Saturday Thoughts...Use It Up...Dried Tortellini Alfredo

 

I wanted a dish that used that last of a half pint of heavy cream, so Alfredo-one of our favorite meals!  I always keep good block Parmesan that I shred in my food processor and package in small packages in the freezer.  I looked through my freezer Use It Up Box, and found that I had some mushrooms and ham slices that needed to be used. 
I could have made this dish today with any kind of pasta, but I had tortellini…one of our favorites. While I like fresh, refrigerated tortellini, the packages are just too big for 2 servings.  Dried tortellini, either Barilla or Priano (at Aldi’s) work well, taste good and you can use part of a package and use the rest later than you could the fresh pasta. 
I have made versions of this dish with shrimp or chicken as well as ham, or you can leave out the protein and make it a side dish and serve it with your meat, chicken or seafood.  Use a vegetable of your choice…make it your own.
                 Dried Tortellini in Alfredo Sauce for 2
  4         ounces  dried tortellini, cheese filled
  1         tablespoon  onion peeled and diced
  2          teaspoons  extra virgin olive oil
     1/3  cup  Peas -- fresh or frozen
     1/2  cup  heavy cream
  2         tablespoons  mushrooms -- sliced 
  2         tablespoons  parmesan cheese
  3-4      ounces  Ham -- or shrimp, chicken in bite size pieces
BRING a large pot of water to boil.
COOK tortellini according to the package directions.
SAUTE onion, mushrooms and meat or shrimp with olive oil in a large skillet over medium heat until translucent, about 4 minutes
REMOVE a couple of tablespoons of hot pasta water and reserve for sauce.
DRAIN tortellini  over the peas in a colander and add  with the cream to the contents of the skillet or wok until thickened, adding reserved pasta water if needed.
STIR in cheese before serving

Small Recipes...One-Pot Chuckwagon Chow

Here’s a recipe from "Taste of Home Down HomeCooking for 1 or 2" that’s similar to others I’ve made, but it’s great to have it already cut down to just the right size for two.                    

I made it in my 8 inch diameter, number 5 Griswold cast iron skillet.  It’s a twenty-minute meal that’s basically an easy can opener type recipe for me, I already keep frozen chopped onion and pepper in the freezer, and I patty up hamburger for the freezer, and two of them were the right amount for this recipe.  I freeze the leftover beans and tomato sauce flat in freezer bags, and keep them in my use-it-up stash in the freezer.  You can sub in frozen corn or a half can of golden hominy for the corn.  

Serve it with a few crackers and a small side salad and you have a hearty, high-fiber meal in a hurry with no leftovers.  This is one way to use a half can of kidney beans left from Bean and Bacon Salad for 2.  

              One-Pot Chuckwagon Chow  

     1/3       pound  lean ground beef  

  1              small  onion -- chopped 

     1/4       cup  chopped green pepper 

  1              garlic clove -- minced 

  1              can  whole kernel corn -- (7 ounces) drained 

     3/4       cup  cooked or canned kidney beans -- rinsed and drained 

     1/2       cup  tomato sauce 

  1              tablespoon  chili powder 

     1/8       teaspoon  pepper 

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.

Yield:  Makes 2 servings

Each serving:  488 Calories; 17g Fat (30.8% calories from fat); 32g Protein; 54g Carbohydrate; 21g Dietary Fiber; 57mg Cholesterol; 480mg Sodium.

Russian Sheperd's Pie

 Polly Clingerman has three cookbooks published, that I know about and I have all three. The one this recipe comes from is Polly Clingerman”s Dinner Companion.

This is so good and very easy to make. A nice twist on Shepherd Pie the crust is on the bottom and the cottage cheese and swiss cheese make a silky custardy top. Not a true shepherd pie as there are really no vegies except onion more of a egg and cheese type. Either way, great eating. If you use GF biscuit mix it becomes something Celiacs can eat also. However this time I just saved some of the filling and put it in to heat through when I added the swiss cheese. I served this with Harvard Beets to try to keep with the Russian theme.

