on skillet and spread butter on the top. Cook, pressing down occasionally with spatula until bottom is golden brown. Turn and cook other side until golden brown and cheese is melted.

 
This is a cheese-lovers grilled cheese sandwich.

Cheerwine Chocolate Cake

Ingredients:
1 box chocolate devil’s food cake mix
3 eggs
1 ¼ cup Cheerwine
½ cup oil
1 tsp. almond extract (optional)

Preheat oven to 350 degrees. Grease and flour a 13”x9” pan. In mixer bowl, combine all ingredients and beat on Low for 1 min., then for 2 mins. on High. Pour batter into prepared pan and bake for 40 mins. or until cake tests done. Set aside while preparing the frosting.

Cheerwine Chocolate Cake Frosting
1/3 cup Cheerwine
1 stick margarine
¼ tsp. almond extract (optional)
¼ cup cocoa
1 lb. box confectioner’s sugar

In a saucepan, heat all ingredients except the confectioner’s sugar and bring just to a boil. Remove from heat and stir in the confectioner’s sugar. Beat until smooth. Pour over warm cake.

 
Cheerwine is a cherry-flavored soft drink available primarily in the South. Any cherry-flavored drink may be substituted.

Easy Chuck Steak

Ingredients:
1 ½ lbs. chuck steak
1 onion, sliced
1 green pepper, sliced
1 can condensed tomato soup

Cut steak into serving size pieces. Brown in a little oil in a heavy frying pan. Place in a baking dish. Lightly brown the onion and pepper in the same pan. Place on the meat. Rinse the pan with a small amount of water and pour over. Then pour the tomato soup over all. Cover and bake for 3 hours at 250 degrees.

 
The steak never fails to be tender, moist and delicious. I find that the amount of steak does not have to be exact. The secret seems to be in the lower oven temperature.

Reuben or Rachel Sandwich

Ingredients:
1/3 cup mayonnaise
1 Tbs. chili sauce *
½ lb. Swiss cheese, sliced
½ lb. corned beef, sliced
12 slices rye bread, buttered
1 ½ cups sauerkraut, drained

Mix together the mayonnaise and chili sauce. Spread onto six slices of the rye bread. Arrange cheese, corned beef and drained sauerkraut on the bread slices and top with the remaining slices of bread. Serve as is, or for variety, grill as you would grilled cheese.

 

Rachel Sandwich Variant:
Substitute 1 ½ cup coleslaw for the sauerkraut.

* The chili sauce called for is the bottled kind found with ketchup and other condiments at the grocery store. I have substituted ketchup and a dash of chili powder.

Frank and Beans Soup

Ingredients:
½ cup chopped celery
½ cup chopped onion
1 lg. can pork and beans (21-28 ozs.)
1 can diced tomatoes (15-16 ozs.)
2 cups water
2 beef bouillon cubes (or 2 tsps. bouillon powder)
1 Bay leaf
1 tsp. Worcestershire
1 tsp. Parsley flakes
1 tsp. sugar
dash of Cayenne (or hot sauce) or to taste
4-6 franks, cut into slices (about ½” thick)

Put all ingredients (except the franks) in a large saucepan and simmer about 30 mins. adding the frank pieces in the last 10 mins. Remove the Bay leaf and discard before serving.

 
This soup is not only easy, but, it is delicious and hearty. I usually use the entire package of franks. Add a salad and bread or crackers and you have a meal.

Mountain Dew Pound Cake

Ingredients:
½ cup shortening
2 sticks margarine
3 cups sugar
5 eggs
3 ½ cups cake flour*
7 ozs. Mountain Dew
1 tsp. almond extract
1 tsp. vanilla extract

All ingredients should be at room temperature. Preheat oven to 325 degrees. Grease and flour a Bundt or tube pan. Cream margarine, shortening and sugar. Add eggs, beating after each addition, until fluffy. Add flour alternately with Mountain Dew. Beat in almond and vanilla flavorings. Pour into prepared pan and bake for about I hour and 10 mins. or until it tests done. Let stand a few minutes before removing from pan.

 
* You can substitute all-purpose flour by removing 2 Tbs. from each cup. You can also add 1 tsp. cornstarch for each cup if you wish.

Easy Apple Dumplings

Ingredients:
1 can (10ct.) refrigerated biscuits such as Hungry Jack
2 ½ large apples, peeled and sliced, into eighths

Preheat oven to 350 degrees. Separate each biscuit in half to make 20 pieces. Wrap each biscuit piece around one apple slice, stretching as needed. Place the prepared dumplings in a baking dish. Sprinkle with cinnamon. Melt 1 stick of margarine or butter, with 1 cup sugar and 1 cup water. Stir and pour over dumplings. Bake for 30 minutes.

 
Good served warm with ice cream.

