Pork Chop Casserole

Original Recipe from: Bernie Thrush-Bowers

This is a childhood dinner memory for me. I used to spend part of each summer with the Chicagoland branch of the family. Aunt Bernie always made those summers special for me, and that included teaching me “her” recipes, and this is one of them. This is a very easy family dinner recipe, very little prep time and so big on flavor. Add a vegetable, some bread and you’ve got a great meal. Enjoy!

Ingredients and Directions

6 Boneless Pork Chops
1 box Stove Top Stuffing (Pork or Corn Bread works well)
1 can Cream of Mushroom Soup
1/3 cup of Water

Brown Pork Chops in 1/4 cup margarine. Place chops in a 9x13 inch baking pan.

Prepare Stove Top Stuffing according to directions on the box. Spoon dressing on top of the pork chops.
In a small mixing bowl, combine the Cream of Mushroom Soup and the water. Whisk until smooth. Add this mixture to the casserole.

Bake in 350 degree oven for 1 hour.

Salsa from Pam Shepherd’s Kitchen

A big thank you to Pam Shepherd for sharing this recipe! Pam and I have been dear friends since our high-school years. We are such good friends that I even named my daughter after her! The last time Pam and Bob lived in Michigan she made this salsa for a dinner party they were hosting. I loved how simple it was to make, and how tasty it was…so much better than store-bought! Make a batch for yourself and let me know how you like it. Enjoy!



Ingredients and Directions

1/4 of an Onion
3 (or more) Cloves of Garlic
1/2 of a Jalapeno Pepper (adjust depending on how hot or mild you want your sauce)
Fresh Cilantro (to taste)


Using a hand-held chopper, chop all ingredients together until the consistency of “muck”. (Kay’s Note: if you don’t have a hand-held chopper, you could use a food processor)
Drain a large can of whole Tomatoes. Add tomatoes to the rest of the ingredients and continue chopping until it is well blended.

Pam’s Note: She has made this salsa without the Cilantro and it is still very good.

Blueberry Muffins

Original Recipe from: Virginia Bower’s-Johnson

Steaming hot Blueberry Muffins right out of the oven…..mmmmmmm, so good! Mother would make these for Sunday Brunches and they were always gone at the end of the brunch! Fresh blueberries are best, but if not available use frozen. No need to have a “box” of ready-to-make muffins, when you can make a batch as easy as this recipe. Enjoy!

Ingredients and Directions

1/4 cup Butter
2/3 cup of Sugar
1 Egg
1/2 cup of Flour
1/2 cup Milk
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Blueberries

Cream Butter and Sugar together with mixer on medium speed.

Add Egg, Flour, Milk, Baking Powder and Salt and continue to mix until well blended. Stir in the Blueberries.

Spoon batter into muffin tin, fill cups 1/2 - 2/3 full. Sprinkle Sugar on top of each muffin.

Bake in 350 degree oven for 30 minutes.

Deviled Eggs

Original Recipe from: Kay Johnson-Tomblin


This recipe was a request from Annie Davis, Blogger – The Art of My Life. I’ve never followed a recipe to make Deviled Eggs, I just make them…the same way my mother taught me how when I was about 10 years old. Annie has never made them, so I told her I would figure out the measurements and write it out for her. The key to deviled eggs is the consistency of the yolk mixture (it needs to be smooth but not too much liquid) and what ingredients you like. If you like a hint of onion, add some dried onion flakes to your mixture. Enjoy!

Ingredients and Directions


10 Eggs, hard boiled
1/4 cup of Mayonnaise (Hellman’s or Miracle Whip, which ever you prefer)
2 teaspoons Yellow Mustard
3 tablespoons Sweet Relish

Cut hard-boiled eggs in half, lengthwise. Remove yolks and put in a small mixing bowl.


Mash up the egg yolks with a fork.


Add all other ingredients and mix until well blended.


Add yolk mixture to the eggs using a spoon or a pastry bag.


Sprinkle paprika on top of the yolk mixture (optional)



Refrigerate until serving.

Pork Loin Roast

Original Recipe from:  Virginia Bowers-Johnson

My mother created this recipe about 15 years ago and it instantly became a hit with our family.  I knew from the first bite that I HAD to know how she made it.  Of course, she never wrote the recipe down….so again…I am taking care of that pesky detail.  This is now my “go-to” recipe when I want to impress, but want to keep it simple for me.  I hope you feel the same way.  Enjoy!

