Sunday, June 17, 2012

Enchilada Casserole

I have been looking at this recipe for a few weeks now and I should have taken a picture of this when my sister pulled it out of the oven. It was the best one we have made so far. Sometimes it takes practice. I think we have it down now so I thought you might like it for your family. You can make it hot or mild and it is really good warmed up too.
Enchilada Casserole   350 oven
1 lb. Ground Beef
1 large Onion, chopped
2 Garlic Cloves, chopped
1/3 Cup bottled Picante Sauce [Mild or Med.]
1 [10 ounce] can Rotel [original, mild or hot, drained]
1 [16 ounce] can Refried beans
1 [10 ounce] can Enchilada Sauce
1 C Corn [if frozen cook]
1/2 Cup chopped Black Olives [optional]
Crushed Tortilla Chips, Recommend **Grande Tortilla Chips
3 C grated Mexican Cheese
1 Small container Sour Cream
Method:  Preheat oven to 350. Spray a 9 x 13 pan.
In a wide deep frying pan on medium heat, brown the ground beef with the onion and garlic until beef is cooked through. Drain. 
I have a large bowl in which I put a large sieve over. [Not a colander because the meat will fall through the holes]  Then I put the meat into the sieve and push the grease out. Wipe out skillet with paper towel to be sure there is no grease left.
Now, lower the heat and return the drained Beef, and add the Picante, Rotel, and Beans, Enchilada sauce, olives, corn and salt. Stir and cook until well combined and heated through. Remove from heat.
Place a scant 1 Cup of crushed Tortilla Chips in bottom of sprayed 9 x 13 pan. Put half the beef mixture over it carefully. Top with 1 ½ C Cheese. Put another layer of chips, then the rest of the beef mixture. Top with the rest of the cheese or more. Enough to to have plenty to cover the top completely.  Caution; Do not make the layers of chips too thick. The casserole will be dry if you do. Be sure and cover with foil to keep the cheese from burning.
Bake for 30 to 40 minutes or until bubbly. Test it with a small spoonful in the center. Serve with Sour Cream and extra Chips
** I recommended that brand of chips because they are thick and seem to hold the filling better and they don’t soak up the liquid. We have tried several brands of chips and we liked them the best. You can top it with Salsa, Chopped Green Onions, and a dollop of Sour Cream. This makes an attractive dish and as my sister is fond of saying “The eye eats first”.   

Friday, June 8, 2012

Gayle's Chicken Fried Rice
Haven't blogged in a while because this computer makes me want to hit it with a hammer more times than not and especially when I'm trying to type anything I want to be seen by others. I go, and I do have friends praying for me and this dratted computer, so there is hope.
This recipe I began making about 30 years ago from a Chinese girl who lived across the street from me. I've been making it ever since and it is quite easy [of course] and good. I don't know what a lot of children eat these days besides "Happy Meals" and ice cream but hopefully they like vegetables as this is chock full of them. 
2 Chicken Breasts, slice them, then make large bite size pieces.
1 C Raw Rice, NOT Minute Rice, or Uncles either
Kikkoman Soy Sauce
1 or 2 Eggs
1 Green Pepper
1 or 2 White or Yellow Onions
4 Carrots, peeled
4 Ribs of Celery, peel these a little
2 cloves of Garlic [optional]
Method for the Rice
2 C very hot water, some salt [not a ton because the soy sauce is salty]
1 C Raw Rice
Bring water to a boil and add the rice. Turn the burner down to the lowest heat, cover and let simmer till all the water is gone. This could take 30 minutes or so. I sometimes add a couple of Tablespoons of butter or Smart Balance to the water and then the rice. [I love rice]Do the rice first because it's going to take you some time to cut up the vegetables.
Get all your Vegetables cut up into large bite size pieces and set aside. Next beat the eggs and pour into a buttered small non-stick skillet. Don't scramble, you want the eggs done hard like a flat pancake. When they are done on the bottom flip them and cook until completely cooked. Not to high a heat or you will burn them and burned eggs stink and aren't worth eating.
Cut the egg into bite size pieces too. Set aside.
Now the rice should be done & hot. Now my friend always said to use left over rice in this dish but I always use any left over rice for breakfast with sugar, cinnamon and milk.
ANYWAY...... put a small amount of Canola oil in the large skillet, Dutch Oven or whatever you can saute in.
I think about a scant 1/4th cup. Just enough to cover the bottom. Get the skillet hot [not smoking] but hot and add the chicken pieces. I work them around until they are no longer pink but white on both sides. Takes a couple of minutes. Then add the vegetables, shaking the pan and turning the Veg's. and Chicken a few times. Then add the egg and rice. Now this is a lot of rice and you will need to turn down the burner and then mix the rice in as best you can until they get the idea that they are going to be cooked together. Takes a few minutes. If you feel that the rice is sticking add a dab more of the Canola oil. Now is the time for the Kikkoman. Start shaking it over the whole thing until the rice is brown. Taste and see if you have enough. If not add a few more shakes.  Now you can get Kikkoman with less salt. I did that but I gave it away because I thought it needed SALT!  Put the lid on your pan and let it cook on a very low heat for a few minutes, just until the veggies are starting to get soft. Spoon it up into bowls and you have a real balanced meal. Serve a little fruit for desert and there you have it.


Tuesday, May 15, 2012

Chicken Tetrazzini

This is a recipe that I have had for 23 years. I had shattered my leg and couldn't walk. A pastors wife [can't remember their name] brought this dish and I requested the recipe and have been making it ever since. It's easy to assemble and you don't need any special talent. Now she used a whole fryer and cooked it until done and then deboned it. Way way too much trouble. You know me by now, I'm for easy and quick.
350 Oven
1 large Chicken Breast with the skin and bone in
Chicken Breasts these days are big enough to ride so one should be enough, but if you feel it's not enough meat then add another one. If you have a steamer put this in it with a little water in the bottom and steam for about 20 to 30 minutes. Don't let the water boil away. If you don't have a steamer you can just put it in some cold water and bring to a boil and simmer for same amount of time. When it is done and you will know because the bone will come out easily. Cut off the skin and pull out the bone. Chop into bite size pieces and set aside.
Add: 2 tbs. Butter
          1/4 C Milk
          1 small can Mushrooms or Mushroom pieces, drained
          1 can of Cream of Mushroom Soup, undiluted
         *** 1 2/3 C Chicken Broth [I make my own but Swansons is good.]
          1/4 lb. of Spaghetti, Cooked and drained
          Salt and Pepper to taste
          2 Cups Shredded Colby or Sharp Cheddar Cheese
Whisk this all together in the bowl then add the Chopped Chicken and pour into a 2 qt. Casserole dish.  Cover the top with Cheese. Tent this with foil or if you have a lid for your casserole put it on. Bake for about 30 minutes until it bubbles.
***I don't have a can of Swansons Chicken Broth in my cupboard at the moment but I think the can is 15 oz. and you can add the whole can. It's a little over a cup, I believe. If it's a little soupy don't worry as it sits it will get thicker and boy is this ever good.  As you can see I serve it with fresh Broccoli because it just seems to go with it. She brought it to me that way.   and I thought it was yum! I know it looks horrible when you whisk it up but it is a different way to fix Chicken. 
I hope you will try this and that your family likes it as much as mine does

