Swiss Vegetable Medley

 

This is a yummy side dish, the Swiss cheese and crunchy onion topping are my favorite bits. I like to serve it with chicken, or meatloaf. The recipe is from an old community cookbook.

Swiss Vegetable Medley

1 (16 oz.) bag frozen broccoli, carrots, cauliflower combo, thawed and drained

1 can cream of mushroom soup

1 c. shredded Swiss cheese

1/3 c. sour cream

1/4 tsp. pepper

crispy fried onions for topping

Preheat oven to 350 degrees. In a mixing bowl, combine vegetables, soup, sour cream, 1/2 c. of the cheese, and pepper. Stir to mix and pour into a small casserole dish. Top with remaining cheese and onions. Cover and bake for 30 min. then uncover and bake 5 min. longer. Makes 6-8 servings.

Notes: I have heated this in the microwave before which makes this a quick side. To do it, leave off the onion topping and heat through on high about 6-8 min. then top with onions just before serving.

Jenny

Macaroni and Cheese- The Good Kind

I like homemade macaroni and cheese only when it is really cheesy and creamy and well seasoned.  I have tried a lot of recipes, with only so-so happiness about them, but at some point, I found a recipe with sour cream in it and thought that might be the secret.  After a few trials, this is my happiness-approved recipe. Hope your happiness approves too.

Macaroni and Cheese
5 Tbsp. butter
5 Tbsp. flour
3 c. milk
3 c. shredded cheese (sharp cheddar is especially good, also Swiss. I usually mix my favorites)
1/4 c. grated Parmesan
1 1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Creole seasoning (I like Zatarain's)
3/4 c. sour cream
1 lb. pasta, cooked according to package directions (elbow macaroni if you like)
seasoned bread crumbs

Preheat oven to 350 degrees.  In a 2 qt. microwave safe dish, combine flour and butter, and microwave 1 min. to melt butter, then stir together and whisk in milk.  Microwave a minute or two at a time, stirring between, until thick.  Stir in cheese, seasonings and sour cream.  Grease a 9x13 baking pan. Stir the pasta and sauce together (I usually do this in the 9x13), sprinkle with bread crumbs and a little more Parmesan cheese. Bake for 15-20 min.

Notes: You could use any all purpose seasoned salt blend if you don't have or don't like the Creole
seasoning, the Creole is my current personal favorite. My kids are divided on liking the bread crumbs, if you are in the no crumbs camp, there is no reason you couldn't heat this through in your microwave after you stir it all together, just use a casserole dish that will fit in yours.
Jenny

Chocolate Easter Eggs

My sister-in-law told me about these candies years ago, but with so many recipes, so little time, I am just getting around to them. We liked them so much! They are from Taste of Home 1997 and were quick to make even though they are a dipped candy. They don't require any cooking other than heating chocolate. Maybe you can try them this year too.

Chocolate Easter Eggs
3/4 c. chunky peanut butter
1/4 c. butter or margarine, softened
1 c. flaked coconut
1/2 c. finely chopped walnuts
1 1/2- 2 c. powdered sugar, divided
2 c. chocolate chips (semi sweet or milk)
2 Tbsp. shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 c. of the powdered sugar; mix well. Add a little powdered sugar at a time, until mixture is stiff enough you need to work it with your hands, and it will hold its shape well. Shape into small egg-shaped pieces and chill for 1 hour. Place chocolate chips and shortening in a microwave safe bowl and heat for 1 min. stir and heat for additional 30 second intervals, stirring between until all chocolate chips are melted and chocolate is smooth. Dip eggs, placing on parchment or wax paper to harden.

Notes: I use a fork for dipping. I put the egg in the chocolate, roll it with the fork to cover and then lift out on the fork tines, allowing extra chocolate to drain off before placing on parchment.


Jenny

Sausage and Sauerkraut Casserole

You know that I am always doubling recipes, right?  Well, this one, I cut in half.  Because I LOVE it! But no one else at my house does, and my husband will eat it with me for variety's sake once in a while. Cabbage love is a lonely place.  (I think we've discussed this before...) But if you are a cabbage lover, I would not want to deprive you of this scrumptious recipe.  This is quick to make, and filling with a crusty slice of bread.

