Cooking in the real world. All things in moderation, including moderation. Recipes using readily available natural and seasonal foods with minimal processing. Easy, efficient, low cost, energy saving, water saving, low fat and low salt techniques.
There were ten entries this year. Jamie brought two! She must
not have been able to make up her mind. I know I have that problem every year.
I managed to try each one. I was so busy taking pictures of the soups this year
that I didn't take any notes on the go withs. lol
Attendees this year were: Kevin & Lynne, Jesse & Dianne, Doug, Carlie & Tammy, Paul & Judy, Ed & Linda, Matt and Dawn with daughters Hannah and Emily (who had her third birthday cake!), Bill & Cyndi, with granddaughters, Juliana and Joanna, (Jessica’s daughters), Chris & Jessica with baby, Deta & Dave, Richard & Gail with son Thomas, Jamie & Tommy.
Cindy’s Chili Soup
And this is a soup, not a chili. Ground beef and beans in a
light beef and tomato broth.
+Texture: Good, the beef was loose, not chunky, the beans
were tender. A very nice proportion of meat to broth and beans.
+Color: Excellent and appealing. A nice red chili color.
+Flavor: Excellent flavor - full chili flavor with overtones
of beef broth and tomato juice without any overpowering saltiness or spicy
Dawn’s Turkey and
This was a lovely surprise. It looked like just any other
chicken vegetable soup. But it was tasty. Dawn made it last week and froze it.
It held up to freezing very well.
+Texture: Nice big tender - not mushy - chunks of carrot,
zucchini, potatoes and tomatoes. There were some big chunks of turkey, but most
of the turkey was shredded. I wished for more of that zucchini, especially this
time of year. I really couldn't believe this soup had been frozen, given the
very nice texture of the vegetables.
+Color: An appealing mix of green zucchini, orange carrots,
red tomatoes and yellow potatoes in a nice light poultry and tomato broth.
+Flavor: Excellent. Something to warm up with on a cold
winter night. Full flavored, savory, even umame.
And the Grand Prize
Linda’s Meatball and
A delightful entry from Linda. The little meatballs
complemented the tortellini well. Nice size diced carrots and celery with diced
spinach in a chicken broth.
+Texture: Excellent, everything was tender, not mushy or
tough. Pasta nicely al dente; meatballs, carrots, celery tender; spinach tender
- not stringy. Broth light and thin.
+Color: Excellent, nice contrast of creamy white pasta,
diced carrots, flecks of green spinach.
+Flavor: Excellent. If I’d had the room, I would have eaten
a whole bowl of this soup. Flavor was, hmmm, umame would describe it best.
Savory, not salty, nothing overwhelming, but you will want more.
This was our
second gathering, on its way to a truly annual event! I managed to sample all 9
soups :-) Again! After the unofficial, and totally unbiased ;-), judging, this
year’s winners are:
2nd Runner Up
Beef and Vegetable Soup. Carlie presented a colorful array of small diced
tomatoes and veggies, cooked just tender and not mushy, in a flavorful beef
Roanoke Peanut Soup. This soup was a creamy, smooth, full flavored peanut
butter soup. It was a little sweet, a little tart, a little savory and a touch
of salty. If you like boiled peanuts, it had that almost addictive flavor.
And the Grand Prize this year goes to:
Soup. This very flavorful combination had delicious tender tortellinis in a
beef broth with little sliced (breakfast?) sausages, diced tomatoes and
veggies, with a touch of hot pepper. There was not enough of this entry. Everyone
wanted to take some of this one home!
The Rest of the Tasty Offerings:
with Lentils & Barley Soup
Dawn’s Split Pea
with Carrots and Ham Soup
Beans and Rice Soup
Deta’s Zippy Corn
The go withs were great too!
Appetizers with Chicken and Cheese – The Best!
and Butter – Great accompaniment to Carlie’s soup
Judi’s Date Walnut
Bread with Cream Cheese – sweet and rich
Rolls – nice and hard and crusty
Mincemeat Pie – an old fashioned venison favorite
with Marshmallows – a yummy treat
Canned Hot Pepper Mix – crunchy and not too hot
Banana Jello Fluff – what can I say? It’s Jello.
