Mama’s Chicken Pot Pie
Jessica Donavant
Forest, VA
This is my grandmother’s recipe that she shared with my mama. Mama made this tasty dish quite often when I was growing up. Every time I take a bite, I’m reminded of my childhood, where memories of a winter’s day around the dinner table fill me with warmth and comfort.
2 to 3 boneless, skinless chicken breasts
1 onion, sliced
10-3/4 oz. can cream of chicken soup
15-oz. can peas, drained
14-1/2 oz. can sliced carrots, drained
2 eggs, hard-boiled, peeled and chopped
In a large saucepan, cover chicken and onion with water; bring to a boil over high heat. Reduce heat to medium; simmer until chicken is tender, 15 to 20 minutes. Drain, reserving one cup broth. When chicken is cooled, shred. Mix chicken, reserved broth and remaining ingredients together in a large bowl. Pour into a greased 13"x9" baking pan. Spread topping over chicken mixture. Bake, uncovered, at 350 degrees for 45 minutes. Serves 4.
Topping:
1/2 c. butter, softened
1 c. self-rising flour
1 c. milk
In a bowl, stir together all ingredients. Batter will be lumpy.
For juicy, flavorful chicken, cover it with water and simmer gently just until tender, then turn off the heat and let the chicken cool in its own broth.
Grandma’s Chicken No-Peek
Kristen Lewis
Bourbonnais, IL
This is one of my grandma’s favorite recipes. It’s such a satisfying dish that will always remind me of her.
6-oz. pkg. long-grain and wild rice mix, uncooked
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of celery soup
1 c. water
4 chicken breasts
1.35-oz. pkg. onion soup mix
Spread uncooked rice and seasoning mix in the bottom of a greased 13"x9" baking pan. Combine canned soups and water in a bowl; pour over rice. Place chicken on top; sprinkle with soup mix. Cover tightly and bake at 350 degrees for 2-1/2 hours. Do not peek! Makes 4 servings.
Take it easy when planning large family dinners...stick to tried & true recipes! You’ll find your guests are just as happy with simple comfort foods as with the most elegant gourmet meal.
Chicken Broth from Scratch
Christian Brown
Killeen, TX
Everyone needs a good recipe for homemade chicken broth! This is mine, straight from the book my grandma made me with all her special recipes. Use the broth right away in a recipe or freeze for later use.
3 to 4-lb. roasting chicken
2 T. olive oil
2 carrots, peeled and thickly sliced
2 stalks celery, thickly sliced
1 onion, halved
1 clove garlic, halved
2 qts. cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
Optional: salt and pepper to taste
Place chicken in an ungreased roasting pan. Cover and roast at 350 degrees for about 1-1/2 hours, until juices run clear when pierced. Cool chicken and shred. Reserve pan drippings and bones; chicken meat may be reserved for another use. In a stockpot over medium heat, sauté vegetables in oil for 3 minutes. Add reserved bones, pan drippings, water and seasonings; simmer for one hour. Strain broth; season with salt and pepper, if desired. Makes about 8 cups.
Make meals extra special for your family! Even if no guests are coming for dinner, pull out the good china and light some candles...you’ll be making memories together.
Country Chicken & Dumplings
Christian Brown
Killeen, TX
One of those comfort foods that everybody loves! It’s extra special made with homemade broth, but if you’re short on time, a good canned broth is fine.
3 to 4-lb. roasting chicken
salt and pepper to taste
Garnish: fresh parsley
Roast chicken, covered, in an ungreased roasting pan at 350 degrees for 1-1/2 hours. Let chicken cool while preparing Supreme Sauce. Shred chicken; add to simmering sauce. Drop dumplings into sauce by heaping tablespoonfuls. Cook, covered, 10 to 15 minutes, until dumplings are firm and puffy. Discard bay leaves. Add salt and pepper; garnish with parsley. Serves 6.
Supreme Sauce:
2 T. butter
1 T. oil
1/2 c. carrots, peeled and diced
1/2 c. celery, diced
3 cloves garlic, minced
2 bay leaves
5 T. all-purpose flour
6 c. chicken broth
1/4 c. whipping cream
In a Dutch oven, melt butter and oil over medium heat. Add vegetables and bay leaves. Sauté until soft. Stir in flour; add broth, one cup at a time, stirring well after each cup. Simmer until thickened; stir in cream.
Dumplings:
2 c. all-purpose flour
1 T. baking powder
1 t. salt
2 eggs, beaten
3/4 to 1 c. buttermilk, divided
Mix flour, baking powder and salt. Whisk together eggs and 3/4 cup buttermilk; fold into flour mixture. Stir just until dough forms, adding a little more buttermilk if needed.
“Secret” Chicken & Cornbread Dressing
Patricia Coffey
Natchitoches, LA
This dressing is everyone’s favorite! The “secret ingredient” came about one year when Mama ran out of broth and chicken noodle soup was the closest thing in the pantry. Since then, it is a staple ingredient. My brother and I still make this recipe for our family gatherings, and it is the top request of my brother at the firehouse where he is responsible for heading up holiday meals.
2 8-1/2 oz. pkgs. cornbread mix
2 to 4 chicken breasts
1 onion, finely chopped
1 green pepper, finely chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1/4 c. butter
14-1/2 oz. can beef broth
2 10-3/4 oz. cans chicken noodle soup
2 eggs, beaten
2 T. dried parsley
1 T. Cajun seasoning
salt and pepper to taste
Optional: 1-1/2 t. dried sage
Bake cornbread according to package directions; cool and crumble. In a saucepan, cover chicken with water; bring to a boil over high heat. Reduce heat; simmer until tender, 20 to 25 minutes. Drain, reserving 1-1/2 cups broth. Cool chicken and shred, discarding bones. In a skillet over medium heat, sauté vegetables in butter until golden; set aside. In a large bowl, mix together cornbread, chicken and vegetable mixture. Add beef broth and reserved chicken broth; stir until mixture is moistened. Add remaining ingredients; mix well. Transfer to a greased 13"x11" baking pan. Bake, covered, at 350 degrees for 45 minutes, or until firm and golden. Serves 4 to 6.
A smiling face is half the meal.
