January 2010 Mom s Chicken Casserole 2 to 2 ½ cups cooked chicken cubed (turkey may be substituted) 2/3 c chopped onion 2/3 cup chopped celery 2/3 cup chopped bell pepper 2 T vegetable oil 2/3 cup mayonnaise 1 ½ c chicken broth Salt and pepper to taste 8 slices bread, cubed 2 eggs 2/3 cup skim milk 1 (10 ¾ oz) can cream of mushroom soup 1 c cheese grated Saute chopped onion, celery, and bell pepper in a skillet with oil until onions are transparent. In a large bowl, combine chicken, sauted vegetables, broth, salt and pepper; using a wire whisk, beat eggs and 2/3 c milk together; add mayonnaise and mushroom soup, stirring until lumps are gone and add to chicken mixture. Stir in bread cubes until they are moist and pour into greased casserole dish. Cover securely and refrigerate until about 2 hours before serving. Bake in preheated oven for about 1 ½ hours at 325 degrees or until casserole top begins to brown. Sprinkle with grated cheese and return to oven until cheese is golden brown. Makes approx. 12 servings. Serve hot.
February 2010 Pecan Dandies 2 lbs. pecans 1 stick butter or margarine 1 lb. Almond bark salt to taste Dump pecans into a large bowl - pour melted butter over pecans and stir until kernels are coated. Sprinkle with salt; pour onto large baking sheet and toast at 325 degrees for 20-25 minutes until pecans are crisp, stirring occasionally to be sure they don't scorch. Place almond bark in a Pyrex container and microwave until smooth, checking at 1-minute intervals to be certain chocolate doesn't scorch. Dump pecans back into large bowl and pour melted chocolate over pecans stirring until all kernels are coated. Drop by spoonfuls in small clusters on waxed paper and leave undisturbed until chocolate hardens. At room temperature these remain sticky for several hours. In the wintertime I place them in a cold room (like the garage) and they harden in a few hours.
March 2010 Angel Biscuits 5 C Unbleached all-purpose flour* 3/4 C Spectrum All-Vegetable Shortening** 1 t soda 1 T baking powder 1 t salt 1/4 C sugar 1 pkg. yeast dissolved in 1/2 C lukewarm water 2 1/2 C buttermilk (or enough buttermilk to make a thick dough) In a large bowl, sift dry ingredients together, cut in shortening, add buttermilk and yeast. Work with a large spoon until flour is moistened. Cover and store in refrigerator for several hours - dough will keep for up to one week in the refrigerator and can be used as needed. When ready to use, place enough dough on floured surface to make the desired quantity of biscuits, and knead until it is no longer sticky, adding flour as required. Roll ½" thick, place in oiled pan, and allow to rise in a warm (not hot) place for about an hour. Bake 400 degrees for 12-15 minutes until brown. If you're in a hurry, the rising step can be skipped - the biscuits just won't be as light. Yields approx. 36 biscuits. With this recipe, it's so easy to have hot bread for dinner - even if you worked at the shop all day. Serve hot with butter and jam. Leftovers are grand for next-day snack with a slice of ham.
April 2010 Spaghetti Casserole 12 oz. cream cheese 12 oz. sour cream 2 lbs. lean ground beef 1 medium onion peeled and chopped 2 26oz. jars Kroger Private Selection basil tomato spaghetti sauce 1 pkg. angel hair spaghetti noodles (I use Sidari's refrigerated pasta) 8 oz. mozzarella cheese shredded In a separate bowl, allow cream cheese and sour cream to reach room temperature. Mix together until smooth and combined (a wire whisk works well for this). Brown hamburger with chopped onion in large skillet and drain off excess fat. Return drained beef to skillet and add spaghetti sauce; simmer for 10-12 minutes. Cook and drain noodles according to package directions and add to sauce mixture. Refrigerated pasta requires only 1-2 minutes cooking time. Place ingredients into 2 greased 9 ½ X 11 inch Pyrex baking dishes as follows: spread a layer of cream cheese mixture on the bottom of each of the baking dishes. Add a layer of noodle/spaghetti sauce mixture, then a layer of cream cheese mixture, then noodle/sauce mixture. Cover the top of each dish with mozzarella cheese and bake at 350 until hot through and through and cheese is nicely browned. If you are preparing for a smaller group, you can freeze one of the casseroles.
