IN THE KITCHEN

Our collection of homemade recipes
from the garden and other favorites.
See the INDEX and scroll down for recipe.

INDEX

BACKYARD BBQ:     RIBS... FOIL-GRILLED POTATOES, ONIONS & PEPPERS...GUACAMOLE SLAW [43]
                                  EASY BBQ RIBS [49]

BEEF: BAKED MEATBALLS [29]
BEEF: PRIME RIB - "You'll never fix it any other way" [37]
BEEF:                        BEEF POT PIE - AKA "MEAT PIE" [2]
BEEF:                        BUSIA'S SWISS STEAK - GRANDDAUGHTER'S CROCK POT STYLE [48]
BEEF:                        NOT SO PLAIN OL' MEATLOAF [50]

BREAD: MONKEY BREAD [25]

CHICKEN: NOT-YOUR-SOUTHEASTERN-STYLE CHICKEN & NOODLES [7]
CHICKEN: KORNY'S CRUNCHY CHICKEN [26]
CHICKEN: DEEP-DISH CHICKEN POT PIE [38]
CHICKEN:                 HOMEMADE ORIENTAL BAR-B-Q  WINGS [40]
CHICKEN:                 CROCK POT CHICKEN & DUMPLINGS [46]
CHICKEN:                 CROCK POT CHICKEN & KLUSKI NOODLES [51]


EGGS: HOW TO COLOR EASTER EGGS [10]
EGGS: GREAT EGG SALAD [34]

HAM: BAKED GLAZED HAM [27]

MAIN DISH: FAMILY-STYLE BEEF POT PIE - AKA "MEAT PIE" [2]
MAIN DISH: DENVER CASSEROLE [3]
MAIN DISH: NOT-YOUR-SOUTHEASTERN-STYLE CHICKEN & NOODLES [7]
MAIN DISH: BAKED ROTINI WITH MUSHROOMS & SPINACH [8]
MAIN DISH: STIR-FRY MONGOLIAN BEEF [11]
MAIN DISH:             BAKED HOMESTYLE HAMBURGER CASSEROLE [12]
MAIN DISH: EV'S QUICHE [16]
MAIN DISH: BAKED STUFFED GREEN PEPPERS [17]
MAIN DISH: KIELBASA I HALUSKI (POLISH SAUSAGE W/CABBAGE & NOODLES) [21]
MAIN DISH: PORK CHOPS WITH "KAPUSTA" & NEW POTATOES [33]
MAIN DISH: HOMEMADE CHICAGO-STYLE DEEP DISH PIZZA [35]

PORK:                      BAKED BREADED PORK CHOPS with Scalloped Potatoes [41]

SALAD:                    COUNTRY-STYLE COLE SLAW & AMISH-STYLE MACARONI SALAD [5]
SALAD: PASTA SALAD ITALIANO [14]
SALAD: ASIAN SALAD [15]
SALAD: AUNT FRAN'S OLD-FASHIONED POTATO SALAD [20]
SALAD: CABBAGE SALAD ITALIANO [30]
SALAD: TUNA SALAD NICOISE [36]
SALAD:                    TUNA & EGG SALAD [47]

SEAFOOD:               "SEAFOOD" CAKES - Crab, Tuna, Salmon or Chopped Shrimp [42]

SIDE DISH: SPANISH RICE [22]

SOUP: CREAM OF SPRING ASPARAGUS SOUP [9]
SOUP: SPLIT PEA WITH HAM [13]
SOUP: EASTERN EUROPEAN OXTAIL SOUP [19]
SOUP: KATIE'S PIZZA SOUP [24]
SOUP: HAM GUMBO [32]

SWEETS: SISTER SUE'S FUDGE [18]
SWEETS: OATMEAL WALNUT CRAISIN COOKIES [31]
SWEETS: "MUG CRUMBLE CAKE" [39]

VEGETABLES: GERMAN-STYLE CABBAGE & APPLES [1]
VEGETABLES: PICKLES [4]
VEGETABLES: HERB & ONION OVEN-ROASTED POTATOES [6]
VEGETABLES: FRIED SAUERKRAUT [23]
VEGETABLES: BAKED MIXED VEGETABLES [28]
VEGETABLES:          OVEN-BAKED FRENCH FRIES [44]
VEGETABLES:          HILLBILLY BAKED BEANS [45]

[1] GERMAN-STYLE CABBAGE & APPLES

Ingredients:
EVOO or Canola Oil
6 cups coarsely shredded red cabbage - (may substitute 1/3 white cabbage)
1 onion, chopped or sliced thin
1 Granny Smith apples, cored, peeled, thinly sliced
1 tsp salt & ground black pepper to taste
1 - 2 tbsp sugar
1/3 cup water
1 tbsp Red Wine Vinegar or white vinegar

Directions:
1. Heat oil in large skillet or pot. Stir in cabbage & onions. Saute until wilted. Add apple, seasonings, vinegar & water.
2. Cover and simmer 25 minutes.

[2] Family Style BEEF POT PIE aka "Meat Pie" - or Chicken Pot Pie Alternate

Ingredients
2 deepdish pie shells (maybe 4 pie shells)
½ small onion, diced
1 cups fresh mushrooms, sliced or 1 can mushrooms, drained
1 clove garlic, crushed
2 tbsp EVOO (or canola oil) or 2 tbsp butter
Dash of A-1 Steak Sauce
½ lb Beef (cut of your choice) – cubed
Pinch of thyme
Salt & pepper to taste
1/2 cup beef broth
1 can Campbell’s Cream of Mushroom Soup
1/2 can beef or brown gravy
½ cup shredded Cheddar cheese
1/2 cup water
1/2 cup fresh celery, diced
1 pkg frozen mixed vegetables, thawed & drained
1/2 cup frozen peas, thawed & drained

Directions

1.        In a large skillet, sauté onion, mushrooms & garlic in EVOO & A-1.
2.        Add cubed beef, thyme, S&P and brown beef.
3.        Add ½ cup beef broth. Cover skillet & simmer 5 minutes.
4.        Remove garlic. Stir in soups and gravy.
5.        Stir in shredded cheese. Stir until cheese is melted.
6.        Stir in ½ cup of beef broth. Cover and simmer 15 minutes, stirring occasionally.
7.    Remove skillet from heat. Set aside to cool.
8.        When cooled, combine contents of skillet & thawed vegetables in a large bowl.
9. Pour combined ingredients into deep dish pieshell. Fill generously but do not overfill.
10.       Invert remaining pieshell over top- easing it out of its aluminum pie tin w/a knife along
             the edge. Once released, crimp shell edges together and cut slits in top of crust to vent.
11.       Place pie on cookie sheet in preheated 350-degree oven. Bake approximately 40 minutes, until
            crust is golden brown and contents are steaming/bubbly through pie crust vents.

4 generous servings per pie. Reheats well in microwave. Serve with garden salad. Note: if you think you have too much filling for one pie, divide evenly and make 2 pies.

[3] DENVER CASSEROLE - NEW & IMPROVED

...adapted from Nancy’s Ham Casserole recipe, with thanks to Donna Leonard for keeping this recipe for over 30 years… [SERVES 4]

INGREDIENTS:

1/2 box rotini, prepared
1-1/2 cups cooked diced ham
1/2 cup milk - or more to desired consistency
2 tbsp. mayonnaise
1/2 -1 package hash browns
1 can Campbell’s Cream of Mushroom soup
1 can chicken broth
3 green onions, chopped
2 cups shredded cheese, divided
1/4 cup chopped green pepper
1 stalk celery, diced
1-1/2 cups broccoli florets, chopped and partially cooked
1 cup crushed croutons
Butter or oil for browning.

DIRECTIONS:

1.        Lightly brown hash browns in butter or oil for @ 2 minutes. Set aside.
2.        Bring rotini to a boil for 5 minutes. Drain & cool.
3.        Bring 1 can chicken broth to a boil. Add broccoli florets and boil for 3 minutes. Drain and cool.
4.        While rotini and broccoli are cooling, combine all other ingredients except croutons. Use 1-1/2 cups cheese.
5.        Stir rotini and broccoli into mixture.
6.        Pour into a lightly greased 9X13 baking pan, smoothing to fill.
7.        Top with crushed croutons and sprinkle on remaining 1/2 cup cheese.
8.        Pour a little half-and-half over top before baking.
9.        Pre-heat oven and bake @ 350-degrees for 30 minutes.

