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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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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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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My Homemade Chicken Divan

© Can Stock Photo/
roxanabalint

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.

Gayle Martin

CHICKEN DIVAN

(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.

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

The Rosie’s Riveting Recipes historic cookbook contains many delicious historic chicken recipes that you may also wish to try. Please click here for a free preview.

 

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Chocolate Chip Oatmeal Cookies

© Can Stock Photo / NorGal

Sometimes you want a chocolate chip cookie. Other times you want an oatmeal cookie. Why not have both at the same time? While this delicious recipe isn’t included in the Rosie’s Riveting Recipes historic cookbook, it’s nonetheless easy to prepare, and delicious.

By the way, I use almond extract instead of vanilla, and it really gives the cookies some extra zing.

Gayle Martin

Chocolate Chip Oatmeal Cookies

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2  cup white sugar
  • 2 eggs
  • 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.

Cover photo by Robert Resetar.

Preview for Free on Amazon

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Larry’s Italian Wedding Soup

© Can Stock Photo/ bruhum

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 contemporary 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.

Gayle Martin

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
  • 1 egg

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

Rosie’s Riveting Recipes includes many delicious historic soup recipes. Please click on the link for a free preview.

Cover photo by Robert Resetar.
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