Archives for : Supper

Orange Tarragon Cornish Game Hens


2 tablespoons vegetable oil

2 tablespoons butter or margarine

2 Cornish hens, split lengthwise

1 cup fresh mushrooms, sliced

2 cloves of garlic, minced

½ teaspoon dried tarragon leaves, crushed

1 can (10.5 oz.) condensed chicken broth

1 tablespoon cornstarch

2 tablespoons orange juice

grated orange peel

In a 10-inch skillet over medium high heat, heat oil and margarine, then sear hens until browned on both sides. Remove hens to baking dish. Reserve drippings.

Reduce heat to medium and add mushrooms, garlic and tarragon. Cook 2 minutes, stirring constantly. Add broth and heat to a boil. Pour hot mixture over hens and cover with foil.

Bake at 350 degrees for 25 minutes. Uncover and baste hens with pan juices. Bake without cover for 10 minutes or until juices run clear.

Remove hens to warmed platter and keep warm. Pour pan juices into skillet and heat to boiling over high heat. Combine cornstarch and orange juice and stir into boiling liquid. Boil for 1 minute. Spoon sauce over hens and prepared rice. Sprinkle grated orange peel on top.

Maude’s Breakfast Pie


Bottom pie crust, unbaked

10 oz. frozen broccoli

1 tblsp butter

1 minced yellow onion

1 1/2 cups shredded cheddar cheese

1 cup milk

4 beaten eggs

1/2 tsp black pepper

Preheat over to 350 degrees.  Press crust into pie pan.  Heat broccoli and allow to cool. Melt butter and sauté onion.  Allow to cool and add to piecrust. Add broccoli to crust.

Pour into a bowl and lightly beat: cheddar cheese, milk, eggs and black pepper.  Add to crust and distribute ingredients evenly.  Bake for 40 minutes until golden brown.

Zucchini, Squash and Corn Casserole

1.5 lbs. yellow squash cut into 1/4″ thick slices

1.5 lbs. zucchini cut into 1/4″ thick slices

2 Tbsp. butter and 2 Tbsp. butter

2 cups of diced onion

2 cups of corn kernels

6 oz. grated cheddar cheese

1/2 cp. sour cream

1/2 cp. mayo

2 large eggs, beaten

2 tsps. black pepper

1 tsp salt

1.5 cups breadcrumbs

1 cup of grated parmesan cheese


Preheat oven to 350 degrees.  Into a large Dutch oven over medium heat, add yellow squash, zucchini and enough water to cover vegetables.  Boil for 5 minutes, drain and gently dry.

Melt 2 Tbsps. butter in a skillet over medium heat and sauté onion for 10 minutes.

Stir together squash, onion, corn, cheddar cheese, sour cream, mayo, eggs, pepper and salt. Spoon into a greased 13×9 casserole dish.

Melt 2 Tbsps. butter and stir in bread crumbs and parmesan cheese.  Sprinkle bread crumbs on top of casserole.  Bake for 50 minutes or until golden brown.  Let stand 15 minutes prior to serving.

Apple, Onion, Celery and Herb Stuffing

8 cups (¾-inch-diced) white bread cubes, crusts removed
4 tablespoons ½ stick) unsalted butter
2 cups chopped yellow onions (2 onions)
1 ½ cups medium-diced celery
1 Granny Smith apple, peeled and chopped
½ cup medium or dry sherry
Kosher salt and freshly ground black pepper
½ cup chopped fresh parsley leaves
7 extra-large eggs
2½ cups heavy cream
1¼ cups chicken stock, preferably homemade
2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided

Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.
Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 13 × 2-inch oven-to-table baking dish. Sprinkle with the ½ cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.
Make Ahead:
Assemble early in the day, cover with plastic wrap, and refrigerate. Bake just before serving

King Ranch Casserole

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Skillet Pot Pie

1/2 cup butter

1/3 cup all purpose flour

1 1/2 cups chicken broth

1 1/2 cups milk

2 tablespoons butter

1 large sweet onion, diced

8 ounces fresh button mushrooms, sliced

4 cups shredded cooked chicken

2 cups hash browns, cooled and cubed

1 cup thinly sliced carrots

1 cup frozen sweet peas

1/3 cup fresh parsley, chopped

1 prepared bottom piecrust for 10 ” skillet

1 prepared top piecrust

1 egg white, beaten

Preheat oven to 350 degrees.  Melt 1/3 cup butter in large saucepan over medium heat; add flour and stir for 1 minute.  Gradually add chicken broth and milk, whisking constantly for 6 minutes or until thickened.  Remove from heat.

Melt 2 tablespoons in a large Dutch oven over medium heat, add onion and mushrooms.  Saute for 10 minutes.  Stir in chicken, hash browns, carrots, and peas.

