Chicken Baked in Cream

Both boneless, skinless chicken breasts or thighs, or bone-in chicken pieces work equally well in this recipe. Use 6-10 pieces of chicken (depending on size), to fill the baking dish.

• 3/4 c. flour
• 1 tsp. each: salt & pepper
• 1 tsp. paprika
• 2 tsp. poultry seasoning
• 2 T. butter
• 2 T. vegetable oil, a little more, if needed
• 6-10 chicken pieces
• 2 c. heavy cream
• Paprika

Preheat the oven to 300, and grease a large baking dish.

Mix together the flour and seasonings in a large, plastic freezer bag. Shake the chicken pieces, a few at a time, in the flour to fully coat.

Heat up the butter and oil in a large saute pan set over medium-high heat. Place the floured chicken in the pan and saute on both sides until golden brown; about 10 minutes.

Transfer the chicken to the prepared casserole dish. Pour cream over; then sprinkle with additional paprika. Cover and bake for 2 hours, until chicken is tender. Garnish with sprigs of fresh parsley, if desired.

This dish makes it's own cream gravy, so a good side dish would be mashed potatoes, and green peas to add a little color.

Horseradish Meat Loaf

• 4 slices wheat bread, ground in a food processor
• 1/4 c. milk
• 1/4 c. prepared horseradish
• 1 egg, beaten
• 2 T. Dijon mustard
• 2 T. chili sauce
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1-1/2 lb. ground beef
• chili sauce or ketchup, for garnish

Preheat the oven to 350.

In a large mixing bowl, soak the bread in the milk until soft. Next, stir in remaining ingredients and blend until well combined.

Shape into a loaf in a greased casserole dish, adding chili sauce or ketchup to the top of loaf, if desired. Bake for about 1 hour, until browned and cooked through.

Remove from oven and let rest for 10 minutes before slicing.

We usually double the recipe. The leftovers make great meatloaf sandwiches to eat throughout the week.

Four-Day Coconut Cake

• 1-1/2 c. sugar
• 2 c. sour cream
• 6-1/2 c. flaked coconut
• 18 oz. box French Vanilla cake mix

In a mixer bowl, combine the sugar, sour cream and coconut. Transfer to a tightly covered container and refrigerate for 24 hours.

Prepare and bake the cake in 2 9-inch layer pans according to the box directions. Cool the cakes before removing from the baking pans, then put into refrigerator to chill.

Split each cake layer in half. Divide the filling into fifths (score the top of the mixture with a knife). Place one-fifth of the mixture between each layer. Then, with the remaining two-fifths, frost the sides and top of cake. Store in the refrigerator for 2-3 days before serving.

Ruby Cranberry Sauce

The amount of pectin in the cranberries varies from year-to-year, so sometimes this will turn out a little runny, or quite thick. Serve in little ramekin dishes on the side of the dinner plate. Make extra because it freezes very well.

• 3-1/4 c. sugar
• 2 c. hot water
• 2 tsp. ground cinnamon
• 2 (12 oz.) bags cranberries, washed & looked over
• 3 T. grated orange zest

Preheat the oven to 350. Combine the sugar, water and cinnamon in a 9 X 13-inch glass dish. Place in the oven for about 15 minutes, until the sugar dissolves, stirring occasionally. Add the cranberries and bake, uncovered, for 45 minutes without stirring.

Remove from the oven and stir in the orange zest. Let the mixture stand until cooled, without stirring. If you think the sauce is too thick, add a bit of orange juice. Keep refrigerated.

Hearty Beef Barley Soup

• 2 lb. chuck roast, cut into 1" cubes
• 2 T. vegetable oil
• 1 lg. onion, chopped
• 64 oz. beef stock
• 16 oz. diced tomatoes, undrained
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2/3 c. quick-cooking barley
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1 tsp. dried thyme
• 1/2 c. finely chopped, fresh parsley

In a large stockpot, braise the beef in the hot oil for 10 minutes; add in the onion, and continue browning for 15 minutes longer, stirring occasionally. Stir in the stock and tomatoes; cover and simmer for 1-1/2 hours.