[4] PICKLES

REFRIGERATOR BREAD 'N' BUTTER PICKLES
Recipe for one 2-quart jar

INGREDIENTS:

Cukes @ 1-1/2 inches in diameter or less
1 very thinly sliced onion
2 cups white sugar
1 tsp salt
1 tsp celery seed
1/2 tsp ground tumeric
1 cup apple cider vinegar
Optional: Ball's Pickle Crisp - see disclaimer

DIRECTIONS:

1.     Put sliced cukes (make 'em a little chunky like store-bought bread 'n' butter pickles) and sliced onion in 2-qt. jar.
2.    Combine remaining ingredients in a saucepan.
3.    Cook and stir until sugar is dissolved.
4.    Allow mixture to come to a gentle boil.
5.    Remove from heat and cool to room temp.
6.    Add "brine" to jar. If necessary, add cold water to cover contents completely.
Securely tighten lid. Leave on counter out of direct sunlight @ 24 hours. Then refrigerate.
7. Turn the refrigerated jar upside-down and then again downside-up every couple of days. Continue to invert the jar for up to 1 week. Then make a taste-test.

KEEPS UP TO 6 MONTHS REFRIGERATED.

DISCLAIMER: Have used this recipe for years. Most years, it's great! Once in awhile, pickles turn out lousy. The variable is probably the cucumbers harvested in that year.  Just this year (2017) started trying Ball's Pickle Crisp (added according to directions) to see if it makes a difference.

REFRIGERATOR CLAUSSEN-STYLE DILL PICKLES
Recipe for one 2-quart jar
INGREDIENTS:
Cucumbers - smaller than slicing sized cukes are best.
1 pkg. fresh dill or alternate dry dill seasoning: 2 tbsp. dried dill + 2 tbsp. dry dill weed
6 large cloves garlic, peeled and scored
1 small to medium onion sliced thin
BRINE: 1 cup cider vinegar, 1/2 tbsp. mustard seed, 1/4 cup Kosher or canning salt - DO NOT use table salt, 1 tbsp. whole peppercorns, 1 tsp. sugar AND dry dill seasoning if you're not using fresh dill, 3 cups cold water
DIRECTIONS:
1. Gently scrub cukes. Trim @ 1/4-inch from both ends. Slice in half lengthwise.
2. Place cukes, garlic, onion, and fresh dill into jar.
3. If using dry seasoning, add to brine - not to jar.
4. Combine BRINE ingredients in a pot. Bring to a boil and boil 3 minutes. Remove from heat and cool to room temp before adding brine to jar.
5. Add cooled brine to jar. Be sure that cukes are completely covered. If necessary, add cold water to completely cover cukes. Securely tighten lid. Leave out on counter out of direct sunlight for @ 24 hours. Then refrigerate.

6. Turn the refrigerated jar upside-down and then again downside-up every couple of days. Continue to invert the jar for up to 1 week. Then make a taste-test. To reduce saltiness, pour off some brine and add cold water. Not salty enough? Add a tsp. Too garlicky? Remove some cloves. And vice-versa. Keep the "turning process" going for another week. These tricks won't totally salvage the pickles but may help save the batch. Adjust recipe by making notes for next year.

KEEPS UP TO 6 MONTHS REFRIGERATED.

DISCLAIMER: Have used this recipe for years. Most years, it's great! Once in awhile, pickles turn out lousy. The variable is probably the cucumbers harvested in that year. Just this year (2017) started trying Ball's Pickle Crisp (added according to directions) to see if it makes a difference.

[5] Country-Style Easy Cole Slaw

1 bag cole slaw mix OR
green cabbage shredded or chopped plus
red cabbage shredded or chopped (optional)
1/2 - 1 raw carrot grated
2 - 3 radishes, grated (optional)
2 tbsp sugar
1 tbsp. vinegar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp celery salt
3 - 4 tbps milk (adjust to taste & consistency)
3 heaping tbsp. mayonnaise (adjust to taste & consistency)

Combine all ingredients except slaw in a large bowl. Add slaw and toss to coat. Refrigerate (in non-metallic bowl) 1 hr or more before serving.

Amish-Style Macaroni Salad

8 oz. Barilla Elbow Macaroni (cooked al dente, drained & cooled)
1 thick slice of white onion diced or 2 green onions chopped
1 stalk celery, chopped
½ carrot, chopped fine
½ green (or red) pepper, seeded & chopped
2 sweet gherkins, chopped fine
OPTIONAL: 2 hard-boiled eggs, chopped

SEASONINGS
1 tbsp yellow mustard, 1 tsp sugar, ¼ tsp salt, 1 cup mayonnaise or salad dressing, (adjust seasonings more or less to taste).

In a small bowl, combine seasonings. Set aside.

In a larger (non-metallic) bowl, stir cooked macaroni and other ingredients together.

Add seasonings & stir until blended. Add a splash of ½ & ½ for smoother consistency and a sprinkle of paprika over top f desired and stir together.

Cover and chill at least an hour before serving.

[6] Onion-Roasted Potatoes
SERVES 4 ... 2 IF YOU'RE POLISH ;)

Ingredients:

4 to 6 medium potatoes, cut into chunks
1 large onion, cut into chunks
1/3 cup EVOO (Extra Virgin Olive Oil), Canola Oil or 2 tbsp Butter melted
1 tsp salt
1 tsp ground black pepper
1/2 tsp thyme
1/2 tsp garlic powder
2 tbsp seasoned bread crumbs
Optional seasonings: Dried parsley, oregano and/or rosemary
Optional: Shredded cheese of choice
Optional: 1 chopped bell pepper

Directions:

1.    Preheat oven to 400-degrees F.
2.    In a large bowl (or Ziploc bag), toss potatoes & onions (& optional bell pepper0 with oil & seasonings. Coat well.
3. Optional: sprinkle mixture with shredded cheese and toss again.
3.    Lay potatoes in a single layer in a greased 9X12 Pyrex dish. Cover with foil.
4.    Bake 40 - 45 minutes. Remove foil @ 25 minutes. Stir. Return foil and continue baking for 15 minutes.
5.    For the last 10 minutes of baking remove foil to stir potatoes and sprinkle liberally with paprika (to brown).
Return to oven uncovered.
6.    Potatoes are done when easily pierced.

Note: You can roast the potatoes ahead of time. Cover when done and set aside. Microwave to reheat.

[7] NOT YOUR SOUTHEASTEN OHIO CHICKEN & NOODLES...

Ingredients:
2-3 cups cooked, cubed or sliced eftover chicken
½ package uncooked wide egg noodles or Kluski noodles
1 can sliced mushrooms, drained
1 stalk celery, chopped                             1 tsp salt
¼ cup chopped onion                                Pepper to taste
1/2 bag frozen peas 1/2 cup bread crumbs
3 tbsp butter 1/2 can chicken broth
2 cans Campbell’s Cream of Chicken
2 cups milk
1 cup shredded cheddar or grated Parmesan cheese
Parsley, fresh chopped or dried

Preparation:

1.         Preheat oven to 350 degrees. Coat a 9X13 inch pan w/cooking spray. Set aside.
2. Bring ½ can chicken broth and 2 cups water to boil in a large pot. Add noodles. Cook 5 minutes. Drain.
3.        In a saucepan, melt butter over medium heat. Add chopped celery, onion and seasonings. Saute
            until tender.  Add Campbell's soup, milk and cheese. Stir & cook until cheese melts.
4.         Pour contents of saute' pan into a large bowl. Allow to cool. Add peas, mushrooms, chicken and
            noodles.
5. Gently mix and spread into the prepared baking dish. Sprinkle with bread crumbs and parsley.
6.         Bake 30 – 40 minutes.

Prepare ahead: follow above directions. Cover baking dish and refrigerate until ready to bake.

