Chicken Special

This recipe was originally posted on my main blog. It is from Gladys Taber's book called Still Meadow Cookbook.

Chicken Special

4 split chicken breasts
(I’m sure this would work with deboned chicken breasts, reducing cooking time)
butter
1 pkg. cream of leek soup
1 1/2 cups of milk or half and half (may need more later)
1 can mushrooms (optional)

Brown chicken in butter just until golden. In a saucepan, combine soup and milk, just until boiling, stir constantly. Pour over chicken.

Simmer 30 minutes

Add the mushrooms, liquid and all. If not using mushrooms, you may need to add another 1/2 cup milk or half and half. Simmer another 15 minutes.

She said the chicken should be "butter tender".

Indian Fry Bread

My daughter called for this recipe this afternoon. I thought I'd post it now, since it is already typed for sending in an e-mail.

I made this often when she was growing up. I still make it once in awhile. The recipe is inexpensive and makes a wonderful treat on a cool day. You just have to watch the little ones when frying and yourself (ask me how I know...ouch!).

Indian Fry Bread

4 C. flour
5 teaspoons baking powder
1/4 C. sugar
1 teaspoon salt
1 package yeast (1 1/2 to 2 teaspoons bulk yeast)
2 C. warm water

Mix all the dry ingredients together in a large bowl. Add the water, work into flour mixture.

Pat the dough into approx. 1" thicknesses (any thicker and it doesn't cook in the middle) - use extra flour to avoid stickiness. Cut dough with 3" biscuit cutter.

Heat oil and when hot, fry pieces of dough until brown. Turn and fry the other side.

Do not let oil get too hot or bread will cook on the outside and be doughy on the inside.

Drain and immediately toss in either conf. sugar or a cinnamon-sugar mixture. (Or, it can be left plain and served with butter and jelly.)

There is no rising time in this recipe. They "puff" in the hot oil.

Note:  Recipe was from a newspaper article about the Feast of the Hunter's Moon.

Sunday Dinner -- Cold weather favorites

It's going to be warm in the Midwest today but cool weather is just around the corner. I had to blink a couple of times when I saw our end-of-the-week forecast. It's almost sweater time! Here are a few of my favorite meals for cooler weather.

Most of these recipes came from friends and they are made often in the Winter. I make a "hearty" meal like these two or three times a week and I serve soup for dinner at least twice. Since we usually have cereal or oatmeal for breakfast, I'll also serve breakfast-for-dinner once in awhile.

Strombolis

Preheat oven to 350 degrees.

1 teaspoon garlic powder
1/2 to 1 stick butter
Paprika and/or Lawry's seasoned salt

Mix together and set aside.

1 lb. or more Hamburger (according to how many you have to feed)
1/2 onion, chopped
1/2 cup tomato sauce
1/2 cup ketchup
1/4 cup parmesan cheese
1/4 teaspoon fennel
1/2 teaspoon garlic powder
1/8 teaspoon Italian seasoning (or simply basil, oregano, etc.)
1/4 cup mozzarella cheese

4 - 6 buns to serve three or four people. Recipe can very easily be increased.

Brown meat. Add onion, tomato sauce, ketchup, parm. cheese, and sices. Cook approx. 20 minutes. Brush buns with the garlic butter mix. Spoon meat onto buns. Sprinkle with cheese. Wrap each bun with foil. (They can be frozen at this point and baked later.) If you want to make ahead to serve later that day, just be sure to spread garlic butter mix on both buns to keep them from getting soggy.

If not frozen, heat 15 min. in 350 degree oven.

Peek-A-Boo Stew
(former called No Peek Stew but young daughter changed it)

Preheat oven to 325 degrees

1 - 2 pounds of round steak, cut into cubes (or buy stew meat)
3 - 4 potatoes sliced (I wash them and leave the skin on for nutrients)
3 - 4 sliced carrots
2 sliced celery stocks
1 - 2 sliced onions
Tomato juice to cover (I often use a large can of Italian style tomatoes instead)
2 - 3 Tablespoons Minute Tapioca (original recipe called for this but I rarely have it in the pantry)

Oil or butter a 9 x 13 dish. Layer the ingredients in order given, starting with the meat. Cover with foil and bake at 325 degrees for 2 - 3 hours. After two hours, I usually turn the oven down to 300 if I'm keeping it in a full three hours. I have also baked this for 1 1/2 hours at 350 degrees.

Chicken Pot Pie

Preheat oven to 400 degrees.

