Chicken Casserole Supreme

A family favorite for over 40 years.  A Great Aunt gave me her handwritten recipe card at my bridal shower saying, " ... it was great for ladies luncheons," which she often attended. I simply love the taste and textures of combined ingredients, and make it anytime there's leftover chicken or turkey  
When taking to potlucks and yes, "ladies luncheons" or card parties,   I'm always asked for the recipe. For two of us, I half the recipe.

Chicken Casserole Supreme

2 cups sliced or diced cooked chicken or turkey

*1 can of cream of mushroom soup or a homemade white sauce like Alfredo Sauce

3/4 cups mayonnaise

3 hard boiled eggs, cut into large pieces

1 cup cook rice

1 tsp. grated onion

1 Tab. of lemon juice

1/2 tsp. salt

2 Tabs. melted butter

1/2 cup crushed cornflakes

1/4 cup slivered almonds

Mix chicken, soup and mayonnaise until smooth.  Add rice, lemon juice, onion, salt and eggs.  Stir lightly to combine.  Turn into a buttered  1-1/2 quart casserole dish.  Mix cornflakes, almonds and butter.  Sprinkle over chicken mixture.  Bake uncovered at 375 for 25 minutes.  Canned mushrooms and/or peas can be added. Serves 6 to 8.  *Note: I've used cream of celery soup, and different flavored white sauces, so be creative!

Hamburger Pie

This is like a hamburger "quiche"  Good for brunch or dinner.  Most often I use cheddar cheese, but have used jalapeno, or pepper jack cheese, even American cheese.  I make this about once a month. A foodie friend on a message board shared the recipe with me several years ago.


Hamburger, or Bacon Cheeseburger Pie!

Hamburger Pie

1/2 cup Bisquick
1 cup milk
2 eggs
1/2 cup chopped onions,
1 lb. hamburger
1 large tomato
1 cup shredded cheese of choice
Salt and Pepper to taste
Optional: 1/2 cup cooked chopped bacon

Brown hamburger & chopped onion with whatever seasonings you like. Drain.
In bowl, beat together Bisquick, milk and eggs. Stir in cheese.

Spread hamburger into a greased 9 inch pie plate.  Pour Bisquick mixture over the meat.  Bake in 400 degree oven for 25 - 30 minutes or until golden brown on top. Take out of the oven and top with sliced tomatoes, then sprinkle more shredded cheese on top.  Put back in oven until cheese is melted. Cool slightly. Serve with Secret Sauce: mayo, ketchup, bit of brown mustard, onion power and S&P all mixed together.

Cooked chopped bacon can be added, with the ground beef:  it's like a cheese/bacon burger pie! Or crumble cooked chopped bacon on top with the tomatoes and cheese near the end.

Appetizer: Mini Pastry Puffs

Baked Pastry Puffs

Whenever attending gatherings with appetizers or horsd'oeuvres and discovering something delightfully different and/or fancy, I try to duplicate it at home.  A local caterer served these mini puffs filled with a salmon cheese spread which caught my attention, but I've filled them with: a cheese spread topped with popcorn shrimp; an olive spread; tomato relish; crab spread, spinach dip, or made  mini sandwiches ...... it's up to imagination! 


They're fun to make and can be made in larger sizes for use as dessert, by filling with berries, topped with whipped cream; pudding or ice cream, then drizzled with chocolate. Again, use your imagination. Family and guests will be impressed with your presentation.

This recipe makes about 24 - 36 mini puffs but can be doubled for larger groups.  After baking they freeze well, and handy for quick appetizers or desserts.

Mini Pastry Puffs
4 Tabs. of butter cut in pieces
1/2 cup water
1/2 cup flour
1/4 tsp. salt
2 eggs
Optional seasoning: poppy seeds, sesame seeds, fresh rosemary

Heat oven to 425.


In medium saucepan, bring water butter and salt to a boil. Remove from heat and add flour all at once, stirring til dough hold together.  Return to heat an let cook about 1 minute, until a film coats the bottom of the pan. Put dough in a bowl and let cool about 5 minutes.



Beat in eggs one at a time until dough is soft, glossy and sticky.  Put dough in pastry bag with 1/2 inch nozzle, or use a plastic bag and cut off corner.


Squirt vertically on prepared non-stick sheet an inch apart in one inch to 1-1/2 inch wide mounds, about 1/2 inch thick.  Each will have a small peak, so wet your finger and pat each mound down a bit to smooth.  An egg wash can be applied, then sprinkle with seasoning of choice.

