Chicken Rice Casserole

Original Recipe from:  Virginia Bowers-Johnson

This is another of my mother’s famous recipes.  A great winter casserole, it will warm you up from the inside out.  Working moms will find this casserole easy to make, plus you can make it the night before and bake right after work.  A delicious dish to take to welcome a new neighbor, a family with a new baby, or a convalescing friend.     The Village Recipe team of taste testers loved this one.  Thanks Jeanie and Scott!      Enjoy!

Ingredients

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1 soup can of water

1 stick of butter

1-1/4 cups instant rice, uncooked

6 pieces of chicken (I use thighs but legs will work too)

Virginia’s Cheese Ball

Original Recipe from:  Virginia Bowers-Johnson

My mother made this cheese ball every time she entertained.  It was always a hit, and everyone asked her for the recipe.  It’s so easy to make and tastes better than any store-bought cheese ball…much less expensive too.  Make one for your next party and watch it disappear!  Enjoy!

Ingredients

12 ounces Philadelphia Cream Cheese (I use Neufchatel, 1/3 less fat for a healthier option)

2 ounces blue cheese (crumbled)

1 tablespoon dry onions

Sliced almonds or chopped walnuts

Directions

Mix together cream cheese, blue cheese, and dry onions.

Form into a ball.  Roll cheese ball in nuts, cover thoroughly.

Chill at least an hour before serving.

Note:  I often make this the day before serving.  Saves time the day of my event and it’s more flavorful. 

Kay's Fried Rice

I’ve been making this Fried Rice for over 30 years and never get tired of it.  As written this makes quite a large batch, however, it can easily be cut in half for smaller households.  Leftovers are tasty the next day.  Great side dish.  Enjoy!

Ingredients

3 tablespoons cooking oil

2 eggs, beaten

1 cup diced, cooked ham, chicken, or small bag of frozen salad shrimp (try turkey ham for a healthy option)

4 ounces chopped fresh mushrooms (canned will work in a pinch), chopped

1/3 cup thinly sliced green onion (approx. 2 green onions)

4 cups cooked rice.  Make ahead of time and chill thoroughly.

4 tablespoons soy sauce

Lemon Poppy Seed Cake

Original Recipe from:  Kay Johnson-Tomblin

I love to make this cake for parties.  It is a light and refreshing complement to any meal.  At a recent party my friend told me she wasn’t a fan of anything lemon except Lemon Meringue Pie, until she tasted this cake.  Not knowing that, I brought made the cake with her in mind thinking she would love it.   I was relieved to when she loved it!  You just can’t go wrong with this cake.  Enjoy!

Ingredients

1 box Lemon Cake Mix

1 small box Jell-O Instant Lemon Pudding (I use sugar free)

4 egg whites

3 tablespoons poppy seeds

1 cup water

Directions

Combine all ingredients in large mixing bowl.  Blend with mixer on low speed for 1 minute, then on medium for 2 minutes.

Grease and flour baking pan.  You can use any size baking pan you prefer (bundt and 13x9 inch pans work best).  Pour mixture in pan.

Bake in 325 degree oven.  30-35 minutes, until toothpick clean.

Note:  Top with any frosting you prefer.  I usually make a confectioner sugar glaze and drizzle over the top.  The cake is so flavorful it doesn’t need a heavy frosting.

Taco Salad

Original Recipe from:  Margaret Johnson-Hendrix

This is my sister’s recipe.  When Margaret lived in Michigan this was her favorite salad to bring to a potluck affair.  It’s a great crowd pleaser, and makes an easy family dinner too.  Enjoy!

Ingredients

1 large head of iceberg lettuce

2 tomatoes, diced

3 small onions or 1 large sweet onion, diced

Large bag Nacho Cheese Doritos

2 pounds ground beef

Chili Powder

8 ounces shredded cheddar cheese

16 ounce bottle Seven Seas Green Goddess Dressing

Directions

Wash and tear lettuce, put in large salad bowl.  Add tomatoes and onions. 

