Friday, December 1, 2017

Tuna Salad

Tuna Salad

2 cans chunk light Tuna (6 oz) in vegetable oil
6 eggs, hard boiled, cooled & chopped
2 cups celery, chopped
 3 heaping tablespoons Miracle Whip Salad Dressing
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
Drain oil from tuna.  Combine all ingredients in an air-tight container. Mix well, adding a little more salad dressing or salt/pepper until seasoned to your taste. Chill 2 hours before serving. 

Wednesday, November 15, 2017

Chicken & Green Bean Casserole

This is the basic green bean casserole - some added ingredients move it from a side dish to a main course.  You could use any vegetables you wanted to make a yummy casserole.

Chicken & Green Bean Casserole


1 cup cooked chicken breast, cubed
1 can cut green beans (15 oz)
1 can french cut green beans 15 oz)
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup evaporated milk
1 teaspoon soy sauce
1 teaspoon black pepper
1 cup cheddar cheese
1 cup French's Onions
1/4 cup French's Onions (for topping)

Pre-heat oven to 350 degrees.  Pour milk, soup, soy sauce and pepper into medium casserole dish.  Mix well.  Add chicken, beans, mushrooms and onions.  Mix well and bake for 40-45 minutes at 350 degrees.  Top with remaining onions and bake another 5-10 minutes or until browned.

Sunday, November 12, 2017




4 cups crumbled cornbread
2 cups chicken broth
2 cups celery, diced
2 cups onion, diced
1 tablespoon butter
3 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
2 eggs

Pre-Heat oven to 350 degrees.  Cook onion and celery in melted butter until tender.  Add chicken broth and bring to a boil.  In large bowl, combine cornbread, sage, salt and pepper.  Pour broth mixture over ingredients and mix well.  Stir in eggs and add more broth if needed.  Pour into a 9x13 baking dish.  Bake 30-40 minutes at 350 until brown on top.

Tuesday, November 7, 2017

Apple Cake

This is a variation on a dump cake recipe.  I always loved the recipe, but wanted more apples...many more apples...

Apple Cake


2 cans apple pie filling (21 oz)
1 package yellow cake mix
2 cups Granny Smith applies (peeled and chopped)
2 sticks butter
4 tablespoons sugar
2 teaspoons cinnamon
tablespoon lemon juice
1 teaspoon apple pie spice

Pre-heat oven to 350 degrees.
Mix cinnamon and sugar together.  Pour lemon juice over chopped apples.  Coat with about half the sugar mixture (save the remaining for the top of the cake).
Coat 9x13 pan with butter.
Pour one can of apple pie filling in pan and spread evenly.  Sprinkle with apple pie spice.
Pour chopped apples into pan and spread evenly.  Top with remaining can of apple pie filling.
Spread cake mix over apples.  Spread evenly and break up the lumps.
Sprinkle with remaining cinnamon/sugar mixture.
Melt 1/2 stick of butter.  Slice remaining butter into thin pats. 
Place pats of butter on top of cake mix.  Top with melted butter.
Bake at 350 degrees for approximately 45 minutes or until golden brown on top.
Serve warm with ice cream or whipped topping.  This is also delicious served cold.

Friday, November 3, 2017

Roasted Vegetables

This really isn't a recipe.  But, it's something I like to have for dinner.  I use whatever veggies I have on hand and roast them in the oven with polish sausage.  So, feel free to experiment with your fall favorites.

Roasted Vegetables

1 pound polish sausage, sliced/quartered
1 pound small potatoes, quartered
1 medium onion, sliced
Brussels sprouts - about 12 - frozen is fine
1 zucchini, sliced
olive oil
garlic powder

Mix all ingredients together - making sure to coat the vegetables well.  Use the salt, pepper, and garlic powder based on your personal taste.  Place on large baking pan or cookie sheet.  Bake at 450 for 30-40 minutes or until potatoes are crisp.  Enjoy!

