Banana Muffins

© Can Stock Photo/ valzan

This recipe came to me from a friend and fellow author, David Lee Summers. The recipe is eggless and sugarless and uses honey instead of sugar, but you’d never know it. The muffins are delicious.  It’s also a great way to use up over ripe bananas, so Rosie would have approved.

By the way, I used regular all-purpose flour instead of whole wheat flour, and it came out nicely. Bread flour will also work.

Gayle Martin

 

BANANA MUFFINS (makes 12+ muffins)

  • 5 or 6 ripe bananas, mashed
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose whole wheat flour
  • 3/4 teaspoon ground nutmeg
  • 1 ½ teaspoon baking soda
  • 1/2 cup chopped nuts (optional)

Preheat oven to 350°F.  Lightly oil a 12-cup muffin pan or use paper baking cups.

Combine flour, nutmeg and baking soda in a large mixing bowl. Set aside. Stir together the bananas, oil, honey, and vanilla in another bowl. and stir the wet ingredients into the dry mixture. Blend with a spoon until moistened. Add chopped nuts, if desired.

Spoon the mixture into muffin cups, filling to the rim. Bake until golden brown-about 20-25 minutes. Serve warm.

 

 

Book Cover for Rosies Riveting Recipes
Cover photo by Rob 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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

 

Southwestern Roast Beef Soup

© Can Stock Photo/
roxanabalint

Once upon a time, in a galaxy far, far away, I rented a booth in an antique mall in Tucson, Arizona.

The mall included a small soup and sandwich shop. Nothing big and fancy, but it was a cozy, quiet place to grab a quick lunch whenever I was there. The food was always top notch.

One day they were serving a southwestern roast beef soup. It tasted like a cross between a beef stew and chili con carne. I wanted to ask for the recipe. However, their soups were usually made from the prior day’s leftovers, so I doubt there was a recipe. So, I did the next best thing. I let my palate decide, and then I came up with my own recipe. It’s a close match, and since it uses leftover roast beef, I’m sure Rosie would have approved.

Sadly, the antique mall is no more. While I made a profit each year, it wasn’t much, and maintaining my booth  was a costly undertaking. I eventually closed it out. The mall itself went out of business a few years later, which I was sorry to see. That said, I have no regrets. I met a lot of interesting people while I was there, and I learned a lot about how the retail business works.

Gayle Martin

Southwestern Roast Beef Soup

½ to 1 pound leftover roast beef (such as round roast), including the pan drippings

  • 1 cup beef stock
  • 1 can diced tomatoes (14.5 ounce)
  • 1 can tomato sauce (14.5 ounce)
  • 1 small can diced green chilis (optional)
  • 1 cup corn or mixed vegetables
  • 3/4 cup small, uncooked pasta, such as a shell pasta
  • 2 teaspoons cumin
  • ½ teaspoon lemon pepper
  • ½ teaspoon black pepper
  • ½ teaspoon salt, if desired

Chop roast beef into small, bite-sized cubes. Blend all the ingredients into a 4 quart stockpot and bring to a boil. If soup is too thick, add more stock until desired consistency. Reduce heat to low and simmer for about 30to 45 minutes or until meat is tender.

***

Book Cover for Rosies Riveting Recipes
Cover photo by Rob 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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

White Chicken Chili

© Can Stock Photo/
roxanabalint

I love making chili con carne. It’s one of my all time favorite comfort foods. It’s spicy, it’s tasty, and simple to make. Best of all, many of the ingredients are already in our pantries and it freezes well.

However, it’s also nice to take a break and try a different variation, such as chicken chili.

Chicken chili is a delicious alternative for those who don’t eat red meat. It has its own unique flavor, and, like chili con carne, chicken chili also freezes well. Turkey can also be substituted for chicken, making it a nice recipe for delicious holiday leftovers.

White Chicken Chili

  • 1 to 1 1/2 lbs boneless chicken breasts or chicken tenders, cubed
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 2 cloves minced garlic
  • 1 cup chicken broth
  • 1 small can chopped green chilies (4 oz)
  • 2 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cans cannellini beans
  • 2 tbsp corn starch
  • 1/4 cup water
  • 1 cup Monterey jack cheese
  • 1 chopped jalapeno (optional)

Place olive oil in a 4-quart stockpot and cook the chicken, onions, and garlic. Once chicken is cooked all the way through add chicken broth, green chilies, beans and seasonings. Place cornstarch in a small bowl, mix thoroughly with water. Pour into the chili and bring it to a boil. Cover, reduce heat to low, and simmer for 20 to 30 minutes. Top each serving with cheese and add chopped jalapeno, if desired. Goes nicely with cornbread on the side.