Ingredients and

Pork Loin

3-4 tablespoons Olive Oil

Seasoning Salt

Garlic Powder

Sage

Basil

Stuffed Mushrooms

Original Recipe from:  Virginia Bowers-Johnson

This great appetizer recipe is another one of my mother’s catering menu items.  Stuffed Mushrooms are always popular on a buffet table or as a side dish for dinner.  Mother would prepare them ahead of time, refrigerate and then pour the melted butter over them just before baking….serve fresh from the oven with very little fuss!  Enjoy!

Ingredients

1 pound Mushrooms, remove stems

8 ounces Cream Cheese

Sliced Almonds

1/2 cup Parmesan Cheese

1/4 - 1/2 cup Butter, melted

Directions

Mix Cream Cheese and Parmesan Cheese until smooth. 

Fill Mushrooms with Cheese mixture.  Top with 2 Slice Almonds.

Pour a little melted butter over each.

Bake in 350 degree oven for 15 minutes.

Broccoli Quiche

Original Recipe from:  Doris Ann Bowers-Swiger

This is a very light Quiche and very easy to make.  If you get intimidated by pie crusts, relax this recipe does not call for one.  Aunt Doris shared this recipe with my mother, who would make and serve it for teas and luncheons with her friends.  Also makes an awesome Sunday Brunch Menu item.  Enjoy!

Ingredients and Directions

2 cups Fresh Broccoli, chopped

1/2 cup Green Pepper, chopped

1/3 cup Onion, chopped

8 ounces shredded Cheese (my mother used Swiss, I like to use Cheddar)

1/4 teaspoon each Salt and Pepper

Cook Broccoli until tender.  Drain thoroughly, and place in a lightly greased, deep-dish pie pan.  Sprinkle salt and pepper over the broccoli.  Sprinkle layer of onions then layer of cheese over top. 

Combine the following ingredients in a blender.  Blend until smooth.

1 cup milk

1/2 cup Biscuit Mix

2 eggs

Pour this mixture over the broccoli mixture.

Bake in 350 degree oven 20-30 minutes or until tooth pick comes out clean.  Let stand 5-10 minutes before serving.

Texas Sheet Cake

Original Recipe from:  Bernie Thrush-Bowers

My Aunt Bernie was the family pro at making this cake.  She taught me to make it and I became the Michigan branch of the family’s Texas Sheet Cake baker.  This is my son’s most favorite cake, he often asks for it for his birthday instead of a traditional cake.  It is my most requested cake recipe; I hope it becomes your favorite as well.  Enjoy!

Ingredients and Directions

2 cups Flour

2 cups Sugar

1 teaspoon Baking Soda

½ teaspoon Salt

Mix dry ingredients together in a large mixing bowl.  Add the following:

2 eggs

½ cup Sour Cream (or ½ cup Milk + 1 teaspoon Vinegar)

Blend together with mixer on medium speed.  Set aside.

In a small sauce pan melt the following ingredients together.  Bring just to a boil (this is important, do not bring to a full boil).

4 tablespoons Cocoa (1/4 cup)

2 sticks Margarine

1 cup cold Water

Add cocoa mixture to the flour mixture.  Mix thoroughly with mixer on medium speed.

Pour into a 15x9x2 inch baking pan (aka:  Jelly Roll Pan).

Bake in 350 degree oven for 20 minutes only (do not over bake).

During the last 5 minutes of the baking time, prepare the icing.  You will need to frost the cake right after it comes out of the oven, so be ready.

Icing Ingredients and Directions

In a small sauce pan melt the following ingredients together.  Bring just to a boil (this is important, do not bring to a full boil).

1 stick Margarine

¼ cup Milk

4 tablespoons Cocoa (1/4 cup)

Add cocoa mixture to the following ingredients. Mix thoroughly with mixer on medium speed.

1 pound Confectioners Sugar

1 teaspoon Vanilla

Frost cake while hot (right after it comes out of the oven).  This is very important.  If the cake cools, the icing will not spread on the cake easily and you will have a big mess on your hand.

Cool cake thoroughly before serving.  Note:  Keep this cake out of direct sunlight, it will melt. 

Baked Spaghetti

Original Recipe from:  Kay Johnson-Tomblin

This recipe is a favorite for birthday parties, potluck get-togethers, and family dinners.  It is very easy to make and uses the Puma Family Spaghetti Sauce.  An easy meal to prepare that can be put together the day ahead (or night before), then just bake and serve.  Enjoy!

Ingredients

64 ounces Puma Family Spaghetti Sauce (or any other spaghetti sauce you may prefer)

1 pound Spaghetti Noodles (I use thin noodles)

3 eggs

1 cup Parmesan Cheese

1 clove Garlic, minced

4 tablespoons Butter, melted

4 cups shredded Mozzarella Cheese

 

Antipasto

Original Recipe from:  Kay Johnson-Tomblin

I love making appetizers; and this one in particular.  Quick and easy; yet makes a great presentation on your table.  Your guests will love it, and they don’t need to know just how easy it was for you to prepare.  Just smile and say “it was nothing” when the complements come your way.  Enjoy!