Add the rest of ingredients, except for the fresh parsley; cover and cook until the vegetables are tender, about 30 minutes. Add in the parsley, stir and serve.

To freeze: allow to cool completely. Ladle into plastic freezer bags, or rigid containers making sure to leave at least 1/4" head space.

Creamy Kidney Bean Salad

• 2 (16 oz.) cans red kidney beans, drained
• 4 hard-cooked eggs, peeled & chopped
• 1 med. onion, chopped
• 2 celery ribs, chopped
• 1/3 c. chopped, fresh parsley
• 1/4 c. sweet pickle relish
• 1/2 c. mayonnaise, more to taste
• 2 T. sugar
• 1 tsp. cider vinegar
• salt & pepper, to taste
• dash celery seed, optional

Combine all ingredients in a large bowl; mixing well to fully combine. Cover and chill several hours before serving. Serves 6.

Mexican Baked Chicken

• 14.5 oz. can stewed tomatoes
• 1 T. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• Sprinkle salt
• 2 lb. chicken (bone-in pieces, or boneless, skinless breasts or thighs)

Preheat the oven to 400. Grease a casserole dish.

Pour the tomatoes into the dish, add in spices and stir to combine. Lay chicken pieces on top of tomatoes, sprinkle with a little extra chili powder and salt. Bake uncovered for 30 minutes. Baste with some of the tomato juices; continue baking for 20 minutes longer, or until done. Serve over rice with a side of refried beans.
Serves 3-4, but easily doubled.

Beef Pot Roast

• 3 lb. beef chuck roast, trimmed of fat
• salt & pepper, to taste
• 1 tsp. dried thyme
• 2 crumbled bay leaves
• 1 lg. onion, sliced

Place the roast in a greased 9 X 13-inch casserole dish. Sprinkle with salt, pepper, thyme and bay leaves. Lay onion slices on top and around roast. Cover tightly with foil (don't remove or peek under during cooking time). Place in oven and set the temperature to 275. Cook for 5 hours (if not yet tender, leave in for another hour, or so). Let roast stand for 10 minutes before slicing or shredding. Serves 6.

Tuna w/ Cream Cheese Sandwiches

• 8 oz. cream cheese
• 2 T. cocktail sauce, chili sauce or ketchup
• 2 T. chopped, fresh parsley
• 2 T. finely minced onion
• 1/2 tsp. dried dill weed
• 1/2 tsp. hot red pepper sauce
• 2 (6 oz.) cans water-packed tuna, drained

Combine all ingredients together well (best if you use an electric mixer). Refrigerate for at least 4 hours, best overnight. Serve on buttered dark bread, such as pumpernickel.

Sauerkraut Apple Cake

An Amish recipe. Very moist, with a hearty texture; like carrot cake. Freezes well.

• 2 c. flour
• 2 tsp. baking powder
• 3 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1 c. sugar
• 1/2 c. brown sugar, packed
• 4 eggs
• 1 c. vegetable oil
• 16 oz. sauerkraut, rinsed and well-drained
• 1 apple, peeled, cored, finely chopped
• 1 c. coarsely chopped walnuts or pecans

Preheat oven to 325. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg; set aside.

In another large bowl, combine the sugars and whisk in the eggs, then the oil; blend well. Stir in the drained sauerkraut, apples and nuts. Add the dry ingredients and stir, just until moistened.

Pour into a greased 9 X 13-inch glass dish, and bake for 35 minutes, or until the top springs back when touched lightly. Cool the cake completely before frosting.

Frosting:

• 8 oz. cream cheese
• 1/2 c. butter (no substitutes), room temperature
• 1 lb. powdered sugar
• 2 tsp. vanilla
• 2 tsp. ground cinnamon
• 1 T. grated orange zest
• pinch salt

Beat the cream cheese and butter until well blended. Gradually add in the sugar, then the vanilla, cinnamon, orange zest and salt; beat well. Spread on the cooled cake. Keep refrigerated. Serves 12.