Mrs. Palmer’s Fried Chicken
Debbie Donaldson
Andalusia, AL
This recipe brings back precious memories! Every time I fix this recipe I think of being a little girl watching my mama cook. She used the whole chicken, but I use boneless, skinless chicken breasts.
4 to 5 boneless, skinless chicken breasts
1 qt. buttermilk
salt and pepper to taste
2 c. self-rising flour
2 t. garlic powder
2 t. dried parsley
2 t. dried thyme
2 t. poultry seasoning
1 t. dried rosemary
1 t. pepper
1 qt. oil
Garnish: chicken gravy or sweet-and-sour sauce
Cut chicken into strips, approximately 3 per breast. Place chicken in a large plastic zipping bag; pour buttermilk over chicken. Seal bag and chill for 2 to 3 hours. Drain chicken, discarding buttermilk; season chicken with salt and pepper. In a separate plastic zipping bag, combine flour and seasonings; seal bag and shake to mix well. Add chicken to bag, a few strips at a time; coat thoroughly. Heat oil to 350 degrees in an electric skillet. Carefully place chicken into hot oil; cook until both sides are golden. Drain on paper towels. Serve with chicken gravy or sweet-and-sour sauce. Serves 4.
Napkin rings are simple to make. Just sew buttons, charms or fabric yo-yo’s onto a 6-inch length of elastic. Stitch the ends together and you’re done!
Hearty Chicken Bog
Nicole Manley
Great Lakes, IL
When I was little, I used to go to South Carolina to visit my grandparents for the summer. One year they took me to a town festival featuring this delicious local specialty. Recently I had a craving and decided to try to recreate it my own way...I think I’ve gotten it pretty close!
1/2 c. butter
1 c. onion, chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 lb. smoked pork sausage, cut in 1-inch pieces
3 lbs. chicken thighs
8 c. water
2 t. Cajun seasoning
2 t. seasoning salt
2 bay leaves
salt and pepper to taste
4 c. instant rice, uncooked
Melt butter in a large stockpot over medium heat. Add onion, carrots and celery; sauté for 2 minutes. Add sausage and chicken; stir. Add water and seasonings; bring to a slow boil. Cover and simmer for 45 minutes. When chicken juices run clear, remove from pot; set aside to cool for a few minutes. Stir in rice; cover and cook over low heat for 10 minutes. Pull chicken from bone; return chicken to stockpot and stir well. Discard bay leaves before serving. Serves 6.
Storytelling time! After dinner, invite family members to share their most treasured family stories. Be sure to save these special moments by capturing them on video.
Aunt Ruth’s Mushroom Chicken
Rebecca Wilson
Bessemer City, NC
My Maw-Maw’s sister lived about 1-1/2 hours away, which to a kid is quite a distance! We would drive up on a Sunday and this slow-cooker chicken was one of the many things she would fix for us.
6 boneless, skinless chicken breasts
10-3/4 oz. can cream of mushroom soup
16-oz. container sour cream
1.35-oz. pkg. onion soup mix
cooked rice
Place chicken in a slow cooker. In a bowl, mix together remaining ingredients except rice; spoon over chicken. Cover and cook on high setting for 4 to 6 hours, until chicken is cooked through. Serve with cooked rice. Serves 6.
Barbecue Chicken Marinade
Jodi Blydenburgh
Ilion, NY
This simple recipe has been in my family for years. After a fun-filled day at the lake, Mom would prepare the chicken and Dad would barbecue it. It has become one of my children’s favorites as well.
8 boneless, skinless chicken breasts
2 c. cider vinegar
3/4 c. oil
1/3 c. salt
1 T. poultry seasoning
1/2 t. pepper
Place chicken in an ungreased 13"x9" glass baking pan; set aside. Combine remaining ingredients in a saucepan; stir well. Bring to a boil over medium heat; cool and pour over chicken. Cover and refrigerate at least 4 hours. Drain; bring marinade to a full boil. Grill chicken over hot coals, turning occasionally and basting with marinade, until juices run clear when pierced, about 30 minutes. Makes 8 servings.
Nanny’s Hearty Chicken Noodles
Stephanie White
Sapulpa, OK
My mother-in-law shared this special recipe with me. She brings this dish to every family event. It is delicious...so warm and filling!
3 to 4-lb. roasting chicken
16-oz. pkg. elbow macaroni, uncooked
10-3/4 oz. can cream of chicken soup
10-3/4 oz. can cream of mushroom soup
16-oz. pkg. pasteurized process cheese spread, cubed
Place chicken in a Dutch oven; add water to cover. Bring to a boil over medium-high heat; reduce heat and simmer until chicken juices run clear, 40 to 45 minutes. Remove chicken, reserving broth in Dutch oven; set aside 1-1/2 cups broth. Let chicken cool completely. Add macaroni to broth in Dutch oven; boil until tender, 8 to 10 minutes. While macaroni is cooking, remove bones and skin from chicken. Drain macaroni. Return chicken, macaroni and remaining ingredients to Dutch oven. Cook, uncovered, over medium-low heat for 30 to 40 minutes, stirring often to melt cheese. Stir in some of the reserved broth if mixture becomes too thick. Makes 8 servings.
All kinds of table serving pieces can be found at flea markets. Watch for vintage platters, casseroles and jelly-jar glasses to add old-fashioned charm to your dinner table...you may even find a few just like Grandma used to have!
Sunday Chicken Casserole
Arlene Coury
San Antonio, TX
My grandmother would prepare this special dish for holidays and when company was coming. It is the best chicken casserole I have ever tasted...we always made sure we got a helping before it disappeared!
3 to 4 chicken breasts
6-oz. pkg. herb-flavored stuffing mix
1/2 c. margarine, melted
10-3/4 oz. can cream of chicken soup
16-oz. container sour cream
1/4 c. dill pickle, chopped
1 white onion, chopped
In a large stockpot over medium heat, cover chicken with water. Cook until chicken juices run clear, 20 to 25 minutes. Drain chicken, reserving 1-3/4 cups broth. Let chicken cool. Cut into bite-size pieces, discarding skin and bones; set aside. Toss stuffing mix with melted margarine until moistened. Spread half of stuffing mixture in a lightly greased 11"x8" baking pan; place chicken on top. Blend reserved broth, soup and sour cream until smooth; fold in pickle and onion. Pour over chicken; cover with remaining stuffing mix. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until bubbly. Let stand 10 minutes before serving. Serves 6.