That Judi sure likes
to bake! Thank you Judi.
Attendees were: Kevin
& Lynne, Paul & Judi, Raymond, Ed & Linda, Dawn
& Emily, Karen, Carlie & Tammy, Bill, Cindy & Juliana, Deta &
Dave, Richard, Gail & Thomas.
Lynne started this community
event to get together during the mid-winter blahs. And what could be better than
hot soup, good friends, a toasty wood stove and a few beers? My secret is to pace
myself, so I manage to get a good taste of each entry.;-)
2nd Runner Up
Gail’s Smoked Chicken and
Leek Soup. Here was a decadently savory broth with tender, tiny strips of leeks,
shredded carrot and bits of smoked chicken. This soup was not as salty as the
others and came off light in comparison. It could have benefitted from the
addition of some fine egg noodles.
Judi’s Cabbage Soup. This
soup was a pleasant surprise. It was the first soup I tasted and was so
delicious, it was hard for the other entries to measure up. It had an
attractive presentation with 1 inch pieces of pale green cabbage floating in a light
clear broth with chunks of diced red tomatoes, carrots and Kielbasa. The vegetables
were tender and perfect – not crunchy and not mushy. There were a few too many
vegetables to broth ratio, but not so much to even come close to thinking it a
stew. The flavor of the broth impressed me the most. It was savory and rich
tasting, but not too salty. Recipe follows.
Carlie’s 17 Bean and Bacon Soup.
This was the only male entry and was absolutely delicious in its simplicity.
When asked, Carlie said he “should have used more bacon”. There were tender,
meaty, half inch pieces of bacon floating over an interesting variety of beans.
The beans were a very pleasant surprise as they melted smoothly over my tongue.
This soup was rich and flavorful, with a nice dark color, a good balance of
savory and salty and a good proportion of beans to broth. I only wished there
was more. Thank you, Carlie!
The Rest of the Tasty Offerings
Linda’s Italian Wedding Soup
Cynthia’s Vegetable Beef Soup
Deta’s Potato Soup
Karen’s Broccoli Cheese Soup
Lynne’s French Onion Soup
And lots of go withs –
breads, desserts, pickles.
Attendees: Kevin & Lynne,
Judi & Paul, Ed & Linda, Bill & Cynthia, Carlie & Tammy, Karen,
Gail, Richard & Thomas, Kerry & Janice.
Judi’s Cabbage Soup
Dice cabbage in one inch pieces
and par-boil until just tender in a large box of Swanson’s Chicken Stock. Add
diced onion, a large sliced carrot, a can of diced tomatoes, some sliced kielbasa,
parsley, oregano, thyme, and 1 can beef broth. Salt and pepper to taste. Simmer
This recipe is from my first computer file of recipes, dating
to the early ‘90s. I have the original magazine clipping that I adapted, but
don’t remember the magazine. I dated the year to 1973/74 from the Fisher-Price Family
Play Farm advertised on the back. The original recipe, Sausage-Filled Crepes, can
be found all over the internet and contained no brand names.
This recipe is made so savory and elegant by substituting
shredded process cheese with crumbled bleu cheese. It is also a bit lower in
fat by using low-fat milk in the batter, Neufchâtel instead of cream cheese in
the filling and non-fat sour cream in place of sour cream and butter for the
This makes an elegant brunch served with Mimosas and
1 cup low-fat milk
1 Tbsp. canola oil
1 cup sifted flour
1/4 cup (1 small) onion, finely diced
1 lb. bulk ground sausage (Good quality country sage)
3 oz. Neufchâtel
4 oz. crumbled bleu cheese
1 cup non-fat sour cream
Combine eggs, milk and oil. Add flour and beat until smooth.
At this point the batter can be refrigerated for 3 to 6 hours. At least let it
sit for half an hour.
Preheat oven to 375°F. Lightly coat a 12x8-inch baking dish
with canola oil spray.
Sauté sausage with onion until done. Drain well, then turn
out on paper towels to drain some more. Rinse skillet with hot water to
degrease. Place meat back in skillet and stir in Neufchâtel and bleu cheese.
