Wednesday, September 30, 2009

White Bean Chili From Dana and Publix

The last time that we were all at the beach together Dana made Pulix's Apron Meals White Bean Chili. Amy called last weekend and wanted to prepare it for the weekend. I found the recipe and she did the cooking. It's so easy and yummy- a great Sunday night soup meal.

1 (12 Oz package 50% less fat sausage
1/2 pound turkey breast
1 10 oz bag frozen seasoning blend (onions, bell peppers, and celery) or use fresh
1 tablespoon roasted garlic
1 (1.25 ounce) package taco seasoning mix
2 (15.8 ounce) cans great northern beans undrained
1 14 oz can chicken broth
1 (4.5 ounce) can chopped green chilis
1 16 ounce can refried beans with green chilis

Preheat large saucepan on mediium high heat 2-3 minutes. Add sausage, ground turkey, seasoning blend, and garlic. Brown 10-12 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks. Stir in dry seasoning mix. Cover and cook one minute. Stir in beans (including juice) and remaining ingredients. Cover and bring to boil. Serve

Tuesday, September 29, 2009

Grandma Bailey's Pear Salad

I don't know how such an easy to make side dish that is particularly strange can hold so many happy memories for the Bailey family. Sunday dinner isn't complete if it is not served. It has to be made just right, and always with Miracle Whip, never mayonnaise. It is a "must" with roast beef, potatoes, and carrots. Mandy and Aunt Phyllis can even prepare a plate of pear salad.

Grandma Bailey's Pear Salad

Line a large platter with lettuce leaves-some people may even eat the leaves so wash carefully
Drain a large can of pear halves and arrange on lettuce.
Place about a tablespoon of Miracle Whip in the indented center of each pear.
Sprinkle shredded cheddar cheese on the Miracle Whip.
Top each pear with a Maraschino Cherry.
Delectable and Delicious!!!

Monday, September 21, 2009

Easy Weeknight Entertaining-Creamy Chicken Bake

The 1983 Southern Living Annual Recipe Bible had a section "easy weeknight entertaining". All of the kindergarten teachers went home and cooked every night. We all fixed this recipe for company and thought that we were preparing "gourmet" because the chicken soup was mixed with wine. This is a great weeknight recipe. It can be prepared and on the table in one hour. The stuffing gives the chicken a very nice crunch and the kids will love the saucy taste.

Creamy Chicken Bake

6 skinless boneless chicken breasts
6 slices swiss cheese
1 can cream of chicken soup
1/3 cup dry white wine
1 cup stuffing mix-from bag
1/4 cup melted butter

Place chicken breasts in greased 9X13 baking dish. Salt and pepper to taste. Place sliced cheese on breasts. Mix soup with wine. Pour over breasts. Sprinkle stuffing mix over all, drizzle with melted butter. Bake at 350 degrees for 45 to 50 minutes.

Tuesday, September 15, 2009

Cub Scout Congo Bars

When I was a Cub Scout Den Mother in the early 1980's we had to provide refreshments for our little Scouts along with prepare all of the activities and come up with games to keep the little fellows occupied. One of the favorite treats were Congo Bars. Donna Patterson first prepared them for the group and we served them with little half pint milk cartons. Donna had four little boys and always had great recipes and ideas. Here is her recipe:

Congo Bars

2/3 cup butter or margarine, melted
1 box light brown sugar
3 eggs
1 teaspoon vanilla
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
12 ounces milk chocolate chips

In a large bowl, combine butter and brown sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Sift dry ingredients and add to the sugar mixture. Stir until well mixed. Add nuts and chocolate chips. Pour into greased 15 X 10 baking dish. Bake at 350 degrees for 25 minutes. (don't overbake)