Sometimes it’s hard for little ones to wait while dinner’s being served. Have crayons, stickers and paper on hand so they can create their own special placemats.
Top-Prize Chicken Casserole
Betty Lou Wright
Hendersonville, TN
This crowd-pleasing dish has graced my family’s table for decades. Originally prepared by my mother-in-law, it’s been taken many times to potlucks and church suppers. With its creamy sauce and crunchy topping, it’s always a hit.
2 to 3 c. cooked chicken, cubed
4 eggs, hard-boiled, peeled and chopped
2 c. cooked rice
1-1/2 c. celery, chopped
1 onion, chopped
2 10-3/4 oz. cans cream of mushroom soup
1 c. mayonnaise
3-oz. pkg. slivered almonds
2 T. lemon juice
5-oz. can chow mein noodles
Combine all ingredients except chow mein noodles in a large bowl. Mix well; transfer to a greased 3-quart casserole dish. Cover and refrigerate 8 hours to overnight. Bake, uncovered, at 350 degrees for 40 to 45 minutes, until heated through. Top with noodles; return to oven for 5 minutes. Serves 6 to 8.
Celebrate Grandparents’ Day, September 12, by inviting Grandma & Grandpa to Sunday dinner...let them take it easy while the rest of the family does all the cooking and serving!
Cheddar Chicken Spaghetti
Brenda Dubé
Zanesville, OH
This delicious recipe was given to me by my grandma when I first got married. It’s so easy to make! It’s a great way to use leftover chicken too.
2 c. cooked chicken, cubed
2 c. shredded Cheddar cheese, divided
10-3/4 oz. can cream of chicken soup
1 c. milk
1/4 t. salt
1/4 t. pepper
Optional: 1 T. diced pimentos
7-oz. pkg. spaghetti, broken up and cooked
In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper and pimentos, if using; mix well. Add cooked spaghetti to chicken mixture; toss to coat. Transfer to a greased 13"x9" baking pan; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until heated through. Makes 4 to 6 servings.
A shadowbox is perfect for holding all those tiny trinkets collected over the years...charms, button cards, a school pin, souvenir matchboxes, pressed flowers or seashells. Each glance will bring back so many fond memories...such fun to share with family!
Grandma’s Turkey à la King
Kelly Alderson
Erie, PA
This rich, creamy dish is so comforting! My grandmother always served it with her homemade puff pastry shells. Now I use convenient bake & serve shells, but you can use split biscuits too.
1/2 c. sliced mushrooms
1/4 c. butter
2 T. all-purpose flour
2 c. chicken broth
1 c. whipping cream
2 c. cooked turkey, cubed
2/3 c. frozen peas, thawed
salt and pepper to taste
6 to 8 frozen puff pastry shells, baked
In a skillet over medium-low heat, sauté mushrooms in butter until tender. Stir in flour until smooth. Whisk in broth; cook and stir until slightly thickened. Stir in remaining ingredients except puff pastry shells. Reduce heat to low; cook until thickened. Serve spooned into shells. Serves 6 to 8.
Serve old-fashioned creamed dishes in crisp toast cups. Trim crusts from bread slices, spread both sides lightly with softened butter and press gently into muffin cups. Bake at 350 degrees for 8 to 10 minutes, until toasted. Fill as desired.
Tuna Noodles Supreme
Gloria Kaufmann
Orrville, OH
A recipe my mother made often when I was a young girl, over fifty years ago. It’s still a favorite of mine...real comfort food. It is certainly a favorite of my husband too.
3 T. butter
1/4 c. all-purpose flour
2 c. milk
8-oz. pkg. pasteurized process cheese spread, cubed
3 eggs, hard-boiled, peeled and diced
8-oz. pkg. wide egg noodles, cooked
6-oz. can tuna, drained and flaked
1/2 c. sliced mushrooms
salt and pepper to taste
1 c. potato chips, crushed
Melt butter in a large saucepan over medium heat. Stir in flour; cook one minute. Gradually add milk; cook and stir until thickened slightly. Add cheese; stir until melted. Add remaining ingredients except potato chips; mix well. Spoon into a lightly greased 3-quart casserole dish; top with chips. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly. Serves 6.
Try a new topping on a tried & true casserole...sprinkle on seasoned dry bread crumbs, flavored snack cracker crumbs or crispy chow mein noodles. To keep the topping crisp, leave the casserole dish uncovered while it bakes.
Mom’s Salmon Patties
Denise Frederick
Climax, NY
My mom used to make these yummy salmon patties when I was a child. This recipe brings back such great memories!
14-3/4 oz. can salmon, drained and flaked
1/4 c. onion, finely chopped
1/4 c. cornmeal
1/4 c. all-purpose flour
1 egg, beaten
3 T. mayonnaise
salt and pepper to taste
2 T. oil
Combine all ingredients except oil. Mix until well blended; form into 4 to 5 patties. Heat oil in a skillet over medium heat. Add patties and cook until golden on each side, turning only once as patties are fragile. Drain on paper towels. Makes 4 to 5 servings.
Stir up a scrumptious dill sauce. Blend 1/2 cup sour cream, one tablespoon Dijon mustard, one tablespoon lemon juice and 2 teaspoons chopped fresh dill. Chill before drizzling over salmon or tuna patties.
Mawma Nancy’s Mac & Cheese
Nancy Carney
Tunica, LA
My granddaughter asks for this casserole at every family get-together. That’s fine with me! The recipe makes a very generous amount and I usually have most of the ingredients on hand.
5 c. elbow macaroni, cooked
5 T. butter, softened
3 c. milk
2 c. shredded mozzarella cheese
4 c. shredded Cheddar cheese, divided
1/2 t. salt
1/2 t. pepper
2 eggs, beaten
In a large bowl, combine cooked macaroni, butter, milk, mozzarella cheese, 3 cups Cheddar cheese, salt and pepper. Stir in eggs; pour into a lightly greased 3-quart casserole dish. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover; sprinkle reserved Cheddar cheese on top. Bake, uncovered, for an additional 15 minutes, or until cheese melts. Makes 10 to 12 servings.