May 2010 Hot Brown Sandwich Makes 2 open-faced sandwiches 2 slices hearty white bread (I used Great Harvest Old Fashion White) 2 tablespoons butter 1/4 cup flour 1 cup milk 1/2 cup shredded cheddar cheese 1 cup grated Parmesan cheese 6 thin slices turkey breast 2 small slices baked ham 2 thin slices of tomato 4 crisp slices of bacon Preparation Place bread slices to two individual oven-proof baking dishes. In the microwave, melt 2 tablespoons butter in a 4-qt. size Pyrex bowl. Add 1/4 cup flour, and stir with wire whisk until blended. Gradually add 1 cup milk, return to microwave and heat removing from microwave every 10-12 seconds to stir with whisk to prevent lumping. Continue this process until mixture becomes very thick. Add 1/2 cup shredded cheddar cheese and 1 cup of grated Parmesan cheese; return to microwave and heat until cheese melts stirring frequently. The cheese sauce is done when it is thick and smooth. Next, place turkey breast and ham on each of the bread slices. Then, ladle a generous amount of cheese sauce over the turkey and ham. Add a single large thin slice of tomato on top of the cheese sauce. Top each sandwich with two crisp slices of bacon. Place the two sandwiches in oven that has been preheated to 400 degrees. Bake for about 7 or 8 minutes, or until the cheese sauce is bubbly. Remove sandwiches from the oven, and serve immediately. Kentucky cuisine at its finest!
June 2010 Chocolate Chip Cookies 2/3 c. soft shortening (part butter) I used Spectrum shortening and butter ½ c. granulated sugar ½ c. brown sugar (packed) 1 egg 1 t. vanilla 1 ½ c. all purpose unbleached flour ½ t. soda ½ t. salt ½ c. chopped walnuts 1 ¼ c. semi-sweet chocolate chips (6 oz. pkg.) Drop rounded teaspoonfuls about 2" apart on ungreased baking sheet. Bake until delicately browned in preheated oven 8-10 minutes at 375 degrees. Cookies should still be soft. Cool slightly before removing from baking sheet. Makes 4-5 dozen 2" cookies. I made these cookies larger for the camera.
July 2010 Homemade Banana Ice Cream 4 eggs 1 ½ cups sugar ½ pt. whipping cream 1 t vanilla 2 qts. milk (approx.) 4 lb. box of ice cream salt (you won't need the whole box) 4 over ripe bananas (you can substitute very ripe strawberries or peaches) ice for freezing (appx. 14lbs) Break eggs into blender; add sugar and cream and begin processing on low speed. Add vanilla and bananas and process until bananas are pureed. Add milk a cup or so at a time processing between each addition. Pour into freezer canister adding milk up to the fill line stirring to mix ingredients. The mixture will expand during the freezing process. Cover with canister lid and store in refrigerator until it is time to crank. About an hour before dessert time, place paddle in canister and put into the ice cream bucket. Follow ice cream freezer instructions. The ice cream is done when the crank will no longer turn, at which time you remove the paddle and scrape off ice cream into the canister. Cover top with plastic wrap and re-place lid leaving the canister in the bucket of ice. Pour ice over lid and add salt; when it's time for dessert, remove lid taking care not to get salt inside the canister - the plastic wrap should help with that. Using a long-handled spoon, ladle out spoonfuls of ice cream into bowls and serve. This is an excellent dessert to take to a potluck picnic in the summertime. It's best if you crank it at the picnic! Makes approximately 3 quarts of ice cream.
