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.
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.
I’ve never been much of a beer drinker myself, but I’ll grab a six-pack if I’m inviting friends over, and, like Rosie, if there’s a can or two left over, I’ll use it to create a wonderful dish. The one is easy to prepare and tastes delicious.
PORK CHOPS IN BEER GRAVY
- 4 to 6 thick cut pork chops
- 1 12 oz can of beer
- 1 can cream of mushroom soup
- 2 tablespoons vegetable oil
- garlic powder
- tsp season salt
- black pepper
Preheat oven to 350 F. Sprinkle pork chops with garlic powder, season salt and pepper, and cook in skillet with vegetable oil. Once chops are nicely brown remove and place in a baking dish. Pour soup and beer into the skillet, stir in pan drippings and heat to boiling. Pour over pork chops and bake for 1 hour. The gravy goes well with mashed potatoes.
Back in college I had a boyfriend whom I’ll call, “George.” He was studying to be an architect, but had he pursued it, I really believe he would have been a damn fine chef. George was a whiz in the kitchen. He was master at creating simple, tasty dishes on a slim budget. For example, he could take a boring, frozen pizza, pile on his own freshly made toppings, and turn it into a gourmet meal.
One of George’s signature dishes was his short ribs. He’d simply dump them into a crock pot, pour in a bottle of barbecue sauce, and cook them on low for eight hours. They came out so tender that the meat fell right off the bone. Back then neither one of us had access to an outdoor grill, but George’s ribs sure satisfied our yen for barbecue.
Being a good cook myself, I’ve tweaked his recipe, ever so slightly. With food prices the way they are these days, short ribs are like gold, but their ugly cousin, the back rib, is cheaper, flavorful, and works nicely in a crock pot. I simply stack them in, with a little barbecue sauce between the layers, and then add a little sauce on the top, but I don’t use anymore than a quarter to a half of the bottle. The sauce becomes watery as it cooks, so less sauce means less mess and a richer barbeque flavor. It also means some the meat on the top will get a little drier, but it will also have more of the consistency of meat that’s been grilled or broiled. Set the cooker on low, wait about seven or eight hours, and you’ll have yourself a tasty meal. I like to serve mine with scalloped potatoes or baked beans. Or both.
Seafood was just as popular in Rosie’s day as it is today, and this recipe, from Rosie’s Riveting Recipes, is yummy and delicious. However, as noted below, those who don’t feel comfortable making pastry from scratch should be able to get good results using frozen pie crusts. Butter can also be used in place of margarine.
NEW ENGLAND TURNOVERS
- 1 4 oz. package shredded codfish
- 2 tablespoons margarine
- 2 tablespoons enriched all purpose flour
- ¼ teaspoon pepper
- ½ cup milk
Freshen codfish as directed on package. Melt margarine over low heat. Add flour and seasoning and stir until smooth. Add milk, stirring constantly, until smooth and thickened. Add freshened codfish and mix well
- ½ cup margarine
- 1 cup sifted all purpose flour
- 1/8 teaspoon salt
- 2 to 3 tablespoons water
Sift flour and salt together 3 times. Cut in margarine with a pastry blender or 2 knives until consistency of coarse meal. Add water and toss lightly with a fork until all particles are moistened. Roll out on lightly floured board into an 8 x 22-inch rectangle. Cut into 6 squares. Heap turnover filling into each square. Fold squares in half. Press edges together with fork dipped in flour. Prick top to allow steam to escape. Bake in hot oven (425º F) 15 minutes. Yield: 6 servings.
Modern adaptation: Fish can be freshened by placing it in a bowl of cold salt water for about 15 minutes. However, if using individually frozen pieces of uncooked fish, this step may not be necessary. Frozen pie shells or pastry can also be used, and any leftover filling can be served as a delicious topping over the turnovers.
I love to tweak recipes and create my own version of something. It’s what I do, and I know I’m not alone. A lot of you do this as well. This is a Campbell’s soup recipe that I’ve, shall we say, revised, and played around with enough to call it my own. It’s easy and delicious. Enjoy.
FIESTA CHICKEN CASSEROLE
- 1 to 1 1/2 cups diced, cooked chicken breast
- 1 1/2 cups salsa
- 1 cup sour cream
- 1 can black beans
- 1 can corn
- 1 can cream of chicken soup
- 6 corn tortillas
- 1 cup Mexican blend cheese
Preheat oven to 350°. Cut chicken breast into small pieces, cook until well done and place in a large baking dish. Blend salsa, sour cream, corn, beans and soup together in a large bowl. Pour over chicken in baking dish and stir. Top with corn tortillas. (Tortillas may be cut in half to cover the casserole more evenly.) Top with cheese and bake for approximately 30 to 35 minutes, or until cheese is melted and the casserole is bubbling. Makes approximately 6 to 8 servings.
Post holiday leftovers are great, and just like in Rosie’s time, we don’t want them to go to waste. However, they can take up a lot of space in your refrigerator. Here’s a handy, and delicious recipe that combines your holiday leftovers into one casserole dish, saving space in the fridge.
