Chicken Scaloppine in Wine Sauce

© Can Stock Photo/
roxanabalint

My favorite supermarket carries fresh, thinly sliced chicken breasts which always seem to be on sale. I’ve come up with several different ways to prepare them, however, this recipe is my favorite. It was originally a veal recipe, but I played with it and came up with something new and delicious.

While this recipe is not included in the Rosie’s Riveting Recipes historic cookbook, I think Rosie would have approved. It’s easy to prepare, and most of the ingredients can be found in our pantries. It’s also delicious.

Gayle Martin

 

CHICKEN SCALOPPINE IN WHITE WINE SAUCE

  • 4 to 6 thinly sliced chicken breasts
  • 3 to 4 tablespoons flour
  • 1 tablespoon butter
  • 2 to 3 tablespoons olive oil
  • 4 to 6 tablespoons white wine vinegar (approximately)
  • 1/4 cup white cooking wine
  • 1 cup chicken broth
  • 1/2 teaspoon salt (optional)
  • 3 cups cooked rice, wild rice, or noodles

Wash chicken breasts thoroughly. Pat dry with a paper towel. Melt butter in a skillet and add olive oil. While the oil is heating roll the chicken breasts in flour until lightly coated. Place in hot oil and cook each side until it’s a light, golden brown color. Pour approximately 1 tablespoon white wine vinegar over each chicken breast and add the chicken broth, white cooking wine and salt, if desired. Heat until sauce mixture begins to boil. Reduce heat to low, cover and simmer for 20 minutes. Serve over rice or noodles.

Variation:  Veal may be instead of chicken, and balsamic vinegar  may be used instead of white wine vinegar.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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Twice Baked Red Potato Soup

© Can Stock Photo / yekophotostudio

Someone gave me a big bag of red potatoes. Yummy! I love red potatoes. In fact, red potatoes are my favorite potato. So, with such a big bag, I decided to do some experimenting. After all, you can’t go wrong with red potatoes. I started with my basic potato soup recipe, from the Rosie’s Riveting Recipes historic cookbook. From there I came up with something amazing. This dish is economical, easy to prepare, and delicious.

Gayle Martin

 

TWICE BAKED RED POTATO SOUP

  • 4 to 6 medium to large red potatoes
  • 1/2 medium sized onion, chopped
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 quart milk
  • 2 to 3 slices cooked bacon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese

Peel red potatoes and slice into small cubes. Set aside. Drop butter into a small stock pot and melt over medium heat. Add onion and garlic and saute for about 5 minutes. Once the onions are caramelized, add the milk and potatoes. Break bacon into small pieces and drop into soup. Add seasonings and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes or until the potatoes are cooked. Add cheeses, stir and simmer until melted. Serve with warm bread.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Rosie’s Riveting Recipes invites readers to take a trip back in time in their own kitchen. With over 180 economical, back-to-basics World War II era ration recipes, historic posters, and tales of life on the American homefront, Rosie’s Riveting Recipes truly is an interactive history book.

Rosie’s Riveting Recipes is available on Amazon and BarnesandNoble.com.

 

 

 

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Pigs In Blankets

from the Rosie’s Riveting Recipes historic cookbook
Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Some dishes are destined to become classics, and this is certainly one of them. I loved pigs in a blanket when I was a kid, and I still enjoy them as an adult. This historic recipe from Rosie’s Riveting Recipes is easy, timeless, and delicious. Try it with your favorite fixings, or top it with chili, cheese and chopped onions.

Gayle Martin

 

PIGS IN BLANKETS

8 – 10 wieners or frankfurters

Bisquick

Simmer wieners in hot water for 10 minutes. Make Bisquick biscuit dough from package. Roll thin-cut in squares. Wrap wieners or franks (having ends show). Seal side edge by pinching together. Bake 15 minutes in hot oven. (450F) Serves 8 to 10.

Modern Adaption

Use Pillsbury Crescent Rolls instead of Bisquick

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B 1 Biscuits

from the Rosie’s Riveting Recipes historic cookbook

I grew up eating homemade biscuits. Biscuits and gravy was a Sunday morning breakfast staple when I was a kid. I’d wander into the kitchen, and there was Mom, or Dad, throwing some flour and shortening into a bowl, and rolling out the biscuit dough. Sometimes they’d let me cut out the biscuits with a water glass. The whole family loved fresh, homemade biscuits, and I still love biscuits today. Either smothered in gravy, or with hot, melted butter.

