Garlic Grilled Chicken & Zucchini |
Christy Young North Attleboro, MA |
I love this tender juicy chicken! Add some grilled zucchini and a baked potato and you have a magnificent meal on a sunny fall day. Add a few yellow summer squash too, if you like. Delicious!
4 boneless, skinless chicken breasts
1/2 c. catsup
1/4 c. cider vinegar
1 T. lemon juice
1 T. garlic, minced
salt and pepper to taste
Place chicken in a large plastic zipping bag; set aside. Combine remaining ingredients in a small bowl; mix well and pour over chicken. Seal bag; turn to coat chicken. Refrigerate for about one hour before grilling. Drain, discarding marinade. Place chicken on a grill over over medium-high heat. Grill for about 6 minutes on each side, until golden and chicken juices run clear when pierced. Serves 4.
Grilled Zucchini:
2 to 3 zucchini, sliced
1 T. olive oil
1 clove garlic, minced
garlic powder, salt and pepper to taste
Combine all ingredients in a plastic zipping bag; mix well. Transfer vegetables to a grilling basket. Grill for about 20 minutes, turning once or twice, until tender.
Make mini wreaths of rosemary to slip around dinner napkins. Simply wind fresh rosemary stems into a ring shape, tuck in the ends and tie on a tiny bow...so pretty!
Maple-Mustard Chicken |
Jo Ann |
Everyone loves this sweet and savory chicken! Sometimes I slice boneless chicken thighs into strips to marinade and grill, then serve them as appetizers. If it’s too chilly to grill, the broiler works fine.
8 bone-in chicken thighs, skin removed
1/3 c. spicy brown mustard
2 T. yellow mustard
3 T. maple syrup
2 T. brown sugar, packed
1 T. onion, grated
1 T. cider vinegar
2 t. soy sauce
1 clove garlic, minced
1/4 t. salt
1/2 t. pepper
Place chicken in a large plastic zipping bag; set aside. Mix remaining ingredients in a bowl. Add half of marinade to chicken in bag; reserve remaining marinade. Add chicken to bag; seal. Refrigerate chicken and reserved marinade. Chill for 30 minutes to 2 hours. Coat grill rack with non-stick vegetable spray; preheat grill to medium-high heat. Arrange chicken on grill, discarding marinade in bag. Grill for about 8 minutes on each side, until golden and chicken juices run clear. Serve chicken with reserved marinade on the side. Makes 8 servings.
Sometimes you just have to laugh! The first year my husband and I were married, I hosted the holidays at our house. Well. Apparently, a good turkey is in the details!
1. Remove junk inside before cooking.
2. Stuffing said bird to roast is tricky...and NOT recommended!
3. When said bird is done, its drumsticks will come off really easily! Making said bird too ugly to present on a platter!
4. Relax...it all eats the same!
– LeAnn Manes, Broken Arrow, OK
Scott’s Baked Beans & Pork Chops |
Ramona Wysong Barlow, KY |
This is my brother Scott’s recipe. He likes to play around with dishes. This dish has some heat from the hot sauce, but if you like things really spicy, substitute a tiny dash of habanero sauce.
28-oz. can baked beans with onions
16-oz. can baked beans with onions
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/4 c. Dijon mustard
2 T. Worcestershire sauce
1 T. hot cayenne pepper sauce
6 boneless pork chops, 1 inch thick
Combine both cans of beans and remaining ingredients except pork chops in an ungreased shallow 3-quart casserole dish. Mix well. Arrange pork chops over bean mixture, turning chops once to coat with sauce. Bake, uncovered, at 400 degrees for 30 to 40 minutes, until pork chops are no longer pink in the center. Stir beans once or twice during baking, to prevent them from drying out. Makes 6 servings.
Dress up the dinner table with “pumpkins” made of bright orange chrysanthemums. Trim the stems of real or silk mums to one inch and insert the stems into a large styrofoam ball until it’s completely covered. Add a cluster of green leaves at the top for the pumpkin “stem.” Balance several pumpkin balls atop stemmed glasses... so eye-catching!
Italian Sausage & Potato Roast |
Diane Cohen Breinigsville, PA |
So easy..everything is baked on a sheet pan! I’ve made this with turkey sausage and it was delicious too.
3/4 lb. redskin potatoes, cut into quarters
1 yellow pepper, sliced into strips
1 green pepper, sliced into strips
1/2 sweet onion, sliced
1 T. olive oil
1 t. garlic salt or garlic powder
1/4 t. dried oregano
pepper to taste
1 lb. Italian pork sausage, cut into chunks
In a large bowl, toss vegetables with olive oil and seasonings. Line a large rimmed baking sheet with aluminum foil; lightly mist with non-stick vegetable spray. Spread vegetables on baking sheet. Place sausage chunks among vegetables. Bake, uncovered, at 450 degrees until sausage is cooked through and vegetables are tender, about 30 minutes, stirring twice during baking. Makes 4 servings.
Italian-Style Garlic Butter |
Leona Krivda Belle Vernon, PA |
This is a great spread for bread! It’s nice that you can keep it in the fridge, ready to go with a tasty dinner.
1/2 c. butter, softened
1/4 c. mayonnaise
2 T. grated Parmesan cheese
1 t. dried basil
1/2 t. dried oregano
1 clove garlic, minced
In a bowl, beat all ingredients with an electric mixer on medium speed until blended. Cover; refrigerate up to one month. To serve: Halve a loaf of French bread. Spread mixture over cut sides of loaf. Add top half of loaf; wrap in aluminum foil. Bake at 350 degrees for 10 minutes. May also spread on slices of French bread. Broil 4 inches from heat 2 to 3 minutes, until golden. Makes 3/4 cup.
Confetti Spaghetti |
Cyndy DeStefano Mercer, PA |
This is a comfort food at our house. It is a perfect Saturday meal because you can cook the chicken early in the day and then put the casserole together at dinnertime. Serve with a big tossed salad and crusty rolls.
2 chicken breasts, skin removed
16-oz. pkg. thin spaghetti, uncooked and broken in half
2 10-3/4 oz. cans cream of mushroom soup
1/2 c. onion, finely diced
4-oz. jar diced pimentos, drained
1 c. mushrooms, diced
1 green pepper, finely diced
8-oz. pkg. shredded Monterey Jack cheese, divided
1/4 t. cayenne pepper
salt and pepper to taste
Cover chicken with water in a large stockpot over high heat; bring to a boil. Reduce heat to medium-low. Simmer until chicken is done, about 30 minutes. Remove chicken to a plate to cool, reserving broth in stockpot. Skim broth; set aside 2 cups broth. Bring remaining broth in stockpot back to a boil. Add spaghetti and cook according to package directions; drain. In a large bowl, combine soup, vegetables and 1-1/2 cups cheese; mix well. Cut chicken into bite-size pieces. Add chicken and reserved 2 cups broth; mix again. Fold in cooked spaghetti. Season with cayenne pepper, salt and pepper. Transfer mixture to a greased 2-quart casserole dish; top with reserved cheese. Bake, uncovered, at 350 degrees for 35 to 45 minutes. Makes 6 to 8 servings.
For a zippy lemon salad dressing, shake up 1/2 cup olive oil, 1/3 cup fresh lemon juice and a tablespoon of Dijon mustard in a small jar and chill to blend.
Busy-Day Cheesy Pasta |
Wendy Paffenroth Pine Island, NY |
Very cheesy and good...terrific for family meals and church suppers. A dash of balsamic vinegar gives pasta great flavor. This can be made up to 3 months ahead and frozen until you have a busy day. Then thaw overnight and bake it for dinner. Serve with hot garlic bread and a fresh tossed salad.