Cooked chicken, shredded
1 large package of frozen mixed vegetables
1 - 2 potatoes, cooked and sliced (this was not in the original recipe but I always add them)
1 small can chicken broth (or one pint homemade chicken broth)
Flour, butter, salt, ground coriander, garlic powder, onion powder
1 pie crust, homemade or Pillsbury

Defrost vegetables completely (I leave in frig all day) or cook them, drain any water completely. Make a roux with butter, flour, spices and broth by melting butter, stir in flour and spices, when they thicken, add broth and whisk until lumps are gone.

It's hard to know exact measurements but I'll guess at 1/2 cup flour, 1/2 stick butter, 1/4 teaspoon coriander, 1 teaspoon salt if using unsalted broth (don't add any salt at this time if using salted broth), 1 teaspoon garlic powder and one teaspoon onion powder. After you make it the first time, you can adjust ingredients. I actually use slightly more coriander because I like the taste. It was in the original recipe.

In deep pie pan or 9" deep cake pan (I have also used a round casserole dish), layer chicken, then cooked potatoes (they must be cooked ahead or they won't be done by baking time), and the vegetables. Press down if they are too near the top. Pour liquid mixture over these ingredients. Place pie crust on top and press edge onto side of cooking pan to keep it from shrinking. Poke top a few times with sharp knife to let out steam when baking.

Bake 45 minutes to one hour. Watch that crust does not get burned. Let set a little before serving to cool (about ten to fifteen minutes). There are never any leftovers when I make this.

Chicken Chimichanga

Preheat oven to 475 degrees

2 1/2 cups cooked and shredded chicken (approx.)
1/2 cup taco sauce
1/2 cup chopped onions (more or less to taste)
1/2 teaspoon salt
8 flour tortillas
1/4 cup melted butter
2 cups shredded cheddar cheese

Combine chicken, taco sauce, onion and salt. Simmer five minutes.

Brush one side of tortilla with butter. Spoon about 1/8th meat mixture onto unbuttered side. Roll up after putting cheese on mixture. Plate seam side down in 9 x 13 dish (well greased)

Bake 10 to 13 minutes. Serve with sides you would use for taco dishes.

Yes, your hands will get messy putting this together but it's a delicious dish. You can add other items like green chilis, too. This was given to me by a former pastor's wife who took it to pot lucks.

Chicken Tacos

3 pounds chicken or turkey, cooked and shredded*
2 teaspoons salt
2 teaspoons onion owder
1 package taco seasoning
1 1/2 cups broth (water can be used but it's not as tasty)
Taco shells
Cheese, lettuce, chopped tomatoes, taco sauce

Combine meat, salt, onion powder, taco seasoning together. Then add the broth. Simmer about half an hour.

Serve in taco shells with cheese and veggies to taste.

*My friend who gave this recipe to me is married to a Hispanic man and had a big family. She would simmer a whole chicken to use for this recipe. When turkeys are inexpensive, she'd simmer a turkey in her stock pot instead. It's also a good way to use up extra turkey already baked.

Chicken Enchiladas

Preheat oven to 350 degrees

1 whole chicken, cooked (or 4 chicken breasts, cooked) and meat shredded
2 cans cream of chicken soup
1 cup sour cream
1 small jar taco sauce
10 - 13 flour tortillas
12 oz. package shredded cheese (cheddar, colby, jack, whatever you like)

Combine cooked chicken, soup, sour cream and taco sauce in a pan. Heat until warm, blend well.

The original recipe calls for quick frying shells to make them hot and soft, drain. I have used them without cooking but quick frying does gives a better taste and texture. It just takes more time and has more fat. It's worth it once in awhile, though.

Fille middle of each tortilla with mixture, roll up.

Place seam side down in a 9 x 13 dish. Pour remaining sauce over them. Top with cheese. Bake until heatd through and cheese is melted. (I'd say 15 to 20 minutes)

This is another recipe given to me by a friend who took it to pot lucks we attended.

Cheesy Brat Stew and Oatmeal/Cherry/Toffee Cookies

Here are two more of my recipes transferred from my regular blog. The cheesy brat stew is one of my son's favorite meals. He burns off all calories! The cookie recipe is a former Martha Stewart "Cookie of the Week". I used to make it only at Christmas but now I make it more often (dried cherries are cheaper than they used to be).

