German Pancakes

Snow day today! I LOVE the snow!  It always gives me an opportunity to practice kitchen therapy making the house smell good and feel warm and cozy. Spending time in the kitchen gives me time to contemplate the mysteries of the universe.

Today I started the morning making German Pancakes. I got this recipe years ago when I was newly married. I was a little tentative initially about trying the recipe, but it quickly became a family favorite. It always makes me feel homey because it has an awesome presentation when the "pancakes" rise.

One of the very handy things about German Pancakes is that I can mix them up in just a few minutes and put them in the oven, then get in the shower. By the time I get out of the shower and dressed, voile, the German Pancakes are done and breakfast is served.  

German Pancakes

Melt 6 T. butter or margarine in 9 x 13” baking pan.

Beat until frothy:

6 eggs
1 cup milk
1 cup flour
dash of salt

Pour into pan over the melted butter. Bake at 400º for about 20 minutes, until golden brown and raised. The corners of the pancakes will raise several inches so be sure there is room above the rack they are cooking on to allow for the raising. Serve with syrup, powdered sugar, jam, or fresh fruit.  My family prefers syrup.

What I Do: This is actually how I made it for many years. Then my sons got bigger and I started doubling it in the 9" x 13” pan so that it would be thicker and more filling. Then I did 2 dozen eggs in a LARGE restaurant style pan, but I only mixed a double recipe at a time.

I also learned recently that you can mix it in the blender and it turns out ok, however, to do a double batch in the blender requires that you have a 5+ quart blender container.  Sometimes is raises the same but sometimes it doesn't when I mix the batter in the blender; however, it still tastes yummy.

Now that I am down to fewer people living at my house again, I have discovered that that I prefer cooking a single batch in an 8" x8" pan so the pancakes are thicker when they deflate.

Note: One of my sons makes these the best and he mixes them by hand, but he is much stronger than I am so I always use an electric mixer or blender, though I prefer the mixer.

Poppyseed Salad Dressing

It looks like it is trying to be spring, but it is still very cold most days where I live. Yesterday I came out to frozen raindrops on my windshield. I have to admit that it looks cool (no pun intended), but that just shows HOW cold it has been! I love winter and I love the snow, but it is always refreshing to move into spring.

This time of year I start getting the urge to eat and cook springy foods. I made pasta primavera last night for dinner, even though it included several rather winter vegetables, to get in the spirit. Even though the main dish is so veggie based, I still like to eat a green salad with it. One of my favorite salad dressings is this poppyseed dressing. I have two variations of it and I will post both.

In the past I have usually made it with vegetable oil because the one time I used olive oil, I didn't care for it. However, my son brought back some olive oil from the area that is is supposed to have the best olive oil in Spain. I tried that olive oil in the dressing and it is fabulous although it does have a slight greenish tint.

Also, I pour the oil (whatever kind I am using) in a thin steady stream through the center hole of my blender lid. This makes the dressing thicken to a nice consistency.

Below are a few salad combinations to get you started even before spring fully arrives.

Winter Salad with Poppyseed Dressing

Nancy

1 large head romaine, torn into bite size pieces (fresh spinach is also good)

1 cup shredded Swiss cheese

1 cup cashews

¼ cup craisins

1 apple, cubed

1 pear, cubed

Combine and toss with dressing to coat.

Dressing:

Blend in blender:

½ teaspoon salt

½ cup sugar

1/3 cup fresh lemon juice

2 teaspoons finely chopped onion

1 teaspoon Dijon mustard

With machine running add 2/3 cup olive oil in a slow steady stream. Process until thick and smooth. Add 1 tablespoon poppy seeds.

Variation: Brenda's Spinach Salad: baby spinach, parmesan cheese, craisins, slivered almonds-toasted, fruit (sliced pears, strawberries, or mandarin oranges). Toss with dressing: In blender, blend ¼ onion, 1/3 c. red wine vinegar, then add ½ c. sugar, 1 tsp. salt, 1 T poppy seeds, 1 T grey poupon mustard, 1 cup oil. Blend in blender.

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What I Do: I had better luck making the salad dressing from Brenda but I don’t add the mustard. I mix and match what I have on hand, but I really like the craisins and/or other fruit in addition to the vegetables in my salad. My sons are not as fond of fruit or nuts in the salads, so sometimes I serve the craisins or nuts on the side to be added as desired.

Applesauce

I love homemade applesauce! I used to can, bottle, or whatever they call in your part of the country, 48-60 quarts every year. Back then I used the old fashioned knife, hand peeled and cored the apples, cooked them, mashed them and bottled them. It was always delicious and just as were running out, it would be time to do another batch--or rather, many batches.

Then, for a few years I used a Victorio strainer or food mill. They worked great and made the work go so much faster and easier to feed to the babies, but I missed the chunky fresh applesauce feel. This year I found a GREAT buy on Victorio Strainers and got one for each of a few of the adult kids who make applesauce. After much contemplation, I decided to get one for myself too! But before I could actually get mine in hand (since I bought the store out and had to get a raincheck for the rest)...

we accumulated lots of apples over a period of a few weeks from the produce co-op. They weren't getting eaten quickly enough so I decided to make some applesauce. I did it the old-fashioned way using a knife to peel and core the apples. I cooked them and mashed them and added a little sugar and cinnamon and the applesauce turned out GREAT! And I wondered why I don't continue to make lots of applesauce every year even though I don't have little ones at home any longer.

Years ago, we were visiting my in-laws and my mother-in-law had frozen her applesauce and it was so yummy! So, I decided to do the same since I wasn't preserving 48 quarts! It was easy, fun, yummy kitchen therapy. Even Stephanie, who isn't a fan of chunky applesauce, enjoyed the homemade fresh flavor. Even with my new Victorio Strainer, I think I'll do a few batches with the old-fashioned knife and enjoy the texture of chunky applesauce. I'll put them in my freezer next to my frozen Girl Scout Thin Mint cookies to enjoy on a day when I need an extra lift.

Homemade Applesauce

My Mother-in-Law

8 cups sliced apples

2 cups water

Cook until apples are soft.