This historic biscuit recipe, however, is a little different than the biscuits my family baked.  These biscuits are unique and quite tasty. I would call them a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It’s a nice complement to bacon and eggs, and tastes great with butter and honey.

Gayle Martin

 

B1 BISCUITS

  • 1 1/2 cups enriched all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cups oats
  • 1 tablespoon sugar
  • 2 tablespoons margarine*
  • 3 tablespoons peanut butter
  • 1 cup milk

Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans 1/2 full. Brush tops with milk. Bake at 450• F for 20-25 minutes. Yield: 12 biscuits.

  • butter or shortening may be used instead of margarine
About the Rosie’s Riveting Recipes Cookbook
Cover photo by Robert Resetar.

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives a glimpse into life on the WWII home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War 2 ration recipes with short tales of life on the American home front interspersed throughout.

 

 

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Fifteen Bean Soup

© Can Stock Photo/
roxanabalint

There is nothing better than a bowl of hot, homemade soup on a cold winter day, and this recipe is probably the easiest one I know. The ingredients are also inexpensive, making it one of my most economical recipes as well. The soup can be served on its own or as a side dish. While not included in the Rosie’s Riveting Recipes historic cookbook, I’m sure Rosie would have approved. Enjoy.

Gayle Martin

FIFTEEN BEAN SOUP

  • 1 package dried fifteen beans or mixed beans
  • 1 can beef broth
  • 1 can diced tomatoes with green chili
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon black pepper
  • seasoning packet (if included with the beans)
  • 1 – 2 tablespoons salt (optional)
  • 1 cup cubed ham (optional)

Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Place beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.

If the water appears foamy after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly and remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, removing any loose skins, and once again heat to boiling over medium heat. Repeat this process if the water appears foamy again.

Once water appears less foamy, add the remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. Serve with biscuits or cornbread. This soup is also a good side dish steaks or burgers.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnes&noble.com.

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Easy Creamy Turkey ala King

a tasty dish for Thanksgiving leftovers
© Can Stock Photo / ajafoto

Thanksgiving is over, so what to do with all the leftover turkey? This dish, while not included in the Rosie’s Riveting Recipes historic cookbook, is easy to prepare and delicious. You can also serve it year round using chicken instead of turkey.

Gayle Martin

Easy Creamy Turkey ala King

  • 1/4 cup butter or margarine
  • 2 to 4 tablespoons cornstarch (depending on desired thickness)
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked turkey, cubed
  • 1 cup frozen peas and carrots, thawed
  • 1 can sliced mushrooms
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Melt butter at medium low heat in a large saucepan or small stockpot. Stir in cornstarch and blend until smooth. Add chicken broth, milk and seasonings. Increase heat to medium. Stir and bring the mixture to a boil, stirring constantly for 1 to 2 minutes or until the desired consistency is reached. Reduce heat to a simmer and stir in cubed turkey, peas and carrots and mushrooms. Simmer for several minutes, stirring periodically to prevent scorching, until the turkey is heated through. Serve on biscuits, toast, or leftover stuffing.

 

Note: Leftovers may thicken in the refrigerator. Add small amounts of chicken broth or milk, if needed, while reheating on medium heat. Leftovers can also be frozen. Leftover Thanksgiving vegetables may also be used instead of the peas and carrots.

Cover photo by Rob Resetar

For more information about the Rosie’s Riveting Recipes cookbook please click here for a free preview.

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Mediterranean Style Clam Chowder

© Can Stock Photo / cozyta

The following is one of my all time favorite recipes, but it’s not part of the Rosie’s Riveting Recipes historic cookbook. It’s a recipe I’ve created myself with love and a lot of trial and error as a tasty alternative clam chowder for those with milk allergies or who may be lactose intolerant. It’s like a cross between New England and Manhattan style clam chowder, and I added some Italian seasonings to give it a little extra zing. I hope you enjoy it as much as I do.

Gayle Martin

MEDITERRANEAN STYLE CLAM CHOWDER

  • 1 medium onion, chopped
  • 1 tablespoon minced garlic or garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups water
  • 2 to 3 medium sized red potatoes, diced into small cubes
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 1 can diced, peeled tomatoes (14.5 ounce)
  • 1 can baby clams (10 ounce)
  • 1/2 teaspoon basil, bay leaves and Italian seasoning
  • 1 tablespoon Wondra flour or cornstarch

Chop onion and place in small stockpot with olive oil and melted butter. Add minced garlic. Sauté until the onions are soft and the garlic turns light brown. Add water, diced potatoes, salt (if desired), and pepper. Bring to a boil, cover, reduce heat, and simmer on low for 10 minutes.

