Delicio Recipe List

This old recipe is from a can label. 4 slices bacon 1 can (15-oz) pork & beans 1/4 cup chopped onion 1/4 cup ketchup 2 tbsp molasses 2 tbsp firmly packed brown sugar 1 tbsp prepared mustard 1 tsp Worcestershire sauce Preheat oven to 350 degrees. Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes. Yield: 4 servings Note: File Photo

2 lbs red cabbage 1/4 lb margarine 1/2 cup chopped onion 1/2 cup red wine vinegar 4 tbsp brown sugar 1 tsp salt 1/2 tsp pepper Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt.

This recipe is from an old Campfire Girls cookbook. 3 tbsp butter, softened 1/2 cup Parmesan cheese 1 tbsp chopped parsley 4 ears of frozen corn, thawed and drained 4 slices pastrami Combine butter, cheese and parsley in a small bowl and mix well. Spread the butter mixture over the corn leaving a 3/4-inch margin on each end. Wrap the corn with the pastrami. Seal ears in foil and prick foil with a fork. Grill over hot coals for 10 minutes turning occasionally.  Just for fun photo.

This recipe is from an old cookbook my mother had. 1 small head cabbage 1 lb ground beef 3/4 cup instant rice 1 onion, finely chopped 2 cups tomato juice salt and pepper to taste Parboil cabbage a few minutes until the leaves separate; drain. Combine the ground beef, rice, onion, salt, pepper, and enough of the tomato juice to make the mixture moist. Divide meat mixture into 6 to 8 balls and shape into thick logs. Wrap each meat log in a cabbage leaf; fasten together with a toothpick. Place cabbage rolls in a baking dish and pour the remaining juice over the top. Bake at 350 degrees for 1 hour. Note: I like to add a little garlic to the tomato juice for added flavor.  Note: File Photo

This recipe is from my childhood. My late aunt used to make this delicious dish. One of my favorites. 6 medium potatoes, peeled and diced 3 cups frozen peas White Sauce: 1 tbsp margarine 1 tbsp flour 1/4 tsp salt 1/8 tsp pepper 1 cup milk Velveeta cheese Cook the potatoes in slow-boiling salted water for 20 minutes. Boil peas for 3 to 5 minutes until tender. Drain the potatoes and the peas. Butter the bottom and sides of a baking dish. Layer the potatoes and peas in the dish--potatoes, peas, potatoes, peas. Make the white sauce: Melt margarine in a small saucepan; add flour, salt and pepper and blend to smooth while heating over low heat. Stir in the milk, stirring until smooth, about 1 minute. Add a chunk of Velveeta cheese, amount to suit your taste, and stir over the low heat until cheese is melted and mixture is smooth. Pour the mixture over the peas and potatoes in the buttered dish.  Note: File Photo

An old family recipe. 1/4 cup fat (bacon dripping preferably) 2 quarts peeled and sliced potatoes 1 small to medium onion, chopped 1/2 cup chopped green bell pepper 1/2 tsp garlic powder Salt to taste Pepper to taste Heat fat in a large cast-iron skillet. When hot, add the vegetables and seasonings. Stir well to mix in the seasonings. Reduce heat to medium and cook until the vegetables are tender and browned according to your desires. Stir occasionally for even browning.  Note: File photo for reference only. Not this exact recipe.

This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!) in the 1950s. Her name was Leatha but grandpa always called her Leafy. 3 to 4 lbs potatoes, peeled and boiled until soft in salted water Drain the potatoes and mash with a potato masher. Add in the following ingredients: 1/4 to 1/2 cup cream 1 tbsp butter 1 to 1/2 heavy tablespoons mustard sugar to taste vinegar to taste 1 medium onion, chopped 4 hard boiled eggs, 3 chopped and one reserved Mix the above ingredients into the eggs until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced. Note: This is a file photo that looks very much like grandma's. The dish and doily also remind me of grandma's kitchen.