16-oz. pkg. ziti or penne pasta, uncooked
balsamic vinegar to taste
1 lb. sweet Italian pork sausage
1 lb. ground beef
3/4 c. onion, chopped
4 cloves garlic, pressed
29-oz. cans crushed tomatoes
1 c. red wine or beef broth
1 T. sugar
1 T. Italian seasoning
2 to 3 8-oz. pkgs. shredded Cheddar cheese
Cook pasta according to package directions; drain. Add a splash of balsamic vinegar; stir to coat pasta and set aside. While pasta is cooking, boil sausage in a large pot of water. Drain; rinse sausage under cold water and cut into 1/2-inch slices. Transfer sausage slices to a stockpot; cook over medium heat until golden. Add beef, onion and garlic to sausage; cook until beef is browned and onion is tender. Stir in tomatoes with juice, wine or beef broth, sugar and seasonings. Simmer until blended, adding a little more wine or broth if too thick. Spread a little of mixture in the bottom of a greased 3-quart casserole dish. Layer half the pasta, half of the remaining sauce and half the cheese. Repeat layering. Bake, uncovered, at 325 degrees for about 40 minutes, until hot and bubbly. Makes 6 servings.
For baked casseroles, cook pasta for the shortest cooking time recommended on the package. It’s not necessary to rinse the cooked pasta...just drain it well.
New Mexico Green Chile Turkey Stacked Enchiladas |
Darcy Obar Tonopah, NV |
I didn’t know what a green chile was until I married into a family from New Mexico! My mother-in-law made this delicious enchilada-style casserole and it was so delicious! Creamy, cheesy, spicy goodness! Make it as hot or mild as you like. I use Hatch green chiles from New Mexico because of their distinctive flavor and heat. Serve with pinto beans and Mexican rice for a wonderful hearty meal.
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. cream of chicken soup
10-3/4 oz. Cheddar cheese soup
2-1/2 c. milk or whipping cream
garlic powder, salt and pepper to taste
4 c. shredded cooked turkey
16-oz. container frozen green chiles, thawed, or 4 4-oz. cans diced chiles
24 8-inch corn tortillas, warmed and divided
16-oz. pkg. shredded Colby Jack cheese, divided
Garnish: sour cream, sliced black olives
In a large saucepan, combine soups, milk or cream, green chiles and seasonings. Simmer over low heat until heated through. Stir in turkey and chiles; heat through. Spray a 13"x9" baking pan with non-stick vegetable spray. Spread a thin layer of soup mixture in bottom of pan. Place 6 warmed tortillas over sauce to cover bottom of pan. Cover tortillas with 1/4 of remaining soup mixture and 1/4 of cheese; add 6 more tortillas. Repeat layering, ending with soup and cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly and golden. Top with sour cream and black olives. Serves 6.
To warm tortillas, wrap tortillas in paper towels, 6 at a time, and microwave for 30 seconds. Or warm them on a hot griddle.
Cozy Potato Burritos |
Andrea Heyart Savannah, TX |
I love this hearty recipe in the fall. It’s warm and spicy... the potato really makes it stick to your ribs. Or slice these burritos pinwheel-style and serve them as tasty appetizers.
1 lb. ground beef
1 russet potato, peeled and shredded
3 green onions, diced, both green and white parts
15-oz. can diced tomatoes, drained
4-oz. can diced green chiles
1 T. garlic, minced
salt and pepper to taste
10 10-inch flour tortillas
16-oz. pkg. shredded Cheddar cheese
Optional: 1/4 c. fresh cilantro, chopped
Garnish: sour cream
Brown beef in a large skillet over medium heat. Drain; add potato, onions, tomatoes, chiles, garlic, salt and pepper. Cook over medium heat for about 15 minutes, stirring often, until potato is soft and tender. Remove from heat. For each burrito, cover one tortilla with cheese; spoon some of beef mixture down the center. Top with cilantro, if desired. Roll up tightly; repeat with remaining ingredients. Serve with a dollop of sour cream on top. Makes 10 servings.
Bored with leftover turkey sandwiches? Add a barbecue twist! Sauté some chopped onions in a little butter; stir in cubed turkey and enough barbecue sauce to coat well. Simmer until heated through, then spoon onto soft onion rolls and enjoy.
Mississippi Pot Roast |
Danielle Dorward San Diego, CA |
I don’t know how this recipe got its name, but I do know it’s delicious. Served over fluffy mashed potatoes, it’s the perfect autumn comfort meal with very little effort on your part.
3-lb. beef chuck roast
1-oz. pkg. ranch salad dressing mix
1-oz. pkg. au jus mix
1/2 c. butter, sliced
6 to 8 pepperoncini peppers, stems removed
1 to 2 T. pepperoncini juice
1-1/2 c. mushrooms, halved or quartered
3 to 4 carrots, peeled and sliced into large pieces, or 1/2 lb. baby carrots
mashed potatoes
Place roast in a 6-quart slow cooker. Sprinkle dry mixes over roast. Place butter on top of roast. Add pepperoncinis; drizzle pepperoncini juice over roast. Cover and cook on low setting for 4 hours; turn the roast over. Cover and cook for another hour. Add mushrooms and carrots; cover and cook for 2 to 3 more hours, or until roast is very tender. Slightly shred roast. Serve with vegetables over mashed potatoes, topped with some of the gravy from slow cooker. Serves 4 to 6.
Are you hosting a big dinner gathering? Set out all the serving platters, baskets and dishes ahead of time and tag them. When the time arrives, you’ll be able to put dinner on the table in a jiffy.
Cheeseburger Pie Supreme |
Cheryl Culver Perkins, OK |
If you love cheeseburgers, this pie will make you love them even more! It makes a big hit at potlucks and family get-togethers.
1 lb. lean ground beef
1 large onion, chopped
1 lb. sliced mushrooms
4-oz. can sliced black olives, drained
1/2 t. garlic powder
1/2 t. seasoned salt
1/8 t. Worcestershire sauce
1 c. shredded Cheddar cheese
2 eggs, beaten
1 c. milk
1/2 c. biscuit baking mix
In a skillet over medium heat, cook beef, onion, mushrooms and olives for about 10 minutes, until beef is browned. Drain; stir in garlic powder, salt and Worcestershire sauce. Spread beef mixture in a 9" pie plate sprayed with non-stick vegetable spray. Sprinkle cheese over top; set aside. In a small bowl, whisk together eggs, milk and baking mix until as smooth as possible. Pour batter over beef mixture. Bake, uncovered, at 400 degrees for 25 minutes, or until a knife tip comes out clean. Cut into wedges. Serves 4 to 6.
Savor a warm autumn evening by toting supper to the backyard. Kids can work up an appetite before dinner playing Tag or Hide-and-Seek. Afterwards, what could be better for dessert than marshmallows toasted over a fire ring?
Harvest Chicken with Thyme, Beets & Onions |
Mary Thomason-Smith Bloomington, IN |
Browned in a skillet and finished in the oven, these succulent chicken breasts make a fast dinner that tastes like it roasted all afternoon. Just add a tossed green salad for a colorful harvest celebration.
4 chicken breasts
2 cloves garlic, slivered
salt and pepper to taste
1 T. butter
3 T. olive oil, divided
4 to 6 beets, peeled and quartered
2 sweet onions, peeled and quartered
Garnish: chopped fresh thyme
Carefully loosen skin on chicken breasts; place slivers of garlic underneath skin. Season chicken with salt and pepper. Melt butter with one tablespoon olive oil in a skillet over medium heat. Place chicken in skillet, skin-side down. Cook over medium-high heat for 3 minutes, or until skin is golden. Place chicken skin-side up in a lightly greased 13"x9" baking pan; set aside. Coat beets and onions in remaining oil; season with salt and pepper. Arrange beets and onions around chicken breasts. Bake, uncovered, at 450 degrees for 30 minutes, or until chicken juices run clear when pierced with a knife. Remove from oven; cover with aluminum foil and let stand for 10 minutes. Arrange chicken, beets and onions on a platter; sprinkle with thyme. Serves 4.