Russian Shepherd’s Pie

Prep Time: 20 minutes    Cooking Time: 25 minutes

CRUST

2 cups biscuit mix regular or Gluten Free biscuit mix

1 egg slightly beaten

¼ cup milk

FILLING

1 ½ pounds lean ground beef

½ cup chopped onion

½ teaspoon salt

½ teaspoon dry Italian herb mix (check for gluten if you need GF)

¼ teaspoon black pepper

1 clove garlic minced

TOPPING

1 egg slightly beaten 
2 cups creamy cottage cheese (not low fat)

½ cup shredded Swiss cheese

  Preheat oven to 375°

In a skillet over medium heat, brown the ground beef, onion, salt, Italian herbs, pepper and garlic. Drain off any excess fat when the ground beef is brown.

 Meanwhile, in a medium bowl combine biscuit mix, egg and milk. Pat it out to ½” thick and spread it into a lightly greased 9 or 10 inch pie plate. Set aside.

 In a small bowl combine the 1 beaten egg and cottage cheese.

 To assemble, spoon meat mixture into the dough lined pie plate, Spoon the cottage cheese mixed with the egg on top and lightly spread over meat mixture. Bake at 375° for 15 minutes. Top with the shredded Swiss cheese and return to oven, bake 10 minutes more until cheese is melted and the topping is set. Cool slightly and cut into pie wedges and serve.

Honey-Mustard Breaded Chicken

I was looking for a recipe for breaded chicken that didn’t require an egg…this is it.   The combination of mustard and honey is one we like, and you can taste that deliciousness in the finished dish. 

Combining the mustard with the bread crumbs isn’t as easy as it sounds; use a fork.   I usually pound out my chicken breasts when I purchase them; and package them that way for the freezer, which confines that mess to one time for several meals and  made this recipe much faster right before mealtime.  Any breading on meat or poultry keeps it from drying out.  Don't overcook your chicken, it really cooks quickly.                

Honey-Mustard Breaded Chicken 

  4        boneless skinless chicken breast halves (4 ounces each)

  1        cup  dry bread crumbs

  1        teaspoon  plus 2 tablespoons Dijon mustard -- divided

  3        tablespoons  honey

  2        tablespoons  butter

Flatten chicken to 1/4-in. thickness. In a shallow bowl or plate, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and 2 tablespoons mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.

In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.

4 servings"

Taste of Home Quick Cooking January/February 2000

Chicken Squares

This recipe from  "Better Homes & Gardens Oven Meals 1976" has a lot going for it…it’s a good budget meal that uses up leftover turkey or chicken or home canned turkey or chicken equally well.  It’s a nice casserole that doesn’t use cream soup, a plus for me.  

It's an interesting combination of rice and bread crumbs.  I whirl slices of homemade bread in the food processor for the soft bread crumbs. 

The mushroom sauce is easy to make, but if you have leftover gravy, it’s perfectly fine, and it doesn’t really need sauce at all, it’s just a nice addition.  You could also use peas instead of mushrooms for the sauce or a nice cheese sauce.

Chicken Squares

  2             Cups  Soft Bread Crumbs -- about 4 slices

  2             Cups  Chicken Broth

  4             Large  Eggs -- beaten

     1/3      Cup  Celery -- chopped

     1/4      Cup  Pimiento -- chopped

  2             Tablespoons  Onion -- finely chopped

     1/2      Teaspoon  Salt

     1/4      Teaspoon  Poultry Seasoning

  3             Cups  Cooked Chicken -- chopped

  1             Cup  Rice -- cooked

                 Mushroom Sauce

  2            Tablespoons  Butter

  2            Tablespoons  Flour

     1/2     Cup  Mushrooms -- sliced

  1            Cup  Milk

  1             Tablespoon Sherry (optional)

Combine first 8 ingredients.  Stir in chicken and rice.  Bake in a 9 x 9“ baking pan at 350° for 45-50 minutes.  Cut into squares to serve.