Heat a 6-inch skillet until hot and dry. Remove from heat
and lightly coat with canola oil spray. Return to medium heat and pour 2 tablespoons
of batter into skillet and rotate to evenly distribute. Cook until set. Invert
on toweling and stack to the side. Repeat, to make 16 crêpes. Remember to
remove skillet from heat and give a quick spray of oil between each crêpe.
Place 2 tablespoons of meat mixture across center of each crêpe
and roll up. Place seam side down in prepared baking dish.
Bake, covered, 30 minutes. Spoon sour cream over top. Bake,
uncovered, five more minutes.
Serve immediately with some attractively arranged fresh
fruit - a few strawberries, a small clump of grapes, apple slices or wedges of
melon. Citrus slices are also elegant.
I mixed up a couple of recipes for chocolate zucchini bread
and chocolate zucchini bars and came up with this cake that everyone seems to love.
So, I've made it several times since then with several different toppings – a dusting
of powdered sugar, a peanut butter, buckeye topping and melted chocolate chips.
1 cup butter
2 oz. dark chocolate
2½ cups all-purpose flour
½ teaspoon salt
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 teaspoon vanilla extract
½ cup buttermilk (or soured milk – ½ cup milk + 1 ½ tsp.
white vinegar, let it set a bit to curdle)
1 small ripe banana
2 cups fresh grated zucchini (if frozen, thaw and squeeze
out a bit of the juice)
1 cup semi-sweet chocolate chips
Preheat oven to 350°F. Lightly coat a 9 x 13 inch glass baking
dish with canola oil spray.
Melt butter and chocolate over low heat or in microwave,
whichever technique is preferred.
In medium mixing bowl, lightly fold together flour, salt,
cocoa, baking soda and cinnamon.
In large mixer bowl, using an electric mixer on medium speed,
combine butter, chocolate, sugar, eggs, vanilla, buttermilk, and banana. Fold in
zucchini. Stir in flour mixture. Fold in chocolate chips.
Spread in prepared baking dish.
Bake for 35 to 45 minutes, until a toothpick inserted in
middle comes out clean.
While still warm, sprinkle with a bag of milk chocolate
chips, spread with a knife to cover as they melt. OR
Mix up your favorite buckeye filling (peanut butter, butter
and powdered sugar), warm it up a bit to soften, and spread over warm cake. OR
Let cake cool completely and dust with powdered sugar. OR
Use your imagination – Chocolate frosting, Cream cheese
frosting, Buttercream frosting, etc.
My mother-in-law was a wonderful woman. She had a magic way
with children, but cooking not so much. This is a recipe I recreated at the
request of my husband, Richard, about thirty years ago. The big difference from
her recipe is that I never use spaghetti sauce from a jar. I use whatever sauce
I have left over and I almost never make spaghetti sauce the exact same way. So
use your favorite sauce.
3 cups leftover cooked spaghetti noodles
3 cups leftover spaghetti sauce
12 slices real American cheese (NOT cheese food wrapped in
Preheat oven to 350°F. Lightly coat a one and a half quart
rectangular glass baking dish with canola oil spray.
Spread half of noodles in bottom of dish. Cover with half of
Top with six slices of cheese. Repeat layer.
Bake for 25 to 30 minutes until bubbly and cheese is
starting to brown.
Let cool for five minutes or so. Cut in six squares and
serve with a vegetable or side salad and a crusty garlic bread. Some red wine
is nice too! The kids always liked green beans on the side. Myself, I prefer
lightly steamed broccoli. (but no wine for the little ones ;-)
Richard really likes a good crusty browned top on this
I expect my first experience with Egg Foo Yung was in Junior
High when I learned to make the gravy. I have made this dish so many ways. I am
not a fan of fried foods, but once in awhile is OK. See my motto – All things
in moderation, including moderation.
The traditional vegetable is bean sprouts. That would be
mung bean sprouts. When I learned to grow sprouts, this was the dish to use
them up. Then I learned to sprout alfalfa. There is nothing better than fresh
home grown alfalfa sprouts. Again, when you have excess, make Egg Foo Yung!