Sunday, April 22, 2012

Simple Deserts

I was thinking today about something simple you all might like to fix for your family that would be quick and you could make while your eating your supper. I have been making these recipes for about 30 years. When I worked as a cook in a daycare we used this Banana recipe for breakfast a lot. It comes from "The Christian Home Cook Book". I don't believe it is in print anymore but maybe if you get hold of Weavers Store they may be able to get it. These are a real go-to when I have nothing in the house but some dead Bananas and a couple cans of peaches. I don't have a picture as I just made the Banana one and it's gone.  Neither of these are very sweet but really good and will stand in for a tasty desert.
I always called this one;
"A Cup, A Cup, A Cup Cobbler"
Oven 375* 30 - 40 minutes
1 stick Butter
1 C Sugar
1 C Flour [reg.]
1 C Milk
2 tsp. Baking Powder
1/8 tsp Salt
In a 8 x 11 oven proof dish [glass] melt the butter.
I just put the butter in the dish and stick it in the oven to melt.  Whisk the dry ingredients together and then stir in the milk. Pull out the dish of melted Butter from the oven and pour the batter over the melted butter. DO NOT STIR.
Pour sweetened fruit over the top, juice and all.
I use a couple of 15 oz. cans of sweetened Peaches.
You can use Cherie or Blueberry Pie Filling. If you use a pie filling you will have to kind of plop it over the batter. Probably one can, 21 oz. will be enough as it is bigger than the peaches. Looks odd but trust me it will come out real good. When I had an abundence of Blackberries I used to sugar them and wait till they had maserated and pour them in. Boy was that good!!
OK, put this in the oven when you are serving up supper and it should be about ready when you are clearing the table. It's done when a toothpick comes out clean and the cake is golden brown. Serve it with some Vanilla Ice Cream or Cool Whip.  It's really good hot or warm.

Banana Cake
Bake 350* 45 minutes  13 x 9 sprayed pan
Cream together; [with mixer] 
3/4 C Butter [room temp. or soften in microwave]
1 1/2 C Sugar
Then blend in;
1 1/2 C or about 4 dead, meaning black Bananas
I moosh them up really well with a fork before I add them. I have tried just putting them in but it comes out better if you moosh them.
2 Eggs, well beaten
1 tsp. Vanilla
Whisk together before adding to wet ingredients;
2 C Flour
1 tsp. Baking Soda
1 tsp Salt
Add to Banana mixture, alternately with
1/2 C Buttermilk or **sour Milk.
Blend after each addition. Don't beat this to pieces. You don't want it to be tough. Just get the flour and milk incorporated and then add;
1 C Pecans or Walnuts or no nuts at all. [It's great just plain.] Chop the nuts so they aren't big hunks in there.
Put it in the oven and it is done when a toothpick comes out clean.
I wait till it has cooled some then sprinkle Powdered Sugar over the top. This is good hot, warm or just room temp. It's a winner. No icing needed.  Really Yummy!
**Sour Milk is easy made. [as my Mother-in-law would have said] Add about a 1 tsp. [scant] vinegar or lemon juice to 1/2 C Milk when you start this recipe and it will look like Buttermilk by the time you need it.
Hope this helps you working Mothers. Hard to have something homemade when you are gone all day. These are easy and good. Try them and see.

Friday, April 20, 2012

A Few Ideas For Leftovers and a Cake

Been doing a little bit more cooking lately and my sister was asking if I had ever posted anything about leftovers. I know when you have boys or men who are hungry there just isn't anything left over. We do have meat that is sometimes left over and I make meals out of Chicken or Beef at little cost. I did this when my husband was living and kids were at home.  One of the things I make is Chicken Pot Pie [Daughters favorite]or Beef Pot Pie depending on what I have left. If you have gravy left from your Roast Chicken or Roast Beef and some chicken and beef left over too, you will have a hearty meal. I always just heat some mixed Vegetables or just whatever you have. [Not Broccoli because it will disintegrate and be horrible.]Heat the gravy in the microwave. You will have to add a little water to it so it isn't so thick. Add the chopped Chicken or Beef and the warmed Vegetables. Pour into an unbaked pie shell. Top it with crust and there you have a Pot Pie.  I have made either in a casserole dish or in an iron skillet. No Pie Crust needed if you are short on time and the kids are around your ankles and starved. Just top with biscuits instead of crust. Bake at about 375 until the biscuits are brown and done. Yummy in the gravy and super simple and fast.

A couple of other things I wanted to show you and mention. Duncan & I made a beautiful Angle Food Cake this week. I always make cakes with Duncan, Hines that is. If you follow the recipe it is so simple and it makes a great cake. Bigger and lighter than the ones already made at the grocery store.[blah] I think better than Bettys or that dough boy guy.  Just be sure that your mixing bowl is clean and your Angle Food Cake pan is grease free and clean. So simple and it takes about 3 minutes to stir up. It's good covered in Strawberries & Cool Whip. I sometimes make a Lemon or Orange Glaze for it. You can also get some Cool Whip and add a little bit of Cocoa powder to it and have Chocolate Whipped Cream. There is also Cinnamon or Mint Extract and a little Green Food Coloring. You have fancy and it took no time at all.