Bake for 12 minutes, at 425, then reduce heat to 375 and remove sheet, taking a toothpick to pierce the side of each puff, then return to oven to bake until golden brown, about 10 to 15 more minutes.  Cool on wire rack. Slice open to fill with desired fillings.

Oriental Stir Fry

I never make this the same way twice, as it's one of those meals I make when wanting a quick, tasty, colorful meal in one pan but without following an exact recipe. Other veggies or meats can be used, but I usually have inexpensive pork on hand in freezer.  Boneless country ribs frequently can be found on two for one, or regular sales and are good for stir fry or BBQ pork.



Stir Fry for Two

1 cup cubed pork, chicken or shrimp
1/2 cup sliced green peppers
1/2 of medium onion sliced thinly in half rings
1 cup of broccoli flowerettes ( I always have frozen on hand)
1 medium carrot sliced thinly on the slant
1 small can of slice mushrooms drained
1/2 cup soy sauce
1 teaspoon dry ginger powder
pinch of red pepper flakes
 2 Tabs. corn starch
 2 cups cooked rice
salt and pepper to taste
Optional:  bamboo shoots, slice water chestnuts, cabbage slices, green beans can be added or substituted.  All veggie quanities don't have to be precise; sometimes I add more broccoli or green peppers.  Depends on one's taste and what's on hand.

Use 10-12 inch fry pan or wok. Season pork with salt and pepper and fry in hot oil until seared on outside, then add prepared veggies and seasonings. Save the corn starch for use later.

Stir to mix, continuing frying stirring every few minutes for about 3 minutes.  Pour in soy sauce and stir one more time to combine all flavors. Turn heat down to low-medium; cover and continue cooking for about 10 minutes.  Meanwhile, add about 1/3 cup water to cornstarch and mix well. then pour over ingredients and stir again to coat all so that corn starch combines with the juices and soy sauce. The sauce will quickly start to thicken and give a glazed looked to the veggies.

 Serve over cooked rice.  This recipe can easily be doubled or tripled depending on how many you plan to serve, or if wanting to make a big batch to freeze for later meals.

Estimated cost per serving: $1.00 or less

Black Russian Rye

If I can find this bread in a store, it's spendy.  I sent away for a mix, but that seemed equally expensive, until I finally figured out the basic ingredients needed to duplicate this loaf.


 I use my bread machine.  But this could be adapted by mixing, kneading, rising, shaping, rising again and baking in an oven. I like to use for Reuben or ham sandwiches or as a breakfast toast with eggs.  I slice,  freeze, then vacuum seal using as needed.

Black Russian Rye

1 1/2 cups warm water

2 Tabs cider vinegar

1 Tab. softened butter

1 tsp. salt

1 Tab. brown sugar

1 tsp. instant coffee granules

2 Tabs. molasses, or dark corn syrup

3 Tabs. cocoa powder

2 1/2 cups bread flour

1 cup rye flour

2 tsps. yeast

(optional: 1 Tab. caraway seed; 1/4 tsp. fennel seed)

Put in machine in order of machine instructions.  Use whole wheat or regular crust setting.

Best White Bread

I began mastering my bread machine a few years ago, finding the most successful recipes.  I've owned it for over a decade, but used only occasionally.  Since finding great recipes, I haven't bought bread at the store in over 2 years.  For some breads I use the machine  just for mixing, kneading, and first rise then shape and bake in oven, and others I fully bake in the machine.  I've used "mixes" but  it's much more economical to enjoy bakery quality bread of all kinds when making from scratch.


A friend in Texas shared this recipe and it makes a huge, soft loaf equal to two loaves of bread.  Once cooled, I slice it in half vertically and freeze one half for later use. Dough can be made then taken out and shaped into buns or rolls.  Bread machines are great for making pizza dough, too.


You'll never find a better bread for toast!

Bread Machine White Bread 

1 cup milk warm milk

1 large egg, or 2 small at room temperature 

2 1/2 tablespoons butter, softened

1/4 cup sugar

3/4 teaspoon salt

3 cups bread flour, regular white flour will be okay, too.