Sausage and Sauerkraut Casserole
6 fully cooked, smoked sausage links such as German or Polish
1/4 c. packed brown sugar
2 Tbsp. Dijon mustard
1 tsp. caraway seeds
1/2 tsp. dried dill weed
1 jar (32 oz.) sauerkraut, rinsed, well-drained
1/3 c. diced green pepper
1/2 c. shredded Swiss cheese
Slice each sausage link into four or five chunks. Place sausage in a large skillet with 1/3 c. water.  Cover; bring to a boil over medium heat.  Reduce heat to low; simmer covered 10 min. Uncover and simmer until water evaporates and sausages brown slightly.
While sausage is cooking, combine sugar, mustard, caraway and dill, sauerkraut and pepper in a microwave safe casserole dish.  Stir and microwave 2-3 min. until hot and sugar dissolves.  Sprinkle cheese over sauerkraut and top with sausage.  Mircrowave 4-5 min. or until cheese melts.

Jenny

Refrigerator Pickles

I tried these at a friend's barbecue and they are so yummy!  I was glad they are also SO EASY! They are bright, fresh tasting and keep a good crunch.  This recipe is also great for end of the garden, as it only takes a few cucumbers and a few minutes time.

Refrigerator Pickles
1 c. water
1 c. sugar
2 c. white vinegar
1 Tbsp. salt
1 Tbsp. dried dill weed
1 tsp. minced garlic-optional (I used the kind in a jar- maybe use less if fresh)
cucumbers

Wash and slice cucumbers to fill three jars (mine made 2 pints and one quart). I like to take a thin slice off the ends of the cucumber and then slice into spears, but you could also slice them in rounds. In a microwave safe dish, combine water, sugar, vinegar and salt.  Microwave on high for 2 min. and stir.  Continue heating and stirring until the salt and sugar have completely dissolved.  Stir in dill weed and garlic.  Pour hot syrup over sliced cucumbers and cap with a lid. Place in the refrigerator and wait at least 3 days before eating (this is the hard part!).  The pickles get better over the next two weeks. They should last several months in the fridge.

Notes: You can use whole dill heads if you have them 1-2 heads per jar.  I made two pints and one quart out of the first batch, but packed the pickles different for my 2nd batch and had enough syrup to cover 1 quart and three pints, so your cucumber packing will determine your quantity. I like to put some in quarts because my cucumbers were so long!  I also tried replacing the dill and garlic with celery seed, whole cloves and mustard seed.  That made good pickles too, but I prefer the dill. You could also use whole, peeled garlic cloves in this.

Jenny

Quick Lasagna Casserole

This recipe can be made in about 30 minutes, and my children appreciate it as much as the real thing.  I put this in a casserole dish that will fit in my microwave.  You can use sausage or beef in this, or both.  You can also use any pasta or cheese you like.

Quick Lasagna Casserole
1 lb. ground beef or sausage, browned
1 large can (26 oz.) spaghetti sauce
1 lb. lasagna noodles, broken up (or other pasta)
4 oz. cream cheese, softened
1 c. sour cream
1/4 c. milk
1/8 tsp. garlic salt
1 c. shredded mozzarella cheese

Boil pasta until tender.  Stir spaghetti sauce into browned meat and warm while pasta cooks.  Stir together, in a small bowl, cream cheese and milk until smooth, add sour cream and garlic salt and mix.  When pasta is ready, spread a bit of spaghetti sauce into the bottom of a 2 qt. casserole dish. Layer 1/3 of the noodles, 1/3 of meat sauce then 1/3 of the white sauce, repeat layers twice.  Top the last layer of white sauce with cheese.  Microwave on high for 8 minutes, or until cheese is melted and casserole is bubbling.  Serve with French bread and a salad.  Serves 4-6

Notes:  I have a few noodles left over from my layers when I use a whole box of lasagna noodles.  So, if you want to start with less, you can.  You can use cottage cheese in place of the cream cheese/sour cream sauce.  You might like to still add the milk to thin it a bit.