Thursday, April 12, 2012


I asked my daughter for an idea of what she thought folks might like to have this week and she said "How about your Lasagna". It looks long and complicated but it isn't. I'm sure you all have made it before and you  just might like to add something different to your dish. I do that a lot.  It's a good dish that can be cut in half and frozen for another time too.  I got this recipe from a neighbor before Ellen was born. This lady really knew how to cook and I have added a few of my own tweaks to it over the years but hers was the main idea. It's really tasty and filling. Serve it with a tossed green salad and Garlic Bread and you have a hearty meal for any time of the year. 
Meat Sauce:

 l lb. Ground Chuck, plus ½ lb. Ground Italian Sausage
 ½ half Green Pepper, diced fine
 I large Onion, chopped
2 cloves of Garlic, chopped
A couple of Tbs. Oregano, to your taste
Salt and Pepper
Fry above and drain well. Set aside.
Pour into a large skillet:
1 jar Prego or Ragu Sauce 32 oz. [which ever you like]
2 Tbs. Sugar
1 can sliced Mushrooms
1 large can Tomato Sauce [I'm talking 15oz.]
Add the drained meat mixture to this sauce and simmer about 30 minutes. You want his sauce thick, not runny.
Cheese Filling:
3 Cups Cream Cottage Cheese [you may have to drain it]
½ Cup Parmesan Cheese
2 Tbs. Parsley
2 eggs well beaten
Salt and pepper to taste [don’t go nuts tho]
Mix this up and set aside. [Looks horrible but it will be fine]
2-6 oz. Packages of sliced Mozzarella Cheese  
1-2 cup Package of Grated Mozzarella Cheese
1-2 Cup Package of Grated Cheddar Cheese
Lasagna Noodles 
Heat to boiling 3 qt. Water [don’t salt before, it takes longer to boil]
Add 1 ½ tsp.  Salt when it’s boiling.
Gradually stir in noodles. I use the whole package because some of them tear up. You will need about 10 or 12 depending. Cook about 10 minutes and then blanch in cold water. They will stick together, so be sure everything else is ready to put together.
Spray a 13 X 9 ovenproof pan. Place a small amount of sauce on the bottom, then 4 noodles. They will overlap but that’s okay. Spread with meat mixture sauce, then ½ cottage cheese mixture then sliced Mozzarella. Then noodles again,4, meat sauce, the rest of the cheese sauce and Mozzarella cheese. Now cover the top of the cheese with noodles. Be sure the top is covered with them. Add remaining meat sauce and spread it over noodles.  Cover with foil and put into a 375 oven for about 30 minutes until cooked through. Remember you have eggs in there.  
the last 5 minutes remove foil and top with the Grated Cheese’s.
This needs to stand for at least 10 minutes before cutting or it will not look editable. I always had a fight on my hands when I wanted the famiy to wait because it always slops all over the plate. You want it to cut evenly. [duh!]
Anyway it didn't look too hot to me but they didn't seem to care they were always starved!


Saturday, April 7, 2012

Gayle's Fresh Apple Pie

Gayle's Fresh Apple Pie

I've been making fresh Apple Pie for a long time. I never am for sure how it will turn out but I guess as my son says "you've been making it forever and it's never bad". Hummm!
I've never never been a fan of Apple Pie filling. They are always cut so big and are hard. Never enough Cinnamon and just uck!  I always put up about 2 bushels of Apples every fall. I use Johnathan Apples and I freeze them. I peel and slice them, not to thin or thick but just right. [this is not The Three Bears story but that part fits] Now, I fill a big bowl with apples and add 1/4 C Sugar and a good sprinkle of Fruit Fresh. Mix it with your hands. Then I measure, in a dry measuring cup, 5 C of Apples. [Push them down in the cup]I put them in a quart freezer bag and freeze. This is messy and sticky and fun if you have kids around. They love a slice of Apple in the mouth every pass they make by you. My daycare kids always did. Anyway, since I just made one this past Wednesday for some "Cousin Company" I thought you might like to try this pie sometime too.
There are so many sizes of pie plates that I almost want to caution you about the size but I won't.  I would bet that most of you have a 9" or 10" pie plates so I will assume that with the approximate measurements.
Apple Filling
5 C Apples, thawed or enough fresh apples to make 5 C. You can use Granny Smith or a good baking apple that doesn't turn to mush.
Sugar to your taste [who would mind tasting these apples?]
Cinnamon and plenty of it.
5 or 6 tsps. Butter for the top of the Apples
If you have a fresh Orange or Lemon squeeze about a half of either one into the apples.
Let this stand while you are making the pie crust. The juices will come out but they won't soak the crust because you have put that flour in the bottom crust.[see below]
I don't add any other thickening to them as a too thick any kind of pie filling is not good.
Pie Crust for a 2 crust pie
1 1/2 C Flour
3/4 C Crisco [only] No butter as it will fall apart.
1/3 C to 1/2 C ICE water, more or less.  See how it holds together.
2 tsp. Salt
Work this [the dry ingredients] together with a pastry cutter. I use a fork, but then I'm old fashioned. It is not going to resemble peas. I can't ever figure that saying out. I look at mine and it is small but have you looked at peas lately? Impossible. 
Add the water a little at a time and I flour my hands and work it together. Use half of the dough and roll out on a well floured pastry cloth or whatever you use. I use a cloth. If you added a little too much water it is NOT a big deal. This is a great pie crust my mother-in-law invented when she was a cook and it turns out EVERY time.  OK now........roll it out. Then roll it back up on your rolling pin and re roll it into the pie plate. It will easily fit and if not don't panic just fix it with a little left over crust and a tiny bit of water. Pat it into place and who will know?? Now add about 1/4 C of flour to the bottom of the crust that is in the plate and spread it around with your fingers so it covers the bottom.
Slowly spoon in the apples. They won't be mounded up and I think that is just dumb anyway. It is so hard to get them done when they are so thick. Add the butter on top of the apples in the pie plate and then roll out the rest of the crust and do the same thing you did with the bottom. Slit the top like in the picture above and sprinkle with sugar. Into the oven for about 45 minutes to an hour. I always know it's done when it is bubbling in the center. I also want to add that I use a pastry "sock" over my rolling pin and once it is rolled in the flour on the pastry cloth nothing sticks to it either. This looks like a lot of blah blah but once you get this crust recipe you are set for fruit, pudding, meat, chicken or any kind of pie. 
Have a Blessed Easter and wonderful weekend.


Thursday, March 29, 2012

Oven Fried Chicken 350

Been thinking about the food blog this morning. Since I’m taking care of my sweethearts every other day and I’m having company for a meal next week, I wanted to do this one today as I might not have time next week. Now I know some of you have voiced the opinion that frying chicken is just WRONG. Too hard to do and don’t want too. It’s not hard and takes no time at all. In fact that is what my friends have asked me to prepare.
I don’t make greasy fried chicken and I wish I were close enough to you to teach you how to cut one up so you get a couple extra pieces. It goes 2 wings, 2 thighs, 2 legs, 3 breasts and 1 pulley bone. Of course there is the back and the part that went over the fence last. :)  I thought you might like to try this recipe. I made I last night and it is a NO FAIL and really good.


  • 1 Frying Chicken, about 3 ½ pounds. Cut up
  • 1 1/2 cups of Flour
  • Thyme and Rosemary
  • In a zip-loc bag add the flour, a good tbs. of Thyme and Rosemary
  • Salt and Pepper.
Look at it and if it doesn’t look like enough herbs, salt and pepper add more. Don’t go nuts tho. Thyme is strong. Add your Chicken pieces to the bag and shake them up until coated.