Antipasto

1 pint Grape tomatoes

1 cup Baby carrots

1 cup pitted Kalamata olives

7 ounce jar large Queen green olives (about 1 cup), drained

1 jar whole mushrooms, drained

8 ounces Genoa Salami, sliced thin, cut in strips

4 ounces Provolone cheese, thin strips or cubes

4 ounces Mozzarella cheese, cubes

Chicken Pot Pie

Original Recipe from: Carol Becker

Is there a better comfort food than Chicken Pot Pie?  I don’t think so, and neither does The New York Times.  They just proclaimed Pot Pie as the hottest food in the fashion industry.  This quick and very easy Pot Pie recipe is a winner.  Submitted by Carol Becker through my dear friend, Rebecca Herrin, this is a "must try" recipe in my opinion.  Everyone I've made it for declares it the "best pot pie" they've every tasted.  Try one today and let me know what you think.  Enjoy!

Ingredients

2 – 9 inch Pie Crusts (we recommend using the Pillsbury Pie Crusts available in the refrigerated section of your   local grocery).
2 cups Chicken, cooked and cubed

16 ounce bag of frozen Vegetables for Soup (I use Freshlike)
1 can Cream of Chicken Soup

1 can Cream of Potato Soup

½ cup milk

¼ teaspoon thyme

¼ teaspoon black pepper (I use fresh ground black pepper)

1 egg white

Sweet Potatoes

Original Recipe from:   Virginia Bowers-Johnson

My mouth is watering just typing this recipe.  Mother didn’t think Sweet Potatoes were just for Thanksgiving, she would make them any time of the year.  This is a recipe you can make ahead of time; then bake it just in time for dinner.  Another quick and easy recipe from Virginia…Enjoy!

Ingredients

3 pounds Sweet Potatoes, peeled and diced

2 Eggs

¾ cup Brown Sugar

½ cup melted Butter

1 teaspoon Salt

1 teaspoon Cinnamon

1 cup Orange Juice

1 cup Pecans

Directions

Virginia’s Broccoli Cheddar Soup

Original Recipe from:  Virginia Bowers-Johnson

Here’s one of my favorite selections from Virginia’s Soup Collection.  You just can’t go wrong with a nice pot of Broccoli Cheddar Soup.  A steaming, hot bowl of Broccoli Cheddar Soup, a loaf of crusty bread, a nice salad, and you’ve got yourself a great dinner...and so easy to make!  Enjoy!

Ingredients

10 ounce package of frozen, chopped Broccoli.

½ cup chopped Onion

¼ cup butter

¼ cup all-purpose Flour

½ teaspoon Salt

4 cups Milk

8 ounces shredded Cheddar Cheese

Directions

Cook broccoli as directed on package and drain.

Sauté onion in butter.  Blend in Flour and Salt.  Gradually add milk and cook.  Stir constantly until thick.

Add Cheese and Broccoli.  Stir until cheese is melted.

6 – 1 cup servings

Salmon Cheese Ball

Original Recipe from:  Virginia Bowers-Johnson

My mother used to make this appetizer for the events she catered.  Always a popular menu selection with her clients.  Treat your guests to this tasty cheese ball at your next get together.  Enjoy! 

Cheese Ball Ingredients

1 pound can Salmon

8 ounce cream cheese

1 teaspoon lemon juice

2 teaspoons dried onions

1 teaspoon horseradish

½ teaspoon sea salt

¼ teaspoon liquid smoke

Topping Ingredients

¼ cup chopped Pecans

3 tablespoons Parsley

Hot Chili Dip

Original Recipe from:  Doris Bowers-Swiger

This recipe comes from my Aunt Doris.  She and my mother were quite close even though hundreds of miles separated them.  The two sisters shared recipes throughout the years.  This is a great appetizer served warm with corn chips….yummy!  Enjoy!

Ingredients

1 pound Ground Beef

1 Green Pepper, diced

6 ounces Tomato Paste

1 envelope Chili Mix

8 ounces Cream Cheese

1 cup Water

Directions

Brown Ground Beef in a large skillet.  Add Green Peppers cooking until tneder.  Drain.

Add Tomato Paste, Chili Mix, Cream Cheese, and Water.  Stir to blend and heat to boiling. 

Serve warm with corn chips.

Mezepa Salad

Original Recipe from:  Katie Wamser

This wonderful salad was submitted by Katie Wamser from Oklahoma.  Katie tells us this is a fast, nutritious meal that everyone loves.  A big thank you to Katie for sharing her recipe with Kay’s Village Recipes readers! 