2 1/2 teaspoons yeast

Put ingredients in according to machine instructions.  Mine calls for liquids first, then dry ingredients, with yeast last. I warm milk to about 90 degrees quickly in microwave with the butter, then beat egg(s) and pour in. Next add sugar, salt, then flour.  Make an indent on top and spoon in yeast.  I set the machine to basic white. During first knead, seeds such a poppy or sesame, or  dry spices may be added.

Twice Baked Potatoes

These are a real treat for family or guests and worth the effort especially, if making a big batch to have on hand in the freezer.  It's just as easy to make many at one time, and enjoy more often without all the clean up.  When sacks of potatoes go on sale this recipe really delivers bangs for the bucks.

Steak Dinner and Twice Bake Potato

Twice Baked Potatoes
4 or more medium to large baking potatoes
Recipe is for 4 potatoes, 8 halves prepared, but can be doubled or tripled if making a larger quantity to freeze for future meals or make for a large gathering.

Tablespoon or 2 of oil to rub 4 washed potatoes
1 stick of butter cut into pats
1/2 cup cooked diced bacon (or bacon bits)
1/2 cup sour cream, or ranch dressing
1/2 cup of cheddar cheese, or cheese of choice
1/2 cup milk
1 tsp. salt  (can be seasoned salt of choice)
pepper to taste
(optional chives or chopped green onions)

400 degree oven.
Rub washed potatoes with oil and bake until done, approximately an hour.  Meanwhile, in large bowl add butter, bacon, sour cream.

Ready to Freeze

Cut each baked potato in half scooping insides into the bowl. Don't scrape too thin; leave enough in shell so it's firm for refilling. Lay empty shell halves on baking sheet for refilling.

Smash and mix potatoes in bowl with butter, bacon and sour cream, adding cheese, milk, salt and pepper. Mix well until blended.

Fill shells abundantly with mixture and if serving immediately, top with more cheese, then garnish with chives or chopped green onions.  Place in oven again until heated through and cheese melts and top crisps up, about 10 minutes.


* If preparing for freezer don't add garnishes until ready to re-bake in the future. I let filled potatoes cool down, then freeze on baking sheets.  Once frozen half-wrap in foil and place in freezer bags.

To use from freezer, defrost with foil on, put on extra cheese and chives, and re-bake at 350 for 15-20 minutes; or take off foil and microwave;  if using frozen, keep foil on and bake at 375 for 30 minutes until heated through, adding garnish near the end.

* Times may vary depending on size of potatoes.
Makes 8 servings
Estimated cost: $2.80 or less; .35 cents a serving or less.

Bacon Quiche

Sliced and served with a salad

Quiches are easy, fast and economical to make.  There's endless possibilities for being creative once learning the basics.  Quiches are basically eggs, cheese and milk combined with a cup or two of added cooked veggies or meat.  


Some are crustless, while others call for a pastry shell. Baked at 375 - 400 for 35-45 minutes until set.  (170 degrees in middle, if testing with a thermometer)

As a rule of thumb use: 1/2 cup of dairy (milk or cream), 1/4 cup of grated cheese and 1/4 teaspoon of salt for each egg.  To make a crustless quiche, grease or spray a pie plate, and combine a 1/2 to one cup of Bisquick into dairy mixture which helps it set up firm for slicing.





Bacon Quiche

Golden Brown Ready to Serve

1  pound of chopped, cooked bacon
1 cup of shredded cheese of choice
1/2 cup of cooked chopped onion
2 cups milk
1 cup Bisquick
4 eggs
Salt and pepper to taste
(Optional): sprinkle top with parsley or dry herbs, such as Italian blends, paprika, chives.

Heat oven to 400.
Combine all ingredients in bowl, mix well.
Pour into greased 9-inch pie plate
Bake 35 - 40 minutes until puffed up and golden brown. Serves 6-8

* Good for breakfast, lunch, or dinner.  Extra servings can be frozen and ready anytime by reheating.

No-Knead Ciabatta Bread

Ready to Bake

Slice of White Ciabatta

Ciabatta Bread
4 cups flour (can use white or combo of white and wheat)
1 tsp. yeast
1-1/2 tsps. salt
2 cups warm water

Put four cups of flour, yeast and salt in large bowl; add warm water.  Stir until blended and sticky.  Cover bowl with foil, plastic wrap or towel for 12 - 18 hours at room temperature until doubled in size. Dough will be spongy and bubbly looking.