In an iron skillet or ovenproof skillet, add about ½ inch of Canola Oil so it definitely covers the bottom.
Put it on MEDIUM HEAT and wait until you see the oil ripple. Lay the biggest piece in the middle and work the others around it. If your stove is too hot turn it down. They do not have to be done, just brown. Lift them and look to see if they are brown. When they are golden on all sides cover with a tight fitting lid and put in the oven for about 35 minutes. Don't add any water or anything. It will be tender and juicy and really full of flavor. Lift the chicken out onto a paper towel and scrape the bottom of the pan with all the brown crispy stuff in it. Pour off some of the liquid off if there is too much.

Making pan gravy

Stir ¼ cup flour [approx] into the liquid and let it cook for a few minutes and then add some milk. Not too much or it will be too thin. Let it cook over medium heat until it begins to thicken. It will thicken more after it cools. I serve this with potatoes or just bread and gravy [a farm favorite].  My Mother used to make this and it is still a good recipe. Hope you will take a chance and try it.   

Thursday, March 22, 2012

Gayle's Meatloaf 350

Have been thinking about what to post next and asked my daughter and she seemed to think that my Meatloaf was a good one. I had many failures with my meatloaf, don't mind telling you.  I tried everything to get it to hold together from left over Rice to Oatmeal and even Saltine Crackers. Every time I would serve it my husband and son would say "It tastes good but it's crumbly".  It just wouldn't slice, even cold! So I finally figured out what to do and have been making it for many years this way and it works.  Don't remember my Mother's Meatloaf but I do remember she was the one who suggested the Bacon and I'm glad she did because it makes it good.


Gayle's Meatloaf  350

  • 2 pounds of Ground Chuck
  • 1 pound of Ground Sausage [get the Jimmy Dean Reduced Fat, original]
  • 1 large Onion, Chopped fine
  • 1/2 Green Pepper, Chopped fine
  • 2 eggs
  • 4 slices of Bacon [set aside]
  • Salt and Pepper to taste
  • A couple of hand fulls of homemade bread crumbs
  • Enough Milk to get it to hold together.
Squish it up good so it is mixed well.

**Put into a loaf pan and spread the 4 slices of Bacon on top, carefully tucking it down on the end and sides. Bake at 350 for about an hour and maybe a half but don't over bake or it will be dry. Stick it with a fork and if it isn't bleeding take it out and let it rest on a platter. Even if the middle isn't quite done you can eat the ends and then wrap the rest in foil and put it back into the oven. We have a very finicky oven and we never know how long anything is supposed to take. You can't know the frustration. You just have to hang around the kitchen and watch whatever you are baking. AARGH!
When it is done be sure to let it rest for at least 15 minutes before slicing.

**Now, I have a meatloaf loaf-shaped pan that is two pans in one. It has holes in the top pan for the fat to run through to the bottom pan and I really love it. No greasy meatloaf for me. If you don't have one of these I would suggest putting it in a loaf pan and when it is done I would carefully lift out onto a paper towel to soak up any grease that is there.  Shouldn't be much if your chuck is lean.
The bread crumbs are what makes the difference in getting it to slice well. I use any left over bread, hamburger or hot buns, wheat or white and make them in my food processor. If I have too much I just put the crumbs in a zip-loc bag and freeze until I make meatloaf again. 

I also have been known to get some Heinz  Home style Savory Beef Gravy, heat it in a small bowl and drizzle it over the sliced meatloaf. Makes a pretty presentation and it's not bad either. I serve either baked potatoes, parsley and butter new potatoes, and a green veg like Green Beans or Broccoli.  Hope this works for you and you enjoy it.

Tuesday, March 13, 2012


I was thinking about eggs this morning. I love breakfast. I have to be careful about cholesterol so I can’t have eggs a lot. Now my husband didn’t think he had breakfast if eggs weren’t involved. My Mother was a big believer in breakfast. We always had some kind of HOT cereal, toast, orange juice or scrambled eggs, 1 piece of bacon, toast and of course orange juice. I can remember the smell of that breakfast as it was cooking. Smelled so good.  I’ve learned a few things about eggs that I wonder if you all know. You probably do but maybe someone doesn't and could use the information.

First, always check for the date on the end of the egg carton before you buy. For instance, I just bought some eggs on the 9th and the date on the eggs say they are up on the 29th.  Lets say today is the 19th, then they would be old enough to hard cook and peel without coming apart and causing a melt down in the kitchen.  If you are going to hard cook eggs [not boil] you need the oldest eggs in your refrigerator.


Place the eggs in a pan so they are in a single file or circle never on top of each other. Cover them completely with cold water and bring to a boil. Take immediately off the heat and cover tightly for exactly 20 minutes. Set your timer. Immediately pour off the hot water and with the cold-water running, crack each egg and peel under the cold water. [You don’t want a small shell in anything] They should peel easily. Fresh eggs don’t peel and I don’t care what you do they won’t peel. Your egg yolks should not have the color green anywhere near the yolk. If they have that then you have over cooked them. It isn't the end of the world tho and they will still taste the same but just sayin, no green.


I know I have made a room full of these eggs. We always called them this because we didn’t want to give the devil any respect. My daycare kids loved them, of all things. My sister and I have come upon a new recipe for them and I thought I might share it with you. I’m not going to try and put down the measurements, as you will know how stiff or thin you will want the filling to be.
  • About 6 Hard Cooked Eggs
  • While they are hot put them in the food processor to get them smooth. The eggs will take on the flavors if you make this while they are warm.
  • Small amount of Mayonnaise
  • Little bit of Mustard
  • Onion powder
  • Mascarpone Cheese
  • Equal amounts of the Mayonnaise and Mascarpone
  • Salt and pepper to taste.
We don’t even make the kind we used to make anymore. These are smooth and creamy. As my son-in-law said when he tried one “What could be bad about eggs and cheese”. These are really good, yummy in fact, different.


These eggs are really good for you, as they are not cooked in any fat or grease. Truly I say, they are so good. I always like them on buttered toast. They are quick and simple to make and my husband and son loved them. My sister likes them in a bowl without toast.

You will need a small, approximately 3 cup non-stick saucepan [I got mine at Schnucks]
Add about 2 1/2 C warm water and bring to a boil, then turn down till it just simmers.
Now…lots of folks say to add a tsp of vinegar but I think it makes them taste like it and no to that. If you use fresh eggs they will not splat all over the bottom of the pan, but will hold together.  Slowly drop them [down close to the rim of the pan not up by the ceiling] into the water. Push the toast down now. Watch the eggs and as the white begins to turn white and the yolk begins to be covered white you are close to being done. Get out a paper towel and lay next to the stove. When the toast pops up butter it, put it on a plate and with a slotted spoon that is for a no-stick surface, carefully get under the egg and kind of jiggle. [the egg]If the white is firm but the yolk soft, lift out onto the paper towel. Let it rest there a minute and then carefully flip it over onto the spoon again and then flip onto the toast. They are so beautiful you won’t believe you did it. You may have to practice a few times but you’ll get the knack and few people know how to do this well and you will be one of them.