Try a new side dish tonight...barley pilaf. Simply prepare quick-cooking barley with chicken broth instead of water, seasoning it with a little sautéed onion and parsley. Filling, quick and tasty!
Bar-B-Q Chicken Veggie Stir-Fry |
Audrey Kleespies Alexandria, MN |
You can eat a plate full of this yummy recipe with no guilt! Serve on a pretty plate with a bread stick on the side, if you like. It has a bite from the barbecue sauce and is delicious!
3/4 c. cooked chicken, cubed
1 T. spicy barbecue sauce
1 T. safflower or olive oil
Optional: 1 T. onion, minced
2 zucchini, sliced
2 yellow squash, sliced
3/4 c. carrot, peeled and shredded
12 sugar peas or snow pea pods, coarsely chopped
Toss chicken cubes with barbecue sauce; set aside. In a large skillet, heat oil over medium-high heat. Add onion, if using; cook until golden. Add remaining vegetables and chicken mixture. Cook for several minutes, using a spatula to flip, until mixture is dark golden on the edges but vegetables remain tender-crisp. Serves 3 to 4.
Country-Style Chicken Dinner |
Joyceanne Dreibelbis Wooster, OH |
This is a simple, delicious meal that’s perfect for a Sunday night family get-together or a church potluck.
3 c. frozen diced potatoes
2.8-oz. can French fried onions, divided
10-3/4 oz. can cream of chicken soup
1 c. milk
6 slices American cheese
2 to 2-1/2 lbs. chicken pieces, skin removed if desired
10-oz. pkg. frozen mixed vegetables, thawed and drained
In a greased 13"x9" baking pan, combine frozen potatoes and 1/2 can onions. In a bowl, blend soup and milk; spoon half over potato mixture. Arrange cheese on top. Add chicken, skin-side down, and remaining soup mixture. Bake, uncovered, at 375 degrees for 35 minutes. Stir vegetables into potatoes; turn chicken over. Return to oven for 20 minutes, or until chicken is done. Stir; top chicken with remaining onions. Bake another 3 minutes. Let stand 15 minutes. Serves 6 to 8.
White Tie & Tails |
Carolyn Deckard Bedford, IN |
My sister Linda Lou gave me this recipe for bow tie pasta and cheese years ago. It’s very good. I love the name of the recipe...it seems so fancy!
8-oz. pkg. bow tie pasta, uncooked
1-1/2 T. butter
1 c. half-and-half
1-1/2 T. all-purpose flour
1/2 c. shredded baby Swiss cheese
1/2 c. crumbled blue cheese
1/2 c. grated Romano cheese
3/4 c. sliced black olives
1/4 c. grated Parmesan cheese
1/3 c. prosciutto or deli ham, cut into 1/4-inch strips
2 T. fresh basil, chopped
Cook pasta according to package directions; drain. Meanwhile, melt butter in a saucepan over medium heat. Gradually stir in half-and-half and flour. Cook, stirring often, for 3 to 5 minutes, until smooth and slightly thickened. Add all cheeses except Parmesan. Reduce heat; cook and stir until cheeses are blended and sauce is smooth. Remove from heat; stir in olives. Ladle sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto or ham and basil. Serve immediately. Makes 4 servings.
Make a trivet in a jiffy to protect the tabletop from hot dishes. Simply attach a cork or felt square to the bottom of a large ceramic tile with craft glue. It’s so easy, why not make several?
Pink Sauce for Pasta |
Julie Dossantos Fort Pierce, FL |
This is a great basic homemade pasta sauce. I often add sautéed mushrooms, zucchini and eggplant to this versatile sauce. Serve over your favorite cooked pasta.
1/2 c. cream cheese, cubed
1/2 c. chicken or vegetable broth
3 T. Italian seasoning
1 t. salt
28-oz. can crushed tomatoes
15-oz. can tomato sauce
1 c. fresh basil, coarsely chopped
2 t. sugar
1/2 c. shredded or grated Parmesan cheese
1/2 c. whipping cream or milk
pepper to taste
Heat a large saucepan over medium heat; add cream cheese. Stir with a whisk for 2 to 3 minutes, until cheese begins to melt. Slowly whisk in broth, Italian seasoning and salt. Cook and whisk for 2 minutes. Stir in tomatoes with juice, tomato sauce, basil and sugar. Increase heat to medium-high. Cook, uncovered, just until boiling. Reduce heat to medium-low. Cover and simmer, for 10 to 15 minutes. Stir in Parmesan cheese and cream or milk. Season with pepper and additional salt and sugar, as desired. Simmer an additional 5 minutes. Serves 4 to 6.
Whip up a loaf of beer bread for dinner. Combine 2 cups self-rising flour, a 12-ounce can of beer and 3 tablespoons sugar in a greased loaf pan. Bake at 350 degrees for 25 minutes, then drizzle with melted butter. Yum!
Herbed Turkey Breast |
June Henson Roan Mountain, TN |
This slow-cooker recipe was given to me some years ago. My family loves it!
5-1/2 to 6-lb. bone-in whole turkey breast, thawed if frozen
1/2 c. butter
1/4 c. lemon juice
2 T. onion, chopped
2 T. soy sauce
1 T. dried sage
1 t. dried thyme
1 t. dried marjoram
1/4 t. pepper
Pat turkey breast dry; place in a 6-quart slow cooker and set aside. Combine remaining ingredients in a saucepan. Bring to a boil over medium heat; stir well. Brush mixture over turkey breast. Cover and cook on high setting for 4 hours, or on low setting for 8 hours, basting occasionally with drippings. Remove to a platter; let stand several minutes before slicing. Serves 10 to 12.
Dressing, stuffing or filling...whatever you call it, it’s better with gravy! Measure 1/4 cup pan drippings into a skillet over medium heat. Stir in 1/4 cup flour. Cook and stir until smooth and bubbly. Add 2 cups skimmed pan juices or canned broth. Cook and stir until boiling. Boil for about one minute, to desired thickness. Add salt and pepper to taste.
Turkey Thyme Tetrazzini |
Irene Robinson Cincinnati, OH |
A great way to use leftover roast turkey or chicken! The thyme is optional, but adds a real flavor boost.
3/4 c. medium egg noodles, uncooked
1 T. butter
2 c. sliced mushrooms
1/4 c. light cream cheese spread
1 c. chicken broth
Optional: 1/4 c. fresh thyme, chopped, or 1 t. dried thyme
3 c. cooked turkey, cubed
1 c. frozen peas, thawed
Cook noodles according to package directions; drain. Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms; cook until tender. Stir in cream cheese, broth and thyme, if using; bring to a boil. Reduce heat to low. Simmer for 7 minutes, stirring occasionally, or until slightly thickened. Add turkey and peas; cook until heated through. To serve, spoon turkey mixture over noodles. Serves 4.
It was my first family holiday at my Mother & Daddy’s home with my boyfriend Jim, shortly before we became engaged. I had never cooked for him and wanted the dinner to be oh-so special. I was a bit nervous but enjoying cooking in the kitchen with Momma while Jim and Daddy watched football in the living room. Finally, the meal was ready and we were putting the meal on the table. I opened the oven, took out the dressing, turned over the bowl...and dropped it on the floor. Momma and I laughed till we had tears. The guys didn’t even ask what was going on. I scooped up the top layer (not what touched the floor in her no-pet home) and we served the dressing. To this day when I prepare Thanksgiving dinner for my hubby of 45 years, my Jim, I get tickled at this memory.
