Friday, November 30, 2007

Crockpot Meatballs

I have made these on 2 seperate years for a Superbowl Party. They are a great item to do ahead and then just keep warm in the crockpot. Everyone always cleans them up, they are habit forming. The recipe says it makes 10 -12 servings.

3 lbs. ground beef
1 pkg. dry onion soup mix
14 oz. can of sweetened condensed milk (like Eagle Brand)

18 oz. bottle of ketchup
1/2 cup brown sugar
1/4 cup Worcestershire sauce

Combine beef, soup mix, and can of milk. Form into about 3 dozen meatballs, each about 1-1/2" around. Place meatballs on a baking sheet. Brown in a 350 degree oven for about 30 minutes. Remove from oven and drain. Place meatballs into slow cooker.
Combine sauce ingredients and pour over the meatballs. Cover. Cook on low 3 to 4 hours.

Beef and Rice Casserole

This was also a Nichols family favorite. The recipe I have was written on a typewriter, and has remnants of the beef juices imbedded in the index card. It was one of the first dishes I learned to make from my first mother-in-law. It is easy and even kids love it. I always make it in a cast iron skillet, but any oven proof skillet will do.

1 lb. ground beef
1 chopped onion
1 finely chopped green bell pepper
1 cup chopped celery
salt and pepper to taste
1 cup cooked rice
1 can chicken with rice soup

While boiling the rice, brown beef in skillet with onion, pepper and celery. Mix all together and bake at 350 degrees for 30 minutes, until bubbly.

Pumpkin Muffins

This recipe was one that my first mother-in-law gave me. They were a Nichols family favorite. My grown son loves them, because they remind him of good times with his Grandma. The recipe was written on a typewriter, on a little index card. It is tattered and worn. Makes 18-24

2 cups sifted flour
1-1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon each cinnamon and cloves
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1-1/2 cup melted shortening
1/3 cup water
1/2 cup walnut pieces
10 quartered dates or 1/2 cup raisins

Sift all the dry ingredients together. Beat eggs until creamy. Add shortening, pumpkin, and water. Add dry ingredients and blend well. Fold in dates(or raisins) and nuts. Pour into paper lined muffin pans. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean.

Wednesday, November 28, 2007

Snow Cream

When I lived in East Tennessee, every time we had a new snow we would look forward to having snow cream. It must be eaten right away, otherwise it will get icy if you try to keep it in the freezer. A real cold weather treat!

Collect a large bowl of clean, new-fallen snow(powder is the best)
Blend: 1/2 to 1 cup of sugar, 1/2 can evaporated milk, and 1 Tablespoon vanilla

Add to snow, stirring carefully. Add more milk to desired consistancy. Taste for sweetness. If necessary adjust sugar. Serve immediately.

Sunday, November 25, 2007

Sweet & Sour Turkey Meatballs

This was supposedly one of Maureen Macormick's(Jan Brady's) favorite recipes. I have made it many times and like to serve it with brown or white rice. Makes 6 servings

1-1/2 lb. ground turkey breast 2 heaping Tablespoons cornstarch
2/3 cup seasoned crumbs 1/2 cup brown sugar
1/3 cup minced onion 13-1/2 oz. can pineapple tidbits or chunks,
1 egg juice reserved
1-1/2 teaspoon salt 1/3 cup vinegar
1/2 teaspoon ginger 1 Tablespoon soy sauce
1/4 cup milk 1/2 green or red bell pepper, cut in strips
2 Tablespoons butter

In a large bowl combine the turkey, crumbs, onion, salt, egg, ginger and milk. Mix well. Shape into small balls. In a large skillet, melt butter and brown the meatballs on a medium heat. Remove from the pan and keep warm. Drain fat. In a small bowl, mix the cornstarch and sugar. Add pineapple juice, vinegar, and soy sauce and stir until smooth. Pour into the same skillet and stir constantly over medium heat until it thickens and starts to boil. Stirring constantly, boil for 1 minute. If the mixture gets too thick, add water and stir. Add meatballs back into pan, pineapple chunks, and bell pepper strips. Heat through. Serve immediately with rice.

Oriental Cole Slaw

This is an interesting, mayonnaise-free twist on the usual cole slaw recipe. It makes a great barbeque side dish and is easy to take on a picnic or in your lunch. Sugar can be adjusted to make the dressing more tangy or tart, if that is your preference. Serves 6-8 people

1/3 cup rice vinegar
1/2 cup sugar
1 Tablespoon soy sauce
1 Tablespoon fresh grated ginger, or1/2 teaspoon ground ginger
1/2 teaspoon red chili paste, or 1/2 teaspoon crushed red pepper
4 cups shredded cabbage
1 cup shredded carrots
1 small onion, quartered then sliced thinly
1/2 cup chopped bell pepper, red or green

Combine first 5 ingredients in a small bowl and set aside. Combine the remaining vegetables, pour the dressing on and toss. Cover and chill at least one hour in refrigerator before serving. Stays crunchy and keeps well for a couple of days in refrigerator.