Crush bag of Doritos and layer over the salad.

Brown ground beef and drain.  Add chili powder to taste. 

Layer ground beef over the Doritos.

Add layer of shredded cheddar cheese over the ground beef.  Let set until cheese is lightly melted.

Add Seven Seas Green Goddess dressing.  Toss and serve.

Note:  If you can’t find the Green Goddess dressing, you can substitute with French dressing (I actually prefer the French dressing).

Village Banana Nut Bread

Original Recipe from:  Kay Johnson-Tomblin

Banana Nut bread was one of my father’s favorites.  Anytime I was in the kitchen baking, he would ask if I was making banana bread.  This recipe is rich in banana and very moist.  Great anytime of year, but particularly tasty in the Fall and Winter.  During the Christmas Season, I often give loaves of this recipe as hostess and coworker gifts.  Enjoy!

Ingredients

2 – ½ cups flour

1 cup sugar

3 – ½ teaspoons baking powder

1 teaspoon salt

1 tablespoon vegetable oil

1 – ¼ cup milk

1 egg

1 cup mashed, fully-ripened banana (2-3 medium bananas)

1 cup finely chopped walnuts

Directions

Mash bananas and set aside.  I just use a fork to mash them.  If the bananas are full-ripened, they will mash very easily.

Measure all ingredients into a large mixing bowl.  Beat with mixer on medium (or by hand with a whisk) for 1 minute, add nuts.  Scrape sides of bowl and bottom to ensure the mixture is fully mixed. 

Pour into greased and floured loaf pans.  A 9x5x3 inch pan, or two 8.5x4.5x2.5 pans.

Bake     350 degree oven

                55-65 minutes (or toothpick clean)

Virginia’s Motown Meat Loaf

Original Recipe from:  Virginia Bowers-Johnson

This is my mother’s famous meat loaf, and my definition of comfort food.  As a child I remember Mom serving this with mashed potatoes, green beans, bread and butter, thinking it was the best dinner ever.  My daughter, Pam, loves it so much she often asks me to mix one up for her to take home, bake and serve to her family.  When I ask why she won’t make it herself, she says:  “It won’t taste as good as yours.”  I think she’s just scamming because she knows I love to make meat loaf.  Try making one and let me know what you think.  Enjoy!

Ingredients

2 lbs. Ground Beef

1 envelope onion soup mix

1.5 cups Italian-style bread crumbs

8 ounces tomato sauce (set aside 1/3 cup)

2 eggs

1 small can evaporated milk

Puma Family Spaghetti Sauce

This authentic Italian family recipe came from a dear friend, Mary Ann Puma-Murphy, about 40 years ago.  It was her grandmother’s recipe handed down through her family.  It makes quite a large batch and freezes very well.  In my humble opinion, this is the best spaghetti sauce I’ve ever tasted.  Four generations of my family have enjoyed this recipe…start a new tradition in your family today.  Enjoy!

Ingredients

3 pounds ground beef

1 pork chop

1 large onion, diced

1 green pepper, diced

3 cloves garlic, minced

1 quart tomato juice

2 – 12 ounce cans tomato paste

2 – 12 ounce cans tomato sauce

1 tablespoon salt (I use sea salt)

1 tablespoon sugar

2 tablespoons basil

2 tablespoons oregano

2 tablespoons parsley flakes

1 teaspoon paprika

2-3 tablespoons olive oil

Directions

Brown ground beef, drain and set aside.

Preheat 10-inch skillet with 2-3 tablespoons olive oil over medium heat.  Sauté onions and green peppers until tender.  Clear a space in the middle of the pan and add paprika.  Brown the paprika then mix with the onions and green pepper. 

Next add the garlic to the onion/pepper mixture.  Continue cooking for a couple of minutes.

Transfer garlic/onion/green pepper mixture to a large pot.  Add tomato sauce, then the tomato paste, then the tomato juice.  When adding the juice, use ¾ of the quart and reserve the other ¼ for later.  Mix thoroughly.