– Teresa Golden, Farmersville, TX
Apple-Bacon Pork Chop Pockets |
Sarah Olley Saratoga Springs, NY |
My husband & I are usually not pork chop fans, but everyone loved this dish! I used what I had in the kitchen, and the pork chops were so juicy and tender, I surprised myself! Now I am getting requests for this recipe.
4 pork chops, 1 to 2 inches thick
salt and pepper to taste
3 slices bacon, coarsely chopped
1 onion, coarsely chopped
4 fresh basil leaves, chopped
2 t. dried sage
1 Red Delicious apple, peeled, cored and very thinly sliced
2 T. butter, room temperature
1 t. cinnamon
1-1/2 c. plus 2 T. orange juice, divided
2 to 3 t. oil
1 T. lemon juice
2 t. fresh parsley, chopped, or dried parsley
Cut a pocket into one side of each pork chop, pressing your hand firmly on the pork chop to guide the knife. Season pork chops with salt and pepper; set aside. In a large skillet over medium heat, sauté bacon, onion, basil and sage until bacon is slightly crisp and onion begins to caramelize. Transfer mixture to a bowl; add apples, butter, cinnamon and 2 tablespoons orange juice. Stuff pork chop pockets with mixture. Fasten with wooden skewers, if desired. Add oil to the same skillet over medium-high heat. Add pork chops and cook until golden, 4 to 6 minutes per side. In a greased 13"x9" glass baking pan, combine lemon juice and remaining orange juice; add pork chops. Bake, uncovered, at 350 degrees for about 25 minutes, basting 3 times. Remove pork chops to a platter; let stand for 8 minutes. Spoon orange sauce from pan over pork chops before serving. Makes 4 servings.
A baked sweet potato is a delectable fast-fix side. Pierce the potato several times, then bake until tender, about 45 minutes at 400 degrees. Top with butter and a dusting of cinnamon-sugar.
Bacon-Wrapped Pork Tenderloin Patties |
Phyl Broich Wessling Garner, IA |
This meal is easy to make, looks great and it always gets compliments. I usually purchase a whole pork tenderloin and slice it myself, or you can ask the butcher to slice it for you.
1 lb. thin-sliced bacon
8 pork tenderloin patties, about 3/4-inch thick
garlic powder, salt and pepper to taste
8 thin slices onion
8 thin slices tomato
8 mushrooms, stems removed
1 T. butter
Garnish: chopped fresh parsley
Criss-cross 2 uncooked bacon slices; place a tenderloin patty on top. Sprinkle with seasonings; top with an onion slice and a tomato slice. Bring bacon slices together, overlapping across the top patty. Repeat with remaining ingredients. Place patties on a broiler rack to catch the drippings. Bake at 350 degrees for 50 to 60 minutes, until bacon is crisp and patties are no longer pink in the center. Shortly before serving time, sauté mushroom caps in butter in a small skillet over medium heat. Use a toothpick to fasten each cap to the center of a tenderloin patty. Arrange patties on a serving platter; garnish with fresh parsley. Makes 8 servings.
Begin a new and heartfelt Thanksgiving tradition. Ask your friends & family to bring a pair of warm mittens or gloves to dinner, then deliver them to your local shelter.
Slow-Cooker Cheesy Chicken Rotini |
Tiffany Jones Locust Grove, AR |
I was looking for something I could take to a potluck and decided to tweak a favorite recipe. This is what I came up with...it was a hit!
16-oz. pkg. rotini pasta, uncooked
1 c. cooked chicken, diced
16-oz. pkg. pasteurized process cheese, cubed
2 10-3/4 oz. cans cream of mushroom soup
10-oz. can diced tomatoes with green chiles
4-oz. can mushroom stems & pieces, drained
1/2 c. milk
1/2 c. onion, diced
1 green pepper, diced
1/2 t. salt
1/2 t. pepper
Cook pasta according to package directions; drain. Spray a 5-quart slow cooker with non-stick vegetable spray. Add cooked pasta and remaining ingredients to slow cooker; stir to mix well. Cover and cook on low setting for 2 to 3 hours, until bubbly and cheese is melted. Stir again just before serving. Makes 8 to 10 servings.
Whip up some herb butter to go with hot dinner rolls. To 1/2 cup softened butter, add one tablespoon chopped fresh parsley, 1-1/2 teaspoons minced garlic, one teaspoon Italian seasoning and a squirt of lemon juice. Blend well; wrap and chill before serving.
Slow-Cooker Spicy Cheesy Tortellini |
Hilary Stubblebine Orlando, FL |
This recipe is great to enjoy while watching fall football!
1/2 lb. ground beef
1/2 lb. ground spicy pork sausage
14-1/2 oz. can diced tomatoes
8-oz. can sliced mushrooms, drained
32-oz. jar spaghetti sauce
9-oz. pkg. frozen cheese tortellini, uncooked
Garnish: shredded mozzarella cheese
Brown beef and sausage in a large skillet over medium heat. Drain; transfer to a 5-quart slow cooker. Add tomatoes with juice, mushrooms and sauce; mix well. Cover and cook on low setting for 3 hours. About 30 minutes before serving, cook tortellini according to package directions; drain and add to mixture in slow cooker. Stir gently. Serve in shallow bowls, topped with mozzarella cheese. Makes 6 servings.
Family night! Serve a simple supper, then spend the chilly evening playing favorite board games or assembling jigsaw puzzles together in front of a toasty fire.
Slow-Cooker Cantonese Dinner |
Katie Wollgast Florissant, MO |
This is a recipe my mom used to make. When I was little, I didn’t like it because of the peppers, but it has grown to be one of my favorites! I have tweaked it a bit over the years, using a variety of different colored peppers instead of just green ones. If only green are available, the recipe still tastes great, but isn’t quite as colorful.
1-1/2 lbs. boneless pork loin, sliced into thin strips
1 to 2 T. oil
1 onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1/2 lb. sliced mushrooms
1 t. salt
1 t. garlic powder
8-oz. can tomato sauce
1 T. Worcestershire sauce
3 T. brown sugar, packed
2 T. vinegar
4 c. hot cooked rice
4 green onions, sliced
1 c. chow mein noodles
In a large skillet over medium heat, brown pork in oil. Drain; transfer to a 5-quart slow cooker. Add onion, peppers, and mushrooms to slow cooker. Sprinkle with salt and garlic powder. Combine tomato sauce, Worcestershire sauce, sugar and vinegar in a small bowl; spoon over vegetables. Cover and cook on low setting for 6 hours, or on high setting for 4 hours. Stir gently; serve over hot cooked rice. Garnish each serving with green onions and chow mein noodles. Makes 4 servings.
The secret to tender steamed rice! Cook long-cooking rice as the package directs. When it’s done, uncover the pan, top with a folded tea towel and put the lid back on. Let stand for 5 to 10 minutes before serving. The towel will absorb any excess moisture.
Green Pepper Steak |
Dawn Ross Bemus Point, NY |
Use your prettiest large serving platter and garnish with tomato wedges placed around the platter. Your guests will ooh and ahh over the presentation and the flavor of this delicious meal!
1-1/2 lbs. beef flank steak
1/2 c. soy sauce
1 c. water, divided
1 clove garlic, minced
1/4 c. extra-light olive oil
2 green peppers, thinly sliced
1 onion, thinly sliced
3 stalks celery, thinly sliced on the diagonal
1 T. cornstarch
steamed rice
Garnish: tomato wedges
Slice steak paper-thin on the diagonal, cutting with the grain of the steak. Place steak in a large bowl; set aside. Combine soy sauce, 1/2 cup water and garlic. Pour mixture over beef; turn to coat slices and let stand for 15 minutes. Drain, reserving marinade. In a wok or skillet over medium-high heat, heat oil until very hot. Brown steak in oil quickly. Push steak to one side of the pan; add green peppers, onion and celery. Cook for 2 minutes, or until vegetable are tender-crisp. Mix reserved marinade and remaining water with cornstarch; stir into steak mixture. Cook and stir until thickened. To serve, ladle beef mixture over hot steamed rice; garnish with tomato wedges. Makes 6 servings.
