Rosie's Riveting Recipes

Other Thanksgiving Ideas

We’re living in some interesting times with ridiculously high food prices and supply chain disruptions. Rosie lived through similar times herself. In her day, even with rationing, grocery shelves were empty and many items, such as sugar, were very difficult to come by. So, if you’re having trouble finding the ingredients for the traditional Thanksgiving dinner, or if you simply want to try something new, here are a few suggestions.

Ham

Ham has been a popular Thanksgiving option for as long as I can remember. Some families serve both ham and turkey. I also have friends whose kids who are allergic poultry, so ham is their traditional holiday meal. It goes well with sweet potatoes too, so bring on the candied yams.

Venison

For those families who are into hunting, venison, or even elk, could be served at Thanksgiving. In fact, I recall once reading an article about the first Thanksgiving feast, and they didn’t have turkey and stuffing. Instead they had local cuisine, which included venison. Keep in mind, however, that wild game tends to have a, “gamey,” flavor which many people don’t like, so it might be a good idea to offer ham, or another dish, for those who don’t like venison.

Lobster

The article I read also said lobster was another served at the first Thanksgiving. Makes sense, as we all know New England is famous for its lobster. You know, I could really, seriously, get into this one. I love lobster, so throw in some red potatoes and corn on the cob, and I’ll be a really happy camper. I may have to serve this myself sometime.

Chicken

I’ve never been overly fond of turkey. It tends to be too dry for my taste, and it’s simply not that flavorful. So last year I began new Thanksgiving tradition. I roasted a chicken instead of a turkey, and it was so much better. Juicier, more flavorful, and I can serve with with stuffing and mashed potatoes and gravy. There are also fewer leftovers. Roasted chicken works well for small gatherings, and for a bigger gathering you can probably get two chickens in your turkey roaster. Then, the following day, I make white chicken chili with the leftovers.

So, there you have it, and I’m sure you can come up with other favorite dishes yourselves. I know my favorite Thanksgiving memories aren’t about the food itself. They’re about the family, and friends, I shared it with.

Gayle Martin

The Rosie’s Riveting Recipes historic cookbook is available on Amazon, Barnes&Noble.com, and other online booksellers.

Classic Swiss Steak

This is a classic recipe I learned from my mother, and it’s become one of my personal favorites. It’s easy to prepare and tasty. Best of all, it’s delicious, so enjoy.

CLASSIC SWISS STEAK

2 pound round steak, 1 inch thick
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil
¼ cup beef broth or water
1 onion, chopped
½ bell pepper, chopped
1 can diced tomatoes
Salt and pepper to taste

Mix flour, salt and pepper together in a bowl. Cut round steak into 5 or 6 pieces and coat both sides with the flour mixture. Pour oil into skillet, turn on heat to medium, and brown steaks until brown, approximately 7 to 10 minutes per side. Add broth, cover and reduce hit to low. Simmer for 1 hour, adding more broth or water as needed. Turn steaks over, add onions, bell pepper, and canned tomatoes. Season with salt and pepper to taste. Simmer an additional 30 minutes or until vegetables are tender.

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 WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World WarII ration recipes with short tales of life on the American home front interspersed throughout.

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

Banana Muffins

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.

Corn Pudding

from the pages of Rosie’s Riveting Recipes

This recipe is such a classic, and so simple I’m surprised neither my mother, nor any of my grandmothers, ever prepared it. It is, however, included in the Rosie’s Riveting Recipes historic cookbook, and it’s one of the easiest recipes in the entire book. The results are delicious. The pudding has a rich, buttery flavor, making it the perfect, flavorful side dish. Enjoy.

Gayle Martin

CORN PUDDING

3 eggs
2 cups fresh or canned corn
2 tablespoons melted margarine
salt and pepper
2 cups milk

Beat the eggs. Add all the other ingredients and salt and pepper to taste. Pour into a greased baking dish, place in a pan of hot water, and bake in a moderate oven, (350F) for about 1 hour or until set in the center. Yields 6 servings.

Note: A 15.5 ounce can of corn works nicely for this recipe.

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.

Last-Minute Tomato Soup

from the Rosie’s Riveting Recipes Cookbook

I’ve had to make a few lifestyle changes because my hypertension has become chronic. Two years of lockdowns, mask mandates and 24/7 fear mongering would elevate anyone’s blood pressure. However, my medication was no longer working, and nothing else we tried was working either. So, I decided to put myself on a low sodium diet.