For sauce:

In saucepan, sauté mushrooms in butter, stir in flour.  Gradually stir in flour, cook until thickened, 3-5 minutes.

Golden Pork Chops

This is a recipe that’s a real winner at our house…simple, quick, delicious…one that most people will like.  We decided that if you don’t like corn and pork, you probably can’t live in Iowa…

We served this with a vegetable and salad with fruit for dessert.  It's an easy recipe to halve, just use the 8 ounce cans of cream-style corn.

The chops were moist, tender and delicious.  We think this could be an easy-to-make choice for a holiday meal too.                       

Golden Pork Chops  

  1                 can  cream-style corn -- (14-3/4 ounces)

     1/2          cup  finely chopped onion

     1/2          cup  finely chopped celery

     1/2          teaspoon  paprika

  1 1/2          cups  crushed corn bread stuffing mix

  4                 boneless pork loin chops (6 ounces each)

  1                 tablespoon  brown sugar

  1                 tablespoon  spicy brown mustard

In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11x7-in. baking dish.

Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.

Yield: 4 servings.

Taste of Home

Chicken with Gruyere, Mushrooms and Cream

This dish is quick, quick, quick, and luxuriously decadent.  To keep the calories down, we usually serve it with a simply prepared vegetable and a crisp salad, with fruit for dessert.  My husband licked the pan clean of the simple sauce…perfect for the “gravy-challenged”…no lumps possible.

Choose your cheese…and you can use either fresh or canned, drained mushrooms.   I usually pound out my chicken breasts when I buy them and tuck them in the freezer or refrigerator to save time and mess at meal-time. 

A Sunday-worthy main dish that’s easy enough for a weekday, and excellent for a holiday meal for non-turkey lovers.                 

Chicken with Gruyere, Mushrooms and Cream

  4        Boneless chicken breasts

  1        Tablespoon  butter

  1        Tablespoon  Olive Oil

  4        Thin Slices  Gruyere, Gouda or Swiss Cheese

  2        Thin Slices  Onion, cut in half

     ¾    Cup  heavy cream

            Salt & fresh ground pepper

     ½    Cup  sliced mushrooms

     ¼    Cup  Sherry -- or dry white wine

Preheat oven to 400°F. Place chicken breasts skin side down on flat surface and pound lightly - sprinkle both sides with salt and pepper.

Heat butter and olive oil in a heavy skillet and add the chicken breasts, cook until golden brown on both sides, two - three minutes each side. Add the mushrooms and onions after you turn over the chicken. 

Remove the chicken from the skillet and place in a baking dish skin side up. Cover each with  a slice of cheese. Remove the mushrooms and onions to a small dish and set aside. 

Add the sherry or wine to the skillet in which the chicken was cooked, dissolve all of the brown particles. Add the cream and cook over high heat two minutes or until thickened. Pour the cream sauce over the cheese-topped chicken, top with the browned onions and mushrooms and place dish in oven and bake 5 minutes or until cheese is melted.

4 Servings

Cornish Game Hens

Myrna and Bettie spotted the sale ad for Cornish game hens from The Dutchman’s in Cantril, Iowa in the Ottumwa newspaper.  We were planning a trip so I purchased 2 bags, containing 5 individually wrapped hens each for 79¢ a pound, or about $5.25 for each bag of 5 hens.  What a steal!  We each got a bag of hens for much less than they usually cost, when we can locate them at all!

Cornish game hens are a really fast way to have a special poultry dish for the holidays; especially for a small group.  I baked one bird, cut in half, for just the two of us in our counter-top oven.  I then broiled them for 5 minutes.  Let them set, covered lightly, to rest 15-20 minutes while you get the rest of the meal ready. 