Cut beef, chicken or pork into thin strips or slices in a snap! Just pop it in the freezer for 20 to 30 minutes before slicing.
Chicken & Dumplin’ Cobbler |
Carol Hickman Kingsport, TN |
This cobbler-style casserole is a family favorite. Just add a couple of sides like mashed potatoes and green beans for a quick and tasty weeknight meal.
1/4 c. butter
3 chicken breasts, cooked and cubed, or 2 12-oz. cans chunk chicken breast, drained
2 c. milk
2 c. buttermilk baking mix
10-3/4 oz. can cream of chicken soup
2 to 3 t. poultry seasoning
salt and pepper to taste
3/4 c. chicken broth
Place butter in a 13"x9" baking pan and set in 375-degree oven to melt; remove immediately once butter is melted. Evenly distribute chicken in pan; do not stir. In a bowl, whisk together milk and biscuit mix. Pour batter evenly over chicken; do not stir. To a 2-cup measuring cup, add soup and seasonings. Add enough broth to nearly fill cup; stir gently until blended. Pour soup mixture over batter; do not stir. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until bubbly and top crust is lightly golden. Serves 8.
Need a tiny funnel for filling salt & pepper shakers? Simply cut the corner from a paper envelope, then snip off the tip...perfect!
Sloppy Joe Pie |
Beckie Apple Grannis, AR |
Who doesn’t love a big saucy Sloppy Joe! My family loves them so much I incorporated this favorite into a recipe as a main dish. It really hits the spot and is quick & easy.
1-1/2 lbs. ground beef chuck or round
1/8 t. salt
1/8 t. pepper
15-1/2 oz. can Sloppy Joe sauce
6-1/2 oz. pkg. cornbread mix
2 eggs, beaten
1/2 c. milk
2 T. oil
1/2 c. shredded Cheddar cheese
In a large skillet over medium heat, brown beef; drain and season with salt and pepper. Add sauce and stir well; simmer for 5 minutes. Spray an 8"x8" baking pan with non-stick vegetable spray. Spoon beef mixture into pan and set aside. In a bowl, combine cornbread mix, eggs, milk and oil; stir until just blended. Spoon cornbread batter over beef mixture; smooth to edges. Sprinkle cheese on top. Bake, uncovered, at 375 degrees until golden, about 25 minutes. Makes 6 servings.
Make mealtime extra special with cloth napkins...pretty place settings too! Simply glue wooden alphabet letter initials to plain napkin rings.
Million-Dollar Spaghetti |
Wendy Quattlebaum Mcdonough, GA |
I love this dish because the recipe is budget-friendly and goes a long way. Serve with your favorite bread and enjoy!
16-oz. pkg. spaghetti, uncooked
1 lb. ground beef or turkey
Optional: 2 t. garlic powder
16-oz. jar spaghetti sauce
8-oz. pkg. cream cheese, softened
8-oz. container cottage cheese
1/4 c. sour cream
1/2 c. butter, sliced and divided
8-oz. pkg. shredded Cheddar cheese
Cook spaghetti according to package directions; drain. Meanwhile, brown beef or turkey in a skillet; drain. Add garlic powder, if desired; stir in spaghetti sauce. Add cream cheese, cottage cheese and sour cream; cook and stir for 5 to 7 minutes. While sauce is cooking, add 4 sliced tablespoons butter to a 13"x9" baking pan. Layer half of cooked spaghetti over butter; add half of sauce mixture. Layer with remaining butter, spaghetti and sauce mixture. Cover with an aluminum foil tent. Bake at 350 degrees for 30 minutes. Remove foil; sprinkle with Cheddar cheese. Bake, uncovered, another 10 minutes, or until cheese is melted. Let stand for 10 minutes before serving. Makes 8 servings.
If hungry kids are getting underfoot while you’re preparing Thanksgiving dinner, let them make some turkey track snacks! Spread softened cheese spread on a round buttery cracker and arrange 3 chow mein noodles on top for the “track.” Place on a platter for tasty nibbling.
Crazy Comforting Spaghetti |
Rick Schulte Wyandotte, MI |
This was by far the quickest and most comforting meal my wife Tiffani knew how to get onto a plate, and she always had the ingredients on hand to make it. My son Sam and I could eat it every day of the week. Tiffani passed away in 2016 at a far-too-young age. This recipe is shared in her memory.
1 onion, chopped
1 T. butter
1 T. oil
2 cloves garlic, minced
1-1/2 lbs. ground beef
4 14-oz. cans spaghetti in tomato sauce & cheese
1 to 2 T. Worcestershire sauce
1 t. salt
1/2 t. pepper
Garnish: grated Parmesan cheese
Optional: hot pepper sauce
In a skillet over medium heat, cook onion in butter and olive oil until translucent. Add garlic; cook and stir for one minute more. Add beef; cook until no longer pink. Drain; add spaghetti in sauce, Worcestershire sauce and seasonings. Heat through. Serve with Parmesan cheese and hot sauce, if desired. Makes 6 to 8 servings.
An oh-so-easy side to serve with dinner...layer olives, feta cheese cubes and marinated artichoke hearts in a stemware glass.
Baked Chicken Chimichangas |
Linda Diepholz Lakeville, MN |
I have been making these chicken chimis for years. I like that they are baked and not deep-fried...much healthier. People who don’t even like Mexican food discover they love these. I make this recipe often and I even like the leftovers cold!
2 c. cooked chicken, chopped or shredded
1 c. salsa or picante sauce
2 c. shredded reduced-fat Cheddar cheese
4 green onions, chopped
1-1/2 t. ground cumin
1 t. dried oregano
8 8-inch flour tortillas
2 T. light butter, melted
Garnish: additional shredded cheese, green onions, salsa
In a bowl, combine chicken, salsa or sauce, cheese, onions and seasonings. Spoon 1/3 cup of mixture down the center of each tortilla; fold opposite sides over filling. Roll up from bottom and place seam-side down on an ungreased baking sheet. Brush with melted butter. Bake, uncovered, at 400 degrees for 30 minutes or until golden, turning halfway through cooking. Garnish with additional cheese and onions; serve with salsa on the side, as desired. Serves 4 to 6.
Chicken & Puff Packages |
LaShelle Brown Mulvane, KS |
My mother used to make these for us kids when we were little. It was so fun to have our own little packets of food!
4 boneless, skinless chicken breasts
10-3/4 oz. can cream of chicken soup
1-1/3 c. frozen mixed vegetables
24 frozen potato puffs
Place each chicken breast on a piece of aluminum foil. Top each with soup to cover, 1/3 cup vegetables and 6 potato puffs. Seal foil tightly. Place on a baking sheet. Bake at 375 degrees for one hour. Makes 4 servings.
Supper Club Enchiladas |
Phyl Broich Wessling Garner, IA |
A friend shared this recipe with me. Whenever I prepare it for guests, they always request the recipe.