Sunday, October 29, 2017

Halloween ' Boo' Bags

These little Halloween ‘Boo’ Bags are not only cute, but they are completely edible right down to the handle. The chocolate covered bars stand up to look like bags filled with Halloween treats.
Halloween ‘Boo’ Bags
Ingredients for the bars
10 oz bag of large marshmallows
3 Tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla flavoring
3 cups Trix cereal
1 cup Cheerios
1 cup pecans, chopped
1 cup dried cranberries
Butter an 8x8 pan and set aside. Combine Trix, Cheerios, pecans and cranberries in bowl and set aside. In a heavy sauce pan, over low heat, melt butter. Add marshmallows and stir until melted and blended with butter. Add cinnamon and vanilla. Stir well. Add cereal mixture. Pour into 8x8 pan. Smooth down top with the back of a buttered spoon on spatula. Allow to cool at room temperature.

When mixture is cooled, cut into 9 equal size bars. The bars will still be a little soft, so you can mold them, if needed, so they will stand up right. Place bars in the freezer for ten minutes.
Ingredients for decorating the bars
16 oz almond bark
Writing icing
Candy corn for decorating
While bars are chilling, melt almond bark according to package directions. Remove bars from freezer. Dip each bar in the chocolate, leaving about half an inch uncovered, and stand upright on wax paper. Once chocolate is hardened, apply the handles. Coat the inside first inch of each licorice stick with the melted chocolate. Apply each end to the side of a bag and hold in place until the chocolate hardens, about 20 to 30 seconds. You can reinforce the handle by adding a little melted chocolate around the seams. 
To make signs for your bags, put wax paper on a cutting board. Spread a thin layer of melted chocolate on wax paper. Make the area large enough to write all of the words you want on your bag. With writing icing, spell out the words you want, like RIP or Boo. You can even use names if you want. Leave enough room between each word to cut out signs. With a sharp knife, cut around your words. Lift the wax paper and remove each sign. Put a little melted chocolate on the back of the sign and place it on the front of the treat bag. The chocolate will harden and hold the sign in place. 
Store in air tight container overnight. If you are not serving the bags the next day, refrigerate them until ready to serve.

Thursday, October 26, 2017

Halloween Spider Candy

Halloween Spider Candy
These spiders may look scary, but they taste delicious. Coconut tinted with black food coloring give the spiders their ‘hairy’ appearance. They make the perfect addition to your Halloween treat table! 
Halloween Spider Candy
1 cup Golden Graham cereal, crushed
8 oz package of chocolate almond bark
2 Tablespoons crunchy peanut butter
½ cup raisins
½ cup rolled oats.
1 cup coconut
Black food coloring
Miniature pretzels, about a half-cup
Writing icing, red
In a glass bowl, mix coconut with a few drops of black food coloring. Stir until complete coated, adding more if needed. Set aside. Melt almond bark according to package directions. Mix in peanut butter and stir until smooth. Add cereal, raisins, and oats. Drop by tablespoonful onto wax paper, making the candy in an oblong shape. Before candy hardens, top each one with the tinted coconut.. Break pretzels into small pieces reserving the ones that are slightly curved to make your spider legs. Coat each pretzel ‘leg’ with melted chocolate and attach to the spiders side. Someone may be counting, so be sure to use four legs on each side. Reinforce the legs by drizzling a little melted chocolate on each side after they are attached. Sprinkle a little more coconut on top. Take the red writing icing and add two red dots on the front of each spider for eyes.

Thursday, October 12, 2017

Chicken Broccoli Casserole

Chicken Broccoli Casserole


2 cups cooked chicken breast, cubed
1 pkg frozen Birds Eye Steamfresh broccoli florets (10.8 oz)
1 can cream of mushroom soup
1 cup evaporated milk
1 medium onion, chopped
1/4 cup celery, chopped
1 can water-chestnuts, drained and chopped
1/4 teaspoon black pepper
2 tablespoons butter
1/4 cup mayonnaise
1 cup shredded cheddar cheese
2 cups cooked rice

Pre-heat oven to 350 degrees.
Cook broccoli according to package directions.
Combine onion, celery, water-chestnuts and butter in microwave safe dish.  Microwave on high approximately three minutes or until tender.  You can also saute on the stove top instead.
Remove from microwave and add mayo, milk, mushroom soup, cheese and pepper.  Mix well and microwave 2 minutes.  Stir well and add in chicken, broccoli and rice.  Mix and pour unto buttered casserole dish.
Bake at 350 degrees for 40 minutes.  If desired, top with crushed Ritz crackers and bake an additional 5 minutes.