I chose herbs that matched the dressing I served with them.  I cooked the backbone in a cup of water with a little bit of bay leaf to make gravy with while the bird cooked.  Multiply this recipe by the number of birds you want to cook.  A small hen, about 1# 4 ounces made plenty for 2.

My husband is eyeing the remainder of the hens in the freezer for the grill.

Cornish Game Hens

  1             Cornish Game Hen

                 Salt and pepper

     1/4      Teaspoon  dried thyme

     1/4      Teaspoon  dried sage

     1/2      Teaspoon  Olive Oil

Preheat oven to 375°.

Using kitchen shears and working with 1 hen at a time, with hen breast side down, cut through bones on either side of backbone; discard backbone (or cook in a little water for broth).

Flatten hens and lay them breast side up on counter. Using sharp chef's knife, cut through center of breast to make 2 halves.   Place them in a baking tray, skin-side up.

Tuck wingtips underneath hens. Pat hens dry with paper towels.  Combine herbs and oil, spread over skin, and let them come to room temperature.  Bake at 350-375° for 30-45 minutes.  Then broil 5-10 minutes if desired for crispy skin.

Breasts register 160 degrees and drumsticks/thighs register 175 degrees when done.

Creamy Porcupine Meatballs

Porcupine meatballs were popular in the 50’s. I remember it being served for company at the home of school friends, and really liked it. A lot of recipes call for a pressure cooker, which I usually use, but many of you may not have one. There are many recipes for it made with purchased tomato soup, but my husband likes cream soup better.
This recipe using cream soup is from a Mennonite cookbook Our Daily Bread. We really liked this recipe – the timing was perfect – plenty of time to do something else while it bakes unattended – Bake potatoes on the side?  Sunday dinner?  My covered pink pyrex casserole was made for recipes like this. We even enjoyed the leftovers the next day.
I recently made this using Myrna's Mushroom Soup Mix...it worked perfectly!

Creamy Porcupine Meatballs
Meatballs
1 Pound Ground Beef -- lean
1/2 Cup Rice -- uncooked long grain
1/4 Cup Water
1/4 Cup Onion – finely chopped
1/2 Teaspoon Salt
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Pepper
Sauce
1 can Cream of Mushroom Soup or Myrna's Mushroom Soup Mix
1/2-3/4 cup water
Heat oven to 375°. In medium bowl, lightly mix together all meatball ingredients. Form mixture into 12 meatballs. I used my muffin scoop, a size 24.
Place in 11 x 7" baking dish.
In medium bowl, stir together all sauce ingredients; pour over meatballs. Cover; bake for 1 hour 15 minutes or until rice is tender.
4 -6 servings. $ 3.40 or 85¢ per serving.
Per Serving: 461 Calories; 30g Fat (59.9% calories from fat); 22g Protein; 24g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 728mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

Italian Sausage and Potato Skillet

When you don’t want to go out to the store try a hot dish using what you have on hand. This recipe is a combination of two different recipes using what I had to hand. I took the Italian sausage out of the casing before cutting it in pieces. Either way would work. I had a few small potatoes to use up and had just made chicken stock. A few pepper strips from the freezer and some onion and there was supper. 

 Slicing the potatoes lets them cook faster and while they are not brown the casserole was just fine. Served with garlic bread and canned fruit for dessert. Easy to get and by plating it myself very few dishes afterwards. 

Italian Sausage and Potato Skillet

  3 Servings

2 Italian Sausage links cut in 1 ½ inch pieces

¼ cup thinly sliced onion

⅛ to ¼ cup red pepper cut in strips

3 small (4 ounce) potatoes peeled and sliced

1 cup chicken broth or stock

¼ teaspoon thyme or Italian seasoning

salt and pepper to taste

Dried or fresh parsley to sprinkle on top

 Brown cut up sausage, remove from pan and sauté onion and pepper strips until opaque. Add the seasonings and the sausage. Add the sliced potatoes, pour chicken broth in and cover and simmer for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Sprinkle with parsley and serve.