1 lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
10-3/4 oz. can cream of chicken soup
8-oz. container sour cream
4-oz. can diced green chiles
8 8-inch flour tortillas
2 c. shredded Cheddar cheese, divided
1 c. green onions, sliced and divided
Brown beef in a large skillet over medium heat. Drain; stir in taco seasoning and simmer another 2 minutes. Remove from heat. Meanwhile, in a small saucepan over low heat, combine soup, sour cream and undrained chiles. Cook and stir until bubbly. Set aside 1/2 cup cheese and 1/2 cup green onions. Spread one tablespoon soup mixture over each tortilla. Top each tortilla with some of beef mixture, some of remaining cheese and some green onions. Roll up tortillas; place seam-side down in a greased 3-quart casserole dish. Spoon remaining soup mixture over top. Cover with aluminum foil. Bake at 350 degrees for 20 minutes, or until bubbly around the edges. Top with reserved cheese. Bake, uncovered, another 5 minutes. Garnish with remaining green onions. Serves 4.
Fill a muffin tin with fixings like sliced black olives, chopped green onions and diced avocado...everyone can top their own tacos or enchiladas to their liking.
Chicken Garden Medley |
Connie McKone Fort Atkinson, IA |
This is such a great way to use those fresh veggies from your garden. And it tastes so good too!
8-oz. pkg. angel hair pasta, uncooked
1 lb. boneless, skinless chicken breasts, cut into strips
1 clove garlic, minced
1/4 c. butter, divided
1 yellow squash, sliced thin
1 zucchini, sliced thin
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1/4 c. onion, sliced
2 T. all-purpose flour
1/2 t. salt
1/4 t. pepper
3/4 c. chicken broth
1/2 c. half-and-half
2 T. grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, in a skillet over medium heat, sauté chicken and garlic in 2 tablespoons butter for 10 to 12 minutes, until chicken juices run clear. Add vegetables; cook until crisp-tender. Transfer chicken mixture to a 2-quart casserole dish. Add pasta; mix gently and set aside. In the same skillet, melt remaining butter; stir in flour, salt and pepper. Add chicken broth; cook until thickened. Stir in cream; pour over mixture in dish. Sprinkle with Parmesan cheese. Bake, covered, at 350 degrees for 20 minutes; uncover and bake 10 minutes longer. Makes 6 servings.
Chicken backs and wings are excellent for making rich, delicious broth...a terrific way to use up the last of farm-raised fowl. Save up unused ones in the freezer until you have enough for a pot of broth.
Garlic Baked Chicken |
Robi Ehrlick Greeley, CO |
My family is trying to eat healthier nowadays. I created this to make eating baked chicken a little more interesting.
2 T. olive oil
1 to 2 cloves garlic, minced
4 boneless, skinless chicken breasts
1/3 c. panko bread crumbs
1/4 c. shredded Parmesan cheese
1 t. Italian seasoning
pepper to taste
Combine olive oil and garlic in a small microwave-safe cup. Microwave for about 30 seconds, to warm oil and infuse garlic flavor. Brush oil mixture evenly onto chicken breasts; set aside. Combine remaining ingredients in a shallow dish; coat chicken with mixture. Put chicken in a lightly greased 13"x9" baking pan. Bake, uncovered, at 425 degrees for 20 to 30 minutes, until chicken is golden and juices run clear when pierced. Makes 4 servings.
In the early 60s, I was a little girl growing up in the country. We were poor, but as a child I did not realize it. My parents were hard-working people and our home was full of love and the ordinary problems of a family with three children. My sister, ten years older than I, moved to Kansas City after high school. She often brought her city friends home to our quaint farmhouse. One Thanksgiving I remember, we were in the fields cutting milo by hand, which was not fun for us country people. However, our city friends thought it was wonderful! I remember stopping to eat the bountiful Thanksgiving dinner my mom had prepared. We had no dining room, but we all gathered around the kitchen table. I believe moments like those molded me to have the “gather ’round” attitude at my own kitchen table.
– Judy Taylor, Butler, MO
Chicken Curry |
Patricia Nau River Grove, IL |
I received this recipe from a college friend 45 years ago. It’s still delicious and easy.
1/2 c. peanut oil
2 10-oz. pkgs. frozen chopped onions
2 t. garlic, minced
1 c. water
2 T. soy sauce
2 t. chili powder
1 t. turmeric
1 t. curry powder
1 t. ground ginger
1/2 t. hot pepper sauce
3 lbs. boneless, skinless chicken breasts, cut into bite-size cubes
cooked rice
In a large saucepan over medium heat, combine oil, onions and garlic. Cook until tender, stirring occasionally. Add remaining ingredients except chicken and rice; mix well. Add chicken; stir to coat. Reduce heat to medium-low. Simmer for 30 to 40 minutes, stirring occasionally, until chicken is very tender. Serve chicken mixture spooned over cooked rice. Makes 6 to 8 servings.
When the kids are studying another country in school, why not try out a meal from that country? Let them help choose a recipe and shop for the ingredients...they’ll learn so much and have fun doing it!
Curried Shrimp & Rice |
Linda Nielsen British Columbia, Canada |
A friend and former co-worker passed this recipe on to me. Our family has enjoyed it many times in the years since! Add some crusty bread and a crisp tossed salad to round out this satisfying meal. You may use fresh shrimp, but cook them first before adding remaining ingredients.
1 T. oil
1 onion, chopped
14-1/2 oz. can whole or stewed tomatoes
1 lb. cooked shrimp, peeled and cleaned, thawed if frozen
2 cloves garlic, minced
1 T. curry powder
salt to taste
1 c. brown, basmati or white long-cooking rice, uncooked
Heat oil in a skillet over medium heat. Add onion and cook until golden. Stir in tomatoes with juice; cook until mixture is boiling. Add shrimp, garlic and seasonings; stir well. Reduce heat to low. Cover and cook over medium heat for 30 to 45 minutes, or until some of the liquid has reduced and shrimp turn opaque. Meanwhile, cook rice according to package directions. To serve, spoon shrimp mixture over cooked rice. Makes 4 servings.
Quickly thaw frozen shrimp by placing the shrimp in a colander and running cold water over them... ready to cook in no time!
Classic North End Lasagna |
Lynda Robson Boston, MA |
We always had lasagna on the table at Thanksgiving...it was a must! This is the back-of-the-box recipe that my mother always used. I wouldn’t change a thing!
16-oz. pkg. lasagna noodles, uncooked
1 lb. ground mild Italian pork sausage
1/2 lb. lean ground beef
1 clove garlic, chopped
1/2 c. red wine or beef broth
1 T. dried oregano
1/2 t. salt
24-oz. jar pasta sauce, divided
15-oz. container ricotta cheese
1 c. grated Parmesan cheese
2 eggs, beaten
2 T. fresh parsley, snipped
1/4 t. pepper
16-oz. pkg. shredded mozzarella cheese, divided
Cook noodles according to package directions; drain. Meanwhile, in a large skillet over medium heat, brown sausage and beef. Drain; add garlic, wine or broth, oregano and salt. Cook and stir for 5 minutes. Stir in pasta sauce; simmer over low heat for 15 minutes, stirring occasionally. In a bowl, combine ricotta cheese, Parmesan cheese, eggs, parsley and pepper; mix well. Spread 3/4 cup sauce mixture in a greased deep 13"x9" baking pan. Layer with half of the noodles, half of ricotta cheese mixture, half of sauce mixture and half of mozzarella cheese. Repeat layering. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Let stand 10 minutes before slicing. Serves 8.
Make the children’s table fun with special touches. Cover the table with brown paper. Add crayons for coloring and sugar cone “cornucopias” filled with snack mix to munch on. Kids will beg to sit there!
Creamy Spinach Sausage Pasta |
Sherry Hallfors Las Vegas, NV |
Introducing spinach to one of my children was no easy task... but now she asks for this as her birthday dish every year!
