I have received many good recipes from seniors over the years; and this one becomes a quick favorite of anyone who tries it.
3 cups chicken broth
3 cups cooked chicken
1 large onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup potatoes, chopped
1 cup frozen peas
1/2 cup butter
1/2 cup flour
1 tsp salt
2-3 dashes pepper
single pie crust
Saute onion and celery in butter until soft; about 2-3 minutes. Stir in flour and then heated broth. Stir until smooth. Add remaining vegetables, chicken, salt and pepper. Transfer to large casserole dish. Cover with pastry. Bake at 375 for 45 minutes.
Note: If you need a good pastry recipe, refer back to April 26th posting.
1-1/4 cups mashed overripe bananas (3 or 4)
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp vanilla
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Mash banana in large mixing bowl with a fork; then beat with electric mixer. Add vegetable oil and sugar; then beat well. Beat in egg and vanilla.
Mix flour, baking powder, soda, and salt in a small bowl with a wire whisk. Add to first mixture, just stirring enough to moisten. Gently fold in chocolate chips. Put into paper lined muffin cups. Sprinkle with a little bit of sugar. Bake at 350 for 15-20 minutes. Makes about 10 muffins.
Believe it or not, my husband was an even bigger fan of these popsicles than the children were. They sure taste better than any you can buy – a great treat for these hot summer days – great for slushies, too:
1 pkg Jello
1 pkg unsweetened Koolaid (same flavor as the Jello)
3/4 cup sugar
2 cups boiling water
2 cups cold water
Stir together Jello, Koolaid, sugar and boiling water. After fully dissolved, add cold water. Makes 12-16 popsicles.
FOR DIABETIC POPSICLES: Follow same recipe using sugar-free Jello and Splenda.
A tasty cookie full of fibre.
1 cup margarine
1 cup peanut butter
2/3 cup brown sugar
2/3 cup white sugar
1 tsp vanilla
2 eggs
1-1/4 cups flour
2 tsp baking soda
3/4 cup oatmeal
1 cup bran
Beat margarine, brown sugar, white sugar, vanilla, peanut butter, and eggs together until smooth. Stir baking soda into flour; and combine with peanut butter mixture. Beat until smooth.
Stir oatmeal and bran into mixture by hand.
Drop by tablespoon onto ungreased cookie sheets. Bake at 350 for 14 minutes. Makes 3 dozen cookies.
This wonderful recipe makes 2 pizza crusts and is the one my family has been enjoying for years.
1 pkg active dry yeast
1/4 cup warm water
1 tsp sugar
1 cup milk
1 tsp salt
1/8 tsp baking soda
2-3 cups flour
Dissolve sugar in warm water. Add yeast and let stand 10 minutes until bubbly, then stir well with a fork.
Combine milk and salt in measuring cup and heat in microwave for 1 minute. Let cool a little so not too hot for yeast.
Combine milk and stirred yeast in large bowl. Measure out 2 cups flour and add baking soda to it. Add to yeast mixture. Mix until smooth. Stir in remaining flour as needed. Knead on floured surface until smooth and elastic. Grease bowl and dough with vegetable oil. Cover with plastic wrap and let rise for 1 hour. Press dough onto 2 greased pizza pans. Cover with your favorite toppings and bake at 400 for 20 minutes.
I don’t usually make jam but I stumbled across this recipe in my Better Homes And Garden Cookbook. I like rhubarb and I love ginger so thought I would give it a try. It is a quick and easy recipe and the jam turned out nice even if I would have preferred a stronger taste of ginger.
4 cups diced fresh rhubarb
3 cups sugar
3 tblsp finely snipped candied ginger
2 tblsp lemon juice
Combine rhubarb with next three ingredients in large saucepan; let stand about 15 minutes, or till sugar is moistened by juice. Cook over medium-high heat, stirring frequently till thick and clear, 12 to 15 minutes. Skim off foam. Ladle into hot sterilized jars; seal. Makes three 1/2-pints.
My granddaughter has been on here a few times looking for my recipe for Corn Chowder, so I thought I better post it for her. It is one of those things I am very fussy about when I make it. It has to be just so.
1 large can Aylmer’s cream corn
1 large onion
1 potato, chopped (roughly 3/4 cup)
approximately 1 cup water
approximately 1 cup milk
1 tblsp butter
salt and pepper to taste.
Prepare potato by peeling, chopping, and washing. Put in medium size pot with onion and about 1 cup water. (I use as little water as possible – just enough to cook the potato without going dry.) Add salt and pepper. Bring to a boil, then reduce heat and simmer until potato is cooked. This should only take about 10 minutes.
Add corn and milk. (I don’t add a lot of milk because I like my chowder thick and flavorful.) Add butter and leave on low-medium heat until heated through; being careful not to boil. Check at this point to see if you have enough salt and pepper.
Several years ago, I tried this recipe out in a senior’s home where I was working. He loved it so much that he never allowed me to make anything else with rhubarb. Once a week – all summer long – we enjoyed this dessert.
4 cups rhubarb (cut in 1-inch pieces)
1 cup white sugar
1 pkg strawberry jello (use dry)
2 cups white cake mix
1 cup cold water
5 tblsp melted margarine
Layer in greased 8″ square pan in the order given. Do not stir. Bake at 350 for approximately 50 minutes. Serve with Cool Whip or ice cream.
pastry for a double crust pie (see post April 26 if you need a recipe)
2 cans salmon (213g each) (7 1/2 oz)
1/2 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup cheddar cheese, grated
1 tsp dried dill weed
1/2 tsp dried tarragon
dash of pepper
3 tblsp mayonnaise
a little milk for basting the pastry
Drain salmon and mix with the remaining ingredients, except pastry. Roll out pastry in a long rectangle (about 18×5 inches). Spread with salmon mixture to within about 1/2 inch of one long end. Roll starting from wider side and seal seam with water. Form a ring and place on greased cookie sheet (seam side down). Slit pastry and brush with milk. Bake at 375 for 40 minutes until pastry is golden brown and flaky. Let stand 5 minutes before serving. Makes 6 servings.
1 1/2 cups raw macaroni
6 slices cooked ham
1 cup cheddar cheese, shredded
1/2 cup red onion, finely chopped
1/2 cup celery, finely chopped
salt and pepper to taste
homemade mayo, cooled
Cook macaroni according to package directions. Rinse well with cold water. Add remaining ingredients and cooled mayo. Sprinkle with paprika, cover and refrigerate.
HOMEMADE MAYO:
1/3 cup sugar
2 tblsp flour
2 tsp dry mustard
2 tsp salt
2 eggs, beaten
3/4 cup milk
1/2 cup vinegar
1 tsp butter
dash of tobasco or cayenne pepper
Whisk dry ingredients together. Beat eggs into milk. Stir into dry ingredients with wire whisk. Add vinegar and butter. Cook in double boiler with whisk until mixture comes to a boil. Take off heat and add tobasco or cayenne pepper.