 You could add any stray veggies you have on hand. If you add a lot more just increase the amount of chicken broth. You want it to cook away while it is simmering.

What Do You Call It Stir Fry/Casserole

 I cleaned out the leftovers in the fridge and made a stir fry/casserole for supper.

Bettie asked "What do you call it?" so that is going to be the name of the dish. 

 Here is a ingredient list and directions, and you can use what you have for leftovers in yours. This turned out so well, that I will make it again and buy the ingredients this time.
If you have some grate your own cheese, much better tasting and better for you.

What do you call it Stir Fry / Casserole

2 Italian sausages (I use mild) out of the casings and cut in slices

⅓ of a bag of stir fry frozen vegetables (mine had broccoli and peppers and carrots)

4 ounces dry pasta (Barilla GF Pasta)

½ cup heavy cream

½ cup Italian cheese shredded ( I used a combo)

⅓ cup sliced fresh or canned mushrooms

Sliced black olives 

 Cook pasta according to package directions and while it is cooking, sauté mushrooms in a small amount of butter, add the sliced Italian sausage brown and cook through till no longer pink inside. 

 Add the frozen stir fry vegetables and cook till tender crisp (see directions on package for time). Add the heavy cream and cheese and heat through.

Serve over hot drained pasta or rice. Garnish with sliced black olives and some chopped parsley or basil.

Easy Red Beans and Rice with Sausage

This is a great recipe from “Conecuh Sausage", whose ads run in Southern magazines like “Taste of the South” and “Southern Living”.  You can use pints of your own home canned beans or tomatoes, or use 2 cups of cooked beans for each pint called for.  I have used Andouille sausage for an authentic taste, and smoked brats when that was all I had on hand…good too.  It’s actually perfectly good without any sausage at all; it’s then a great quick pantry meal.  I always have the ingredients for “the Trinity”, celery, onion and green peppers on hand.  I freeze garden peppers already chopped for recipes like this all winter long.

 In less than half an hour you have a filling, tasty meal that doesn’t require heating the oven.  We usually serve it with a chopped salad and fruit for dessert.

Easy Red Beans and Rice with Sausage

  3        Tablespoons  Oil -- divided

  1        Pound  Smoked Sausage -- sliced 1/2" thick

     ½    Cup  Onion -- chopped

     ½    Cup  Celery -- chopped

     ½    Cup  Green Pepper -- chopped

  2        Teaspoons  Garlic -- minced

  15      Ounces  Kidney Beans, Canned -- dark red

  15      Ounces  Kidney Beans, Canned -- light red

  15      Ounces  Canned Tomatoes -- diced, undrained

  2 ½    Teaspoons  Creole or Cajun Seasoning

  1        Teaspoon  Thyme -- or 1 tbsp. fresh, chopped

  2        Teaspoons  Paprika

                        For Cooked Rice

  1 ½    Cups  Rice -- uncooked

  3        Cups  Water

Prepare rice according to package directions.  While rice is cooking, prepare sausage-bean mixture.  Keep rice warm until served.

In a large Dutch oven, heat 1 tbsp. oil over medium-high heat.  Add sausage; cook, stirring occasionally, until browned.  Remove from pan using slotted spoon.

Add remaining oil, onion, celery, green pepper and garlic to pan.  Cook, stirring frequently, until tender, about 10 minutes.

Add beans, sausage, tomato and seasonings; simmer 10 minutes.  Serve with rice.

8 Servings

Lemon Roasted GF Chicken Thighs and Potatoes

 For a one pan meal you might try this recipe for roasted chicken thighs, new potatoes seasoned with lemon, garlic and oregano. I found several versions on the internet and used a combination of them. We all thought it was quite good and the chicken was tender and had a good flavor. I think you could use thyme or Italian seasoning with this instead of the oregano for a different flavor. Vary the amount of lemon according to your taste, we found a half lemon worked well with about a pound and a half of chicken which is what my three thighs weighed. I used a pound of new Yukon Gold potatoes which worked for the three of us. 

