Six Layer Casserole

This is one of the recipes that I got from my Mom years ago and I pulled it out of my family cookbook the other day to fix sometime soon.  Sometime soon is today, but we will be eating a late supper.  This has to cook an hour and a half. I really like it because it is simple, good food.  I also took this as an opportunity to use some of my food storage items–the celery and the bell pepper.  I have both of these in my pantry in dehydrated form, so after re-hydrating according to the package directions, I was able to use them in my casserole.  I substituted Mixed Bell Peppers for the minced green pepper.  I will just give you the basic ingredient list so that you can make this the first time from fresh vegetables.



Ingredients:
2 cups sliced raw potatoes (I used red potatoes, unpeeled, to save time)
2 cups chopped celery 
1 lb. lean ground beef, browned
1/2 cup sliced onion
1 cup minced green pepper
2 cups cooked tomatoes, drained
2 tsp. salt
  pepper, to taste




1.  Grease a 2 quart casserole dish.
2.  Layer potatoes, celery, beef, onion, and green pepper.
3.  Combine tomatoes, salt, and pepper and spoon over top.
4.  Cover and bake about 1 1/2 hours at 350 F.

Source: Pat Brew, Greenville, NC.

The Pantry Door

I have been seeing a lot of ideas lately on Pinterest and on several of the organizing blogs that I follow about organizing your pantry.  These ideas jump out at me because my pantry needs some TLC.  One thing that I do have organized–for the most part–is all those little things that end up getting shoved to the back of the shelves or fall off because there is no way it will stay propped up in front of the balsamic vinegar bottle, especially since the shelf is only 4″ deep.  Really.  I found this idea in a catalog that I received in the mail.  They had this great idea of hanging an organizer on the back of your pantry door to put all those “little ones” in.  That was a great idea, but the price for that puppy was not so great.  My take on this organizer was to head out to Walmart and buy a clear over-the-door shoe organizer for at least half the price.  When I finally get around to organizing the rest of the pantry (you are probably thinking it doesn’t need it.  I know.  But visually it is very cluttered to me.  I want a more streamlined look.  It’s just too busy), shown here…

…I am going to label my door organizer so that  others in our house will return things to the right place.  Yeah, said no homemaker EVER!  By the way, I have another organizer in my linen closet for all those items like sunscreen, cotton swabs, hotel soap/shampoo/conditioner, bedroom door “keys”, extra toothbrushes, etc.  You get the idea.  It is wonderful there as well.

Chopstick Tuna Casserole

In case you don’t know this, I love retro.  I went back to the 60s for this recipe that my Mom used to make for us.  I don’t know how often we had it but when I was looking through some of her old recipes one day, I saw it and added it to my collection.  When we were compiling a family recipe book I included this one in it.  I don’t make it very often because M doesn’t like the word casserole and it has celery in it, which is actually one of my favorite parts, along with the cashews.  Well, there just isn’t any ingredient that isn’t good in this dish.  I hope you enjoy it as much as I do, and guess what?  It’s low fat and healthy.  You can use the healthier version of Cream of Mushroom soup and it is still yummy.

Ingredients:
1 can Cream of Mushroom soup
2 cups chow mein noodles
1 can tuna, drained and flaked
1 cup sliced celery
1/2 cup toasted cashews
1/4 cup chopped onion
1/4 cup water
Dash of pepper

1.  Combine soup and water in a medium bowl.
2.  Add 1 cup chow mein noodles, dash of pepper and remaining ingredients.  Toss lightly; turn into square baking dish.
3.  Sprinkle with remaining noodles.  Bake at 375 for 30 minutes.  Enjoy the aroma coming from your oven as this bakes.  Seriously.  Mouth watering.

Source:  Patricia D. Brew

Chicken Enchiladas

One of my favorite recipes from College Days came from my roommate Robin Parks. She was from southern California and provided several yummy recipes.  There is another one for hamburgers with fried eggs and cranberry sauce on it.  Seriously good, no kidding!  These enchiladas are a little time-consuming and really end up looking like a casserole, but they are so-o-o good. These are a family favorite.