When you’re hosting the whole family and are short on table space, a vintage wooden ironing board makes a sturdy sideboard. Just adjust it to a convenient height, add a pretty table runner and set out the food...come & get it!
Wash-Day Macaroni Casserole
Barb Rudyk
Alberta, Canada
My mother and grandmother used to make this in the 1950s. It was often served on Mondays as this was wash day...I can still remember the wringer washer being in the kitchen and this tomato-macaroni casserole in the oven. It’s just plain good!
2 T. margarine
2 T. all-purpose flour
1-1/2 c. milk
1 c. elbow macaroni, cooked
15-oz. can diced tomatoes
1/2 c. celery, diced
3 T. onion, chopped
3/4 c. shredded Cheddar cheese, divided
Melt margarine in a saucepan over medium heat. Stir in flour; cook and stir for one minute. Gradually add milk; cook and stir until thickened. Set aside. Combine cooked macaroni, undrained tomatoes, celery, onion and 1/2 cup cheese; pour into a greased 1-1/2 quart casserole dish. Add margarine mixture and toss to coat; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Serves 4.
Take a little time to share family traditions with your kids or grandkids! A cherished family recipe can be a great conversation starter at dinner.
Grandma Knorberg’s Pork Chop Casserole
Shirl Parsons
Cape Carteret, NC
This is the ultimate in comfort food!
6 pork chops, trimmed
salt and pepper to taste
1/8 t. dried sage
10-3/4 oz. can cream of mushroom soup
1/2 c. water
1 c. carrots, peeled and sliced
1/2 c. celery, sliced
Arrange pork chops in an ungreased 13"x9" baking pan; sprinkle with salt, pepper and sage. Mix remaining ingredients; spoon over chops. Bake, covered, at 350 degrees for one hour. Makes 6 servings.
If you have children just learning to set the table, have them draw a “proper” place setting on a big sheet of paper. Laminate their artwork and they’ll have a special placemat that helps them put the silverware in the right place.
Pork Chop Delight
Janet Vaughn
Darien, IL
This is a recipe passed down from my mother. She was a great cook though she didn’t even like to cook! This recipe is still a favorite all these years later. They literally melt in your mouth...thanks, Mom!
8 boneless thin-sliced pork chops
1/3 c. water
1/2 c. chili sauce, divided
1-1/2 c. brown sugar, packed
Place pork chops in an ungreased 13"x9" baking pan. Add water to bottom of pan to prevent sticking. Top each pork chop with a tablespoon of chili sauce; sprinkle brown sugar over all. Bake, uncovered, at 325 degrees for one hour; do not turn pork chops over. Makes 8 servings.
Start a Sunday dinner tradition! Lay a blank card on each dinner plate and invite family & friends to write down what they are most thankful for today. Afterward, bind the cards together with a ribbon to create a sweet gratitude book.
Mama’s Sunday Pork Chops
Kathleen Rampy
Midlothian, TX
My mother would bring over this delicious dish whenever I came home with a new baby.
2 eggs, beaten
2 sleeves saltine crackers, crushed
6 to 8 pork loin or butterfly chops
2 T. oil
2 10-3/4 oz. cans cream of mushroom soup
1 c. water
1/3 c. onion, chopped
salt and pepper to taste
Place beaten eggs in a shallow bowl; add cracker crumbs to a separate shallow bowl and set aside. In a skillet over medium heat, brown pork chops in oil. Drain; allow to cool slightly. Dip pork chops in eggs, then in cracker crumbs to coat. Arrange pork chops in a Dutch oven. Spoon soup over pork chops; pour water over soup. Sprinkle with onion, salt and pepper. Bake, uncovered, at 350 degrees for 1-1/2 hours. Serves 6 to 8.
Stir some seasoned salt and coarsely ground pepper into flour, then fill a big shaker to keep by the side of the stove. So handy to sprinkle on meat for pan-frying!
Brown Sugar Ham Loaf
Libby Hiatt
Mitchellville, IA
This yummy recipe was my mother’s. Our Methodist church has a “Dinner Day Potluck” the first Sunday of every month. I always take this ham loaf. People really seem to enjoy it!
2 lbs. smoked ham, ground
1-1/2 lbs. ground pork
1 c. saltine cracker crumbs
2 eggs, beaten
1 c. milk
Combine all ingredients in a large bowl; mix well. Form into 2 loaves; place in 2 greased 9"x5" loaf pans. Bake, uncovered, at 350 degrees for one hour. Baste with Brown Sugar Sauce during the last 30 minutes of baking. Makes 2 ham loaves; each serves 8.
Brown Sugar Sauce:
1 c. brown sugar, packed
1/4 c. cider vinegar
1/2 c. water
1 t. mustard
Mix ingredients until smooth.
Just for fun, use a special tablecloth and ask family members, friends and special visitors to sign it with fabric markers.
Farmstyle Ham & Gravy
Rochelle Degryse
Bryan, OH
This was my grandma’s recipe. She and Grandpa raised eleven children on their farm. All of my aunts and uncles made ham this way too. Our family likes to ladle the gravy over ham and mashed potatoes...a real stick-to-your-ribs meal! This can also be made in a large slow cooker. Cover and cook on low setting for 6 to 8 hours.
8 to 10-lb. fully-cooked ham, boneless or bone-in
whole cloves to taste
3/4 c. brown sugar, packed
2 12-oz. cans ginger ale
Place ham in an ungreased roasting pan. Insert cloves, a few inches apart, on top and partway down sides of ham. Pat brown sugar onto top and sides of ham. Gently pour ginger ale over ham without rinsing off all the brown sugar. Pour remaining ginger ale into roasting pan. Cover and bake at 325 degrees for one to 1-1/2 hours, until a meat thermometer inserted in center of ham reads 140 degrees. Remove ham to a serving platter, reserving drippings. Let ham stand for 5 to 10 minutes before slicing. Serve with Pan Gravy. Serves 8 to 10.
Pan Gravy:
reserved pan drippings
1/2 c. cornstarch
1 c. cold water
Transfer drippings from roasting pan to a saucepan; bring to a boil over medium heat. Whisk together cornstarch and water. Slowly add mixture to pan drippings, whisking well. Cook and stir until gravy thickens. Use more or less of cornstarch mixture, depending upon quantity of drippings.
