Nancy's Sloppy Joe recipe

3/4 pound ground (minced) beef
1 1/2 cups tomato ketchup
1 TBLS Worcestershire sauce
2 teaspoons granulated sugar
1 teaspoon cider vinegar
1/4 TBLS chili powder
1 TBLS onion powder or finely minced onion

Brown ground beef. Drain off fat. Stir in remaining ingreditents. Simmer, covered, for 8 to 10 min. Serve on hamburger buns or thick slices of fresh-baked bread. Serves 2 to 4.

Lunch-time pleaser’s: sandwiches

Dijon Chicken Salad Sandwich


1 10oz can white chicken, drained

½ cup Helman’s Real Mayonnaise

1 tsp Dijon mustard

½ tsp onion powder

½ tsp celery salt

1/8 tsp garlic powder

4 slices toasted white bread

4 romaine lettuce leaves

2 slices ripe tomato



In a bowl, mix all ingredients together. Lay lettuce and tomato on bottom slice of bread and top with chicken spread.. Top with remaining slice of bread. Serves 2.


Nancy’s Ranchero Sandwich


¼ lb buffalo, southwest or mesquite style chicken or turkey breast, thinly sliced

3 TBLS ranch dressing

1 TBLS mild or hot taco sauce

2 slices Monterey Jack cheese

4 slices sweet or yellow onion

2 slices sourdough or whole grain bread


In a bowl, combine taco sauce with ranch dressing, until thoroughly blended. Spread mixture on one slice of bread. Top with onions, then cheese and meat. Add second slice of bread. One serving.
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Fish & Chip Sandwich


4 frozen breaded fish wedges

¼ lb ready-made coleslaw (we used the coleslaw sold by KFC)

1 cup regular or low salt potato chips, coarsely crushed

2 small sub rolls


Bake or fry fish according to package directions. Spread equal portions of coleslaw on bottom of roll. Sprinkle chips over it, and top with fish fillet. Place top roll on and serve. Serves 2. (If needed, cut fish down to size to fit roll, or use less fish.)



June’s Bacon Tomato & Crab Sandwich


4 slices of lean bacon, cooked until crisp

1 can crabmeat, drained

3 TBLS Helman’s Real Mayonnaise

2 TBLS Swiss cheese, shredded

½ tsp garlic powder

2 slices ripe tomato

4 slices white or wheat bread, toasted


In a bowl, combine crab with mayonnaise, Swiss cheese and garlic powder. Place one tomato on two slices of bread, and top with two slices of bacon and crab mixture. Place remaining slice of bread on top. Serves 2.




*June’s Western Egg Sandwich


1 large brown egg

¼ cup onion, chopped

2 TBLS ham, very finely diced

2 slices white bread

ketchup (optional)


In a bowl, scramble egg with onion and ham. Pour into a hot skillet and cook until one side is firm. Flip over and continue cooking until bottom is firm. Serve on un-toasted bread, topped with a little ketchup, if desired. One serving.


Roast beef and Cheddar Sandwich


½ lb deli roastbeef, sliced thin

¼ lb cheddar cheese, sliced

¼ cup horseradish sauce

4 slices sourdough or seedless rye bread

Green lettuce leaves


Spread horseradish sauce on two slices of bread. Place equal portions of lettuce, cheddar and roast beef on top. Top with remaining slice of bread and serve. Serves 2.


Nancy’s London Beefeater Sandwich


¼ lb very rare roast beef, sliced thin

¼ tsp each, salt and pepper

1 TBLS softened butter or margarine

few drops, Worcestershire sauce

4 slices stub Pullman white or wheat bread


Butter one side of bread. Add meat and sprinkle with salt, pepper and Worcestershire. Top with remaining slice of bread and serve. One serving.


Nancy’s New York Rueben Sandwich


½ lb. lean corned beef, sliced

2 cups refrigerated type (not canned) sauerkraut, drained

4 slices imported Swiss cheese, sliced thick (can sub. domestic Swiss)

2 cups Thousand Island dressing

4 slices bakery rye bread, sliced thick


Pre-heat broiler. Lay four slices of rye bread on a broiling rack. Layer equal portions of sauerkraut on four slices, followed by equal portions of corned beef. Top each with a slice of cheese. Broil for 5 to 8 minutes, or until cheese is melted. Serve with dressing on the side. Excellent with garlic-dill pickles. Serves 2.


Rueben Variation


8 large slices deli rye bread

½ cup butter or margarine, softened

8 slices Swiss cheese

½ cup Russian dressing,

1 cup sauerkraut, well drained

4 knockwurst, cooked and sliced ¼ inch thick


Pre-heat oven to 400 degrees. Generously spread both sides of the bread with butter. Place four slices on a baking sheet. Cover each with one slice of cheese, then one tablespoon of the dressing a forth of the sauerkraut, add a layer of knockwurst, and finally, a little more dressing. Top with another slice of cheese. Cover with remaining bread slices and bake on bottom rack of over for approximately 10 minutes, or until toasted. Serves 4.


Nancy’s Corned Beef & Cheddar Salad


1 tin corned beef, chopped

½ cup extra sharp cheddar cheese, shredded

¼ TBLS yellow mustard

1 ½ TBLS Hemman’s Real Mayonnaise

4 slices seedless rye bread


In a bowl, combine corned beef with cheese, mustard and mayonnaise, until well blended. Spread on rye bread and serve. Serves 2.


June’s Ham Salad for One


3 oz. baked ham or canned hem, finely chopped

1 tsp sweet pickle relish

1/8 tsp onion powder

2 tsp mayonnaise

2 slices white bread


In a bowl, combine all ingredients and spread between bread slices. One serving, can be doubled or quadrupled..



American Ham Sandwich


4 slices sourdough or whole wheat bread

2TBLS Miracle Whip or Mayonnaise

4 green lettuce leaves

2 Thin slices ripe tomato

12 very thin slices (shaved) Virginia baked ham

2 slices white American or Monterey Jack cheese



Spread two bread slices with Miracle Whip or mayonnaise. Top each with one lettuce leaf, followed by tomato, one slice cheese, six layered slices of ham, and one lettuce leaf. Top with remaining slice of bread, cut in half and serve. Serves 2.


Ham & Swiss Deluxe


6 oz Bavarian or Virginia baked deli ham, sliced thin

4 oz. Munster cheese

1 TBLS spicy brown mustard

2 tsp wildflower or clover honey

1 cup spring salad greens or 4 leaves romaine lettuce

4 slices whole grain bread


In a small bowl, blend together mustard and honey. Spread mixture on two slices of bread. Top with salad greens or lettuce, slice of cheese and ham. Place remaining slice of bread on top, cut and serve. Serves 2.




Happy Party Sub


2 loaves Italian bread, sliced in half horizontally

½ lb cooked or boiled ham, sliced

½ lb Wunderbar or Frist Prize bologna, sliced

½ lb Genoa or cotto salami, sliced

½ lb pickle & pimento or olive loaf

½ lb yellow American cheese, sliced

½ lb Swiss cheese, sliced

3 green peppers, seeded and sliced into thin rings

1 large Bermuda onion, sliced into thin rings

3 ripe tomatoes, sliced

1 head of iceberg lettuce, shredded

1 cup vegetable oil

1 /2 TBLS salt

¼ TBLS black pepper


Lay bottom half of bread on counter. Evenly spread lettuce over bottom half. Drizzle lettuce with vegetable oil. Sprinkle with salt and pepper (if desired, adjust seasonings according to your own, or your guests, tastes.). Next evenly layer green pepper rings, onion rings, and tomato. On top of this, evenly layer cheeses, followed by hem, bologna, salami, and P & P loaf. Top with remaining bread and slice into hand-sized servings. Serves 8 to 10.



Italian Grinder


½ lb roast beef, sliced

½ lb salami, sliced

1 ½ cups pepperocini or marinated roasted peppers

1 small can B & B mushrooms

1 cup mozzarella cheese, shredded

2 TBLS grated parmesan cheese

1 ½ cups spaghetti sauce

2 large sub or hero rolls, cut in half horizontally


Pre-heat oven to 425 degrees. Evenly spread equal portions of spaghetti sauce on bottoms of rolls. Layer equal portions of peppers, salami and roast beef. Sprinkle with mozzarella cheese. Layer mushrooms on top of cheese and sprinkle with parmesan cheese. Place on a baking sheet and bake 5 to 7 minutes, or until cheese melts. Cover with roll tops and bake 2 to 3 minutes longer. Serves 2.


*Sausage, Pepper & Onion Hero

4 links, sweet or hot Italian sausage

1 green bell pepper, seeded and sliced into thin strips

1 yellow onion, halved and sliced

½ cup mozzarella cheese, shredded

1 cup pizza sauce

2 TBLS olive oil

2 hero rolls, tops slit, but not all the way through



Pre-heat oven to 450 degrees. In a large skillet, cook peppers and onions in olive oil until peppers are very soft, and onions are transparent. Drain and set aside. Place sausages in skillet, cover and cook on medium heat for 8 eight minutes. Place peppers and onions back in pan, and cook with sausages, stirring constantly, 5 more minutes. Place rolls on baking sheet. Put two sausages in each roll, and cover with peppers and onions. Drizzle sauce over peppers and onions and sprinkle with equal amounts of cheese. Bake for 5 to 7 minutes. Serves 2.