Pull out of bowl and turn out to floured board to shape into long oval or divide making two rounds. Dust with flour.  Flipover onto oiled baking sheet sprinkled with corn meal, dust top with flour.  Cover with towel for 2 hours and let rest and rise again. It won't seem like it's risen very high, put will spread,  and rise greatly when baking.

Bake 425 oven, 35-45 minutes until browned.  Bread will have thick crust and large airy holes. Experiment with adding seeds or Italian spices, or brush top with oil or butter before baking for different effect and taste of an artitsan style bread.  Can be divided and shaped into baguette loaves.


Hint:  Great bread for children to help make.  So easy!  I usually make dough in late afternoon and it's ready in mid-morning.

Link to Video of Step-by-Step
http://youtu.be/YX_6l2bmvQI


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Cake Mix Cookies

Watch for cake mix sales or coupons when they're a dollar or less.  These are so fast and easy and freeze well.

Ready to Bake

Cake Mix Cookies
1 box of cake mix with pudding if none, add box of instant pudding
1/2 teaspoon baking powder
2 eggs
1/2 cup oil or butter
1 cup of whatever you want or have on hand: chocolate or other flavored chips, nuts, M&Ms, crushed candy bits, raisins.  Be creative! If using a white cake mix you may want crushed toffee or butterscotch chips; if chocolate mix, chocolate chips and nuts.  A tsp. of flavored extract can enhance the flavor.  I've used chocolate mix, mint extract, and chocolate chips.

Chocolate Mint

Mix cake mix and baking power, toss in and mix eggs and melted butter or oil, then stir in one cup of  chips or nuts.  Batter will be stiff dough.

Drop by teaspoons on baking sheet and bake at 350 for 10-12 minutes.
Makes 3 or 4 dozen.  Will look underbaked and puffy when done, but let sit for about 10 minutes to set before lifting off.  They'll be crisp on outside and chewy inside.

Ideas:  Spice cake mix, and nuts; lemon cake mix and lemon zest and drizzle with icing.  Many, many possibilities.

Chili Rellenos

Roasted Anaheim Peppers

lA former neighbor showed me how to make Chili Rellenos from scratch 30 years ago with fresh Anaheim Peppers.  The skins needs to be grilled or roasted "off" and the easiest way I discovered was putting in 350-400 oven until slightly charred and blistered.  


Chili Rellenos
I then run them under cold water, keep stem on, peel, partially slit open side to remove seeds and vein; then use in recipes. Some cooks put them in a paper bag to steam and rub together in bag to dislodge skins.

2 Anaheim peppers per person
1/4 cup flour
2-3 eggs, separating whites and yolks
cheese strips to stuff inside of peppers (cheddar, monterey jack, pepper jack)
tooth picks
oil for frying

After taking off skin and seeds, stuff lightly with cheese, and hold together with toothpick, if needed.  Dust each side with flour, which will help egg batter stick. Set aside.

Beat whites until stiff and frothy; then fold in beaten egg yolks.
Dip each pepper in frothy batter and fry in hot oil (350) til golden brown. Drain on paper towels.

Served with salsa, sour cream and hot sauces.  Side dishes: Refried beans, Mexican Rice

These links provide addition information and slide show of the process.

http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm
http://mexicanfood.about.com/od/techniques/ss/stepsrellenos.htm

Chili Rellenos Fried Golden Brown

Deli Cole Slaw for a Crowd

I always get asked for this recipe when bringing it to a potluck or picnic. It has a sweet and sour taste and looks so fancy.

Deli Cole Slaw
1 large head cabbage
3 to 4 sliced, large onions
1 cup sugar (Splenda can be substituted)
3/4 cup oil
1 teasp. dry mustard
1 cup vinegar
2 teasp. salt
1 teasp. celery seed.

In a large bowl, alternate layers of thinly shredded cabbage with thinly sliced onions.  Pour 1 cup of sugar over mixture and set aside.  Make a heated sauce by mixing and bringing vinegar, oil, salt, mustard, and celery seed to a boil.  Pour over cabbage and onion mixture and let stand covered at room temperature for 4 to 6 hours.  Mix well before serving.
Note:
A German family recipe since the 1950s.  We called it “Tootie’s Cole Slaw.”

Makes about a gallon: enough to serve 1/3 to 1/2  cup servings. Should serve about 35 to 45 people.  Recipe can be halved or doubled depending on number to be served. Keeps well in refrigerator for weeks. Good for dieting, especially, if using Splenda.