These are not my favorite but they are good. My Mother always made these when we didn’t have many eggs in the house. She would fry 3 pieces of Bacon until they were really crisp. This must be done slowly or you will have burned bacon and pan at the same time. Yuck! There would hardly be any bacon fat in the pan with 3 pieces of Bacon so she didn't pour it off. Then she would take the pan off the burner and drop in three eggs. Put the pan back on the burner and slowly cook just until the white was cooked. Then she would add a couple of Tbs of water and cover them for a few minutes, just until the yolk was soft cooked. Easy and these are good.


Now my Mother-in-law was raised in Kentucky, Indiana and Missouri and she always had plenty of bacon and eggs as she was always on some kind of farm. She would always, without fail, fry at least 2 pounds of Bacon. Then she would take her frying pan [always an iron skillet] off the heat and drop about 4 eggs in it. She would baste them with the grease and scoop them out. These were good but they were so greasy. I never made them this way but I have to say they both lived to be 84 and 86. Makes you wonder.


There are many people that seem to want to add all kinds of things to the eggs that you are beating. I have tried them all. Water, milk, dogs, pony's. [a joke guys]. I've been told it makes them fluffier, lighter whatever. Frankly when you are eating scrambled eggs you really are not noticing this. What you are noticing is if they have been cooked too long and if they have any taste. Now I don't like them unless I have fried some Bacon and drained all the fat out of the pan. Then I  pour the beaten eggs in and cook slowly,scraping the sides until they are almost done. I have been known to over cook them and therefore they resemble rubber. Try not to do that. When you see that they are almost cooked but a little soft quickly get them out of the pan into a bowl or plate. Makes me hungry just thinking about them.  I do sometimes add chopped Ham or crumbled Bacon. Don't have to fry as much Bacon that way. Humm good! 

Well, that's it for the eggs. If you try any of these please let me know.

Saturday, March 3, 2012

Mama's Oatmeal Cookies

"Whether therefore ye eat or drink, whatsoever ye do, do all to the glory of God"
 1 Corinathins 10:31

I have been thinking about this recipe for a while and wondered if you would like a new [old for me] Oatmeal Cookie recipe. It's a good one and my children and daycare kids seemed to really like it. These cookies are a chewy, crisp cookie. I know that sounds nuts but they are. Really a good source of fiber for kids too.

Mama's Oatmeal Cookies

Preheat oven 350

Spray cookie sheets OR use the paper the butter was wrapped in to coat the sheets.
  • 1 - C Butter room temp or put it in the microwave for 10 seconds
  • 1 - C White Sugar
  • 1 - C Dark Brown Sugar [there is a difference between dark & light]
  • 2 Large Eggs, room temp is best, but it's not a matter of life and death to the cookies.
  • 1 tsp. Vanilla
  • *2 Tbs. Orange Juice, if it's not exact it's OK (see below)
  • 1 tsp. Soda
  • 1 tsp. Salt
  • 1 1/2 C Flour [not self rising]
  • 1 tsp. Cinnamon
  • 1/2 tsp. of Allspice or Pumpkin Pie Spice
  • 1/2 tsp. Nutmeg [scant]
  • *Orange Rind from One Orange (Get the rind off the orange first before squeezing it for juice. Hint: Roll Orange on the counter to soften and it will juice much easier.)
  • 3 - Cups Old Fashioned Oats [no quick]


Cream first three 4 minutes until light and fluffy.
Add eggs one at a time beating to be sure they are incorporated.
Then add Orange Juice and Vanilla, beat until blended in.

In a separate bowl whisk together the flour, soda, salt, and spices plus the Orange rind.
Slowly add flour mixture to batter and blend in. Then add the Oats a little at a time. Mix well but don't beat it to death.

Drop on cookie sheets with a cookie scoop or a couple of teaspoons, 3 across. Bake about 9 to 12 minutes.

We have a horrible oven and we never know how long to bake things we just have to look at them. About half way through I usually turn the sheet around.  These cookies will spread out so don't get them too close together. When they are done leave them on the cookie sheet for a couple of minutes for them to cool or they will scrunch up.

**Now if you want to vary these you can add 12 oz. pkg. of mini chocolate chips instead of the spices. The Orange is good with the chocolate.
2/3 C Raisins and 1/2 C chopped Pecans along with the spices & Orange. [my favorite but kids don't like the nuts]

I hope you like these and they become a go to recipe for a quick cookie that is good for you and delicious.

Wednesday, February 22, 2012

Cinnamon Chip Scones

Today I made some Cinnamon Scones. My sister and son have been asking me to make them for some time and so I did. They turned out really well and so I thought you might like to have the recipe as they are really not like a traditional scone at all. They are more cookie like, sorta. Traditional Scones are really just triangle biscuits and you can make them with any kind of dried fruit or serve them with Honey or Jelly. They are really good but this is a bit different. These are sweeter then scones. Everyone seems to love them so I thought you might like them too.

Cinnamon Chip Scones

Preheat Oven to 375

Be sure and have cookie sheets sprayed ahead of time and the butter cut and everything measured out before starting.

Cutting the butter:  Slice it long way, then turn it over and slice it long way again. Cut off little cubes of it into a bowl and put back into the refrigerator.
  • 2 Eggs, beaten
  • 1 C Sour Cream
  • 2 tsp. Vanilla
  • 1 tsp. baking Soda
Beat the Eggs and then whisk in the Sour Cream, Vanilla and Soda, set aside.
  • 4 C Flour
  • 1 ¼ C Sugar
  • 2 tsp. Baking Powder
  • 2 tsp. Cinnamon
  • ¼ tsp. Cream of Tartar
  • 1 tsp. Salt
  • 1 C Butter [cold]
  • 1 C Cinnamon Chips
Place flour, sugar, baking powder, cinnamon, cream of tartar and salt in Mixer. Whisk a few times to incorporate. Add Butter and beat slowly or it will fly all over the kitchen, until pea size.

Add Sour Cream mixture and beat just until incorporated and then add chips. You may have to work the chips in with your hands but try with the mixer first. Flour counter top, your hands [arms to the armpit] pastry cloth or board. This dough will be sticky. Work it around with your hands until it is together and then press with your hands. Do this quickly so the dough doesn’t get too warm. I make it about 2 inches thick. Cut out with whatever you have. I use a square cutter or a triangle sometimes.  This will make a lot so I make them big because I’m lazy and don’t want to fiddle in the kitchen forever. If you make the triangle you can make several dozen.