Saturday, November 24, 2007

Bev's Cole Slaw

I found this recipe online a few years ago. I have made it many times since and it always gets eaten up when I take it to a potluck. You must make this the night before you intend to eat it.
This recipe serves 12.

1/2 cup sugar
1/2 cup Canola oil
1/2 cup cider vinegar

Mix well and add:
2 packages Ramen noodles, broken
Soak in the dressing for at least 30 minutes

1 small bunch of green onions, chopped fine
1 package chopped cole slaw
1 small package sunflower seeds, or 1/4 cup
1 small package slivered almonds, or 1/4 cup

Mix all together and let set at least 4 hours in the refrigerator, but it's best to set overnight. Remove and mix a couple of times during this period. Keeps well in the refrigerator for 4-5 days, if it lasts that long.

Holiday Orange Slice Cake

This is an old family recipe that we always had around Holiday time. As a child, I really liked this cake. It is similar to a fruitcake, although this one actually tastes good, and there are no green bits to pick out!

2 cups chopped dates
2 teaspoons baking soda
2 cups boiling water
1 cup sugar
1 cup butter
2 eggs, slightly beaten
3-1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts(pecans, walnuts)
1 cup chopped orange slice candy(like sugared gummy bears only shaped like orange slices)

Combine baking soda, boiling water and chopped dates, and let stand. Cream the butter and sugar, then add eggs. Add the date mixture. Beat well. Add flour, baking powder, salt, and vanilla. Beat, then add nuts. Add the chopped orange candies, mix carefully. Bake in 2 greased loaf pans at 325 degrees for 1 hour. Wrap in foil to keep fresh or deliver to a friend.

Tuesday, November 20, 2007

Turtle Cake

This is a sweet dessert. My former boss' mother made this one year for the Holidays and I asked her for the recipe. If you like turtle candies, you will love this dessert. Great to take to a potluck.

1 box German Chocolate Cake mix
1 can Eagle Brand condensed milk
2 cubes butter
14 oz. bag of Kraft Caramels
1/2 cup pecans
6 Chocolate Hershey Bars

Mix cake as directed on box. Divide mix into two parts. Add 1/2 can Eagle Brand milk and 1 cube of melted butter to 1 part of cake. Mix well! Pour into greased oblong cake pan and bake at 350 degrees for 20 minutes. While baking, melt 1 cube butter, 1/2 can Eagle Brand milk, and caramels in a saucepan. When caramels are melted, add pecans. Pour over the top of baked cake. Pour remaining half of cake batter over caramel mixture. Bake at 350 degrees for another 20 minutes. Remove from oven and place 6 Hershey bars on top of hot cake. Smooth with a knife when melted.


Aunt Ruth's Cranberry Sauce

My dear Aunt Ruth passed away 2 years ago, at the age of 96. She used to make this 'special' recipe for family Holiday dinners. She wrote it down for us in 1972. If the turkey doesn't put you to sleep, this will help.

1 package fresh cranberries
1 cup port wine
1-1/2 cup sugar

Boil this mixture until the berries pop. Add about 5 level teaspoons corn starch to an additional 1/4 cup port wine. Add this to hot mixture and simmer until thickened, stirring occasionally. Chill before serving.

Saturday, November 17, 2007

Chicken Divan

I tasted this recipe at a potluck meal once, and had to have it. A former supervisor at work named Jane gave me the recipe and I've been making the dish ever since. It makes a one pot meal with a tasty curry flavor, but not hot.

2 or 3 large chicken breasts
3 or 4 flowers of fresh broccoli
2 cans cream of chicken, celery or mushroom soup
1 cup mayonnaise
1/2 cup finely chopped onion
1 Tablespoon lemon juice( or more to taste)
1 Tablespoon yellow curry powder
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup dry seasoned bread crumbs(optional)

Boil the chicken breasts in water to cover, adding salt and pepper to season. After 30 minutes check to see if the meat is pulling off the bone. If so, remove breasts from water and cool. Shred meat and arrange down the center of a buttered pyrex 9"x13" dish.

While the chicken is cooking, trim the broccoli into florets, and slice the stems thinly. Steam for 8-10 minutes, then drain. Arrange the broccoli down both sides of the baking dish, with the chicken in the center.

Mix all of the remaining ingredients, except cheese and crumbs. Pour this mixture over the top of chicken and broccoli; spread evenly. Top with shredded cheese, and sprinkle crumbs evenly over all.