Lemon Roasted Chicken Thighs and Potatoes

Serves: 2-3

INGREDIENTS

1 pound chicken thighs

1 pound early potatoes cut in half or quarters if larger

Juice and zest of ½ lemon (or to taste)

1 tsp dried oregano

salt, pepper to taste

3 garlic cloves peeled and smashed

¼ cup olive oil

½ cup chicken broth

INSTRUCTIONS

 In a large bowl, mix lemon juice, lemon zest, oregano, salt, pepper, garlic and olive oil; add chicken and potatoes and toss until coated with mixture. Place Chicken and potatoes in a sheet pan with a rim. If you want extra lemon flavor add the lemon half you juiced to the pan. Add chicken broth, cover with aluminum foil and bake for 20 minutes in 375 F oven.

 Uncover and raise temperature to 390 F and bake  for 25-35 minutes or until chicken and potatoes are done.

Put under broiler for 3-5 minutes or until golden.(optional)

Cherry Tomato Clafoutis

Myrna sent me this recipe from her newsletter from PBS, www.pbs.org/food/fresh-tastes.  Because I had a couple of pots of red and orange cherry tomatoes and a pot of French thyme on my patio, she thought this was a recipe I should try.

It’s is a take on clafoutis, which is usually a sweet dessert with cherries or plums.  Somewhere between a cake and a custard, if you forgo the sugar and vanilla, the ingredients aren’t all that far off from a quiche or frittata.   We thought it tasted like an oven-omelet, and it was certainly easy and delicious. 

I poured the batter into the pie plate first, then arranged my tomatoes, then sprinkled with cheese, so the tomatoes would be where I wanted them.  We’ll have this again, but you should know that the tomatoes were very hot, and you probably should let this set 5 or 10 minutes before serving.  I didn’t have Comte cheese, so I used some mixed Gruyere and Emmenthaler that I had on hand; really, I think even cheddar would be delicious.   It really puffs up in the oven, and I worried that I might overcook it, but it was perfect.  The center must be puffed and golden before it’s done.

Thanks, Myrna, for the heads up on this recipe.

                         Cherry Tomato Clafoutis

  1           teaspoon  butter

  8 ½       ounces  cherry tomatoes (about 1 1/2 cups)

  4           eggs

     ½       cup  whole milk

     ¼       cup  heavy cream

  1           ounce  all-purpose flour (about 1/4 cup)

  1           teaspoon  fresh thyme leaves

     ½       teaspoon  salt

     ¼       teaspoon  black pepper

  2           Ounces  Comté cheese -- grated (I used Gruyere and Emmenthaler)

Move your oven rack to the middle position and preheat to 350 degrees F. Generously butter an 8" pie dish or cake pan and then add the cherry tomatoes evenly spaced. Whisk together the eggs, milk, cream, flour, thyme, salt and pepper until smooth and free of lumps. Slowly pour the mixture over the tomatoes, being careful not to clump the tomatoes together. Sprinkle with the cheese. Bake until puffy and golden brown (about 35-40 minutes).Slice and serve hot or at room temperature.

4 Servings

Busy-Day Pork Chops

  I had some pork chops and was looking for a different, quick way to make them.  Here it is…very simple but tasty.  We were surprised that they were so tender; but the coating keeps in the juices and keeps the chops from being too dry.  My chops were about 5 ounces, so I cooked them 22 minutes all together.  Serve with a vegetable and a salad, with fruit for dessert, and you have a fast, fuss-free meal.                 

Busy-Day Pork Chops  

  4           tablespoons  milk

  4           tablespoons  seasoned bread crumbs

  4           tablespoons  grated Parmesan cheese

     1/4    teaspoon  salt

     1/4    teaspoon  garlic powder

     1/8    teaspoon  pepper

  4           boneless pork loin chops (4 ounces each)

               Cooking spray

Preheat oven to 375°. Place milk in a shallow bowl. In another shallow bowl (or paper plate), toss crumbs with cheese and seasonings.