Bake 13 to 16 minutes until brown on bottom [if you make them real big “palm of your hand size” then it takes about 20 or so]

  • 2 C Powdered Sugar
  • 1 tsp. Vanilla
  • 2 T soft butter
  • ½ tsp. Cinnamon
  • Enough milk to make a thin glaze
Drop a tablespoon on each warm scone and spread around with the back of the spoon. They will drip a bit. These are so good you really don’t need the glaze but I always do it because my family likes it that way.  Hope you enjoy these. 

Friday, February 17, 2012

Sausage Quiche

"And they did all eat, and were filled"  -  Matthew 15:37 (KJV)

I have kinda been waiting for my friend to get back to me. She gave me this recipe many many years ago and I don't know if she still makes it but I do from time to time. A couple of ladies have asked me for it and so Randy I hope you don't mind but I'm sharing.

Sausage Quiche - 375 oven

  • 1 unbaked pie shell 9"
  • 1-lb. of reduced fat Original Sausage [Jimmy Dean]
  • 1/2 C Onions, chopped fine
  • 1/3 C Green Pepper, chopped fine
  • 1 1/2 C or 8 to 10 oz. pkg grated Colby or Cheddar Cheese
  • 1 Tbs. Flour
  • 2 eggs, beaten
  • 1 C Evaporated Milk
  • 1 Tbs. Parsley Flakes
  • 3/4 C Lawry's Seasoned Salt [important]
  • 1/4 tsp. Garlic Salt
  • 1/4 tsp. Pepper

Get out your skillet. Put a small amount of oil in it. [I hope you're using Canola Oil]Just enough to cover the bottom. This sausage has no fat and you don't want it to stick. Add the Sausage, Onion and Green Pepper and cook until the Sausage is done. Chop it up with a spatula so you don't have chunks of meat. When done take off the heat and blot with a paper towel in case there is any fat, set aside.

In a big bowl dump all of the cheese and flour. Toss together. When the Sausage, onion and peppers are cool, not cold but cool, add them to the cheese flour mixture and toss. Set aside.

In a small bowl beat the eggs, then add the milk, flakes, seasoned salt, garlic salt and pepper, beat together. Set aside.

Now it's time to put the sausage mixture into the unbaked crust. Pat it around so it is evenly distributed then pour the egg mixture over all. It won't look like enough but it will be.

Set it on a cookie sheet and bake in a preheated oven for 35 to 40 minutes or until browned and filling is set. Test it with a table knife if you like or bump it with your hand and see if it wiggles. I don't but I've been making this for a long time. The original recipe called for 3/4 pound of sausage links but I never had that and then there was the problem of what to do with the dab that was left so I just changed it a bit. It's very tasty and really easy. Once you have it together and can wash up and have no other pans to fool with. I always make a green salad with it.

[I will give you my recipe for pie crust at another time if any one wants it. It's a no fail, just takes practice] Hope you enjoy this little Quiche. It's not fancy but it is real good.

Saturday, February 11, 2012

Ham 'n' Beans & Simple Dessert

A friend on FB has reminded me that maybe there are a few out there that don't know how to make tasty Ham and Beans. I know this won't be news to some but I thought I would put it out there in case there is anyone that could use the recipe.


The night before:

1 package of raw Great Northern or Navy Beans [1 lb. pkg]

Place the beans in a Dutch Oven or Stock Pot and cover with cold water, put the lid on and let soak overnight. There is a quick way by boiling them for a couple of minutes but I'm not nuts about it. Read the package if you have a doubt.

Next day:
  • 2 Smoked Ham Hocks [look for meaty ones]
  • 1 Slice of Cooks or Fricks Ham sliced in bite size pieces [set aside]
  • 1 large white onion, cut in half
Drain and rinse the beans. They will have gotten chubby during the night. Place the Ham Hocks in the pot and pour the Beans back in too. Add the Onion halves and cover with water.

Unless you want Ham and Bean Soup don't put too much water in there, just enough to cover.
Bring to a good simmer and then turn heat down, replace the lid and let them cook slowly for a few hours. Stir them every so often in case they stick but I don't think they will. Mine don't. After a couple of hours take the lid off and leave it off.

Now comes the QC test.[quality control] Taste it and see if it needs salt and I know it will need pepper. The beans should be done and now is the time to lift out the Ham Hocks. They will be hot as a fleet but set them aside and put in the cubed Ham to let it get warmed through.

The Ham Hocks have a lot of good meat on them and you can slowly remove it and put it in the pot too. [or just eat it right there, who will know?] Once the Ham is warmed through turn off the heat, cover and let it sit on the stove while you make some Corn Bread and a Lettuce Salad. [Balanced meal] These Beans will thicken as they cool or not. Sometimes they do and sometimes they don't. They are really good either way.

  • 2 Sticks of Butter, room temp. or put them in the microwave for about 20 seconds.
  •  [No oleo, it's really plastic]
  • 1/2  Light Brown Sugar
  • 1/2 C Sugar
  • 2 1/4 C Flour [not self rising]
  • 1/4 tsp. Salt
Dump all the above ingredients in your mixer and beat like mad until it is crumbly. Spray a 13X9 pan [I use glass] and press half of the crumble in the bottom of the pan. Just so it covers the bottom. Save out about 2 cups if you can.

Open a small container of Jam. Raspberry, Grape, Strawberry, whatever you have. Heat it on the stove just until it's smooth. Pour it over the bottom crust and spread it out well, Then top with the rest of the crumble topping.

Bake at 350 about 35, 40 minutes until it's brown. Let cool and slice into bars. They aren't thick but they are good. My sister bought the wrong kind of Cherries for a Cherri Pie and so we had these delicious Black Cherries from Oregon. I took one can and pureed it in the Food Processor and added 1 T. Corn Starch 1/4 C Sugar and a little Cinnamon [taste it] and cooked it till it was thick. I spooned it over the crust and topped it. I made this in just a few minutes. It was really good and easy. 

Hope you enjoy the Ham and Beans and this simple dessert.

Friday, February 10, 2012

Southern Ham Dinner

I have been thinking about this for a bit and have had several suggestions from my daughter. She suggested I write about the Quiche that I make but it's not really comfort food. Ham and Beans was another suggestion but I assume that everyone knows how to make tasty Ham and Beans. I was thinking about something that is warming when you come in from the cold and it is going to be cold tomorrow.
Therefore I'm going to write about something I used to make when I lived in Kentucky, Indiana and Alabama too, come to think of it.

