Classy Chicken

1 chicken breast
¼ t. pepper
3 T. oil
1¼ C. broccoli, cut to bite-sized pieces
1 can cream of celery soup
½ C. mayonnaise
1 t. curry powder
1 t. lemon juice
1 C. grated cheese
  • Sprinkle chicken pieces with pepper
  • Sauté in oil over medium heat for about 6 minutes
  • Cook broccoli until tender and crisp
  • Arrange broccoli in bottom of buttered casserole dish
  • Place chicken on top
  • Mix together soup, mayonnaise, curry and lemon juice and pour over chicken
  • Sprinkle with cheddar cheese and bake, uncovered at 350 º F for 30-35 minutes

Corn Chowder

1¼ C. frozen corn
1 large potato, peeled and chopped
1 medium onion, chopped
1 small red or orange pepper, chopped
1 can chicken broth
¾ C. milk
¼ C. apple or orange juice
  • Combine all ingredients in a large saucepan
  • Bring to a boil, reduce heat and simmer, covered for 10 minutes until potato is tender
  • Put 2 cups of the chowder into a blender and puree
  • Return to saucepan, cook and stir until heated through

Collarbone Casserole

This was the meal we ate the day I broke my collarbone when I was about 4 years old. Don't know what we called it before that day.

Sausages, uncooked
Tomato soup
  • Layer all ingredients in a baking pan and pour soup over the top
  • Bake at 350 º F for 2 hours or less

Cheese Sauce

2 T. butter
2 T. flour
¼ t. salt
1/8 t. pepper
1 C. milk
½ C. grated cheese
  • Melt butter over low heat in a heavy saucepan
  • Blend in flour and seasonings
  • Cook over low heat, stirring until mixture is smooth and bubbly
  • Remove from heat and stir in milk
  • Slowly bring to a boil, stirring constantly, until starts to thicken
  • Stir in cheese until melted

Candied Pecans


  • Coat pecans in honey and heat under broiler until honey begins to bubble
  • Remove from broiler & allow to cool before eating

Calico Bean Pot

1 lb. lean ground beef
8 slices of bacon
1 C. onion, chopped
1 can each green, lima and kidney beans, drained
1 can pork and beans
¾ C. brown sugar, firmly packed
½ C. vinegar
½ C. ketchup
½ t. garlic salt
½ t. dry mustard
  • Brown ground beef in a skillet until no longer pink
  • Cut bacon into small pieces and cook until crisp
  • Cook onion until soft
  • Add remaining ingredients in a 2 ½ quart casserole dish
  • Bake at 350 º F for 1 hour, uncovered

Caesar Salad Dressing

1 garlic clove, minced
1 egg yolk
1 T. lemon juice
1 t. Worcestershire sauce
5 T. salad oil or olive oil
2 T. red wine vinegar
¼ t. salt
1/8 t. pepper
½ C. grated Parmesan cheese
  • Combine all ingredients and mix very well

Broccoli Dill Potato Boats

8 baking potatoes
1 C sour cream
½ C butter, melted
2 t. dill weed
1 C. fresh or frozen broccoli, cooked
1 t. sugar
1 t. salt & pepper
2 T. green onion, chopped
1 C. grated cheese
  • Bake potato at 375º F for 1 hour & let stand for 15 minutes
  • Cut lengthwise, scoop out mash potato into dish
  • Add all ingredients except cheese
  • Fill potato top with cheese & place in freezer
  • Bake unthawed at 350 º F for about 30 minutes

Broccoli Cheddar Potage

3 C. chopped broccoli, cooked until tender & drained
3 T. margarine
1 small onion
4 t. chicken bouillon powder
3 T. flour
½ t. paprika
½ t. dry mustard
2 C. water
2 C. milk
1½ C. grated cheddar
Salt & pepper to taste

  • Melt margarine in large saucepan and sauté onion until tender
  • Blend in bouillon powder, four, paprika & mustard
  • Whisk in water and milk gradually
  • Cook over medium heat, stirring until mixture comes to a boil and thickens
  • Add cheese and stir until melted then add broccoli and seasonings
  • Cook until heated through – do not boil

Beef and Beer with Yellow Potatoes

2 T. olive oil
4 slices bacon, cut into
½ inch strips
1 2.5 lb rump roast, cut into 6 equal-sized portions
1 T. kosher salt
½ t. freshly ground black pepper
¼ t. ground allspice
1lb onions, peeled and sliced
2 cloves garlic, peeled and crushed
2 C. canned tomatoes
2 bottles of dark beer
2 T. light brown sugar
1 T. minced fresh thyme
1 T. minced fresh rosemary
4 Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 ½ inch chunks
  • Preheat oven to 350 º F
  • Put the oil and bacon in a large casserole and cook until the bacon is crispy
  • Remove the bacon and set aside
  • Season the beef with salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3-4 minutes per side
  • Remove from casserole and set aside
  • Brown the onions and garlic in the casserole
  • Return the beef and bacon to the casserole
  • Add the tomatoes, beer, sugar, thyme, and rosemary and bring to a simmer
  • Cover the casserole and place on bottom rack of oven
  • After 10 minutes, check to make sure it’s simmering; turn up 25 º F if not
  • Cook until meat is falling apart, about 2 hours
  • Add the potatoes and cook until tender, about 30 minutes

Beef Bourguignon

2 lbs. lean round steak cubed
¼ C. oil (not necessary if meat is fatty enough)
2 T. sherry
5 medium onions, sliced
1 can mushroom pieces & liquid
1t. meat sauce (Lea & Perrins)
1t. tomato paste
1 can consommé
1 medium bay leaf (remove later)
½ t. thyme
Pinch parsley
3 T. flour
1 C. red wine
  • Brown steak, add sherry & put aside in casserole
  • Mix remaining ingredients (except wine) & pour over meat
  • Cook at 250 º F or a bit hotter for about 3 hours (add wine during cooking)

Asian Glazed Chicken Stir-fry Vegetables

3 T. cornstarch
1¾ C. chicken broth
1/3 C. cider vinegar
1/3 C. honey
1 T. soy sauce
¼ t. crushed red pepper flakes
4 boneless, skinless chicken breasts, diced
1 C. carrots, thinly sliced
2 C. snow peas
  • Mix cornstarch, broth, vinegar, honey, soy and pepper until smooth
  • Cook chicken in wok until browned
  • Add cornstarch mixture and carrots to chicken
  • Cook mixture until it boils and thickens, stirring occasionally
  • Cover and cook over low heat for 5 minutes or until done
  • Stir in snow peas

5 Hour Stew

2 lbs. lean stewing beef
1½ C. tomato juice
2 T. minute tapioca
1½ t. salt
2 t beef dip mix
2 C. each potatoes, carrots, celery (cut in pieces)
1 onion, sliced
2 C. peas
  • Grease roaster or large casserole dish
  • Combine all ingredients (reserve peas till end of cooking time) and bake at 275 º F for 5 hours

5 Cup Salad

Most of my family doesn't even like this salad yet we still have it at nearly every major family dinner. For the record, I love it.

1 C. sweetened coconut
1 C. sour cream
1 C. pineapple, drained
1 C. mandarin pieces, drained
1 C. mini marshmallows
  • Mix all ingredients & allow to set in the refrigerator for at least a few hours before enjoying

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