Add to apples and mash:

1 cup sugar

2 teaspoons lemon juice

¼ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

Ready to eat warm or refrigerate to have later. Enjoy!

To Freeze: ladle applesauce into freezer bags or containers. Label and freeze for up to one year.

To can: put in hot jars, put on hot lids. Place jars in canner or large pot. Cover with water. Bring to a boil. Boil for 5 minutes.

Makes 3 pints.

What I Do: I never add the nutmeg. I use whatever apples I have on hand or can buy cheap. The last amazing batch was mostly braeburns, but I have made it with all kinds of apples. It's amazing what a little cooking, mashing, sugar, and cinnamon can do. I like this proportion of sugar and cinnamon to the amount of apples because it adds a very light flavor. However, when the babies were little, I didn't add the sugar and cinnamon.

Yams and Apples

Every family has their favorite recipes and stories behind how those came to be the family favorites. No one in my immediate family-starting with my husband-liked yams with brown sugar and marshmallows. I tried this, he liked it, and forever after we always brought the yams and apples to everything because he volunteered us.

This recipe is from one of my bridal showers where the hostesses collected recipes from all of the guests. Some of our family favorites over the years date back to that immense collection of recipes from experienced wives and mothers.

Now, even my daughter-in-law who does not normally like yams, appreciates this recipe which is a nice blend of fall flavors highlighting the yams but meshing with apples and cinnamon.

Yams and Apples
Alice

6-8 yams, boiled until just done, then sliced in 1/8" slices
5-6 apples, peeled and sliced thinly

Layer in casserole or deep 9x13” baking dish and cover with sauce.

Sauce:

1 cup white granulated sugar
2 cups water
¼ pound margarine
3 Tablespoons cornstarch (dissolve in ¼ cup cold water then add to mixture)
1 teaspoon salt

Boil until thick and clear then pour over layered yams and apples.

Bake at 350º F. for 30-35 minutes until apples are done.

What I Do: I always bake the yams because it is usually easier. However, be sure to put them on a cookie sheet since I have had many an oven with yam on the bottom smoking during the cooking of the Thanksgiving turkey. I add about 1+ teaspoons cinnamon to the sauce. The original recipe had you sprinkle each layer with cinnamon. I don’t ever add the salt and I have gotten very sloppy about the measurements over the years so it is not always the same.

NOTE: One of my daughters now makes this with 1/2 the sugar with good results. The original recipe called for canned yams, but I don't prefer them so always use fresh ones.

Food and Family

Irritability Inhibitors are an essential part of eating, but the fun part is the family time. Growing up, it was always expected that we would be home for dinner. I remember being a little annoyed-or maybe a lot annoyed-at my mom. After all, sometimes I was in the middle of doing something very important like challenging my brothers to a game--really any game, visiting with my girlfriends about the boys we thought were cute, or reading a book. However, the habit was instilled me so that when I got married and started my own family, of course we all had dinner together. As the kids got to be teenagers, sometimes this was the only time in the day that we were all together.

Yes, sometimes it took a little logistical wizardry to plan dinner around everyone's busy schedules and before bedtime for the little ones, but the effort has reaped many family memories that we can share now when we are all gathered from 3 states and 6 cities across the country. We still plan out some of our time together around preparing, eating, and cleaning up food!

Dinner at our home is an event! Part of the fun is that we all get together and pitch in with the cooking while we visit, reminisce, and catch up. When everyone was still living at home, we used this time to catch up on our day apart and share new insights, struggles, and information. Some dinner events were fun and light and others were a little more serious.

Once everyone had color coded plates and cups and they had to sit where their plate was on the table, most of the bickering was ameliorated. We discussed and learned about a variety of topics over dinner depending on what we were individually (or collectively) studying, exposed to, or interested in. Is it better to brush or floss first? Why did this or that politician vote the way he should? How does God answer prayers? How did the gulags in Russia start? Some of these were just discussions where we all shared our opinions, some were fabulous teaching moments that any mom would relish, some brought uncontrolled laughter, and some required phone calls-right there from the dinner table-to an expert on the subject. All bonded us together forever with memories that cannot be erased.

One of our family favorite bonding recipes is Shepherd's Pie. As the kids got bigger and required more fuel for their bodies, this really became a family production because of the quantity of potatoes required. Some would be peeling and cutting carrots, some peeling potatoes, some reserving their shining moment for the mashing of the potatoes, and others lending moral support to the workers.

Shepherd’s Pie

Jane

1 cup meat

1 onion, chopped

gravy or stock

2 cups boiled, mashed potatoes

Mix the meat and onion and season. Moisten with gravy or stock. Put the mixture in the bottom of a pie dish and cover with a thick layer of mashed potatoes. Cook at 375º F. for 45 minutes.

Shepherd’s pie can be served as a meal in itself or with a green vegetable like cabbage or spinach. It is a favorite dish in many British pubs where it is cooked in big trays and kept warm on a hot plate.

What I Do: I usually use either the cheapest beef (like stew meat I found on sale) or leftover roast or other meat. Sometimes when I make chimichangas, I save out some of the beef for this. If the meat isn’t cooked, I simmer it with the chopped onion, chopped carrots, and 2-4 quarts of water to make a nice beef broth. I usually add some beef bouillon to give the broth some body since I don’t always use a lot of meat. Then I thicken the broth with a 1-2 Tablespoons of cornstarch OR ¼-1/2 cup of flour (depending on how much broth I have) that has been mixed with ½-1 cup of cold water. Stir it until thickened. Remove from stovetop, add 1-2 cups frozen peas and pour in a 9x13” pan (or the size that will feed your family). [Sometimes I also add string beans or other vegetables at this time, but actually the carrots, onions, meat and potatoes and peas are what I usually serve.] Spread mashed potatoes that have been prepared as you normally do on top and bake for about 30 minutes because everything is already is warm.

If I am making mashed potatoes especially for this meal, I make them much thinner than normal.

Although I seldom have leftover meat to use, if I use leftover meat, I just boil the carrots and onions in beef bouillon that can be made with bouillon cubes or granules to make the amount of broth you need. Shred the meat or brown the hamburger if using ground beef. Thicken the broth and add the meat when you add the peas and continue as above.

