Chicken a la King

 This could be labeled as a" Vintage" recipe. It was a staple in the 60's and 70's, a very easy and popular main dish served over mashed potatoes, noodles or rice. Some people often served it over toast or puffed pastry cups or biscuits. 

1 can condensed cream of chicken soup, undiluted

3 T all-purpose flour

1/4 tsp pepper and a dash of cayenne pepper

1 lb boneless skinless chicken breast ( on in today's kitchen, a rotisserie chicken meat removed would work)

1/2 celery rib chopped    

1/2 cup green pepper chopped

1/4 cup onion, chopped

1/2 cup finely chopped carrots

1 10 oz frozen peas thawed

2 T pimiento diced and drained

In a slow cooker combine soup, flour, pepper, and cayenne pepper until smooth. Stir in chicken, green pepper , carrots and onion.

Cover and cook low for 4 hours on low. Stir in peas and pimientos. Cook 30 more minutes longer or until heated through. Serve over any of the above.  

Yum!

 

Pizza Penne Casserole

1 box ( 16 oz) mini penne pasta 

1 jar of pasta sauce

5 ounce container of diced bell peppers, chopped

1 1/2 teaspoons Italian seasoning

5 cups shredded mozzarella cheese

1 small can of mushroom stems and pieces, drained

1 3.8 oz can sliced black olives, drained

25 slices of pepperoni

1/3 cup grated parmesan cheese

1 roll of Pillsbury garlic breadsticks  

Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray and set aside.

In a large pot of boiling salted water cook penne for 7 minutes or until tender, but not quite al dente.

Drain well. In a large bowl, stir together pasta, pasta sauce, peppers and seasoning. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of remaining cheese on top evenly. Arrange pepperoni slices over mozzarella , sprinkle with parmesan cheese.

Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around the edge of baking dish. Return to oven for another 15 to 18 minutes or until breadsticks are golden brown. Serve hot.

NOTE: Add what you like to complete your pizza, maybe cooked ground Italian sausage, or cooked ground beef to the sauce.   

Make this ahead and when you get home from work just pop in the oven for a hot yummy easy meal the entire family will enjoy!, 

Eggnog Custard Pie

1 pie crust ( frozen is fine)

1 Cup sugar

4 eggs

1 ( 12 oz) can evaporated milk

3/4 cup water

1/4 cup light rum

1/8 t salt

1/2 t ground nutmeg

1/4 t ground cinnamon

Whipped cream for garnish and powdered sugar for garnish

Preheat oven to 350 degrees F

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.  Add evaporated milk, water rum and salt. Beat at low speed until combined. Pour mixture into pie crust. sprinkle top with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2 inch .

Add hot water to baking sheet.( this is easier if you put baking sheet in oven first then add water)

Bake for 55 minutes or until wooden pick inserted near center comes out clean. 

Cool and when ready to serve, garnish with whipped cream and a sprinkle of powdered sugar.

Chocolate & Peanut Butter Ribbon Dessert ( TOA)

 12 Nutter Butter Peanut Butter Cookies Divided

2T butter , melted

1 pkg. 8 oz cream cheese, softened

1/2 C creamy peanut Butter

1/2 C sugar

2 tsp Vanilla

1 Tub Cool Whip

2 Squares semi-sweet chocolate, melted

Crush 8 of the cookies in a resealable plastic bag with a rolling pin. Mix cookie crumbs and butter. Press onto bottom of a foil lined 9x5 inch loaf pan.

Mix cream cheese, peanut butter and sugar and vanilla with an electric mixer on medium speed until well blended. Gently stir in 3 cups of whipped topping. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended and set aside.

Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

Freeze 4 hours or over night until firm. Invert onto a plate. Remove foil, then re-invert onto a serving platter so that the crumb layer is on the bottom. Coarsely break the remaining 4 cookies, to the dessert with remaining cool whip and cookies

( Cookie crust on the bottom, chocolate ribbon on the inside, luscious frozen peanut butter dessert on the outside.)

Another wonderful recipe from Lynn Kiniry. My mouth is watering just thinking about this yummy dessert!

Party Potatoes ( TOA)

 8-10 Medium potatoes

8 oz cream cheese

8 oz sour cream

4 T butter ( divided)

1 t salt

1/4 t pepper

1/4 cup chopped chives

1/2 lb bacon crumbled

Boil or microwave potatoes until done. Peel and mash with 3 T butter, salt and pepper. Beat sour cream an softened cream cheese together. Add sour cream mixture and chives to the potatoes. Pour into a well greased 2 qt baking casserole dish. Dot with remaining 1 T butter. Sprinkle bacon on top at the last 10 minutes of baking. .Bake at 350 for 25-30 minutes. 

