Monday, February 27, 2006

One Pot Garden Chicken & Noodles © 2006

First off, let me preface this by saying I realize that this isn't a "retro" recipe, however I did get it off the back of a bag of Skinner Wide Egg Noodles recently and it sounds delicious. Just thought I'd share.

2 tablespoons butter or margarine
3/4lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
1/4 cup finely chopped inion
1-3/4 cups (14-1/2 oz. can) chicken broth
1/2 package (6 oz.) Skinner Wide Egg Noodles, uncooked
2 cups (10 oz. pkg.) frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of chicken or cream of mushroom soup
3/4 cup milk
1 jar (4 oz.) chopped pimiento, drained (optional)
3/4 cup grated Permesan cheese, divided

In heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked noodles and vegetables, stirring to coat evenly with liquid. Cover; simmer on medium heat 8 minutes, STIRRING EVERY 2 MINUTES, or until most liquid is absorbed. Meanwhile, in medium bowl, stir together soup, milk, pimiento and 1/2 cup cheese until smooth; stir into noodles mixture. Simmer until heated through. Serve sprinkled with remaining cheese. 6 servings.

Friday, February 24, 2006

Creole Crab Gumbo © 1945

This is a whole-meal soup - excellent as a cold weather luncheon or Sunday night party supper.

2 tablespoons butter (Melt in Dutch oven.)
1 onion, chopped (Brown in butter.)
3 tablespoons flour (Blend into fat and cook until quite brown.)
1 bay leaf (Crush and add.)
6 fresh tomatoes (Chop. Drain juice from tomatoes and add to above mixture.)
1 dozen soft crab shells (Crack crabs; cut off the claws and remove meat, being careful to remove sandbags from under part of crabs. Add.)
2 cups crab meat (Add. Cover Dutch oven closely and simmer 15 minutes.)
1 1/2 teaspoon salt
1/4 teaspoon pepper (Add seasonings and chopped tomato pulp.)
2 quarts boiling water (Add and simmer for 1 hour. During last 15 minutes cook the spaghetti.)
12 ozs. elbow spaghetti (Cook 3 cups spaghetti in boiling, salted water 5 minutes. Drain.)
2 okra (Cut into 1/2" pieces. Five minutes before serving add, with chili powder, to gumbo. Serve over spaghetti in deep bowls.
2 tablespoons chili powder

NUTRITION TALLY: Contains "Basic 7" food groups.

Macaroni Magic

Wednesday, February 22, 2006

Pizza Chicken © 2001


8 boneless, skinless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced
2 medium bell peppers, cut into strips
2 cups spaghetti sauce
1 package (16 ounces) rotini pasta
1 cup shredded mozzarella cheese (4 ounces)

1. Remove fat from chicken. Sprinkle chicken with salt and pepper. Place chicken in 3 1/2-to-6-quart slow cooker.

2. Top chicken with onion and bell peppers. Add spaghetti sauce. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

3. Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese. 8 servings.

For a bit more color, use 1 yellow and 1 red or green pepper.

Betty Crocker Comfort Casseroles

Monday, February 20, 2006

Hamburger Pinwheels © 1950

1 small onion minced
2 tablespoons fat
1 pound ground beef
1/4 pound pork sausage
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 recipe baking powder biscuit*

Cook onion and fat until tender but not brown. Add meat and cook until browned. Season with salt, pepper and Worcestershire sauce. Roll out biscuit dough into a rectangle 1/4 inch thick. Spread meat on dough and roll like a jelly roll. Cut into slices about 1 1/2 inches thick. place cut side up, on greased baking sheet and bake in hot oven (400ºF.) about 15 minutes. Serves 8.

Ham Rolls** — Use chopped ham and hard-cooked eggs with sweet pickle and mayonnaise instead of beef mixture. Bake as above.

Corned Beef Rolls — Blend a 12-ounce can corned beef with 3/4 cup evaporated milk. Use instead of beef mixture.

* When I've made this in the past, I just used a can of pre-made biscuits. Also, because I like the taste, I like to add a little chopped black olives and green bell pepper.

** I've made the ham version of this recipe, and it actually reminds me of a Hot Pocket. However, I forewent the eggs/pickle/mayo and used assorted shredded cheeses. A great side dish to soup (split pea, perhaps?) or as-is.

500 Tasty Snacks Ideas for Entertaining

Friday, February 17, 2006

Kid's Krunchy Krazy Korn © 1982

Fantastic! A real favorite with kids of all ages! Foil-line baking pan for a no-mess clean-up.

8 cups puffed popcorn curls*
1 cup firmly packed brown sugar
1/2 cup margarine or butter
1/4 cup light corn syrup
1/2 teaspoon soda
1 teaspoon vanilla

Heat oven to 250ºF. Place popcorn curls on 15x10-inch foil-lined jelly roll pan. In large saucepan, combine sugar, margarine and corn syrup; bring to boil over medium heat, stirring constantly. Simmer 2 minutes; remove from heat; stir in soda and vanilla. Pour mixture evenly over popcorn; mix well.

Bake at 250ºF. for 30 minutes, stirring twice during baking time. Remove from pan immediately; cool completely on sheet of foil or waxed paper. Store in airtight container. 8 cups.

TIPS: *8 cups popped popcorn may be substituted for puffed popcorn curls. 1/2 cup peanuts can be added to popcorn.