Malasadas (ma-la-sah-daz) (Portuguese doughnuts with out holes)

Ingredients:
2 packages active dry yeast
½ cup warm water*
1 ½ cups warm milk*
5 eggs (at room temperature), beaten
5 Tbs. sugar
½ stick (¼ cup) real butter, softened
½ tsp. salt
5 to 5 ½ cups flour
Vegetable oil for frying
Sugar, pancake syrup, jelly or preserves

Dissolve the yeast in the warm water in a large mixing bowl. Add the warm milk, beaten eggs, sugar, softened butter and salt; beat until smooth. Stir in flour to make a soft dough. Do not knead. Place dough in a large bowl greased with oil and, turn one time to grease the top. Cover and let rise in a warm place until dough doubles in size (about an hour). Heat vegetable oil (about 2-2 ½ “) in a large heavy frying pan or electric skillet to 375 degrees. Drop tablespoonfuls of dough, 4-6 at a time, into the hot oil and fry on both sides until a deep golden brown. Remove from oil with a slotted spoon and drain on paper towels. Roll while warm (or shake in a brown bag) in sugar (with cinnamon added if desired) or serve with pancake syrup, jelly or preserves. Always serve warm.

 
*(110-115 degrees)

 
This was one of my favorite treats as a child. They were sometimes served as a meal, at which time, my mother usually made them from the plain bread dough (before the second rising) she had mixed up for a week’s supply of bread. When making them from the bread dough, which is a bit stiffer, she would pinch of golf ball size pieces of dough and pull and stretch the pieces to a kind of fat disc shape so that they would not have partially cooked centers (although, one of my brothers would try to find the ones that did). We, the kids would take turns shaking them in the brown bag with the sugar.

 

These are not as sweet as regular doughnuts, but, definitely comfort food. I sometimes take the refrigerated canned ready-made biscuits and fry them. Not, quite the same, but, not bad.

Cups and Cans Soup

Ingredients:
1 16oz. can chicken broth (such as Swanson’s or Sweet Sue)
1 can chicken and dumplings (such as Sweet Sue or Progresso)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped celery
1 cup chopped sweet onion
1 cup chopped carrots
1 cup chopped potatoes
1 cup frozen peas
1 cup frozen corn
1 Bay leaf
salt and pepper to taste

Put all ingredients into a large soup pot and simmer over low heat for 2 hours. Remove Bay leaf before serving.

 
Nice creamy tasty soup. You could substitute another cream soup for the cream of mushroom. You could use canned peas and corn (drained, of course) in place of the frozen, but add them toward the end of cooking time, so as not to overcook them. I would think that a cup of frozen shredded hash browns could be substituted for raw potatoes. I have used them in other soups to save time.

“Elvis” Sandwich

Ingredients:
You will need the following for each sandwich.
2 slices of bread
2 Tbs. butter, divided
2 Tbs. peanut butter (creamy or crunchy)
½ ripe banana, sliced lengthwise into 4 pieces
4 slices bacon, fried
2 Tbs. honey

Spread the peanut butter on one side of each slice of bread. Place the banana slices on one slice of bread. Top with slices of cooked bacon and drizzle with the honey. Top with the remaining slice of bread. Spread half the butter on the outside of the sandwich (both sides) and the remaining butter in a non-stick skillet over medium heat. Cook sandwich for about 2 minutes on each side or, until golden. Serve immediately.

 
Almost everyone has made a peanut butter sandwich with banana, bacon or honey, so, why not all three?

Little Cherry Cheesecakes

Ingredients:
16 ozs. cream cheese, softened
2 eggs
¾ cup sugar
1 Tb. lemon juice
1 tsp. vanilla
24 Vanilla Wafers
1 can cherry pie filling

Preheat oven to 375 degrees. Line muffin pans with paper cupcake liners and place one vanilla wafer in each cup. Set aside. Beat well the cream cheese, eggs, sugar, lemon juice and vanilla and divide among the wafer-lined cups. Bake about 15 mins. Cool. Top with cherry pie filling. Refrigerate until cold before serving.
These are a family favorite. You can substitute peach, blueberry, strawberry or other fruit pie filling for cherry.

Overnight Strawberry Dessert

Ingredients:
2 cups sliced strawberries
3 Tbs. brown sugar
1 cup miniature marshmallows
1 cup sour cream
Dash of salt
6 whole strawberries for garnish

Sprinkle brown sugar over strawberries and set aside for ten minutes. Fold the marshmallows and sour cream into the strawberries. Add dash of salt and mix altogether gently. Cover and refrigerate overnight. To serve, spoon into six dessert dishes and top each with a whole strawberry.

 
This is a nice light dessert for after a heavy meal. The combination of ingredients may seem odd, but, you’ll be surprised at the pleasant taste.

Orange “Smoothie”

Ingredients:
1 cup milk
1 container vanilla yogurt (6 oz.)
1/3 cup frozen orange juice concentrate
¼ tsp. vanilla extract
5 ice cubes

Combine all ingredients except ice cubes in a blender. Blend for 15 seconds. Add the ice cubes and blend for about 20 more seconds to crush the ice. Serve immediately. Makes 2.

 
You could, of course, make it with skim milk and low-fat yogurt. Either way, especially if you use the orange juice with calcium, it could be breakfast.