You may make ahead and refrigerate over night and bake the next day. Serves 10

This recipe was given to me by Lynn Kiniry. She was one of our nurses who retired about 2 years ago. Lynn was such a ray of sunshine for our office. She is truly missed. 

 

Mary Carole's Cheesecake ( TOA)

7 eggs, separated ( whip whites into peaks)

1 C sugar

1 T vanilla

1/2 t  Lemon juice

1 pt. sour cream

2 8oz packs of cream cheese

1 pack of sugar-covered graham crackers

Crust: crush graham crackers into fine crumbs. add 4 T melted butter. place in a spring form pan and push along the bottom and up sides a little.   

Beat all of the ingredients together except eggs. After you have mixed well then add the egg yolks and then fold in the egg whites. 

Pour into the prepared spring form pan. Bake at 350 for 1 hour, then turn off the oven and leave the oven door cracked open for 1 hour. Then remove the cake. 

 

Broccoli and Cauliflower Salad ( TOA)

 1-2 bunches of Broccoli florets

 1 head of cauliflower florets 

1/4 cup apple cider vinegar 

1/4 cup sugar

1 cup mayo

1/4 cup bacon bits

1/2 cup raisins

In medium bowl, combine vinegar, sugar and mayo. Mix well. Place broccoli and cauliflower in a large mixing bowl. Pour mixture over the raw veggies and mix well Add bacon bits and raisins. Mix well and refrigerate overnight.

This recipe was given to me by our sweet Mary Carole McNally. She retired and moved to Florida. A year or so later she was taken from us as the result of a terrible automobile accident. She is still remembered and loved by many.

I have several of her recipes that she has given me over the years. Her corn pudding recipe is now a family tradition in our home.  

Rich and Shannon's Shrimp Boil ( TOA)

Here we have another recipe from the Winakur family. As I sit here on this very windy, cold fall day, just typing this recipe gives me visions of the fun of Summer with cookouts, swim parties and lots of family get- togethers. The smell of Old Bay Seasoning in the air. Beer and steamed Crabs, and a good old-fashioned Shrimp Boil. 

1/2 C Old Bay Seasoning

2 T salt

4 QTS Water

1 12 oz can of beer

4 red potatoes quartered

2 medium onions

2 medium sweet potatoes sliced into big thick slices

1 lb lean smoked sausage cut in 2-inch lengths

4 red peppers quartered

8 oz mushrooms cut in half

8 ears of fresh corn broken in half

4 lbs large shrimp in shells 

In an 8 aq pot bring Old Bay, salt, water, and beer to a boil. Add potatoes, onions, and sweet potatoes and cook on high for 10 minutes.

Add sausage, continue to cook on high for 5 minutes. Add corn, peppers, and mushrooms, and continue to cook o high for 10 more minutes. Add shrimp and cook for 5 minutes. 

Drain cooking liquid and poor contents onto the serving vessel of choice, and sprinkle with Old bay if desired.  Serves 8 

 

Rich and Shannon's Chocolate Chip Oatmeal Cookies ( TOA)

 1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 tsp vanilla

1/2 cup ap flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cup quick cooking oats

1 12 oz package semi sweet chocolate morsels

Cream butter, gradually adding sugar and brown sugar, beating until light and fluffy. Add eggs, and vanilla, beating well. 

Combine flour, baking soda, baking powder, and salt.. Add to creamed mixture. Stir in Oats and chocolate chips.

Drop by teaspoons onto cookie sheet and bake at 375 degrees for 8-10 minutes. Cool slightly on cookie sheet, remove to wire cookie rack. Yield 7 dozen.

Dr. Rich Winakur is one of our surgeons. He is the one who replaced both of my knees and my right hip.  I can visualize him and Shannon making these cookies with their two daughters while creating happy memories to look back on.  

 

Cindi's Sweet Potato Biscuits ( TOA)

 2 Cups of cooked sweet potatoes

3/4 Cup sugar

2 1/4 Cup flour  ( and extra for rolling)

1 1/4 tsp salt 

2 tsp baking powder

2 tsp ( rounded) shortening

Scoop potatoes from skins and chop slightly. Add sugar, flour, salt, baking powder, and shortening to the potato. Mix and roll to 1/2 inch thick. Cut out rounds with a floured top of a drinking glass ( or round biscuit cutter) Prick tops with a fork and Bake 20 minutes at 450.