Ham Steak & Apples Skillet
Gail Prather
Hastings, NE
My grandmother’s old black cast-iron skillet brings back wonderful memories of the delicious things she used to make in it. I seek out scrumptious skillet recipes just so I can use Grandma’s old skillet...this one has become a real favorite at our house!
3 T. butter
1/2 c. brown sugar, packed
1 T. Dijon mustard
2 c. apples, cored and diced
2 1-lb. bone-in ham steaks
Melt butter in a large skillet over medium heat. Add brown sugar and mustard; bring to a simmer. Add apples; cover and simmer for 5 minutes. Top apples with ham steaks. Cover with a lid; simmer for about 10 minutes more, until apples are tender. Remove ham to a platter and cut into serving-size pieces. Top ham with apples and sauce. Makes 6 servings.
We all remember that happy feeling as kids when a party invitation arrived in the mail! Ask a few family friends to Sunday dinner and mail out written invitations to them...your grown-up friends will love it!
Cheesy Ham Potatoes
Tricia Roberson
King George, VA
Whenever I need cheering up, I make this recipe. I think back to Kansas and a wintery day and see myself rubbing a spot in the frost on the window to see outside. It always smelled like home at Grandma’s, and that’s what I taste when I eat this comforting dish.
30-oz. pkg. frozen diced potatoes
10-3/4 oz. can cream of potato soup
10-3/4 oz. can cream of celery soup
8-oz. container sour cream
1 c. milk
1 lb. cooked ham, diced
2 green onions, chopped
salt and pepper to taste
8-oz. pkg. shredded sharp Cheddar cheese, divided
In a large bowl, combine all ingredients, reserving one cup cheese for topping. Bake, covered, at 350 degrees for one hour. Sprinkle reserved cheese on top. Cook, uncovered, for an additional 30 minutes. Let stand for a few minutes before serving. Serves 8.
Frame a piece of old-fashioned lace and some vintage buttons from your grandmother’s sewing box. What a sweet remembrance!
Grandma’s Creole Beef
Terri Lotz-Ganley
South Euclid, OH
When I was a little girl, my mom had her own catering business that she ran from our home. Mom handed down her passion for cooking to me, and this recipe from her own mother was one of the first things she taught me to cook. For variety, use ground pork instead of beef.
3 lbs. ground beef
3/4 c. onion, minced
2 t. garlic, minced
8-oz. can tomato sauce
6-oz. can tomato paste
1/4 c. catsup
1 c. water
2 T. onion powder
16-oz. pkg. elbow macaroni, uncooked
salt and pepper to taste
Brown beef in a large saucepan over medium heat; drain. Add remaining ingredients except macaroni, salt and pepper; stir until well mixed. Cover and simmer for 30 minutes, stirring occasionally. While sauce is simmering, cook macaroni according to package directions; drain. Place cooked macaroni in a large serving bowl. Pour sauce over macaroni and mix well. Add salt and pepper to taste. Serves 8.
Decorate your dining room table with a simple table runner for each season. There are so many charming seasonal print fabrics available! You’ll just need a couple of yards of fabric for a runner. Rick-rack edging and a tassel at each end are nice finishing touches.
Red Dumplings
Elizabeth Ong
Porter, TX
My family loves this biscuit-topped skillet dinner! I can remember eating it when I was very little and my grandmother fixed it for us. Mama wrote on the recipe card that it was from 1950.
1 lb. ground beef
1/2 lb. ground pork sausage
2 green peppers, sliced into rings
1 onion, sliced and separated into rings
46-oz. can cocktail vegetable juice
1 to 2 12-oz. cans refrigerated biscuits, depending on skillet size
salt and pepper to taste
Mix beef and sausage in a bowl; form into 4 patties. Brown patties in a skillet over medium heat. Drain; add green peppers and onion to skillet on top of patties. Pour in vegetable juice to completely cover patties. Bring to a boil; cover and reduce heat to a simmer for 30 minutes. Arrange enough biscuits to cover mixture in skillet; spoon juice over biscuits. Cover and cook an additional 10 minutes, or until biscuits are done. Add salt and pepper as desired. Serves 4.
Place a pair of whimsical salt & pepper shakers on the dining room table. With so many clever designs, from cows and pigs to kissing couples, they’re fun for everyone!
Baba’s Meatballs
Carol Geyer
Port Charlotte, FL
This is a recipe from my Baba, as we called my grandmother. She knew all the old Slovakian ways of making food stretch.
3 slices white bread
3 lbs. ground beef
2 eggs, beaten
1 onion, chopped
1/4 c. fresh parsley, chopped
1 c. milk
5 potatoes, peeled and halved
5 stalks celery, halved lengthwise
2 to 3 T. margarine, thinly sliced
pepper to taste
Let bread slices stand at room temperature for 2 hours, until slightly dry. Combine beef, eggs, onion and parsley in a large bowl; set aside. Tear bread into bite-size pieces. Dip bread in milk and add to beef mixture, blending well. Form into baseball-size balls; place in an ungreased roasting pan. Add potatoes; place celery across meatballs and potatoes. Dot meatballs with margarine; sprinkle with pepper. Bake, covered, at 350 degrees for 2 hours, or until meatballs are cooked through and vegetables are tender. Serves 4 to 6.
If you’re putting together a family cookbook, be sure to ask your kids about their best-liked foods. You may find there are special favorites that you weren’t even aware of!
Grandma B’s Pig in a Blanket
Krystal Henry
Nashville, IL
This is one of my favorite comfort foods of all time...an easy take on stuffed cabbage rolls that makes the house smell delicious. Going to Grandma’s farm on the weekends was always my favorite thing to do...fishing, climbing trees, picking veggies from the garden, and just running around in the fresh country air, followed by a wonderful meal cooked by Grandma.