Tuesday, September 26, 2017

O'Brien Sausage Casserole

O'Brien Sausage Casserole


1 package (28 oz) Great Value
Southern Style O'Brien Frozen
Hash Browns with Onions & Peppers
1 pound Tennessee Pride Sage Sausage
1/2 cup chopped ham
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 cup cheddar cheese
1/2 cup French's Onions
1/2 teaspoon black pepper

Pre-Heat oven to 350 degrees.
Brown sausage, drain and set aside.
Combine soup, sour cream, and milk. Mix well.
Add sausage, French's Onions, cheese and pepper.
Stir in package of frozen hash browns.
Pour into 9 x 13 pan.
Bake for 30-40 minutes or until bubbly.
Top with cheese or additional French's Onions and brown another 5-10 minutes.

You can put this into smaller pans or muffin tins for individual servings.

Friday, September 8, 2017

Cornbread Chicken Casserole

Cornbread Chicken Casserole


2 cups Martha White Buttermilk Cornmeal
1 cup evaporated milk
1 egg, beaten
2 tablespoons butter
1 small onion, chopped
1 cup cooked chicken, chopped
1 cup frozen broccoli florets
1 cup frozen cauliflower
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1/4 teaspoon black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
salt to taste

Pre-heat oven to 350 degrees.  Coat inside of round casserole dish with butter.  Mix cornmeal, pepper, sage, poultry seasoning, salt, milk and egg in casserole dish.  Stir in cheese and soup.  Add onion, broccoli and cauliflower and mix well.  Bake at 350 degrees for 45 minutes.

Saturday, September 2, 2017

Mom's Mac and Cheese Pasta Salad

Mom made this awesome salad a lot.  Somehow I lost the original recipe so I'm going on memory alone here.  

Mom's Mac and Cheese Pasta Salad

1 box elbow pasta
1 cup apple cider vinegar
1 red pepper, chopped
1 red onion, chopped
1/2 cup chopped celery
2 cups mild cheddar cheese (or American) in small cubes
1 cup Miracle Whip
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon black pepper
salt to taste

Prepare pasta according to package directions being careful not to overcook it.  Drain and rinse with cold water at least 3 times.  Pour a cup of vinegar over the pasta, toss to coat and set aside.  Let rest at least 15 minutes and then drain any remaining vinegar.

Mix the pasta, veggies and cheese together.  Prepare the dressing in a small bowl.  Combine the Miracle Whip, tablespoon of vinegar, sugar, pepper and salt.  Mix well.  Add about half to the pasta and toss.  Add more dressing as needed.  Chill two hours before serving.

Tuesday, August 29, 2017

Cocoa Fudge

Cocoa Fudge


½ a cup of milk,
3 level tablespoonfuls of butter,
2 ½ cups of powdered sugar,
6 tablespoonfuls of Baker's Cocoa,
Pinch of salt,
1 teaspoonful of vanilla.

Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the vanilla and beat about 2 minutes.  Pour into a buttered pan; when firm, cut in squares.  

Wednesday, August 16, 2017

Awesome Broccoli Casserole



1 pkg frozen Birds Eye Steamfresh broccoli florets (10.8 oz)
1 can cream of mushroom soup
1 cup evaporated milk
1 medium onion, chopped
1/4 cup celery, chopped
1 can water-chestnuts, drained and chopped
1/4 teaspoon black pepper
2 tablespoons butter
1/4 cup mayonnaise
1 cup shredded cheddar cheese
2 cups cooked rice

Pre-heat oven to 350 degrees.
Cook broccoli according to package directions.
Combine onion, celery, water-chestnuts and butter in microwave safe dish.  Microwave on high approximately three minutes or until tender.  You can also saute on the stove top instead.
Remove from microwave and add mayo, milk, mushroom soup, cheese and pepper.  Mix well and microwave 2 minutes.  Stir well and add in broccoli and rice.  Mix and pour unto buttered casserole dish.
Bake at 350 degrees for 40 minutes.  If desired, top with crushed Ritz crackers and bake an additional 5 minutes.