This works for leftover mashed potatoes also.

Be sure that you allow for enough room for the soupy mixture to “expand” when you add the potatoes. We like this somewhat soupy and serve it in a bowl.

Great Meal Idea: serve with rolls or French bread and salad

Irritability Inhibitors

I was at the Smithsonian American History Museum last night for an educator evening. It was beautiful and fun and reawakened my patriotic feelings. One of displays now is a replica of Julia Child's kitchen, apparently with many of her real pots, pans, and kitchen gadgets. It is a very nice display that inspired me in the design of my dream kitchen.

In the area around the kitchen her life is presented in photojournaled placards with quotes and excerpts from her authentic writing and speaking. One of the quotes I liked was:

The thing about food is your're a much happier person if you eat well and treasure your meals. -Julia Child

In our family, there are several of us who get rather irritable when we have not eaten in a while, but alas the problem arises of finding quick and easy foods that contribute to nutritional intake vs. junk food. Don't get me wrong, I can eat junk food with the best of them, but in those moments when I need food to alleviate my crankiness, I find that my favorites like chocolate and chips often contribute to the problem.

I attended a class a few years ago and they gave out a list entitled, "Everyone's Hungry, Now What Am I Going To Fix?" I have added to the list and here it is-Irritability Inhibitors-easy snacks and meals that can be prepared in 5-30 minutes.

You can adapt the list to the Irritability Inhibitors that will help your family enjoy their meals and be happy!

Irritability Inhibitors

Sometimes you need to take care of low blood sugar levels NOW before everyone is grouchy and the evening is ruined. Here is a list of quick ideas to help.

Grilled cheese sandwich

Grilled ham and cheese

Tuna salad on toast

Tuna salad on crackers and apple slices

Cheese sticks and apple slices—add a piece of toast or crackers

Peanut butter on celery

Peanut butter on crackers

Chili dogs (aka: Breakfast of Champions) –use canned chili

Speghetti with bottled sauce

Mini pizzas using pita breads flat or

French bread pizza

Deluxe nachos (refried beans, cheese, salsa, etc.)

Quesadillas (some people in our family practically lived on these for years)

Seven layer dip and chips

Chef’s salad

Hawaiin haystacks

Omelets

Scrambled eggs with ham or hash browns

Pancakes or waffles

Fruit smoothies

Orange Julius

Baked potatoes

Slumgulion

Mexican Soup

Enchilada Casserole

Apples with caramel dip

Raw vegetables with ranch dressing

Granola (with or without milk)

Banana chips

Dried apples

Butternut Squash Soup

A week or so ago I found a very cool cookbook. I have seen it before, but this time I was very motivated to buy it because it had a particular recipe I had been looking for. The book is by Todd Wilbur, who apparently has written several copycat recipe books for beloved restaurant fare . I am still honing the recipe I bought it for, but in the mean time, I found the recipe for Spago's Butternut Squash Soup. I have had squash soup that I liked, I have tried to make it and it was ok, but this was really yummy and very fallish.

We decided that, even though my family likes soup as a main dish in the fall and winter, this is really a side dish type of soup. So, on the second night, we had Butternut Squash Soup with cheese sandwiches. It was a perfect combo! I can imagine scenarios, like when my sons were still at home, when that meal would have required a few loaves of bread to provide enough sandwiches; but for less ambitious eaters it hit the spot.

The soup was better the next day, apparently needing the time to meld the flavors together; AND it froze well. I froze it in 1 quart bags lying flat. It thawed very quickly, maybe a couple of hours at room temperature and heated beautifully in a saucepan on medium/low heat.

Spago's Butternut Squash Soup
Todd Wilbur

1 Tablespoon butter
1/2 cup chopped leek (about 1 leek)
1 1/2 pounds cubed butternut squash
(about 5 cups or 1 squash)
1 Gala apple, peeled and chopped
3 cups chicken broth
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1 1/4 cups heavy cream
1 Tablespoon light brown sugar

Melt the butter in a large saucepan over medium/low heat, then add the leek. Sweat the leeks for 6 minutes, or until soft, and then add the butternut squash, apple, chicken broth, and all the spices. Don't add the heavy cream or brown sugar yet. Crank up the heat to medium and bring this mixture to a low boil and cook for 30 minutes, or until the squash softens. Turn off the heat and let the soup cool for 5 or 10 minutes.

Pour the soup into a blender and blend on high speed until completely smooth. Add an additional 1/4 cup of water to the soup if it's too thick to blend. (To avoid a very messy and very hot situation, press down on the top of the blender with a folded dish towel to keep the lid from popping off.) I only blended about 2 cups at a time which also helped to minimize the hot soup from exploding.

Pour the soup back into the saucepan and add the cream and sugar. Bring the soup to a simmer over medium/low heat, about 10 minutes. Spoon approximately 1 cup soup into bowls to serve.

Serves 6

What I Do: I would use only 1/4 teaspoon nutmeg and 1/4 teaspoon of ground allspice because the flavor was a little too strong for my taste buds. I didn't have cardamom on hand so I omitted it. I used black pepper and it did not adversely affect the appearance.

Pumpkin Bread

As I've said before, I love fall! In fact, the last few mornings I really enjoyed opening the door to a puff of brisk air. I start nesting and hibernating in the fall, maybe I was really meant to be a bear. In fact, I'm sure there are some days my kids would have said I was definitely a bear--although I don't think fall had anything to do with that.

The crisp fall air, entices me to the kitchen to cook and bake and warm the house. While apples and pumpkins are the traditional fall icons, I have written about apples and previously included apple recipes. So, prompted by my friend, I am including one of my family's favorite pumpkin recipes.

This pumpkin recipe goes back to the days before dirt when I was an undergraduate in college. My adventurous roommate decided that she wanted to make pumpkin bread but did not have a recipe. That did not even slow her down-she began concocting what proved to be fabulous pumpkin bread. We (the roommates) all liked it so much that we got together with her and made it a few more times, taking copious notes in the process, until we had it just right. Now, 35 years later (I cannot possibly be THAT old) it is still our family's favorite pumpkin bread recipe.

