I'm usually not brand loyal, but Best Foods (Hellman's) mayonnaise really does make a difference with this recipe. If you must substitute, please avoid Miracle Whip, because it just doesn't taste right. This recipe was created by my mother in 1957.
This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.
Served on English muffins, we call these Tuna Sliders because they slide right down. I put "melt" in the title so others could find the recipe. I got this recipe from my mother. Serve with a green salad for a balanced meal. For a real treat, I recommend using #63244 English Muffins (Bread Machine Method) instead of store bought. If you are cooking for just 1 or 2 people, the tuna mixture will keep nicely in the refrigerator for a few days.
My mother came up with this savory dish in the early 1950s when the budget was tight, but there were a lot of green beans in the garden. When times were really tough, she increased the beans and decreased the beef. Since then, the whole family looks forward to green bean season, because this is just plain old good food. Serve with garlic bread or homemade biscuits.
Fewer ingregients and simpler instructions than other Fried Apple recipes I've found, this dish is quick and easy to put on the table. This recipe works great with any apples I've tried, including some that were in the fridge too long and lost their crispness. It's simple to adjust quantities for the number of people you are serving.
A natural with baked ham or smoked sausages, this comfort food is made with the same basic sauce I use for Macaroni and Cheese. As a variation, 1 cup of thinly sliced onions added to the potatoes is tasty.
Don't you love when there is good-for-you food that also qualifies as comfort food? Well, a hearty beef stew is just that -- good-for-you comfort food. One unusual ingredient that I urge you not to substitute is rutabagas -- the purple-top yellow variety of turnip. They have a mild, but distinctive flavor that makes this stew special. Serve with fresh-baked bread or hot French rolls.
The basis for this recipe is Dolittle57's Old Fashion Berry Cobbler, #22691. That is a great recipe, but I have tweaked it quick a bit over the years before arriving at this lower sugar, more berry version. This is still very much a comfort food. Made with frozen strawberries, it tastes like strawberry shortcake. With marion- or boysenberries, either fresh or frozen, it is a taste treat. Serve as is, in a bowl with milk, or with ice cream.
Inspired by Old Fashion Berry Cobbler #22691, I have tweaked the recipe so much, it has little resemblance to the original. This version has more berries, less sugar, and less biscuit topping than the original. Still, I'd like to thank Dolittle57 for getting me started on this.
This version of the old standby gets a little extra flavor from chicken broth and parsley. Soaking the beef reduces the sodium content to quite a bit less than the Nutrition Facts indicate. Serve over your favorite biscuits, or toast will do in a pinch.
This is an Americanized version of a popular sauce, made from ingredients that most cooks have on hand. Use this sauce as a marinade for chicken wings, prawns, or your favorite meat. Thicken the sauce with cornstarch and it is great with veggie stir-fry or as a basting sauce. Try it with #519728 Teriyaki Stir Fry. http://www.food.com/recipe/teriyaki-stir-fry-519728
Think Shepherd's Pie with ham instead of ground beef or lamb. I came up with this for something different to do with leftover ham. Preparation time includes chopping fresh vegetables and peeling potatoes. Make it quick with leftover mashed potatoes and frozen mixed vegetables instead of the separate ingredients listed below.
Sauted shrimp and vegetables combined with rice. Preparation time of 15 minutes to chop vegetables and 10-15 minutes to saute happens during the 60 minutes it takes to cook the brown rice. If you substitute white rice, your dinner can be done in 30 minutes, start to finish. Served with a green salad and crusty french bread, it makes a satisfying meal.
NOTE: I have added peas, sugar snap pea pods, and mushrooms at different times. I have also left out the carrots, substituted red peppers for green and fresh tomatoes for canned. This recipe lends itself to a lot of variations.
... or at least the taste of summer. Make this with home-grown zucchini, corn, peppers, and onions. Or use frozen corn and other store-bought veggies. This skillet meal is healthy and comfort food all in one. This is my own creation, developed and modified over the past several summers. I hope you enjoy.
Loads of fresh veggies, with slivered almonds or cooked teriyaki chicken. Serve with rice and top with #519639 Easy Teriyaki Marinade and Sauce.
This is a hearty recipe that is a lunch-time favorite, especially with a grilled cheese sandwich. When tomatoes are over-abundant in my garden, I use fresh tomato puree - my preferred method. This is an adaptation of a recipe found in The Encyclopedia of Creative Cooking by Charlotte Turgeon, published in 1984.
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