Cheesy Brat Stew

1 1-lb. Polish Sausage
I use Polish Sausage but original recipe was 6 fully cooked Brats
4 medium potatoes, cooked, peeled and cubed
1 16-ounce can cut green beans, drained
1 103/4-ounce can condensed cream of mushroom soup
1 cup shredded cheddar cheese (4 ounces)
I have also used an 8 oz. pkg. of Velveeta when I was out of cheese
1 small onion, chopped

Combine everything and place in a 3 quart casserole. If I'm substituting Velveeta, I combine it first with the soup and then add the remaining ingredients.

Bake covered in a 350 oven for about 45 minutes or untill heated through.

Makes 8 servings unless you are serving my guys.

Honest, I usually do cook healthier meals but this is one of their comfort foods.


Oatmeal/Cherry/Toffee Cookies

1 1/2 C. flour
1 t. baking soda
1 C. butter, room temperature
3/4 C. granulated white sugar
3/4 C. brown sugar
1 egg
1 t. vanilla
1 C. each: dried cherries, chocolate chips, Skor's toffee bits
1 1/2 C. oatmeal

Preheat oven to 350 degrees.

Sift flour and baking soda. Cream butter, sugar, egg and vanilla. Combine with flour mixture.
Add oatmeal, then dried cherries, chocolate chips and toffee.

Drop by teapoons on cookie sheet and bake 8-10 min.*

*The original recipe called for the dough to be divided into three logs, rolled in plastic wrap, chilled, then sliced and baked. I found this caused the cookies to crumble but it did make it easy to freeze and bake later.

My pancake recipe

Here is the pancake recipe originally on my main blog. I made these this morning and sprinkled blueberries on some and finely chopped pecans on others.

Republished to add: This is also a Beverly Nye recipe

My Favorite Pancakes
2 cups buttermilk
1/4 cups oil (I use canola or mild olive oil)
4 eggs
2 cups flour (it holds up well to all whole wheat flour)
2 t. soda
1 t. baking powder
dash salt
(I also add a teapoon...or two...of vanilla to the wet ingredients)

Mix wet ingredients very well then add flour mixture. Mix only until blended, there will still be some lumps. If it is too thick, you can add a little milk.

I put about a ladle at a time on a hot skillet. Of course, ladles come in different sizes! I find it easier to make a few smaller pancakes then one big one. They are difficult to turn. When bubbles start coming up around the edges and the pancake is somewhat firm in the middle, they can be flipped onto their other side.

To add fruit or nuts, ladle batter onto hot skillet. Sprinkle with fruit or nuts. When bubbles start popping up and center of the pancake looks firm, turn pancakes over and cook until finished on the other side. If you are using frozen fruit (like frozen blueberries), it takes a little while longer to cook well enough to turn the pancake.

Two great cake recipes

I was reading over some Holiday recipes the other day. I thought you might like these two recipes to use in the months ahead. Since both are better made ahead, they are perfect for Holiday cooking.

The first recipe, Chocolate Chip Apple Cake, came from a friend so it's known as "Sheila's Cake" in our house. It's probably the cake both my daughter and I bake most often. It's best made the day before but I have to hide it to do that.

The lemon cake is one I made for my daughter's wedding open house. She had a small wedding and reception but a large open house for friends a couple of weeks after the wedding. I like to include something chocolate, something lemon and perhaps something with berries for buffets. People raved about this cake. It's a Lora Lee Parrott recipe from one of her cookbooks. This cake needs to be made at least one day before serving, also.

Chocolate Chip Apple Cake

Preheat oven to 325 degrees*

2 sticks butter - soft (I often use 1 stick butter and 1/2 C. canola oil instead)
2 C. sugar
3 eggs
1/2 C. water
1 Tablespoon vanilla
2 1/2 C. flour
2 Tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon (a pinch) of salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 C. apples, peeled and chopped
12 oz. bag semi sweet chocolate chips

Cream butter (or butter and oil) and sugar. Add eggs and mix, then add water and vanilla.

Stir together flour, cocoa, soda, salt and spices. Beat into creamed mixture. Add apples and chocolate chips.

Pour batter into greased tube or bundt pan. Bake for 1 1/4 hours. Cool on a rack.

*My daughter made these into cup cakes. I'm thinking she baked them at 350 for 15-20 minutes. Just check after fifteen minutes to see how they look, then check every five minutes and write down how long it took (which I didn't do).

Lemon Gelatin Cake

Preheat oven to 350 degrees.

1 package yellow or lemon cake mix
1 package lemon Jello-O (3 oz.)
1 C. boiling water
dash - salt
4 eggs
3/4 C. vegetable oil
2 C. conf. sugar
1/2 C. lemon juice

Combine boiling water with Jell-O. Set aside.

