We are starting a new year, but I am feeling nostalgic. I'm in a retro frame of mind. Sometimes going back for a "blast from the past'' is just what you need to refresh your spirit! Classic, simple recipes that you haven't tasted in a while are mighty tasty with a few little tweaks and updates. I always look at recipes two ways: the way they are written, and the way in which I will adapt them to my cooking style. If you are on a restricted diet or you just prefer lighter fare, experiment with substituting "lite" ingredients in the recipes that you are eager to prepare. Keep in mind that replacing ingredients like granulated sugar, butter and dairy products will not only affect the taste and look of the food, but also the texture of the finished dish. Using convenience foods is a blessing for busy cooks, but be a label reader and watch for high salt and fat content. When using prepared sauces and pre-seasoned ingredients, taste the food before automatically adding extra salt, pepper, spices and condiments. Let what's already in the food work for you so that you don't have to work so hard! Large bags of frozen fruits and vegetables are wonderful ingredients to keep on hand. Measure out what you need, and keep the rest ready for the next recipe. I especially love the tricolor peppers and onions blend, the stir-fry vegetable blend, and the broccoli--cauliflower--carrot combo. Frozen fruit like blueberries, raspberries, strawberries, and a mixed fruit blend are a real treat for pies, cobblers, breakfast recipes, smoothies and so much more! Another favorite ingredient that I keep on hand at all times is canned tomatoes. The diced tomatoes and sliced stewed tomatoes are my favorites. Canned tomatoes come plain, with green chilies, with Italian or Mexican seasoning, and in a variety of forms and can sizes. Colorful, delicious, and so convenient!
Simple Layered Salad
"It's a beauty--serve it in a clear glass bowl for best effect!"
1 pkg (16oz) prewashed mixed salad greens
1 large tomato, medium diced
1 large red onion, rough chopped
1 pkg (3 oz) precooked real bacon pieces
1 pkg (10 oz) frozen peas, thawed in a colander, do not rinse
1/2 small jar (or more as needed) extra-thick creamy (Ranch, Thousand Island, Blue Cheese, etc) refrigerated salad dressing (found in produce section)
1 (8 oz) pkg shredded Cheddar cheese
In order given, layer ingredients in a large, deep, clear glass serving container. Cover top of container with plastic wrap, sealing well. Refrigerate overnight to allow flavors to develop.
"It's a beauty--serve it in a clear glass bowl for best effect!"
1 pkg (16oz) prewashed mixed salad greens
1 large tomato, medium diced
1 large red onion, rough chopped
1 pkg (3 oz) precooked real bacon pieces
1 pkg (10 oz) frozen peas, thawed in a colander, do not rinse
1/2 small jar (or more as needed) extra-thick creamy (Ranch, Thousand Island, Blue Cheese, etc) refrigerated salad dressing (found in produce section)
1 (8 oz) pkg shredded Cheddar cheese
In order given, layer ingredients in a large, deep, clear glass serving container. Cover top of container with plastic wrap, sealing well. Refrigerate overnight to allow flavors to develop.
1 pkg hash brown patties (27 oz) thawed and crumbled up
1 tsp salt
¼ tsp pepper
1 medium onion, chopped
1 bell pepper, chopped
1 can cream of chicken or cream of mushroom soup
1 cup sour cream
2 cups grated sharp cheddar cheese
1 1/2 cups crushed corn flakes
1 stick butter, melted
In a large bowl, combine all ingredients except cereal and butter. Stir mixture just until blended, and then spread in greased 9 X 13 baking pan. Mix crushed cereal together with melted butter and spread evenly over top of casserole. Bake @ 350 for 45 minutes to 1 hour.
Cookie N Cream Rice Crispy Treats
4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini chocolate sandwich cookies, crushed
1/2 Cup chocolate chips, melted
Place butter and marshmallows into a large microwaveable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and crushed cookies. Pour into a large 9x13 inch baking dish. With the back of a large spoon that's sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.
Bunny's Best Carrots
3 cups sliced carrots
1/4 cup cooked crumbled bacon
3 tablespoons butter
1 tablespoon firmly packed brown sugar
2 tablespoons sliced green onions
1/4 teaspoon salt
Pinch of pepper
In 2 quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes. Drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes.
