all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Monday, November 24, 2014

Chicketti ~ Turketti, maybe

Thumbing through Mom’s recipe box, I saw this recipe, which would be a great way for your leftover turkey.

The recipe is typed (remember typewriters?) on a small piece of paper, on both sides and the sheet is yellowed and sort of messy by now.  She usually wrote the name of who she received the recipe from somewhere on the recipe, but not this one, so the source is a mystery.

This is very good, and is actually easy to make, not as time consuming or bewildering, as it may seem. 

I didn’t stray far from the original recipe, just used less meat, spaghetti and cheese, since the original makes 8 or more servings.  Once baked ~ there you have it ~ a delicious tasty comforting meal for a chilly winter night!  It could even be made ahead a day…

Give it a go for your leftover Thanksgiving turkey ~ it’s delicious!

This is Mom's original recipe:



1- 4# to 5# chicken (I use chicken breasts)
2 cans consommé
1 can cream of mushroom soup
½ cup chopped onion
¼ cup chopped pepper (green)
¾ cup finely cut celery
¾ teaspoon paprika
½ cup chopped pimento
4 cups uncooked spaghetti, broken into thirds
1¼ cut up ripe olives
2 cups grated cheese (I use cheddar)


Cook chicken, add salt, pepper and 3 cups water.
Cover and cook on high heat until steam appears then turn to low and simmer until tender, about 2 hours.

Cool, then remove meat from bones, cut in good sized pieces.
Stir in chicken, consommé, and mushroom soup, measure and add water to make 6 ups, return to kettle, heat to boiling.

Sauté onion, green pepper and celery in heated shortening; sprinkle with paprika and then add this and pimento to chicken mixture.

Then add spaghetti.  Cook on high until steaming, then on low until spaghetti is tender, about 39 minutes. 

If serving, immediately, fold in olives and 1 cup of cheese. 
Serve on large platter sprinkled with rest of cheese.

If made the day before, reheat then fold in olives and 1 cup of cheese.

Serves 8 to 10. 

This is my version for 4 to 6 servings:



2 boneless skinless chicken breasts (2 cups cooked)
6 cups water or more
1 teaspoon salt
½ teaspoon pepper
2 cups uncooked spaghetti, broken into thirds or fourths
½ cup chopped onion
¼ cup chopped pepper (green)
¾ cup finely cut celery
1 (10 ounces) can sliced mushrooms
1 cup chicken broth
1 can cream of mushroom soup
1 teaspoon paprika
1 teaspoon seasoned pepper
½ cup chopped pimento
1¼ cups black olives, sliced into thirds
1½ cups grated Cheddar cheese, divided


Preheat oven to 350 degrees.
In a large pan, cover chicken with water, add S&P, bring to a boil, reduce heat to simmer and cook until tender, about 20 minutes.
Remove chicken from pan; set aside 1 cup broth for later use and use remainder of broth for cooking spaghetti.
Cut chicken into bite-size pieces when cool enough to handle.
Bring broth; adding water, if needed, to a boil.
Cook spaghetti until al dente, about 3 minutes; drain well.
Meanwhile, in large skillet, sauté onion, pepper, celery and mushrooms until tender.
Blend in reserved broth and soup.
Add spaghetti and stir.
Season with paprika and pepper.
Add olives, 1 cup cheese and combine.
Add chicken to spaghetti mixture and toss lightly.
Transfer mixture to a 2-quart baking dish.
Scatter remaining ½ cup cheese over top.
Bake for about 45 minutes, until heated through and cheese melts.
4-6 servings


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Thursday, November 20, 2014

Mom's Oyster "Dressing" Last Thanksgiving

Hands down, this is the favorite dish on our Thanksgiving table!

Mom always called it Oyster Dressing and we still do, and you may remember this recipe, if you’re a follower here.

It’s perfect:  rich, delicious and succulent.  It’s simply layers of rich butter crackers, lots of butter, half and half, seasonings and oysters.  Don’t crush the crackers to crumbs; break them up with a light touch. 

Just "do what I say and not as I did" last Thanksgiving!  I made the dish, and baked it, but when I pulled it out of the oven, it looked very strange.  It was totally dry and crisp and hard as a rock.  Then it dawned on me, I had forgotten to add the half and half. 