Wednesday, September 9, 2009

MeMe's Potato Salad-All The Secrets

MeMe's Potato Salad - Here's the Secret
Whenever we have a family gathering or special occasion, I am always asked to bring the potato salad. I have tried to tell my family and friends exactly how it is made, but they swear that it doesn't taste the same. Here are the secrets. Use five pounds red skinned potatoes. Peel and boil cubes of potatoes in well salted water. Throw in three eggs to boil around the last ten minutes-this just saves on clean up time. When done, drain potatoes and leave in pot to cool. This is what helps them keep their shape and not turn into mashed potato salad. When completely cool start adding mayo or Miracle Whip-never use reduced fat-and squirt in mustard. Salt and pepper again to taste. Chop boiled eggs and use Mt Olive sweet gherkins that have been cubed into small pieces-pickle relish just doesn't get it. Add chopped olives stuffed with pimentos for their tart flavor and color. You have to taste as you go-keep plenty of spoons available to avoid double dipping. Add mayo and mustard until you get that perfect blend of flavors. We don't add onions or celery, because the children and Michael just can't stand either raw. If done right, this recipe creates the perfect potato salad-at least as far as the Bailey's are concerned. Remember, completely cool the potatoes and never use pickle relish-always chopped gherkins. Oh, I almost forgot another secret, pour in a little pickle juice when adding in the gherkins. YUMMY!

Monday, September 7, 2009

Meatballs Italiano

Actually, this is a recipe that I have never made before. Often, Walter would cook Italiano on Saturday nights. I found his meatball recipe and decided that you all would enjoy making these for your families. It made tons, I have freezer bags full. Be prepared for spaghetti and meatballs on your next visit home.

Meatballs Italiano

2 pounds ground beef
2 eggs lightly beaten
1 cup water
1 cup Progresso Italian Bread Crumbs
1/2 cup grated Parmesan Cheese
1 clove garlic minced
salt, pepper, Italian seasoning
1/4 cup olive oil
1 large jar chunky style spaghetti sauce

In a large bowl combine beef, eggs, water, 1/2 cup of the bread crumbs, onion, parmesan cheese, garlic, (salt, pepper, and italian seasonings to taste). Measure out 1/4 cup of the mixture;form into a ball. Roll meatball in remaining breadcrumbs to coat. Repeat with remaining meat mixture and breadcrumbs. In a large skillet, heat oil until hot. Add meatballs, brown on all sides. Add spaghetti sauce, simmer until meatballs are cooked through-around 20 minutes. Serve with extra parmesan cheese over spaghetti sauce, or on a hoagie roll as a sub.
The meatballs are delicious-and do not even compare with the frozen bagged variety that we have become accustomed to using. Also, there were plenty left for freezing-even if you are feeding 6 people.

Tuesday, September 1, 2009

Strawberry Cream Pie

In the late 70's Philadelphia Cream Cheese Pies were the craze. My husbands friends would often travel through Wauchula when traveling to and from State Farm's Fl office in Winter Haven. His friend Brian always planned to be traveling through Wauchula around lunch time and I knew that this Strawberry Cream Pie was his favorite. I even gave his wife the recipe, but he said that it just didn't taste the same.Here is the famous Strawberry Cream Pie, Wauchula style.

Strawberry Cream Pie

1 Box Keebler Graham Cracker Crumbs-use the graham cracker pie crust recipe on the box for the baked 9 inch crust. An already prepared crust will not do justice to this pie.
1 8 oz package Philadelphia Cream Cheese, softened
1/4 cup granulated sugar
1 teaspoon high quality vanilla-madagascar preferably
Dash of freshly ground nutmeg
1 cup strawberry slices
1 cup heavy whipping cream
1/3 cup sifted confectioners sugar

Combine softened cream cheese, granulated sugar, vanilla, and nutmeg. Beat with mixer until smooth. Mash 3/4 cup of the strawberry slices; stir into cream cheese mixture. Whip cream with confectioner's sugar until stiff peaks form; fold into cream cheese mixture. Fold remaining strawberries into cream cheese mixture;spoon into crust. Chill several hours or overnight. Garnish each slice with a whole strawberry if desired.