Rosie’s Riveting Recipes is based on my historic cookbook of the same name. It includes World War II era ration recipes from the book, along with many of my own. If you like old-fashioned home cooking, just like Grandma used to make, you’ve come to the right place. And if you’ve tried some of these recipes and liked them, please be sure to let us know.
I’m not a big fan of frozen dinners, but my mother used to buy Stouffer’s Chicken Divan. It was awesome. I’m not sure if they still make it or not, however, 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. Best of all, it uses ingredients most of us probably already have. Enjoy.
(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 350F oven for 25 to 30 minutes, or until top layer is brown and sauce is bubbling.
My friend, Heather Stricker-DeBenedetti, performs at The Gaslight Theater here in Tucson, Arizona. Heather, along with her husband, Greg, and their family, have been keeping us entertained on social media with their video series, Couple who Quarantines. In their latest episode, Heather is learning how to cook, and let’s just say she’s having a few challenges. I haven’t had this good of a laugh in a long, long time, and I couldn’t resist sharing it with you.
So, for your viewing pleasure, The Couple Who Quarantines, Episode 6, Nailed It
from the Rosie’s Riveting Recipes historic cookbook
The following recipe is based on a historic Heart Chop Suey recipe included in Rosie’s Riveting Recipes.However, I used regular beef instead of beef heart as many people may find organ meat less than palatable, and because beef heart may be difficult to find. I used stew meat, but I think chuck steak, flank steak or other cheaper cuts of beef would also work 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.
Please click on the following link for a free preview of Rosie’s Riveting Recipes.
From the Rosie’s Riveting Recipes historic cookbook
I once had a friend who loved sweet potatoes. I mean seriously loved them. So much so that she would have done nothing short of grabbing a steak knife and telling you to back off if you got too close to her sweet potatoes. Now that’s a food devotion. However, she wasn’t much of a cook, and when I began testing recipes for Rosie’s Riveting Recipes, I passed this one along to her. It’s easy to prepare, even for those who are, “kitchen challenged.” It’s also a nice dish for those who wax nostalgic for holiday meals over the course of the year.
HAM WITH SWEET POTATOES
1 1/2 pounds sliced ham or shoulder
3 cups raw, sliced sweet potatoes
2 tablespoons sugar
1 cup hot water
1 tablespoon margarine
Cut the ham or shoulder into pieces for serving. If the meat is very salty, parboil it in water and drain. Brown the meat lightly on both sides and arrange the pieces to cover the bottom of a baking dish. Spread the sliced sweet potatoes over the meat, sprinkle with sugar. Add hot water to melted margarine and pour over the sweet potatoes and meat. Cover the dish and bake slowly until the meat and sweet potatoes are tender, basting the sweet potatoes occasionally with the gravy. Toward the last, remove the lid and let the top brown well. Yields 6 servings.
Modern adaptation: Heat oven to 350F. Butter may be used instead of margarine. Cover with aluminum foil and bake for approximately one hour, basting the sweet potatoes occasionally as directed in the original recipe. After baking for one hour remove foil and bake an additional 10 to 15 minutes or until the sweet potatoes have browned. Turkey ham may also be used, and the sugar can be decreased to one teaspoon.
For more information about Rosie’s Riveting Recipes please click the link below.
My former spouse used to bring home rice pudding from the refrigerated section at the supermarket. He said it reminded him of his grandmother’s rice pudding. I’d never had rice pudding before, and it reminded me of my grandmother’s homemade tapioca pudding. Funny how certain foods bring back happy childhood memories.
Fast forward a few years. I’m testing some of the recipes for the Rosie’s Riveting Recipes historic cookbook, and while this recipe was easy to prepare and uses ingredients found in most pantries, it had a very different texture from the premade supermarket rice pudding, creating a delicious yet totally different experience. Puddings have variations, and it’s nice to try something different.
OLD-TIME RICE CUSTARD PUDDING
2 cups cooked rice
1/2 cup seedless raisins
2 cups scalded milk*
2 eggs, beaten
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1 1/2 hours in moderate oven (325F). Serve warm or chilled, with or without cream.
Sometimes you want a chocolate chip cookie. Other times you want an oatmeal cookie. Why not have both at the same time? I can’t recall where I first found this modern day recipe, but like most cookie recipes, it’s easy to prepare, and delicious.
By the way, I use almond extract instead of vanilla, and it really gives the cookies some extra zing.
Chocolate Chip Oatmeal Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract*
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick oats
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Preheat oven to 350F.
Cream together butter, brown sugar and white sugar in a large mixing bowl until smooth. Beat in eggs. Add vanilla and stir. Combine flour, baking soda and salt in a separate bowl and blend into butter mixture a little at a time. Mix in the quick oats and fold in the walnuts, (if desired), and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets covered with parchment paper. Bake for approximately 12 minutes. Allow cookies to cool for about 3 minutes before transferring to a cooling rack.
*Almond extract may also be used.
If you like cookies, and who doesn’t, you’ll find even more delicious cookie recipes in Rosie’s Riveting Recipes. Please click on the link below for more information.
Writing is something I truly love doing. Along with writing Rosie’s Riveting Recipes, I write contemporary romance novels under the name Marina Martindale. Each of my novels includes a scene in which a character cooks something wonderful, and I include the recipe at the back of the book.
This recipe is from my first romance novel, The Reunion. I love Italian wedding soup, so Larry, a seventeen-year-old aspiring chef, has prepared it for his ailing brother, saying it’s his grandmother’s recipe. In reality, however, this recipe is my own creation. It comes from a combination of several different Italian wedding soup recipes, along with a little trial and error.