4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini chocolate sandwich cookies, crushed
1/2 Cup chocolate chips, melted
Place butter and marshmallows into a large microwaveable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and crushed cookies. Pour into a large 9x13 inch baking dish. With the back of a large spoon that's sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.
Bunny's Best Carrots
3 cups sliced carrots
1/4 cup cooked crumbled bacon
3 tablespoons butter
1 tablespoon firmly packed brown sugar
2 tablespoons sliced green onions
1/4 teaspoon salt
Pinch of pepper
In 2 quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes. Drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes.
Mama's Saucy Meatloaf
2 pounds ground chuck
1/2 cup cream of tomato soup (from 10 oz can)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
2 tbsp pan drippings from cooked meat loaf
remaining canned cream of tomato soup
1/4 cup water
1 tbsp prepared mustard
2 tbsp brown sugar
Thoroughly mix the ground chuck, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before removing to serving platter and slicing.
Sauce: Heat 2 tablespoons pan drippings, remaining tomato soup, water, mustard, and brown sugar in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Pour sauce evenly over sliced meatloaf on platter.
2 pounds ground chuck
1/2 cup cream of tomato soup (from 10 oz can)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
2 tbsp pan drippings from cooked meat loaf
remaining canned cream of tomato soup
1/4 cup water
1 tbsp prepared mustard
2 tbsp brown sugar
Thoroughly mix the ground chuck, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before removing to serving platter and slicing.
Sauce: Heat 2 tablespoons pan drippings, remaining tomato soup, water, mustard, and brown sugar in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Pour sauce evenly over sliced meatloaf on platter.
Bacon--Wrapped Shrimp
1 pound medium shrimp, shelled, deveined & rinsed, about 45
1/2 teaspoon garlic powder
salt
15 slices bacon, cut crosswise into thirds
Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks. For dipping sauce: seafood cocktail sauce, BBQ sauce, or ranch dressing.
1 pound medium shrimp, shelled, deveined & rinsed, about 45
1/2 teaspoon garlic powder
salt
15 slices bacon, cut crosswise into thirds
Sprinkle shrimp with garlic powder and a little salt. Wrap each shrimp in a piece of bacon. Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Serve with cocktail picks. For dipping sauce: seafood cocktail sauce, BBQ sauce, or ranch dressing.
Now and Again Biscuits
5 cups flour
4 tsp. baking powder
1 teaspoon soda
1 teaspoon salt
1/2 cup of sugar
1/2 cup warm water
1 pkg of yeast
2 cups buttermilk
1/2 cup oil
Add yeast to warm water and let sit for 10 minutes. Mix dry ingredients and add liquid ingredients to mixture. Mix well. At this point you can cover and store in fridge for up to 2 weeks and use as desired. To make biscuits: Do not knead dough. Roll on a floured surface, cut out biscuits, and place with sides touching in a lightly greased pan. Allow pan to warm on top of preheated oven for 10 to 15 minutes until biscuits start to rise. Bake for about 12 minutes, until golden brown, at 375 degrees.
5 cups flour
4 tsp. baking powder
1 teaspoon soda
1 teaspoon salt
1/2 cup of sugar
1/2 cup warm water
1 pkg of yeast
2 cups buttermilk
1/2 cup oil
Add yeast to warm water and let sit for 10 minutes. Mix dry ingredients and add liquid ingredients to mixture. Mix well. At this point you can cover and store in fridge for up to 2 weeks and use as desired. To make biscuits: Do not knead dough. Roll on a floured surface, cut out biscuits, and place with sides touching in a lightly greased pan. Allow pan to warm on top of preheated oven for 10 to 15 minutes until biscuits start to rise. Bake for about 12 minutes, until golden brown, at 375 degrees.
"Oh, Fudge" Bundt Cake
1 Dark Chocolate Cake mix (2 layer size)
1 small box instant chocolate pudding4 Eggs
1/2 cup water
1/2 cup oil
1 tbsp. vanilla extract
8 oz. carton sour cream
1 cup semi-sweet chocolate chips
1 cup chopped pecans
In a large mixing bowl, combine cake mix and instant pudding. Add eggs, water, oil, and vanilla extract and mix well. Fold in sour cream and blend well. Do not overmix. Stir in chocolate chips and nuts just until combined. Pour batter into greased and floured tube pan or bundt pan. Bake at 350 degrees for about one hour, or until cake tests done. When cake is almost cool, lightly sift cake with powdered sugar.