This recipe is one that was given to me by Cindi Bittner. Cindi was our Surgery Center manager for many years. Sadly Cindi passed away several years ago due to Cancer. I have several more of her recipes to add. And it makes me happy to honor her this way. 

Cornbread Mashed Potatoes ( TOA)

 JUST IN TIME FOR THANKSGIVING!  

1 pan cornbread

5 large potatoes boiled, peeled and cubed

1/2 stick of butter

1/2 cup whole milk

1/4 cup heavy whipping cream

1/2 t salt

1/2 t pepper

1 t parsley

Prepare your favorite recipe for cornbread and set it aside.

Boil, peel, and cube the potatoes. Add to a large bowl then mash, and whisk with the butter, milk, and heavy cream. Mix well. Cut a large piece of cornbread and crumble it into the potatoes, mix well. Season with salt and pepper and parsley. Garnish with a slice of cornbread.

Monica Brown Douglas has worked in our Medical records department for as long as I can remember. At the time of my retirement, she was one of the few long-timers left there. I am hoping she gets to enjoy retirement soon! 

 

 

Pecan Stuffed Dates

 1 8 oz box of pitted dates

30 pecan halves

10-12 slices of bacon

Set oven to 400 degrees F.

Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece of bacon around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12-15 minutes. Drain off fat, serve. 

 

Renee's Shrimp Dip( TOA)

1 Can shrimp ( drained, but reserve 2 T of the juice)

1 8oz pak of cream cheese softened

1/3 cup miracle whip

3 T Catsup

1/2 t Worcestershire sauce

2 T reserved shrimp juice

1/2 small onion ( finely chopped)

Combine cream cheese, miracle whip, catsup, Worcestershire sauce and shrimp juice in a bowl and beat with an electric mixer. Stir in shrimp and onion. Refrigerate. Great with chips, or crackers.

This recipe was offered by Renee Trout our  X-ray department supervisor.

 

Apple Cranberry Casserole ( TOA)

 3 Apples peeled and chopped

2 Cups Raw Cranberries

1/2 cup melted margarine

1/2 cup brown sugar

1/3 cup flour

1 1/2 cup Quick Cooking Oats

In a 2 QT casserole combine apples, cranberries, and sugar. Mix remaining ingredients and spread over the apples and cranberry mixture.

Bake at 325 for almost an hour, until lightly browned and bubbly.

Karen Logue was one of our X-ray Techs...but she was really indispensable because he helped organize and make sure everything went smooth at our Rosedale office. When she retired we really missed her! 

  

Chipped Beef Cheese Ball ( TOA)

 2 packages ( 8oz)  cream cheese - softened

1 loosely packed cup of chopped scallions w/ greens 

1 package chipped beef, chopped fine

1 tsp garlic salt

1tsp accent

Prepare the night before:

Blend cheese, scallions, garlic salt and accent together. Add 1/2 chipped beef and form into a ball. 

Then roll the ball in the remaining beef. Refrigerate over night.

Note: This recipe was given to me by Kathy Mulford, one of our nurses at TOA. 

  

Chayote

 

If you have ever wondered what these were, or seen them in the produce section, well me too. My husband and I are on a weight loss program. No sugar, limited carbs, low fat, and low caloric intake. We came across this Chayote Squash and it was on our list of allowed vegetables. ( tastes like a fruit)

I took a chance, peeled it, cut it in cubes and marinated it in Walden Farms Strawberry syrup. It's absolutely delish.  Eating it alone, it tastes like a mild apple with a hint of watermelon. It's so refreshing. 

I did a little research on this squash and found it is full of antioxidants, and has a ton of health benefits. They are sustainable and do not pose any threat to the environment or wildlife

Some people who are watching carbs and sugars slice them and add cinnamon, a dash of nutmeg, "Swerve" brown granulated sugar and bake them. The result is a dish resembling apple pie filling. 

I hope you will give these a try. 

NOTE: Walden Farms makes sugar free products. They have improved over the years and are much tastier than years ago. They have salad dressings, syrups, fruit spreads and a number of other items, including mayonnaise. You can find these products at Sprouts Supermarket, Vita Cost, and some chain grocery stores. Amazon as well, but the price is terribly high on Amazon.