Friday, September 28, 2018

Rosie's Recipe -- Hamburger Vegetable Soup

Fall is in the air, there's nothing like a bowl of homemade soup on a crisp autumn  day. It warms the heart and the soul. This historic recipe, courtesy of Rosie's Riveting Recipes is easy to prepare and totally delicious.



   3/4 to 1 lb hamburger
   1/3 cup chopped onion
   2 cups canned or cooked tomatoes
   2 cups potato cubes
   2 medium-diced carrots
   1/3 cup diced celery
   2 teaspoons salt
   1/4 cup rice
   1/8 teaspoon pepper

Brown meat and onion lightly in 2 tablespoons fat or drippings, add all rest of ingredients in large kettle, add 1 1/2 quarts water and simmer slowly 3/4 to 1 hour. Serve with toast or crackers as the main dish for lunch or supper. Makes 4 servings.

Modern adaptation:  To give the soup more zing use chicken stock instead of water, and add 1 teaspoon cumin. A 14.5 ounce can of tomatoes works nicely. Cooking oil can be used for fat or drippings if using lean group beef. Additional fat or oil may not be necessary if using regular ground beef.

Wednesday, September 12, 2018

Chicken Divan

© Can Stock Photo / roxanabalint

This is one of my all time favorite recipes.

I'm not a big fan of frozen dinners, but back when I was in high school my mother used to buy Stouffer's Chicken Divan, and it was awesome. I don't know if they still make it or not, but I've tweaked a couple of Campbell's Soup recipes to come up with my own version, and I think it comes pretty close. It's easy to prepare, and tasty. Best of all, it uses ingredients that most of us probably already have. 



(inspired by Campbell's Soup recipes)

   2 or 3 boneless chicken breasts
   2 cans cream of mushroom soup* 
   1/2 cup milk
   3 tablespoons butter (divided and melted)
   1/4 teaspoon black pepper
   1 cup fresh or frozen broccoli (thawed)
   2 cups cooked noodles
   1/2 cup grated cheddar cheese or cheddar cheese blend
   1 small can fresh mushrooms (optional)
   2 to 3 tablespoons bread crumbs

Chop broccoli, (if using fresh), and prepare noodles according to the package directions. Clean chicken breasts thoroughly and cut into small cubes. Saute in a skillet until cooked all the way through. Remove from heat.

In a 2-quart casserole dish stir milk, 2 tablespoons melted butter and cream of mushroom soup. Add pepper and canned mushrooms, if desired. Add broccoli, cooked noodles and cooked chicken, mix well. Melt remaining tablespoon of butter in a small bowl, add breadcrumbs and mix until breadcrumbs are moistened. Top chicken mixture with generous layer of grated cheddar cheese and breadcrumbs. Bake in 350F oven for 35 to 40 minutes, or until top layer is brown and sauce is bubbling.

* One can of cream and mushroom soup, and one can of cream of chicken soup can also be used.

Tuesday, September 4, 2018

Rosie's Recipe--Buttermilk Biscuits

One of my fondest childhood memories is of my mom and dad in our kitchen baking buttermilk biscuits on Sunday mornings. Biscuits and gravy were a breakfast staple at our house when I was growing up. Over time my older brothers starting making biscuits too, but I can't recall any of them ever reading a recipe. It must have been a technique that they learned from our parents. Or perhaps some secret family recipe. You never know.

Sadly, for whatever the reason, the recipe was never handed down to me. So, after I moved out, my biscuits came  from the Bisquick box. Don't get me wrong. Bisquick is a great product, and the biscuits you make with it are far better than the pre-made biscuits found in the refrigerated section at the grocer. They came close, but they were never quite the same as the homemade biscuits Mom and Dad made from scratch.

So fast forward a few years. (Well, maybe more than a few years.) I'm testing some of the biscuit recipes for Rosie's Riveting Recipes, and they tasted exactly the same as the ones my parents used to bake. Aha! The secret family recipe is finally revealed.



   2 cups flour
   1/2  teaspoon soda
   1/2 teaspoon salt
   1 tablespoon baking powder
   2 tablespoons margarine
   3/4  cup sour milk or buttermilk

Mix and sift dry ingredients. Work in margarine with a fork, add the sour milk gradually to make soft dough. Roll to 1/2 inch thick, cut, place on baking sheet; bake in moderately hot oven, (400 F) until done and brown. Yields 16 biscuits.

Modern adaptation: Butter can be used in place of margarine. To turn plain milk into buttermilk simply place a tablespoon of white vinegar or lemon juice in a measuring cup and fill with milk until it reaches the 3/4 mark. Let it sit for 5 minutes before using. Prepare as directed above. Bake for approximately 15 to 20 minutes. Yield will vary, depending on the size of the biscuit cutter used.