Beat eggs lightly, add oil, salt, Jell-O mix, and cake mix. Beat for two minutes on medium speed.

Bake in a 9 x 3 dish for 30-45 min.

When baked, pierce all over with fork. Mix conf. sugar with lemon juice, pour over cake while it is still hot. This creates a glaze when it cools.

Make a day or two before serving.

Tea Time - Amish Pumpkin Bread & Cranberry Bread

These are the two quick breads I serve the most (especially Fall and Winter). Last year we were in the process of moving after Christmas and I forgot to purchase cranberries for my freezer. I am so glad cranberries will be appearing on grocery store shelves soon.

I went to a reception last year, in association with the local youth symphony. I love to see how caterers present their food and at this reception, I found the answer to the household "nut argument". My husband loves nuts in breads, my son hates them.

At this reception, they had made a bread without nuts (I think it was a zucchini bread), slicing it as usual on one plate. On another plate, they had cut the bread into thick slices and then cut those slices into quarters. They buttered these quarters and had dipped the butter side into finely chopped nuts before serving. What a great idea! Same recipe, one plate with nuts and one without...genius. Why hadn't I thought of that? I believe replacing the butter with cream cheese would be nice, too.

The first recipe, Amish Pumpkin Bread, came from Country Woman magazine (somewhere in the 1980s I believe). This is from the diary series written by an Amish farm wife. It always gets raves. The Cranberry Bread recipe is from Ocean Spray.

Amish Pumpkin Bread

Preheat oven to 350 degrees
1 1/2 Cups brown sugar1 C. vegetable oil (I use canola or mild olive oil)
4 eggs, beaten
1 lb. can pumpkin (cans are less than 1 lb., just get the closest to 1 lb. you can find)

3 1/2 C. unbleached flour, whole wheat flour or a half-half mixture of the two
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon each cinnamon, allspice and nutmeg
(or 2 teaspoons apple pie spice, I use the Kroger brand)

2/3 Cups water (I measure this out first and set it where it can't be forgotten)

1-12 oz. package semi-sweet chocolate chips (or 2 cups if you buy in bulk)
Chopped nuts can also be added if desired.

Mix sugar, oil and eggs together. Add pumpkin and beat very well. Add dry ingredients, then water, stirring just until mixed.  Don't forget the water!  Fold in chocolate chips.

Bake at 350 degrees for 1 hour (check after 45 minutes, though).


Cranberry Bread

Preheat oven to 350 degrees

1 Package cranberries, chopped
2 tablespoons grated orange zest
4 Cups flour- unbleached, whole wheat or half-half mixture
2 Cups sugar (all white or 1 C. white with 1 C. brown sugar)*
1 teaspoon baking soda
3 teaspoons baking powder
2 teaspoons salt
4 tablespoons vegetable oil or butter
1 1/2 Cups orange juice
2 eggs, beaten
1 to 1 1/2 Cups chopped nuts (optional)

Chop cranberries if you have a food processor (they work without being chopped, too). Mix cranberries, nuts and orange peel. Set aside.

In large bowl, mix flour, sugar, baking powder, baking soda and salt. Cut in shortening. (I usually use oil, which I just mix with the orange juice and eggs before adding to flour mixture.)

Stir in orange juice and eggs, mix just to moisten. Fold in cranberry mixture. Spoon into prepared pan.

Bake 60 minutes. Cool 15 minutes before taking out of pan.

For muffins: Preheat oven to 400 degrees and bake 25 - 35 minutes.

As with a lot of quick breads, both of these breads taste better the next day but they rarely last that long in our house. They definitely slice easier the second day.

*I now use 1 1/2 cups sugar

Sunday Dinner -- Casseroles

Both of these casserole recipes are family favorites from my mother-in-law.  The Holiday Spaghetti gets its' name from the red (tomatoes) and green (green peppers) colors.

 The Holiday Spaghetti, just before popping in the oven to melt additional cheese

Holiday Spaghetti

Preheat oven to 350 degrees

1 medium onion, chopped
1 green pepper, chopped
1 C. mushroom slices (fresh or use 1 can sliced mushrooms)
1 lb. ground beef
1 t. salt
1 t. sugar
3 1/2 C. tomatoes (large can, I like diced or stewed Italian style)
8 oz. spaghetti -- boiled, drained (whole wheat holds up well here)
1 or 2 C. grated cheese

Brown the ground beef and drain. Add onions, green peppers and mushrooms. Add tomatoes, salt, sugar and spaghetti. I fold in one cup of grated cheddar cheese at this time and then sprinkle some more cheese on top of the hot casserole before serving. My mother-in-law only sprinkled one cup of cheese on top of the casserole before baking. Either way, it's good.