Greek Souvlaki (One Of Michael’s Favorites)

Ingredients:
2 1/2 lbs. lean boneless pork, cut into 1" cubes
½ cup olive oil
juice of 1 lemon
2 Tbs. dry white wine (or white cooking wine)
1 ¼ tsps. oregano
¾ tsp. black pepper
2-3 garlic cloves, crushed
1 pkg. lg. Pita breads (sometimes called pocket bread)
chopped tomato, chopped onion and shredded lettuce for toppings
Tzatziki Sauce (see recipe HERE)

Place the pork cubes into a non-metal bowl or into a gallon-size zipper type freezer bag. Make marinade by combining the next six ingredients. Pour over the pork cubes and toss to coat all the cubes with the marinade. Cover bowl or seal the bag and refrigerate overnight. Thread the pork onto skewers and grill or broil 6″ from burner, brushing with marinade. Turn once during cooking and brush again.
Place in center of Pita rounds and top with tomato, onion and lettuce and serve with Tzatziki Sauce.

Souvlaki is one of Michael’s favorite comfort foods. No toppings for him, except for the sauce.

You can use the marinade with beef or chicken instead of pork also and use the same recipe.

The meat cooks fairly quickly.

Greek Beef Kabobs

Ingredients:
1 ½ lbs. flank or skirt steak, cut into 1" cubes
3 Tbs. olive oil
3 Tbs. lemon juice
½ tsp. dried oregano
¼ tsp. salt
1/8 tsp. pepper
1 clove garlic, peeled and finely minced

Put steak cubes in non-metal bowl or zippered plastic bag. Combine remaining ingredients for marinade and pour over the steak cubes and coat all. Refrigerate, at least, four hours, turning or stirring occasionally, if possible. Remove from refrigerator while broiler preheats. Thread onto skewers and broil about 4-5″ from heat about 3 mins. on each side, basting occasionally.

 

Marinade can also be used for pork or chicken kabobs.

Cheese Bread for the Grill

Ingredients:
1 3oz. pkg. cream cheese, softened
2 Tbs. butter, softened
1 cup shredded mozzarella cheese
¼ cup chopped green onions (with tops)
½ tsp. garlic salt
1 1lb. loaf of French or Italian bread, sliced

Mix the first 5 ingredients well and spread on both sides of each bread slice. Wrap loaf in a large sheet of heavy-duty foil and seal tightly. Grill, covered, over medium heat for about 8-10 minutes, turning one time about halfway. Unwrap and grill 5 minutes more.

 

You could add other spices such as Oregano, Dill, Paprika or Italian seasoning and you could substitute Texas style bread.

Spice Drop Cookies

Ingredients:
3 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground cloves
1 cup shortening
1 cup sugar
2 eggs, beaten
½ cup milk
½ cup molasses
¾ cup seedless raisins

Preheat oven to 375 degrees. Sift together the flour, baking powder, cinnamon, and cloves. Set aside. Cream shortening and sugar until light: add eggs. Mix well: combine milk with molasses and add to creamed mixture. Stir in the raisins and the flour mixture; mix well. Drop by teaspoonfuls onto greased cookie sheets: bake in 375 degree oven for about 12 minutes. Begin checking them at about 10 minutes. I lift one a little with the spatula and it should be light to medium brown when done. Remove from cookie sheet to rack to cool. Makes 4-4 ½ dozen.

 
These are my son, Brett’s favorite cookies. This is an old recipe. I heat the oven to 350 degrees if using dark cookie sheets. I use dark molasses and dark raisins.

Baking Powder Biscuits

Ingredients:
2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
2/3 c. milk

Preheat oven to 425 degrees (400 degrees for a dark pan). Sift flour, baking powder and salt into medium bowl. Cut in shortening until mixture resembles coarse cornmeal. Add milk, stirring quickly, to form a soft dough. Turn dough out onto lightly floured surface and knead about 30 seconds. Roll to ½” thickness and cut into biscuits with 2″ cutter. Place 2″ apart on cookie sheet and bake for about 12 minutes. Serve hot.

 
Do not over knead.

 
These are a “Yankee” style biscuit. The recipe is over 60 years old. I personally could make a meal of them with butter. I use these as a base for strawberry shortcake also.

Beef and Vegetable Soup with Pasta

Ingredients:
1 package Hamburger Helper, any variety
1 lb. lean ground beef
½ c. chopped onion
6 c. water
1 can diced tomatoes (14.5 oz.-16 oz.)
¼ tsp. black pepper
2 Bay leaves
1 10 oz. package of frozen mixed vegetables
2 c. V-8 vegetable juice
2 cubes beef bouillon (or 2 tsp. bouillon powder)

Brown the ground beef with the onion in a large Dutch Oven-type pot. Pour off any excess grease. Stir in the sauce packet from the Hamburger Helper. Add 5 cups of the water along with the tomatoes, pepper, and Bay leaves. Heat to a boil: cover and simmer for 10 minutes. Add the pasta from the Hamburger Helper along with the vegetables, I cup of water, the V-8 and the bouillon. Cook 10 minutes longer to cook the vegetables. Remove Bay leaves prior to serving. This is a very easy and very delicious soup. You can vary the frozen vegetables to your choice. The vegetable juice can be generic. You should not need any additional salt.