*Nancy’s Sausage Patty with Peppers and Onions


2 sweet Italian sausage patties

½ sweet onion, sliced

½ Green pepper, sliced

2 TBLS olive oil

1//2 tsp salt

½ tsp black pepper

2 hamburger buns or Italian hard rolls


In a skillet, cook sausage patties until browned and juicy. While sausage is cooking, in a separate skillet, heat olive oil. Add peppers and onions, sprinkle with salt and pepper, and cook until onions are transparent and peppers are very soft, stirring constantly. Drain well. Place sausage patty on bottom half of roll and top with peppers and onions. Serves 2.


Sloppy Joes


1 lb lean ground

beef

½ tsp salt

1/3 cup Heinz 57 sauce

½ cup ketchup

2 tsp onion powder

6 hamburger buns


In a large skillet, brown ground beef. Drain. Stir in sauce, ketchup and onion powder. Cook, stirring, until heated through. Serve on buns, either open face style or as a sandwich. Serves 4 to 6.

Chop House: Plenty of Pork Chop Recipes

Nancy’s Boneless Stuffed Pork Chops


2 extra thick boneless pork chops

salt & pepper or Mrs. Dash Table Blend, to taste

2 cups plain dry bread crumbs for stuffing

1 small sweet or yellow onion, chopped

2 TBLS butter or margarine

1 tsp ground sage

1 medium egg

2 to 3 TBLS chicken broth or water (add more if too dry)


Pre-heat oven to 350 degrees. Melt butter in a small skillet. Cook onions until soft. In a bowl, combine stuffing with onions, sage, egg and broth or water, blending well. Meanwhile, slice chops lengthwise down the middle, taking care not to cut all the way through. Stuff chops with equal amounts of the sage & onion stuffing, and secure with toothpicks. Sprinkle both sides of chops with salt and pepper or Mrs. Dash. Place in a lightly brush a baking pan with vegetable oil, or a light coating of cooking spray. Bake for 45 to 55 minutes. Do not allow to overcook, as stuffing will become too dry. Serves 2.


New England Stuffed Pork Chops

4 thick boneless pork chops

½ tsp onion powder

½ tsp each, salt & pepper

2 cups fresh sauerkraut, drained (can sub. rinsed canned sauerkraut)

1 medium Macintosh apple, cored and chopped

1 TBLS dark brown sugar

¼ tsp dry mustard

4 slices spiced apples (optional)


Pre-heat oven to 350 degrees. Cut a slit in pork chops to create a pocket. Sprinkle both sides of chops with salt and pepper. Set aside. In a bowl, combine remaining ingredients, blending well. Stuff sauerkraut mixture into pockets in chops and secure with toothpicks. Place chops in a lightly oiled baking pan. If desired, top each slice with a spiced apple. Cover with aluminum foil. Bake for 30 minutes. Uncover, and continue baking for an additional 20 to 25 minutes, or until chops are nicely browned. Serves 4.


June's Pork Chops Diablo


6 bone-in pork chops

¾ tsp salt

½ tsp black pepper

1 to 2 TBLS vegetable oil

6 green pepper rings (optional)

2 8 oz. cans tomato sauce

½ cup water

½ cup sweet or yellow onions, diced

2 TBLS brown sugar

1 tsp spicy brown or yellow mustard

1 tsp bottled hot sauce (optional)


Pre-heat oven to 350 degrees. Heat oil in a large skillet. Sprinkle chops with salt and pepper, and brown in hot oil. Drain off fat. Place chops in a lightly oiled baking pan. If desired, top each chop with a green pepper ring. In a saucepan, combine remaining ingredients, blending well. Heat to boiling. Reduce heat to low and simmer, stirring, for 8 minutes. Pour over chops and bake for 1 hour, or until chops are tender. Serves 4 to 6.


Pork Chop Casserole


4 lean pork chops

2 large white potatoes, sliced

½ TBLS onion powder

1/2 tsp each, slat & pepper (can sub. Mrs. Dash)

1 can condensed cream of mushroom soup



Pre-heat oven to 350 degrees. Lay chops in a casserole or baking pan. Cover with potatoes and sprinkle with seasonings. Pour soup over potatoes and meat. Cover and bake for 1 hour and 15 minutes. Serves 3 to 4.


German Style Chops with Cabbage


4 thick bone-in pork chops

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

1 can condensed cream of celery soup

¼ cup whole or 2% milk

½ cup yellow onion, chopped

¾ tsp caraway seed

1 bay leaf

½ tsp cider vinegar

1 tsp granulated sugar

1 small head red cabbage, cut into 4 wedges (can sub. green cabbage)

4 large carrots, peeled, halved and quartered


Season chops with salt and pepper. Heat oil in a Dutch oven. Brown chops in oil. Drain off fat. Stir in soup, milk, onions, caraway seed, bay leaf, vinegar and sugar. Return pork chops to Dutch oven. Cover and simmer on low heat for 20 to 25 minutes. Add carrots and cabbage replace lid and continue cooking for 20 longer, stirring occasionally. Uncover and cook, stirring for about 5 minutes more. Remove bay leaf. Spoon sauce over cabbage and chops before serving. Serves 4.


Pork Chops L'Orange


2 lbs thick boneless pork chops

1 tsp Mrs. Dash Lemon Pepper (or any brand) seasoning (can sub. black pepper)

2 TBLS all-purpose flour

1 orange, sliced very thin

½ cup orange juice (with pulp, if available)

!/4 to ½ tsp ground cinnamon


Pre-heat oven to 350 degrees. Lightly oil or spray a casserole dish or baking pan. Sprinkle both sides of chops with lemon pepper and dust with flour. Place in baking pan and arrange orange slices over top. Pour juice over chops and lightly sprinkle cinnamon over them. Cover with foil and bake for 1 to 1 ½ hours. Serves 4 to 6.


Nancy’s American Chop Suey


2 small boneless thin cut pork chops, or, 2 small pork cube steaks, sliced into ½ inch wide strips

½ (8 oz.) package medium egg noodles, cooked

1 medium onion, sliced

1 ½ T BLS butter or margarine

½ tsp black pepper

2 ½ TBLS teriyaki sauce

Crispy rice noodles (optional)


In a hot skillet, melt butter. and black pepper. Add onions and cook until soft. Drain off most of butter. Stir in pork and cook over medium heat, stirring, until pork is grey. Stir in noodles and sauce, and continue to cook until pork is tender and noodles are heated through. If desired, top with crispy noodles. Serves 2 to 4.


Pork Chops with Linguini


6 pork chops, (not boneless), cut about ¾ inches thick

1 lb package linguini, cooked according to package directions

2 TBLS vegetable oil

1 ½ tsp salt

¾ tsp black pepper

¼ TBLS onion powder

1 tsp garlic powder

1 ¾ cups ketchup

½ cup cider vinegar

2 TBLS light brown sugar

½ tsp Worcestershire sauce

1/3 cup water


Pre-heat oven to 350 degrees. Cook pasta. While pasta is cooking, Brown chops in oil in a large skillet. Layer cooked spaghetti in the bottom of a large roasting pan. Place chops on top and sprinkle with salt and pepper. In a saucepan, stir together remaining ingredients. Heat for 5 minutes, stirring. Pour sauce over pasta and pork chops. Bake, covered, for 1 hour to 1 hour 15 minutes. Serves 4 to 6.

One-dish Ground Beef Skillet Recipes

Nancy's Macaroni Goulash (aka: Macaroni & Beef)


1 lb ground beef

1 medium onion, chopped

½ cup green pepper, seeded and chopped

3 ½ cups canned whole tomatoes, cut into pieces, with juice from can

1 cup tomato sauce

2 cups elbow macaroni

2 TBLS granulated sugar

2 tsp salt


In a Dutch oven, lightly brown ground beef. Drain. Add onion and green pepper. Continue cooking until vegetables are tender. Stir in remaining ingredients. Cover and simmer 15 to 20 minutes, or until macaroni is tender. Serves 4 to 6.


June’s Shells & Beef



1 lb ground beef

1 TBLS oil

1 small can baby or regular peas, drained

1 small can Contadina tomato paste

1 15 ½ oz. can Hunt’s tomato sauce

2 ½ tsp onion powder

1 ½ tsp garlic powder

½ box shell pasta (about 8 oz.), cooked (can sub. macaroni or wide noodles)


Cook elbows in boiling salted water until tender. Set aside. Meanwhile, Brown ground beef in oil. Stir in elbows and remaining ingredients. Simmer over medium-low heat for 20 minutes, or until heated through. Serves 4 to 6.


Nancy’s Cheeseburger Macaroni Skillet


1 lb ground beef

1 small yellow onion, chopped

1/3 cup ketchup

1 Tbls prepared yellow mustard

1 box macaroni and cheese

1 can diced tomatoes, with juice


Prepare macaroni and cheese according to package directions. Set aside. In a skillet, brown beef with onion. Drain. Stir in macaroni and cheese, plus remaining ingredients. Simmer for 15 to 20 minutes, or until heated through. Serves 4 to 6.