Add diced tomatoes. Strain the clam juice into a small mixing bowl and add the clams to the soup mixture. Add Wondra flour or cornstarch to the clam juice and stir until all flour is dissolved and juice mixture is free of lumps. Add the juice mixture to the soup and stir thoroughly. Add garlic powder, (if not using minced garlic), basil, bay leaves, and Italian seasoning. Stir and bring the soup back to a boil. Reduce heat, cover, and simmer on low for an additional ten minutes. Serve with rolls or garlic bread.

For more information about the Rosie’s Riveting Recipes historic cookbook please click here for a free preview.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar
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Pumpkin Cheesecake Pie

© Can Stock Photo / karenr

I love this time of year. It’s Pumpkin Spice season, although it appears that we have two kinds of people out there. Those who really love pumpkin spice, and those who really hate it. I proud to be in the camp who loves it. My condolences to those who don’t.

For those of you who love pumpkin spice and cheesecake, this pumpkin pie recipe is for you. It’s a modern recipe so while it’s not included in the Rosie’s Riveting Recipes cookbook, I’m sure Rosie would have approved.

Gayle Martin

Pumpkin Cheesecake pie

  • 2 8-ounce packages cream cheese
  • ¾ cup sugar
  • 1 can pumpkin puree (15 ounce)
  • 2 eggs
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • I package premade pie shells*

Preheat oven to 350F. Place the crusts in the center of the pie pans. Beat cream cheese and sugar in a large mixing bowl until well blended. Add pumpkin and spices. Beat in eggs, one at a time. Add salt and beat until creamy. Pour evenly into pie crusts. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and top with whip cream, if desired.

*Those who prefer pie crusts made from scratch may want to try the Victory Pie Crust recipe from Rosie’s Riveting Recipes.

For more information about the Rosie’s Riveting Recipes historic cookbook please click here for a free preview.

Cover photo by Robert Resetar.

 

 

 

 

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Crown Roast of Back Ribs

from the Rosie’s Riveting Recipes historic cookbook
Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

The back rib. It’s the ugly cousin of the short rib, but with a little creativity they can be delicious. This recipe seemed daunting at first, then a friend suggested attaching the ribs together with wooden toothpicks or skewers instead of sewing them together. It worked. It made the dish much easier to prepare, and the results were positively yummy.

Gayle Martin

 

CROWN ROAST OF BACK RIBS

  • 1 1/2 lbs. back ribs
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 3 cups soft bread crumbs
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon poultry seasonings

Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350F oven for 2-3 hours or until tender. Makes 4 servings.

Modern Adaptation

Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three slices of bread, with crusts removed and cut into cubes, can be also be used to make the dressing. You can also add chopped celery, nuts, or mushrooms.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Click here for a free preview.

 

 

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Chocolate Cornstarch Pudding

© Can Stock Photo/
roxanabalint

I had a ton of leftover cornstarch from a video project. We needed to recreate snow, and cornstarch works well as a snow substitute. However, once the video was in the can, I had to figure out what to do with all unused cornstarch. I gave a box to a friend, and I’ve been using it as a flour substitute in some of my cooking recipes. It’s worked well. I also prefer cornstarch over flour for sauces and gravies. All of this helped, but I still have a bunch of leftover cornstarch.

I soon found a pudding recipe that wasn’t bad, but of course I had to go in and make a few changes to make it better. It’s easy to prepare and it makes a tasty dessert. Best of all, you probably already have the ingredients in your pantries.

Gayle Martin

chocolate cornstarch pudding

  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 3/4 cups whole milk
  • 1 teaspoon vanilla extract*

Stir sugar, cocoa, cornstarch, cinnamon and salt together in a 2-quart saucepan. Stir in milk and turn heat to medium, stirring continuously with a wooden spoon until the mixture comes to a boil and has thickened enough to coat the spoon. Remove from heat and stir in the vanilla. Let cool briefly, stirring occasionally as the pudding cools to avoid a skin forming on the top. Serve warm or chilled. A pat of butter may be added if serving warm.

*Almond or coconut extract may be used instead of vanilla.

 

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

There are many delicious historic pudding recipes included in the Rosie’s Riveting Recipes historic cookbook. Please click here for a free preview.

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