Since then I have used finely shredded cabbage and added slim strips of
julienned carrot and onion. Now I have excess broccoli slaw. I always watch for
it to be marked down at Kroger. The vegetable possibilities are many. Just
slice them very thin and stringy.
This was the first time I tried tuna. Usually, I use
leftover bits of shredded chicken, beef or pork. The 4 oz bags of frozen salad
shrimp work very well. If sliced small enough, surimi (imitation crab meat) is
very good, too.
Yield: 5 to 6 cakes
Serves: 3 to 4
5 large Eggs
10 oz Broccoli Slaw Mix
½ medium Onion (4 inch), peeled and julienned
1 (5 ½ oz) can solid white Albacore Tuna, drained and flaked
It’s hard to remember that far back, but I think I first
made this in Home Ec in Junior High School. That was Norup Junior High in Oak
Park, MI. I have lost and found this recipe a few times over the years. This
sauce is what makes me want to eat more Egg Foo Yung. For some reason, it
inspires a craving. It is a nicely translucent brown and tastes smooth, savory,
salty and tangy with a touch of pepper.
Yield: 1 1/2 cups
Serves: 3 to 4
1 Tbsp Sugar
1 Tbsp Cornstarch
2 Tbsp Soy Sauce
1 Tbsp White Vinegar
A couple dashes of finely ground White Pepper
1 ½ cups Water
For this recipe, you need a measuring tablespoon, a measuring
cup for the water, a one quart saucepan and a large spoon to stir.
Combine the first five ingredients in saucepan, in order
Stir well until cornstarch is blended in with no lumps.
Stir in water and bring to a boil, stirring occasionally
so that nothing sticks to the bottom.
Reduce heat and simmer until thickened, stirring
Well it’s that time of year again. The zucchini are coming
on like gangbusters and there’s always a couple that get away and turn into
what we fondly call “baseball bats”. If you've ever grown zucchini, I’m sure
you’re familiar with this phenomenon.
A freshly picked “bat” should still have tender skin for
this recipe. Poke it with a fingernail to test it. I didn't feel like doing the
usual treatment for very large zucchini –
shredding. My other favorite treatment is to cut them into pickle size spears and
make dill pickles. I’m not quite ready for pickling yet.
I researched some stuffed zucchini recipes on the internet
for something new and different. This recipe from Rachel Ray for Cheesy
Zucchini Boats offered two new techniques. She baked the zucchini first,
using the same technique I use for winter squash: Cut the squash in half and
bake it cut side down. And the more interesting technique was to put the cheese
on the bottom, under the stuffing rather than as the usual topping.
8 slices bread, white balloon (2 Kroger onion rolls + 3
slices white bread)
6 ounces (1 ½ cups) shredded mozzarella
1/2 cup grated Parmesan
Preheat oven to 350°F. Lightly coat a 9x13 inch baking dish
with canola oil spray.
Trim the ends from the zucchini, enough to fit in your
baking dish. Using a tablespoon, scoop out the spongy center with seeds and
discard, leaving a 1/2-inch-thick shell. Place the zucchini shells cut side
down in prepared baking dish and bake for 60 minutes.
Meanwhile, heat a large cast iron skillet until hot and dry.
Remove from heat and lightly coat with canola oil spray. Return to very low
heat, while chopping vegetables.
Add the beef, onion, celery, bell pepper, garlic and seasonings
to skillet. Cook over medium heat, stirring to break up meat, until no longer
pink and vegetables have softened, about 5 minutes. Stir in the tomato soup and
Using tongs, turn over the zucchini shells and line the
bottoms with the mozzarella. Pack on the filling. Sprinkle the parmesan on top.
Bake for 30 minutes. Remove from oven and let sit for five
minutes. Cut each half crosswise into four pieces.
Serve with a side salad or another vegetable such as corn on
the cob or steamed broccoli.
A long time ago, and
far, far away, I was a teen working at J.L Hudson’s Department store. I learned
to make my first casserole from Joanne, one of the ladies I worked with in the
wrapping department. It was with some excitement, we would have a ladies’ night
at her house and cook. This casserole is so rich and creamy with the salty
flavors of tuna and the tang of the olives. It is a favorite even with those
who don’t like tuna!
