Cooking

Heat oven to 350º - spray 13x9” baking pan with cooking spray. Combine evaporated milk, water, butter, sauce mix in 5 quart pot. When all mixed – then add the potato slices. Cook over medium heat, just till mixture comes to a boil. Remove from heat, stir in sour cream & chives/green onions. Pour into prepared pan. Sprinkle with cheese. Bake 40 minutes or until bubbly and golden brown.

This is a great site to help your through you baking, cooking and gift giving for the holidays:

I've had surgery on my R shoulder so things a being done more simple here.
Jim my husband fixed this recipe. It was quick and really good.
We added chopped celery. Didn't have bread crumbs, so well toasted a piece of whole wheat bread, let it dry and then put it in a baggy and rolled it to get fine crumbs. This all mixes in the 1 1/2 qt casserole dish you cook it in. It didn't call for spraying the pan, but we did.
Great recipe.

Cinnamon Topping: 3 Tbs butter; ¾ C brown sugar; 1 ½ tsp ground cinnamon. Icing: 1 C powdered sugar; 1-2 Tbs milk; 1 Tbsp butter – melted; ½ tsp vanilla extract.

Mix batter ingredients in a pre-sprayed 8x8” baking dish; let rest for 10 min. Combine cinnamon mixture in a small bowl mix with a fork. Top batter evenly with cinnamon topping using fingers, poke topping thoroughly into batter. Bake by placing in a COLD oven; set temp to 350º F – bake 25-30 min lightly browned & firm in center. Cool 10 min, combine icing ingredients and drizzle over warm cake.

This is a dish that I cooked for my husband, who as a child lived in
Arkansas. Being a Southern California Gal, I'd never had black eye peas, and wasn't really interested in trying them. My husband was having dental work done and the dentist had his partial - so was eating easy to chew food for several days. I decided to give him a treat and cooked up a batch of Black Eye Peas. I was pleasantly surprised and really like them.

I used the attached recipe, but omitted the rice. The recipe is actually called Hopping John - go figure - but I didn't think I'd ever find it under that name in my recipe files. I have used both the Quick Soak and Overnight Soak and both work well.

Enjoy
Nancy

Quick soak: rinse & sort peas in a large pot. To 1 lb peas add 6-8 C hot water. Bring to rapid boil, boil for 2 min. Remove from heat. Cover & let stand 1 hour, drain & rinse. Overnight soak: Rinse & sort in large pot. To 1 lb peas add 6-8 C cold water & let stand overnight or at least 6-8 hr. Drain & rinse. Wash & sort peas, cook with salt port in boiling water 2 min then simmer until peas are almost tender (1 ½ - 2 hr). Add seasonings and onion. Continue to cook until peas are done and most of liquid is absorbed. Add rice and heat.

This is a recipe on the back of the Kraft Stove Top Dressing Italian Style with Roasted Garlic.

My friend told me about this as she had served it for a brunch. It was very quick and easy. I'll serve it again, especially when we have company.

We thought it was great.
Enjoy
Nancy

Place tomatoes with liquid in medium bowl. Add ¾ C water & stuffing mix; stir just until moistened. Set aside.

Place checking in 13x9 baking dish. (I used Pam spray). Sprinkle with basil and cheese. Top with prepared stuffing mixture

The above recipe calls for 1 pkg (6oz) Stove Top Stuffing Mix Italian Style W/Roasted Garlic. Well I haven’t been able to find it and ‘almost’ ordered it on line. My friend found the same Bruschetta Chicken Bake recipe on the Stove Top Chicken box. The only difference is that you add 2 cloves of garlic, minced. I was sure glad to get this information, as I had served it at my sister-in-law’s Birthday (Barbara – Gary’s wife) and that was the last package in IB.

Nancy

Preheat oven. Rimmed Baking sheet oiled or I used ‘release foil’. Wash and cut potatoes into thin slices (however you like them). Place oil in bowl. Quantity depends on how many potatoes you are cooking. Place sliced potatoes in bowl and coat with oil, lightly. Salt and Pepper and then spread on baking sheet. Cook till lightly browned and then turn over. Cook till this side is browned. Remove when they are the doneness you like your fries. I got too much oil on the first batch so dried on paper towel.