Bake at 350 degrees for 30 minutes. Serve hot.

Stella's Chicken Casserole

Preheat oven to 350 degrees

1 Pkg. Uncle Ben's original long grain & wild rice
Small amount of regular white rice (optional)
1 envelope onion soup
1 can each: Cream of Chicken, Cream of Celery, Cream of Mushroom soup
3/4 can water (soup can)
1/4 C. melted butter
Chicken pieces (either a cut up fryer or all chicken breasts on the bone)

Add enough white rice to Uncle Ben's mix to make one cup (if necessary). I have used only the Uncle Ben's if I didn't have extra rice. I have also used only two soups although I think it is better with the three soups.

Mix first six ingredients and pour into greased 9 x 13 dish. Place chicken on top. Sprinkle chicken with salt/pepper. Pour melted butter over chicken. Cover with foil. Bake one hour. Take foil off, bake until chicken is browned (15 - 30 min).

This is not a diet dish! However, it's a great dish to serve company or to serve on Sunday Dinner.

Key Lime Pie

This is one of my favorite pies to make because I can keep the ingredients on hand at all times in the pantry (and frig...and freezer). I prefer to use fresh whipped cream for the Key Lime pie but I often use Cool Whip for that very reason (I keep one or two small containers of Cool Whip in the freezer).

Also, I usually don't purchase many premade items. However, I always try to have a couple graham cracker crusts in my pantry. I like to buy the crusts that are a little bigger (they say two more servings on the label).

 
Key Lime Pie (my husband's favorite)

• 1 14 oz. can sweetened condensed milk
• 4 egg yolks
• 1 lime's zest (optional, I don't add very often)
• 1/2 C. key lime juice (check the asile where bottled lemon juice is sold)
• 1 9" graham cracker crust
• Cool Whip or whipped cream

Preheat oven to 350 degrees.

Whip together sweetened condensed milk and egg yolks for a couple of minutes. This is the real secret to a great texture. Add the key lime juice and zest (if you're using it). Whip another minute.

Pour into 9" graham cracker crust and bake 15 minutes. Let cool completely.

Either spoon a layer of Cool Whip on top or serve with whipped cream. Yum....

Sorry for the delay

I'm hoping to be adding many more recipes this week.

It's been a busy week with our homeschool work beginning and my son's Jr. College classes adding three trips to a nearby town each week. Did I mention fencing classes? (Him, not me, hehehe...)

Great new cheesecake recipe

I just tried this cheesecake recipe from Heart of the Home cookbook (by Susan Branch). I wanted to try something new as a treat for the guys and they both love cheesecake. I liked this one because it can be made in a regular 9" pie pan.

In the recipe, she makes her own graham cracker crust but I kinda' cheated and used a storebought graham cracker crust. I was busy... Also, it calls for lemon juice and I didn't have any right then so I used the key lime juice I had in the frig. My husband loved it but then again...that's why I have key lime juice in the frig (to make key lime pies, his favorite). He thought this tasted even better than the key lime pie! This is not a last minute dessert, it really does need to be in the refrigerator at least a few hours before serving.

Cheesecake

Preheat oven to 325 degrees.

Crust
2 1/2 C. graham cracker crumbs
3/4 C. melted butter
Combine and press into a buttered 9 inch pie plate, building up the sides.
(I used store bought graham cracker crust and it tasted just fine Next time I would use the storebought graham cracker crust that is bigger, the one that says it gives you two extra pieces.)

Filling
1 8 oz. pkg. cream cheese, softened, room temp
1/2 C. sugar
1 Tbsp. lemon juice (as mentioned above, I used key lime juice)
dash salt
2 eggs
Beat softened cream cheese until fluffy. Gradually blend in sugar, lemon juice, vanilla and salt. Add eggs one at a time, beat after each.

Pour filling into crust. Bake at 325 degrees for 25-30 minutes, until set.

Topping
1 1/2 C. sour cream
3 Tbsp. sugar
3/4 tsp. vanilla
Combine all ingredient and spoon over top of hot cheesecake.
Bake 10 minutes longer.

Cool---Chill several hours before serving.