1 can (15-oz) butter beans with liquid 1 can (15-oz) great northern beans with liquid 1 can (15 1/4-oz) kidney beans, drained 3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces 1 cup diced onions 3/4 cup brown sugar, packed 1 tbsp prepared mustard 1 tbsp prepared horseradish In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed. Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.

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:

6 to 8 boiled or baked potatoes, peeled and cubed 1/2 lb Velveeta cheese, cubed 1 cup mayonnaise 1 small onion, chopped 1 tbsp prepared mustard salt and pepper to taste 3 to 4 bacon strips and drippings In a large bowl, gently mix together the potatoes, cheese, mayonnaise, onion, mustard, salt and pepper. Partially fry the bacon strips (do not fry crisp). Pour bacon drippings into the potato mixture. Put mixture into a lightly greased baking dish. Crumble bacon over the top of the mixture. Bake 30 to 40 minutes at 350 degrees. Serve hot. Note: This can be made ahead, refrigerated and then baked before serving.  This is a similar recipe. Photo used for reference only.

This recipe is from an old newspaper clipping. 4 slices bacon, diced 1/2 cup chopped onion 4 1/2 cups cooked navy beans 1/2 cup honey 1/2 cup ketchup 1 tbsp prepared mustard 1 tbsp Worcestershire sauce Saute bacon and onion until onion is tender. In a two-quart baking dish combine all ingredients. Cover with the lid or aluminum foil and bake at 350 degrees for 30 minutes. Uncover and bake 45 minutes longer. Yield: 4 to 6 servings Note: File Photo

2 lbs sweet potatoes (3 medium) 2 med apples, peeled and cored 1 tbsp lemon juice 1/2 cup packed brown sugar 1/4 cup chopped pecans 1/2 tsp ground cinnamon 1/2 tsp pumpkin pie spice 1/2 tsp orange extract 2 tbsp butter Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.  Note: File Photo

This is an easy and tasty meal to pull together. It is great for a family, and it looks visually appealing. 1 tablespoons olive oil 3 boneless, skinless chicken breasts, cut into 1" chunks (I used 4 to 5 cups pre-cooked, shredded rotisserie chicken so I could skip over that initial step below) kosher salt freshly ground black pepper 1/2 onion, chopped 2 medium carrots, peeled and chopped (I used frozen peas and carrots) 2 stalks celery, chopped 2 teaspoons fresh thyme (I used dried) 3 tablespoons flour 1 large potato, peeled, cubed, and cooked 1 1/2 cups frozen peas 2 cups chicken broth 4 tablespoons heavy cream 1 can refrigerated biscuit dough 1 egg, lightly beaten Preheat oven to 350�. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet. Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add ...

This Chicken Pot Pie recipe from the Six Sisters' Stuff blog is very easy to put together, and it's good comfort food 2 tablespoons butter 2-3 celery stalks, diced 2-3 carrots, diced 1 onion, diced 2 red potatoes, diced 2 teaspoons minced garlic salt and pepper, to taste 1/4 cup flour 2 cups chicken broth 1 package (8 ounce) cream cheese 2 cups shredded rotisserie chicken 1/2 cup peas 2 tablespoons fresh parsley, finely minced 1 sheet puff pastry, thawed 1 egg Preheat oven to 350 degrees. Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion, and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper. Mix in flour, chicken broth, and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas. Pour mixture into a 12-inch oven safe skillet. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the ...

For the first time since I was a child, I have Blue Lake Green Beans in my garden! Yesterday, I went out and picked enough for supper! I only have five plants, but they are loaded and doing well! I wanted to cook them in a unique way, something other than boiled with salt and pepper. I sauted them in butter. I added garlic, a touch of lemon, and finished them off by steaming them in chicken broth. Even my teenage son said, "Those are pretty good!" Green Beans 1 tbsp butter 1 tsp garlic 1 tsp lemon juice 1/4 cup chicken broth Saute green beans in butter. Add garlic and lemon juice and cook until the lemon juice is absorbed or cooked off. Turn heat to medium/medium high and add chicken broth. Cover pan and let steam until the beans are tender. (or until they are your desired texture.) Add salt and Pepper to taste. 