Spray large pot with non-stick cooking spray. Brown the ground turkey & turkey bacon. Add onion and cook another 5 min. Add ketchup, barbecue sauce, mustard, molasses, chili powder & pepper and mix well. Add beans and tomatoes and mix well again. Bring to boil turn the heat down to simmer and cook for about 45 min or place in slow cooker & cook on low for 4 hours or on high for 2 hr, or place in an ovenproof pot and bake for 1 hour at 350°. Jeanne Jones

This is a great recipe. Gary Dayton, '50, (my brother) sent me the recipe a couple months ago. I don't think I'd ever made Chicken & Dumplings. My husband Jim, is from the South & East and had described these dumplings many times. Our Mom, used to make the dumplings out of Bisquick.
A friend of ours, told me today that instead of making the dumplings, just buy FLOUR Tortillas, cut into strips and put in - in place of the dumplings. I haven't tried it but will. Enjoy

Stew entire chicken in 2 qts water, adding chopped celery and onion for flavor. Cook about 1 hr until chicken is fall off the bones tender. Remove chicken from the pot, saving the stock. Cool chicken, remove skin, fat & bones and cut into chicken into bite size pieces. Combine flour & salt in mixing bowl. Cut the shortening into the flour using fork or pastry cutter until mixture forms coarse crumbs. Add remaining ¼ C of cold water, a little at a time working from the center using your hands to work the mixture into dough. Roll the dough out about 1/8” thick & cut into strips 1” to 2” long. Over med-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into the broth. Stir the broth after adding several pieces of dough. Repeat until all the dumplings mix has been used and stir very gently. Add the chicken, butter & pepper to the dumplings & stir gently. Turn heat to low & allow to simmer for about 10 minutes.

Gary,

Looks like you could add this as another recipe for the Chicken and Dumplings. This came from Gary’s Daughter-in-law Lisa Dayton

In a bowl combine flour salt & poultry seasoning. Cut in shortening until crumbly, combine egg & milk, stir into flour mixture till combined. On a floured surface, roll dough to ¼” thickness, cut in 1” strips 2” lengths. In a large sauce pan, bring broth to a boil, add chicken, reduce heat, drop dumplings onto simmering broth, cover & simmer 15 or 20 min or until a toothpick inserted in a dumpling comes out clean( do not lift cover while simmering)

This is really yummy, especially on our cold, rainy night. I used canned potatoes, canned corn, soy milk as they are what I had on hand. Came out great. I did add more vegetables and ham than the recipe called for. Enjoy

Spray Large saucepan or Dutch oven with nonstick cooking spray and add onion, celery, carrots & garlic. Sauté over med-high heat for 2-3 min. Add enough chicken broth to cover vegetables, then bring to a boil, cover the pan, reduce heat to simmer and cook until softened, 15 min. Add potatoes, pepper, thyme & rest of chicken broth, then bring back to a boil, reduce heat, cover & cook till done – 15 min. Combine cornstarch & water add to vegetable mixture, stirring constantly until it boils again. Add the Corn, milk & ham and bring back to a boil. Garnish with fresh parsley.

Per serving: 170 calories, 3 g fat, 18 mg cholesterol, 601 mg sodium, 27 g carbohydrates, 10 g protein, 3 g fiber. (Jeanne Jones)

This is a great tasting recipe. I made it with left over Costco roasted chicken. I didn't use the chipotle chiles as I didn't have any on hand. You could use any meat, ground beef, ground turkey, left over turkey, chicken, pork roast. It would be great with any of them or cook the chicken as directed. It is a good make ahead recipe, pour the sauce on just before putting in the oven.
Enjoy!

Preheat oven to 350°. Wrap tortillas in foil in 2 batches. Warm in oven for about 15 min. Spray baking pan (one 9x13 – one 9x9 inch pan) with nonstick spray and set aside. In sauce pan, place the chicken breasts and cover with water. Bring to a boil over med-hi heat, then reduce to simmer & cook till one, about 15 min. Cool then shred and place in large bowl. Spray skillet with nonstick spray. Add onion & peppers, sauté over med hi heat for 5-8 min. Transfer to bowl with chicken. Add cilantro, cumin, chiles, salsa & chipotle chiles. Mix well. Add 1 ½ C cheddar cheese & cottage cheese and mix well. Remove tortillas from oven, place ¼ C of chicken mixture on each tortilla and roll up. Place rolls seam side down in prepared pan. Pack tightly. In saucepan, heat milk & 2 C broth over med heat. Dissolve cornstarch in remaining ½ C broth. When milk mixture is very hot, add cornstarch mixture, and stir constantly until it boils. Add green chiles and stir to combine. Remove 1 ½ C of sauce & set aside. Our remaining sauce over enchiladas & cover w/foil. Bake 35 min. Remove foil & sprinkle with ½ C cheese. Return to oven for 5 min. Serve enchiladas w/3 tbsp of sauce per serving. Garnish with cilantro, tomato & avocado. Jeanne Jones Cook It Light..