1 small box instant chocolate pudding4 Eggs
1/2 cup water
1/2 cup oil
1 tbsp. vanilla extract
8 oz. carton sour cream
1 cup semi-sweet chocolate chips
1 cup chopped pecans
In a large mixing bowl, combine cake mix and instant pudding. Add eggs, water, oil, and vanilla extract and mix well. Fold in sour cream and blend well. Do not overmix. Stir in chocolate chips and nuts just until combined. Pour batter into greased and floured tube pan or bundt pan. Bake at 350 degrees for about one hour, or until cake tests done. When cake is almost cool, lightly sift cake with powdered sugar.
"After-Dinner" Coffee(serves 4)
3 cups hot, strong coffee
1/2 cup cream or half and half, room temperature or slightly warmed
3 Tbsp white sugar
1 cup coffee liqueur
whipped topping
ground nutmeg
Combine coffee, cream, sugar, and liqueur and divide evenly among 4 heated cups or glasses. Top with whipped topping and sprinkle lightly with ground nutmeg.
3 cups hot, strong coffee
1/2 cup cream or half and half, room temperature or slightly warmed
3 Tbsp white sugar
1 cup coffee liqueur
whipped topping
ground nutmeg
Combine coffee, cream, sugar, and liqueur and divide evenly among 4 heated cups or glasses. Top with whipped topping and sprinkle lightly with ground nutmeg.
The real "spirit of the West" is one that looks for new horizons, relishes adventures both big and small, takes lessons learned with a grain of salt and then weaves all experiences together with a touch of tall tale telling! These books from my personal keeper list are interesting, informative, entertaining, and filled with people who have the initiative and imagination to "think outside the box".
"Pioneer Women: The Lives of Women on the Frontier" provides a rare look at frontier life through the eyes of the pioneer women who settled the American West. Linda Peavy and Ursula Smith vividly describe the hardships such women endured journeying west and making homes and communities on the frontier. Their hopes and fears and, most of all, their courage in the face of adversity are revealed in excerpts from journals, letters, and oral histories. Illustrated with a fascinating collection of seldom-seen photographs, Pioneer Women reveals the faces as well as the voices of women who lived on the frontier. The authors portray a wide variety of women, from those who found liberty and confidence in undertaking 'men's work' to those who felt burdened by the wind, the weather, and the struggle of frontier life.
From Thomas Jefferson’s birth in 1743 to the California Gold rush in 1849, America’s Manifest destiny comes to life in Robert Morgan’s skilled hands. Jefferson, a naturalist and visionary, dreamed that the United States would stretch across the continent from ocean to ocean. The account of how that dream became reality unfolds in the stories of Jefferson and nine other Americans whose adventurous spirits and lust for land pushed the westward boundaries: Andrew Jackson, John “Johnny Appleseed” Chapman, David Crockett, Sam Houston, James K. Polk, Winfield Scott, Kit Carson, Nicholas Trist, and John Quincy Adams. Their tenacity was matched only by that of their enemies—the Mexican army under Santa Anna at the Alamo, the Comanche and Apache Indians, and the forbidding geography itself. Known also for his powerful fiction (Gap Creek, The Truest Pleasure, Brave Enemies), Morgan uses his skill at characterization to give life to the personalities of these ten Americans without whom the United States might well have ended at the Arkansas border. Their stories—and those of the nameless thousands who risked their lives to settle on the frontier, displacing thousands of Native Americans—form an extraordinary chapter in American history that led directly to the cataclysm of the Civil War. With illustrations, portraits, maps, battle plans, appendixes, notes, and time lines, Lions of the West is a richly authoritative biography of America as compelling as a grand novel.
Make the Bread, Buy the Butter", by Jennifer Reese, is a fabulous, fascinating find for foodies! This is an entertaining encyclopedia of the pros and cons of making food from scratch rather than automatically buying it ready-made at the store. While I didn't always agree with the opinions and personal choices of Jennifer Reese, I have a tremendous respect for her expertise and love of subject. She writes with a sharp wit and a deglamorized, revealing look at her own life. This book is chock-full of delicious recipes and offers great insight into what is practical and what is not worth the trouble when it comes to preparing many of our favorite foods.