Dip pork chops in milk, then coat with crumb mixture. Place on a baking sheet coated with cooking spray; lightly spritz chops with cooking spray.

Bake 8-10 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.

Taste of Home

Fannie Farmer Ham Patties

This recipe is from my 1981 Fannie Farmer Cookbook.  It’s simple and delicious and a perfect way to use the not-so-pretty ends of your holiday ham.    I shaped mine into more, thinner patties, so they cook quickly…I froze the extra patties to cook another day.  A real nice thing about this recipe is that you can freeze your uncooked patties, and cook them from frozen, about 3 minutes on each side if you make 8 patties from this recipe.
I had a large slice of somewhat holey homemade bread I used for the crumbs; I whirled pieces of the bread in my mini-processor, then added the egg, cream and mustard, and poured it over the ham in the mixing bowl and combined lightly.  I pattied them in my hamburger press.  I have also made this with ham loaf mixture from the meat counter at our Fareway store, which is a combination of ham and ground fresh pork.

Our plate looks like Iowa – with mashed potatoes and creamed corn.  We enjoyed it with a cucumber salad and fruit for dessert.                 

Ham Patties

  2             Cups  Ham -- ground, cooked

  1             Large  Egg -- slightly beaten

     1/2      Cup  Bread Crumbs -- freshly made

  1             Tablespoon  Dry Mustard

  3             Tablespoons  Heavy Cream

  2             Tablespoons  Bacon Fat -- or lard or shortening

Mix the ham, egg, crumbs, mustard and cream until combined.  Shape the mixture into four to eight equal patties.  Melt the bacon fat or shortening in a large skillet and sauté the patties until well browned on each side.

The cookbook recommends serving with chilled cucumbers in sugar and vinegar dressing.

Imperial Scallop

I remember helping my grandmother do some “downsizing” and “uncluttering” when I was in high school, and she had a cabinet over her refrigerator full of old, old cookbooks and recipe leaflets dating from her early married years in the World War One era.  I sure wish I had been able to save them; but I am finding the internet is a bonanza of these old books.

"The Good Housekeeping Women’s Cook Book  1909" has some good recipes, you can download the free PDF at the link.  Here is one of them.  I did modify it by adding peas and a little onion for flavor, and I give a recipe for the cream sauce and bread crumbs, which the original didn’t show…you were supposed to know how to make those recipes.  They also give just wood stove baking directions; a moderate oven is usually 350°-375°.

We liked enough to make it whenever I have too many eggs or they are on a good sale, the last time I made this they were 50¢ a dozen on the best sale we had seen for several years.

Imperial Scallop

1          tablespoon chopped onion 

1          cup  ham – diced

1          cup peas, fresh or frozen

  1 ½    cups  cream sauce

  3        large  eggs -- hard cooked and sliced

     ½    cup  fresh bread crumbs

  2        teaspoons  melted butter

                             

                        Cream sauce

  1 ½    cups  milk

  3        tablespoons  butter

  3        tablespoons  flour

            Salt and pepper to taste

Preheat oven to 375°.

Toss melted butter and breadcrumbs and set aside.  Grease a 1-1 ¼ quart shallow casserole.

To prepare cream sauce; melt butter, set off heat and whisk in flour until smooth, heat over medium heat one minute, stirring constantly.  Set off heat and whisk in milk slowly.  Let cook 3-4 minutes until medium thick.

Stir the ham, onion and peas into the cream sauce, put half in a baking dish, add the sliced or chopped eggs, then the rest of the ham mixture, cover with bread crumbs, and bake until a very light brown.

Bake at 375° for 20-25 minutes until bubbly and crumbs are brown.