Clip art from vintagefeedsacks.blogspot.com

Jenny

Easy Microwave White Sauce

I have used this recipe since our college days, I just have to make a bigger batch in a bigger bowl now. This is for my friend Sherri, who asked on the Mushroom Soup if you could use it as a substitute for canned mushroom soup in casseroles.  Usually the idea in a casserole is to get the ingredients clingy and creamy, I just use a white sauce, seasoned to suit what ever I am making.  You can add cheese or herbs or about anything to this.   The recipe comes from my friend Kristen.
Easy Microwave White Sauce
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 c. milk

In a microwave safe bowl, combine butter, flour and salt, microwave about 30 seconds (melting the butter).  Stir in the milk and microwave for 3 min. Stirring each minute. (Until the sauce is thick.) This much will substitute for 1 can of cream soup in a casserole.

Notes:  I make this using reconstituted dry milk which I make up with warm water.  The sauce thickens faster stirring in warm milk than with milk straight from the fridge.  I am usually doubling the recipe at least.  Use a big enough bowl that you won't have boil overs in the microwave.  I like to add garlic salt, onion powder and any herbs that seem promising.  You can also stir in 1/2 c. cheese at the end of cooking for an easy cheese sauce.

Jenny

Microwave Chocolate Cake

This recipe makes an 8x8 chocolate cake in about 10 minutes if you know where all of your ingredients are.  You can cut it into 9 servings (just right for us) or 12 smaller pieces.  It has a yummy sauce and I like it with ice cream.  This is an old Taste of Home recipe.

Microwave Chocolate Cake
1 1/2 c. flour
1 c. sugar
3 Tbsp. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. cold water
1/3 c. oil
1 Tbsp. white vinegar
1 tsp. vanilla

In a bowl, combine dry ingredients.  Stir in wet ingredients until well blended.  Pour into an ungreased, microwave safe 8x8 dish.  Microwave on high for 6-8 min. (Turn every 2 min if you don't have a turn table.)  Cake is done when a toothpick inserted near the center comes out clean.

Sauce:
1 c. sugar
3 Tbsp. cornstarch
2 Tbsp. baking cocoa
1 c. very hot water
dash of salt
1 Tbsp. butter or margarine
1 tsp. vanilla

In a 1 quart, microwave safe bowl, whisk together dry ingredients, then whisk in water.  Microwave on high for 2-3 min. or until mixture boils.  Microwave 1 min. more.  Stir in butter and vanilla.  Spoon over pieces of warm cake.

Notes:  Yes, this recipe really has no eggs.  And watch the sauce carefully so it doesn't boil over in your microwave (just make sure and use a big bowl and you'll be fine). 

Jenny

Jello Jigglers and a Clean Microwave

Years ago, my friend Becky was helping at my house after I had one of my babies.  She used a bowl of boiling water to clean my microwave and I was impressed how easy it was! I've adapted this trick to do two things at once and make one of my children's favorite after school treats at the same time.

Meet my microwave.  Its name is The Genius and it holds a special place in my Retro Appliances line-up.  This is the only before photo, because if you think I'm going to show you the inside of my dirty microwave, you're crazy.  Let's just say, it was high time to clean it. First, make the jigglers:

Jello Jigglers

3 c. water

2 large pkg. Jello, any flavor

Pour the water into a microwave safe bowl, and micro-cook for 6 min. Take the boiling water out and stir in the Jello until it is all dissolved.  Pour into a 9x13 which has been sprayed with cooking spray.  Place in the fridge until firm, about 2 hours.  Cut into desired shapes.  We are boring most times and ours are square, but you can get out the cookie cutters and let your kids help make them fun.

Clean the microwave:  After you put your jigglers in the fridge, remove the turn table from the microwave and set it in the sink.  Use a wet cloth and wipe out the microwave.  All the cooked on bits will wipe right off after the softening effect of the boiling water.  Wipe and rinse the turn table and return it to the microwave, and your done. 

Notes:  The original jigglers recipe calls for 2 1/2 c. water.  We are boiling a bit of that off, but I've also found that this much jello will still make nice jigglers with 3 cups.  My microwave is 1100 watts.  You may have to adjust cooking time.