[8] BAKED ROTINI with Mushrooms & Spinach

INGREDIENTS:
1 pound box of Barilla Rotini
1 pound ground round or sirloin
½ pound bulk Italian sausage
Seasonings (to taste) or: ½ tsp salt, ¼ tsp pepper, 1 tsp oregano, ½ tsp basil, sprinkle of thyme
1 large jar pasta sauce (or equivalent homemade sauce)
1 can diced tomatoes, drained
1 clove garlic, minced
½ large onion, diced
½ large green pepper, diced
8 oz. fresh mushrooms, sliced
2 - 10 oz. pkgs. fresh spinach (stemmed)
1 egg
¼ cup olive oil
1 cup bread crumbs
2 – 6oz. pkgs. sliced mozzarella cheese, quartered
Grated Parmesan Cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta. Cook 5 minutes. (Pasta will continue to soften while baking.) Drain, rinse and place cooked pasta in a large bowl.  Preheat oven to 350-degrees.

2. Brown “ground beef,” Italian sausage, diced onion and minced garlic in a large skillet. Add seasonings (per ingredient list above or season to taste). Add sliced mushrooms and continue to cook until mushrooms are nearly sautéed. Drain if necessary.

3. Add @ 1/3 pasta sauce to skillet. Reduce heat. Cover & simmer 5 minutes.

4. Add stemmed spinach to skillet a little at a time. Stir in & cook until spinach is wilted.   Stir in diced tomatoes.  Add diced green pepper. Remove from heat.

5. In a small bowl, whisk together olive oil and egg. Add to pasta and toss. Add bread crumbs and toss until pasta is thoroughly coated.

6. Prepare a 9X13 baking dish with canola spray.   Pour 1/3 pasta sauce into baking dish.

7. Add ½ pasta. Add ½ contents of skillet. Quartering each slice, top with 1 pkg mozzarella cheese.  Add remaining pasta, remaining contents of skillet, and 2nd pkg of mozzarella cheese (quartered slices). Pour remaining pasta sauce over top.

8.  Bake uncovered 30 – 40 minutes. Sprinkle each portion with grated Parmesan cheese.

9. Serve w/tossed salad & garlic bread.

[9] CREAM OF SPRING ASPARAGUS SOUP

PREPARATION TIME:       20 - 30 minutes
SERVES 4

INGREDIENTS:

1 lb fresh asparagus cut into 1-inch pieces; discard tips
1 stalk celery finely diced
2 tbsp. butter
1/2 medium onion, finely diced
1 clove garlic, minced
3 tbsp all-purpose flour
EVOO or Canola Oil
1 can Campbell’s Cream of Celery Soup (substitute: Campbell’s Cream of Chicken)
4 to 6 cups milk (based on preference for consistency)-only 2-3 cups if freezing for future use
Salt & pepper to taste
Water
1 can chicken broth or stock
Croutons (optional)

DIRECTIONS:
1.     Cut asparagus spears into 1-inch pieces. Discard tips. Place asparagus pieces into a  shallow bowl. “Dot” with 2 tbsp. butter.  Loosely cover bowl with a paper towel.   Microwave on high 15 to 18 minutes until asparagus is soft. Stir a few times while microwaving. Watch carefully so as not to scorch asparagus!

2.    While asparagus is steaming in the microwave, sauté minced garlic and chopped onion in EVOO or canola oil in a skillet over medium heat until onion is  translucent. Stir flour in briskly until it is absorbed. Add water as necessary to create a rouex.

3.    Transfer contents of skillet to soup pot. Add the seasonings, undiluted cream soup, and steamed asparagus stalks. Stir in enough water to keep from sticking to pot. Cover and cook on low flame until the contents bubble gently. Stir occasionally while cooking. Remove from heat. Allow to cool to room temp.

4.    When cooled, puree with a hand blender. If soup is too thick while pureeing, slowly add chicken broth to thin to desired consistency, if serving immediately. Heat to desired temperature for serving.

5.    When soup is frozen for future use - thaw and heat on a low flame. Add chicken broth to thin to desired consistency. Serve piping hot with (optional) croutons.

[10] HOW TO COLOR EASTER EGGS

Place eggs in a saucepan. Cover with cold water and bring to a boil. Allow eggs to simmer for 15 minutes. Remove from heat. Drain eggs. After draining, cool eggs in the pan they were boiled in with a continuously running stream of cold water for several minutes. Ice may be added to hasten the process. Dry eggs when done.

To each coloring container, add 1 tsp vinegar, ½ cup boiling water and about 20 drops of desired food coloring (or PAAS Easter Egg Color). Place eggs in colored water. Add more boiled water to cover eggs completely if necessary. The longer the eggs are immersed, the deeper the resulting color. The tan color many Eastern European cultures use as the foundation for etching eggs is achieved by boiling the eggs with onion skins. Store eggs in refrigerator after coloring.

The Easter Egg in Christianity

The egg is seen by followers of Christianity as a symbol of resurrection: dormant while containing new life sealed within. Just as new life emerges from an egg when the chick hatches. Easter eggs are often put in a basket filled with real or artificial straw to resemble a bird’s nest.

In the oldest tradition, eggs were dyed red to represent the blood of Christ shed on the cross. The hard shell of the egg symbolized the sealed tomb. The cracking of the egg represented Christ’s resurrection from the tomb.

Legend tells that Mary Magdalene brought cooked eggs to share with other women at the tomb of Jesus on Easter day. The eggs in her basket miraculously turned brilliant red when she saw the risen Christ. Another legend tells that Mary Magdalene went to the Emporer of Rome after the resurrection of Jesus and greeted him with, “Christ has risen!” The Emporer pointed to an egg on his table and stated, “Christ has no more risen than that egg is red.” And, it is said that, after making this statement the egg immediately turned blood red. [Source: Wikipedia.com}

[11] STIR-FRY MONGOLIAN BEEF & SPRING ONIONS (SERVES 4)

INGREDIENTS
4 tsp vegetable oil                            1 lb flank steak, sliced 1/4 inch thick on the diagonal
1 tbsp finely minced garlic
1 tsp grated fresh ginger root         Vegetable oil for stir-frying
1/2 cup soy sauce                            2 to 3 bunches green onions, cut in 2 inch lengths
1/2 cup water                                    1 cup sliced celery
1/3 cup brown sugar                        1 to 2 cups fresh sliced mushrooms
Prepared white rice

PREPARATION
1.    Heat 2 tsp vegetable oil in a skillet or wok (preferred) over medium heat. Add garlic & ginger. Saute about 1 minute. Add soy sauce, water & brown sugar. Increase heat and stir until sugar dissolves and the sauce boils and thickens slightly. Remove sauce from heat. Set aside.

2.    Add beef to the hot oil a few at a time. Stir and fry until edges start to brown - about 2 mins. Remove beef with a slotted spoon and allow to drain on paper towels to remove excess oil.

3.    Return the pan to medium heat.  Add the browned beef and reserved sauce. Stir to combine. Add celery and stir fry about 2 minutes. Add more oil as necessary. Add sliced mushrooms. Stir fry an additional 2 minutes. Add and stir in green onions. Bring mixture to a gentle boil. Cook until the onions have softened and turned bright green - about 2 minutes.

5. Remove from heat and cover. Stir thoroughly before serving over white rice.

[12] BAKED HOMESTYLE HAMBURGER CASSEROLE
Ingredients:
EVOO for sauté, garlic and onion
2 cups elbow macaroni (or your choice pasta), prepared
1 can whole kernel corn, drained
1/2 tsp Italian seasoning
1/2 can diced tomatoes
1/2 can Campbell's Cream of Mushroom soup
1/4 cup frozen peas, thawed
11 lb ground beef, browned with minced garlic and diced onion
1/2 can beef broth
2 tbsp. bread crumbs
1/2 can kidney beans (or beans of your choice), drained
1/2 tsp salt
1/4 tsp pepper
1/2 can diced tomatoes
1/2 cup onion, thinly sliced
1/2 bell pepper, diced
1/2 can Campbell's Tomato soup
1/2 can beef broth
1/4 tsp salt
1 tbsp. bacon bits
1/2 cup shredded cheese
2 tbsp. bread crumbs
Directions:
1. Bring a pot of water to rapid boil. Add elbows and return to rapid boil. Boil 4 minutes. Drain and transfer to a large bowl. Toss with a little oil and set aside.
2.  Saute diced onions and minced garlic in a little EVOO. Add ground beef and brown. Remove from heat and set aside.
3. Preheat oven to 350-degrees.
4.  Grease a large (covered) casserole dish.  Beginning with the macaroni, add ingredients - layer by layer - as listed above.
5. Bake covered for 40 minutes. Remove cover and bake an additional 10 minutes. Do not turn off oven.
6.  Remove from oven and thoroughly stir together. Serve. OR if casserole is too dry for your taste, stir in 1/4 - 1/2 cup half & half or milk. Replace cover on casserole dish and return to oven for @ 10 minutes. Stir again before serving.
Notes:
Set a wooden spoon across the top of a pot ready to boil. It won't boil over.
Add any other veges favorite vegetables to this dish. Mom added green beans when she prepared a version of this dish as I was growing up. Husband prefers his green beans straight. Dare not put them in a casserole. Dare to put in whatever you like.
Can be prepared ahead and stored in refrigerator - but bring out to come to room temp at least 30 minutes before baking.