Sunday, August 13, 2017

Louisiana Corn Bread

This was Grandma's favorite cornbread recipe, but I have no idea what makes it 'Louisiana'.   You can make it as thin or thick as you like by adjusting the amount you put into each baking pan.

One cup of cornmeal,
One and one-quarter cups of flour,
One teaspoon of salt,
Five level teaspoons of baking powder,
Two tablespoons of shortening,
Four tablespoons of syrup,
One egg,
One and one-half cups of milk.
Pre-Heat oven to 375 degrees.  In mixing bowl, combine all ingredients and beat hard to mix.  Then pour into well-greased square pans. Bake for thirty-five minutes at 375 degrees.

Thursday, August 10, 2017

Grandma's Crumb Pie


  • 2 cups flour
  • 1 cup brown sugar (packed)
  • 1½ tblsp. butter
  • 1 tsp. soda
  • ½ cup buttermilk or sour cream
  • pinch of salt
  • 1 9-inch, unbaked pastry shell
Pre-heat oven at 375 degrees.  Combine sugar, flour, salt and soda. Cut in the butter and blend well. Add the liquid and rub into coarse crumbs. Put crumbs loosely into the unbaked pie shell. Bake at 375-f for 40 minutes.  

Saturday, August 5, 2017

Sweet Potato Croquettes


  • 1 pt. mashed sweet potatoes
  • 1 tblsp. butter
  • 1 tsp. salt
  • 1 tblsp. sugar
  • large marshmallows 
  • 1 egg white
  • bread crumbs
Mash sweet potatoes very fine and add salt, sugar and melted butter. Shape into croquette rolls or patties around the marshmallow and chill in the refrigerator for a half hour. Then roll in bread crumbs, dip in the egg white, slightly beaten, and in the crumbs again. Bake in a shallow, greased baking dish for 20 minutes, at 400 degrees. 

Sunday, July 30, 2017

Stuffed Acorn Squash


  • 3 acorn squash
  • ⅓ cup molasses
  • 1 tsp. salt
  • 1 lb. Tennessee Pride Sage Pork sausage
  • bread crumbs
Pre-heat oven to 400 degrees.  Wash squash and cut in halves, remove seeds. Put a tablespoon of molasses in each half.  Fill the cavity with sausage and top with bread crumbs. Place the squash halves in a baking pan, add about an inch of water to the pan. Cover and bake for 40 minutes. Remove cover and brown.

Wednesday, July 12, 2017

Simple Corn & Bean Salad

This simple salad is great to make ahead and have on hand in your fridge as a side to most any dinner.  Add your favorite beans - anything goes!  You can reduce the amount of sugar, but keep the ratio of oil to vinegar the same.


1 can cut green beans, drained
1 can red kidney beans, drained & rinsed
1 can white shoe peg corn, drained
1 small red onion, sliced
1/4 cup sugar  
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 teaspoon black pepper

In large bowl, mix sugar with vinegar & oil until dissolved.  Add beans, corn, onion and pepper.  Mix until well coated.  Refrigerate at least 3 hours before serving.

Friday, June 30, 2017

Beef Roll

1 sweet green pepper
2 onions
1 lb. ground beef
1 cup bread crumbs
1 egg
2 teaspoons salt
1 tablespoon Worcestershire Sauce
5 or 6 slices of bacon
1 cup tomato soup1 teaspoon sugar
1 tablespoon flour½ cup water
Pre-heat oven to 375 degrees—Wash the pepper and remove the seeds, add onions and chop together. Mix with meat, breadcrumbs and well beaten egg. Add seasonings and form into a roll. Cover with bacon and bake 45 minutes at 375 degrees. Remove to platter.  Take 1/2 cup drippings, add water, flour and sugar to make gravy - stirring until smooth - and strain into it the thickened tomato soup. Let it boil a few minutes then pour around the roll.