My full review: http://www.amazon.com/review/R12YM8CQCJ9TFF/ref=cm_cr_rdp_perm
"An Everlasting Meal", by Tamar Adler, is an impressive, informed, invaluable inside look at the pleasure and practicality of food usage and cooking in a sustainable manner. Making the most of the flavors found in almost every part and particle of foods both common and exotic is not a new theory, nor is it one lacking in culinary satisfaction. On the contrary, learning to incorporate natural flavors and cooking essences into savory seasonings and sauces is a true treat for the taste buds. This is a carry-it-forward food plan that takes some skill in the kitchen, an organized mind, and a commitment to not letting valuable resources go to waste. Why throw it out and then have to go buy it again? Why not accept it, embrace it, and enjoy it?
My full review: http://www.amazon.com/review/ROUZV2VOOSVIO/ref=cm_cr_rdp_perm
"Muffins and Mayhem: Recipes for a Happy (if disorderly) Life" is a wonderful read. It's as refreshing, endearing, honest and unexpected as its delightful author, Suzanne Beecher. I don't know how she does it all, but she does it so well! Suzanne is one of your best friends that you've never met. She is like a favorite relative who adds color and light and amazing scents and flavors whenever she visits! Her book is as funny, sweet, touching and forthright as her column, "Dear Reader". The recipes are so delicious, they make one feel like Oliver Twist: "Please, Suzanne, could we have some more?"
My full review: http://www.amazon.com/review/RWFSJ50ALFTMY/ref=cm_cr_rdp_perm
Root vegetables and greens have a hearty earthiness that makes them perfect for the savory dishes that warm us from Fall through Winter. Andrea Chesman's "Recipes From the Root Cellar" makes you want to eat your veggies! You'll learn how to identify, choose, store and prepare vegetables that are readily available in the cooler months. There are recipes for every course from salads on through to dessert. Vegetarian-friendly recipes are noted by a small leaf design next to the recipe title. Learning to cook with a wider variety of foods like root vegetables, greens, winter squash, and dried beans is not only healthy, it adds interest to everyday meals.
My full review: http://www.amazon.com/review/R1AYW6C702ARFE/ref=cm_cr_rdp_perm
If you are searching for a book to give a novice cook, or for a new addition to a seasoned cook's collection, "500 Treasured Country Recipes" will delight them both! While the book is written in a warm, down-to-earth style that feels like home, it is much, much more than a "country" cookbook. It is really a hefty, charmingly illustrated, all-inclusive volume of cookery, crafts, housekeeping, gardening, and useful advice. Written by Martha Storey and friends (an impressive roster of talent featured as contributors at the book's end), this expansive resource of recipes and more offers tempting treats to please every palate.
My full review: http://www.amazon.com/review/R37G86ROUDPPD8/ref=cm_cr_rdp_perm
17 comments:
HAPPY NEW YEAR, Y'ALL : ) I WISH EVERYONE MUCH HAPPINESS AND CONTINUED SUCCESS. MAY 2012 BE YOUR BEST YEAR YET!
The layered salad reminded me of my grandmother-in-law. She always made that salad for family reunions. And the meat loaf reminded me of my daughter-in-law. She'd never had meatloaf until they stopped by one time last fall and stayed for supper since the meatloaf I had in the oven was always one of my son's favorites. Since then my daughter-in-law has made it several times and for her birthday (just on Jan. 3rd) I gave her the 'meatloaf' pan from Pampered Chef.
I downloaded several books the other day from Amazon, both for research and pleasure, but at this moment not a single title is coming to me. Go figure.
Happy New Year to you, too!
Fantastic recipes, Virginia. I have always loved to cook and must try some of these. My favorite book from the past, the one that tweaked the idea I might love to write, is Kathleen Woodiwiss's Shanna. The one I hope to read this year is still a mystery. I have so many good ones to choose from. We do have many fantastic authors to choose from that it makes my head spin when I finish one and go to the next.
I also am wishing everyone great success this coming year and always.
Virginia, first off Happy New Year! What a great post. There are sure some yummy recipes I'll keep in mind. Big Hugs, Phyliss
Another outstanding blog, Virginia. I just don't know how you do it! :)
I will say that the book I enjoyed most in 2011 was Welcom to Harmony by Jodi Thomas. Loved that book. Of course Susan Elizabeth Philips, Call Me Irresistable.