June's Beef, Tomato & Macaroni Medley


(This recipe dates from 1964)


1 ½ lbs ground beef

2 TBLS butter, or bacon drippings (can sub. margarine)

1 cup water or leftover cooking liquid from fresh carrots, corn or peas

2 ½ cups canned tomatoes, cut up, without liquid

8 oz. elbow macaroni, cooked until tender.

½ tsp salt


In a skillet, slowly heat the meat in butter, stirring frequently, until the meat is gray in color. Add water, cover and simmer for 20 minutes over low heat. Stir in tomatoes, macaroni and salt and continue simmering for 15 to 20 minutes longer, or until liquid reaches the consistency of gravy. Serves 4 to 6.


Beef Skillet Supper


1 lb ground beef

1 1/2 TBLS onion powder

1 TBLS vegetable oil

2 cups hot water

1 15 ½ oz can diced tomatoes

1 small can whole kernel corn, or cut greenbeans, or peas, drained

¼ cup ketchup or Heinz 57 sauce

1 tsp granulated sugar

1/8 tsp black pepper

1 cup elbow macaroni, cooked


In a skillet, sprinkle beef with onion powder and brown in oil. Drain off fat. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Serves 4 to 6.


Yum-Yum Skillet Supper


1 lb ground beef

1 small yellow onion, chopped

1 can condensed chicken gumbo soup

2 TBLS ketchup

2 TBLS yellow mustard

1 tsp Worcestershire sauce

½4 tsp each, salt and pepper

1 package Success white rice (or any brand white rice), cooked


Cook rice according to package directions. Meanwhile, in a large skillet, cook beef with onions, until lightly browned. Stir in soup, ketchup, mustard, Worcestershire, salt and pepper. Simmer over medium-low heat for 10 minutes, or until well-heated. Spoon over individual portions of rice. Serves 4. (Don’t like rice? May also be served over Hamburg buns.)

Italian Night: Spaghetti & other recipes

June’s Spaghetti with Meat sauce

1 lb ground chuck

1 can tomato paste

1 16 oz. can tomato sauce

2 tsp onion powder

1 tsp garlic powder

1 tsp oregano

1 package Mueller’s (or your favorite brand) spaghetti

Grated dried parmesian cheese and/or red pepper flakes (optional)

In a large skillet, brown ground beef. Drain off fat. While browning meat, cook pasta according to directions on package. Stir tomato paste, sauce, onion powder, garlic powder and oregano into meat. Cover and simmer over low heat, for 15 to 20 minutes. When pasta is done, briefly rinse and cold water and drain. Place pasta on plates and spoon sauce over it. If desired, before serving, top with grated cheese and/or dried red pepper flakes. Serves 4 to 6.


June's Spaghetti Bolognese


½ lb lean ground beef

½ lb ground sweet Italian sausage

1 cup yellow onion, chopped

1 clove garlic, minced

5 cups crushed tomatoes

1 small can tomato paste

1 tsp dried basil

1 tsp oregano

1 tsp granulated sugar

1 bay leaf

4 to 6 servings hot cooked vermicelli or thin spaghetti

grated parmesan cheese (optional)

red pepper flakes (optional)


In a deep skillet or Dutch oven, brown meats with onion and garlic. Drain off fat. Stir in crushed tomatoes, tomato paste, seasonings and bay leaf. Cover and simmer over low heat for 30 to 35 minutes, stirring occasionally. Discard bay leaf. Spoon sauce over cooked pasta and, if desired, sprinkle cheese and/or red pepper over the top of each serving. Serves 4 to 6


Nancy's Creamy Spaghetti Bolognese

1/2 pound ground pork or veal

1/2 pound ground beef

Salt and black pepper, to taste

1 medium carrot, peeled and diced

2 small cloves garlic, minced

1 medium yellow onion, diced

2 Tablespoons olive oil or butter

1 15.5 ounce can pureed tomatoes

1 can tomato paste

1 Tablespoon Worcestershire sauce

1/4 cup soft cream cheese (optional)

1 package capellini pasta

In a small skillet, heat oil or butter. Saute onions and carrots, until soft. Add garlic and continue to saute for 1 minute. Drain off oil or butter fat. In a seprate skillet, season meat to suit your own taste, and brown beef and pork, cooking until well crumbled. Stir in sauteed vegetables, pureed tomatoes, tomato paste and Worcestershire sauce. Bring to a boil, then reduce heat to simmer. Cover and simmer for 10 min. Stir in cream cheese until melted and thoroughly blended with sauce, and continue to simmer for 5 min. longer. (If not using cheese, just simmer for 15 min.)

In a large pot, while sauce is simmering, bring pasta to a boil in salted water with a few drops of oil added to it. Cook until firm and tender. Drain and rinse briefly under cold water. Serve sauce over spaghetti. 4 to 6 servings.


June's Sausage & Peppers with Pasta


2 lbs mild or hot Italian sausage, cut in 2 inch pieces, cooked

2 cups Spanish or Bermuda onion, quartered and sliced

3 cups green peppers, seeded and sliced into half-inch strips

1 1/2 cups marinara sauce

1 tsp each, oregano and basil

1 lb elbows, spaghetti, shells or other type pasta



Sausage can be quickly cooked in the microwave by placing in a baking dish covered with paper towels and microwaving on high power for about 8 minutes (cooking times vary with oven types), moving sausage once or twice to allow for even cooking. Spoon 4 tablespoons of the sausage juice into a skillet. Cook pepper and onion in juice until soft. (Can sub. olive oil). Stir in meat, sauces and seasonings. Simmer, covered, over low heat for 15 to 25 minutes, stirring once or twice. Toss sauce with pasta and serve. Serves 4 to 6.


Porkupine Meatballs

1 lb ground beef

1 ½ cups Minute Rice

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

1 tsp oregano

2 tsp onion powder

1 can condensed tomato soup

¼ cup water


In a bowl, gently mix together beef with rice, salt and pepper. In a separate bowl, blend tomato soup with water, oregano and onion powder. With the palm of hand, shape meat into uniform size meatballs. Heat oil in skillet and brown meatballs. Reduce heat. Pour tomato soup mixture over meatballs, cover and simmer over low heat for 30 to 35 minutes. Serve with your favorite pasta and a tossed green salad, or, serve with green vegetable and fresh mashed potatoes. Serves 4 to 6.


Tagliarini

1 lb lean ground beef

2 medium yellow onions, chopped

2 small green bell peppers, chopped

2 16 ½ oz. cans, diced tomatoes

1 small can, pitted black olives, sliced

1 15 ½ oz can, cut green beans, OR whole kernel corn, drained

1 tsp garlic powder

1 small can, tomato sauce

1 tsp dried oregano

½ tsp dried basil

¼ pound mild cheddar cheese cubed

¼ lb Pepperoni cheese, or American cheese, sliced

½ package wide egg noodles


In a dutch oven, brown ground beef with onions and peppers, until vegetables are soft. Drain. Stir in tomatoes, olives, green beans or corn and garlic powder. While meat is cooking, cook noodles according to package directions. Briefly rinse in cold water and drain.

Pre-heat oven to 350 degrees.

Stir noodles and cubed cheese into meat. Turn meat mixture into a large greased casserole dish. Pour tomato sauce into a small bowl. Stir in oregano and basil, until well-blended. Pour half the sauce over the meat. Lay cheese slices over top the sauce/meat, and top cheese with remaining sauce. Bake for 40 to 45 minutes. Serves 4 to 6.


Veal Parmigana


1 lb veal, sliced into 8 pieces, 1/8 inch thick

1 medium yellow onion, chopped

1 clove garlic, crushed

1 TBLS olive oil—plus 5 TBLS

1 1 lb can whole tomatoes

1 8 oz. can tomato sauce

1 ¼ tsp salt

¼ tsp black pepper

½ tsp oregano

¼ tsp dried basil

1 medium egg, slightly beaten

1/3 cup fine dry Italian seasoned or plain bread crumbs

2/3 cup grated parmesan cheese

½ lb part-skim mozzarella cheese, sliced thin

½ cup chopped parsley (optional)


Pre-heat oven to 350 degrees. Heat oil in a 2 qt. saucepan. Cook onion and garlic in1 TBLS of oil, until onion is soft. Stir in tomatoes, tomato sauce, salt, pepper, oregano and basil. Simmer over low heat, stirring occasionally, for 30 minutes. Meanwhile, Mix parmesan cheese with bread crumbs until thoroughly blended. Dip veal slices in beaten egg and coat with crumb mixture. Heat 5 TBLS of oil in a separate skillet. Carefully add veal to skillet and cook until both sides are richly brown and tender. Remove and drain. Arrange veal in a 12” X 7 ½ “ X 2” baking pan. Cover with 2/3 of the tomato mixture. Arrange mozzarella slices on top and sprinkle with parsley, if desired. Bake for Bake for 30 to 35 minutes. If desired, serve with pasta mixed with garlic, olive oil and parmesan cheese and a tossed green salad. Serves 4 to 6.