We also have excellent results with using grated zucchini instead of pumpkin; but this recipe definitely has fallish flavor because of the spices, so it is not your typical zucchini bread. If you have gargantuan amounts of zuchini frozen in your freezer not sure when you will ever use it, this is a great recipe to show it off. No one will be the wiser and everyone will appreciate the treat.

Pumpkin Bread

Peggy

2 + 2/3 cups brown sugar

2/3 cup water

2/3 cup oil

4 eggs

3 1/3 c. whole wheat flour

1 ¾ cups mashed pumpkin

1 ½ teaspoon salt

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground cloves

2 teaspoons baking soda

½ teaspoon baking powder

½-1 cup raisins or chopped nuts optional

Mix ingredients in the order listed. Pour into greased loaf pans. (1 pan makes a taller fuller loaf. 2 pans makes, obviously, 2 smaller loaves. I have made it both ways.) Bake for one hour at 350º F.

WHAT I DO: I use whole wheat flour when I have it, but I have made it with only white flour, but it is definitely more moist so add an extra 1/2 cup of flour when using only white flour. I like the nuts, but just use a half cup or so (mostly to save money), but my family does not like it with raisins so I never use them in this recipe. I usually use canned pumpkin, but I have made it with my own cooked pumpkin, which results in a more moist bread.

NOTE: This is the recipe that my family uses for both pumpkin and zucchini breads, but it does have more of a fallish flavor.

I have been away with family emergencies and events for quite some time, but I am excited to be back on the blog again.

Many years ago, while looking through my favorite cookbook, Better Homes and Gardens, I found this recipe and my family liked it. It is always amazing to me that you pour this watery stuff over the batter and get pudding.

Recently, on the Taste of Home website, I found a crockpot version. Especially in the fall and winter, my oven is often busy with multiple things cooking in it, so the idea of making this family favorite in the crockpot seemed a perfect solution.

I have a 6 quart crockpot, so a single recipe of "Hot Fudge Cake" as Taste of Home calls it, cooked in about 2 hours. That was actually a treat for my purposes because that means that by the time I get dinner cooked and we eat, the dessert could be done. However, it also means that I can't leave it cooking all day while I am at work since 2 hours is not normally a choice on crockpot times.

You will see the originals of both recipes, and my notes. I think that I now would try the original Brownie Pudding in the crockpot. I like it better because it is a little more moist, however, it may have to do with the method of cooking. Any ideas on that?

Brownie Pudding

Better Homes and Gardens Cookbook

1 cup all-purpose flour

¾ cup granulated sugar

2 Tablespoons unsweetened cocoa powder

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 Tablespoons cooking oil

1 teaspoon vanilla

½ cup chopped walnuts

¾ cup packed brown sugar

¼ cup unsweetened cocoa powder

1 ½ cups boiling water

1. Grease 8”x 8”x 2” baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

2. Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the ¼ cup cocoa powder; stir in the boiling water. Slowly pour water mixture over batter.

3. Bake in a 350˚ oven for 40 minutes. Cool on a wire rack for 45-60 minutes. Serve warm. Spoon cake into dessert bowls; spoon sauce over cake. If desired, serve with vanilla ice cream.

What I Do: We usually had this cold because we like it better – or maybe because I like it better cold so that is the way I always served it.

Hot Fudge Cake

Taste Of Home Website

1-3/4 cups packed brown sugar, divided

1 cup all purpose flour

6 Tablespoons cocoa, divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 Tablespoons butter, melted

1/2 teaspoon vanilla extract

1-1/2 cups semisweet chocolate chips

1-3/4 cups boiling water

vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 Tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter, and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with chocolate chips.

In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter-DO NOT STIR. Cover and cook on high for 4-4 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.

WHAT I DO: As I said, I only have a 6-quart slow cooker so this cooked much faster. I would consider doubling it, but only when I would be home in a couple of hours to check it.

We did not like the chocolate chips at all. Interestingly, I don't like the original browning pudding with ice cream, in fact, I don't like it warm at all. However, this version was a little more palatable to me warm, with vanilla ice cream.

Spinach and Potato Fritatta

Since January I have been in a produce co-op which I have enjoyed. It has been fun to try some new vegetables and fruits and some that I have tasted before, but don't normally buy. The good deals from buying in bulk even brought us several avocados one week which I was ecstatic about!

However, some of the items have come in quantities I would not normally buy. Such was the case with LOTS of spinach over a few week period of time. During our recent snow storm, while holed up at home, I had an opportunity to cook, and cook, and well, cook some more enjoying the relaxation and kitchen therapy. I even found a new recipe that can use lots of that spinach I was talking about. I tested it out on my son who isn't crazy about cooked spinach, potatoes in eggs, or numerous other recipes and he even liked it!

I don't actually know the history of fritattas, but my father who is Italian apparently grew up eating them. I have had some variations over the years, but was surprised at how quick and easy this was to make.

Spinach and Potato Fritatta

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese


Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.

In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

What I Do: I have made this several times now and found that you can use significantly more spinach than the recipe calls for without the flavor of the spinach taking over. As I said, even my son liked it! I didn't have any green onions on hand, so I chopped a couple of tablespoons of a yellow onion finely.

Chicken and Rice

This is one of my family's favorite recipes and it is so easy. It is also very filling so even if you have carnivores at your house, like some of my kids, a couple of pieces of chicken a piece is adequate. I have made this with chicken breasts, but they are not my favorite part of the chicken.

I usually at least double the rice for this amount of chicken. My family really likes the rice so I make lots of it! Be sure to use a deep 9 x 13 pan if you double the rice because you need to also allow room for placing the chicken on top of the rice mixture.

Budget Tip: I usually use leg quarters because they are more frequently on sale and in my freezer.

I can usually serve a couple of vegetables in addition to the salad to add a little color and nutrition to the meal.

Chicken and Rice

1 can Campbell's chicken gumbo soup
1 can cream of mushroom soup
1 soup can of water
2 cups uncooked rice
1 whole chicken, cut up
1 package dry onion soup mix

Mix all but chicken in large buttered pan (9" x 13"). Sprikle 1/2 onion soup on mixture. Place pieces skin sides down on top--sprinkle rest of onion soup on chicken. Cover and seal with foil. Bake 2 hours at 325º or 3 hours at 300º.