1-1/2 lbs. ground beef
1 onion, diced
2 cloves garlic, diced
salt and pepper to taste
2 28-oz. cans diced tomatoes
1 c. instant rice, uncooked
1 head cabbage, shredded
2 c. tomato juice, divided
In a skillet over medium heat, brown beef with onion, garlic, salt and pepper. Drain and set aside. Combine undrained tomatoes and rice. Add beef mixture and mix well; transfer to a greased 13"x9" baking pan. Place shredded cabbage on top. Drizzle one cup of tomato juice over cabbage. Bake, uncovered, at 350 degrees for 20 minutes; add remaining tomato juice if needed. Cover with aluminum foil. Bake an additional hour, or until rice and cabbage are tender. Serves 6 to 8.
Be sure to have enough plastic containers on hand to send everyone home with leftovers...if there are any!
Mama’s Meatloaf
Maxine Blakely
Seneca, SC
My mother has made this recipe for years. Once you’ve tried it, you won’t want to make any other meatloaf! The glaze is what makes the meatloaf so delicious.
1-1/2 lbs. ground beef
2 eggs, beaten
3/4 c. milk
2/3 c. saltine cracker crumbs
salt and pepper to taste
Optional: 2 t. onion, chopped
1/4 c. catsup
2 t. brown sugar, packed
1 t. mustard
1 T. lemon juice
In a large bowl, mix together beef, eggs, milk, cracker crumbs, salt, pepper and onion, if using. Form into a loaf and place in an ungreased 9"x5" loaf pan. Bake, covered, at 350 degrees for 45 minutes. Mix remaining ingredients; spread over meatloaf. Bake, uncovered, an additional 15 minutes. Serves 6 to 8.
Mashed potatoes are the perfect side dish for savory meatloaf. Try a delicious secret the next time you make the potatoes...substitute equal parts chicken broth and cream for the milk in any favorite recipe.
Nana’s Hamburg Pie
Christine Walker
Norwell, MA
One Christmas, my grandmother made me a handwritten cookbook. Each recipe has her little notes about changes she made, which ones were my grandfather’s favorites and which ones were crowd-pleasers. It’s fun to make the recipes from her book...they bring back so many memories of family gatherings.This is one of my favorites!
1 onion, chopped
2 to 3 t. oil
1 lb. ground beef
3/4 t. salt
1/8 t. pepper
2 c. green beans
10-3/4 oz. can tomato soup
Optional: shredded Cheddar cheese
In a skillet over medium heat, cook onion in oil until tender. Add beef, salt and pepper; brown lightly and drain. Add green beans and soup; mix well. Spoon into a greased 1-1/2 quart casserole dish. Drop Potato Fluff Topping in mounds over beef mixture. If desired, sprinkle cheese over topping. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Serves 6.
Potato Fluff Topping:
5 potatoes, peeled and cooked
1/2 c. warm milk
1 egg, beaten
salt and pepper to taste
While still warm, mash potatoes with remaining ingredients.
Mimi’s Spanish Rice
Emily Borup
Honolulu, HI
Three generations of my family have enjoyed my grandmother’s Spanish Rice...even after her passing, my grandfather continues to make it for the family. It is simple to make and full of flavor.
1 lb. ground beef, browned and drained
1 onion, chopped
1 t. garlic powder
1 t. seasoned salt
1/2 t. salt
1/4 t. pepper
3 c. instant rice, uncooked
3 c. beef broth
10 slices bacon, crisply cooked and crumbled
14-1/2 oz. can diced tomatoes
3 to 4 c. cocktail vegetable juice
bread and butter or warm flour tortillas
In a skillet over medium heat, brown beef with onion and seasonings; drain. Prepare rice according to package directions, substituting broth for water. In a greased 13"x9" baking pan, combine beef mixture, rice, bacon and undrained tomatoes. Add vegetable juice to rice mixture, a little at a time, just to moisten. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Serve with bread and butter or warm tortillas. Serves 6.
When preparing a favorite casserole, it’s easy to make a double batch. After baking, let the extra casserole cool, wrap well and tuck it in the freezer...ready to share with a new mother, carry to a potluck or reheat on a busy night at home.
Grandma’s Hot Dish
Christine Horjus
Hebron, IN
As far back as I can remember, we’ve had this hearty slow-cooked ground beef dish of my grandmother’s at every Christmas gathering. She learned this recipe from her Norwegian sisters while growing up in Minnesota. Grandma is ninety-three now and since she no longer lives on her own, my sister and I are carrying on the tradition.
3 lbs. ground beef, browned and drained
3 15-oz. cans chili without beans
2 10-3/4 oz. cans cream of mushroom soup
2 10-3/4 oz. cans Cheddar cheese soup
1 onion, diced
16-oz. pkg. rotini pasta, cooked
In a 6-quart slow cooker, combine all ingredients except rotini. Cover and cook on high setting for a total of 2 hours. Add cooked rotini to slow cooker 30 minutes before serving, stirring to mix. Cover and cook for an additional 30 minutes. Makes 8 servings.
Getting together with family & friends for a country-style potluck? Slow cookers are ideal. Tote them along filled with your favorite spiced cider, casserole, roast or fruit cobbler...scrumptious!
Moo-Cow Casserole
Anee Turner
Magnolia, AR
This recipe is special to me because of my grandmother, whom I called Maw. She always cooked a hot lunch for my grandfather and this is one of her delicious “made-up” recipes.
1-1/2 lbs. ground beef
1 onion, chopped
1 green pepper, chopped
11-oz. can corn, drained
1 c. shredded Cheddar cheese
1 egg, beaten
1/3 c. catsup
1/4 c. milk
1 jalapeño pepper, chopped
2 T. Worcestershire sauce
garlic salt, salt and pepper to taste
2 c. soft bread, torn into small pieces and divided
2 to 3 T. butter, melted
In a skillet over medium heat, sauté beef, onion and green pepper; drain. In a large bowl, mix together remaining ingredients except one cup bread pieces and butter. Add beef mixture to corn mixture; pour into a lightly greased 3-quart casserole dish. Top casserole with reserved bread; drizzle with melted butter. Bake, uncovered, at 350 degrees for 30 minutes, or until bread is toasted. Serves 6.
Handwritten menus lend a personal touch to any table. Cut pretty scrapbooking paper to fit a picture frame and write on the details with a colored marker.
Granny’s Winter Dinner
Martha-Ann Daly
Flagstaff, AZ
My grandmother made this simple oven stew for us on cold winter nights. It has continued to be a family favorite for many years. With a crisp green salad and a light dessert, it’s a complete meal.