June's Stuffed Veal Peppers


8 medium green peppers, seeded and halved lengthwise

Approx. 2 lbs ground veal (about 2 oz. less than 2 lbs. works best)

1 large egg

1 small yellow onion, chopped

1 individual packet, instant beef broth

1/8 tsp black pepper

dash, garlic powder

dash, oregano

6 oz. tomato sauce-, divided

Shredded mozzerella cheese (optional)

Wash green pepper halves. Pre-heat oven to 350 degrees. In a bowl, gently blend together veal, egg, onion, instant broth, black pepper, garlic powder and oregano. Blend in 2 oz. of the tomato sauce. Pile meat mixture lightly into peppers. Arrange peppers in a lightly greased baking dish. Pour remaining tomato sauce over peppers. If desired, top with a small amount of shredded cheese. Cover tightly with aluminum foil and bake for 1 hour. If using cheese, remove foil 10 min. before taking eppers out of oven. Serves 4 to 8.

Classic Chicken Dinners: American chicken recipes

Nancy's Fabulous Fifties BBQ Chicken Legs


Approx. 1 to 1 ½ lbs, chicken legs (and/or thighs)

½ tsp salt

3 cups catsup

1 ½ cups Coke Classic

1 tsp Worcestershire sauce

1 small yellow onion, finely diced



Place chicken pieces in a dutch oven. In a bowl, stir in remaining ingredients, until well-blended. Pour over chicken. Cover and cook over medium-low heat, for 1 hour. Reduce heat to lowest setting, and continue to simmer, covered, for 30 minutes more, or until sauce is nice and thick. Serves 4


Broccoli-Cheese Chicken


4 boneless skinless chicken breasts

1 can condensed broccoli-cheese soup

1 ½ cups frozen chopped broccoli, thawed

1/2 cup buttered bread crumbs


Pre-heat oven to 350 degrees. In a large skillet, brown chicken in a little oil or melted butter or margarine. Remove chicken. Place in a baking pan. Sprinkle chopped broccoli over chicken and pour soup over broccoli. Top with buttered bread crumbs and bake, uncovered, for 35 to 40 minutes, or until chicken is tender and crumbs are golden brown. Serves 4.


Nancy’s Garlic-Ranch Chicken


4 boneless skinless chicken breast halves (can sub. chicken leg quarters)

2 cups sour cream ranch or buttermilk ranch bottled salad dressing

1 clove garlic, finely minced

2 TBLS olive oil


In a large skillet, brown chicken with garlic in oil. Remove garlic and set aside. Drain off fat from skillet. Sprinkle garlic over chicken and generously pour dressing over each breast. Cover and simmer over low heat for 20 to 30 minutes, or until chicken is tender. Serves 4.

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Nancy’s Chicken Ada Lee


8 to 10 boneless skinless chicken tenders

½ tsp salt

¼ tsp black pepper

2 TBLS vegetable oil

2 TBLS butter or margarine

3 TBLS sweet or yellow onion, finely chopped

Juice from half a lemon

3 TBLS fresh apple cider

3 TBLS fresh parsley, finely chopped

2 tsp honey


Sprinkle chicken with salt and pepper. Heat oil and butter together in a large skillet, stirring to blend well.. Cook chicken over high heat, about 5 to 6 minutes per side. Remove to a warm place. Whisk in remaining ingredients, and heat, stirring, for about 15 to 20 seconds. Serve immediately over chicken. Serves 4 to 6.


Great-Aunt Carrie's Chicken Pot Pie



1 small to medium stewing hen

2 bay leaves

½ onion

1 stalk celery, with leaves

2 cups corn, cut fresh from the cob (can sub. a large can of tinned corn, drained)

¼ cup yellow onion, chopped

1 hard-boiled egg, chopped

½ cup pimento, diced

1 cup cooked potato, peeled and diced

1 cup frozen peas, thawed

1/2 tsp salt

1/4 tsp black pepper

1 cup of chicken gravy (jar or can)

2 ready-made pie crusts (or use your own recipe)



Remove heart and gizzards from hen, and rinse cavity. Place in a large stock pot and cover with water. Add bay leaves, ½ onion, and the celery stalk, and bring to a boil. Reduce heat to low, and simmer, covered, for 2 hours, or until meat is ready to fall off the bones. Skim off fat. Remove chicken to refrigerator to cool. When cooled sufficiently to handle, remove meat from bones, being very careful to avoid retaining any bone in the meat. Set aside

Pre-heat the over to 450 degrees.

Cut up meat into bite-size pieces. In a bowl, combine meat with chopped onion, corn, egg, pimento, peas, potato, salt, pepper and gravy. Cover the bottom of a deep pie dish with one crust. Pour chicken-gravy mixture into the pie dish, and place the second crust on top, fluting the edges. Bake for 30 to 40 minutes, or until crust turns a nice golden brown. Serves 4 to 6.


Nancy's Friday Night Chicken & Biscuit Supper



3 cups cooked leftover chicken, shredded

2 cans or jars of chicken gravy

1 small can peas, drained, or, 1 1/2 cups frozen mixed vegetables, thawed.

2 tsp onion powder

1 package refrigerated biscuit dough


In a large saucepan, thoroughly combine gravy with chicken, peas and onion powder. Cook over low heat, covered, for about 20 to 25 minutes, stirring occasionally. While gravy mixture is cooking, prepare biscuits according to package directions. Serve chicken and gravy over baked biscuits. Serves 4

Chicken Around the World: Chicken recipes with an international flavor

June's Chicken Marengo


1 2 ½ to 3 lb. frying chicken, cut up into serving pieces

¼ cup all-purpose flour

1 tsp salt

¼ tsp black pepper (can sub. Italian style Mrs. Dash for S&P)

2 TBLS vegetable oil

1 clove garlic, crushed

1 beef bouillon cube

½ cup hot water

1 cup onions, chopped

1 small can B & B mushrooms

1 15 oz. can tomato sauce



In a large bowl, combine four with salt and pepper (or Mrs. Dash) until well-blended. Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides. Stir in garlic and onions. Meanwhile, add bouillon cube to hot water. Stir into skillet, along with mushrooms. Mix oregano with tomato sauce and pour over chicken. Cover and simmer over low heat for 30 to 40 minutes, or until chicken is tender. Serves 3 to 4.


Asian BBQ Chicken


1 frying hen, cut up into serving pieces, with skin removed

6 oz. sparkling mineral water or club soda (or can sub. diet ginger ale)

2 TBLS teriyaki sauce

2 tsp garlic powder

1 tsp onion powder

¼ tsp red pepper sauce (optional)


In a bowl, combine mineral water with teriyaki sauce, garlic powder, onion powder and red pepper sauce, blending well. Add chicken pieces, cover and refrigerate overnight. Pre-heat oven to 350 degrees (if grilling, cook over low heat or low flame). In oven, arrange chicken in a large baking pan. and bake for 1 hour and 15 minutes, basting occasionally. Serves 4 to 6.



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Nancy’s Slow Cooker Cherried Chicken with Couscous


1 1 to 1 1 ½ lb package of boneless, skinless chicken thighs (or, if using boned chicken, remove skin and excess fat from chicken, before cooking)

2 Tablespoons olive or vegetable oil

Black pepper or garlic-pepper seasoning, to taste

1 can cherry pie filling

1 tsp salt

1 box plain or mildly flavoured couscous

1 box Green Giant frozen brussell sprouts in butter sauce (optional)



Heat oil in a skillet. Season chicken with black pepper, to taste. Brown chicken on both sides. Remove from skillet. Place chicken in slow cooker. Sprinkle with salt. Pour cherry pie filling over the top, and cook on either, high setting for 5 to 6 hours, or low for 8 to 10 hours. Before removing chicken, cook couscous according to package directions. Prepare brussell sprouts. Serve chicken over hot couscous, with brussell sprouts on the side. Serves 4. *(Chicken can also be made in a covered dutch oven, simmered over very low heat for 30 to 45 min.)


Chicken L’Orange



4 chicken breasts, with skin on

¼ cup flour,

¼ tsp each, salt and pepper

3 Tbls butter or margarine

1 peel from a small orange

½ cup chicken broth or water

3 Tbls orange juice

¼ tsp dry mustard

¼ cup light brown sugar



Pre-heat oven to 350 degrees. Lightly dust both sides of chicken with flour. Thoroughly grease a shallow casserole dish or small baking pan. Place chicken in dish, skin-side up, and season with equal amounts of salt and pepper. Dot the skin of the chicken with the butter. Bake for 30 minutes.

While chicken is baking, scrape away the white fibery pulp from the inside of the orange rind. Next, slice the rind into long, narrow strips. In a saucepan, combine the rind with the remaining ingredients, and cook, stirring, until the rind is tender and transparent. Pour over chicken, and continue baking for 25 to 30 minutes longer. Serves 4.



Nancy's Easy Chicken Curry


1 package whole chicken, cut into serving pieces

1 can cream of chicken soup

½ tsp curry powder

½ tsp onion powder

dash, salt and pepper

4 to 6 servings, hot cooked rice (plain white or pilaf)–(best if cooked in chicken broth, instead of water, but you can make it any way you want) In a bowl, mix the soup with the seasonings. Pre-heat oven to 350 degrees. Place chicken in a large baking dish and bake for 50 to 55 minutes, or until chicken is tender. While chicken is baking, cook rice. Serve chicken over beds rice. Serves 4.