What I Do: For years I used the onion soup mix, however, one time I didn't have any and the meal was fine. Also, I have tried other chicken gumbo soups when Campbell's has been hard to find, but Campbell's really makes the best flavored rice. However, the brands of the other soup does not matter. When I double, triple, or quadruple this recipe of rice, which I usually have done, I add the proportionate amount of the other ingredients (except chicken) except use 2 cans of water per recipe instead of one.

NOTE: Someone recently told me that they always make this with 2 cans cream of chicken soup, 2 cans cream of mushroom soup, 2 cans of water, and 2 cups of rice. I have made the rice without the chicken gumbo soup, but my family prefers it with.

Chicken Stir-Fry

This continues to be a flexible and economical meal as well as a family favorite. While my family does eat beef, we prefer chicken for stir-fry meals. I usually buy chicken breasts when they are on sale, then bag them in 2 or 3 before I put them in the freezer. Now that there are not so many of us at home, I can probably use only one chicken breast for this meal; however, when more kids were at home, I could make a meal for 8, with 4 large eaters, with only 2-3 chicken breasts.

This meal can be expanded easily by adding more carrots or broccoli or adding other vegetables of your choice. I just find that the carrots and broccoli are bulkier than some other vegetables.

I have tried other juices and my family prefers apple.Yesterday I forgot to add the soy sauce to the sauce and even for my sweet tooth, it was TOO sweet. Although this sauce only uses a small amount of soy sauce, it balances the sweet apple juice.

One day I was out of cornstarch so I mixed the apple juice with a 1/4 cup flour until the flour was "dissolved" and it worked fine.

Chicken Stir Fry

1 Tablespoon oil
2 cups small broccoli flowerets
6 green onions
¼ cup gingerroot—cut into 1” toothpick size pieces (kind of julienned)

Stir fry and remove.

1 pound chicken breast cut into bite size pieces

Stir fry, add sauce. When sauce is thick, add vegetables and mix well. Serve over hot rice.

Sauce:

1 Tablespoon sugar
½ teaspoon dry mustard
2/3 cup chicken broth
3 Tablespoons soy sauce
2 Tablespoons apple juice

Stir fry 3 medium zucchini shredded—about 4 cups—for 1 ½ minutes then arrange on a serving platter. Top with chicken mixture.

What I Do: I use 1-2 chicken breasts and add quite a few carrots when I stir fry the vegetables. Start the carrots first because they take the longest to cook. We prefer the gingerroot grated and added to the sauce. We like this sauce, it is very light and kind of glazes the chicken and vegetables, sometimes I omit the mustard. We like zucchini, yellow squash, cauliflower, green peppers, red peppers, and other vegetables added to this; although cauliflower is not our favorite. I often omit some of the other vegetables, but my family has decided that stir-fry MUST have broccoli and carrots. I sometimes use yellow or white onions instead of the green onions, although I prefer the green onions. I always serve this over rice, allowing 1-2 cups of rice per person.

See's Chocolate Fudge

How can it be that it has been a whole month since I posted? The holidays and extra snow made baking especially fun. The chocolate fudge recipe has been requested by several people so I am starting the new year posting it.

In the early 70s, the popular story going around was that this was the recipe that the See's Candy Stores in California used for their chocolate fudge. We all liked, and still like, See's candy so this became a popular recipe with my family. Truthfully, I don't think this is the real recipe because, although I really like the creaminess and flavor of this fudge, it isn't quite the same as See's. But this will always be the "See's Fudge" recipe to me!

Joyce was my mother’s cousin. She made this fudge for Christmas every year for everyone. One year she made 100 pounds of fudge for the family Christmas get together! I cannot even imagine 100 pounds of fudge! I was a young teenager at the time and didn't really pay that close of attention to what 100 pounds of fudge really looked like, but I am quite sure that I have never since seen that much fudge all in one place. Enjoy!

See's Fudge
Joyce

4 1/2 cups sugar
1 (12 oz.) can evaporated milk
18 oz. Nestle's chocolate chips
1/2 pound butter or margarine
2 cups chopped walnuts
1-7 oz. jar marshmallow cream

Put sugar and milk in kettle and bring to rolling boil for 20 minutes, stirring constantly. Put chocolate chips, margarine, and marshmallow cream in a large bowl or pot. Pour milk mixture over the contents in the bowl and beat until creamy. Add walnuts, mix well, and pour into a buttered 9 x 13" pan and let set until firm.

What I Do: I usually use margarine. When I make this for my mom, she doesn't like the nuts cut at all. I use my Kitchen Aid mixer to beat this, unlike the old days when the sign of a good fudge maker was how well they could beat the fudge. However, even in my 6 quart mixing bowl, a double batch really is too much for the mixer bowl although you can do it. Just prepare to clean up a little bit of a mess and be VERY careful when you start the mixer.

Chocolate Crinkles

It is finally snowing! I love the snow! It makes me want to cook and bake and make soups and breads. However, today I am baking cookies. I have looked for a long time for my original Chocolate Crinkles recipe that used cocoa. It was in my Better Homes and Gardens New Cookbook, Circa 1971. In the later cookbooks, even the very next one, the recipe below is given, using melted chocolate.

I have successfully used this recipe by substituting 1 Tablespoon butter or margarine and 3 Tablespoons cocoa for each Tablespoon of unsweetened baking chocolate.

However, today I found what I think is the old recipe and I will use it today. The original recipe called for shortening and cocoa so I am very hopeful-and very excited-that this is it!

Chocolate Crinkles

Now, when I make this recipe, I always have several people say, “I haven’t had these in years!” So, although I don’t remember how or when I started making them, evidently this is an old time recipe.

