Recipes

Here are some recipes I’ve enjoyed over the years.

Meatloaf

1.5 lbs. ground beef
1 cup tomato juice
¾ cup oats
1 egg (or 2 whites)
¼ tsp garlic
½ tsp salt (optional)
¼ tsp black pepper

Pre-heat to 350F. Combine all ingredients.

Press into 8" x 4" loaf pan. Bake 1 hr. Let stand 5 min.

McCormick brown mushroom gravy mix.

Mashed potatoes on side. Idahoan flakes.

This was my meatloaf in college. It was similar to Mother’s but she used breadcrumbs instead of oats.

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Chicken Parisian

½ cup flour (unsifted)
½ tsp paprika
½ tsp pepper
12 skinless, boneless chicken breast halves
1 stick (8 tbsp) butter (or margarine)
8 oz brandywine canned mushrooms (sliced)
1 cup water
4 cubes steero chicken bouillon
3 tsp chopped parsley
½ tsp dried thyme leaves

In plastic bag, combine flour, paprika and pepper. Add chicken pieces, shake to coat. In skillet, brown chicken in margarine until crisp looking. Remove from pan. In same skillet, add the other ingredients, boil. Simmer 3 min. Add chicken, simmer covered 20-30 min or until tender. Refrigerate leftovers. Serves 4.

I’m not sure where this came from, but it’s one of the dishes I made in college. I made Chicken Diane as well but I’m not sure if that recipe is around.

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Johnny Cakes

½ cup flour
1 cup cornmeal
1 tsp sugar
1 tsp salt
1 egg, lightly beaten
1 cup hot water or milk
1 tbps butter

Mix dry ingredients, then stir in rest. Pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as bread or with molasses as pancakes. (Food & Recipes of the Smokies, Rose Houk)

Father used to make these on occasion from his own recipe which was lost to history with him. This was the nearest I found. He preferred the House-Autry brand of yellow corn meal if available.

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Bacon Cheddar Burger

Combine 1 cup shredded cheddar cheese ¼ cup bacon pieces, 2 tbsp mayo, ½ tsp yellow mustard. Put toppings on cooked burgers. Broil until cheese melts. Makes toppings for 8. (McCormick/Shilling)

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Pizza dough

1 package dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp salad/veggie oil (wesson canola)
2.5 cups flour
1 can of tomato sauce (8oz)
Italian seasoning
2-3 slices of mozzarella cheese

Empty package of dry yeast into a bowl. Add the warm water and stire the mixture until yeast dissolves. Add sugar and salt. Stir in oil. Slowly add flour to liquid, stir mixture until a ball forms. Pat the ball until it's smooth.

Preheat oven 425F. Cover bowl with towel and let dough ball rise 5 min. Rub salad oil on hands. Lightly oil pan. Divide dough in half. Place half of dough in middle of pan and spread it out to the rim. Use thumbs to press to edges.

Spread tomato sauce on top of crust. Sprinkle Italian seasoning and top with cheese. Add other toppings (pepperoni, sliced mushrooms, black olives, provolone).

Bake 25 minutes.

The basic dough is from a kid’s magazine my brother got in the late 70s or early 80s. It makes great bread sticks dough too. The toppings mentioned are ones I remember we used.

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Garlic bread

1 loaf French bread (Francisco)
butter
garlic powder

Slice bread. On both sides, spread with butter and shake on garlic powder. Place on foiled baking sheet. Broil until butter melted on both sides.

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Mexicana Casserole

1.5 lbs ground beef
2 cloves garlic, minced
1 can Whole Tomatoes (14.5 oz)
1 can Tomato Sauce (8 oz)
1 can sliced black olives (2.2 oz)
2 tbsp chili powder
¾ tsp salt
½ tsp ground cumin
1 bag of tortillas chips (plain or Dorito style)
3 cups shredded cheddar cheese

Saute ground beef, garlic in large skillet until beef loses redness; drain fat. Add tomatoes, tomato sauce, chili powder, salt and cummin, mix well. Simmer 5 min over medium heat. Too assemble casserole, place a small bit of sauce mixture in bottom of a 7.5" x 12" x 1.5" glass baking dish. Alternate layers of tortilla chips, meat sauce, olives and cheese. Back at 350F, 45 minutes. Makes 6-8 servings.

This is one mother made.

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Father’s Lumpia

4 or 6 chicken breasts (boiled and shredded)
1.5 - 2 lbs ground beef, lean (cook until brown)
½ cup low salt soy sauce (kikkoman)
½ cup finely chopped celery stalks
½ cup chopped bell pepper (green, yellow, red, orange - whatever's cheapest)
2 bunches of green onions, chopped including stems
1 egg slightly beaten *
3 chili peppers (yellow)
1 large green chili pepper
"Dynasty" or "Golden Dragon" or "Sen Lek" (?) won ton wrappers

Chop everything, very fine; makes it easier to roll.

Use "1 tbsp full for each wrapper. picture on bck of wrapper package shows right way of wrapping the critters.

Oil at 375F in fry pan, fry to golden brown. drain on paper towels.

Note: stir ingredients every so often while assembling; soy sauce stays mixed that way — you can let the meat and chicken cool before beginning assembly line.

* egg keeps wrapper "glued" together - just moisten around edges.

This was a family favorite. We’d always make extra to freeze and reheat.

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Olive Chicken Parmesan

Boneless, skinless chicken breasts
Parmesan cheese, fresh grated
Plain bread crumbs
1 egg, beaten
Olive oil
Ripe olives (5 min before serving)
Classico Mushroom & Olive sauce (simmer 20 min)
Fettuccine

Split cheese; save half for garnishing breasts before serving

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