Thursday, August 17, 2017

BLUE RIBBON HAM CASSEROLE

I believe, but cannot say for sure, that this recipe was cut from the back of an old Parkay Margarine package.

1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 tbsp Parkey margarine
1/2 lb Velveeta pasteurized process cheese spread, cubed
1/4 cup milk
3 cups chopped cooked potatoes
3/4 cup chopped ham
1/4 tsp salt

Saute green pepper and onion in margarine. Add process cheese spread and milk; stir until completely melted. Add remaining ingredients; mix well. Heat, stirring constantly, until bubbly and heated through. 4 to 6 servings

Note: Photo Courtesy of Pillsbury.

Monday, August 14, 2017

TURKEY AND DRESSING SKILLET DINNER

This recipe is on an old, yellowed, torn newspaper clipping titled 'The Cook's Corner'.

1/3 cup butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onion
1 pkg. (8-oz) cornbread stuffing mix
2 cups chopped or shredded turkey
1 can (10 1/2-oz) condensed cream of chicken soup
1 cup water
1 tsp poultry seasoning
1 1/2 tsps parsley flakes

In a large skillet, melt butter or margarine over medium-low heat. Add carrots and onion; saute until carrots are tender. Reduce heat to low. Stir in the stuffing mix and the turkey. In a medium mixing bowl, combine the soup, water, and poutry seasoning; mix with a fork or wire whisk to blend. Add the soup mixture to the skillet and stir to mix well. Heat through, uncovered, for about 10 to 15 minutes, stirring occasionally until done. Reduce heat to lowest setting to keep warm for serving as this dish is best served warm.

Note: One package of herb seasoned stuffing mix can be substituted for the cornbread stuffing mix. Omit the poultry seasoning.

Note: This file photo is for reference only. It is not a picture of this recipe.

Monday, August 7, 2017

ZUCCHINI CHEESE CASSEROLE

This recipe is an old newspaper clipping--I have no idea what newspaper.

1 1/2 qts (6 cups) peeled, seeded, diced zucchini
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup Ritz style cracker crumbs
6 tbsp melted butter or margarine
8-oz pkg shredded cheddar cheese

Preheat oven to 325 degrees.

Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly.

Note: File Photo

Friday, August 4, 2017

MARY ESTHER'S CHICKEN CASSEROLE

6 to 8 pieces chicken, white or dark
1 pkg (8-oz) egg noodles
1/4 cup butter
2 medium onions, chopped
3 tbsp flour
2 cup milk
2 tbsp parsley flakes
1 3/4 tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce
1 cup cottage cheese (small curd)
1 pkg (10-oz) frozen peas
1 1/2 cups sliced carrots, cooked
1 cup shredded cheddar cheese
3 tbsp Miracle Whip

Cook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the Worcestershire sauce, cottage cheese and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

Note: File Photo

Thursday, August 3, 2017

MAKE WAY AHEAD FROZEN SALAD

This salad recipe is from an old rural farm newsletter. It is a perfect "make ahead" salad for holidays and other busy times as it requires freezing and can be kept for weeks in the freezer. That makes it a great dish to keep in the freezer to pull out when a dish is needed unexpectedly.

2 (8 oz. each) pkgs cream cheese
1 cup sugar
Mix together well.

In another bowl, mix together the following ingredients:
1 cup drained crushed pineapple
1 cup maraschino cherries
1 cup chopped pecans
1 cup drained fruit cocktail
1 cup miniature marshmallows
Mix well. Add to the first mixture. Fold in one large container frozen whipped topping, thawed. Pour into a large freezer-safe dish, cover tightly and freeze. Set out of freezer a few minutes before serving. Keeps a long time in the freezer.

Yield: 12-14 servings


 Note: File photo

Saturday, July 29, 2017

SAUSAGE OVEN PANCAKE

This recipe clipping appears to have been cut from some type of community-type newsletter. Otherwise, I have no idea where it came from. It was in my late mother's recipe collection.

8-oz pkg brown 'n serve type sausage links
1 cup pancake mix
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup milk
1 egg
1/2 cup chopped apple

Preheat oven to 450 degrees.

Brown sausages according to the package directions. In a mixing bowl, combine pancake mix, cinnamon, nutmeg, milk and egg. Mix the batter until smooth. Lightly toss apple in mixture. Pour into a well-greased 10x6x1 1/2-inch baking dish. Arrange sausages on top. Bake at 450 degrees for 20 minutes. Serve hot with maple syrup.

Yield: 5 servings

Note: File Photo of Similar Recipe

Friday, July 28, 2017

PINK FLANNEL HASH WITH EGGS

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large shillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Yield: 4 servings.
Note: File Clip Art

Thursday, July 27, 2017

PINEAPPLE SALAD

This recipe is from a very old grocery store recipe give away.

1/4 cup chopped almonds
1/4 cup mayonnaise
1 tsp lemon juice
1 pineapple, cubed

Combine all ingredients and toss lightly. Serve chilled on lettuce leaves.

Note: File photo

Wednesday, July 26, 2017

SPARERIBS-CABBAGE 'N KRAUT

This recipe came with my mother's first CROCK-POT many years ago.

3 to 4 lb lean pork spareribs, cut into serving size pieces
salt to taste
pepper to taste
1 small can sauerkraut
1/2 small head of cabbage, thinly sliced
1 large onion, thinly sliced
1 apple, quartered, cored, and sliced
1 tsp caraway seeds or dill weed
1 cup water
1 tsp salt

Sprinkle spareribs with salt and pepper to taste. Brown spareribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add caraway seeds or dill weed to the water and pour over all. Cover and set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several times during the cooking process if using the high setting.

Monday, July 24, 2017

APPLE RAISIN HERB STUFFING & TURKEY

This recipe is from a rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed
8 cups dried bread cubes (10-13 slices of bread)
3 cups Granny Smith apples, cored and chopped
3/4 cup golden raisins
1/3 cup chopped onion
1/3 cup chopped fresh parsley
1 1/2 tsp rubbed sage
1 tsp dried thyme
1 tsp dried rosemary
1 cup chicken broth
6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.


 This is a file photo from cdkitchen