Sunday, June 18, 2017

Creamy Corn and Rotel

Creamy Corn and Rotel

2 cans Le Sueur white shoepeg corn, drained
1 can yellow sweet corn, drained
1 pkg cream cheese - 8 oz
2 tablespoons butter
1 can Original Rotel, drained
1/4 teaspoon garlic sea salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper

Cube cream cheese into bowl.  Add butter, salt, black and red pepper.  Heat in microwave for 1-2 minutes - until bubbly.  Mix until smooth.  Add corn and tomatoes.  Stir well.  Heat 5 minutes in microwave and serve.  You can also refrigerate this and serve it cold.  If you don't have garlic flavored salt, just substitute a little salt and garlic powder.

Wednesday, June 14, 2017

Beef Jumble Casserole


1 pound ground beef
1/4 cup onion, chopped fine
2 cups uncooked spiral noodles
1 can diced tomatoes
2 cups shredded cabbage
1 can sliced carrots, drained
1 can cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper.

Pre-heat oven to 350 degrees.
Mix ground beef, onion, salt, pepper together and form into a large patty.  Brown on each side in a skillet - about 5 minutes each side - and then break the patty up into small bite size pieces.  Mix in remaining ingredients and pour into casserole dish.  Bake at 350 degrees for 40 minutes.

Sunday, June 11, 2017

Simple Pasta Salad


1 box small shells
1 cup apple cider vinegar
1 cucumber
1 small red onion
4 roma tomatoes
1 can medium black olives
Olive Garden Italian dressing

Prepare shells according to package directions careful not to overcook them.  Drain and rinse two or three times with cold water.  Place in bowl and add vinegar, stir well.  Let set 15 minutes and then drain.

Quarter and slice cucumber, onion and tomatoes.  Add to pasta.  Drain can of black olives and add to pasta bowl.  Toss ingredients.  Add about a cup of dressing adjusting to what you prefer.  Chill at least two hours.  Sprinkle with Parmesan cheese before serving.

Thursday, June 8, 2017

Mayan Candy

Mayan Candy

1 package chocolate almond bark
1 cup pecans, chopped
1 cup miniature marshmallows
1 cup coconut
2 tablespoons sugar
1 teaspoon cinnamon

Melt almond bark according to package directions.  Mix cinnamon and sugar until blended.  Stir into melted almond bark until well mixed.  Add pecans, coconut, and marshmallows.  Stir until blended.  Drop by tablespoonfuls onto wax paper.  Let cool until hardened and store in air-tight container.

Friday, May 12, 2017

Tomato Soup

Tomato Soup

1 large can tomatoes
1 small onion
1 tablespoon salt
dash paprika
2½ tablespoons sugar
1 tablespoon butter
2½ tablespoons flour
2 cups hot milk
1 pint water
Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once.
Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup.

Wednesday, May 10, 2017

Tomato Chops

A quick use for some leftovers....


Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan medium-high heat and stir into it a cupful of mashed 
potatoes, a heaping tablespoonful of butter, salt and pepper to taste, half a cup of grated bread crumbs. Mix thoroughly and add one egg beaten light. Remove from the heat, turn into a deep plate, let it get cold, then form in the shape of chops, dip in egg and roll in dried bread or cracker crumbs and fry a nice brown in oil. Arrange on a platter and serve with tomato sauce, or place around a dish of stewed tomatoes.

Thursday, May 4, 2017


2 cans white beans
2 slices bacon (diced)
1 small onion, chopped
1 can corn
1 can tomatoes
salt and pepper
cracker crumbs

Pre-heat oven to 350 degrees.  Fry the bacon and onion until bacon is crisp and onion tender - take care not to burn. Pour into casserole dish.  Then add corn, seasoning and tomatoes. Mix all and add beans. Sprinkle cracker crumbs over the top and bake twenty-five minutes at 350 degrees.