Jenny

Peanut Butter Goop

Introduced to me (and named) by my sister, this is a great snack and a hurry up treat for anytime.  It is hard to stop eating it.  We have been known to eat it out of the bowl, just like sharing popcorn at the movies.

Peanut Butter Goop
1/2 c. peanut butter
1/2 c. corn syrup
1/2 c. sugar
about 6 c. corn flakes or other cereal

Combine the peanut butter, corn syrup and sugar in a microwave safe container.  Heat in the microwave on high for 2 min.  Stir, and heat for about 2 more minutes.  You are watching for the mixture to boil and the sugar to dissolve.  Add corn flakes and stir to coat.  Pour onto greased cookie sheet and pat out.  Cut into squares.

Notes:  Cheerios are a good substitute for the corn flakes.  You can make this recipe as big or small as you like, just keep the amounts of the first three ingredients equal in proportion to each other.

Jenny

Mexican Casserole

Use leftover Chile Verde to make this! 

Mexican Casserole
3 c. cooked rice
1 can kidney beans, rinsed, drained
1/2 tsp cumin
sprinkling of garlic powder and onion powder
1 big can chile verde with pork (or 2 1/2 -3 c. homemade chile verde)
1 c. grated mozzarella (or other favorite cheese)

chopped tomato, bell pepper, and onion for garnish
sour cream

In a 2 qt. casserole dish, combine rice, beans and seasonings and stir together.  Spread chile verde over the top and cover with cheese.  Microwave on high for 9 minutes.  Serve with diced vegetables and sour cream.

Note: You can substitute any pepper you like for more heat.  I like to combine my diced tomatoes, onions and peppers in a bowl and serve like salsa over the top of each serving.  (Photo is topped with cheddar, instead of mozzarella.)

Jenny

Eat In and Save; Crock pots and Friends

Another way we can avoid eating out is to plan to use our kitchen tools to our advantage.  The ones I rely on most in this way are my crock pot, freezer, and microwave oven.  With a little planning, crock pot meals take only minutes to assemble, and greet us at the end of the day with promising aromas and instant hot food.  They are also great in the summer time, not overly heating the kitchen.  I find the little instruction booklet that came with my crock pots to be full of yummy recipes and hints on how to use the device.  You can also use it for about any meal that calls for simmering.  Just transfer to the crock pot, set the temperature and go.  Crock pots with removable crockery are the easiest to clean and they come in fun colors and all sizes. They also have the advantage of preparing the food ahead, right in the crockery.  Refrigerate until time to start cooking. I had a tiny crock pot given to me at high school graduation which I used for my college years, and four of them given to us at our wedding.  (We took all four back and traded for one with removable crockery, which was a little more expensive back then.)  Now we have grown out of that one too.  I may own the granddaddy of crock pots at this point!

The microwave is also my friend.  Just about any casserole that calls for baking in the oven can be micro-cooked for 10 min. Almost all my vegetables are steamed in it, and leftovers for lunch are always heated there.  There are some desserts you can make in the microwave too!  It has the added advantage of being capable of taking cold dishes from the refrigerator or freezer and heating right away.  You can assemble your casserole in advance and refrigerate, then pop it in the microwave for its 10 min. any time you are ready to eat.

The freezer is my main source of quick meal tools.  It allows you to save your work for another day.  Freeze breakfast foods like waffles and pancakes which can be toasted or microwaved.  Make double batches of muffins and freeze what you don't eat immediately.  Seconds in the microwave and you have breakfast on the run. Freeze cooked meats in recipe size portions: browned ground beef, chunks of chicken or turkey, pre-cooked meatballs, seasoned pork; all make into meals so fast!  If your freezer has a few of these, you have options.  Breads (including tortillas) freeze well for short periods, quick breads too freeze well.  Cheese can be frozen, but will crumble, so the way to freeze cheese is to shred it first, then top casseroles or pizza with the frozen shreds before baking.  Leftover or planned over soups will freeze well (providing they are not full of potatoes, which tend to lose body in the freezer) Just Good Chili and Chicken Sausage Gumbo are good examples.  You can also make lasagna in two smaller containers and bake one and freeze one.  Another that freezes nicely is enchiladas.  Really your imagination is the limit. (And those pesky potatoes....)  I love to buy green peppers when they are cheap or free from my garden, wash and slice, then freeze.  I've been told you can do the same with onions, but I haven't tried.