August 2010 Lemon Icebox Pie 1 can sweetened condensed milk ¼ c lemon juice 3 eggs at room temperature 1 9" graham cracker crust Separate eggs placing yolks in a medium-sized mixing bowl, reserving whites for meringue. Add condensed milk and lemon juice, stirring until thoroughly mixed. Pour into crust and bake for 15 minutes in preheated 350 degree oven. 3 egg whites 6 T sugar 1/8 t cream of tartar MERINGUE Beat whites and cream of tartar on high speed until stiff, gradually adding sugar as you beat. Pour on baked filling sealing meringue to edge of crust. Return to 400 degree oven and bake until golden brown. Chill and serve.
September 2010 Hummingbird Cake 3 C plain flour 1 t. baking soda 1 t. cinnamon ½ t. salt 2 C sugar 3 eggs beaten 1 8 oz can crushed pineapple ¾ C vegetable oil 1 ¾ C ripe bananas mashed 1½ t. vanilla 1 C chopped pecans Combine first 5 ingredients in large mixing bowl; add 3 beaten eggs and crushed pineapple with juice, vegetable oil, bananas and mix by hand. Add chopped pecans and pour into greased 13 X 9 baking pan. Bake in preheated 350 degree oven for 25-30 minutes or until knife inserted in center comes out clean. Cool on wire rack. CREAM CHEESE FROSTING 1 stick butter room temperature 1 8-oz. Pkg. Cream cheese room temperature 1 16oz. package confectioners sugar sifted 1 t vanilla Cream butter and cream cheese in mixer until blended. Gradually add sifted powdered sugar; beat until light and fluffy, and add vanilla. When cake has cooled, spread frosting on cake. Store left overs in refrigerator.
October 2010 Santa Fe Tortilla Soup 3 pounds chicken breast cut into small pieces 1 med. Onion chopped 2 T crushed fresh garlic Saute together in 2 T olive oil until brown Add 1 can (15 oz) red kidney beans 1 can (15 oz) pinto beans 1 can (15 oz) black beans drained 2 cans (15 oz) chopped tomatoes 1 small can green chilies (I use mild) 2 small cans Green Giant shoe peg corn undrained 2 t cumin 2 pk. Ranch dressing 2 pk. Taco seasoning 4 c chicken broth chopped onions, shredded cheese, sour cream and tortilla strips to be served on the side. Combine all the above ingredients in a large crock pot bowl, cover with lid and store in refrigerator until ready to cook; when schedule requires, preparation may be done the day before. Place crock pot bowl in base and allow it to cook all day on low. It is so fun to come home to dinner ready to serve!
November 2010 First Lady s First Rate Cookies 1½ c all purpose flour 1 t salt 1 t baking soda 1 c solid vegetable shortening ½ c granulated sugar 1 c light brown sugar packed firm 1 t vanilla extract 2 eggs 2 c rolled oats 12 oz. semi-sweet chocolate chips Preheat oven to 350 degrees. Combine flour, salt and baking soda and set aside. In mixer, beat together shortening, sugars and vanilla until creamy. Add eggs, beating until fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop teaspoonfuls of dough onto cookie sheet, and bake 8-10 minutes. Cool cookies on sheet for 2 minutes before placing them on wire rack for further cooling. Yields approx. 7 ½ dozen very tasty cookies.
December 2010 Cranberry Bread 2 C flour 1 ½ t baking powder 1 t. soda 1 C sugar ½ t salt 1 egg, beaten 2 T melted shortening juice and rind of one small orange 1 C raw cranberries, cut in half ½ C walnuts Combine juice from orange and processed rind in measuring cup, and add enough boiling water to make 3/4C. Add sugar and beaten egg, melted shortening along with dry ingredients, chopped cranberries, and nuts. Pour into oiled loaf pan (approximately 9" x 5"). Bake at 325 degrees for 1 hour or until toothpick inserted in center comes out clean.