Chicken-Tortilla Pie



1 Spanish or Bermuda onion, chopped

2 Tbls green chilies, chopped

2 Tbls butter, margarine or bacon fat

¼ cup heavy cream

1 cup diced tomatoes or mild salsa

½ tsp chili powder

2 cups cooked leftover chicken (or turkey), diced

6 to 8 flour or corn tortillias,

¼ cup vegetable oil

1 cup mild cheddar, monterey jack or taco cheese, shredded



In a deep skilled, fry tortillias until crisp. Remove from heat and set aside. Remove oil from pan and wipe dry. Place butter in skillet and saute onion with chilies, until onion is soft. Reduce heat to low. Slowly stir in cream. chicken, chili powder and tomatoes or salsa, until well-blended. Stir in ¼ cup of the cheese, until cheese is melted, and sauce is thickened slightly.

Pre-heat oven to 350 degrees.

In a greased shallow casserole or baking pan, Place a layer of the fried tortillas, then, spread chicken mixture over it. Cover top with remaining tortillas–breaking tortillas up if they don’t fit. Sprinkle top of tortillas with remaining cheese, and bake for 25 to 30 minutes. Serves 4 to 6.

Vintage pudding recipes

Great-Gran's Custard recipe

(This is one of my family's oldest recipes, dating before the Great Depression)


3 eggs, well beaten

3 cups whole milk

1/3 cup granulated sugar

½ tsp salt

¾ tsp vanilla extract


Pre-heat oven to 350 degrees. In a bowl, combine all ingredients until well blended. Bake in a custard dish for 30 to 35 minutes, or until center is firm.


1970's Frozen Pudding Treat


1 package chocolate, butterscotch or pistachio instant pudding

1 ½ cups milk

2 cups Cool Whip

Chocolate syrup (optional)

4 to 6 dollops Cool Whip (optional)


In a bowl prepare pudding with 1 ½ cups milk. Stir in Cool Whip. Pour into individual plastic cups or bowls and freeze for about 4 hours, or until firm. If desired, top with drizzles of chocolate syrup and dollops of Cool Whip. Serves 4 to 6.

Bread Pudding for Two

1 cup fresh baked bread crumbs

2 cups milk

2 eggs. slightly beaten

4 TBLS granulated sugar

¼ tsp ground cinnamon

¼ tsp nutmeg


Pre-heat oven to 350 degrees. In a bowl, soak bread crumbs in milk for 20 minutes Stir in eggs, sugar and spices. Grease a casserole dish with butter or margarine. Pour contents of bowl into dish and bake for 40 to 55 minutes, or until a knife inserted in center comes out clean. Serves 2–or one if you’re really into bread pudding.


Great-gran's Rice Pudding

¼ cup uncooked white rice

4 cups whole milk

¼ tsp salt

1/3 cup granulated sugar

½ tsp vanilla extract

Rind from 1 lemon, grated


Pre-heat oven to lowest setting, about 275 degrees. In a large bowl, mix all ingredients together, until well blended. Pour into a well-buttered baking pan. Stirring occasionally, bake for 2 ½ to 3 hours, or until center is firm.


Gran's Chocolate Scrummy

1 cup flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons cocoa powder
2 teaspoons baking powder
½ cup chopped walnuts
½ cup whole milk
2 tablespoons melted butter or margarine
1 teaspoon vanilla extract
½ cup brown sugar
½ cup white sugar
2 tablespoons cocoa powder
1 cup cold water

Pre-heat oven to 350 F degrees

In a mixing bowl, mix together the flour, sugar, salt, cocoa, baking powder, walnuts, milk, butter, and vanilla. Spread evenly into a square greased baking pan.

In a seperate bowl, mix together the brown sugar, white sugar, and cocoa powder and sprinkle over batter in pan. Pour the cold water over the top of the mixure you just sprinkled in the pan, then Bake for 45 minutes. Serve hot or cold, garnished with sweet whipped cream or ice cream, if desired.


June's Banana Pudding


1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons cornstarch
2 cups whole milk
1 teaspoon vanilla
3-4 ripe bananas, sliced
Nabisco 'Nilla vanilla wafer cookies


In a large saucepan, mix together sugar and eggs. Stir in salt, cornstarch and milk.Bring to a boil over medium-high heat, stirring constantly; cook until thickened. Remove from heat. Sir in vanilla extract until well blended. Cover and chill for one hour. Before serving, add pudding and Nilla' wafers to the serving bowl, in layers...first, a layer of vanilla wafers, then a layer of pudding, etc., ending with pudding on top. If desired, garnish with dollops of sweet whipped cream.

Home Cookin': Pot roast & other beef recipes

June’s Pot Roast


1 lb chuck roast

1 to 2 TBLS vegetable oil

1 small yellow onion, sliced

5 to 6 carrots, sliced ½ inch

3 medium to large potatoes, peeled and cubed

2 TBLS Worcestershire sauce


½ TBLS cider vinegar

2 tsp granulated sugar

4 to 5 whole cloves

2 small bay leaves or 1 large

water


In a Dutch oven, brown beef in a little hot vegetable oil. Drain off fat. Add enough water to cover, and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 to 1 ½ hours over very low heat. Serves 4 to 6.


Pot Roast Italiano

3 lb thick beef chuck roast

2 to 3 Tbls olive oil

½ tsp each, salt and pepper

1 8oz can tomato sauce

1 6oz can tomato paste

½ cup yellow onion, finely chopped

¼ cup green bell pepper, very finely chopped

2 tsp dried oregano

¾ tsp salt

2 cloves garlic, minced

1 tsp dried thyme, crushed

½ dried basil

1 package spaghetti

grated parmesan cheese (to taste)


Trim any excess fat from the sides of the roast. Sprinkle both sides with salt and pepper. Heat oil in a dutch oven, and brown both sides of meat. Drain off oil. Return meat to dutch oven. In a bowl, combine tomato sauce with tomato paste, onion, green pepper and seasonings, blending well. Pour this mixture over the meat.

Simmer meat, covered, over low heat, for 2 ½ to 3 hours, or until sauce thickens–skim off any excess fat before serving. In last half hour of cooking, remove meat and shred it, or cut into bite-sized chunks. Stir meat into sauce. During final stage of cooking, cook pasta according to package directions. Drain and briefly rinse in cold water. Serve sauce over hot, cooked pasta. Sprinkle with grated cheese. Serves 6 to 8 people.


Cape Cod Pot Roast with Baked Potatoes


1 3 to 4 lb. beef chuck roast

3 Tbls vegetable oil

½ tsp salt and pepper

1 cup cranberry-apple juice

2 cups fresh cranberries

2 whole cloves

½ tsp ground cinnamon

2 Tbls granulated sugar

1 Tbls cornstarch

¼ cup water

4 to 6 large baking (jacketed) potatoes


Season roast with salt and pepper. Heat oil in dutch over and brown roast on all sides. Remove meat and drain off oil. Return meat to pan. In a bowl, stir one cup of the cranberries with juice and other ingredients. Pour over roast. Cover roast with a tight-fitting lid and cook slowly, over low heat, for about three and a half hours, or until meat is nice and fork-tender. Add remaining cranberries and continue to cook for an additional 10 to 15 minutes, or until cranberries become tender. Boil the water and stir in the cornstarch until well-blended. Stir into roast liquid to until it thickens. Bake potatoes while roast is in its final stage of cooking. Serve thickened cranberry gravy over meat and potatoes. Serves 4 to 6


Nancy's Northeastern Pot Roast


1 1 ½ to 2 lb chuck roast

½ tsp salt

¼ tsp black pepper

1 ½ Tbls vegetable oil

¼ cup water

4 oz tomato sauce

1 ½ medium yellow onions, sliced

½ clove garlic, minced

1 Tbls. dark brown sugar, or molasses

1 tsp prepared yellow mustard

few drops, lemon juice

3 Tbls tomato catsup

3 Tbls cider vinegar

1 tsp Worcestershire sauce

2 whole cloves


Heat oil in a dutch oven. Rub salt and pepper over meat. Brown all sides of meat in the hot oil. Drain. Return meat to dutch oven. Add water, tomato sauce, onion and garlic. Cover and cook over low heat for one hour. In a bowl, combine remaining ingredients. Pour over meat, and continue cooking for one hour to one longer. Remove cloves before serving. Serves 4.


June's Braised Beef Cubes


1 lb lean beef, cut into 1 ½ inch cubes

2 vegetable or beef bouillon cubes

½ TBLS onion powder

2 TBLS cider vinegar

2 small bay leaves

½ tsp each, salt and pepper

Bottled horseradish sauce (to taste)


Place all ingredients, except horseradish, in a pot with a tight-fitting lid. Add enough water to just cover meat. Simmer, covered, over lowest heat setting for about 1 ½ to 2 hours. (Add more water if needed.) Drain well and top with tiny
dollops of horseradish. Serves 4 to 6.