I don’t remember the origins of this recipe. I suspect it
might have been from Kraft for the cream cheese. The closest recipe I found on
the WWW is linked below. It was published in Sheila Metcalf’s, The Tuna
Cookbook, in Jan. 1972, but I was making it two years earlier, in 1970. The
original recipe did call for one can of tuna, but we always felt it was better
with two cans. And the more olives the merrier! We didn’t bother with chives or
the breadcrumb topping.
8 oz wide egg noodles
5 Tbsp butter
5 Tbsp flour
½ tsp salt
¼ tsp pepper
2 ½ cups milk
8 oz cream cheese, cubed
2 cans tuna (white solid albacore in water), drained and
1 cup pimento stuffed green olives, sliced
6 oz (1 ½ cups) muenster cheese, grated OR sliced
Preheat oven to 350°F. Lightly coat a 2 quart (or 2 one
quart) baking dish with canola oil spray. Cook noodles according to package directions.
Make white sauce. Add cream cheese and stir until melted. Stir
in tuna and olives.
In prepared baking dish(es), layer ⅓ sauce, ½ of the noodles,
and ½ of the Muenster cheese. Repeat. Top with remaining ⅓ sauce.
Bake for 30 minutes. Let set five minutes before serving.
This makes a full meal with a side salad, steamed broccoli or
another fresh vegetable.
Eat one casserole now and freeze the other for later. Cool it and
wrap well with saran wrap and foil..
Cook noodles according to package directions and drain. In
saucepan, heat white sauce and add cream cheese, which has been cut into cubes.
Cook and stir until the cheese has melted. Stir in tuna, olives, and chives. In
a greased casserole, make layers of sauce, noodles, and Muenster cheese slices,
starting and ending with sauce. Toss bread crumbs and butter together and sprinkle
over casserole. Bake at 350°F for 30 minutes.
From: The Tuna Cookbook, Sheila Metcalf, Doubleday, Jan 1,
flavor and texture depend on the cheese used. Don’t use a stringy cheese like
Mozzarella. At least, only a little bit. You want a cheese that will melt and
has good flavor. Cheddar, Colby, Muenster, Swiss, Jack and American cheeses are
good in any combination. Please use American cheese, NOT "cheese
food". American slices can be dropped in a few at a time and stirred until
melted. If cream cheese is needed, I use lower fat Neufchâtel instead. Just cut
off small chunks with a wire cutter and drop them into the bowl. The addition
of some grated Parmesan and Romano adds good flavor, but by themselves the
texture is a bit grainy.
with those leftover bits of cheese hanging around in your refrigerator. But no
extra mold please! The natural mold from cheeses like Bleu and Roquefort is
be made lower in fat with skim milk and low fat cheese. If you need pepper for
flavor, use finely ground white pepper so there aren't any dirty specks. Cheese
is usually pretty salty so be wary of adding additional salt.
With the advent of
electric appliances, I gave up that convoluted mess of frying flour in butter
and then trying to mix in the milk without making lumps. Also known as making a
“roux”. Get real! Until the power goes out, or you really need that
browned flour, you can revert to the classic method. My method is
easier, quicker and low-fat. Only an elite gourmet palate could tell how I
cooked my flour! And I barely miss the butter, especially since this is usually
the base of a recipe, not eaten for itself.
The cooking times are
based on a microwave power of about a 1000 watts. Newer microwave ovens are
often of higher wattage. Adjust the power level to 70% or so, if the flour
cooks too quickly into a hard layer in the bottom of the bowl. If by some
circumstance, your microwave oven only cooks at 700 watts or so, then lengthen
the cooking times accordingly.
For thin white sauce use
2 tablespoons flour. For a thick white sauce, use 1/3 to ½ cup flour.
If you have to have
butter, just throw it in the blender and whiz it with the milk and flour. It
will melt quickly in the microwave and stir right in.
Once you learn how your
microwave cooks, this recipe is easy-peasy!