Thoroughly cream:

½ cup shortening
1 2/3 cups granulated sugar
2 teaspoons vanilla

Beat in:

2 eggs
2-1 oz. Squares unsweetened chocolate, melted

Sift together:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Add dry ingredients alternately to shortening mixture with

1/3 cup milk

Add:
½ cup chopped walnuts (optional)

Chill 3 hours. Form in 1 inch balls; roll in confectioner’s sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake in moderate oven (350˚ F.) for 15 minutes. Cool slightly; remove from pan. Makes 48

What I Do: The original recipe I had used cocoa instead of the melted chocolate but I haven’t been able to locate it in quite some time so I use 3 Tablespoons of margarine to 1 Tablespoon of cocoa for each one ounce square of chocolate because I always have cocoa on hand but seldom have baking chocolate on hand.


The new/old recipe that I used to use that I just found today. :) It was GREAT and even easier than I remembered! Still chewy and chocolaty!

Chocolate Crinkles

1/2 cup shortening
1 + 2/3 cup sugar
2 teaspoons vanilla
2 eggs
6 Tablespoons cocoa
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup nuts (optional, I never use them)
powdered sugar

Cream shortening and sugar. Add vanilla and well beaten eggs. Sift together cocoa, flour, baking powder, and salt. Add to creamed mixture alternately with milk, blending well after each addition. Stir in nuts and chill dough at least 3 hours.

Shape chilled dough into small balls. Roll each in powdered sugar. Place on cookie sheet about 2-inches apart. Bake in a 350 degree oven 10-12 minutes.

Cornbread Stuffing

Thanksgiving is one of my family's favorite holidays because it is-ALL ABOUT THE FOOD! But as I have written before, what we really enjoy is spending the time together preparing, eating, and even cleaning up together. Really just an excuse to have a party.

Last Thanksgiving we were all together for the first time in many years and with most of the kids as adults. My son and his wife generously hosted us in their large kitchen so that there were, throughout the day, most or many of us in the kitchen at the same time preparing the food together and discussing the the changes that we have made in the traditional recipes, the events of the past year, our dreams for the future, and comfortable silence (ok, maybe not so much silence with our growing numbers that are up to 19 + friends and family members who joined us).

Like many of you, stuffing is a traditional part of our Thanksgiving dinner. While it is called stuffing, because we eat so much of it at dinner and for yummy leftovers, I rarely stuff the bird any more. I usually make a restaurant size pan (roughly equivalent to 4- 9x13 pans) of stuffing to insure that we have enough leftovers. However, this year we have a little smaller group so I am still trying to decide just how much to make-to insure we have enough leftovers. We have a fairly longstanding joke in our family about why people don't like stuffing. My kids say that it is because they use bread instead of cornbread.

I grew up with my mom and my grandma making cornbread stuffing so to me that is just what you do. Unfortunately, my kids grew up the same way so on the occasions that we have had Thanksgiving or Christmas dinners with others who prepared bread stuffing, the kids would solicit cornbread stuffing to be made when we got home. Now, we just volunteer to make the stuffing! However, there are those who prefer bread stuffing-probably because that is what they grew up eating.

If you have never liked stuffing but have never eaten cornbread stuffing, I suggest you give it a try. You might be surprised at the difference just a change of bread can make.

Just so you know, my son and I have had a little discussion about the exact proportions, but if you notice the note at the end of the recipe, the most important thing to use cornbread and some of the rest of the ingredients. My son and I are both recording the EXACT amounts (I don't know if that is possible) of the ingredients that we use this year to see if we, in fact, do agree on the proportions.

Cornbread Stuffing

Grandma Palilla

2 ½ cups chopped celery

1 ¼ cups chopped onion

7 ½ cups coarsely crumbled corn bread

4 teaspoons sage

3 + cups chicken broth

salt and pepper to taste

Mix celery, onion, and cornbread together in a bowl. Add the sage and enough broth to make very moist, almost soupy. Pour into 9 x 13 baking pan and bake at 350º for 45 minutes or until set up and a knife comes out clean.

What I Do: Sometimes I use reconstituted chicken bouillon cubes in place of or for part of the broth. Use a 9x13 pan (usually a double batch of your favorite cornbread recipe) to make this quantity. You can see my cornbread recipe below.

These amounts can vary quite a bit; the important thing is to use cornbread and some of each of the other ingredients.

Cornbread

1 ¼ cups all-purpose flour

¾ cup yellow corn meal

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt (optional)

1 cup milk

¼ cup vegetable oil

2 egg whites or 1 egg, beaten

Heat oven to 400º F. Grease 8”- 9” square pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. 9 servings.

What I Do: I always use yellow corn meal, I add the salt, and I add ½-3/4 cup sugar for a single recipe. I also use shortening instead of oil. Mix the dry ingredients then use a pastry blender to blend in the shortening just until the size of small peas. Add a whole egg and milk stirring just enough to moisten. Do NOT use the mixer for cornbread, it beats it too much and makes it tough. I usually double this recipe and make it in a 9x13” pan. This recipe can be doubled, but does not turn out as well when tripled or quadrupled.

Fresh Tomato Soup

Photo by: Taste of Home

I had a few tomatoes that I needed to use. I already made BLT sandwiches on Sunday and we even had sliced tomatoes with oil, vinegar, and oregano as a side dish one night; but I needed to use the rest of the tomatoes. I had been thinking that fresh tomato soup sounded good, but since I had never made it, I was a little reluctant. I looked in my Taste of Home Big Book of Soups and they had a recipe that sounded yummy. I made it and it was yummy!

You need to not think of it as Campbell's Tomato Soup, but it is tasty, nevertheless. Today when I started the blog, I didn't have the cookbook with me so I went to the Taste of Home website and typed fresh tomato soup in the search and found the very same recipe from my cookbook.

My sons voted that this is a keeper, but one of them said, "... and cheese sandwiches?" I guess some things just go together like peanut butter and jelly or tomato soup and cheese sandwiches.

Fresh Tomato Soup
Taste of Home

1 cup chopped onion

¼ cup butter, cubed

3 pounds fresh tomatoes, peeled, seeded, and chopped

2 Tablespoons tomato paste

1 Tablespoon sugar

1 teaspoon salt

1 teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon pepper

¼ cup all-purpose flour

4 cups chicken broth, divided

1 cup heavy whipping cream

In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth.

Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately. Yield: 4-6 servings.

Prep: 10 min. Cook: 45 min.