Southern Ham Dinner

  • 1 large Skillet with lid
  • 1 good sized Ham Slice. [Cooks or Fricks is good]
  • 2 heaping Tbs. Bacon Fat. [yes, you'll live with this much]
  • Couple of whole cloves smashed into each side of the Ham
Melt the fat in the skillet on very low heat. Lay the Ham Slice in the skillet and cover with lid. Cook very very slowly until heated through. It will be tender and moist after about 10 minutes total. Ham slices are already cooked so you just want to warm them. I usually have prepared Grits with salt and butter to go with this.

When the Ham is done and warmed through NOT FRIED, remove to platter and make a milk gravy.
If there isn't enough fat in the pan add a little more. [you can do it] Remove from heat and stir in about 1/4 C Flour, stir around then add about 1C milk, stir and return to the heat. Cook to the thickness that you like. You may need to add more Milk but you have to look at it and test it yourself. Salt and Pepper to taste of course. Serve with Biscuits, or Potatoes. My family liked Ham, Grits, Gravy, Green Beans and Biscuits. Sometimes I would open a can of Black Eyed Peas and season with Bacon and heat. The Black Eyed Peas were always Ellen's favorite.

This is a cheap meal and good too. Hope you and your family will enjoy it.

Monday, January 30, 2012

Meatballs and Gravy

I've been thinking about several "Comfort Foods" I might share with you and my sister asks for this meal a lot. She thinks it's wonderful and I think it's plain but I will share it because it consists of something most everyone has in their pantry and freezer. When we were young our Mother was a widow and she had very little money. She had a good job during the day and worked some at night typing for several different Escrow firms. We had this meal a lot and I don't really know what to call it, so I'll just wing it.


  • 1 lb. Ground Chuck [more if you have several hungry guys to feed]
  • 1 lg. onion [chopped well]
  • salt and pepper to taste
Mix the above and work all the onion into the meat. It won't want to be there but make it. Form into large [soft ball size] balls. In our case it makes three big ones]

**Prepare your Iron Skillet [9 "or 10"] with just a very little Canola Oil [1 tbs.] Get the skillet real hot [not smoking] and put the balls in. Flatten them a bit so they aren't too thick. Sear them on both sides. They shouldn't sick but if they do carefully get them up and turn them over. Make sure they are real brown on both sides.

Turn the pan down and add enough cold water to come up to the sides of the meat balls. Cover the skillet and let simmer for about 20 minutes.

During this time I usually have my potatoes boiling on the stove along with a Veg. [green] and a salad ready to put out. When juices run clear, spoon them out into a deep bowl and set the pan off the heat. If there isn't a lot of liquid left add a little more water and scrape the bottom of the pan to get all the brown onions and meat off. [as Ann Burell says "Brown is good"]. Make a flour and water thickening -1/3 C flour and enough water to make it a pourable thickener. Add some to the liquid in the pan and return to the heat. Stir like mad so it won't lump.  [if it does cheat and strain it, who will know?] Pour over the meat balls and serve with whipped potatoes, green beans, and a cottage cheese and pear, peach or some kind of fruit salad.

**A note on how to season Iron Skillets
  • 1 tbs. of Kosher Salt
  • 2 tbs. oil
With a good paper towel that won't tear apart, rub the salt into the pan, scrubbing it well to get all residue off. You will have to use some elbow grease here besides the oil. When you feel you have gotten all the yuck off the bottom and sides of the pan, carefully get all the salt out and throw away. Add 1 cup of oil to the pan and place into a 200 degree oven for an hour. When the time is up, pour off the oil [I put mine in a jar and reuse it again to season other skillets] and wipe clean.  If you haven't seasoned your pan before it will take a few times to get it to not stick but it will eventually work and you will be able to fry an egg in it and it won't stick. After you cooked with your pan, just use hot water and a brush and it will come clean. I always use a dab of oil on a paper towel to wipe it out. Hope this helps someone.

Monday, January 23, 2012

Old Fashioned EASY Custard

As I was thinking about what to add next to this blog I thought of about 6 different things. Then I asked the Lord what HE thought and didn't hear anything at the time. Swell! Then working in the kitchen my Mother's Custard came to me. We always had it in the winter. Now I gave this recipe to All Recipes and had several folks say they liked it so I thought I would put it on here for you. This is so simple. There is really nothing to making custard. This recipe can be doubled if you want to make a big one but I would suggest you make a small one and see how you do. Don't want to waste your eggs and milk.So here ya go........................


Old Fashioned Custard   Oven 325

  • 2 C Milk, scalded NOT boiled. It will bubble on just the edges of the pan. Set aside to cool a little. Sometimes I use half and half or 1 C 1% and 1C Cream, or a good caned milk Pet, Milnot, really whatever you have.
  •  In separate bowl beat 3 Eggs [you can add more if you want it richer] Always crack eggs in a separate dish, one at a time, before putting into the bowl you are going to whisk in. An eggshell in the Custard is a yucky"Crunch"
  • ¼ cup Sugar [or more if you like it sweeter]
  • ½ tsp Vanilla [real if you have it, if not no big deal]
  • 1 tsp. Lemon Extract [will make a big difference]
  • Dash of Salt
  • Nutmeg
  • Beat eggs well, then add sugar and salt. Whisk.  
Slowly add scalded milk whisking like mad as you add [no scrambled eggs here] Add the Vanilla and Lemon Extract and whisk. Pour into a 1 qt. ovenproof dish. [It will come to the top] Sprinkle Nutmeg on top. Set the dish in an 8” pan of boiling water, pouring enough in to just about half up the side of the 1 qt. dish.  Don’t get any in the custard.  I do the pouring when the pan and dish are in the oven.

Bake in a 325 oven for about 45 minutes. I have a hot oven and it took 45 so start testing it at 30. When a table knife comes out clean it’s done.


**Bread Pudding
  • 2 slices of white or wheat bread, torn up
  • 1/3 C Raisins [optional but I like them] 
Put the bread and Raisins in the bottom of the dish and pour the egg mixture over them.
Sprinkle Cinnamon or Nutmeg


**Rice Pudding
  • 1/2 C COOKED Rice
  • 1/3 C Raisins [optional]
  • Sprinkle Cinnamon or Nutmeg

Instead of making a pudding with it you can pour it warm into an 8” unbaked pie shell. Don’t fiddle getting it into a 350 oven, as the custard is hot and will soak your bottom crust if you don’t hurry. Set on a cookie sheet and when knife comes out clean it’s done. This will take a little longer because you want your piecrust to be done. This should take about 40 to 45 minutes to cook. Try the knife after 30 and see what you think. Be sure to cool on a rack. Serve warm with fresh Whipped Cream or Cool Whip.