16-oz. pkg. ziti pasta, uncooked
1 lb. ground sweet Italian pork sausage
1 c. onion, finely chopped
10-oz. pkg. frozen creamed spinach, thawed
14-1/2 oz. can diced tomatoes
8-oz. pkg. cream cheese, softened
8-oz. pkg. shredded mozzarella cheese, divided
Cook pasta according to package directions; drain and transfer to a lightly greased 13"x9" baking pan. Meanwhile, in a large saucepan, cook sausage and onion over medium heat until sausage is no longer pink. Stir in spinach, tomatoes with juice, cream cheese and half of mozzarella cheese. Cook and stir until cheeses are melted; add sausage mixture to pasta and mix gently. Cover and bake at 350 degrees for 35 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, for 10 minutes, or until cheese is melted. Serves 4.
Start a family tradition...have a candlelight dinner once a week with your children. A table set with lit tapers, snowy-white napkins and the best china will let your kids know they are special.
Turkey, Black Bean & Sweet Potato Tacos |
Linda Peterson Mason, MI |
Bored with the same ol’ tacos? These are packed with delicious fresh ingredients! Any leftover filling can be frozen for another meal.
1 lb. ground turkey
2 T. taco seasoning mix
1/2 c. tomato sauce
15-oz. can black beans, drained and rinsed
3 sweet potatoes, peeled and diced
2 T. butter, sliced
1-1/2 c. fresh spinach, chopped
1-1/2 c. shredded Cheddar cheese
8 to 10 corn taco shells
Garnish: sour cream, salsa, guacamole
Brown turkey in a skillet over medium-high heat; drain. Stir in taco seasoning, tomato sauce and beans; set aside. In a lightly greased 13"x9" baking pan, layer as follows: sweet potatoes, sliced butter, spinach, turkey mixture and cheese. Cover with aluminum foil. Bake at 375 degrees for 45 minutes, or until sweet potatoes are tender. Serve spooned into taco shells, garnished as desired. Makes 8 to 10 servings.
Why not host a post-Thanksgiving potluck with friends later in the weekend? Everyone can bring their favorite leftover concoctions, relax and catch up together.
Turkey Day Leftovers Casserole |
Jeff Howell Minonk, IL |
I came up with this the day after Thanksgiving when we had lots of leftovers. Add a dish of cranberry sauce on the side.
3 c. cooked stuffing, or 6-oz. pkg. chicken stuffing mix, prepared
2 to 3 c. cooked turkey, chopped or shredded
1-1/2 to 2 c. turkey gravy
2 c. green bean casserole or cooked green beans
4 c. mashed potatoes
2 eggs, beaten
1/4 c. milk
1 c. biscuit baking mix
Garnish: shredded Swiss cheese
Spread stuffing evenly in a 13"x9" baking pan sprayed with non-stick vegetable spray. Layer turkey over stuffing; spoon gravy over turkey. Layer with green beans and mashed potatoes; set aside. In a bowl, stir together eggs, milk and biscuit mix; spread batter evenly over potatoes. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 30 to 35 minutes, until hot and cheese is melted. Makes 6 to 8 servings.
Something Different Shepherd’s Pie |
Duane Foote Portage, MI |
This recipe is easy to prepare and a dish everyone will enjoy.
1 lb. ground beef
10-3/4 oz. can cream of celery soup
1/2 c. milk
4-oz. can sliced mushrooms, drained
3 c. mashed potatoes
2 c. French fried onions
Brown beef in a skillet over medium heat; drain well. Blend in soup, milk and mushrooms. Spread mixture in a greased 8"x8" baking pan. Spread mashed potatoes on top; top with onions. Bake, uncovered, at 350 degrees for 30 minutes. Makes 4 to 6 servings.
Quick Shrimp Boil |
Angela Henderson Claremore, OK |
My husband and I used to eat at a place in Tulsa called “The Cajun Boiling Pot” where this meal was the staple. They’d bring out a huge pot, dump everything on the table and we’d go to town. When it closed, my husband asked me to figure out how to fix it. Turns out it’s ready and on the table in under 30 minutes. Definitely a go-to meal in our house! Serve with sliced French bread.
12-oz. bottle regular or non-alcoholic beer
2 c. water
2 to 3 T. seafood seasoning, to taste
1 T. salt
1 onion, quartered
1 lb. new redskin or Yukon gold potatoes
9 ears frozen mini corn on the cob, thawed
1 lb. smoked turkey sausage, cut into 1-inch chunks
2 lbs. frozen uncooked shrimp in shells
1/2 c. butter, melted
In a large Dutch oven over high heat, combine beer, water, salt and seasoning. Bring to a boil; add onion and potatoes. Boil until almost tender, about 10 minutes. Add corn and sausage; heat through. Add shrimp; cook just until pink. To serve, drain in a colander. Turn out onto a large serving platter, or directly onto brown paper spread on the dinner table. Serve with Cocktail Sauce and melted butter in individual bowls. Serves 6.
Cocktail Sauce:
2 c. catsup
3 to 4 T. horseradish sauce, to taste
2 T. lemon juice
Optional: hot pepper sauce to taste
Mix together catsup, horseradish, lemon juice and a couple shakes of hot pepper sauce, if desired.
Vintage-style tea towels make whimsical oversized napkins... handy for messy-but-tasty foods!
Seafood Dish Delight |
Jo Ann Belovitch Stratford, CT |
A delicious and elegant dish that’s a snap to make. Use half shrimp and half scallops, if you like...dress it up with curly cavatappi pasta.
16-oz. pkg. rotini pasta, uncooked
6 T. butter
1 bunch green onions, chopped
2 T. shrimp seasoning or Old Bay seasoning
1/4 t. salt
1/4 t. pepper
1/8 t. garlic powder
1 lb. fresh shrimp or scallops, cleaned
1 c. whipping cream
Cook pasta according to package directions; drain and transfer to a serving bowl. Meanwhile, melt butter in a skillet over medium heat. Add green onions and seasonings; cook until tender. Add shrimp or scallops and a little more shrimp seasoning to taste. Cook until seafood is opaque. Reduce heat to low; stir in cream and heat through. Add to cooked pasta and stir. Serve hot. Makes 4 to 6 servings.
Serve a tasty dill butter with crisp bread sticks. Soften 1/2 cup butter, then blend in 2 teaspoons dill weed, 2 teaspoons fresh chives and one teaspoon lemon juice. Great with seafood!
Kaye’s Ham Loaf |
Patricia Parker Cabool, MO |
I have 30 first cousins on my daddy’s side of the family. We have yearly Thanksgiving reunions and the family is so big we have to rent a huge facility the size of a gym. Last year 170 family members attended! My cousin Kaye always brought her ham loaf and her coconut cake...my two favorite things that I knew would be there each year. Delicious! Kaye passed away a couple of weeks after her last Thanksgiving with us. She will always be missed.
3 lbs. cooked ham, ground
1 lb. lean ground pork
1 c. milk
2 eggs, beaten
1-1/2 c. corn flake cereal, finely crushed
pepper to taste
Combine all ingredients in a large bowl; mix well. Transfer to a lightly greased 13"x9" baking pan. Form into a loaf shape. Spoon Brown Sugar Sauce over loaf. Bake, uncovered, at 350 degrees for 2 hours. Makes 12 to 16 servings.
Brown Sugar Sauce:
6-oz. can tomato paste
1 c. water
1/4 c. vinegar
1/2 c. brown sugar, packed
1 t. dry mustard
Combine all ingredients; mix well.
Come, ye thankful people, come, Raise the song of harvest home!
– Henry Alford
Spiced Apple Cider Pork Roast |
Lori Ritchey Denver, PA |
A wonderful autumn roast that fills the kitchen with fall aroma! Delicious served with my Brown Butter Noodles.