Savory Rump Roast


3 lb beef rump roast

1 cup all-purpose flour

1 tsp each, salt and pepper

3 Tbls vegetable oil

2 Bermuda or Spanish onions, quartered and sliced

2 Tbls prepared yellow mustard

1 tsp celery seed

½ tsp dried thyme, crushed

½ can, condensed tomato soup

3 Tbls water


In a small bowl, combine salt and pepper with the flour. Dredge meat in flour. Heat oil in a deep skillet, and brown meat on all sides. Remove meat, but do not drain off oil. If not using a non-stick pan, spray bottom of dutch oven with a very light coating of cooking spray–or lightly grease with butter or margarine, to prevent meat from sticking. Place meat in a dutch oven, and brown onions in the oil used for the meat. Remove onions and place in a bowl. Stir in remaining ingredients, until well-blended. Pour this mixture over the meat, and simmer over lowest possible heat, for 2 ½ to 3 hours, or until meat is fork-tender. Serves 4 to 6.


Slow Cooker Vegetable-Topped Rump Roast


2 TBLS all-purpose flour

½ tsp salt

¼ tsp black pepper

2 lbs. boneless beef rump roast, rolled and tied

2 TBLS vegetable oil


12 baby potatoes, peeled

6 carrots, peeled, halved and cut into quarters

1 cup yellow onions, sliced

1 can condensed vegetable-beef soup

¼ cup water

1 bay leaf

½ tsp dried thyme, crumbled


In a bowl, blend together flour, salt and pepper. Coat entire roast with flour mixture. In a large, deep skillet, carefully brown all sides of roast in hot oil. Place vegetables in the bottom of a slow cooker. Set roast on top of vegetables. In another bowl, combine soup with water and seasonings, blending well. Pour over meat. Cover and cook on low for 10 to 12 hours. Discard bay leaf and remove strings from roast before serving. Serves 4 to 6.


Nancy's Green Mountain Dutch Oven Roast


1 3 to 5 lb chuck roast

1 Tbsl prepared horseradish (optional)

1 small yellow onion, peeled, halved, quartered and sliced into thin slivers

1 clove garlic, peeled, and sliced into thin slivers

1 cup cider vinegar–or, for a slightly lighter flavor, champagne vinegar.

3 to 4 Tbls vegetable oil

2 cups strong black coffee

2 cups water

coarsely ground black pepper (can sub. regular black pepper)


Cut slits throughout the roast, and insert alternating slices of onion and garlic. Place beef in a deep baking pan or bowl, and pour vinegar over it. Refrigerate beef overnight. Discard vinegar, and place meat in a dutch oven. In a bowl, stir horseradish (if desired) into black coffee. Sprinkle roast with coarse black pepper. Heat oil in dutch oven and brown meat on all sides. Drain off excess oil. Pour coffee/horseradish mixture over roast. Add two cups water. Bring to a boil. Reduce heat to lowest setting, and simmer, covered, for 6 hours. If desired, you may add additional seasonings, such as salt and pepper, about 15 or 20 minutes before serving. Serves 4 to 6.


Gran’s Dutch Oven Roast with Baked Apples

1 ½ to 2 lb beef chuck roast

½ tsp each, salt and pepper

3 Tbls vegetable oil

1 cup water

¼ cup molasses

2 bay leaves

1 Tbls Worcestershire sauce

4 carrots, sliced

3 large potatoes, peeled and cubed


1 small yellow onion, sliced

BAKED APPLES:
4 red macintosh apples, cored, with skin left on

4 pats of butter or margarine

2 tsp cinnamon

4 tsp dark brown sugar

seedless raisins (optional)


Heat oil in a dutch oven. Sprinkle both sides of meat with salt and pepper. Brown meat in dutch oven. Drain off fat, and add water, molasses, bay leaves, Worcestershire and onions. Cover and cook for 1 ½ hours, over very low heat. Add carrots and potatoes, re-cover, and continue cooking for 30 to 45 minutes longer, or until vegetables are tender.

While roast is in its final stage of cooking, Pre-heat oven to 375 degrees. Place a tiny pat of butter inside the “hole” of each apple, and sprinkle each “hole’ with equal amounts of cinnamon and brown sugar. If desired, add a few raisins to this. Just before removing roast from dutch oven, bake apples in a greased, shallow casserole, for 10 to 20 minutes, or until skin is slightly browned, basting once during cooking. Serve apples alongside the chuck roast. Serves 4.


Nancy's Flatlander’s Beef Brisket


1 3-5 lb. beef brisket

2 TBLS vegetable oil

1 ½ tsp salt

½ tsp black pepper

1 large Bermuda or Spanish onion, sliced thin

3 to 4 cans Coca-Cola (add more for bigger cuts)


Heat oil in a Dutch oven or stock pot. Sprinkle beef with ½ tsp salt and ¼ tsp pepper, and brown in hot oil. Reduce heat. Pour in enough cola in to cover. Add onions and sprinkle beef with remaining salt and pepper. Bring to a boil. Immediately reduce heat to low. Simmer, covered, for 2 to 3 hours, or until meat is tender. Serves 4 to 6.


Traditional Corned Beef & Cabbage


3 lbs point cut corned beef brisket

3 cups water (Can add more if needed)

1 medium green cabbage, cut into eighths

4 large carrots, peeled, cut in half lengthwise, and quartered

4to 5 medium red potatoes, skin-on, or, medium yellow potatoes, peeled.

2 bay leaves

1 ½ tsp celery seed

¼ tsp mustard seed (optional)

In a Dutch oven or stock pot, place meat in water (to cover, add more if needed). Bring to a boil. Reduce heat. Add vegetables and simmer, covered, for 2 to 3 hours. Before Serving, skim off fat and remove bay leaves. Serves 4 .

More Comfort Food: Meatloaf Recipes

Nancy’s Ketchup-Topped Meatloaf


1 ½ lbs ground beef

¼ cup 2% or whole milk

½ cup fine dry bread crumbs

1 packet dry onion soup mix

1 TBLS Worcestershire sauce

1 medium egg

Ketchup


Pre-heat oven to 350 degrees. In a large bowl, gently combine beef with bread crumbs, milk, soup mix, Worcestershire sauce and egg. Form into a loaf and place in a greased loaf pan. Top with any desired amount of ketchup. Bake for 45 to 50 minutes. Serves 4.



June’s Celery Soup Meatloaf


1 ½ lbs ground beef

1 medium egg

2 to 3 slices white bread, crumbled

1 TBLS onion powder

1 can condensed cream of celery soup, divided



Pre-heat oven to 350 degrees. In a bowl, gently combine meat with egg, bread and onion powder. Spread a thin layer of soup in the bottom of a greased loaf pan. Add a layer of meat mixture (about 1/3) on top. Spread that with another layer of soup and add another layer of meatloaf. Repeat once more layer. Top with remaining soup. Bake for 45 to 50 minutes. Serves 4


June’s Meatloaf w/ Piquant Sauce

1 ½ lbs. ground beef

1 cup white bread, torn into very small pieces

1 cup whole milk

2 medium eggs, beaten

½ TBLS onion powder

1 tsp salt

1/8 tsp black pepper

½ tsp ground sage


Pre-heat oven to 350 degrees. In a large bowl, soak bread in milk. Add eggs and seasonings, blending well. Gently blend in ground beef, until thoroughly mixed together. Form into loaf and place in a greased loaf pan. Pre-pare sauce as directed below, and spread on top of meatloaf. Bake for 45 to 50 minutes. Serves 4.


*Mom’s Meatloaf Piquant Sauce


3 TBLS brown sugar

¼ cup ketchup

1 tsp dry mustard


In a small bowl, combine all ingredients until well blended. (Also good over grilled or broiled hamburgers.)


Pizza-flavored Meatloaf Pie


1 ½ lbs ground veal

2 tsp onion powder

½ tsp garlic powder

1 cup tomato sauce

1 TBLS oregano

1 tsp salt

1/3 tsp black pepper

2 to 3 green pepper rings

½ small yellow onion, sliced

3 oz mozzarella cheese, shredded


Pre-heat oven to 425 degrees. In a bowl, gently mix together meat, garlic powder, onion powder, salt and pepper. Press meat into the bottom and sides of a greased pie plate. Bake for 15 minutes. Meanwhile, in a separate bowl, mix oregano with tomato sauce. Lay pepper rings on top of meat. Add a layer of sliced onions. Pour sauce over meat and sprinkle top with cheese. Continue baking for 20 to 25 minutes longer.

Chicken Italian Style: Recipes

June's Chicken Cacciatore


1 3 ½ to 4 lb. fryer chicken, cut up into serving pieces

½ cup all-purpose flour

½ vegetable or olive oil

1 clove garlic, minced

1 cup yellow onion, finely chopped

1 green pepper, seeded and finely diced

1 16 oz. can crushed tomatoes

1 small can, tomato paste

1 8 to 10 oz. can sliced mushrooms, drained

2 tsp salt

¼ tsp black pepper

1 tsp oregano

4 to 6 servings hot cooked spaghetti


Wash chicken and pat dry with paper towels. Coat chicken with flour. Heat oil in skillet (if using an electric skillet, like mom did, turn temp. to 360 degrees). Brown chicken on all sides. Add remaining ingredients. Reduce heat to simmer, and cook, covered, for 1 hour to 1 hour 15 minutes, or until chicken is tender and juices run clear. Serve over spaghetti. Serves 4 to 6.



