Rosie’s Recipe–Fruit Honey Cobblers

My mother used to make yummy fruit cobblers, and she served them for breakfast as well as dessert. Then somehow or other I misplaced her recipe, but, luckily, while I was testing recipes Rosie’s Riveting Recipes, I came across this gem. Originally published in my first historic cookbook, Anna’s Kitchen, it’s easy to prepare, and works with either canned or fresh peaches. It also leaves your kitchen smelling absolutely divine.

Enjoy.

GM

FRUIT HONEY COBBLERS

¼ cup honey
½ teaspoon cinnamon
2 teaspoons butter, melted
1 No. 2½ can peaches, drained, or 6 fresh peaches, pared and sliced

Combine honey, cinnamon, and butter. Add peaches. Place individual baking dishes or custard cups. Use the following crust for topping:

1 cup sifted all purpose flour
1½ teaspoons baking powder, (or ¾ teaspoon double-acting)*
¼ teaspoon salt
2 teaspoons sugar
2 tablespoons shortening
2/3 cup milk

Sift flour once, measure, add baking powder, salt, and sugar; sift together twice. Cut in shortening until it resembles coarse meal. Add milk; stir until all flour is dampened. Drop dough on prepared fruit; spread evenly to edge. Bake in hot oven (425º F) for about 20 minutes, or until crust is nicely browned. Serve warm, with cream or hard sauce.

Note: Pitted cherries, apricot halves, or plums may be substituted for peaches.

Modern adaptation: A number 2½ can equals approximately 3½ cups. If using canned peaches two 15-ounce cans would be suitable for this recipe. Leftover peaches, if any, can be saved and used as a garnish. If custard cups are not available this recipe can also be prepared in an 8 x 8 inch baking dish.

*Most modern baking powders are double-acting.

Chicken Divan

This is one of my all time favorite recipes.

I’m not a big fan of frozen dinners, but I do recall, back when I was in high school, my mother used to buy Stouffer’s Chicken Divan, and it was really good. In fact, it was awesome. I don’t know if they still make it or not, but I’ve tweaked a couple of Campbell’s Soup recipes to come up with my own version, and I think I’ve come pretty close. It’s easy to prepare, and tasty. And, best of all, it uses ingredients most of us probably already have. Enjoy.

GM

CHICKEN DIVAN

(inspired by Campbell’s Soup recipes)

  • 2 or 3 boneless chicken breasts
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 2 tablespoons butter (melted)
  • 1/4 teaspoon black pepper
  • 1 cup fresh or frozen broccoli (thawed)
  • 2 cups cooked noodles
  • 1/2 cup grated cheddar cheese or cheddar cheese blend
  • 1 small can fresh mushrooms (optional)
  • 2 to 3 tablespoons bread crumbs

Chop broccoli, (if using fresh), and prepare noodles according to package directions. Clean chicken breasts thoroughly and cut into small cubes. Saute in a skillet until they are cooked all the way through. Remove from heat.

In a 2-quart casserole dish stir milk, melted butter, and cream of mushroom soup. Add pepper and canned mushrooms, if desired. Add broccoli, cooked noodles and cooked chicken, mix well. Top with generous layer of grated cheddar cheese and breadcrumbs. Bake in 350°oven for 25 to 30 minutes, or until top layer is brown and sauce is bubbling.

Rosie’s Recipe–Hungarian Goulash and a Happy Accident

Sometimes good things can happen when we really don’t mean for them to happen, and where I come from, we call this a happy accident.

Back when I tested this historic recipe for Rosie’s Riveting Recipes, I of course started preparing it according to the original recipe. Tomatoes are an option, but I decided to use a canned of diced tomatoes instead of fresh. Popped open the can and dumped them in, only to discover that I’d added Italian style tomatoes instead of plain tomatoes. Well, no harm done. In fact, that extra flavor gave the recipe some added zing. So, even though it’s not listed as an “official” ingredient, try it with a can of Italian flavored tomatoes, or add a teaspoon of Italian seasoning. You’ll love it.

Enjoy.

GM

HUNGARIAN GOULASH

  • 2 lbs beef chuck, neck or flank meat
  • 2 tablespoons butter, margarine or drippings
  • 1 cup chopped onion
  • 1 cup water
  • 1/8 teaspoon caraway seed (if desired)
  • 1/2 teaspoon marjoram
  • 1 1/2 teaspoon salt
  • 1 clove garlic
  • Paprika

Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2 1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.

Note: Beef or chicken broth can also be substituted for water.

Quick and Easy Chicken and Dumplings

Sometimes this thing called life happens, and you just don’t have time to cook. This recipe is perfect for those occasions as it’s quick, easy and delicious. It’s inspired by a Campbell’s soup recipe, but I’ve added my own personal touches.

Enjoy.

GM

QUICK AND EASY CHICKEN AND DUMPLINGS

  • 1 can cream of potato soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper
  • 1 packaged frozen broccoli, cauliflower and carrots, defrosted and chopped
  • 2 – 3 chicken breasts, cut into cubes
  • 1 packaged refrigerated buttermilk biscuits

Preheat oven to 350° and defrost vegetables in the microwave. Once defrosted, chop into smaller pieces and set aside. Cut chicken breasts into small cubes, 1/2 to 1 inch in diameter, and grill in a saute pan over medium heat. While chicken is cooking blend soups, milk and seasonings in a 9 x 13 1/2 inch baking dish. Add vegetables and blend. Once the chicken is cooked all the way through add it to the soup mixture and blend. Place in oven and bake for 15 minutes

While the chicken is backing pop open the biscuits, separate, and slice each biscuit into quarters. After chicken has baked for 15 minutes remove from the oven. Carefully arrange biscuit pieces over the top of the soup and chicken mixture, and place it back in oven. Bake for an additional 15 minutes, or until the biscuits are golden brown. Serve.