Note: My Mother gave me this recipe in 1961 the year I was married. Some people think making Custard is hard. Wrong!! Just try it and see. 

Wednesday, January 18, 2012

My Momma's Beef Stew & Biscuits

I've been thinking about what to post that would be good and filling for the husband and kids that are gone all day working or in school. Something comforting, hearty and just plain good. As you will see from my blogs, I'm a very plain cook. I'm going to write a couple of recipes because they go together.


My Mommas Beef Stew

  • 1 - 2 lb. pkg. of Beef Stew Meat [I used to get a small Chuck Roast and cut it up, but good night they are so expensive that I've had to resort to buying it already cut up] Look the meat over and if there are any pieces that are really large cut them smaller so they will all get done at once.
  • 2 C Flour,
  • Salt and Pepper
In a Zip-loc bag or whatever you use, shake the meat in the bag and be sure it is completely coated.
In a stock pot,Iron pot or a heavy bottom dutch oven add a small amount of oil to cover the bottom completely. Get it hot but not smoking. [you don't want to burn down the house] Slowly add the coated stew beef browning on all sides. Don't over load the pan. You will have to do this a couple of times taking out the browned meat and adding a bit more oil and then the rest of the coated beef. Try and shake any excess flour off the beef before you drop it into the pan.  OK....NOW

Add all the beef back to the pot and add enough water [cold] to cover the meat well.
  • 1 LARGE onion sliced thin
  • 4 or 5 ribs of DARK green Celery, cut into bite size pieces. [not tiny]
  • 4 or 5 Carrots, cut into bite size pieces [fattest ones are best]
  • 4 or 5 RED Potatoes, cut into bite size pieces.  [if you have Russet they will mush as they have lots of starch, Reds will hold their shape]
  • 2 large Bay Leaves
If there is not enough water to cover the vegetables add more.

Bring this to a boil and then turn way down and simmer an hour or so until the meat is tender.
Remove the meat and veggies with a slotted spoon leaving the liquid. [be sure and get the Bay Leaves out. They are not chewable] Your liquid should be brown but if it isn't as brown as you would like it add a few sprinkles of Been Bouillon. [a few and just don't tell] Remove from heat.

Whisk 1/2 C flour and enough water to make it thick but not standing up. You have to be able to pour it in the liquid. SLOWLY pour into liquid and make the gravy. Put it back on the heat and cook for a few minutes. Hopefully it will be thick enough. If not make some more thickening, take it off the heat and add some more to it. When it is thick enough add back the veggies. and meat, warm a few minutes.

Now is the time to add the Peas or Green Beans.
  • 1/2 package frozed Peas [cooked briefly to unthaw them] or
  • 1/2 package frozen Green Beans [cooked briefly to unthaw them]
I always served this in the pot I cooked it in and there was never any left.[well, hardly any] It is real colorful because of the green, orange and the red potatoes.

Beef Stew Biscuits 
  • 2 C Self-Rising Flour
  • 5 T cold butter [cut it up small]
Cut the butter into the flour. I always use a fork until it is blended and resembles peas.[not green tho]
Milk [enough to hold together] I always use my hands. Just dip your hands in flour and then fold dough into itself. Flour a board, counter top, pastry sheet or I use a pastry cloth. Pat out the dough with your hands. You don't want to roll it. Cut about 8 or so and place them in a buttered pie plate. If you don't have a biscuit cutter use a glass. Dot each biscuit with 1tsp. butter and bake at about 400 until they look brown and have raised.

These are so good sopped up in the gravy and they aren't bad with Jam or Honey. Now I will caution you that these are not light and fluffy biscuits. They are old time farm biscuits that my Mother-in-law made for almost every breakfast she made. She used meat grease on top but I never did. I always used butter.
I hope this recipe turns out for you. My family always liked it and it is really good on cold winter days.

Happy cooking and if you have questions please ask me.

Monday, January 9, 2012

Simple Tasty Roast Chicken

This morning as I was reading the scriptures I felt the Lord impressing me that there are so many young women today that don't know about the old time comfort foods. Yes they know about all the pasta foods and fancy stuff but do they know any of the old time recipes that are and were a comfort to many. I first and foremost want to be a blessing to someone each and every day and as I was saying this to the Lord this Blog idea came to me. I'm not a writer like my sister and cousin, don't pretend to be, but I do know good comfort food. I learned from my Mother-in-law so many things that I have used throughout the years cooking for kids and adults alike. This recipe today is from my Aunt Marie who had 6 boys and I'm sure cooked 4 or 5 at a time. [Chickens, that is] I remember her Chicken and Gravy. So delicious.
Today I want to start with a simple Roast Chicken. I know, I've heard all the screams about handling raw Chicken. Be brave and just wash your hands real well after handling it. Ready??

Simple Tasty Roast Chicken - Oven 350

  • 1 Whole Chicken about 3 or 4 pounds
Open the package [I know but some people don't know this].   In the main cavity there will be a little pouch. Pull out the little pouch of "innards"[you can do it] and set aside. Wash the chicken in just cold water [no soap] and pat dry with a paper towel. Spray the bottom of a small roasting pan with Pam or whatever you use. Put the Chicken in the pan and sprinkle the Chicken with Onion Salt, Garlic Salt and some flaked Parsley if you have it. Put several teaspoons of Butter on the Chicken [about 5] Put in a preheated oven for about an hour.

Now the innards...Open the pouch they are in and place in a sauce pan of cold water. Sprinkle Garlic and Onion Salt in the water and bring to a boil. It will boil over if you don't watch it. Turn down and cook on low with a lid. Sometime during the cooking of the Chicken [about 30 minutes in] Add a little of the water from the pan on the stove. This will keep the chicken juices from burning on the bottom.  You will know when the Chicken is done when there will be no red juices coming from it and also the thigh will be soft to the touch. [just pinch it a little.]

Remove Chicken from pan to a plate and cover with foil for a few moments so it won't be dry.[and it won't be] Strain the water left in the innards on the stove and add to the pan you cooked the Chicken in. In a bowl, make a thickening of flour and water. I start with about a half cup flour and enough water to make a thick pourable liquid. Use a whisk to get the lumps out. SLOWLY add this thickening to the liquid in the pan, stirring constantly. Turn the burner on medium when you do this. Depending on how thick you want this gravy will depend on how much thickening you add. Taste it and add pepper or whatever you like.  If it's not thick enough take it off the heat and add more thickening to it. Put back on the heat , stirring constantly and bring to a boil so the flour cooks.  If the gravy is lumpy strain it through a sieve. Who will know? You will get the hang of it. Be positive.

If you have any questions please ask. I hope you like this Real Comfort food from my Aunt Marie.