Parmesan Encrusted Chicken Breasts


4 boneless skinless chicken breasts

½ cup Helman’s Real Mayonnaise

¼ cup grated parmesan cheese

4 TBLS seasoned dry bread crumbs

¾ tsp garlic powder


Pre-heat oven to 425 degrees. In a bowl, combine cheese and garlic powder with mayonnaise. Spread over chicken breasts. Sprinkle with bread crumbs. Bake for 20 to 25 minutes. Serves 4.



Slow Cooker Chicken & Spaghetti


4 small boneless, skinless split chicken breasts

2 TBLS vegetable oil

salt and pepper

1 small can tomato paste

1 small (8 oz.) can tomato sauce

¼ cup chicken broth or water

3 cloves garlic, minced

2 tsp oregano

1 tsp granulated sugar

1 cup part-skim mozzarella, shredded

4 to 6 servings spaghetti, cooked

parmesan cheese, grated (optional)


In a large fry pan or electric skillet (set at 350 degrees), brown chicken in oil. Drain off fat. Sprinkle chicken liberally with salt and pepper. Transfer chicken to a medium to large size slow cooker. In a bowl, combine tomato paste, sauce, broth, garlic, oregano and sugar, until well blended. Pour over chicken. Cover and cook on low heat for 8 to 9 hours. Remove chicken and keep warm. Turn cooker to high and stir in mozzarella cheese. Re-cover slow cooker and continue heating until cheese melts. Place chicken over hot cooked pasta, spoon sauce over chicken and sprinkle with parmesan cheese, if desired. Serves 4.

Chicketti


3 cups cooked leftover chicken, coarsely cut up

1 can condensed cream of mushroom soup

1 can diced tomatoes, with juice

½ cup green pepper, seeded and diced

½ cup yellow onion, diced

2 TBLS butter or margarine

½ tsp each, salt and pepper

½ tsp garlic powder

4 to 6 servings spaghetti, cooked


Cook pasta according to package directions. Melt butter in a large skillet. Add peppers and onions and sprinkle with salt and pepper. Cook over medium heat, until peppers and onions are soft, but not browned. Stir in soup, chicken, tomatoes and garlic powder. Bring to a boil, stirring once. Reduce heat to low and simmer, covered, for 20 minutes. Toss with cooked spaghetti and serve. Serves 4 to 6.

Pizza, anyone? Pizza recipes

European Style Pizza


1 pre-made pizza crust

1 1/2 cups crushed tomatoes

1 TBLS olive oil

1 cup mozzarella cheese


Pre-heat oven to 400 degrees. Place crust on pizza pan and drizzle olive oil over it. Evenly pour crushed tomatoes over crust, then sprinkle with cheese. Bake for 15 to 25 minutes, or until cheese is melted and crust is crispy. Serves 2 to 4.





Nancy’s Sausage Pizza


1 package link type pork breakfast sausage, sliced 1/2 inch thick

1 fresh or frozen pre-made pizza crust

1 jar pizza sauce

1 TBLS olive oil

1 tsp dried basil

1 tsp garlic powder

1 ½ cups part-skim mozzarella cheese


Pre-heat oven to 400 degrees. Place pizza crust on a baking sheet or pizza pan. drizzle with olive oil. Evenly spoon on pizza sauce, and sprinkle with basil and garlic powder. Layer sausage on top and sprinkle with cheese. Bake for 15 to 25 minutes, or until cheese is melted and crust is done baking. Serves 2 to 4.


Nancy’s “West Troy” Pizza

SAUCE:

28 oz can, crushed tomatoes

3oz can tomato paste

2 Tbls Romano cheese

2 Tbls parmesan cheese

1 ½ tsp dried oregano

1TBLS garlic powder, or, 3 tsp fresh garlic, minced

2 tsp black pepper

3 tsp granulated sugar

2 ½ tsp dried basil


In a bowl, whisk all ingredients together. Refridgerate for at least one hour before using.


Pre-heat oven to 400 degrees.


2 cups shreaded mozzerella

2 ½ cups Polish kilbasa sausage, sliced ½ inch

2 to 3 Tbls olive oil

½ tsp black pepper

¼ tsp salt

1 cup sweet or yellow onion, sliced thin

Ready-made pizza crust


Place pizza shell on a pizza pan or large baking sheet. In a skillet, season onions with salt and pepper, and cook in the olive oil, until soft. Drain and set aside. Remove sauce from fridge. Spoon evenly over the pizza shell. Top with onions and sliced Polish sausage. Sprinkle with shredded mozzarella. Bake for 15 to 20 minutes, or until cheese just barely starts to brown and meat is cooked. Serves 4 to 6.


Dieter's Pizza



1 oz (2 thin slices) fresh bread. toasted

1 cup roasted red peppers

2 1oz slices. part-skim mozzarella

½ tsp garlic powder

½ tsp oregano


Pre-heat oven to 375 degrees. Lay roasted peppers on bread slices. Top with cheese and sprinkle with garlic powder and oregano. Bake until cheese melts, about 5 to 7 minutes. One serving (can be doubled or more for two or for hors d’oueves.)


Nancy’s Pizza Bianca w/Broccoli & Smoked Salmon

2 tablespoons butter or olive oil

1 small yellow onion, diced

2 clove garlic, minced

1/4 cup heavy cream

Salt and freshly ground black pepper

1 1/2 cups ricotta cheese

2 tespoons dried orgeano

1 cup smoked salmon, finely chopped

1 cup frozen chopped broccolli, thawed

1/4 teaspoon salt

1 1/2 cups part-skim mozzerella cheese, shredded

1 Tablespoon parsley, finely chopped

2 small to medium sized pizza crusts

Pre-heat oven to to 400 degrees, Fahrenheit

In a large saucepan, melt butter over medium heat. Add onion and saute until soft and transparent, about five minutes--do not allow onion to brown! Add garlic, and continue to saute for one minute. Slowly stir in the cream, reduce heat slightly to medium-low, and continue to cook, stirring, until cream thickens, and sauce is slightly reduced--about 3 to 5 minutes. Remove sauce from heat, season with salt and pepper to suit your own taste.

Prepare crust. Spread an even layer of sauce on crust, leaving an untouched border of 1/4 to 1/2 inch on the edges. In a bowl, stir together ricotta cheese, salmon and orgegano. Spread the ricotta mixure in an even layer over the sauce. Layer brocolli evenly over ricotta mixture. Sprinkle an even layer of Mozzerella cheese over broccolli.

Bake for 20 to 25 minutes--check progress occasionally, or until cheese is melted and crust is lightly browned. Serves 8 to 12.


BBQ Chicken Pizza


1 medium sweet or yellow onion, halved and sliced

1 TBLS butter or margarine

18 oz. fully cooked shredded BBQ chicken (can shred a homemade BBQ or store made BBQ flavor rotisserie chicken, or use a ready made brand, such as Lloyd’s)


1 bottle your favorite BBQ sauce

1 fully cooked fresh or frozen (thawed) regular or wheat pizza crust

1 cup sharp cheddar cheese, shredded


Pre-heat oven to 400 degrees. In a large skillet, grill onions in butter, until soft and slightly browned. Meanwhile, prepare chicken according to package directions (stovetop or microwave). Lay pizza crust on a baking sheet or pizza pan. Smoothly spread BBQ sauce over crust. Next, cover top of pizza, all but about 1 inch of the edge, with BBQ chicken.. Sprinkle cheese over top and bake for 12 to 15 minutes, or until cheese is melted. Serves 2 to 4.


Nancy’s Smothered Onion Pizza


1 pre-made pizza crust

2 sweet Vidalia onions, halved and sliced

1/2 tsp each, salt & pepper


2 TBLS olive oil

1 jar pizza sauce

1 tsp garlic powder

½ tsp black pepper

1 1/2 cups Monterey Jack cheese, shredded


Pre-heat oven to 400 degrees. In a large skillet or on a griddle, season onions with salt and pepper, and grill onions until soft and slightly browned. Place pizza crust on a baking sheet. Evenly spread pizza sauce over it, leaving some space along the edge for a crust. Sprinkle garlic powder and black pepper over sauce. Smother sauce with all the onions, and cover with cheese.. Bake for 15 to 25 minutes, or until cheese melts and crust is browned. Serves 2 to 4.


Nancy’s Little Taste of New England Pizzas


2 English muffins, split and lightly toasted

½ cup apple butter (can sub. apple jelly)

½ cup small curd cottage cheese

dash, salt

1 ½ TBLS walnuts, very finely chopped (optional)

½ cup Cabot mild cheddar cheese, shredded


Heat broiler. Place muffins on baking sheet. Spread each half with the apple butter. Top with dollops of cottage cheese, and sprinkle with a tiny amount of salt. If desired, sprinkle with walnuts. Sprinkle each half with equal amounts of cheddar cheese. Broil for 3 to 5 minutes, or until cheese melts. Serves 2.




June’s English Muffin Pizza



4 Thomas’ English muffins, split

1 cup pizza sauce

1/2 teaspoon garlic powder

1 teapoon dried oregano or Italian seasoning blend

1 slice part-skim mozzarella, broken into small pieces


Heat broiler. Place muffins on baking sheet. Spoon equal amounts of sauce on muffins. Sprinkle garlic powder over sauce and top with cheese, and a sprikle with oregano or Italian seasoning. Bake for 5 to 7 minutes, or until cheese melts. Serves 1 or 2.

