Dinner was always ready at 5:30, when Dad got home. The dinner meal was always balanced. Good nutrition was important to Mom. Food wasn't a hobby for Mom, it was her mission in life to make sure her kids were the healthiest they could be, and that meant consistent use of the food pyramid. Nearly every meal was a protein, a carb, and a vegetable, and nearly always a salad. There were a variety of standards, and an occasional new entry, but we never ate the same thing two nights in a row.
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Tamale Pie
3 tbsp olive oil 1 large onion, chopped fine 1 lb ground round 1 large can tomatoes 1 can creamed corn 1 tsp salt 1 1/2 tbsp chili powder (Mom always used Grandma's Spanish Seasoning) 3 eggs, beaten 1 1/2 cups milk 2 cups yellow cornmeal 1 can ripe pitted olives (personally, I like to add lots more) |
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I always asked for Tamale Pie for my birthday dinner. I like it with lots of olives.
Along with this casserole we'd have a wedge of greenberg lettuce and Mom's thousand island dressing. And for dessert, Angel Food cake with butter cream frosting. Chocolate desserts were much more popular in our household, so this was a rare treat for me. |
Zucchini Casserole4 to 5 medium zucchini squash, sliced
1/2 cup of the liquid from cooking the squash 1/4 cup finely chopped onion salt, sprinkled in 1/4 tsp nutmeg soda crackers, crushed (How much???) 1 egg, beaten 1/3 cup of milk a small handful of wheat cereal flakes as garnish |
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This zucchini recipe is a great vegetable side dish. I've even used it, with some modification, for brunch. This recipe came from my grandmother to my mother to me; and from me to my sons and their wives. It has frequently been prepared for holiday meals all of these years.
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Meat: 4 large pork chops Salt and pepper Paprika 1/4 cup water Sauce: 5 tbsp sugar 1/4 tsp salt 1 1/2 tsp cornstarch 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp cloves 1/2 cup orange juice, fresh or frozen 1 small can of mandarin oranges 2 tbsp sliced almonds |
Meat:
Sauce:
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Potato Salad* |
Raised on this potato salad, I never could eat the kinds that are 1 part mayonnaise, to 1 part potato. This potato salad was always leaner and dryer--more potatoey-- with the added benefit of celery and pickles.
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1 1/2 tsp mustard seed
1 tsp celery seed 3 tbsp vinegar 1 tsp salt (might want to add more at the end) 1/2 cup finely chopped chives 1/4 cup dried or fresh parsley 1/2 cup mayonnaise 1/4 cup sweet pickle relish and/or dill pickle slices chopped 5 cups of diced cooked potatoes, cooled 4 hard boiled eggs, peeled and chopped into large pieces 1 cup celery, sliced, including celery tops |
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Apple Walnut Salad
2 apples (I like to use an apple like a green gravenstein--a little bit on the sour side.)
2 handfuls of raisins 2 handfuls of slightly chopped walnuts 1/2 cup chopped celery 1/4 cup mayonnaise 1 tsp of fresh lemon juice |
For a little variety, use dried cranberries instead of raisins; and pecans instead of walnuts. |
Chicken Enchiladas
8 tortillas, I prefer flour
2 cups cooked, chopped chicken (turkey works too) 1/2 cup onion, chopped fine 1 can green chilies 1 can green chili enchilada sauce 1 can sliced olives 2 cups grated cheddar cheese |
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Cliff House Clam Chowder
4 slices of bacon
1/2 tsp butter 1 cup onion, minced 1 medium garlic clove, minced 1 tsp Cliff House Spice Blend 1 tbsp flour 1 can clams (6 1/2 ounces) I like to use 2 cans of clams! 1 cup bottled clam juice 1 1/2 cups half-and-half 1/4 tsp white pepper 2 medium potatoes, boiled, peeled and diced |
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Cliff House Spice Blend
4 tsp oregano
4 tsp dried parsley 2 tsp marjoram 2 tsp dill 4 tsp thyme 4 tsp basil 1 tsp sage 4 tsp rosemary 2 tsp tarragon 1 tbsp flour |
I was introduced to this recipe by my husband's family more than 40 years ago. It has become my favorite meal to celebrate New Year's but I use the spices to flavor many chicken, turkey and fish dishes.
Cliff House is a Ogunquit, Maine, restaurant famous for its clam chowder. |
Lentil Soup
1 1/2 cups lentils, washed, soaked for a couple of hours
5 cups water 2 cups chicken broth 1 medium sized potato, peeled and cubed 1 large bunch of Swiss chard 1 small onion 5 tbsp olive oil 3 cloves minced garlic 3/4 tsp salt pepper to taste 3 tbsp fresh lemon juice |
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Deviled Eggs
8 hard boiled eggs
2 tsp prepared mustard, stone ground is OK 2 tbsp mayonnaise 1/4 cup sweet pickle relish salt and pepper dried parsley paprika |
Makes 16 servings. |
Bacon Deviled Eggs
8 hard boiled eggs
1 tbsp mustard 1/4 cup sour cream 2 pieces of bacon parsley leaves salt and pepper |
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Lasagna--Needs work!
,1 package of lasagna noodles; you'll need 6 whole noodles, so cook a few more, as some will break up during the process.
1 lb mild Italian sausage 1 lb ground round 1 large can tomato puree 2 small cans diced tomatoes 2 cloves garlic, minced 2 tsp basil 1 cup shredded parmesan 3 cups grated mozzarella cheese 1 pint ricotta cheese 2 eggs 1/2 cup shredded parmesan 1/2 cup dried parsley 2 tsp oregano |
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Mac and Cheese
2 cups elbow macaroni
1/2 cup chopped onion 2 cups milk 2 tblsp butter 2 tbsp flour 3 cups cheddar cheese salt and pepper parsley |
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Beef Stew
1 lb of beef stew meat, cut into small cubes
2 tbsp olive oil 1 clove of garlic, minced 4 carrots, cut into 1 inch chunks 3 potatoes, peeled and quartered 2 stalks of celery, cut into 1 inch chunks 1 small onion, cut into 1 inch chunks 2 tsp seasoning 3-4 cups beef broth 2 tbsp flour salt and pepper to taste |
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