1 T. all-purpose flour
1/2 t. sugar
1/2 t. garlic powder
1/4 t. salt
1/8 t. pepper
3-lb. boneless pork roast
1 c. apple cider
1/3 c. brown sugar, packed
2 t. vinegar
1 t. mustard
1/8 t. ground cloves
In a small bowl, combine flour, sugar, garlic powder, salt and pepper. Rub flour mixture evenly over the surface of roast. Place roast in a Dutch oven; set aside. Stir together cider, brown sugar, vinegar, mustard and cloves in another small bowl. Pour cider mixture over roast. Cover and cook at 350 degrees for one hour and 15 minutes. Serve with Brown Butter Noodles. Serves 4.
Brown Butter Noodles:
12-oz. pkg. medium egg noodles, uncooked
1/2 c. butter, or more to taste
Cook noodles according to package directions; drain and transfer to a serving bowl. Meanwhile, in a small saucepan, heat butter over medium-high heat, watching until it comes to a brown color. Remove from heat; pour over noodles. Mix and toss to coat. Serve immediately.
Nothing says “autumn” like a warming mug of spiced apple cider! Pour 2 quarts of cider into a saucepan and stir in 1/2 cup of red cinnamon candies. Simmer over low heat, stirring constantly, until hot and candies are dissolved, about 8 minutes.
Unstuffed Cabbage |
Cindy McKinnon El Dorado, AR |
Cabbage has very few carbs...basically you can eat all you want. So I started making this and I try to keep it around always. When I get hungry, this is my go-to food. It fills me up, and it’s so good too!
1 T. extra-virgin olive oil
1-1/2 to 2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
2 14-1/2 oz. cans low-sodium diced tomatoes
1/2 c. water
8-oz. can tomato sauce
1 head cabbage, chopped
1 t. salt
1 t. pepper
In a large skillet, heat olive oil over medium heat; add beef and onion. Cook and stir until beef is no longer pink and onion is tender. Add garlic and continue cooking for one minute; drain. Add tomatoes with juice and remaining ingredients; stir. Cook over medium heat for 15 to 20 minutes. Makes 12 servings.
Beef-Filled Acorn Squash |
Sandra Estes Akron, OH |
My Aunt Eileen gave me this very tasty recipe that’s perfect for autumn. Whenever I make it, I think of her.
3 acorn squash
1 lb. lean ground beef
1/2 c. sweet onion, chopped
14-oz. jar Old World style traditional pasta sauce
With a 2-pronged serving fork, pierce the skin of each acorn squash 4 times. Microwave whole squash for 8 to 10 minutes, separately, until soft to the touch. Cut squash in half; remove seeds. Meanwhile, brown beef and onion in a skillet over medium heat; drain. Add sauce to skillet; stir well. Spoon sauce mixture evenly into squash halves. Place squash in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 45 minutes. Makes 6 servings.
Pasta Fasoul Casserole |
Sandra Graziano Mineola, NY |
My mother always made this hot dish for us as a comfort food, especially in the fall and winter months.
16-oz. pkg. elbow macaroni, uncooked
1 T. olive oil
1 c. onion, diced
2 cloves garlic, minced
1 lb. ground beef
48-oz. can tomato purée
15-1/2 oz. can red kidney beans, drained
2 8-oz. pkgs. shredded extra-sharp Cheddar cheese
Cook macaroni according to package directions; drain. Meanwhile, add olive oil to a deep saucepan over medium heat. Sauté onion and garlic until translucent. Add beef and cook until browned; drain. Add tomato purée, kidney beans and cooked macaroni; mix well. Transfer into a lightly greased 13"x9" baking pan. Sprinkle cheese over top. Bake, uncovered, at 350 degrees for 35 minutes, or until cheese is lightly golden. Let stand for 10 minutes before serving. Makes 6 to 7 servings.
Decorate paper placemats with leaf prints...so easy, kids can do it. Brush leaves with a little poster paint and carefully lay in place. Cover with a paper towel and roll lightly with a rolling pin. Remove the towel, pull off the leaves...so pretty!
Lemon-Garlic Chicken & Potatoes |
Jill Daghfal Sugar Grove, IL |
I’ve been blessed with a wonderful mother-in-law who is also a terrific cook! When I tasted this dish she’d made, it quickly became one of my favorites. I usually like to double the recipe and sometimes use drumsticks or wings instead of breasts. Any way you make it, it tastes terrific!
4 chicken breasts
4 potatoes, peeled and thinly sliced
1 onion, thinly sliced
1 T. salt
1/4 t. pepper
3 cloves garlic
juice of 2 to 3 lemons
1/2 c. olive oil
Layer chicken, potatoes and onion in a greased 13"x9" baking pan; set aside. In a small bowl, add salt and pepper to garlic cloves; crush well with a spoon. Stir in lemon juice and olive oil. Spoon garlic mixture over chicken and vegetables. Cover pan with aluminum foil. Bake at 425 degrees for one hour, or until chicken is golden and juices run clear when pierced. Makes 4 servings.
Let the kids help out with the Thanksgiving feast. Something as simple as setting the table and folding napkins means time spent together creating memories.
Honey French Chicken |
Nancy Smith Pompton Plains, NJ |
This delicious recipe was given to me at my bridal shower. Each guest brought a copy of her favorite recipe and my bridesmaids put them together in a special cookbook that I still use today, 30 years later.
1-1/2 to 2 lbs. boneless, skinless chicken breasts
1/4 c. oil
1/4 c. honey
1/4 c. chili sauce
1/4 c. cider vinegar
2 T. Worcestershire sauce
1 T. garlic, chopped
1.35-oz. pkg. onion soup mix
Arrange chicken in a greased 13"x9" baking pan; set aside. Combine remaining ingredients in a bowl; whisk to blend and spoon evenly over chicken. Bake, uncovered, at 350 degrees for 30 to 45 minutes, turning chicken once, until chicken juices run clear when pierced. May also be made in a slow cooker. Combine all ingredients in a 4-quart slow cooker; stir to combine. Cover and cook on high setting for 3 to 4 hours, or on low setting for 5 to 6 hours. Makes 6 servings.
Turn mini pumpkins into candle holders by cutting out the center and placing a taper inside.
Rice-Stuffed Whole Salmon |
Stephanie Coleman Salt Lake City, UT |
I love making this recipe for company. It gets good reviews, even from my children. Sometimes instead of wrapping the fish in foil I’ll use an oven roasting bag. If you wish to use brown rice instead of white, add 1/2 cup more water and cook a little longer.
2 T. butter
1/2 c. celery, finely chopped
3/4 c. sliced mushrooms
1-1/2 c. water
2 T. lemon juice
1/2 t. poultry seasoning
1/8 t. dried thyme
lemon pepper seasoning to taste
3/4 c. long-cooking rice, uncooked
1/2 c. onion, chopped
2 to 3 T. diced pimentos
3-lb. whole dressed salmon, head and tail removed
Garnish: lemon slices, chopped fresh parsley
Melt butter in a saucepan over medium heat. Add celery and mushrooms; sauté for about 5 minutes. Add water, lemon juice and seasonings; bring to a boil. Stir in uncooked rice, onion and pimentos. Reduce heat to low. Cover and simmer for 20 minutes. Remove from heat; let stand about 5 minutes. Pat fish dry; spoon stuffing into cavity. Wrap fish in aluminum foil; place in a shallow 13"x9" baking pan. Bake at 400 degrees for 30 to 40 minutes, until fish flakes easily when tested with a fork. Remove upper skin and bones from fish, if desired. Garnish with lemon slices and parsley. Makes 6 to 8 servings.
On Turkey Day, there’s really no need for fancy appetizers...just set out a bowl of unshelled walnuts or pecans and a nutcracker! Guests will busy themselves cracking nuts to snack on while you put the finishing touches on dinner.