Ingredients:
1 chopped onion
2 tablespoons vegetable oil, plus more for frying tortillas
1 crushed garlic clove
2 cups stewed tomatoes
2 -3 whole chopped green chilies, or 2 small cans
1 doz. corn tortillas
2 cups cooked, chopped chicken
6 bouillon  cubes, or 6 teaspoons granules
3 cups hot 1/2 & 1/2
1/2 lb. Monterrey Jack cheese, grated

1.  Saute onion in oil til soft .  Add garlic, tomatoes, chilies and chicken.  Season with salt and simmer 10 minutes.

2.  Fry tortillas in 1″ of hot oil.  Do not let them crisp.  Place on paper towels to drain excess oil.

3.  Dissolve bouillon cubes in hot 1/2 & 1/2.  Dip each tortilla in this, fill with about 1/4 cup chicken filling and roll up.

4.  Arrange rolls in a 9 x 13 baking dish.  Pour remaining 1/2 & 1/2 mixture over them.  Top with grated  Jack cheese.

5.  Bake at 350 degrees for 30 minutes.

Source:  Robin Parks, Fullerton CA

School Food Trays

Today I thought I would share one of my favorite tips for eating in front of the TV.  Yes, I know this is totally discouraged in this day of finding ways to keep you from overeating–and meals in front of the “boob tube”are taboo in the diet culture.  But, really, we all do it because, if there are just two of you and the kitchen island is covered with the stuff of life and the dining room table is just too big, and you want to watch “The Five,” then in front of the TV it is!

 Years upon years ago I read a wonderful book entitled “Simplify Your Life,”  The subtitle is “100 Ways to Slow Down and Enjoy the Things That Really Matter.”  Page 33 is on using food trays.  The author took herself on a personal retreat (awesome) and the place she stayed had a rule for taking food to your room–any food or drink leaving the kitchen had to be on a tray.  It saved on spills, crumbs, etc., and it’s a great idea for taking food from your kitchen at home to your family room so that you can eat and view simultaneously.  I picked mine up at a thrift store.  They are school lunch trays.  The food in my picture looks like school food, too, LOL..but it was really yummy–and low fat– and maybe I will share the recipes one day!

Source: Elaine St. James, Simplify Your Life.

Goal Setting

Free Digital Photos.net/thepathtraveler

I know that this is the typical thing to talk about at this particular time of year.  We all get in that GOAL zone don’t we?  It is the perfect time to review/evaluate your life and see where you can do better, add some new goals, lose some old ones.  Back in the mid-70’s, when I was a college Freshman, I had a class that was kind of a mix between consumer education and home management.  I wish that I could remember the name of the course, but I am sure I could look back on my transcripts to find it.  I won’t because I came in to the office today to do this post, as the message I wanted to share is on my work computer, and so I have no access to my home files at the moment.  Anyway,  we had a great teacher, Lynette Bartholomew, and she loved to share quotes and stories with us that she would run across that would pertain to the curriculum.  The following is one of the things that she shared and I have carried around the original handout from class all these years, in all its purple mimeograph glory.  Yes it is that old.  So old I am not sure I even have the process name right. 

ON GOALS
by Evalyn Bennett

 

As every young woman approaches marriage and child rearing, she sets up goals, hoping to make her home a little bit of heaven.  As the years roll around these specific goals have to be re-evaluated and changed with the changing times.

                My goals 21 years ago included:

       1.       Keep an immaculate house which would be an ideal setting for the Spirit of our Heavenly Father to dwell.

       2.       Read at least one excellent book a month and become well-informed about the world around you.

       3.       Prepare well-balanced, attractive gourmet meals, experimenting with at least one new recipe a week.

       4.       Bear many children who will be well-dressed, well-pressed and well-behaved.

       5.       Keep an optimistic outlook on life.  At the end of every week try to evaluate what created in you good feelings or  frustrations.

       6.       Tell your husband, once a day, that you love him.

 

 The first two years of our marriage, before children, was like a fantasy.  I was so organized, orderly and adorable.  We ate such creations as Cordon Bleu and Capon Under Glass.  Our discussions were stimulating and the house was hygienically spotless.  Not a thing out of place.

Then came the first child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified.  I must give up my immaculate house.  My revised goals now read:

       1.       As you pass a table, blow hard on the top to rearrange the dust.

       2.       Put the vacuum in the middle of the living room floor so that anyone calling on you will think that sometime soon you intend to     get debris from the floor.

Then came the second child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified.  I must give up my reading books.  My revised goals now read:

      1.       But not my newspapers.  I still snatch time for a little worthwhile reading of my favorite funny paper characters, Mary Worth and Dr. Rex Morgan, but only every other day.  And who can live without Ann Landers?

      2.       To keep well-informed I rush to the door when I hear the mailman to discuss some pertinent problems: “Has the garbage been picked up down the street yet?”

Then came the third child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified. 