Corn Cakes

• 1-1/3 c. buttermilk, room temperature
• 1 tsp. baking soda
• 3/4 c. yellow corn meal
• 1/4 c. flour
• 1 tsp. salt
• 1 tsp. sugar
• 1 egg
• 1 T. corn oil, or melted bacon fat

In a small bowl, mix together the buttermilk and baking soda. Let set for 5 minutes; it will foam up.

In a medium bowl, mix together the cornmeal, flour, salt and sugar.

In a large mixing bowl, beat the egg slightly and stir in the oil or bacon fat. Add the buttermilk mixture and combine well. Add the dry ingredients all at once and beat until well blended. The batter will be very thin.

Preheat a frying pan or griddle over medium-high heat and lightly grease. Drop the batter by 1/4 cupfuls and fry for 1 to 1-1/2 minutes per side.

Serve hot with maple syrup, or molasses. Serves 6.

Strawberry Fizz Jello Salad

• 6 oz. cherry jello
• 1-1/2 c. boiling water
• 2 (10 oz.) pkgs. frozen strawberries, thawed
• 10 oz. can crushed pineapple, undrained
• 8 oz. ginger ale
• 1/4 c. diced pecans, optional

Dissolve jello in boiling water. Stir in the thawed strawberries,  pineapple, ginger ale and nuts, if using. Pour into a 13 X 9-inch casserole dish, or individual bowls.

Easy Chocolate Cream-Filled Torte

• 1 frozen pound cake, thawed
• 1/2 c. powdered sugar
• 1/4 c. baking cocoa
• 1 c. very cold whipping cream
• 1 tsp. vanilla

Cut cake horizontally to make 4 layers. Stir together the sugar and cocoa; add whipping cream and vanilla and beat at medium-high speed until stiff.

Place bottom layer of cake onto a serving platter; spread with 1/3 of the cream mixture. Place next layer of cake on top of the cream layer, etc. until all the cream has been used. (There are 3 layers of cream filling, and then a chocolate glaze on the top).

Spoon chocolate glaze on top of cake, allowing it to drip down the sides of the cake. Garnish with slivered almonds arranged in the shape of flowers, if desired. Allow glaze to harden in the refrigerator, then cover cake with plastic wrap.

Chocolate Glaze:

• 2 T. butter or margarine
• 2 T. baking cocoa
• 2 T. water
• 1 c. powdered sugar
• 1/2 tsp. almond extract

The Perfect Chocolate Cake

• 2 c. sugar
• 1-3/4 c. flour
• 3/4 c. baking cocoa
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• 1/2 c. vegetable oil
• 2 tsp. vanilla
• 1 c. boiling water

Preheat oven to 350. Grease and flour 2 (9-inch) round cake pans, or a 9 X 13-inch baking pan.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 3 minutes. Stir in boiling water (batter will be very thin-don't worry!). Pour batter evenly into prepared pans.

Bake 30-40 minutes (depending on pan size), or until toothpick inserted in center comes away clean. Cool 10 minutes in pan before removing to a wire rack to cool completely.

Chocolate Frosting:

• 1/2 c. butter or margarine
• 2/3 c. baking cocoa
• 3 c. powdered sugar
• 1/3 c. milk
• 1 tsp. vanilla

Melt butter; stir in cocoa. Alternately add powdered sugar and milk, beating to desired consistency. Add more milk, if needed. Beat for 2 minutes. Stir in vanilla last. Makes 2 cups of frosting.

Chocolate Raspberry Bars

• 1-1/2 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 egg, beaten
• 1/4 c. milk or cream
• 1/2 tsp. vanilla
• 1 c. seedless raspberry preserves
• 3/4 c. chocolate chips

Heat oven to 400. Grease a 13 X 9-inch baking pan.

Stir together the flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed until well blended.