That’s the Thanksgiving I was nearly run out of town…

Mom’s Oyster Dressing


2 pints shucked oysters, reserving liquor
1 stick butter
1-1/2 to 2 sleeves Club Cracker, about 70
¾ to 1 cup half and half
Salt and pepper, to taste

Butter a 9” x 13” baking dish liberally.
Crumble crackers into chunks.
Spread half of the crackers in the baking dish.
Top with one pint of oysters.
Dot with ½ stick butter.
Sprinkle with salt and pepper.
Repeat layers.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers, do not cover completely.
Bake in 375 degree oven till bubbly and top is brown, about 30-45 minutes.

It's Delectable!


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Monday, November 17, 2014

The Ultimate Stuffing for Thanksgiving

I’m back at blogging!  Thanks for all your concerns; everything is fine here, and I hope it is by you.  I just wanted a break, giving me extra time to pursue other interests. 

Now, on to this great dish for your Thanksgiving dinner table:

It’s not a pretty picture, but it more than makes up for it with all its mouthwatering scrumptious flavors!  I’ve tried a variety of stuffing recipes over the years, but this one from a chef friend is our favorite and I’m sticking with it.  It’s a recipe here on my blog that begged to be reposted.

Italian sausage, Honeycrisp apples, dried cherries, orange liqueur provide savory sweet flavors for the stuffing.  Even try a mixture of dried fruit.  This recipe makes a lot of stuffing ~ lucky you, should there be leftovers.

Here’s hoping you give it a try and enjoy it as much as we do!

Ultimate Stuffing


cups dried cherries, dried cranberries or golden raisins*
1½ cups orange liqueur, divided (I use Triple Sec)
½ cup butter
2 cups celery (and leaves) chopped
1 large Vidalia onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing mix (I use Pepperidge Farm)
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups low-sodium chicken broth
4 teaspoons chopped fresh sage, or 1 teaspoon dried
Salt and pepper, to taste


Preheat oven to 325 degrees.
Place cherries (dried fruit) in a small saucepan and cover with 1 cup orange liqueur.
Bring to a boil, remove heat and set aside.
In a large skillet, melt butter over medium heat.
Sauté celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook sausage until crumbled and brown, drain well.
Place sausage and stuffing mix in bowl with celery and onions.
Stir in cherries and liqueur mixture, pecans and apples.
Mix in melted butter, broth and remaining ½ cup orange liqueur.
Stuffing should be completely moistened.
Season with sage, salt and pepper.
Butter and fill a 15” x 10” baking dish with stuffing.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
Serves 8-10

* Use any mixture of dried fruit you like:  cherries, cranberries, raisins, dates, etc.

This is truly ultimate stuffing!


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Friday, October 10, 2014

Devil’s Food Cupcakes for Halloween

It’s that time of year ~ close to Halloween ~ and ending my fifth year of posting recipes here ~ that translates to 593 recipes I’ve shared with you…

Speaking of Halloween, this cupcake recipe turns out delicious moist cupcakes for all you chocolate lovers. 

 Spread on top is a great buttercream icing for decorating.  That’s the fun part, decorating them your way:  whether it’s creepy, crawly, wicked, ghoulish, spooky, or just plain cute.

These cupcakes are perfect devil’s food for Halloween!

Devil’s Food Cupcakes


¾ cup (1½ sticks) butter, softened
1¾ cup sugar
½ teaspoon salt
2 cups flour
2 teaspoons baking powder
¾ cup (2 ounces) Hershey’s Special Dark Chocolate Cocoa
4 large eggs
2 teaspoons vanilla
1½ cups milk, water or cool coffee


Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners, set aside.
With electric mixer in a large mixing bowl, cream together butter, sugar and salt, till light and fluffy, beating for at least 5 minutes.
In another bowl, whisk together flour, baking powder and cocoa, making sure there are no lumps.
Add eggs to butter mixture one at a time, beating well after each addition.
Mix together the milk and add vanilla.
Add one-third of the flour mixture to the creamed mixture.
Add half the milk.
Add another third of the flour.
Add the remaining milk.
Add the remaining flour.
Scrape the sides of the bowl occasionally while mixing.
Divide the batter equally among the prepared muffin cups.
Bake 15 to 20 minutes until toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes.
Transfer cupcakes to wire rack to cool completely before frosting.
Frost with Buttercream Frosting.
Decorate as desired.