1 lb. stew beef, cubed
2 T. shortening
1 c. water
4-oz. jar button mushrooms
3 potatoes, peeled and sliced
3/4 c. sour cream
10-3/4 oz. can cream of mushroom soup
3/4 c. milk
1 c. shredded Cheddar cheese
In a large, heavy saucepan, brown beef in shortening over medium heat. Drain; add water and mushrooms with liquid. Reduce heat to low; cover and simmer for 2 hours. Transfer beef mixture to an ungreased 13"x9" baking pan; arrange potatoes on top. In a separate bowl, mix sour cream, soup and milk; spoon over potatoes. Sprinkle cheese on top. Bake, uncovered, at 350 degrees for 1-1/2 hours. Serves 4 to 6.
Create a family tradition of honoring birthdays, good marks at school and other milestones. Look for a dinner plate that says “You Are Special” or simply choose a brightly colored plate that stands out from the rest of your dinnerware.
Country Goulash
Amy Woods
Collinsville, TX
My Granny Roberts used to place this mixture in a casserole dish and bake it with homemade biscuits on top. Yum!
1 lb. lean ground beef
1 clove garlic, minced
1 onion, chopped
1 green pepper, chopped
16-oz. pkg. tri-color rotini pasta, cooked
14-oz. can diced tomatoes, drained
16-oz. can pinto beans, drained and rinsed
3 T. chili powder
1/2 t. salt
In a large saucepan over medium heat, brown beef with garlic, onion and pepper; drain. Add cooked pasta and remaining ingredients; toss to coat. Heat through over low heat. Serves 4 to 6.
Hosting a reunion dinner? Ask family members to each bring a baby photo. Have a contest...the first person to guess who’s who gets a prize!
Beef Roast & Noodles
Peggy Clocklin
Grand Rapids, MI
My mom made this dish for Sunday dinners and birthdays. She taught me how to make noodles when I was a kid and of course mine never came out nice and skinny like hers. Mom always teased me that she never saw anyone who could dirty so many dishes and make such a mess out of the kitchen! My mom lived to the ripe old age of ninety-six...I’ll always think of her when I make this dish.
2-lb. beef chuck roast, trimmed
3 10-1/2 oz. cans beef broth
3 cubes beef bouillon
1-1/2 c. water
6 eggs, beaten
1/8 t. salt
3 to 4 c. all-purpose flour, divided
2 T. butter, melted
Place roast in a large kettle; add broth, bouillon and water. Bring to a boil over high heat; reduce heat to low. Cover and simmer for 3 to 4 hours, until tender. One hour before roast is done, make noodles. In a large bowl, whisk together eggs and salt. Add 3 cups flour, 1/2 cup at a time, and stir to consistency of pie dough. Add remaining flour, if needed. Roll out dough on a floured surface, 1/8-inch thick. Let stand 30 minutes before slicing into noodles. Reserving cooking liquid, remove roast from kettle; put into a frying pan with melted butter and brown slowly, about 15 minutes. Add one cup of cooking liquid to frying pan; cover and simmer until noodles are done. Add noodles to cooking liquid in kettle, a few at a time. Stir and bring to a boil; reduce heat and simmer for 45 minutes. Serve roast with noodles. Makes 6 to 8 servings.
To protect your fine china when it’s not in use, simply place coffee filters between the dishes.
Mama’s Scrumptious Roast Beef
Debbie Donaldson
Andalusia, AL
I love to shop at a wonderful produce stand in a nearby town, filling my cart with beautiful fruits & vegetables. Many of the vegetables that I purchase wind up in this great recipe for roast beef. Excess liquid can be strained from the roasting bag and thickened with flour to make a flavorful gravy.
14-oz. can garlic-seasoned chicken broth
1 c. white wine or chicken broth
3 T. red steak sauce
2 T. brown steak sauce
2 T. balsamic vinegar
1.35-oz. pkg. onion soup mix
1 T. all-purpose flour
2 bunches green onions, chopped
2 red peppers, thinly sliced
12 to 14 baby carrots
5 to 6 cloves garlic, minced
3 to 4-lb. beef rump roast
salt and pepper to taste
In a bowl, combine broth, wine or broth, steak sauces, vinegar and soup mix; set aside. Place flour in a plastic roasting bag; shake bag to coat and arrange in a roasting pan. Put vegetables and garlic in bag; put roast in bag on top of vegetables. Drizzle broth mixture over roast; season with salt and pepper. Cut 6, one-inch holes in top of roasting bag with a knife tip. Seal bag. Bake at 325 degrees for 3 hours, or until roast is tender. Remove roast to a serving platter; let stand 15 minutes before slicing. Serve vegetables with roast. Serves 6 to 8.
For dark, rich-looking gravy, add a spoonful or 2 of brewed coffee. It will add color to pale gravy but won’t affect the flavor.
Greek Beef Roast
Joanna Karpinski
Hudson, OH
My Yiayia (grandmother) Stella brought this recipe with her from Greece in the 1920s. It was, and is, a family favorite for Sunday visits, especially when the weather turns cold. Put it in the oven early in the day and enjoy a scrumptious supper...it makes the whole house smell so delicious! We serve this with tiny orzo or rosamarina pasta cooked with beef broth and a cinnamon stick. Yum!
3 to 4-lb. beef chuck roast, trimmed
2 T. oil
14-1/2 oz. can beef broth
3/8 c. tomato paste
4 4-inch cinnamon sticks
salt and pepper to taste
In a hot skillet over medium-high heat, brown roast in oil on all sides. Place roast in an ungreased roasting pan; pour broth over roast. Add tomato paste to broth, mashing it into the broth with the back of a spoon. Add cinnamon sticks to broth. Season roast with salt and pepper. Cover with wax paper, then tightly with aluminum foil. Bake at 325 degrees for 4 to 5 hours, until fork-tender. Serves 6 to 8.
Bake potatoes in the microwave...it’s quick & easy. Pierce baking potatoes with a fork and place in microwave, 4 to 5 at a time. Microwave on high for 2 minutes, turn potatoes over and microwave another 2 to 3 minutes.