[13] SPLIT PEA W/HAM SOUP

Ingredients:
1 tbsp vegetable, canola or EVOO
1 cup chopped onion
2 stalks diced celery
1 tsp salt
Pepper to taste
1 clove garlic, crushed
Pinch of caraway seed
1 hambone
2 or more cans chicken stock
1 can Campbell's Cream of Onion soup
1 pkg (1 lb) dried split peas
1 to 2 cups chopped carrots
1 to 2 cups cubed potatoes

Directions:
1.        In a large soup pot, sauté onion, celery, seasonings, and garlic in oil.
2.        Add hambone, 1 can of Campbell's Cream of Onion soup, and 1 to 2 cans chicken stock to cover.
3.        Cover pot and simmer 90 minutes over medium heat. Stir occasionally while remaining ham releases from bone. 4.        Remove hambone.
5.        Stir in peas. Reduce heat to low. Simmer 30 minutes, stirring occasionally.
6.        Add chopped carrots and cubed potatoes. Simmer 30 minutes, stirring occasionally.
7.        Continue to simmer until vegetables are tender.

[14] PASTA SALAD ITALIANO - delicious lunch, side or snack

Ingredients:
16oz.pkg tri-color rotini (or penne pasta)
1 cup chopped cucumber
1 large fresh tomato, chopped (or 1 cup cherry or grape tomatoes, halved)
2 cups lettuce, shredded
1 bunch green onion, chopped or 1/2 onion finely diced
1 bell pepper, chopped (your choice of color)
2 stalks celery, chopped
1 cup black olives, drained & sliced
1/2 - 1 can dark red kidneys beans, drained & rinsed
1/4 cup bacon bits
1/8 tsp ground black pepper
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 tsp celery salt
Italian dressing to taste

Directions:

Prepare pasta al dente according to package instructions, drain, rinse & set aside in refrigerator until cool.
When pasta is cool, add prepared vegetables and toss with ¼ cup Italian dressing.
Add seasonings, bacon bits and shredded cheeses. Toss again, adding more Italian dressing as desired.
Refrigerate. Toss again before serving.

[15] ASIAN SALAD

Ingredients:
1 pkg broccoli slaw mix
1 bunch green onion, chopped
1 cup shredded red cabbage
6 large radishes, slivered
2 Ramen Chicken Flavored Seasoning packets (not the noodles)
½ cup sugar
¼ cup vegetable oil
¼ cup cider vinegar
1 3oz can on La Choy rice noodles
1/3 cup sunflower seeds

Directions:

In a large bowl, combine slaw mix, red cabbage, green onions and radishes.
In a separate bowl, whisk together sugar, oil, vinegar, and Ramen seasoning packets. Pour over salad and toss to coat evenly.
Refrigerate until chilled.
Before serving, add La Choy rice noodles and stir together. Sprinkle sunflower seeds over top.

[16] EV'S QUICHE

INGREDIENTS:
1 cup each, chopped or diced: onion, pepperoni, salami, ham, fresh broccoli (mostly stems), fresh mushrooms
½ cup fried bacon, drained & chopped - or real bacon bits
1 pkg frozen spinach, thawed and drained
1 cup shredded cheddar cheese
1 cup shredded mozzarella or pizza cheese
EVO
                                                                   2 deepdish frozen pieshells
                                                                   8 eggs
                                                                   ¼ cup ½ and ½
DIRECTIONS:

Pre-bake 2 deepdish pieshells in pre-heated 375-degree oven for 10 mins or until piecrust begins to brown. Remove from oven and set aside to cool.

In EVO, saute onion, pepperoni, salami, ham, mushrooms & broccoli until onions are translucent. Stir in thawed/drained spinach, cooking an additional few minutes until spinach is thoroughly combined. Remove pan from heat. Transfer to large bowl. Set aside to cool.

In a large separate bowl, whisk together eggs, cheese, ½ & ½.

Pour egg mixture over meats/veges. Stir in chopped bacon or bacon bits.

Filling equally, pour quiche mixture into the 2 pre-baked deepdish pieshells.

Set quiches on cookie sheet. Bake @ 375-degrees for 40 to 45-minutes or until a skewer inserted in quiche comes out clean. If it doesn’t, bake quiches for an additional 5 to 10 minutes.

Serve with garden salad for lunch or dinner. Serve with fresh fruit salad for breakfast.

[17] Baked Stuffed Green Peppers (Serves 2 to 3)

3 LARGE GREEN BELL PEPPERS
1 LB GROUND CHUCK OR SIRLOIN
½ CUP CHOPPED ONION
1 CLOVE GARLIC, MINCED
PINCH OF OREGANO
1/2 CAN DICED TOMATOES (FREEZE REMAINDER)
1 TSP WORCESTSHIRE SAUCE
SALT & PEPPER
1/2 CUP SHREDDED MOZZARELLA CHEESE
1 - 2 CUPS COOKED RICE
2 CANS CAMPBELL’S TOMATO SOUP
1 CUP MILK
                                                                   3 SLICES CHEESE, YOUR CHOICE (OPTIONAL)

1. PREHEAT OVEN TO 350-DEGREES F.

2. CUT TOPS OFF PEPPERS, REMOVE SEEDS, RINSE & SPRINKLE SALT INSIDE EA. CUT CLEANED PEPPERS IN HALF LENGHTWISE OR AS PICTURED. SET ASIDE.

3. IN A LARGE SKILLET, BROWN BEEF,ONION & MINCED GARLIC W/A PINCH OF OREGANO. DRAIN EXCESS FAT. SEASON W/SALT & PEPPER. STIR IN DICED TOMATOES AND WORCESTERSHIRE SAUCE & HEAT TOGETHER THOROUGHLY.  ADD SHREDDED CHEESE AND STIR BRISKLY UNTIL MELTED. REMOVE FROM HEAT.

4. PLACE PREPARED RICE INTO A LARGE BOWL. ADD MEAT MIXTURE TO RICE. WHISK 1 CAN OF SOUP WITH 1/2 CAN WATER. STIR INTO MEAT/RICE MIXTURE. COMBINE THOROUGHLY.

5. STUFF PEPPERS. PLACE PEPPERS OPEN SIDE UP IN A BAKING DISH SPRAYED W/NON-STICK CANOLA OIL OR LIGHTLY SWABBED W/EVOO.

5. WHISK 2ND CAN OF TOMATO SOUP W/JUST ENOUGH MILK TO MAKE THE SOUP A GRAVY CONSISTENCY - @ 1/2 CAN MILK. POUR OVER PEPPERS.

6. BAKE UNCOVERED 40 MINS TO 1 HR.  @ 40 MINS PEPPERS WILL RETAIN THEIR CRUNCH.    OPTIONAL: COVER EA. PEPPER W/1/2 - 1 SLICE OF CHEESE FOR LAST 10 MINS. OF BAKING TIME.