This easy and healthy soup comes from Giada De Laurentiis . 2 tablespoons olive oil, plus extra for drizzling 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 11 cups low-salt chicken broth 4 to 6 fresh thyme sprigs (I just used about a half teaspoon dried ground thyme) 2/3 cup dried elbow pasta 1 cup shredded Parmesan Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost...

Last month I won a Farm Photo Contest in two categories. The prize for winning was a gift certificate to Brown Box Veggies. Since I won two categories, I received two gift certificates! This post is about the first certificate. Since the closest pick-up point was over 50 miles away, I got my step-daughter to go pick it up from Four Oaks Farm Store for her and her family. They are in love now! They plan repeat trips! It is awesome and only about 6 miles from their house! How is that for convenience? Their young son Jack was amazed at the colors, textures and FOOD! They didn't get a chance to see everything, but they plan an extended visit next time! Thanks for a great experience for them Four Oaks! Brown Box Veggies "Having an affordable service that allows folks to purchase fresh produce, being able to buy as much as we can find from local farmers, and teaching families good eating habits is what Brown Box Veggies is all about." Corn, Potatoes, Onions, Cabbage, Zucchini, ...

My D-I-L, Jamie brought me some of her soup to try when they came over for our family Christmas Saturday. Thank goodness, because I don't feel that great, and this really hit the spot. I just added some left over turkey from Saturday. That made it supper for the hubby... he has to have meat, or it's just a side dish! LOL 5-6 Red Potatoes, cubed 1 can or 1 cup fresh Carrots 1 cup Celery, sliced 1 can Sweet Peas 1 can Corn  1 can Green Beans 1 can Tomatoes, crushed or diced 1 Onion, chopped 2 (8oz) cans of chicken stock one packet of Italian dressing mix 2 cups water 1 tsp tomato paste Salt and Pepper, to taste* Saute onion and celery in pot with a little oil or butter until onions are translucent. Add chicken stock, dressing mix, salt and pepper, and water. Bring to a boil then turn down to med~high heat for a simmer for 30 minutes. Then add green beans, corn, sliced carrots, (or cup of fresh carrots), potato,  peas, tomato and tomato paste. Let simmer for another 30 minutes o...

Just tried this hearty soup recipe from one of my favorite online sources-- Mel's Kitchen Cafe --as my first new recipe of the new year, and this is a winner! I love the combo of sausage, veggies, beans, and pasta. Lots of flavor plus a sprinkling of Parmesan cheese to finish it off. Adapted slightly from the original source. 1 pound ground Italian sausage (you can substitute a lean sausage as a more healthy alternative) 1/2 cup chopped carrots 3/4 cup chopped yellow onion 3 cloves garlic, chopped 8 cups low-sodium chicken broth 2 (14.5-ounce each) cans diced tomatoes 1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed 1/2 tablespoon dried basil 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups uncooked small shell pasta 9 ounces spinach leaves, coarsely chopped 1/2 cup shredded Parmesan cheese In a large pot, cook the sausage over medium heat until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is lean, you may need to use a teasp...

This is an easy and delicious side dish. And the color is great. 12 ounces green beans, trimmed 1 tablespoon olive oil salt and pepper to taste 1/4 teaspoon garlic powder 2 tablespoons shredded Parmesan Preheat oven to 425�F. Line a baking sheet with aluminum foil for easy clean-up, then lay green beans (make sure they are dry) out on the baking sheet and drizzle with olive oil. Season with salt, pepper, and garlic powder. Toss to evenly coat. Spread out on the sheet so that all the beans lay flat and place the pan in the lower third section of oven. After baking the beans for about 10 minutes, remove the pan from oven and shake it briefly to turn the beans, then return the pan to the oven for an additional 5 minutes. Remove from oven and sprinkle with grated cheese.