      1.       Instead of preparing well-balanced , attractive gourmet meals, experimenting with at least one new recipe a week, my goals now read “Serve one hot dish a day.”  This means if you serve hot soup for lunch you can get away with peanut butter and jelly sandwiches for dinner. When I do find an extra hour and decide to go all out on a roast, potatoes, gravy and baked bread, the children ask, “Who is coming to dinner?” or “Is it Thanksgiving already?”

Then came the fourth child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified. 

      1.       Instead of reading “well-dressed, well-pressed and well-behaved,” my goals simply read “dressed.”  If the diaper is hanging around the knees by noon, my neighbors know that I pinned it properly earlier in the day.  I haven’t seen the bottom of my ironing basket for three years, and really don’t know when I ever will.  Praise be for polyester.

Then came the fifth child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified.

      1.       My goal no longer reads “Keep an optimistic outlook on life.  At the end of the week try to evaluate what created in you good feelings or frustrations.”  it now says “Keep your voice down until noon.  At the end of every week count to see if you still have five children.  Check your varicose veins to see if your legs will take you through another mad week.”

My last goal “Tell your husband, once a day, that you love him,” now simply says “Try to speak to your husband once a day.”  With Cub Scouts, Little League, watching football, basketball, baseball, track, violin lessons, PTA board meeting, United Fund drive, Primary Blazers, Relief Society visiting teaching,  Bar Auxiliary, Law Wives, University Women’s Club, chicken pox, rosella, hepatitis,  Asian Flu, and tonsillectomies, I feel lucky to call out to him as we rush past each other going in and out of the front door.  “Golly dear, I am overdrawn at the bank again.”

Twenty years later my goals are summed up by reading “Sustain Life and endure to the end.”

 Amen!!
 
Source:  Lynnette Bartholomew, Ricks College, Rexburg, Idaho

 

 

 

 

 

The Perfect French Bread

More than a decade ago the ladies at my church had a monthly “homemaking” meeting and, although I do not remember what else we had to eat that night, I do remember the delicious, homemade French bread that my friend Irene Jarvis made.  She shared the recipe with me and when I have the time I like to make my own from her recipe.

Ingredients:
2 1/2 cups very warm water
2 tablespoons cooking oil
2 tablespoons sugar
1 tablespoon salt
6 cups all-purpose flour, stirred and measured
2 pkgs. dry yeast (2 tablespoons)

1.  Into a large warm mixing bowl, pour warm water, then stir in sugar , salt, oil and half of the flour, and the yeast.  Beat vigorously 2-3 minutes.  Stir in remaining flour until all dry ingredients are completely mixed in, leaving the spoon right in the heavy batter.

2.  Allow dough to rest 10 minutes, then stir down.  Allow dough to rest another 10 minutes, then stir down.  Repeat this process until dough has been stirred down five times.

3.  Turn dough onto floured board, kneading only enough to coat dough with flour so it can be handled easily.  Divide into two parts.  Roll each part of dough into rectangles about 9″ x 12″, and roll up like a jelly roll, starting from the long side.  Pinch edge of loaf to seal the dough.

4.  Arrange dough lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves.  Cover lightly and let rise at room temperature for 30 minutes.

5.  With a very sharp knife, cut 3 gashes(oops, forgot to do that…) at an angle on top of the dough then brush entire surface with lightly beaten whole egg.  If desired, sprinkle with sesame or poppy seeds.

6.  Bake immediately at 400 degrees F. for 25-30 minutes or until golden brown (you will notice mine was a little more brown.  I wasn’t downstairs at the time I should have taken it out!)  Remove from baking sheet immediately and cool on racks.  2 LOAVES


Source:  Irene Jarvis, El Paso, Texas

Red Hot Apple Cider

Image by FreeDigitalPhotos.net/imagerymajestic

Oh my!  It’s my day to post and I totally spaced it!  Husband is out of town on business and I have been cleaning and decorating and just playing, because I can be up late and not wake anyone up.  Looks like I could have remembered to blog a recipe, doesn’t it?  So if you need a little warming up this afernoon/evening, then I have gotten this post up JUST FOR YOU!  We had dinner with some friends one night during the Christmas season and Trini served hot cider that was so yummy.  I asked her for the recipe and she just laughed.  When you see the ingredients you might laugh, as well, but once you taste it you will be like, oh my gosh.