8. SERVE W/CRUSTY BREAD.

[18] Sister Sue's Fudge

* 1 bag Powdered Sugar
* 1/2 cup Baker's Cocoa
* 1 jar Creamy Peanut Butter
* 1-1/4 sticks Butter (preferred) or Margarine
* 4 tbsp 1/2 & 1/2 (or milk)
* 1 tbsp Vanilla Extract
*1-1/2 cups chopped nuts (walnuts or your choice)
*Non-stick cooking spray - or butter

1. Coat a 7X12-inch Pyrex dish with unflavored non-stick cooking spray or butter. Set aside.
2. In a larrge bowl, sift cocoa & powdered sugar together. Set aside.
3. Melt butter (or margarine) & peanut butter together in a large saucepan.
4. Add milk and vanilla to melted ingredients. Stir together thoroughly.
5. Add sugar & cocoa mixture, a little at a time, to melted ingredients, stirring thoroughly.
6. Sir in chopped nuts.

Note: Add an additional tbsp or two of 1/2 & 1/2 (or milk) if mixture becomes too stiff to stir. Continue to stir in thoroughly.

7. Spoon fudge into Pyrex dish, smoothing it out so that it reaches edges of dish. For final smoothing, place a piece of waxed paper over fudge and press by hand gently overall.
Let cool & set. Cut into squares.

[19] Eastern European Oxtail Soup

¼ cup oil
1 cup barley (not quick-cooking) rinsed
1 can diced tomatoes, undrained                   1 large potato, diced
1 clove garlic, crushed                                  2 carrots, sliced ½ inch thick
1 cup diced celery (@ 2 stalks)                      ¼ head cabbage, chopped
1 large onion diced                                       ¼ cup cornstarch or flour (optional)
1 to 2 lbs oxtails, rinsed and patted dry
6 whole black peppercorns
1 tsp salt
2 bay leaves
1 can beef broth
1/2 can tomato paste

In a large heavy-bottomed soup pot, sauté celery and onion in oil and 1/2 tsp salt over medium high heat.
Add oxtails and brown on all sides.
Add 3 cups water and clove of crushed garlic. Bring to a boil. Boil several minutes, skimming off frothy foam that comes to surface.
Add peppercorns, salt, bay leaves, beef broth & 1/2 can tomato paste. Cover and simmer (reducing heat to low) for @ 1-1/2 hrs. Stir occasionally.
Add barley, diced tomatoes, potato, carrots and cabbage. Bring back to a gentle boil. Reduce heat and continue to cook on low for additional 1 hr. or until carrots, barley & oxtails are tender. Stir occasionally.
To achieve desired consistency, add more water to dilute or to thicken add ¼ cup cornstarch or flour dissolved in ½ cup hot water. Remove the oxtails to a bowl temporarily if you are thickening the soup. Once the cornstarch or flour is thoroughly dissolved in the soup, return the oxtails to the pot. Allow to continue to heat on low for 10 to 15 minutes. Stir occasionally.

[20] Aunt Fran's Old-Fashioned Potato Salad (serves 4 or more)

4 - 5 medium to large potatoes
3 hard-boiled eggs, cooled
3 - 4 green onions (green part only), chopped
1/2 onion, diced
2 - 3 ribs celery, diced
1/2 green pepper, diced
4 - 6 sweet gherkins, diced
3 or more tbsp sweet pickle juice to taste
1 tbsp sugar (optional)
1/8 cup fresh parsley, diced (optional)
2 tbsp. black olives, diced (optional)
1/4 cup bacon bits
1/8 tsp celery salt
1/8 tsp ground black pepper
1/2 to 1 tsp kosher salt
@ 1 cup mayo or salad dressing
1/2 tsp yellow mustard
1/4 cup sour cream or 1 tbsp rice wine vinegar
Paprika

> Peel and cut potatoes into 3/4 inch cubes. Add potatoes to a 2-qt pot of salted water. Bring to a boil over high heat, reduce to a simmer and cook, stirring occasionally, until potatoes are tender and easily pierced with a folk @ 10 minutes. Drain and arrange potatoes in a single layer on a cookie sheet and allow to cool to room temperature @ 30 minutes

>In a large separate bowl, combine veges:  onion, celery, green pepper, sweet pickles, olives and bacon bits. Add seasonings and mix again to coat thoroughly.

>In a small separate bowl, combine mayo, mustard, (sour cream or vinegar -optional). Stir into veges to coat thoroughly.  Gently fold in and mix potatoes. Taste. Add more mayo to thicken - or sweet pickle juice to thin and sweeten or @ 1 tbsp. sugar or additional salt to taste. Carefully fold in 2 chopped eggs.

>Slice remaining egg w/an egg slicer. Lay slices over top of salad. Sprinkle w/paprika. Cover and chill 2 hours before serving.

Note: Any recipe should be adjusted to your taste. If you think it needs more of an ingredient - add it. Experiment! Cooking should be fun and as Ev says, "Don't be afraid to allow yourself to fail." In time you'll find yourself with a feel for a recipe you've used a number of times - and what to add or omit will come naturally. Enjoy!

[21] "Kielbasa i Haluski" (Polish Sausage with Cabbage & Noodles)

½ head green cabbage, chopped
1 onion, chopped
½ package “Kluski” noodles
2 links smoked or fresh Polish sausage
Canola oil or EVOO
Salt. pepper, paprika
3 tbsp butter
1/2 package of bacon bits (optional)

1. Cook sausage in boiling water for 10 mins. Drain and set aside..
2. Prepare 1/2  pkg Kluski noodles according to package directions Drain & set aside.
3.  Chop cabbage and onions. Saute in oil, salt, pepper and paprika until cabbage wilts.
     Remove from heat.
4. Slice sausage. In a separate pan, brown sliced sausage in 3 tbsps.butter.
5. Preheat oven to 350-degrees.
6. Add cabbage & onion to browned sausage.  Add 1/2 pkg of bacon bits (optional).
     Stir and heat together for several minutes.
7. Turn contents into 2 qt. covered casserole dish. Sprinkle with paprika.
8.  Preheat oven to 350-degrees. Bake covered for 20 minutes. Remove cover, stir and bake
     an additional 10 minutes.

[22] Spanish Rice

1/3 cup Canola Oil or EVOO
1 cup uncooked white rice
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cups water
1/2 can diced tomatoes
1 tsp salt
3 to 4 tsp chili seasoning mix

1. Heat oil in a deep skillet over medium heat. Add salt and saute onion, bell pepper and rice until rice is browned and onions are translucent.

2. Add water and tomatoes. Stir in chili seasoning. Cover and simmer 30 minutes, stirring frequently until rice is cooked and liquid is almost absorbed.

[23] Fried Sauerkraut

4 tbsp butter, EVOO or previously refrigerated bacon drippings
1 can sauerkraut, drained & rinsed
salt, pepper & caraway seed (to taste)
bacon bits (optional)

1. Melt butter, oil or bacon drippings in a large skillet.
2. Add drained, rinsed sauerkraut.
3. Sprinkle w/salt, pepper & caraway seed. Add (optional) bacon bits. Stir well to mix in seasonings.
4. Saute until browned, stirring frequently (turning the sauerkraut over and over as you go). Takes the "sour" out of sauerkraut.

[24] Katie's Pizza Soup

1-1/4 cups fresh mushrooms, thinly sliced
1/2 cup onion, finely diced
1 cup prepared bulk Italian sausage
1 clove garlic, minced
1 cup water
1 cup beef broth
1 - 15oz. can pizza sauce
1 cup pepperoni, diced
1/4 cup diced green pepper (optional)
1 cup diced tomatoes
1-2 tbsp oil
1/2 tsp oregano - 1/2 tsp basil- 1/2 tsp salt - 1/4 tsp ground black pepper
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella

1. In a saucepan, saute bulk Italian sausage, garlic, mushrooms, onions and (optional) green pepper in oil and seasonings.
2. Transfer sauteed ingredients to soup pot. Add water, broth, pizza sauce, tomatoes and pepperoni.
3. Cover and bring to a boil. Reduce heat. Add Parmesan cheese. Simmer 20 minutes.
4. Before serving, top with mozzarella cheese.

Serve with garlic bread sticks, cheesy bread sticks or Artisan bread.