It really wasn’t hard. I stopped eating fast food and processed foods, and I started reading food labels. I was shocked at the amount of salt hidden in our foods. It’s way more than our bodies need. So, I’ve gone back to eating real food made from scratch, just like in Rosie’s day. I’d forgotten how good real food actually tasted.

Today’s recipe is an easy to make alternative to canned tomato soup, and if you’re worried about salt simply use low sodium or salt free tomatoes.

By the way, my blood pressure has dropped. I’m also losing weight and I feel so much better.

Thanks, Rosie.

Gayle Martin

Last Minute Tomato Soup

1 cup cooked tomatoes
3 cups rich milk*
³/₄ teaspoon salt
¹/₄ teaspoon pepper
1 tablespoon butter, (if desired)

Stir tomatoes well to break up the pulp and juice. Add milk. Heat, stirring frequently. Add salt and pepper and butter, if desired. Serve immediately. Makes 4 servings.

Modern adaptation: Used canned, diced, Italian-style tomatoes to create a flavorful, elegant soup.

* 1940’s term for condensed milk

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

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.

***

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

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.

***

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, Barnes&Noble.com and other online booksellers.

Pumpkin Walnut Cheesecake Pie

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.

***

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.

Southern Chicken Pie

The other day I was looking for a chicken and dumplings recipe, and this gem, from the Rosies Riveting Recipes historic cookbook, can be easily adapted for making chicken and dumplings. It’s also an easy way to use up leftover rotisserie chicken, or holiday turkey. Best of all, it’s delicious.

SOUTHERN CHICKEN PIE

1¹/₂ cups chopped celery
¹/₂ cup chopped green pepper
¹/₂ cup sliced mushrooms (optional)
6 tablespoons butter
8 tablespoons enriched flour
4 cups milk (or half chicken broth and half milk)
3 cups cooked, sliced chicken

Pan-fry celery, green pepper, and mushrooms in butter until tender. Remove from butter; add flour; mix well. Add milk gradually, stirring constantly, until thickened. Add celery mixture and chicken; blend well. Season to taste. Turn into 2¹/₂ quart casserole or baking dish. Top with the following:

Baking Powder Biscuit Crust

2 cups sifted flour
3 teaspoons baking powder (or 2 teaspoons double-acting)*
¹/₂ teaspoon salt
¹/₄ cup shortening
³/₄ milk

Sift flour once, measure; add baking powder and salt; sift together. Cut in shortening until mixture resembles coarse meal. Add milk all at once, mixing until all flour is dampened. Turn out on floured board; knead lightly for a few seconds to smooth out dough. Roll out to fit over casserole. Place over chicken mixture. Bake in hot oven (425 F) about 25 to 30 minutes until crust is done. Serve immediately. Serves 8 to 10.

Modern adaptation: Carrots can also be used. Dough can also be placed over chicken mixture dumpling style.

* Most modern baking powder is double-acting.

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

Chicken Enchilada Casserole

My parents bought an Airstream trailer shortly after my dad retired and they joined an Airstream club. They spent many years going on caravans and attending Airstream rallies where potlucks were the order of the day. It was a wonderful time in their lives. My mother brought this recipe home from one of their Airstream rallies and served it at a family get-together. We all loved it.

Fortunately, she shared the recipe with me. Generally speaking, I’m not a big casserole fan. This recipe, however, is an exception. It’s very tasty and super easy to prepare. You simply add the layers, bake, and go. I’ve taken it to many a potluck dinner, and it’s always been a big hit.

CHICKEN ENCHILADA CASSEROLE

4 to 6 chicken breasts, cooked and chopped*
1 large bag of restaurant style tortilla chips
Diced green chilies (8 ounce can)
1 cup corn
1 15 oz. can of black beans
2 cans cream of chicken soup
1 can cream of mushroom soup
1/2 cup chicken broth or water
2 cups cheddar or Mexican blend cheese
breadcrumbs (optional)

Coat a 9 x 13 inch baking dish with cooking spray. Break the tortilla chips and cover the bottom of the pan, about 1/4 inch thick. Add chopped chicken breasts, green chilies, corn and black beans. Blend the soups and chicken broth together in a medium sized mixing bowl and pour over top. (Add more liquid if thinner sauce is desired.) Cover the top layer with cheese and add the breadcrumbs, if desired. Bake at 350F for 35 to 45 minutes or until sauce is bubbling and the cheese is melted and slightly browned.

Variations: Use jalapeno or chipotle peppers instead of green chili peppers for a spicier casserole. Turkey can be used instead of chicken.

*Two 9.75 ounce cans of chicken may be used instead of fresh chicken.

***

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.