Every Day is Sundae: Ice cream sundae & banana split recipes

Traditional Hot Fudge Sundae

2 scoops of vanilla or your favorite ice cream
Old-fahsioned hot fudge sauce (recipe below), or heated Hersey's chocolate syrup
Sweet whipped cream
1 large marischino cherry
Finely chopped peanuts (Optional)

Place ice cream in a bowl, and top with desired amount of sauce and whipped cream, and add cherry on top. If desired, sprinkle with a small amount of nuts. One serving.

OLD-FASHIONED HOT FUDGE SAUCE:


1/2 cup unsweetened cocoa
1/2 cup granulated sugar
1/3 cup light corn syrup
1/2 cup plain (not sweet) evaporated milk
1 Tablespoon sour cream
4 Tablespoons unsalted butter
1 teaspoon vanilla extract


Combine the cocoa, corn syrup, milk, and sour cream in a heavy
saucepan. Heat over medium heat, stirring constantly, until the
mixture begins to boil. Remove from the heat immediately and
stir in the butter and vanilla extract. Serve warm. Enough for four servings.


Nancy's Goo-Goo Sundae

2 scoops vanilla ice cream
Chocolate sauce
Marshmallow sauce or Marshmallow Fluff
Finely chopped peanuts.

Place two scoops of ice cream in a dish. Top with desired amounts of sauces and peanuts. One serving.


Nancy's Yankee-Hail Britania Sundae

8 scoops vanilla ice cream
1 15.5 ounce can, cherry pie filling
1 15.5 ounce can, blueberry pie filling
Sweet wipped cream
4 large marischino cherres
finely chopped peanuts

Arragne 2 scoops of ice cream in four bowls. top with equal amounts of cherry and blueberry pie filling. Next, add desired amounts of whipped cream and peanuts. Top each serving with one cherry. Serves 4.

Nancy's Mid-City Woolworth's Banana Split

(When I was a child, the local woolie's had a lovely soda fountain. One of their gimicks to sell banana splits, was to have the customer pop a balloon. Inside the balloon, was a special price they'd pay for their treat: from .01 cent to .99 cents. This recipe recreates the Woolworth's banana split...and hopefully, some childhood memories)---Nancy G.

1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 scoop strawberry ice cream
1 banana, peeled and split in half
hot fudge sauce
whipped cream
finely chopped nuts
three marischino cherries

Lay banana halves, one on each side of a long, shallow dish. Lay scoops of ice cream, one alongside the other, following the direction of the banana slices. Top with desired amount of hot fudge, nuts and whipped cream. Add one cherry to each scoop of ice cream. One serving.

Nancy's King Kong Banana Split


1/2 cup Hersey's (or your favorite brand) chocolate syrup
1/4 cup finely chopped peanuts
3 scoops chocolate ice cream
3 scoops vanilla ice cream
1/2 cup strawberry syrup
1 large peeled banana, sliced into 1/2 inch rounds
1/2 cup multi-colored candy sprinkles
Sweet whipped cream
2 large maraschino cherries

Place 1/4 cup of the chocolate syrup in the bottom of dish. Sprinkle with nuts. Add three scoops chocolate ice cream on top of each other. Next to the chocolate ice cream, add three scoops vanilla ice cream. Add remaining amount of chocolate syrup. Add sliced banana, and pour strawberry sauce over ice cream. Top with desired amount of whipped cream, and garnish each mound of ice cream with a single cherry. One serving.

American BBQ Recipes

Nancy's Buckeroo BBQ Beef Ribs

3 poinds beef ribs

1 cup flour, seasoned liberally with salt and pepper

1/2 cup tomato catsup (for spicier ribs, substitute bottled red chili sauce)

1 teaspoon prepared yellow mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon bottled hot sauce (add more for spicier ribs)

2 teaspoons chili powder

1/2 teaspoon garlic powder

2 teaspoons onion powder

1/2 teaspoon salt

1 15.5 ounce can beef broth


Cut ribs into individual pieces. Dredge in seasoned flour. In a saucepan, combine remaining ingredients, and bring to a boil. Boil for approx. 5 minutes. Reduce heat to lowest setting, and simmer for 20 minutes. Pre-heat oven to 350 degrees. Baste meat with sauce. Lightly spray or grease the bottom of a baking pan. Place meat in pan and bake, uncovered, for 1 to 1 ½ hours, basting meat every 10 to 15 minutes, turning ribs over, about halfway through the cooking period. Serves 6.


Western-style BBQ Lamb


3 pounds lamb riblets

2 to 3 Tablespoons butter or margarine

1 1/2 teaspoons salt

1 teaspoon black pepper

1 medium onion, finely chopped

1/2 cup tomato juice

1/5 cup celery, peeled and very finely chopped

1 Tablespoon cider vinegar

1 Tablespoon granulated sugar

3 Tablespoons lemon juice

1/2 teaspoon prepared yellow mustard

1 1/2 Tablespoons Worcestershire sauce


Pre-heat oven to 300 degrees. Generously season riblets with salt and pepper. Heat butter in a dutch oven and brown meat. Remove meat and fry onions and celery, stirring, for about 5 minutes. Stir in remaining ingredients, and simmer an additional 5 minutes, blending well. Place riblets in a baking pan. Pour sauce over meat, and bake for about 1 to 1 1/2 hours, basting every 20 to 30 minutes. Serves 4.


Nancy's Mason-Dixon BBQ Pork Loin

3 to 5 pound loin of pork

1 teaspoon each, salt and pepper

Approx. 1/2 cup water

1 10.5 ounce can condensed tomato soup

1/2 cup yellow onion chopped

1/4 cup green bell pepper, chopped

1 clove garlic, peeled and minced

2 Tablespoons dark brown sugar

2 Tablespoons Worcestershire sauce

2 Tablespoons lemon juice

2 Tablespoons prepared yellow mustard

2 teaspoons chili powder, or 4 drops bottled hot sauce


Pre-heat oven to 325 degrees. Place meat in a roasting pan with a lid. Season all sides of meat with the salt and pepper. Add enough water to just cover the bottom of the pan. Bake, at about 45 minutes per pound. One hour before meat is done, use a baster to remove drippings from pan to a large saucepan. Stir remaining ingredients into drippings, and pour over roast. Continue roasting until done. Serves 6 to 8.


Nancy’s Stoney Creek BBQ Spareribs


6 pounds pork spareribs, cut into individual pieces

2 to 3 Tablespoons butter or margarine

1 medium sweet or yellow onion, chopped

1 cup beef broth or water

1 cup ketchup

3 1/2 Tablespoons Worcestershire sauce

2 1/2 Tablespoons dark brown sugar

2 1/4 Tablespoons cider vinegar

1 1/4 Tablespoons molasses or honey

1/2 teaspoon bottled hot sauce or chili powder


Pre-heat oven to 350 degrees. Heat 2 TBLS butter in a large skillet. Brown meat in 3 to 5 ribs at a time. Line the bottom of a shallow roasting pan with aluminum foil. Pour beef broth into bottom of pan. Place a rack inside it and arrange ribs, evenly spaced, over top. Place aluminum foil over top and bake for 1 hour. Cook onion in butter in skillet, until onion is slightly browned (but not crisp). Stir in remaining ingredients and bring to a boil. Reduce heat, and simmer for 10 to 15 minutes, or until fairly thick. Remove rack from oven and drain off broth. Return meat to rack. Liberally brush with sauce. Continue baking, uncovered, 1 hour more, or until ribs are nicely tender. Before serving, brush ribs with remaining sauce. Serves 4 to 6.


Nancy's "Windy McKay" BBQ Spareribs


3 to 3 1/2 pounds pork spareribs

salt and pepper, to taste

1/4 cup sweet or yellow onion, finely chopped

3 Tablespoons granulated sugar

2 Tablespoons dry mustard

1/4 teaspoon black pepper

1 cup tomato ketchup

1 cup water (or beef broth for a richer, heartier sauce)

3 Tablespoons Worcestershire sauce

1/2 cup cider vinegar


Cut spareribs into individual pieces. Pre-heat oven to 350 degrees. Place ribs in a shallow baking pan, and sprinkle with equal amounts of salt and pepper, to taste. Brown ribs in oven for about 30 minutes. While ribs are browning, combine remaining ingredients in a large saucepan. Bring to a boil, stirring occasionally. Pour sauce over ribs, and bake for 1 to 1 ½ hours, until ribs are tender, generously basting every 15 minutes. Serves 4.


Nancy's Hawaiian BBQ Ribs


1 to 1 1/2 pounds pork spare ribs, separated

1 1/2 teaspoons onion powder

1 to 2 Tablespoons vegetable oil

1/2 cup teriyaki sauce

1 15.5 ounce can crushed pineapple with juice


Heat oil in a large skillet. Lightly sprinkle meat with onion powder, and brown on all sides. Drain. Place meat in the bottom of a slow cooker and pour remaining ingredients over them. Set cooker to low and cook for 8 to 10 hours. Serves 3 to 4.