Delicio Recipe List

This recipe is from an old rural electric co-op newsletter. 3 tbsp light brown sugar 3 tbsp corn starch 1 tsp salt 9-oz can crushed pineapple, including juice 1/4 cup cider vinegar 1/2 cup catsup 1 tbsp soy sauce 3 to 5 lbs lean country-style ribs Preheat oven to 350 degrees. In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours. This recipe is from an old rural electric co-op newsletter.

I call this "Community" Chicken A La King because it is from the community where I went to school (yes, I am old--1st thru 12th grade in one building and no kindergarten). 1/2 cup sliced mushrooms 1/4 cup shredded green bell pepper 1/4 cup diced onion 4 tbsp butter 3 tbsp flour 2 egg yolks 1/2 tsp salt 2 cups diced cooked chicken 1 cup chicken broth 1 cup milk 1/4 tsp paprika Saute mushrooms, bell pepper, and onion in butter. Add the salt and flour to the mushroom mixture and blend. Blend the egg yolks with a small amount of the broth and add to the vegetable mixture. Add remaining broth and milk gradually, stirring constantly, and cook until sauce thickens. Add chicken and paprika. Place over hot water and cook slowly for about 10 minutes. Serve over hot biscuits.  No photo so used this fun clipart.

I've had this recipe so long I don't even remember where I got it. 2 cups Corn Chex cereal 2 cups Rice Chex cereal 2 tsp Italian seasoning blend 1 tsp parsley 1 tsp garlic salt 1/4 cup margarine, melted 3 lb skinless chicken pieces Paprika Preheat oven to 375 degrees. In a plastic bag, crush cereals together until the 4 cups are only 1 1/2 cups of crumbs. In a large shallow dish, combine the crushed cereal, Italian seasoning, parsley, and garlic salt. Place the margarine in a 13 x 9 x 2-inch baking pan; roll the chicken in the margarine. Remove chicken and dredge in the cereal crumb mixture. Return the coated chicken to the baking pan. Sprinkle paprika over the chicken. Bake 50 to 55 minutes or until lightly browned. 6 servings: Approximate per serving = 316 calories, 17 g carbs, 28 g protein Note: This is a good recipe for diabetics who like crispy chicken.  File photo used for reference only.

This is a recipe from one of my mother's PTO friends when I was a kid in school (in the 1950s, but don't tell!) Both this lady and my mother have been gone for years but we still enjoy many of the foods they used to make. 1 1/2 cup herb seasoned stuffing 2 cups milk 1 1/2 lb ground pork 1 1/2 lb ground ham 1/2 cup chopped onion 1/4 tsp salt Soak the stuffing in the milk for 5 minutes. Add the ground pork, ground ham, onion and salt. Pack lightly into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Spoon off the drippings. TOPPING: 1 cup orange marmalade 2 tbsp cider vinegar 1 tsp dry mustard 1/4 tsp cinnamon Combine all topping ingredients in a small bowl until well blended. Spread over the hot ham loaf and return loaf to the oven. Bake another 10 minutes. Let loaf stand for about 10 minutes before cutting.  Note: File Photo

This is an old recipe from Kansas. 4 (1 lb) boneless pork chops 1/2 tsp salt, divided 1/4 tsp black pepper 2 tsp vegetable oil 1/3 cup water 1/4 cup ketchup 2 tbsp cider vinegar 1/4 tsp celery seed 1/8 tsp ground nutmeg 1 bay leaf Preheat oven to 350 degrees. Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving. Note: File photo for reference.

1 frying chicken, cut up 1 cup biscuit baking mix 2 tsp salt 1/4 tsp black pepper 2 tsp paprika 1 stick butter* Preheat oven to 400 degrees. Place butter in a 9 x 13-inch baking pan and set into oven until melted. In a paper bag combine the baking mix, salt, pepper, and paprika; shake 3 pieces or so of chicken in bag at a time; coat thoroughly.  Place the chicken, skin side down in a single layer in the hot butter in the pan.  Place in oven at bake 30 minutes at 400 degrees.  Turn chicken to the other side and bake another 15 minutes or until browned and juices run clear. *Replace half the butter with olive or coconut oil for a healthier dish. Gravy: Pan drippings 2 tbsp of the leftover biscuit mixture in the bag 1 1/2 cups low-fat milk Add the biscuit mixture to the drippings and bring to a boil, while stirring.  Add the milk and boil for another minute or so until thickened.  Stir gravy constantly while cooking.   Note: File Photo

This recipe is from an old newspaper clipping I found in my mother's home years ago. 3 lbs cut-up chicken 3/4 cup honey 3/4 to 1 cup buttermilk baking mix (such as Bisquik) 2 tsp dry mustard 1/2 tsp paprika Salt to taste Pepper to taste Vegetable oil Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling. Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until jui...

