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    82 Recipes

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    Easy, yummy way to make Cream of Tomato soup. I use home canned tomatoes and stewed tomatoes, but store-bought is fine. Don’t use margarine - the water in it can make the roux lumpy. If you don’t have stewed tomatoes, you can use 4 cans of diced tomatoes and sauté ½ cup of minced onion in the butter until tender before adding flour.

    Recipe #489554

    This soup is delicious on it's own or as a substitute for canned soup.

    Recipe #489071

    A bountiful garden harvest today inspired this recipe. Eggplant, zucchini, yellow squash, sweet red pepper, onion, garlic and roma tomatoes are tossed with olive oil, roasted, combined with pasta sauce and served over steamed spaghetti squash. A sprinkle of grated parmesan completes it. Use a good quality of pasta sauce, but not marinara - it will get too watery. I like Prego.

    Recipe #484654

    Crisp, tangy garlic dill pickles. If your tap water is hard, use filtered water. Cutting off the ends of the cucumbers removes an enzyme that may cause them to become soft. Don't worry if the garlic turns blue or green in the jar. It's only the effect of the vinegar on the natural pigments in the garlic and will not affect quality or flavor. Pickling salt is different than other salts, don't substitute or you may not like the result. Ball Pickle Crisp is flavorless and almost guarantees crisp pickles. Follow package directions for how much for your jar size. There are powdered and granulated versions, both are excellent, but vary in quantity to use. Strain out the dill weed once it has flavored the brine, as it is unpleasant to the mouth.

    Recipe #482447

    This recipe uses sweet and hot peppers to give a tingly hot taste. Red wine vinegar gives it a depth of flavor not found in other recipes I've tried. I use whichever color sweet peppers are ripe in my garden. It's very pretty to use several different colors. Choose hot peppers for the heat level you desire. Jalapenos are fairly mild and habeneros are dangerously hot! Feel free to swap out some of the sweet peppers for hot, just keep the total quantity of peppers to 1 3/4 cups. This makes a pretty gift.

    Recipe #482438

    Another 3 ingredient recipe. A yummy way to use up leftovers. Leftover pork roast braises all day in your crockpot for moist, rich pulled pork. The length of the shreds is determined by the thickness of the pork slices going in. Adjust thickness of slices to your preference. I usually slice 1" - 1 1/2" thick. Check the level of liquid towards the end of cooking. You don't want it to cook away. Add water or more V8 if necessary. You can use regular V8 if you wish.

    Recipe #478139

    This recipe sounds crazy, but it totally works. The sauce is neither too sweet nor too salty. Yummy and pretty enough for company. Easy and uses ingredients I always have on hand. You can use less chicken and the same amount of sauce ingredients; just use a smaller baking dish so sauce doesn't burn. Good served with rice to soak up all that delicious sauce. If you don't have whole berry sauce, jellied sauce works too. I've sometimes added some dried cranberries for visual interest, but they're not necessary.

    Recipe #478138

    You'll never miss the meat in this one-dish meal. Just add a salad or fresh fruit. If you like chili and cornbread, you'll love this. Beans, sweet peppers, chili seasonings, topped with cheesy cornbread. Full of flavor and will stick to your ribs. My husband, a carnivore at heart, loves this. If you like your casseroles to be saucy, add an additional can of V-8.

    Recipe #477957

    This is a super fast recipe of roasted chicken and vegetables. Light and satisfying, it's good for you. Adapted from Dr. Oz's Warm Chicken-Orzo Salad.

    Recipe #477671

    This simple stuffing is traditional in America's midwest. Some calll it stuffing, some call it filling, some call it dressing. It is best cooked in a casserole dish. Cooking it in a bird increases both the cooking time and the likelihood of a food-borne illness. Nothing festive in that! This recipe is easily halved or doubled. Be sure to buy stuffing cubes. The crumb type will turn to mush. Use your largest pot. I use my stockpot. You need room to stir the stuffing cubes. Vegetables come in many sizes; you want 2 parts onion, 1 part celery and 1 part carrot. Using a food processor makes quick work of all the chopping. Chop the carrot finer than the onion and celery or it will take too long to cook.

    Recipe #468709

    This is my own version of roast turkey. It's simple and basic. My daughter begged me to post it for her friends. My family doesn’t like dark meat, so I make whole bone-in breasts. You can use this recipe for a whole turkey. If you do, resist the urge to stuff the cavity with anything other than additional carrots, celery and onion. It’s much safer to make your stuffing in a casserole dish and the turkey cooks much quicker.

    Recipe #468700

    These easy apple dumplings taste just like the ones I would get at the county fair. You will need a total of 1/4 cup butter for this recipe. I like to use golden delicious apples because they hold their shape after baking. Other baking apples can be used. You can easily halve or double this recipe. The baking time will not change.

    Recipe #458708

    We love the Hawaiian burgers at Red Robin. Trying to trim down the calories a bit, I came up with this satifying burger. To make this vegetarian, omit the bacon.

    Recipe #445988

    This peasant style chicken dinner fills the house with a wonderful aroma as it cooks. Starting with frozen chicken helps keep it moist during the long cooking. Serve over hot cooked pasta with slabs of buttered fresh bread. We really like garlic. Feel free to reduce the quantities. If your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid for remaining hour. If your cooker runs 'slower', check after 4 or 5 hours. You don't want to overcook the chicken as it will become dry. Once you know, you can note the cooking time on the recipe printout for future reference.

    Recipe #440133

    This grew out of a love of Kung-Pao Chicken. I needed to reduce the salt and fat. *Combining the cornstarch with a small amount of the water eliminates lumps. Look for a stir-fry mix that contains large pieces of vegetables and includes broccoli, whole sugar snap peas, water chestnuts and baby corn among other veggies. I like the one offered by Aldi stores, but I toss out the salty sauce packet and make my own. If you can't find a mix, use fresh veggies and canned (drained) water chestnuts and baby corn.

    Recipe #432753

    Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you enjoy. You can swap out for plain tomatoes and leave out the cayenne and it's still yummy. Use a large high sided skillet to contain spatters. I use my non-stick dutch oven. Pre-measuring everything helps.

    Recipe #432739

    Depending on which grandmother made this old family recipe, it was either Hawaiian Salad or Heavenly Hash.

    Recipe #431573

    Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2" squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed.

    Recipe #428196

    An old family recipe. This is a very plain, basic recipe of beef, potato, onion, salt & pepper in a flaky crust. My grandmother used to carry hers in her muff to keep her hands warm on the long walk to school in Iron Mountain, Michigan. Munch it plain or with brown gravy. If you must use ketchup, please don't tell me (yuk). Posted for my daughter. PS Pronounced 'pass-tee'. ('Paste-ees' are used in burlesque).

    Recipe #428194

    I love taco salad, but it can be very high in fat and salt. Use the leanest ground beef you can find. Combining the beef with water keeps the crumbles nice and small as it cooks. This is also delicious substituting lean ground turkey for the beef. Reduce or increase jalepeno and cayenne to suit your taste.

    Recipe #415047

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