What I Do: I did not add the tomato paste. I added a little more flour and blended it well in the blender with some broth before adding it to the tomatoes. I am not a fan of chunks of tomatoes in my soup, so I cut the tomatoes into fourths (but I did not peel or seed them) and pulsed them in the blender for a few seconds before adding them to the soup. The soup had texture, but not chunks. I did not add the sugar and I wish I had added more basil. You remember that my son says, "Basil makes everything better!"

Nutrition Facts: 1 serving (1 cup) equals 305 calories, 23 g fat (14 g saturated fat), 75 mg cholesterol, 1,131 mg sodium, 22 g carbohydrate, 4 g fiber, 5 g protein.

Hawaiian Haystacks

I had a very busy weekend organizing a dinner for 100 16-18 year old young men and women on Saturday. Once the stressful planning is over, it is always fun to serve the food. I always think, "I could do this for a living!"

I did not choose the menu, but I have served this meal to a similar number of youth before. However, do you think I kept my notes? This time I took copious notes on how much of everything it takes to serve this meal to 100 people, and I put them in a place that will be forever safe as well as accessible. Sometimes when I put things in a safe spot, I cannot retrieve them later, but not so with these notes. They are in my personal journal.

The people that were helping me cut the vegetables were amazing! We cut 12 bell peppers, 3 stalks of celery, and 25 tomatoes in ONE HOUR and there were only 2 of us for part of the time and 3 for the rest of the hour!

One of the people who helped me last time I made this meal for an equally large group had a nifty recipe for the chicken gravy. Even if you use homemade gravy or fresh chicken at home, this recipe is really the way to go for a large group. The proportions are 2-3 cans cream of chicken soup to 1 equal size can of chicken broth, then add canned chicken (or turkey). For 100 people I used 7 cans cream of chicken, 3 cans chicken broth and 8-12 ounce cans chicken.

The only glitch... I had no idea that all rice cookers did not work the same. The last time I did this, there were enough people on the committee that we all were in charge of bringing 12 cups of cooked rice. This time, we ended up with some rice that was mushy; it's a good thing that the rice was on the bottom so as soon as the gravy and toppings were on it, no one knew the difference! The whole problem with cooking 25-30 pounds of rice is that you really can't cook more than 12-15 cups of cooked rice at one time. Therefore, we had 6 rice cookers plus my BIG pot (x2) cooking rice. I'm still working on a solution to the "cooking large quantities of rice" issue. For this meal, 1 cup of cooked rice per person is too much but 1/2 cup is really not enough unless it is a small group and you know the people will not eat more. For the large group, I settled on 3/4 (+ or -) cup of rice per person.

We have honed it to include our family preferences: crisp Chinese noodles, rice, chicken gravy, celery, pineapple, coconut, and a cherry on top (although we don't often include the cherries any more since I am the only REAL Maraschino cherry fan in the family). I have discovered that a lot of people like the cheese and tomatoes; bell peppers and green onions make most anything taste better and the other things... well, I don't use them at home, but they are always eaten when served to a large group.

Also, for a larger group, I like to serve the pineapple tidbits-they are not as messy as as the crushed pineapple and actually go further... and the chunks, well, I find them to be a little too big for my pleasure. I have bought #10 cans of pineapple tidbits for years at my favorite club stores, but this weekend there were no #10 cans of pineapple to be found at the grocery store, Costco, BJ's, or Sysco. Fortunately, I found tidbits on sale so there we were Saturday afternoon opening LOTS of 20 ounce cans (15 to be exact) of pineapple!

Hawaiian Haystacks
Betty

I realize that this is a mainstay among many, but the first time I heard of it I thought it sounded gross! To my surprise it was yummy and my family enjoys it every time!

2 cans cream of chicken soup
1 cup chicken stock
2 cups chicken, cubed
4 cups cooked rice
1 can/bag crisp Chow Mein noodles
3 medium tomatoes, chopped (or cherry or grape tomatoes)
1 cup celery
½ cup green pepper, chopped
½ cup chopped green onion (or other onion)
1 cup grated cheese
½ cup coconut
1 can (20 oz.) pineapple chunks, drained
½ cup slivered or sliced almonds
Maraschino cherries
Other possibilities that I have seen: sliced or chopped black olives, raisins, and sliced bananas

Combine soup and chicken broth in saucepan to make gravy. Stir to blend. Add chicken. Simmer 10 minutes until heated through. Serve on 8 individual plates layered according to choice.

Option: First layer rice, Chow Mein noodles, chicken and gravy. Add tomatoes, celery, green pepper and onion. Top with pineapple, cheese and more chicken and gravy, if desired.

Option: Place each item in a bowl to be served from. Each person builds their own haystack.

What I Do: We pared the toppings down to celery, crushed pineapple, and coconut on top of the noodles, rice and gravy with shredded chicken in it. When cherries were in season, I would sometimes buy fresh cherries to use on top. Often I make the gravy using a white sauce recipe and replacing the milk with either chicken broth or bouillon or use 2 cans of cream of chicken soup with 1 cup chicken broth or bouillon and 1 cup of chopped chicken or turkey. Serves 6-8.

Jeri's Chicken Pot Pie

Yesterday was such a terrible day that I came home and did what my family has come to affectionately call Kitchen Therapy. Kitchen Therapy works well as a stress reliever for me. It usually includes cooking and cleaning the kitchen. I find it therapeutic to create food, maybe because my family enjoys eating it so much. When I am having Kitchen Therapy I don't even mind cleaning up the mess from the cooking.

It has been cold--that kind of cold that chills you to the bone so Chicken Pot Pies sounded so appealing. I have always liked chicken pot pies, but until about two years ago they seemed like too much work. A couple of years ago, my friend made them for our freezer meal group. They were easy and so yummy! My family loved them, so they have now joined the ranks of other favorite family recipes.

Budget Tip: After Thanksgiving, I had leftover gravy from the turkey and some leftover gravy from biscuits and gravy. I combined the two and added the vegetables and a little salt and pepper and the filling was great–better than with the cream of chicken soup. If you are a pie maker, obviously home made crusts are best; but if you aren't inclined to make pie crusts (which I am not), stock up on the frozen crusts when they are on sale and you will have them ready to make this a quick meal.