Variations: For a hotter chili, add the cayenne pepper. For a sweeter chili, substitute 1 can of corn for 1 can of cannellini beans.

***

Book Cover for Rosies Riveting Recipes
Cover photo by Rob 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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

 

 

Pumpkin Walnut Cheesecake Pie

© Can Stock Photo / karenr

Okay everybody. Sing along with me. “It’s the most wonderful time of the year, tra, la, la.” Why? Because it’s Pumpkin Spice season!

This recipe may not exactly be low carb, but who cares?  It’s pumpkin spice season! So what makes pumpkin spice season so special? Well, it’s one of those things that if I have to explain to you, you’ll never understand. Suffice to say pumpkin spice is something you either love, or you can’t stand. There seems to be no middle ground.

If you’re a pumpkin spice fan like I am, you’ll have to give this recipe a try. You may even want to consider serving it with your holiday dinner instead of a traditional pumpkin pie. Did I also mention it’s sinfully delicious? But don’t take my word for it. Give it a try and taste it for yourself

Gayle Martin

PUMPKIN WALNUT CHEESECAKE PIE

  • 2 packages (8 oz) cream cheese
  • 3/4 cup sugar
  • 1 (15 oz) can of pumpkin
  • 2 eggs
  • 2 frozen pie shells, thawed
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt

Topping

  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 1 cup chopped walnuts

Preheat oven to 350F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.

While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.

***

Book Cover for Rosies Riveting Recipes
Cover photo by Rob 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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

Barbecued Ribs Crockpot Style

© Can Stock Photo/
robynmac

My college boyfriend, who I’ll call George, was studying to become an architect. However, had he pursued it, I truly 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. George 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 dump them in a crock pot, pour in a bottle of barbecue sauce, and cook them on low for eight hours. They came out so tender the meat fell off the bone. Neither of us had access to an outdoor grill at the time, but George’s ribs sure satisfied our yen for barbecue.

Over the years I’ve tweaked his recipe, ever so slightly. These days, with food prices on the rise, short ribs are like gold. However, their ugly cousin, the back rib, is cheaper and flavorful. They also work nicely in a crock pot.

I simply stack the ribs in and add a little barbecue sauce between the layers. I’ll then add a little sauce on the top. The sauce becomes watery as it cooks, so I only use a quarter to half a bottle. Then I turn the pot on low and cook for seven to eight hours. I also check them while they’re cooking. If the meat on top gets a little dry I simply spoon some of the sauce from the bottom of the pot over it. Then, once the ribs are cooked, I’ll pour on a little more fresh sauce when I plate them.

I like to serve mine with scalloped potatoes or baked beans. Or both. Some people like corn on the cob and mashed potatoes. Or you may wish to try grandmother’s green bean recipe. Whichever way you choose, it’s a nice recipe for those who don’t have access to an outdoor grill.

Gayle Martin

Cover photo by Rob 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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

 

 

Quick and Easy Taco Soup

© Can Stock Photo/ ccat82

The other day I came across a couple cans of diced tomatoes I bought by accident. They had diced green chilies in them, and I always buy plain canned tomatoes.

No worries. Like Rosie, of the Rosie’s Riveting Recipes historic cookbook, I don’t throw food out. I see mistakes like this one as a happy accident and a chance to try something new and different. So, after browsing a few online recipes for inspiration, I came up with my own creation. It’s so good that I’ll have to make it again.

Gayle Martin

 

QUICK AND EASY TACO SOUP

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cans diced tomatoes with green chilies (14.5 oz), OR
  • 2 cans plain diced tomatoes with one small can diced green chilies
  • 1 can corn
  • 1 can black beans
  • 1 small can tomato sauce
  • 2 cups beef broth or water
  • 1 package taco seasoning mix
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper

Brown ground beef and onion in a skillet. Drain, and place in small stockpot. Add canned tomatoes, green chilies, corn, black beans and tomato sauce. Add beef broth or water and stir well. Add seasonings. Stir, bring to a boil, turn heat to low, and simmer for approximately ten minutes. Top with broken tortilla chips and cheese, or with a dollop of sour cream and chopped green onions.

 

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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

 

 

 

 

 

 

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

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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

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.

 

 

 

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

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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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

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

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 readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

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