This is a link to Mrs. Claus' cookbook, then click on the links.
Use the back arrow at the top of the page to get back,
you may have to do it several times if you have been to many pages.

This is a method that Barbara Dayton taught us years ago. It works wonderfully. I do stuff my turkey and use a 4 hour measure as they are all about 20 pounds plus stuffing. Enjoy. I haven’t cooked my turkey yet – so this is a photo I ‘borrowed’ from Reynolds Aluminum.

Happy Thanksgiving to all!

Foil Wrapped Method

A real timesaver, this method of cooking turkey requires a high oven temperature of 450 degrees F and heavy duty aluminum foil.

Appearance—light golden brown with some variation in color. Skin is not as "crisp" as traditional foil tent roasted turkey.

Advantage—often preferred for faster roasting time.

How To:

Preheat oven to 450 degrees F. Remove neck and giblets from both cavities of defrosted turkey. Rinse turkey, pat dry and brush with vegetable oil.

Tear off a sheet of 18-inch-wide heavy duty aluminum foil 2-1/2 times longer than the turkey. Place turkey, breast side up, in center of foil sheet.

Bring long sides of foil over turkey; close loosely by overlapping the ends. Turn up short sides of foil to hold in juices. Do not seal airtight. Place foil-wrapped turkey in roasting pan at least 2 inches deep. Insert meat thermometer into inner thigh for whole turkey or into thickest part of breast for turkey breast.

Roast until meat thermometer reads 180 degrees to 185 degrees F for whole turkey or 170 degrees to 175 degrees F for turkey breast. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, open and turn back foil 30 minutes before roasting is finished. The approximate roasting times are 1-1/2 to 2-1/4 hours for 8 to 12 lb. turkey; 2-1/4 to 2-3/4 hours for 12 to 16 lb. turkey; 2-3/4 to 3-1/4 hours for 16 to 20 lb. turkey; 3-1/4 to 3-3/4 hours for 20 to 24 lb. turkey.

For easy slicing, cover turkey with foil and let stand 15 minutes after removing from oven.

Provided by The Reynolds Wrap Kitchens

This recipe came from Campbell's Kitchen on line. I didn't make it
according to the recipe I've posted. I didn't have chicken breasts - so used chicken thighs. I didn't have frozen mixed vegetables, so used frozen peas. When I checked my Campbell's soup supply, my 98% fat free Mushroom soup was expiring, so used it instead of the Cream of Chicken Soup. Oh, I found some Ortega green chiles in the refrigerator - so chopped them up and put them in the casserole. The chicken was icy when I used it so it took longer than the 50 minutes to cook. Also, I didn't read the recipe closely and didn't cover it and as you can see by the picture I forgot to add the grated cheese at the end. Ok, with all of the above changed and forgets - the casserole was GREAT.....I'll make it again, maybe my way - maybe Campbell's and will certainly try some of the variations. It is fast and easy.

Stir the soup, water, rice, onion powder, black pepper & vegetables in an 11 x 8” (2 qt) shallow baking dish. Top with the chicken. Season the chicken as desired. Cover. Bake at 375° for 50 minutes or until the chicken is cooked through and the rice is tender. Top which cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try it Alfredo: Use ¼ C grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top the chicken with remaining Parmesan cheese.

Trim it Down: Use Campbell’s 98$ fat free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular.

Mexican: In place of onion powder and pepper use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder & pepper use 1 tsp Italian seasoning crushed. Substitute 1/3 C shredded Parmesan for Cheddar. From Campbell’s Kitchen

Shirley Hunt Brodie '49 sent this great list of links. Nancy says she hasn't tried any but I clicked one and it looks like it is real. G