[25] Monkey Bread

3 (10 oz.) cans refrigerated biscuits
1 (3.5 oz) pkg instant butterscotch pudding mix
3/4 cup sugar
1 tbsp ground cinnamon
1 tbsp nutmeg
1/2 cup finely chopped walnuts or pecans
1 stick butter, melted

1. In a large bowl, combine pudding mix, sugar, cinnamon and nutmeg. Stir in melted butter. Set aside.
2. Open biscuit tubes and cut each biscuit into quarters. Stir quartered biscuits into buttered flavorings, mixing gently but thoroughly.
3. Grease a Bundt pan with non-stick spray. Evenly spoon biscuit mixture into pan.
4. Bake 30-35 minutes in pre-heated 350-degree oven.
5. Remove from oven and cool in pan 20 minutes. Invert onto serving plate

[source: Carol Allen @ allrecipes.com]

[26] Korny's Krunchy Chicken

Ingredients:
½ bag of potato chips - or 3 cups cornflakes - crushed
1 egg
½ cup milk
1 stick butter
½ tsp salt
½ tsp pepper
Paprika
6 -8 drumsticks or 6 pieces of chicken cuts-your choice

Directions: Preheat oven to 400-degrees F.

Prepare Pyrex baking dish with non-stick cooking spray or coat with Canola or Peanut Oil.
Put potato chips or cornflakes into a Ziploc and crush. Pour into a pie plate or shallow bowl.
Rinse chicken in cold water. Pat dry with a paper towel and set aside.
Beat egg and milk together. Set aside.
Melt butter and stir in S&P. Brush onto chicken.
Dip chicken into egg and milk mixture.
Roll chicken in potato chips and arrange in Pyrex baking dish. (If any butter is left over, pour over chicken.)
Sprinkle with paprika. (Paprika helps the chicken to brown nicely.)
Bake @ 25 minutes - depending upon the heat of your oven - until golden brown and cooked through. Turn chicken at least once. Test by slicing into a piece of the chicken near the bone to be sure that it's neither red nor pink. Bake another 5 to 10 mins. if required.

[27] Baked Glazed Ham

1 – 6 to 9 lb. shank portion, smoked, fully cooked, bone-in or semi-boneless ham

Glaze: 3 tbsp Jelly (your choice), 1 tbsp honey, 1/3 cup maple syrup, 1 can carbonated soda.

1 cup brown sugar, packed, 1/2 tsp cinnamon,

1 can pineapple, undrained or fresh pineapple chunks or rings (optional)
Whole cloves (optional)
Maraschino cherries (optional)

Pre-heat oven to 350.
In a large bowl whisk together ingredients for glaze.
Brush glaze on cut-side of ham a few times while waiting for oven to come up to temperature. Place ham cut-side down in Pyrex baking dish. (You don't need a rack).
With a sturdy skewer, poke several holes about 1-inch deep through fat side of ham - or cross-cut, not too deeply.
Optional: cover ham w/hole cloves @ 2-in intervals.
Combine cinnamon and packed brown sugar. Pack the combination over ham.
Add remaining glaze and additional water to bottom of pan so that level is about 1/2-inch.
Cover tightly with aluminum foil and bake 15 to 20 mins/lb. (Remember this is a fully-cooked ham going in.)
Optional if baking @ 15 mins/lb: Remove ham from oven. Remove foil. Add pineapple to pan and attach maraschino cherries with toothpicks to top of ham. Return uncovered ham to oven. Baste @ 10 minutes for the next 30 minutes.
Remove ham from oven, cover loosely w/foil and let stand 15 minutes for easier carving.

Guaranteed – you won’t ever have a ham that’s too salty using this technique.

[28] Baked Mixed Vegetables

1 pkg frozen mixed vegetables (or any combination of 2 or more frozen vegetables)
½ onion, chopped
1 stalk celery chopped
1 cup shredded cheddar cheese
1 heaping tbsp. mayo
½ stick butter
1 tube crushed Ritz crackers, Townhouse or other crackers except Saltines
1 splash of milk.

1. In boiling water, slightly undercook the mixed veges according to package directions. Drain.
2. Put drained veges in a 2-quart casserole dish prepared with non-stick cooking spray.
3. Thoroughly stir together chopped onions, celery, cheese and mayo. Spread atop veges.
4. Melt the ½ stick of butter. Crush the crackers. Spread the crackers on top of the veges and pour the butter over top.
5. Bake uncovered @ 300-degrees for 30 minutes.
6. Remove from oven and stir thoroughly. Add a splash of milk, stir, and return to oven for 5-minutes.

Remove from oven. Stir thoroughly and cover. Serve immediately - or reheat covered dish in microwave for 2 minutes before serving. Mmmm...mmmm....mmmm!

[29] Baked Meatballs

Why stand at the stove and fry? : )

INGREDIENTS:

1 lb Ground Beef
½ - 1 lb Bulk Italian Sausage
1 large onion, finely diced
1 clove garlic minced
2 eggs lightly beaten
1 tbsp Worcestershire
1 cup freshly grated cheese (your choice) or shredded Mozzarella cheese
1 tbsp chopped fresh flat leaf parsley or 2 tbsp dried parsley flakes
1 tbsp Oregano
1 tsp Basil
S&P to taste
1 cup crushed Saltine crackers - @ ½ pkg
1 cup Italian-seasoned bread crumbs
Up to 1 cup lukewarm water

1. Preheat oven to 375-degrees and place two cooling racks atop a cookie sheet.
2. In a large bowl, combine meat, onion, garlic, eggs, Worcestershire, cheese & seasonings.
3. Add crushed crackers and bread crumbs to meat mixture.
4. Slowly add water ½ cup at a time. Do not add more water than necessary to achieve a moist mixture that holds its shape when rolled into meatballs. Form into golf ball size meatballs.
5. Arrange meatballs on racks on cookie sheet and oven bake 30 minutes. Remove tray from oven and turn meatballs. Return to oven and bake an additional 30 minutes - turning again when the aroma becomes delectable. The goal is nice, crisp brown meatballs, so work with 'em until they look good to you. Oven temps vary.
6. Remove from oven and place meatballs over paper towels in a large shallow bowl to drain any excess grease.
7. Prepare ahead of time and reheat in microwave - @ 2 minutes - if desired. Freeze remaining meatballs.

[30] Cabbage Salad Italiano

Wonderfully light and nutritious summer salad.!

Green Cabbage, finely shredded
Red Cabbage, finely shredded
Romaine Lettuce, finely shredded
1/2 onion sliced very, very thin
1/2 green pepper, sliced very thin
Radishes, sliced thin
Cherry tomatos, halved
1/2 can black olives, drained and sliced thin
Sunflower seeds
Italian dressing (or your choice of dressing)

Shred quantities as desired. Mix all - except sunflower seeds- in a large bowl . Cover and refrigerate until ready to serve. Remove from refrigerator. Mix in sunflower seeds. Toss lightly with Italian dressing (or your favorite dressing).

Serves a light salad portion for 4 - just enough contrast to pasta with meat sauce or ______?

Add a can of well-drained tuna and roll in wraps for a light calorie lunch or snack.

Note: for the thinnest slicing you’ll ever do, use a tomato knife for slicing veges in this – or any other- recipe.

[31] Oatmeal Walnut Crasin Cookies with White Chocolate Chips

Ingredients:
1 cup butter, softened (2 sticks)
1 cup packed brown sugar and 1/4 cup white sugar
2 eggs, lightly beaten
2 tsps vanilla extract
1-1/4 cups all purpose flour
1/2 tsp baking soda
2 tsps ground cinnamon
1 tsp salt
3 cups quick cooking oats
1 cup walnuts, chopped
1/2 pkg Crasins
1/2 pkg white chocolate chips
Directions:
1. Preheat oven to 325 degrees F
2. Cream butter and both sugars until fluffy. Beat in eggs one at a time. Sir in vanilla.
3. Combine flour, baking soda, salt and cinnamon. Stir into creamed mixture.
4. Mix in oats, nuts and craisins until blended together.
5. Stir ingredients thoroughly together until uniformly moist.
6. If required, add several tbsps of lukewarm water and keep stirring to assure the mix is moist.
7. Drop by heaping tablespoon onto ungreased cookie sheet, spacing 2-inches apart.
8. Bake @ 25 minutes until bottoms are golden brown.
9. Cool cookies on wire rack.