Also, though I haven't mentioned it yet, the freezer is the main stock of easy-peasy meals like frozen burritos, cardboard pizzas (our name for the thin, frozen ones), chicken nuggets and frozen fries.  Stocking these can be a life saver!  Buy when they are on sale or use coupons and they are going to feed you for less than that restaurant bill!  In fact, I'm pretty sure we can eat like this on less than we would need to leave for a tip!
Jenny

Potatoes with Ham and Peas

This is a family favorite.  I am always a good mom if I'm putting it on the table.  You can cook it two different ways, on the stove top as pictured, or in the microwave. The proportions make a big batch for my crew, but you can easily adjust them.  Chunks of sausage or bacon can be used instead of ham.

Potatoes with Ham and Peas

5 large potatoes, peeled and sliced thin

1 large onion, sliced

1 1/2 c. cubed ham
1 c. frozen peas, thawed
Salt and Pepper
oil or butter for cooking

Heat about 3 Tbsp. of oil on medium high heat in a large skillet, add onion and sliced potatoes and stir to coat in oil.  Cook stirring at intervals, but letting the potatoes on the bottom cook a bit before stirring them up. If you stir it too much, it will break the potatoes up and get gummy.  Season with salt and pepper as you go. It will take 20 - 30 min. to let the potatoes cook through and get tender.  When they are just about done, add the ham and peas and heat through. Serve with sour cream or ketchup. (Depending on which one of my kids you are...)

If you would like to cook this in the microwave (which is popular in the summer), put sliced potatoes and onions in a microwave safe casserole and dot with butter.  Cook 4 min at a time and stir, adding more butter and seasoning as you see fit.  When the potatoes are tender, add the ham and peas and heat through. 

Jenny

Barbecue Pasta and Sausage

I'm not even sure where to look for this recipe anymore.  It has been such a staple at our house, that I just make it from memory.  I use the sausages that look like an over-sized hot dog.  Bar-S Smoked Sausage is my favorite.

Barbecue Pasta and Sausage
12 oz. pasta, like bow tie or rotini
1 (8oz.) can tomato sauce
1/2 c. barbecue sauce, your favorite flavor
1 Tbsp. dried, minced onion
8 oz. sausage, sliced
1/2 c. grated cheese

Cook pasta according to package directions and drain. In a microwave safe bowl, combine sauces, onion and sliced sausage, microwave on high for one minute and stir together.  Stir pasta into sauce, top with cheese, microwave for 5-6 minutes until cheese melts.

(Note: the photo is taken before microwaving.)

Jenny

Mexican Lasagna

This is a little spicy for some of my kids, you can substitute a can of regular diced tomatoes for the RoTel tomatoes and chilies if you like. I like the flavor as is.

Mexican Lasagna

1 lb. ground beef, browned with some onion

1 can refried beans

1 can Ro Tel tomatoes and chilies

1 can (8 oz.) tomato sauce

1 tsp. chili powder

1 small container ricotta cheese (or choose another cheese you like)

1/2 c. grated Monterrey jack or cheddar

tortillas (flour or corn)

sour cream and taco toppings to serve

In a casserole dish, line the bottom with tortillas, tear them to fit the empty spaces.  Spread tortillas with 1/3 can refried beans, then layer on 1/3 of the ground beef and 1/3  of the tomatoes.  Top with 1/3 the ricotta.  Add another layer of tortillas, repeat layers two more times, ending with tortillas on top.  Mix the chili powder with the tomato sauce and pour over all.  Top with the grated cheese.  Microwave on high for 10 min. Serve with sour cream and any taco topping you like.  Serves 6-8

Jenny

Herbed Lemon Chicken

This sauce is dark and flavorful.  I love that it all cooks in the microwave.  It is a good one for hot summer days.