1 tbsp butter or margarine 2/3 cup Bisquick 1 1/2 tsp paprika 1 1/4 tsp salt 1/4 tsp pepper 2 1/2 to 3 1/2 lb frying chicken, cut-up Heat oven to 425 degrees. Melt butter in an oblong baking pan 9 x 13-inches, in the oven. Mix the Bisquick with the paprika, salt and pepper; coat the chicken. Place chicken, skin sides down, in the pan. Bake, uncovered, for 35 minutes. Turn and bake until done, about 15 minutes longer.  Photo from Just a Pinch

This recipe came from a friend of my mother's back in my childhood. 5 lb pork loin 1/3 cup chopped onion 1/3 cup chopped celery 1/2 clove garlic, minced 2 tbsp brown sugar 2 tbsp prepared mustard 1 can tomato soup 2 tbsp Worcestershire sauce 4 drops Tabasco sauce Place pork in a shallow roasting pan and roast in a 325 degree oven for 1 1/2 hours. Combine the onion, celery, garlic, brown sugar, mustard, tomato soup, Worcestershire sauce and Tabasco sauce. Stir this mixture to combine well and pour over the pork. Cover the pan with aluminum foil and continue baking for another 1 1/2 hours, basting frequently. To serve, slice the pork and serve the sauce over the slices.  Note: File Photo

This recipe is from an old family friend. It is from the early 50s. 8 to 10 slices bacon 2 lbs ground beef 1/4 cup chopped onion 1 cup American cheese (grated) 2 tbsp catsup 1 egg, beaten 1 tsp salt 1/2 tsp pepper 3 tsp Worcestershire sauce Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.  File Photo - ready for the broiler.

This is a recipe from a 1950s schoolmates mother. 1 frying chicken, cut-up 8 oz pkg Swiss cheese 1 can Cream of Chicken Soup Salt, to taste Pepper, to taste Flour for coating chicken Preheat oven to 350 degrees. Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

Another recipe from my late mother's shoe box recipe collection. I love finding these old clippings. Click on photo to enlarge for easier reading.

2 large sweet potatoes 1/2 tbsp butter 1/2 tbsp olive oil 1/3 cup chopped fully cooked ham (As a diabetic, I use 1/2 cup to add more protein.) 1 tbsp finely chopped onion 1/4 tsp ground cinnamon Preheat oven to 350 degrees. Scrub potatoes and pierce; bake at 350 degrees for an hour or more until tender. Set aside to cool. When potatoes are cooled enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving about 1/4-inch shell. Place pulp in a bowl, add the butter, olive oil and mash. Stir the ham, onion and cinnamon into the mashed potatoes; spoon mixture into the shells. Bake uncovered for 20 minutes to heat through. Some nutritional Sweet Potato Facts:

This recipe is from an old Iowa church cookbook. 3/4 cup finely crushed soda crackers 1 egg 1 cup milk 1 lb ground beef 1/2 lb pork sausage 1/4 cup finely chopped celery 1/4 cup chopped onion 1 Tbsp parsley 1/2 tsp salt 1/4 tsp sage or Italian seasoning dash of black pepper Combine cracker crumbs, egg, and milk in a large bowl. Add the remaining ingredients to the cracker mixture; mix well. Shape mixture into 1-inch balls. Place in a shallow pan. Bake in a moderate oven for 20 minutes. Sauce: 1 can cream of mushroom soup 1/2 soup can of milk Mix the soup and milk together using a wire whisk or fork. Pour mixture over the meatballs and return to the oven for another 25 minutes or until done. Note: File Photo

This is a recipe from an old grocery store give-away card. This was an old midwestern grocery store. 1 lb pork, sliced thin 2 tbsp oil 1 cup chopped celery 1 cup chopped onion 3 tbsp soy sauce 1/2 lb bean sprouts Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

6 bone-in chicken breast halves, skin removed 2 whole cloves 12 frozen pearl or small whole onions, thawed 1 bay leaf 1 garlic clove, minced 1/2 tsp salt 1/2 tsp dried thyme 1/2 tsp dried marjoram 1/4 tsp black pepper 1 cup chicken broth 3 tbsp cornstarch 1/4 cup cold water 1/2 tsp browning sauce, optional 1 cup Bisquick baking mix 6 tbsp milk 1 1/2 tsp parley flakes Place chicken in a slow cooker. Insert cloves in an onion and add to slowcooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 ...

1 lb pork tenderloin, cut into strips oil for browning 1/3 cup water 1 1/2 tbsp cornstarch 1/3 cup brown sugar 1/3 cup vinegar 3/4 cup pineapple juice 2 tsp soy sauce 1 cup sliced mushrooms 2 cups pineapple chunks 1 green pepper, cut in strips Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.