Wednesday, April 26, 2017

Scalloped Ham and Potatoes


1 cup cooked ham
6 Red Potatoes - medium
1/4 cup red onion, chopped
1 tablespoon olive oil
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk or cream
1/4 cup pimentos
1/2 teaspoon black pepper
1/2 teaspoon soy sauce

Pre-heat oven to 375 degrees.
Chop ham into bite-size pieces and set aside.  Add onion to microwave safe dish.  Clean potatoes (leave skins on) and slice into 1/4 inch thick slices.  Add potatoes to onions in dish.  Toss in olive oil.  Cook in microwave 5-6 minutes until potatoes are almost tender.  Mix mushroom soup, milk, pepper and soy sauce.  Add mushrooms, ham and pimentos.  Stir well.  Stir in cooked potato mixture and pour into baking dish.  Bake at 375 degrees for 30-40 minutes or until bubbly.

Monday, April 24, 2017


Tablespoon-onion, chopped
1½ lb. flank steak ¾ inch thick
½ teaspoon-pepper
1/8 teaspoon-paprika
teaspoon-ground mustard

Melt the butter in a frying-pan over medium/high heat, add the onion and sauté gently until golden brown in color. Cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.

Sunday, April 16, 2017

Scalloped Meat Dish


  • Any left over meat
  • Onions
  • Tomatoes, fresh or canned
  • Soup stock or broth
  • Flour
  • Butter  
  • Bread crumbs
  • Salt
  • Pepper
Into the bottom of a baking dish put a layer of thinly sliced onion, salt, pepper, a sprinkling of flour and a few dots of butter, then a layer of the cooked meat sliced very thin, another layer of onion and seasoning, and then one of meat, moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved. Repeat this until the dish is nearly full. Last put in a layer of raw tomatoes (canned tomatoes may be made to serve the purpose) and cover the top with bread crumbs, salt, pepper and bits of butter. Bake in the oven for one-half hour at 350 degrees.

Tuesday, April 11, 2017

Easy Bean Soup


  • 1 can Kidney beans
  • 1 can Lima beans
  • ¼ cup olive oil
  • ¼ onion
  • 1 clove of garlic
  • 1 sprig of parsley
  • 1 piece/rib of celery
  • 1 can diced tomatoes
  • 1 cup vegetable or chicken broth
  • salt and pepper, to taste
Finely chop the onion, garlic, parsley and celery and  fry in the oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add the broth and the tomatoes. Let all come to a boil, reduce heat and simmer 20 minutes before serving.

Monday, April 3, 2017

Pickled Beets

Pickled Beets 

1 can sliced beets, 15 oz
2/3 Cup- apple cider vinegar

Drain beets, reserving liquid.  Bring beets, vinegar and sugar to a boil.  Strain beets, reserving liquid.  Pour beets into a jar, cover with vinegar mixture.  If you need to add a little liquid to the jar, heat liquid from can and add until beets are covered.  Seal jar and refrigerate at least two hours before serving - overnight is best.

Thursday, March 30, 2017

Home-Style Thousand Island Dressing

Sure you can buy it everywhere, but why not try making your own, fresh dressing once in a while.

Home-Style Thousand Island Dressing

½ Cup-olive oil
Tablespoons-lemon juice
Tablespoons-orange juice
teaspoon minced onion
¼ teaspoon-salt
¼ teaspoon-paprika
teaspoon-Worcestershire sauce
¼ teaspoon-yellow mustard
teaspoon-chopped parsley

Place all the above ingredients in a pint fruit jar with lid and shake vigorously until the dressing is well mixed and creamy. Pour over tomatoes, asparagus, peas, beans, spinach or lettuce. Serve as a salad.

Sunday, March 26, 2017

Stuffed Tomatoes

Stuffed Tomatoes

2 firm, good-sized tomatoes
Tablespoonsbread crumbs
Tablespoons-left-over cooked vegetables (peas, beans, celery or corn)
Tablespoon-chopped cooked ham or cooked bacon
1/8 teaspoon-paprika
1 egg
teaspoon -melted butter
½ teaspoon-salt

Pre-heat oven to 375 degrees.
Wash the tomatoes thoroughly and cut a slice one inch in diameter from the blossom end, reserving it for future use. Carefully scoop out the pulp, being careful to leave the shell firm. To the tomato pulp, add bread crumbs, left-over vegetables, chopped meat, egg, melted butter, salt and paprika. Cook the mixture four minutes over medium-high heat. Fill the shells with the cooked mixture. Put the slices back on the tomatoes. Place in a small pan and bake 20 minutes.