TURKEY AND STUFFING CASSEROLE
- Vegetable Cooking Spray
- 1 can cream of mushroom soup
- 1 1/2 cups milk, chicken broth or water
- 1 package frozen broccoli, cauliflower and carrot combination, thawed
- 2 cups cubed leftover turkey
- 3 to 4 cups leftover stuffing
- 1/4 cup leftover cranberry sauce (optional)
- 2 tablespoons butter, melted
- 1/4 cup breadcrumbs
Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.
Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce and mix thoroughly. Pour mixture into baking dish.
Melt butter in microwave and add breadcrumbs, stirring until they are moistened. Sprinkle breadcrumbs over the top of the turkey mixture.
Bake for 20 minutes or until sauce is bubbling.
Note: If you’re short on stuffing slice bread into small cubes and add to stuffing.
This recipe is based on the Heart Chop Suey recipe found in Rosie’s Riveting Recipes. I’ve modified it as many people today would find organ meat yucky, and, in some cases, the organ meat itself may be difficult to find. For this recipe I used stew meat as a substitute, but I think chuck steak, or even a tenderloin, would also do nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious, and, somehow, I think Rosie would approve.
BEEF CHOP SUEY
- 1 to 1 1/2 pounds stew meat or chuck steak
- 3 tablespoons flour
- 2 cups coarsely chopped onion
- 1 cup chopped carrots
- 1/4 cup butter or margarine
- 1 cup diced celery
- 1/2 coarsely chopped green pepper
- 2 bouillon cubes
- 2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons soy sauce
- 4 cups boiled rice
Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.
I love classic, back-to-basics dishes, and I love experimenting with other people’s recipes to create my own, unique version. Here is the result of my latest, “experiment.” It was inspired by a recipe at allrecipes.com. I then changed some of the ingredients and have made it my own.
GOOD OLD FASHIONED CHILI con CARNE
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can tomato sauce
- 2 cups beef broth
- 1 (15 ounce) can Ranch Style Beans
- 1 (15 ounce) can red kidney beans
- 1 (4 oz) can chopped green chili peppers
- 1 (15 ounce) can of corn (optional)
- 2 tablespoons red chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon buffalo wing sauce
Cook beef and onion in a large stockpot over medium heat. Once meat is brown and the onions are clear stir in tomato sauce, beef broth, beans, green chili peppers, corn (if desired), and seasonings. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
So who doesn’t love pasta? It’s cheap, it’s filling, and you can make many wonderful dishes with pasta. Not eating gluten? No problem. There are some wonderful gluten free pastas out there. In fact, I use both wheat and gluten free pastas, and both are yummy.
This is a simple, yet tasty, pasta dish that is easy to prepare and uses ingredients that most of us already have on hand. Best of all, it’s delicious.
BAKED ZITI PARMESAN
- 1 lb. lean ground beef
- 2 jars spaghetti sauce
- 2 cups mozzarella cheese
- 2 cups Parmesan cheese
- dash of salt
Preheat oven to 350 F. Spray an 8 x 8 baking dish with nonstick cooking spray. Set aside. Boil pasta in salted water according to the package directions. Drain. While pasta is cooking brown meat in a skillet over medium heat until browned and crumbled. Drain. Place meat back in skillet and add spaghetti sauce, stirring well.
Place half of cooked pasta in the bottom of the baking dish. Cover with half of the pasta sauce. Top with 1 cup mozzarella cheese and 1 cup Parmesan cheese. Repeat layers, ending with the remaining cheeses on top. Bake uncovered for 20 to 25 minutes, or until top cheese layer is browned and sauce is bubbling. Serve with hot garlic bread.
My neighborhood Albertsons sells thinly cut chicken breasts, so what better reason to experiment with some new recipes? The possibilities are endless.
CHICKEN SCHNITZEL WITH WHITE WINE SAUCE
- 3 or 4 boneless chicken breasts
- 1/2 cup flour
- 2 large eggs
- 2 tablespoons water
- 1/2 cup plain bread crumbs
- 1/4 cup cooking oil
- 2 tablespoons butter
- 1 tablespoon pan drippings
- 1 teaspoon Worcestershire sauce
- 1 8 ounce package sliced mushrooms
- 1/4 cup white cooking wine
- 3/4 cup chicken broth
- 1 teaspoon garlic powder
- salt and pepper to taste
- pinch of parsley
Wash chicken thoroughly and pound with a mallet until approximately 1/4 inch thick. Wash mushrooms and set aside to drain. Place flour and bread crumbs in pie plates or shallow dishes. Beat eggs in a third shallow dish, adding water to create an egg wash. Heat oil in a skillet or frying pan. Roll chicken in flour, dunk in egg wash, and roll in bread crumbs until completely covered. Place in hot oil and cook on both sides until golden brown. Remove from oil and drain on a paper towel.
Place butter in a saute pan and melt over medium heat. Add pan drippings from the chicken and Worcestershire sauce. Once butter has melted add mushrooms and saute. Add cooking wine, chicken broth and seasonings. Bring to boil, cover, and simmer on low for about 5 minutes. Place chicken on plates and serve with mushroom sauce over the top. Goes well with cooked noodles.