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.
If you like ribs and barbeque then be sure to check out the Rosie’s Riveting Recipes cookbook for delicious historic barbeque style recipes.
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.
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.
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.
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.
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.
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.
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.
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 Recipeshistoric cookbook, I’m sure Rosie would have approved. Enjoy.
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.
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.
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.
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.
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.
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.
Pumpkin Cheesecake pie
2 8-ounce packages cream cheese
¾ cup sugar
1 can pumpkin puree (15 ounce)
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.
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.
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.
I’m not a big fan of frozen dinners, but when I was a teenager my mother used to buy Stouffer’s Chicken Divan. I loved it. It was divine. I’m not sure if they still make it or not, however, I’ve tweaked a couple of Campbell’s Soup recipes together 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.