Thursday, March 16, 2017



8 medium potatoes
1 large onion, sliced
2 tablespoons Mrs. Dash
dash of salt
about a cup of evaporated milk
2 tablespoons butter
Peel and boil potatoes with onion, spices and salt; press all through a colander; then thin it with milk and add a lump of butter, more seasoning, if necessary; bring to a boil and remove from heat.  Serve immediately.

Monday, March 13, 2017

Simple Apple Sauce

Simple Apple Sauce

4 apples, Granny Smith
1/3 Cup-water

1 Tablespoon - light brown sugar
½ teaspoon-cinnamon

Wash and core the apples. Add water and cook slowly in a covered pan until tender. Remove cover, add the sugar and cook two minutes. Sprinkle cinnamon on the top.

Wednesday, March 8, 2017

Ham Salad

(serves 4)


½ Cup-chopped ham
Tablespoons sweet pickle relish
Tablespoon-chopped green olives with pimentos
Tablespoons -Miracle Whip salad dressing

Mix all ingredients and chill at least 2 hours before serving.  Spread evenly over toasted bread slices.  

You can substitute tuna or chicken for the ham.

Friday, March 3, 2017

Creamed Tuna on Toast

Creamed Tuna on Toast
(serves 2)


¼ teaspoon-salt
1 Tablespoon diced pimento
3 slices of bread, toasted and sliced length-wise
½ Cup-tuna, shredded

Melt the butter, add the flour, salt and pimento. Mix well. Gradually pour in the milk. Allow the mixture to boil one minute. Stir constantly. Add the tuna, cook one minute and pour over toasted bread.

Tuesday, February 28, 2017

Cherry Fluff


1 can sweetened condensed milk (14 oz)
1 can crushed pineapple (8 oz - not drained)
1 1/2 cups miniature marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1 can cherry pie filling
1 tub Cool Whip (12 oz - thawed)

Stir all ingredients except Cool Whip and mix well.  Stir in pie filling.  Fold in Cool Whip and chill until ready to serve.  This is best if it done the night before.

Tuesday, February 21, 2017

Margarita Pie

This easy recipe makes 2 pies.  Enjoy!

Margarita Pie

1 tub Cool Whip (8 oz)
1 can frozen limeade juice (6 oz - or you can use lemonade)
1 can sweeten condensed milk
2 graham cracker pie crusts

Thaw limeade slightly, but not completely - do not add water - mix with milk and Cool Whip.  Pour into pie crusts.  Chill in refrigerator (or freezer) until ready to serve.

Friday, February 17, 2017

Broccoli and Rice Bake



2 cups chopped broccoli
1 cup cooked rice
1 cup chopped onion
2 cups chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup Velveeta cheese, cubed
2 cups cooked chicken, chopped or shredded
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup French's onions

Pre-heat oven to 350 degrees.  Saute vegetables until tender with 2 tablespoons of butter.  Combine soup, rice, spices, vegetables and cheese.  Pour into a casserole dish and bake for 45 minutes at 350 degrees. Top with onions and bake an additional 5-10 minutes or until browned on top.

Saturday, February 11, 2017

Chocolate Crunch


1 package chocolate almond bark
1 cup peanut butter chips
1 cup Spanish peanuts
2 cups Rice Krispies

Melt almond bark according to package directions.  Stir in peanut butter chips until melted.  Stir in peanuts and Rice Krispies until blended.  Drop by tablespoonfuls onto wax paper.  Let cool until firm and store in air-tight container.

Sunday, January 22, 2017

Turnip Soup

Turnip Soup

  • 10 turnips, peeled and diced
  • 2 onions., diced
  • 2 potatoes., diced
  • 1 small stick of celery, chopped
  • 1 pint milk.
  • 3 pints water.
  • 2 ounces butter.
  • 2 teaspoons salt.
  • 1 teaspoon black pepper
  • 1 tablespoon sour cream
Dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the saucepan, add milk, simmer a few minutes .  Stir in sour cream and serve.