Reserve 1/2 cup of mixture for topping. Press the rest into the bottom of baking dish (there should be a very thin layer). Spread preserves evenly over dough, then scatter chocolate chips over top. Drop reserved dough by half teaspoons over chips.

Bake 20-25 minutes; until golden. Cool completely; then cut into 24 bars.

To freeze: Place the cooled bars in freezer bags (remove as much air as possible), or rigid plastic containers for up to 3 months. Thaw at room temperature when needed.

Eggs with Soy Sauce over Rice

Very inexpensive, filling and tasty meal.

• 2 eggs per person
• butter
• cooked rice
• soy sauce

Cook the eggs in a little butter, over-easy. Fill shallow bowls with rice; top with eggs and drizzle a little soy sauce over.

For extra protein, and hunger-staving power, stir in some cooked black beans with the rice.

Eggs in Purgatory

• 2 garlic cloves, minced
• 1/4 c. onion, finely chopped
• 2 T. olive oil
• 2 c. canned tomato puree
• 4 fresh basil leaves, torn into pieces
• salt & pepper, to taste
• 8 eggs
• Parmesan cheese

In a skillet, cook the garlic and onion in the oil until golden brown. Add the tomatoes, basil and salt and pepper to taste. Bring to a simmer, and cook for 15 minutes, until thickened.

With a spoon, make 8 wells in the tomato sauce. Break an egg into each well. Sprinkle with the cheese. Cover and cook for 3 minutes, or until eggs are set.

Serve with a crusty bread to mop up the sauce.

Macaroni and Eggs

My mother would call this "a day before payday meal", meaning it's super-frugal, and made with things you already have in the house. If you need to stretch your grocery budget, this is filling, and pretty tasty.

• 2 T. butter
• 10 eggs, beaten
• 2 c. macaroni, cooked
• salt & pepper, to taste

Heat the butter in a skillet, stir in the eggs and cook as for scrambled eggs. When almost set, stir in the prepared macaroni. Season to taste. Serves 4-5.

Classic Sugar Cookies

I've tried many sugar cookie recipes, but this is the one I keep coming back to.

• 1 c. Crisco butter shortening
• 1-1/2 c. white sugar
• 1/2 c. firmly packed brown sugar
• 2 T. milk
• 3 lg. eggs, lightly beaten
• 2 tsp. vanilla
• 4-1/2 to 5-1/2 c. flour
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. cream of tartar
• 1 tsp. salt

Combine shortening and sugars in large bowl; beat at medium speed for 2 minutes. Add milk. Beat in eggs, one at a time. Add vanilla. Continue beating at medium speed until all ingredients are fully incorporated and the mixture looks light and fluffy.

Whisk together the dry ingredients (start with 4-1/2 cups flour). Mix into shortening mixture until well blended. Add more flour if necessary. The dough should just start to pull away from the sides of the bowl. Chill for at least 1 hour before rolling out on a floured board.  I have found these taste best when cut a little thicker; a little more than 1/4".

Bake at 350 for 10 minutes, or just until they start to turn just a little golden around the edges. Allow to cool on the baking sheet for 5 minutes, before cooling completely on a wire rack.  Frosting recipe follows.

The baked cookies freeze very, very well. 

FROSTING:
4 c. powdered sugar
1/3 c. Crisco butter shortening
2 tsp. vanilla extract
6 T. cold milk

Blend together the sugar and shortening. Slowly add in the milk; using more or less as necessary to reach a desired consistency. Beat for at least 5 minutes, until smooth and fluffy. Add in food colorings as desired.

Garlic Mashed Red Potatoes

• 3 lb. red potatoes, scrubbed
• 6 cloves garlic, peeled and sliced
• 4 T. butter
• 1/2 c. milk (more, if needed)
• salt & pepper, to taste

Cut the potatoes into chunks (leave peels on). Add the potatoes and garlic into a large pot; cover with water. Bring to a boil over high heat, then reduce heat, cover and simmer for 20 minutes, or until potatoes are tender. Drain well. Mash with the butter and milk, season with salt and pepper.