Add basil, oregano, and parsley to the mixture.  Stir.  Then add in salt and sugar.  Mix thoroughly.

Add ground beef, stir to blend thoroughly.  Now add the pork chop (raw).

Simmer over low heat, stirring every now and then.  Continue cooking for 6 hours or more (the longer it cooks, the better it tastes).  Add the remaining tomato juice if needed.  Sauce should be thick.

Note:  I cook my sauce in a large crock pot for at 8-10 hours (usually overnight).  The pork chop is important to the flavor; it just doesn’t taste the same without it.  After the sauce is done cooking, I cut the pork chop up and stir it back into the sauce.

Serve over spaghetti noodles with a salad and garlic bread and you have a delicious, authentic Italian dinner!  Squisito! 

Broccoli with Bacon, Kay Johnson-Tomblin

This recipe was originally published in First Magazine over 15 years ago.  Quick and easy, it only takes about 15 minutes to make.  Great for a quick side dish that works well with a variety of meats (hamburgers, steaks, pork chops and chicken).  Serve for a casual family dinner, or at your next dinner party.  Love the tip at the end of the recipe, makes broccoli taste sooooo much better.  Enjoy!

Ingredients

6 strips of bacon (about ¼ lb)

1 pound of broccoli

Salt and Pepper

Directions

Fry bacon until crisp.  Drain and crumble, then set aside.

Retain 2 tablespoons of bacon fat from the pan. 

Cut off the stems from the broccoli.  Peel and slice the stems. 

Cut broccoli heads into florets.

Cook the stems and florets in a large pot of boiling water until tender (about 8 minutes), do not over cook.  Steaming the broccoli works very well too.  Drain.

Just before serving, heat the 2 tablespoons of bacon fat over medium heat in a 10 inch pan.  Add the cooked broccoli and toss until heated through.  Taste for seasoning and add salt and pepper if needed.  Sprinkle with the crumbled bacon.

Tip:  Always peel broccoli stems with either a paring knife or a vegetable peeler.  It only takes a minute, and will make the stems so tender and tasty that you may like them better than the tops (I do).

Kay’s Village Zucchini Bread

Original Recipe from:  Kay Johnson-Tomblin

Prepare your taste buds for the best Zucchini Bread ever!  This recipe is a favorite with everyone in my village.  Served hot out of the oven with a pat of butter, or cooled with a dollop of apple butter it’s a delightful experience.  It even delectable on its own, try a slice.   You can always find me at the farm stand in the summer, picking out fresh zucchini to make bread for my friends and family!      Enjoy!

Ingredients

3 cups flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1-1/2 teaspoon baking powder

Mix all dry ingredients together in a mixing bowl and set aside.

3 eggs

1 cup vegetable or canola oil

2 cups sugar

2 cups zucchini, shredded

1 tablespoon pure vanilla

Heart Healthy Snack Mix, Kay Johnson-Tomblin

I created this snack mix over 20 years ago.  The perfect blend of sweet, crunchy, salty snack that is actually good for you.  It is full of fiber, and antioxidants, helps lower cholesterol and is a heart-healthy alternative to potato chips and other snack options.  A staple in my pantry, always there when I need it.  Keep a jar in your desk for the mid-day emergency snack, take a bag with you when traveling (great for long trips), give away as gifts.  This is my most requested recipe.  Enjoy!

Note:  February is American Heart Month.  Heart disease is the #1 killer in America.  Learn the symptoms; you might just save your life.  http://www.americanheartassociation.com/ 

Ingredients

1 Box Quaker Oatmeal Squares Cereal (the blue box)

6-7 ounces Raisins

6-7 ounces Golden Raisins

6-7 ounces Dried Cranberries

12 ounces Chopped Walnuts

12 ounces Cashews (Halves and Pieces)

Or

12 ounces Lightly Salted Peanuts