Yield: 2 cups
of salt and ground white pepper
milk into blender, measuring by marks on side of blender jar. Add flour, salt
and pepper. Cover and stir until blended, about 30 seconds.
into 6 cup glass microwaveable bowl. Microwave on high for 2 minutes. Stir with
whisk, scraping sides and bottom of bowl and breaking up any lumps that may
for 1 ½ minutes. Repeat stirring with whisk.
for 1 minute. Repeat stirring. If still not done, cook another minute or so as
needed to achieve desired thickness.
Every weekend morning, I cook breakfast. Well, if I am not
working. The first thing I hear from my son, Thomas, is “Cook eggs?”, if I am
not already cooking them when he wakes up. Which is late as usual.
This morning, I had memories of my Grandma Main and the corn
fritters she made us as children. They were light, with lots of corn and egg
and a little bit of flour to hold them together. We drenched them in butter and
I had not made them in many years and looked up some recipes
to refresh my memory. I remembered that there were two main types – northern
and southern. One was doughy and one was mostly egg. Since Grandma is from
Mackinac Island in northern Michigan, I would guess that the northern ones are
My recipe search yielded lots of recipes, southern,
northern, Canadian, and southwest variations but nothing like Grandma’s. So I
just had at it. I figured about an egg per ½ cup of corn with a little milk to
make the egg fluffy. I added a generous
tablespoon of flour for each egg and put in some baking powder to keep the
flour light. I added some diced ham, because my guys like meat with their eggs.
I fried them in corn oil to enhance the corn flavor.
They turned out like
Grandma’s fritters, with ham! Delicious!
Yield: 6 fritters
4 large eggs
2 Tbsp. milk
1 pint corn kernels, drained
Salt and pepper
1/3 cup flour
½ tsp. baking powder
½ cup thinly sliced deli ham, diced (6 small slices or 2
Preheat oven to 250°F to keep fritters warm. Line cookie
sheet with paper towels to drain fritters.
Heat large skillet (preferably cast iron or heavy stainless
steel, heavy aluminum in a pinch) hot and dry. Remove from heat and lightly
coat with canola oil spray. Return to very low heat while preparing batter.
Put eggs and milk in 8 cup mixing bowl and whisk together.
Add corn, salt and pepper, flour and baking powder in order
listed. Fold together with large spoon until all is moistened. Crumble in ham
and fold several times until evenly distributed.
Put about a ¼ inch of oil in skillet and turn up heat. When
a drop of batter sizzles instantly, place a 1/3 cup of batter in skillet for
each fritter. Hopefully, the skillet is large enough to hold three fritters
easily. Shake some more pepper over them. Fry at medium heat until nicely
browned on bottom. Turn fritters over and brown other side, a few minutes for
each side. Remove to paper towels and put in oven to keep warm. Repeat with
rest of batter.
To serve, put one or two fritters on a plate. Top with a
dollop of butter and a good splash of syrup. Enjoy!
I did a recipe search for a dish with chicken and green
beans. This one popped up in my saved files. I couldn’t find this recipe on
Google. You can always count on Russie to have something that tastes good. Thank
you so much, Russie! I adapted the ingredients to what I had on hand and
decided to layer and bake it like a more traditional scalloped potato dish.
This was so delicious and creamy. The sharp cheddar cheese added a little tang and the spices were a savory whisper of flavor.
1 (1/2 lb.) Chicken breast
2 cups Water from poaching chicken
3 Red potatoes (about 3” round), sliced 1/4 inch thick
1 cup Milk
2 Tbsp. Chicken base
3 Tbsp. Flour
1 small (3 oz) pkg. Neufchâtel
4 oz. (1 cup) Extra Sharp Cheddar Cheese, shredded
1/4 tsp dried Thyme
1/8 tsp each ground Sage, Garlic powder, Onion powder, Pepper
½ tsp. dried chopped Chives
1 (15 oz) can cut Green beans, drained
To poach chicken: Put chicken breast in pot and cover with water. Bring to boil
and turn heat to a low simmer. Cook for 15 minutes. Turn off heat and let stand
for 15 minutes. Remove chicken to a dish to cool, saving broth in pot. Pull
skin and bones from chicken and save in freezer bag for a future kettle of
soup. Shred chicken.