Good cookies - chewy with a nutty crunch. Has the "Andrea seal of approval." : )

[32] Ham Gumbo

1-3 Hambones 1/2 cup dried pinto beans
1 large onion peeled 1 can pork n'beans
several bay leaves 1 pkg frozen spinach
several whole peppercorns
2 chicken bouillion cubes
1 can diced tomatoes 1 can tomato paste
2 stalks celery, sliced 1 cup uncooked rice
2 carrots, sliced 2 cans chicken broth
1/2 tsp dried oregano 2 tbsp flour
1 cup shredded green cabbage

Note: This is a soup that should be simmered - not boiled - throughout the cooking time.

1. Place hambone(s) in a large soup pot. Toss in one large peeled onion,l several bay leaves and peppercorns. Cover pot. Set stove flame to medium and cook w/o lifting the lid for @ 3 hrs while the bones cook down and give up their meat - or fuss, if you must, and ease remaining ham from bone w/a wooden spoon during this time.

2. Remove hambone(s) from pot and, on a cutting board, remove any remaining ham from bones and add to soup pot.

3. Add 2 cloves peeled garlic that have been "smacked" w/the flat of a knife. Toss in bouillon cubes. Cover and simmer 20 minutes. Remove cover and skim fat.

4. Add 1 can diced tomatoes, tomato paste, celery, carrots, oregano and pinto beans. Cover and simmer one hour, stirring occasionally.

5. Add 1 can pork n'beans (undrained), 1 pkg frozen spinach (thawed and drained) and green cabbage. Stir in and simmer uncovered for 1 hour.

6. Add 1 cup uncooked rice, 2 cans chicken broth and 2 tbsp flour. Increase heat to hear boiling for 5 minutes to dissolve flour - while stirring in the process. Then reduce heat and simmer 1/2 hour - uncovered if soup needs thickening - covered if it's already thick enough for your taste.

7. Remove from heat. Stir and cover until time to serve.

[33] Pork Chops with "Kapusta" & New Potatoes

Kapusta" is the Polish word for sauerkraut. This
recipe highlights the way to use seasonings to turn
plain old sauerkraut into Polish kapusta.

INGREDIENTS:
3 to 4 thick center cut pork chops
2 tbsp cooking oil
½ stick of butter, cut into pats
1 large onion, chopped
1 cup fresh mushrooms, sliced (optional)
8 new (red) potatoes, washed
½ tsp salt
¼ tsp black pepper
½ to 1 tsp caraway seed
½ tsp white sugar
¼ tsp dried thyme
1/8 tsp celery seed
2 – 14 oz cans sauerkraut, drained and rinsed
½ head of green cabbage, sliced
1 can chicken broth

DIRECTIONS:

Preheat oven to 350-degrees
Slice cabbage. Place sliced cabbage and new potatoes in a large pot. Cover with water and bring both to a boil on high heat. Cook 5 minutes. Drain and set aside.
Dice onion and slice (optional) fresh mushrooms. Set aside.
In a skillet, brown pork chops in oil. Remove chops and drain on paper towels.
Add 4 tbsp butter to skillet and sauté onion and (optional) mushrooms.
Add seasonings to the sauté
Halve new potatoes.
In a large bowl gently combine sauteed onion (and optional mushrooms), sauerkraut, cabbage, potatoes and chicken broth. Turn everything into large Pyrex dish (lightly sprayed with non-stick cooking oil).
Place pork chops atop sauerkraut and cabbage. Position potatoes to surround the chops - .i.e. don’t set the chops on top of potatoes.
Cover baking dish with foil. Bake 20 minutes. Remove foil. Turn chops and stir sauerkraut, cabbage and potatoes. Replace foil and return to oven to bake for another 20 minutes.
Remove foil and bake uncovered for 10 minutes.

[34] Great EGG SALAD

8 eggs - hard boiled, cooled and peeled
Mayonnaise to taste (approx. 1/2 cup)
1 tsp yellow mustard
1/4 tsp paprika
1 tsp sweet relish or 2 sweet pickles finely diced
1/4 cup onion, diced
1/2 cup celery, diced
1/4 cup green pepper, diced
1 avocado, chopped - OPTIONAL
Salt & pepper to taste

1. Chop eggs. Set aside in large bowl and refrigerate.
2. Dice onion, celery, green pepper. Set aside in separate bowl and refrigerate.
3. In a small bowl, combine mayo,mustard, paprika and relish.
4. Gently combine mayonnaise mixture with eggs
5. Add diced veges and combine gently.
5. Sprinkle with S&P and stir gently.
6. Refrigerate until serving.

[35] Homemade Chicago-Style Deep Dish Pizza

1 pkg Pizza Crust Mix
1 jar Pizza Sauce (or your own sauce)
1 pkg sliced Mozzarella cheese
Pizza toppings of your choice:
Meat (sausage and/or pepperoni), green pepper, onion, canned or fresh mushrooms, fresh spinach, canned or fresh diced tomato, black olive...

1. Prepare pizza crust mix according to package directions and press into a cake pan.
2. Pre-bake crust FOR LONGER than recommended in package directions. You may add an additional 2 - 3 minutes until the crust is done from a pale brown to golden brown going on darker brown.
3. Remove crust from oven and allow to cool for 5 to 10 minutes.
4. Add toppings. Begin by putting 2 to 3 tbsp of pizza sauce over crust, smoothing it out until the crust is covered with sauce. Add layer of meat (sausage and/or pepperoni), onion and tomatoes. Cover with 3 slices of mozzarella and another 1 to 2 tbsp sauce. Smooth sauce to cover toppings..
6. Continue to layer - adding any remaining veges, mozzarella and sauce.
7. Bake @ 475-degrees for approximately 20 to 25 minutes until mozzarella is melted, browned and sides of pan are bubbling.
8. Remove from oven and allow to stand for 5 minutes before cutting.

Plate slice of deep dish pizza and microwave 1 to 2 minutes if it doesn't come out of conventional oven hot enough for your taste. (It never does for me.)

[36] Tuna Salad Nicoise

Ingredients:
Green salad: lettuce (iceberg and/or romaine) with other fresh veges of choice: stemmed fresh spinach, sliced fresh mushrooms, diced tomato, thinly sliced onion, cucumbers & green pepper, and radishes, shredded red cabbage and carrot, and thinly sliced celery on the bias.

2 hard-boiled eggs, quartered or sliced
Baked or microwaved potato, peeled and diced
2 cans of albacore tuna, thoroughly drained
Crumbled bacon
Italian Dressing or Oil & Vinegar
Fresh Baked Bread

Preparation: In a large bowl, combine salad, potatoes, tuna and bacon. Add dressing and toss thoroughly but gently. Top with eggs and plate. Serve with additional dressing, if desired, and fresh bread.

[37] PRIME RIB - You'll never fix it any other way - Recipe

Prime Rib (Roast) - weight of your choice

Preparation time varies. Read through the following instructions to determine how much time to allow.

Preparation: Roast may be refrigerated but must not be frozen. Take a refrigerated roast out and allow to set a room temperature at least 4 hours before cooking. If frozen, the roast must be thawed in the refrigerator - 24 to 48 hours (depending upon size) - BEFORE it is finally set out for a good 4 hours prior to cooking.

Place oven rack in the center of the oven and preheat to 500-degrees. When oven comes up to temperature, do not open the oven door for another 10 to 15 minutes. The oven must be HOT!

Put a mixture of S&P onto a plate large enough to hold the roast. Add other spices to S&P mix, if desired. Rub all sides of roast w/good olive oil -EVO is great - and then roll all sides of roast in the S&P mix. It will cling to the olive oil.

Place roast in a large baking pan (Pyrex or other) and ensure that the roast is sitting level in the pan. Crush aluminum foil and wedge under roast, if necessary, to ensure that the roast is level.

Put the prime rib in the oven on the center rack and set a timer to 5 MINUTES PER POUND.
Do not open the oven door during this searing process. When timer beeps, searing is complete. TURN THE OVEN OFF. Set a timer and DO NOT UNDER ANY CIRCUMSTANCE OPEN THE OVEN DOOR FOR THE NEXT TWO HOURS. If you prefer beef more well-done than pictured, increase baking time to 6 or 7 minutes per pound.

We've used this method with roasts of 2 to 5 pounds with excellent results. Comes out of the oven and onto the plate exactly as pictured. The only drawback is that the oven must not / cannot be used for preparing anything else. So forget baked potatoes and go with mashed potatoes and veges of choice prepared stove-top.