Buttercream Frosting


6 tablespoon butter
1/3 cup vegetable shortening
1/8 teaspoon salt
4-5 cups confectioner’s sugar, sifted
2 teaspoons vanilla
¼ to 1/3 cup milk
2 or 3 drops orange food coloring, optional


In a large bowl, beat together butter, shortening and salt until fluffy.
Add half of the confectioner’s sugar and beat slowly until well blended.
Add vanilla and half of the milk until fluffy.
Continue mixing in the sugar and milk alternately until they’ve been completely absorbed, using as much milk as needed for spreading consistency.
Beat until light and fluffy.                                     


After 5 years of recipes, I’ve decided to take an extended leave of absence.

Thanks to all of you for your support and kind comments, it has been a great ride.   
So long for now…

Here’s wishing you an early
 Happy Halloween!

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Tuesday, October 7, 2014

Salmon Noodle Bake

You’re probably familiar with that quintessential 60’s classic, Tuna Noodle Casserole.  Now it has it has been upgraded with salmon.

This dish means easy preparation and taste appeal. It’s healthy too, with salmon being packed with healthy Omega-3 fatty acids.

It does have that “cream of” soup though.  It adds a great creamy texture, but add more milk if you don’t want to use it.   Sometimes, I add a cup of thawed frozen peas.  Other times, I’ve added a touch of red peppers for a little heat.  It’s a flexible recipe…

We really enjoy it ~ hope you do too!

Salmon Noodle Bake


1 (14-ounce) can pink salmon, drained and flaked into large chunks
½ cup panko bread crumbs
½ cup grated Parmesan cheese
12-ounce package egg noodles
8 ounces mushrooms, sliced
1 small white onion, chopped
2 teaspoons garlic, minced
¼ teaspoon salt
½ teaspoon seasoned pepper
½ teaspoon dried dill weed
1 can cream of celery soup
1½ cups low-fat milk
½ cup light sour cream


Preheat oven to 375 degrees.
Coat a 2-quart casserole with cooking spray.
Combine panko and Parmesan in a small bowl and set aside.
Cook noodles in boiling water for only 3 minutes, drain well.
In a large bowl, combine noodles with remaining ingredients.
If not slightly soupy, add a little more milk.
Add salmon and gently toss.
Pour mixture into prepared casserole dish.
Scatter Parmesan topping over all.
Bake until bubbly and topping turns golden brown, about 30-45 minutes.


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Friday, October 3, 2014

Skillet Orzo with Orange Roughy and Herbs

Orzo makes a tasty simple base for fish when cooked paella-style on the stove ~ this outstanding dish is the proof!

Orzo is the Italian word for barley. It’s a form of short-cut pasta, shaped like a large grain of rice.  It can be substituted for rice in many recipes, and nutritionally speaking, ounce for ounce, rice and orzo contain nearly the same calories, carbohydrates and sodium.  

Any flaky white fish, such as cod, can be used in this Southern Living recipe.  Salmon could be substituted also.

Stir in broth and orzo; simmer

This makes for a light meal that we really like.  And, I plan on making it many times in the future.

it’s truly sort of mellow and delicious!

Skillet Orzo with Fish and Herbs


2 tablespoons butter
¾ cup sliced green onions (about 5 onions) divided
4 teaspoons garlic cloves, minced, divided
4 cups vegetable broth
2 cups orzo pasta
½ cup drained sun-dried tomatoes in oil, chopped
½ teaspoon salt
1 teaspoon pepper
1½ cups loosely packed fresh parsley, chopped and divided
1½ pounds orange roughy, sliced into serving-size pieces
1 teaspoon lemon zest
1 tablespoon olive oil


Preheat oven to 350 degrees.
Melt butter in a 12-inch ovenproof skillet over medium heat.
Add ½ cup sliced green onions and 1 teaspoon garlic, sauté 4 minutes.
Stir in broth, next 4 ingredients and ½ cup parsley.
Bring to a simmer and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in the skillet.
Remove from heat.
Sprinkle fish with salt and pepper.
Place fish in a single layer on hot orzo mixture, and cover skillet.
Bake at 350 degrees for 10 to 25 minutes (depending on thickness of fish) or until it flakes easily with a fork. 
Stir together lemon zest and remaining green onions, garlic and parsley.
Spoon over cooked fish, drizzle with olive oil.


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