Larry’s ITALIAN WEDDING SOUP
For the meatballs
1 pound ground beef*
1/4 cup breadcrumbs
1 teaspoon Italian seasoning blend
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350F. Combine all ingredients in a mixing bowl and knead together like a meatloaf. Roll into small meatballs, about 1/2 to 1 inch in diameter. Place on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until brown. Set aside.
For the soup
2 tablespoons olive oil
1/2 medium sized yellow onion, chopped
1 tablespoon minced garlic
3 carrots, peeled and sliced (optional)
2 stalks celery, sliced (optional)
I package of fresh mushrooms (optional)
10 cups, (2 1/2 quarts) chicken stock
1/2 cup dry white wine (such as Chardonnay)
1 egg, well beaten
1 cup small pasta (such as stars or small sea shells)
2 teaspoons salt (if desired)
1/2 teaspoon pepper
1 tablespoon dill
12 ounces fresh spinach, washed and trimmed**
While the meatballs are baking saute the onion, garlic, carrots, celery, (if desired), and fresh mushrooms, (if desired), in olive oil in a stockpot for approximately 5 to 6 minutes. Add chicken stock and white wine and bring to a boil. Once the soup mixture is boiling beat egg in a small mixing bowl with a whisk until slightly frothy. Pour egg slowly and incrementally into soup mixture, whisking the soup mixture continuously until all of the egg has been added. Add pasta, salt, (if desired) and pepper and allow mixture to simmer for about 6 to 8 minutes, or until pasta is soft. Add meatballs and dill. Cover and simmer on low for another 10 minutes. Add spinach and simmer for another 1 to 2 minutes before serving. Once soup is ladled into bowls top with grated Parmesan cheese.
* Ground chicken or ground turkey may also be used, or 1/2 pound of your favorite ground meat can be mixed with 1/2 of ground pork.
**Frozen or canned spinach may be substituted for fresh spinach
I was in Toastmasters for a number of years. It’s a wonderful organization, and you learn all kinds of interesting things listening to other member’s speeches. One night someone did a recipe demonstration for an easy to prepare pie that tasted like a million bucks, which was why it was called, Million Dollar Pie. Or so he said. Now mind you, I’ve never actually tasted cash, but it certainly is a delicious pineapple cream pie that only takes a few minutes to prepare.
MILLION DOLLAR PIE
1 premade graham cracker pie crust
1 8 oz can crushed pineapple
1 package vanilla flavored instant pudding mix
1 12 oz can condensed milk
1 8 oz container whipped topping
Whisk together canned pineapple, canned milk and instant pudding mix in a large mixing bowl for about one minute. Fold in the entire container of whipped topping mix. Once mixture is thoroughly blended pour into pie crust and gently smooth until it is evenly spread. Chill several hours. Serve.
When I’m not in the kitchen I write romance novels under the pen name Marina Martindale. So far, each novel has included a scene where my characters enjoy a home cooked meal, and I include the recipe in the back of the book.
In my second novel, The Deception, leading man Alex has just been reunited with Carrie, his long-lost childhood friend. When he comes to her apartment to prepare dinner for her, he makes his mother’s macaroni and cheese; their favorite childhood dish.
They say art imitates life, and macaroni and cheese is one of my favorite childhood dishes too. Problem was, I had no family recipe, and, ding, ding, ding, I’d been buying the prepackaged mac and cheese dinners for years. I confess. It was a bad habit I picked up back when I was a starving college student, and the time had come to break it. So I compiled several different recipes, did some test runs and tweaks, and soon came up with a mac and cheese recipe that was absolutely delicious. No wonder Alex and Carrie loved it. You will too.
ALEX’S MACARONI & CHEESE
2 cups macaroni, cooked and drained
2 1/2 cups milk
1 cup sour cream
2 1/2 cups grated Mexican cheese blend
(or 2 1/2 cups cheddar)
1/2 cup grated Parmesan cheese
4 tablespoons butter, divided
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon paprika
1/3 cup breadcrumbs
Preheat oven to 350F and cook pasta in boiling water for 8 to 10 minutes. Drain. While pasta is cooking whisk milk and sour cream together in a medium-sized mixing bowl and add seasonings. Set aside. Chop two tablespoons of butter into small pieces. Chill in refrigerator until needed. Melt remaining 2 tablespoons of butter in a small mixing bowl. Add breadcrumbs, blend thoroughly and set aside.
Layer half of the cooked and drained macaroni, butter and cheese into an 8 x 8 inch baking dish. Top with the remaining macaroni, butter and cheese. Pour in the milk mixture and sprinkle the breadcrumbs on top. Bake for approximately 30 to 40 minutes, or until the top is crispy and brown.
If desired, ham or sausage may be added. Low-fat milk, sour cream and cheeses may also be used. Penne pasta may also be used instead of elbow macaroni.
Food was scarce back in Rosie’s day, and many common items on grocery shelves were hard to come by, even with rationing. Food companies had to come up with new recipes to make scarce ingredients go further, or even eliminate them completely. This delicious historic recipe, from the Rosie’s Riveting Recipes cookbook, omits eggs.
By the way, a rotary beater was another term for an eggbeater, although most of us today use whisks.
EGGLESS CHOCOLATE CAKE
2 squares unsweetened chocolate
1 cup milk
1 3/4 cups sifted flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla
Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool.
Sift flour once, measure, add soda, salt, and sugar, and sift together three times. Cream shortening, add flour, vanilla, and chocolate mixture. Stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375 F) 20 minutes, or until done. Spread frosting between layers and on top of cake.
Cocoa Cake: Substitute 1/3 cup cocoa for chocolate. Sift it with the dry ingredients; add cold milk with vanilla.
From a free preview of the Rosie’s Riveting Recipes historic cookbook please click on the link below.