Image by flickr.com/begautrea


Ingredients:
Apple Cider or Apple Juice
Red Hots candies

1.  Pour desired amount of apple cider or juice in a stove top teapot or in a saucepan.
2.  Pour desired amount of Red Hots into pot/pan, according to how spicy you want your cider.
3.  Heat to desired temperature.
4.  Pour into mug or cup and enjoy….you may want to put a cinnamon stick in for garnish.

Here’s another fun hot drink tip:  Another friend, Adrianna, puts cinnamon sticks in her water when she is heating it for instant hot chocolate.  Kind of a quick way to sort of have Mexican Hot Chocolate.  Yummmm…also good when making instant oatmeal.

Source:  Trini Marquez, El Paso, Texas

Albondigas Soup

Wow.  I get to post on Thanksgiving Day.  So in case you anticipate running out of creative ways to recycle your turkey leftovers, I am sharing a recipe from Pinterest that I have been wanting to try for a while and it contains no turkey…really.  It came together very easily and tasted really good.

Ingredients:  (please note that some of the ingredients for the soup are also used in the meatballs, so plan accordingly.)

SOUP:
1 T. vegetable oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 t. dried Mexican oregano
1/4 t. ground cumin 
6 cups beef stock
2 cups crushed tomatoes
1 canned chipotle chile plus 1-2 t. adobo sauce
2 carrots, grated
1 t. salt
1/2 cup grated zucchini
1/4 cup uncooked rice

ALBONDIGAS (meatballs):
1/2 lb. ground beef
1/4 lb. bulk chorizo
1/4 cup grated zucchini
1 egg
1 clove garlic, minced
1 stale small corn tortilla, processed to crumbs 
1 T. fresh cilantro, minced
1/2 t. salt
1/4 t. ground cumin
1/4 t. dried Mexican oregano

1.  Heat the vegetable oil in a large stock pot (or dutch oven) over medium heat and saute the onion, garlic, oregano and cumin until onions are soft.  Add the beef stock, tomatoes, chipotle, carrots and salt.  Bring to a boil, then reduce to medium-low and simmer for 20 minutes.

2.  Make the albondigas by combining all of the meatball ingredients in a bowl and mixing well.  (One tip, the original recipe calls for a small, stale corn tortilla processed to crumbs but mine would never get small enough.  Next time I will use crushed tortilla chips.)  Pinch off about a tablespoon of meatball mixture and roll it into a ball about 3/4-inch in diameter.  Continue with the rest of the mixture.

3. Bring 2-3 inches of water to a boil in a medium to large saucepan.  Add the meatballs and boil for 3-4 minutes to reduce some of the grease.  Drain the meatballs and discard the water.

4.  Add the meatballs, zucchini, and rice to the soup and simmer for another 30 minutes.  Serve hot.  Garnish as desired.

Source:  Pinterest, originally  from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

Mexican Chicken Lime Soup

Yes!  Another Pinteresting recipe from Anna!  I do love to try all these yummy things and I am glad that I can provide this service to you so that you will know if they work or not.  Speaking of Pinterest, I have created a new board entitled SUCCESS!! where I repin anything that I have tried from Pinterest that actually worked.  Back to the recipe…This one was pretty darn good, but next time I am going to substitute boneless, skinless chicken breasts for the chicken thighs and I am going to grill them.  We have a favorite Mexican restaurant in town that makes a KILLER Sopa de Pollo and so we are used to the white meat with these ingredients.  On to the soup…

 

 

Ingredients:
2 T. extra-virgin olive oil
1 onion, finely chopped (I used dehydrated)
6 cloves garlic, thinly sliced (Didn’t have any, used roasted, minced, from a jar…)
6 skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 T. adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
salt and pepper
1 Hass avocado, thinly sliced lengthwise into 12 pieces (or hey, if just two of you are   eating supper tonight, like us, just share one avocado between the two of you…mmmm…)
Crushed tortilla chips (we love Santitas)

 

1.  In a large saucepan, heat the olive oil over medium-high heat.  Stir in the onion and garlic, lower heat to medium and cook until onion begins to brown, about 7 minutes. 
 
2.  Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring until golden, about 5 minutes. 
 
3.  Stir in the chipotles and adobo sauce, then stir in the chicken broth.  Lower the heat and simmer for 15 minutes, skimming any foam.  Stir in the cilantro and lime juice; season with salt and pepper–I used a teaspoon of salt and that was too much, just so you know. 
 
4.  Place 2 avocado slices in each of 6 bowls and pour in the soup.  Top with the crushed chips.

 

Source:  Rachael Ray Magazine via Pinterest