[38] Deep-Dish Chicken Pot Pie

MAKES TWO PIES

Ingredients:
4 deepdish pie shells
1/2 fully cooked/roasted leftover chicken, diced
1 clove garlic, crushed or 1 tbsp pureed garlic
2-3 tbsp EVOO
1/2 onion, diced
1 cup fresh mushrooms, sliced or 1 can mushrooms, drained
S& P to taste
1/2 to 1 cup chicken broth
1 tsp Poultry seasoning
1 can Campbell's Cream of Celery Soup
1/2 cup shredded mozzarella cheese
1/2 can chicken gravy
2 pkgs frozen mixed veges (any style - or 1 of each of 2 styles), thawed and drained
1/2 cup frozen peas, thawed and drained

Directions:

1. In a large skillet, saute' onion & garlic in EVOO, add mushrooms and continue to saute' @ 5 mins.
2. Season onions & mushrooms with S&P & poultry seasoning while sauteeing.
3. Stir in shredded mozzarella - and keep stirring . Add an amount of chicken broth to keep cheese from sticking while it melts.
4. Add Cream of Celery soup - and more chicken broth if mixture is too thick.
5. On medium heat, stir in chicken, mixing to coat evenly.
6. Remove from heat and allow to cool about 5 minutes.
7. Put veges in a large bowl and stir in chicken mixture. Combine completely.
8. Divide chicken & veges evenly, pouring contents into two pie shells. Pat down to fill pie shells evenly from edge to edge.
9. Invert remaining pie shells over top (to form top crust). Allow to stand about 5 mins - then ease top crust out of aluminum pie tin.
10. Once released, crimp pie shell edges together and cut slits in top pie crust if necessary.
11. Place pies on cookie sheet and bake on center rack in pre-heated 350-degree oven approx. 40 mins. Crust should be golden brown
and contents should be steaming/bubbly through pie crust vents.

[39] "Mug Crumble Cake"

1. Put 1 tbsp butter in a coffee cup & microwave 10 to 15 secs to soften butter.
2. Remove cup from microwave. Add 1 tbsp sugar to each. Cream sugar & butter.
3. In a separate bowl, whisk an egg. Divide the egg between the 2 cups.
4. Add a drop - just a DROP - of vanilla to each cup.
5. Add 1/4 cup flour and 1/8 tsp baking powder to each cup.

6. Prepare crumb topping in a separate bowl as follows:
Cream together: 1 tbsp softened butter, 2 tbsp flour, 1 tbsp brown sugar, 1 tsp cinnamon
7. Stir together contents of cups and, dividing the crumb topping between them, top each cup.
8. Microwave one minute or more in 10 second increments until done to your liking.
9. Crumble cake will be VERY hot when done. Allow to stand until cup is cool to the touch.
10. Optional: Add a little cream or warm maple syrup. Enjoy!

Serves two. If dining alone, cover the second cup with plastic wrap & refrigerate. To reheat, remove contents from cup and microwave 1 minute or more in a bowl. Then follow step 10 - or add a scoop of vanilla ice cream.

[40] HOMEMADE ORIENTAL / BAR-B-Q WINGS
1 dozen frozen wings - thawed
1 cup soy sauce
1/2 cup white sugar
1/2 cup brown sugar
3 tbsp. white vinegar
1/4 cup honey
3/4 cup chicken broth
Place thawed wings in a large bowl. In a separate bowl, combine ingredients. Pour over wings. Marinate 1 hour, turning wings occasionally so that all sides are marinated. Substitution: Skip the sugars, honey & vinegar and, instead, combine 1 cup Sweet Baby Ray's Bar-B-Q sauce (or your favorite) with 3/4 cup soy sauce and 3/4 cup chicken broth.

Optional breading:
In a large Ziploc bag combine: 1-1/2 cups bread crumbs, 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp black pepper. In a small bowl, whisk one egg and 1 tbsp. water. Dip wings in egg and place in Ziploc. Shake to coat.

Place rack(s) over cookie sheet. Spray racks w/non-stick coating. Bake 30-35 minutes in pre-heated 425-degree oven. Turn wings half-way.

[41] OVEN-BAKED BREADED PORK CHOPS 4 to 6 pork chops @ 1/2-inch thick
2 cups crushed saltine crackers (@ 1 pkg.)
1/4 cup flour, 1/4 cup cornmeal, 1/4 cup bread crumbs
3 tbsp. paprika, 2 tsp sugar, 2 tsp onion powder, 1/4 tsp oregano, 1/4 tsp garlic powder
Salt & pepper, 1/4 cup olive oil, 1 egg (whisked), 2 tbsp. water
Directions:
1. Completely thaw pork chops.
2. Combine crushed crackers, flour, cornmeal, bread crumbs and spices in a large Ziploc bag. Shake well.
3. In a bowl, combine oil, whisked egg & water.
4. Dip each pork chop in oil, egg & water mix. Place into bag with breading mix and shake to coat.
5. Place pork chops on a shallow-sided baking pan (like a cookie sheet) sprayed w/non-stick coating.
6. Bake @ 350-degrees for 1 hour, turning pork chops half way through baking.

[42] "SEAFOOD CAKES"

with Fresh Crab or Salmon, Grilled Tuna Steak, or Cooked Chopped Shrimp

1 pound fresh crabmeat (or similar quantity of other seafood)

1 cup crushed crackers (Ritz or other favorite - but not saltines)

2 whole green onions, finely chopped

1/4 cup each of finely chopped bell pepper & celery (or 1/2 cup of either)

1/4 cup tartar sauce or mayonnaise

2 eggs, beaten

1 tsp Worcestershire sauce

1/2 lemon, juiced

Dry seasonings, combined: 1 tbsp Chesapeake Bay or Old Bay Seasoning, 1 tsp dry mustard, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup seasoned bread crumbs

Flour or panko bread crumbs for dusting

1/2 cup canola or peanut oil for frying

In a large bowl, mix all ingredients except for the flour/bread crumbs (for dusting) and oil for frying. Shape into patties and freeze for 30 minutes.  Remove from freezer and turn patties. Return to freezer for another 20 to 30 minutes. Remove from freezer and allow to stand at room temperature for 10 minutes. Dust both side of patties with flour/bread crumbs.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place seafood cakes in pan and fry until browned - about 5 minutes. Carefully flip cakes and fry on other side until golden brown - about 5 minutes. Serve warm with preferred sauce.

This recipe makes a mildly spiced seafood cake. For more "kick," adjust seasonings as desired. Seafood used should be moist but not wet - drain thoroughly and blot dry as necessary.

[Adapted from Paula Dean's Crab Cakes recipe]

[43] Backyard BBQ: RIBS...FOIL-GRILLED POTATOES...GUACAMOLE SLAW

RIBS HOW TO: see recipe [49]
FOIL-GRILLED POTATOES-ONIONS & PEPPER:

Ingredients:
4 or more medium to large white or red potatoes (serves 4- adjust to # of servings needed)
1 large green pepper, sliced in chunks
1-2 onions, sliced large
S&P and paprika.
EVOO

Directions:
1. Boil peeled (white) potatoes - or skins-on red potatoes for 10 minutes. Cool and drain.
2. Slice potatoes into large slices.
3. Slice green pepper into large chunks.
4. Slice onion into large slices.
5. Arrange alternating potato, onion and pepper onto a large slice of aluminum foil.
6. Pour EVOO and seasoning over top of veges and tightly seal up the foil.
7. Put foiled veges on grill while ribs are grilling.

GUACAMOLE SLAW:

Ingredients:
Andrea's recipe guacamole (check back again soon)
1 bag broccoli slaw mix
1/2 red bell pepper, julienned
1 tbsp. cider vinegar
2 tbsp. olive oil & 1 tbsp. mayo (or no mayo & 3 tbsp. olive oil)

Directions:
1. Combine guacamole, vinegar, oil and (optional) mayo
2. Add slaw and red bell pepper. Toss to combine.
3. Refrigerate 30 to 60 minutes before serving.

[44] FOOL-PROOF OVEN FRIES

Our collection of homemade recipes ​from the garden and other favorites. See the INDEX and scroll down for recipe.