Children's Choice Cookbook

Wednesday, February 15, 2006

Chicken Salad in Toast Cups © 1974

1/2 cup of finely chopped cooked or canned chicken
3 tablespoons finely chopped celery
1 pimiento, finely chopped
1/2 pkg (8-oz size) cream cheese
1/4 teaspoon salt
Dash pepper
15 slices white bread
1/4 cup butter or margarine

1. Thoroughly mix all ingredients, except bread and butter.
2. Preheat oven to 350F.
3. Cut out 30 (2-inch) rounds of bread. Brush both sides with melted butter; press into 1 3/4-inch muffin-pan cups.
4. Bake 10 to 15 minutes, or until golden around the edges. Cool.
5. Fill each little cup with about 1 1/2 teaspoons chicken-salad filling. Makes 30

McCall's Cocktail-Time Cookbook

Tuesday, February 14, 2006

Happy Valentine's Day

Monday, February 13, 2006

Career Girl's Spaghetti © 1958

3 tablesp. salad oil or shortening
1 cup minced onions
1 cup sliced mushrooms
1 tablesp. flour
4 franks, chopped
1 1/2 cups tomato juice
1 cup water
1 1/2 tablesp. Worcestershire
1/4 teasp. salt
1/4 teasp. pepper
2 tablesp. snipped parsley
1/4 cup minced green pepper

1 8-oz. pkg. spaghetti
Parmesan cheese

In oil in skillet, sauté onions and mushrooms till golden. Stir in flour, chopped franks. Add tomato juice, water, Worcestershire, salt, pepper. Simmer, uncovered, 25 min. Add parsley, green pepper; simmer 5 min. longer. Meanwhile, cook spaghetti as package directs. Serve ring of spaghetti with sauce in center. Pass cheese. Makes 4 servings

Good Housekeeping's Hamburger & Hot Dog Book

Friday, February 10, 2006

Noodle and Mushroom Pepperoni © 1945

2 strips bacon (Shred with shears and fry to delicate brown)
1/2 onion (Chop fine and add. Fry to light brown.)
2 cups canned tomatoes (1 can tomato soup may be used. Add to bacon mixture.)
4 green peppers shredded (Add, together with mushrooms, and cook 20 minutes)
1 can mushrooms (Use mushroom liquid, too.)
1 teaspoon Worcestershire sauce (Add.)
1/4 teaspoon salt (Add.)
1/8 teaspoon pepper (Add.)
1 teaspoon prepared mustard (Add.)

4-5 ozs. noodles (Cook medium or broad noodles in boiling, salted water 10 to 15 minutes. Serve sauce over beds of noodles. Serves 6.)

Macaroni Magic

Wednesday, February 08, 2006

Luncheon Seafood Bake © 1963

1 cup fresh cooked crab meat, lobster or shrimp
1 cup soft bread crumbs
3/4 cup mayonnaise
1 cup (1/2 pint) Carnation Sour Cream
4 finely chopped hard-cooked eggs
2 tablespoons grated onion
1/2 cup finely chopped celery
1/4 cup sliced stuffed green olives
3/4 teaspoon salt
Few grains pepper
1/2 cup soft buttered bread crumbs

Break crab meat, lobster or shrimp into bite-size pieces. (You may use 6 1/2-7 1/2 ounce can of crab meat, lobster or shrimp, in place of fresh, cooked seafood.) Mix with all remaining ingredients except buttered crumbs. Spoon into a 1-quart casserole or 6 individual bakers or shells. Top with buttered crumbs. Bake individual servings in moderate oven (350ºF) until mixture begins to bubble. (20 to 25 minutes). Bake in 1-quart casserole 25-30 minutes. Garnish with stuffed olive slices. Served with a green or fruit salad, and's bound to be a favorite! Makes 6 servings.

Cooking for the Crowd: Will it be 4 or 14?

Monday, February 06, 2006

Deviled Ham Pancakes © 1954

"Just wait 'til you taste your first forkful of Deviled Ham Pancakes — smothered with butter and hot syrup! And they're so easy to make the Aunt Jemima Shaker Way. Empty a 2 1/4-oz. can of deviled ham, broken up with a fork, into shaker with liquid ingredients. Add 1 cup Aunt Jemima Pancake Mix. Shake ten times and pour out a whole flock of "silver dollar" sized pancakes. Bake 'em golden brown and serve 'em by the plateful!"

Okay, I can buy the Aunt Jemima bacon pancakes concept, whereas you cook some bacon all crisp and delicious, placed it on the griddle and pour some pancake mix over it and bake some oblong bancakes with a strip of bacon in the middle, but this? I think I'll pass. Separately, I can handle them, but as a combo, it makes me wanna yarf.

Friday, February 03, 2006

Lazy-Day Lasagna © 2001

Here's a shortcut you'll love - you don't have to cook the noodles.


1 container (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce
12 uncooked lasagna noodles (12 ounces)
2 cups shredded mozzarella cheese (8 ounces)

1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

1. Heat oven to 350º. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.

2. Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches. Top with 4 uncooked noodles. Spread with 2 cups pasta sauce; top with 4 noodles. Repeat with 2 cups pasta sauce and 4 noodles. Spread with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.

3. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot in center. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting. 8 servings.

Betty Crocker Comfort Casseroles

Wednesday, February 01, 2006

Dill Potato Soup © 1974

2 cans (10 1/4-ounce size) frozen condensed cream-of-potato soup,* undiluted
1 3/4 cups milk
1 teaspoon dried dill
1/8 teaspoon salt
Dash pepper
1 cup dairy sour cream

1. In medium saucepan, combine soup, milk, dill, salt, and pepper with 1 1/2 cups water; stir until well mixed.
2. Over high heat, bring to boiling, uncovered: stir occasionally.
3. Reduce heat. Stir in sour cream: beat with rotary beater until smooth. Reheat gently. Serve at once, in mugs. Makes 6 servings

*Partially thaw as label directs.

McCall's Cocktail-Time Cookbook