The basic recipe can be adapted by adding or deleting some of the vegetables or changing the kinds of vegetables you use. The filling can also be mixed together and frozen to use at another time when you need a quick meal.

I have also adapted this to use no milk by making a gravy like a white sauce using chicken broth instead of milk. I then use that instead of the creamed soup in the filling. It is yummy!

Jeri’s Chicken Pot Pie

½ cup chopped celery
½ cup chopped onion
1-2 Tablespoons butter or margarine
2-3 cups cooked chicken, cubed
1-2 cans cream of chicken soup with herbs
2 cups frozen mixed veggies
1 cup cooked potatoes, cubed
milk to thin
pepper

2 frozen pie crusts

NOTE: Measurements are approximate (believe it or not, this was the note from Jeri when she shared the recipe—my kind of recipe and my kind of cook!)

Sauté celery and onion in butter in large pot. Add soup then remaining ingredients.

Bake the bottom crust for a few minutes to prevent a soggy crust, then pile in the filling.

Turn a frozen crust over the filling, press down edges and cut slits in top to vent.

Bake at 350º for 30-45 minutes or until golden brown.

What I Do: I don’t use quite this much celery or chicken, of course.  I cube the potatoes before I cook them so that I only have to drain, then add them to the mixture. I usually just have cream of chicken soup on hand so I use that. I make two of these for five of us and usually it is all eaten, but everyone is full.


This filling freezes well (even though it has creamed soup). Thaw and add to crust that has been baked, cover with another crust and bake 30-45 minutes until golden brown.

Sour Cream Enchiladas

I have been so busy that dinner time has been rather sparse this week, so last night I decided that I really needed to make something nourishing that my family likes; but since I was so tired, I needed something quick and easy. The kids who are currently residing in my home happen to really like sour cream enchiladas.

I serve these with rice, string beans, and a salad. If I have cooked black beans or pinto beans on hand, I serve either black beans or refried beans instead of the string beans.

Sour cream, cream of chicken soup, tortillas, cheese and salsa are staples at my house because I use them in so many other recipes, so I can always whip up these enchiladas for a quick meal that everyone likes. I adapted this recipe years ago, when I had a lot of little kids at home, to be more consistent and less spicy by using salsa instead of the green chiles, although the the chiles are tasty. If I only have cream of mushroom soup, I use that instead of the cream of chicken soup and the taste is a little different, but still good.

I had a friend who used to put some cooked chicken in each enchilada before rolling it. They were good and added a little more body to the enchiladas, although my family likes them without the chicken just fine.


Budget Tip: Buy the sour cream in larger containers at a club store. If you use it within a couple of weeks, it keeps fine and is much less expensive. Cheese is also less expensive at the club stores. Buy the cream soups on sale NOT at the club store to make the meal less expensive.

Sour Cream Enchiladas

Linda

1 pint sour cream

4 ounce can green chilies (diced)

1 can cream of chicken soup

1 lb. Longhorn cheese (grated)

1 dozen flour or corn tortillas

Combine sour cream, green chilies, soup, and 2/3 of cheese. Warm tortillas in a skillet just to soften. Put 1 tablespoon of mixture in tortilla and roll up. Place in pan. Put remaining mixture on top. Then sprinkle the remainder of cheese. Bake 350º F. for 20 minutes or until cheese melts and filling is heated through.

What I Do: I found the chilies too unpredictable when cooking for small kids so I began using ½ cup salsa instead, I use whatever cheese I have on hand which is usually mild cheddar, and I always use flour tortillas. I don’t normally warm the tortillas first, however, if you do they are more pliable and less likely to crack. I add the salsa to the soups and sour cream, but I leave the cheese separate. I put a heaping soup spoon of mixture and about a tablespoon of grated cheese inside of each tortilla before rolling it. If the mixture doesn’t look like it will lightly cover the top of the rolled tortillas, then I add another can of cream of chicken soup. I don’t think I can do a dozen tortillas without adding the extra can of soup so you will have to experiment and see what works for you.

Note: The first time you make these, they take a little time to put together; however, I can make a restaurant size pan up in about 10 minutes because I have made them so often..

Cheesesteak Sandwiches

Oh my, what a hectic week! I have spent the week compiling orders, ordering food, picking up food, and helping to assemble about 350 sub sandwiches for a fundraiser for my son's high school band. It was a little stressful, but after the subs were done today, I felt some exhilaration at completing the task--even with its gliches--of again preparing volumes of food.

Now that so many of my kids have left home, I don't get the opportunity very often to prepare as large of quantities as I used to. When I do, I always remember how much I really do enjoy cooking.

Last night after running around picking up food, delivering vegetables to be cut for today, and finding room to store VOLUMES of tomatoes, onions, and cheese in my refrigerator last night, I was very tired and didn't really feel like doing much; but we needed a quick dinner because the boys both had to be somewhere.

I turned to a favorite standby since being introduced upon our move to Maryland, Cheesesteak Sandwiches. The rolls make a difference in the taste of this meal, and we like LOTS of green peppers and onions with our meat. Budget Tip: Most expensive is not always best! We discovered, by accident, that our favorite rolls to use for this meal are our store brand club rolls. They are sort of like a 6" french roll.

Cheesesteak Sandwiches

1 16 ounce box frozen cheesesteak
1-1 1/2 cups shredded cheddar cheese
2-4 green bell peppers, sliced in strips
2-3 onions

Saute onions and bell peppers for about 5 minutes on medium heat. Add the frozen meat, no need to thaw. Use a spoon or spatula to break up the meat and move the vegetables and meat around so they don't burn. Continue until there is no pink in the meat and the vegetables are cooked a little more than tender crisp.

Serve on rolls that have been warmed at 500 degrees for about 5 minutes. We like them just a little bit crisp on the outside.

Split the rolls, spoon about 1/3 - 1/2 cup meat and vegetables, sprinkle with cheese immediately so it will melt on the sandwich.


NOTE: I just cut the onion in half lengthwise, then slice thin wedges into the pan with the peppers. As the onion cooks, the parts separate themselves and grill up nicely.