Herbed Lemon Chicken

4 serving sized pieces of chicken, breasts or thighs

rind from 1/2 lemon

2 tsp. butter

2 tsp. Dijon mustard

2 tsp. lemon juice

2 tsp. Worcestershire sauce

2 tsp. soy sauce

1/2 tsp. dried thyme

1/2 tsp. dried tarragon

1 tsp. dried parsley

Combine all ingredients, except chicken,  in a microwave safe dish which is large enough to hold chicken too. Microwave on high 1 minute. Stir.  Clean chicken, skin if desired, and place in sauce ingredients, turning to coat.  Cover and cook on high 12-20 minutes.  (cooking time determined by cut of chicken) Check and redistribute chicken during cooking.  I like to spoon sauce over mine too.  Sauce may be served skimmed and thin, or thicken by mixing  2 Tbsp. water with 1 tsp. cornstarch and then add this to pan juices.  Microwave until sauce boils, stirring after 30 seconds.  Serve with rice. 4 servings.
Jenny

Chicken Monet

I really like this, but I must admit that getting my crew to eat broccoli is a chore. I make this only periodically and prepare to have thick skin for the nasty faces they will pull while we eat. Sigh.

Chicken Monet

1 pkg (12 oz) frozen, chopped broccoli

4 c. cooked chicken, shredded or cubed

1 can cream of chicken soup

1/2 c. sour cream

2 Tbsp. mayonnaise

2 tsp. curry powder

1/2 c. grated cheddar cheese

Cook broccoli in microwave, according to package directions.  Combine sour cream, soup, chicken, mayo, and curry powder in a bowl and stir together.  Pour over broccoli, and top with grated cheese.  Microwave on high 8 minutes. (or bake at 350 for 30 min.).  Serve over rice.  Serves 6-8 (or 400 children who hate broccoli)
Notes: I stir my broccoli in with the soup mixture.  You can also prepare this ahead by stopping after you top it with cheese, and store in the refrigerator for up to 2 days.  Then it is ready as fast as you can heat through.
Jenny

Hot Fudge Sauce

Hot Fudge Sauce (for ice cream)
1 c. boiling water
1 c. sugar
3 Tbsp. cocoa
3 Tbsp. flour
¼ tsp. salt

Combine sugar, cocoa and salt. Pour sugar mixture into boiling water. Cook slowly, stirring constantly. Add: 2 Tbsp. butter 1 tsp. vanilla

Notes: this can also be made in the microwave.  Put the water in a microwave safe container, and cook on high until it boils (takes 3-4 min. in my microwave) Stir in the sugar mixture and return to the microwave, cooking for 2 min.  Then stir.  Cook again, about a minute at a time, stirring in between until the sauce is thickened.  Then stir in butter and vanilla.

Jenny

Hot Fudge Pudding Cake

This is so fast and yummy! Gotta love that!  A great one to share with drop in company or for a quick  dessert.

Hot Fudge Pudding Cake (microwave version)
¾ c. flour

½ c. sugar

2 Tbsp. cocoa

1 ½ tsp. baking powder

1/3 c. milk

¼ c. margarine, melted

1 ½ tsp. vanilla

¾ c. sugar

¼ c. cocoa

1 c. hot water

In a mixing bowl, stir first 4 ingredients; add milk, margarine and vanilla. Pour into a 3 qt. casserole (microwavable dish). In a small bowl, combine sugar, cocoa and stir in hot water. Pour evenly over batter. Do not stir! Microwave uncovered for 5-8 min on high. Let cool for 10 min. before serving. Serve with whipped cream or ice cream. Serves 4-6

Notes: This recipe came from Tupperware years ago.  Scoop down for the pudding.  Ice cream or whipped cream are nice with this.

Jenny

Yummy Baked Beans

Baked Bean lovers!  This one is yummy and fast, as it cooks in the microwave.  You may also pour it into the crockpot for about 3 hours.

Yummy Baked Beans
2 cans (15 oz) pork and beans
1 can (15 oz) black beans, drained
1/2 c. cooked pepper bacon, crumbled
1/3 c. chopped green pepper
2 Tbsp. dried minced onion
6 Tbsp. brown sugar
1 tsp. spicy brown mustard
1/3 c. ketchup
2 Tbsp. cider vinegar

Mix all ingredients in a 2 qt. casserole.  Microwave 10 min.  Salt and Pepper to taste.  I always serve this with corn bread.

Jenny