Jul 29, 2009

Mom's Summer Squash Casserole

2 ½ lbs yellow squash, sliced
½ cup sour cream
1/4 cup butter, melted
2 green onions, minced
Salt and pepper to taste
Buttered breadcrumbs
1/4 cup Parmesan cheese

Cook squash in small amount of water until just tender, about 5-10 minutes. Drain. Mash slightly and drain again. Combine with sour cream, melted butter, onions, salt and pepper. Place in buttered 1 quart casserole. Top generously with breadcrumbs and cheese. Bake at 350 degrees for 25 minutes. Serves 6.

Jul 27, 2009

Chicken Crunch Casserole

Fine dining, this definitely is not. Nor is it particularly healthy. But sometimes I'm just in the mood to whip up a chicken casserole dish such as this as easy comfort food.

1 cup rice, cooked
2-3 cups cooked chicken, cut up
1 cup chopped celery
1 cup sliced water chestnuts
3 tablespoons minced onion
1 can condensed cream of chicken soup
1 cup whipped salad dressing or mayonnaise
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds
1/2 to 3/4 cup grated cheddar cheese
Buttered breadcrumbs
Paprika

Spread cooked rice evenly into a buttered 9" x 13" baking dish. In a separate bowl, combine chicken, celery, water chestnuts, onion, salad dressing lemon juice, salt, and pepper. Then spread this mixture on top of the rice. Top with slivered almonds, cheese, breadcrumbs, and paprika. Bake uncovered at 350 degrees for about 25 minutes.

Jul 26, 2009

Tunnel of Fudge Cake

This isn't the Tunnel of Fudge Cake recipe that won the Pillsbury Bake-Off, but it's still a big winner. This cake is rich and chocolaty and has a soft center. My family calls this "Chocolate Cake with Custard-Like Filling." Kind of an unwieldy, unnecessarily descriptive name. I call it Tunnel of Fudge Cake because that's what it is. Whatever you call it, it is very good.

1 cup butter
8 oz semisweet chocolate
5 eggs
1 1/4 cups sugar
1 1/4 cups flour
Dash of salt

Melt butter and chocolate together. Beat eggs and sugar until light yellow; add chocolate mixture. Mix in flour and salt. Turn into a well-greased, lightly floured 9 1/2 to 10" tube pan. Bake at 425 degrees for 20 minutes. Cake will not be firm on the inside. Do not overbake. Cool and unmold. I usually dust the cooled cake with confectioner's sugar and serve it with either ice cream or whipped cream.

Jul 24, 2009

Grape Salad

GUEST BLOGGER
Hi, I’m Camie, and I’m guest blogging today! My husband heard of this recipe somewhere, although I won't be able to give proper credit because I can't remember where. It is really delicious though. Works great as a side dish or a dessert. It’s been a real hit whenever we take it to parties.

The recipe is simple. Here's what you need:

Red grapes, as many as you want
Some kind of berry yogurt (we like raspberry)
Whipped cream

Mix the yogurt and whipped cream together. I don't really have measurements, but we tend to use less cream and more yogurt. (You know, for "health reasons!" hehe.) Just keep mixing in whipped cream until you like the taste and it looks sort of "fluffy." (I know, I'm being very helpful here, sorry.)

Then, pick the grapes off the stems and wash thoroughly. Then add to the yogurt and cream mixture. VoilĂ !

Chill until ready to serve.

Jul 18, 2009

Mom's Frozen Peach Pie Fillings

Peaches will be coming on before too long, and that means that it will be time to make peach pie fillings. There are several things I love about this peach pie recipe. Chief among them is that peach pie is my favorite of all fruit pies. But what also stands out about this recipe is that it is easy to make, and you can make pie fillings to last throughout the whole year. Last summer, I made 24 pie fillings and kept them in the freezer. Whenever I'm in mood for peach pie, I can pull a filling out, put it in a crust, and bake a pie. I also find that people love receiving peach pie as a thank you or birthday gift.

3 1/2 cups sugar
2 teaspoons ascorbic acid (or use a commercial product that prevents browning of fruit)
1/2 cup plus 2 tablespoons quick cooking tapioca
1 teaspoon salt
4 quarts peeled and sliced fresh peaches (I use Lemon Elberta peaches; also, I add a few extra peaches beyond the 4 quarts)
1/4 to 1/3 cup lemon juice

To prepare and freeze fillings:
Blend sugar and remaining dry ingredients. In a separate bowl, add the lemon juice to the sliced peaches and then fold in the dry ingredients. Line six 8-inch pie pans with heavy-duty aluminum foil, letting the foil extend 5 inches beyond each side of the pie pans. Pour filling mixture into pans. Fold foil loosely over each filling and put them in the freezer until they are fully frozen. Then remove from the fillings from the pans, seal the foil tightly around them, put in a freezer bag, and return to freezer. Fillings may be stored in freezer for up to a year. Makes enough filling for six 8-inch pies.

To bake pies:
Unwrap filling. DO NOT THAW. Place in pastry-lined 8-inch pie pans. Dot filling with about 1 T. butter. Add top crust; seal and flute edge. Cut slits in top crust. Bake in a 425 degree oven for about 45 to 50 minutes. Cover edge of the pie crust part way through baking to keep it from getting burned.

Jul 11, 2009

Carol’s Baked Apple Pancake

6 eggs
1 1/2 cups milk
1 cup flour
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 apples, peeled and sliced thinly
2-3 tablespoons brown sugar
1 stick butter

Preheat oven to 425 degrees. In blender or bowl, mix eggs, milk, flour, sugar, vanilla, salt, and cinnamon until blended but slightly lumpy. Melt butter in a quiche dish or 13 x 9" baking dish in the oven. Add apple slices to baking dish and return to oven until butter sizzles, but do not let it brown. Remove from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven for approximately 20 minutes until puffed and brown.

Jul 7, 2009

Summery Chicken Salad with Fresh Fruit

This cool, summer salad has been a personal favorite for many years. It’s a yummy chicken salad that you serve on top of fresh fruit. I love the blend of textures with the chicken, water chestnuts, almonds, celery, and fresh fruit. It’s great to serve on a hot day. This recipe is one that I always associate with my mom because she'd fix it for us to eat out on the back patio or for family picnics.

3 cups cooked chicken, cut in pieces
1 cup diced celery
2/3 cup sliced almonds
6 stuffed green olives, sliced
3 tablespoons vinegar
3 tablespoons onion, grated
3 tablespoons capers
1 cup water chestnuts, sliced
1 cup sour cream
1 cup mayonnaise
Salt and pepper to taste
Paprika

Combine the first nine ingredients. Chill for one hour. Add sour cream, mayonnaise, salt, and pepper; then chill for another hour. Sprinkle with paprika. Serve with chunks of cantaloupe, grapes, honeydew, pineapple, watermelon, strawberries, or whatever fresh fruit you prefer.