To cook potatoes: Add sliced potatoes to pot with saved
broth and bring to a boil. Turn heat to low and cook covered for 15 minutes or until
potatoes are almost tender when poked with a fork. Drain potatoes and save
broth. Pour broth through strainer and save 2 cups for sauce. Save remaining broth
to use in another recipe.
Preheat oven to 350°F. Lightly coat an 8x8-inch baking dish
with canola oil spray.
To make sauce: Put the saved 2 cups of broth, milk, flour
and chicken base in a blender jar and whisk until mixed. Pour into 2 quart
microwave safe bowl and microwave about 2 minutes at a time at 75% power
(depending on power of microwave oven) until sauce is thickened, stirring every
Drop little chunks of Neufchâtel into the hot sauce and
whisk until melted and blended. Add shredded cheddar and stir until melted and
blended into sauce. Stir in herbs and seasonings.
Put about one cup of sauce in bottom of prepared baking
dish. Cover with a layer of potatoes (one third of potatoes). Sprinkle with one
half of the shredded chicken. Sprinkle with one half of the drained green
beans. Add another layer of potatoes (half of remaining potatoes). Drizzle a
good cup and a half of sauce over casserole. Continue layering with remaining chicken,
beans, potatoes and sauce.
Bake for one hour or until bubbly and top is golden brown.
Remove from oven and rest for 15 minutes before serving.
Serve with a side salad or steamed vegetable - broccoli or
Subject: [dailyrecipes] ---Scalloped Chicken and
Potatoes---with Green Beans---
Date: 1/18/2007 10:51 PM
SCALLOPED CHICKEN AND POTATOES
2 1/2 pounds red potatoes, sliced 1/4 inch thick
14.5 oz can chicken broth
8 oz pkg cream cheese
1/2 tsp dried thyme
1/4 tsp each dried sage, garlic powder, salt, pepper
1 cup milk
3 tbs flour
1 tsp chicken bouillon granules
4 scallions, chopped
1 1/4 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
10 oz pkg frozen cut green beans
1 1/2 cups shredded Swiss or harvarti cheese
In pot, cook potatoes in 1 cup broth, covered, 15 min. until almost tender.
Whisk cream cheese and next 8 ingredients and remaining broth and scallions in
bowl. Add chicken and cream cheese mixture to potatoes in pot. Cover, simmer 5
min. Stir in green beans and Swiss or harvarti cheese, cook 10 more min. or
until chicken is cooked through. MAKES 6 SERVINGS.*
This is a traditional British dish akin to their Yorkshire
Pudding. But in West Virginia as in other parts of Appalachia, we have great
pork products. This recipe uses those tasty little rolls of sausage. We bought
several pounds from the FFA at the Harvest Festival and I wanted to try this
dish with the last of them.
The British would traditionally serve this for dinner with
lots of onion gravy and mashed potatoes. But in my house, sausages cooked in
essentially pancake batter are breakfast fare and best topped with maple syrup.
I used a blender to mix the batter, but a bowl and whisk
would work as well. Be sure to use a deep baking dish. This batter rises like a
soufflé or popover.
This was very tasty and good looking with the nicely browned
sausages peeking through the lightly browned and fluffy baked custard (pudding?).
It was not soggy and not dry – just right. Yum!
Serves 3 to 4
1 cup milk
1 cup all-purpose flour
¼ teaspoon salt
2 Tbsp bacon grease
10 (1/2 pound) skinless pork country sage sausages
Put milk, eggs, flour and salt into blender jar. Cover and process
at medium speed until smooth, scraping down sides as needed. Let rest 30
Set oven to 450ºF. Lightly coat a deep two quart baking dish
with canola oil spray. Drop bacon grease in dish and put it in the oven to
Fry sausages in skillet until just browned. Take off heat
and set aside until batter is ready. (When thirty minutes of rest is done.)
When batter is rested, open oven door, slide out oven rack a
bit and lay sausages in hot baking dish. Pour and scrape batter out of blender
and over sausages.
Close door and do not open for thirty minutes. Do not bang
or stomp in kitchen so as to jar batter while it rises. The secret to a fluffy
dish is the hot fat, the hot oven and no jarring.
Serve immediately, as it deflates as it cools.
Top with hot maple syrup, and serve with an over-easy egg and
some fresh fruit on the side.