And for the record, I thoroughly enjoyed Home Sweet Texas Home by one of your lovely hostesses, Caroline Clemmons.
Lots of great recipes. The biscuit one intrigued me with only my dh and I at home. I could mix it up with spelt and oat flour and just use enough when I need it.
Hi, Lauri! That layered salad can be made with many different ingredients, and of course, it can be made in a "lite" version. Meatloaf is one of my favorites--especially the next-day sandwiches : )
Thank you, Paisley! Kathleen E. Woodiwiss is my all-time favorite author. She really changed my reading life!
Thanks, Phyliss! Hope you found some new favorite recipes : )
Hi, Lynne! Great book selections! I am so glad that you visited here today! Your wonderful book "One For The Road" is a perfect choice to recommend along with my list from today. With it's theme of life rediscovered, newfound love, and a sweet and sexy romance for a man and woman in their forties, "One For The Road" is just what I'm talking about!
( http://www.amazon.com/review/R1CL2MMHA0SBA8/ref=cm_cr_rdp_perm )
Hi, Paty! You can't go wrong with biscuits! Even better when they are so easy to prepare : )
Virginia..I love those old photos. I could look at a hundred of those and not tire of them.
The layered salad..I bet I've eating a barrel of that over time. That was one of my favorite salads to make, and to eat when anyone had a covered dish lunch or supper. I still love it.
I scanned all the recipes and recognized so many, things we don't make much anymore. Meatloaf was a mainstay when I was growing up in the 50s and in my own home at our kids grew up. But I don't eat or make it anymore. Much of those older recipes are like old friends...still love them all.
Thanks, too, for the reviews on the cookbooks. I love those, too, and just read them sometimes!
And Happy New Year to you, too.
Thanks for more great recipes, Virginia! I hope you have a great 2012!
Thanks for sharing your nostalgic recipes, Virginia. My grandma and mom fixed the layer salad for family gatherings, but they left out tomatoes and included diced green pepper and celery instead. Like Celia, I also grew up with meat loaf as a staple, but the one and only time I tried to make one when I became an adult, it was a disaster.
Happy new year to you!
Virginia, that meatloaf brings back memories, as does the liqueur coffee - I'm sure I've had both before!
Happy New Year!
Hi, Celia! I love those old photos too--they are somehow very settling and comforting. I love the clothes and overall look of everything. Cookbooks are some of my favorite reads : )
Hi, Jessica! I am looking forward to your blog posts and pictures in 2012 : )
Hello, Stacey! So nice to see you here today! The layered salad and the meatloaf seem to have struck a familiar chord with most of us. Of course, they are both good eats, and they can be made in so many different ways : )
Hey, Annie : ) Always nice to visit with you! That coffe would really hit the spot right now ; )
V8irginia, I'm feeling a bit retro myself due to this family book I'm doing on my dad's family--which I was supposed to have finished by now. I love all the old photos and family lore and have enjoyed reliving all the memories the photos resurrect.
Thanks for mentioning John Chapman. Ya know I always wondered if there truly was a real life Johnny Appleseed. Except for the walt Disney animated movie, I have never heard anyone mention him until, at last, you did. I still remember that song--the sun and the rain and the appleseed. LOL
well, here's what I want to know and I ask you this all the time: when are you going to write your own cookbook? You can preorder one for me right now.
As always, I loved your post, your recipes and your special self.
Hey, Caroline! I envy you your family project. All of my immediate family is gone, and with the execption of one elderly relative, there's no one but me to tell the family tales. You all are my audience : )
Hey, Sarah J! I have some writing goals for 2012. Thanks so much for your encouragement! Here's a link you might enjoy:
http://www.applejuice.org/johnnyappleseed.html
Happy New Year, Virginia! I love browsing your blog posts for recipes. Thank you for dishing up great ideas and sharing them with us in 2011. I'm looking forward to spending time with you in 2012 as well.
Love,
Destiny
Hey, Destiny! Thank you for your sweet comment--I will carry that with me when I go to work this Monday morning!
A big congrats: Sizzling Hot Romance News!Guarded Secrets, a Resplendence Publishing title, was nominated for
Best Mystery/Romantic Suspense/Thriller Book by Love Romances Cafe in their Love Romances Cafe "Best of 2011" Awards"
You go, girl! Love ya : )
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