4 servings

Ham and Potato Patties

Myrna picked up "The Complete Potato Cookbook " 1969, from our local book sale.  I have to admit I absconded with it…there are so many ways to use potatoes…and they are easy to grow in abundance.  As kids, everyone I knew grew and used potatoes a lot; they are versatile and store well.

We all had potato patties made from leftover mashed potatoes (or planned-over ones), but I liked this idea of combining them with ham for a main dish.  The mustard gives it just a little oomph.  I dredged mine in a little bread crumbs before frying.   Do you remember when every housewife keep her bacon drippings in a special container that matched her stove salt and pepper shakers?                 

Ham and Potato Patties

  1              pound  Potatoes-- 2 cups leftover mashed potatoes

     ¼          pound  Ham

  1              large  Egg

     ¼          teaspoon  Prepared Mustard

                  Salt and Pepper

                  Bread Crumbs (0ptional)

                  Bacon Drippings -- or lard or butter

Cook, peel and mash potatoes  or use leftover mashed potatoes.

Chop or grind cooked ham.  Blend ham and potatoes and add egg.  Season.

Shape into cakes, dredge in bread crumbs if desired and brown on both sides.

4 Servings – 2 patties each

Per Serving: 160 Calories; 4g Fat (24.5% calories from fat); 9g Protein; 21g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 402mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Fried Chicken

This is some of the best pan-fried chicken I have ever made.  I used our mother’s cast-iron frying pan; and it certainly makes a difference.  My husband especially liked the crust…crispy, crunchy, and it stayed on the chicken.  The seasonings gave it some punch, but the real secret is a coating made of both cornmeal and grits, which are coarser and stayed very crunchy.  

This dish is gluten-free if you choose cornmeal and grits that are labeled that they are processed in a gluten-free facility.

I usually cut up chicken breasts into 5-6 ounce pieces and pound them out before I put them in the freezer, so I saved some time right before lunch.  By using the thinner chicken pieces, you save on some expensive butter and oil, as well as calories, and the chicken still gets fried all the way around.  As you can see, the pieces shrink some and get a little thicker as they cook.  You also save time, as the thinner pieces cook more quickly. 

Today, I served it with some cornbread dressing and a nice green vegetable, and had it on the table in about 30 minutes.                    

                              Fried Chicken

  4         each  Chicken Cutlets -- 5-6 ounces each

  1         teaspoon  Salt

     ½     teaspoon  Pepper

  1         cup  Cornmeal

     ¼     cup  Grits -- quick cooking (not instant)

  1        teaspoon  Garlic Salt

     ¼    teaspoon  Ground Red Pepper

  1       cup  Buttermilk

  1       tablespoon  Mustard -- grainy

  3       tablespoons  Olive Oil

  3       tablespoons  Butter

Pound chicken to 1/4" thickness.

Mix cornmeal, grits, garlic salt and red pepper in a shallow dish or paper plate.

Combine buttermilk and mustard in another shallow dish.

Dip chicken in buttermilk mixture, drain excess.

Dredge in cornmeal mixture, shaking off excess.

In a cast-iron skillet, heat fat over medium heat.  Cook chicken in batches, turning until brown and crisp, 4-5 minutes per side.  If not serving immediately, place on a wire rack on a rimmed baking sheet in a 200° oven.   4 Servings

  "Taste of the South (adapted)"

Chili Dogs

 I have been a fan of chili dogs since I was a teenager. Our local A&W served great ones and when we moved to Iowa the A&W here  had some great ones also. Alas, it is no longer there so now if we want them I have to make them.

 Really it is simple as I grill or cook the hot dogs, put in buns and top with your favorite chili, canned, homemade, or Sue’s hamburger mix drained and spiced with chili spice works well. We prefer ours with out beans but make it how your family likes it. Lyle likes shredded cheese on top and Bettie adds cheese and chopped onions. Since I can no longer have the buns, I eat mine on a plate with the chili and all the toppings on it.

 If you keep some leftover chili on hand this is easy for kids and teenagers to fix for a snack.