Nanny’s Famous Beef Stroganoff
Sandy Lakeman
Algonquin, IL
Saucy beef and noodles...so good on a chilly day!
1/2 lb. sliced mushrooms
1 onion, chopped
1/4 c. butter, divided
2 lbs. beef round steak, cut into 2-1/2 inch strips
1/4 to 1/2 c. all-purpose flour
10-1/2 oz. can beef broth
3/4 c. water
1 t. salt
8-oz. container sour cream
cooked egg noodles
In a large skillet over medium heat, sauté mushrooms and onion in 2 tablespoons butter. Remove mixture to a bowl and set aside. Toss beef in flour, coating thoroughly. Add remaining butter to skillet and brown beef; add broth, water and salt. Reduce heat. Cover and simmer until beef is tender, stirring occasionally, about 1-1/2 hours. Add mushroom mixture and sour cream; heat through. Serve over cooked noodles. Serves 6.
A no-fuss way to cook egg noodles...bring water to a rolling boil, then turn off heat. Add noodles; cover and let stand for 20 minutes, stirring twice. Perfect!
Boneless Birds
Briana Branchflower
Portland, OR
This recipe was first made by my great-grandmother from Germany, then by my grandmother in Chicago, then fixed for special occasions by my mother here in Portland. The aroma that filled our kitchen always let my sister and me know we were celebrating something wonderful.
5 lbs. beef round steak, cut into 16 pieces
1/2 c. mustard
16-oz. pkg. bacon, halved
1 onion, halved and sliced
12 thin dill pickle wedges
2 T. oil
1/2 c. dill pickle juice
1/4 c. all-purpose flour
1 c. cold water
salt and pepper to taste
mashed potatoes
Pound out steak pieces to 1/4-inch thick. Spread each piece generously with mustard; top each piece with 1/2 slice uncooked bacon, an onion slice and a dill pickle wedge. Roll up; secure with a wooden toothpick. Heat oil in a large, heavy saucepan over high heat. Brown steak rolls, reserving drippings in saucepan. When all of the rolls are browned, add water just to cover. Add remaining onion, pickle and pickle juice to saucepan. Bring to a boil; reduce to a simmer. Cover; cook 2 to 3 hours, until fork-tender. Remove steak rolls to a serving plate and cover, reserving drippings. To make gravy, mix flour and water together to form a paste. Add to hot drippings in pan over medium-high heat, cooking and stirring until thickened. Stir in salt and pepper to taste. Serve steak rolls with mashed potatoes and gravy. Serves 8.
Sweet little servings of butter are easy to make with a melon baller...a charming change from butter pats and an easy make-ahead.
Grandma Ruth’s Stuffed Hot Dogs
Janelle Hofstetter
Dalton, OH
My husband’s grandmother started making this recipe as a young working woman in the late 1930s or early 1940s and then as her family grew. Now her great-grandchildren are enjoying them too!
8 hot dogs
6-oz. pkg. stuffing mix, prepared
2 10-3/4-oz. cans tomato soup
Slice hot dogs down the middle but do not cut through. Place hot dogs, cut-side up, in a greased 13"x9" baking pan. Spoon prepared stuffing into each hot dog; top with soup. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Serves 8.
Red-Hots & Noodles
Jessica Mihos
Morrisville, PA
A recipe that my grandmother made and is still talked about to this day! We just found it again in her recipe box. It’s super-simple but really yummy...give it a try!
1/2 c. catsup
1/2 c. water
1/4 c. chili sauce
1 T. Worcestershire sauce
1 T. brown sugar, packed
1 t. lemon juice
1/4 t. chili powder
1/4 t. salt
8 hot dogs, cut into bite-size pieces
cooked egg noodles
In a large saucepan, combine all ingredients except hot dogs and noodles; stir well. Bring to a boil over medium heat; reduce heat and simmer for 3 minutes. Add hot dogs; heat through. Serve over cooked noodles. Serves 6 to 8.
Sunday Gravy for Pasta
Annette Mullan
North Arlington, NJ
Growing up in a big Italian family, every Sunday was pasta day. Early Sunday morning Mom would get up and make the sauce, which we call gravy. The smells throughout the house would be amazing. It still isn’t Sunday without this big pot of gravy. Add some crusty Italian bread and a tossed salad, and dinner is served!
1 T. olive oil
1/4 onion, finely chopped
1 clove garlic, finely chopped
2 14-1/2 oz. cans crushed tomatoes
28-oz. can tomato purée
6-oz. can tomato paste
1-1/2 c. water
1-1/2 t. onion powder
1-1/2 t. garlic powder
1-1/2 t. dried basil
salt to taste
Optional: 1/8 t. red pepper flakes
Optional: sweet Italian pork sausage, browned, to taste
cooked spaghetti
Heat oil in a large soup pot over medium-high heat. Add onion and garlic; sauté until onion is translucent. Add tomatoes, tomato purée, tomato paste and water. Stir in seasonings and red pepper flakes, if desired. Add browned sausage, if desired. Partially cover pot; reduce heat to low. Simmer for 2 to 2-1/2 hours, stirring occasionally. Serve gravy over spaghetti. Serves 4 to 6.
An instant appetizer...set out a warm loaf of Italian bread and little dishes of olive oil sprinkled with Italian seasoning for dipping.
Savory Salisbury Steak
Dee Dee Plzak
Westmont, IL
My mother shared this recipe with me. For some reason, my kids like it better when Grandma cooks it and always ask for “her” Salisbury steak instead of mine...it must be the dish she serves it in!
10-3/4 oz. can golden mushroom soup, divided
1/3 c. water
1-1/2 lbs. lean ground beef
1 onion, finely chopped
1/2 c. bread crumbs
1 egg, beaten
1/2 t. salt
1/8 t. pepper
In a small bowl, mix 3/4 cup soup and water; set aside. In a separate bowl, mix remaining soup and other ingredients. Form into small patties; arrange in a single layer in a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Drain; spoon reserved soup mixture over patties. Bake, uncovered, an additional 10 to 12 minutes. Serves 4 to 6.
A lovely dinner table centerpiece in a snap! Set a short pillar candle on a food can inside a clear glass punch bowl, then fill the bowl with shiny red or green apples.