Prepare crust and place in a lightly buttered 10 inch cast iron skillet. Spoon chicken mixture over crust and top with second crust.  Brush with beaten egg white.  Cut 4 slits in top crust for steam to escape.  Bake for 1 hour.

Swedish Meatballs

1 large egg

1/4 cup heavy cream

2 slices bread, crusts removed, torn into pieces

1/2 pound ground pork

1 small onion, grated

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon black pepper

1 teaspoon packed brown sugar

1 1/2 teaspoons salt

1 teaspoon baking powder

1/2 pound ground chuck

1 tablespoon butter

1 tablespoon flour

1 1/2 cups chicken broth

1 tablespoon packed brown sugar

1/2 cup heavy cream

salt and pepper


Preheat oven to 350 degrees.  Whisk egg and cream together in medium bowl.  Stir in bread pieces and set aside.  With mixer, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt and baking powder until smooth.  Scrape bowl as necessary.  Mash bread mixture eliminating large pieces.  Add to pork mixture and beat for one minute.  Add beef and mix in for 30 seconds.  Using wet hands, form 1 inch meatballs, place on greased tray, and bake for 25 minutes, turning once.

In skillet, melt butter, whisk in flour and cook for 1 minute.  Slowly add broth with whisk.  Add brown sugar and bring to a simmer.  Reduce heat to medium and reduce sauce to about 1 cup.  Stir in cream and return to simmer.  Add meatballs and simmer for 5 minutes.  Season with salt and pepper.

Chicken Fricassee

1 whole chicken, cut into pieces

salt and pepper

3 tablespoons of butter, softened to room temperature

3 tablespoons vegetable oil

1 small onion, diced into 1/4″ pieces

1 carrot, diced into 1/4″ pieces

1 celery stalk, diced into 1/4″ pieces

8 ounces of mushrooms, cleaned, trimmed and quartered

2 tablespoons of flour

2/3 cup white wine

4 cups chicken broth

1 tablespoon parsley

1 tablespoon thyme

1 bay leaf

2 large egg yolks, at room temperature

1/4 cup heavy cream

2 tablespoons tarragon

2 tablespoons lemon juice

Season chicken pieces with salt and pepper.  In a large Dutch oven, heat oil and butter, brown half of chicken pieces at a time for about ten minutes each side, and remove to a separate plate.  Repeat with other half of chicken pieces and remove.  Add onion, carrot, and celery, scraping up browned bits from the bottom.  Saute for eight minutes.   Add mushrooms, stir, and cook for about four minutes.  Stir in flour, and cook for one minute while stirring.  Add wine to pot, and bring to a boil.  Stir while base thickens and add broth. Place browned chicken and juices on top of vegetables in a layer.  Add parsley, thyme, and bay leaf.  Bring to a boil, reduce to simmer, and cover for about 35 minutes.  Remove chicken to serving platter and cover.  Simmer liquid for five minutes or until reduced a little.

In a separate bowl, whisk together egg yolks and heavy cream.  Remove 1/2 cup of liquid and slowly whisk into cream mixture.  Stir cream mixture slowly into liquid.  Return chicken to pot, add tarragon and lemon juice.  Bring to a simmer.  Serve.



Princess Crab Casserole

3 cups uncooked spiral pasta

1 3/4 cups sliced fresh white mushrooms

5 tablespoons butter, cubed

2 tablespoons all purpose flour

3/4 teaspoon pepper

1/2 teaspoon salt

1 1/2 cups milk

24 ounces lump crabmeat, drained and picked

1 can (10 3/4 ounces condensed cream of mushroom soup

1/4 cup crushed Ritz crackers

Preheat oven to 350 degrees. Cook pasta according to box directions.  In a large skillet over medium heat, melt butter and saute mushrooms for five minutes.  Stir in flour, pepper and salt.  Slowly add milk and bring to a boil.  Cook and stir for 2 minutes or until thickened.  Stir in crab and soup until blended.

Drain pasta and transfer to large bowl.  Add crab mixture and toss to coat.  Grease a 13″x9″ baking dish.  Place crab and pasta mixture into baking dish and sprinkle with cracker crumbs.  Bake, uncovered for 30 minutes or until bubbly.

Tasty Chipped Beef on Toast


3 small packages of dried beef


1/4 cup butter


1/4 cup all purpose flour


1 cup milk


1 cup half & half


dash of black pepper


dash of nutmeg




White bread to toast




Slice dried beef into ribbons.  Place butter into skillet and allow to melt on medium high heat.  Whisk in flour, pepper, and nutmeg.  Add milk and half & half slowly and continue to stir.  Allow to simmer for one minute and add beef.  Simmer until beef is hot.


While beef is simmering, toast thick slices of white bread.


Spoon beef mixture over toast.




I like to serve the Chipped Beef with chilled fruit on the side.