Bake uncovered at 325 degrees for 30 minutes, or until all bubbly. Serves 4-6

Bacon and Corn Chowder

This is a hearty soup, and can be used as the main dish. My mother made this when we were children and I always looked forward to it. Served with a little crusty bread it's a meal. Cooks up quickly.

3 slices of bacon, diced
1 can creamed corn
1 chopped onion
1 cup diced potato
1 Tablespoon sugar
3 cups hot water
1 can evaporated milk or
2 cups milk or cream
2 egg yolks

Fry the bacon until crisp, then add onion and potato. Saute lightly. Add everything but the milk and eggs. Bring to a simmer and cook about 35 minutes, stirring occasionally. Add the milk and heat slowly. When ready to serve, add a little hot soup to 2 egg yolks and beat with a fork. Add to soup while stirring. Add 1 Tablespoon of butter. Sprinkle with parsely. Serves 4 easily.

Thursday, November 15, 2007

Strawberry Salad

My childhood friend Kim gave me this recipe. It is an easy potluck salad but could almost be a dessert! Keep well chilled. In a rectangle shaped glass dish you can see the pretty layers. It's yummy.

1 large box strawberry jello
2 cups boiling water

1 small package partially thawed frozen strawberries
3 mashed bananas
1 medium can crushed pineapple, well drained

Pour half of the mixture into an 8" x 12" glass dish. Chill until it is hard. Spread 1/2 pint of sour cream on top of the jello. Pour the rest of the jello mixture on top of the sour cream. Put back in the refrigerator to firm and chill. Cut into small squares to serve.

Spinach, Date & Orange Salad

This is a tasty winter salad that is easy to make. The recipe is low cholesterol. I usually half the amount of everything for 2 people. Serves 4

1 lb fresh spinach, rinsed well, stems removed or
1 lg bag of ready to eat fresh spinach
2 cans mandarin orange segments, drained
1/2 cup chopped pitted dates
1Tablespoon slivered, toasted almonds

Pat the spinach dry and place in a large salad bowl. Top with orange segments, dates, and almonds. At this point you may cover and refrigerate up to 2 hours.

Honey Dressing:

Wisk together 1/4 cup each honey and red wine vinegar, 2 Tablespoons salad oil, 1 teaspoon dijon mustard, and 1/4 teaspoon each salt and pepper.

Drizzle the dressing over the salad just before serving. Toss very lightly.

Wednesday, November 14, 2007

Salisbury Steak with Onion Gravy

I make this dish from time to time and it always turns out wonderful. It is great served with mashed potatoes and a vegetable.

1 can condensed french onion soup
1-1/2 lbs ground beef
1/2 cup seasoned bread crumbs
1 egg
1/4 teaspoon salt, a dash of pepper
3 Tablespoons flour
1/4 cup ketchup
3 cups water
1 teaspoon Worcestershire sauce
1/2 teaspoon yellow mustard

In a large bowl, combine 1/3 cup of the soup with beef, crumbs, egg, and seasoning. Shape into 6 oval patties. Brown in a skillet, drain off fat. In a small bowl, gradually blend the remaining soup into the flour until smooth. Add to the skillet with the remaining ingredients. Stir to loosen brown bits in the pan. Cover and cook on low heat for 20 minutes, stirring occasionally. You may need to adjust liquid to obtain a nice gravy consistency. Serves 6

Bread Pudding

This is a recipe my mother made often when I was growing up. If you've never had it you must try making this dessert. It is the ultimate comfort food. It's a good way to use up day-old bread of any kind.

2 eggs, slightly beaten
1/2 cup sugar(white or brown or a combination)
2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup raisins, or craisins
4 to 6 slices of bread, cubed

Lightly beat the eggs in a mixing bowl. By hand beat in sugar, spices, and vanilla. Stir in milk, then add bread cubes and raisins. Pour into a buttered 1-1/2 qt. casserole dish. Bake at 350 degrees for about 45 minutes. Check to see that the center is still a little 'jiggly'. Don't overcook.
Cool and spoon into bowls with whipped cream on top, or a dash of heavy cream

Green Chili and Cheese Roll-ups

This is one of my favorite appetizers to take to a pot-luck. They are always devoured quickly and I never fail to have several requests for the recipe. They are easy to make and the ingredients are inexpensive.

8 oz. package of softened cream cheese
7 oz. can of diced green chilis
2 cups of shredded cheddar cheese
1 can of chopped black olives
3 or 4 scallions, chopped finely
1 pack of 6" flour tortillas

Mix first five ingredients together well. Spread about a half cup onto a tortilla, making sure to get an even layer all the way to the edges. Roll up, then seal each one in a piece of plastic wrap.
When all are wrapped, store in the refrigerator overnight or longer. When ready to serve just unwrap and slice each roll in 1/2" to 3/4" slices and put on a serving tray. They may be served with salsa if desired.

This recipe makes about 50 appetizers, depending on how thick you cut the slices.