 

Ingredients

1 head ice berg lettuce, chopped

3 medium to large tomatoes, chopped

1 onion, chopped

1pound ground beef, browned and crumbled

8 ounces shredded cheddar cheese

1 can of ranch style or kidney beans drained

1 regular size bag of Doritos, crushed

16 ounce bottle of Kraft Zesty Italian dressing.  Note: this is the key ingredient other dressings do not taste as good.

Directions

In a large skillet, brown the ground beef and beans together and drain.  Set aside to cool.

In a large salad bowl; toss the vegetables and top with the crushed Doritos. 

Add the cooked, ground beef and beans

Toss with the cheese and salad dressing. 

Serve immediately.

Cantonese Chicken Wings

Original Recipe from:  Kay Johnson-Tomblin

The Village Taste Testers declared these Chicken Wings superb!  Sweet with just a little kick of spice; great as an appetizer or your main course.  Have a finger bowl nearby, or just enjoy the finger lickin’ goodness.  Enjoy!

Ingredients

12 Chicken Wings

2 tablespoons light Olive Oil (or vegetable oil)

4 tablespoons soy sauce

1 teaspoon white Vinegar

2 tablespoons Honey

2 Scallions, minced (including the green tops)

1 large clove Garlic, minced

¼ teaspoon Cayenne Pepper

Directions

Sliced Baked Potatoes

Original Recipe from:  Kay Johnson-Tomblin

Try this tasty variation of a baked potato, very easy to prepare and oh so good to eat.  I love the way the spices season the potatoes as they bake, then the parmesan and cheddar topping gives it just the right touch.  I served these at my last dinner party, and they were a big hit.  Enjoy!

Ingredients

4 medium, even shaped, baking Potatoes

1 teaspoon Sea Salt

3 tablespoons Butter, melted

2-3 teaspoons each:  Sage, Thyme, and Parsley

4 tablespoons shredded Cheddar Cheese

1.5 teaspoons Parmesan Cheese

Sloppy Joes

Original Recipe from:  Kay Johnson-Tomblin

Simple and easy…this is a standby for quick and easy family dinners, birthday parties, and foot ball Sundays.  Mix up a batch and keep it warm in a crock pot for easy entertaining.  Enjoy!

Ingredients

2 lbs. Ground Beef

1.5 cups chopped onions

1.5 cups chopped celery

16 ounces tomato sauce

1 teaspoon salt

1.5 teaspoon chili powder

Directions

Brown ground beef, add onions and celery and cook until tender.

Add tomato sauce, salt and Chili powder.  Simmer, uncovered, 20 minutes.

Note:  This recipe freezes well. 

Cheese Fonduta

Original Recipe from:  Pam Tomblin-Schultheis

My daughter, Pam, and her friends host a monthly Fancy Cracker Party and this is the featured dish every month!  The rest of the menu changes every month, but this dish has been declared a must-have.  Cheese Fonduta is an excellent appetizer for any party.  A perfect blend of cheeses and spices, guaranteed to please!    Enjoy!

Ingredients

1 loaf of either Ciabatta or Semolina bread-sliced (set slices on cookie sheet)
1 cup Sour Cream
1teaspoon Thyme1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Cayenne Pepper
3 tablespoons Grated Parmesan Cheese3 tablespoons Grated Romano Cheese
3 cups Shredded (smoked) Mozzarella Cheese
3 cups Shredded (smoked) Provolone Cheese
(either the Mozzarella OR the Provolone must be smoked-not both)

1 diced tomato (if desired)
Fresh chopped parsley (if desired)

Chicken and Dumplings

Original Recipe from:  Virgina Bowers-Johnson

Hot and hardy, this is a meal that “sticks to your ribs!”  When mom told us she was making Chicken and Dumplings for dinner, no one ever missed the meal and we always brought our appetites.  This dish has to be the ultimate in comfort food! 

This recipe has never been written down before.  It was one of those recipes that only existed in my mom’s head.  I learned to make it at her side.  Watching at first, then she would let me do a step…one at a time, until I could make it “her way” all on my own.  That process took years, and I enjoyed every moment of those times in the kitchen with mom!  Enjoy!

Ingredients

1 whole chicken, boiled

2-3 tablespoons GFS Roasted Chicken Base

1 cup Wondra flour

1 cup cold water

2-1/4 cup Bisquick

2/3 cup milk

Pepper Steak

Original Recipe from:  Kay Johnson-Tomblin

Serve this pepper steak at your next family dinner and you’ll have a hit on your hands.  Or, serve at your next dinner party with fried rice, egg rolls, and fortune cookies, and you’ve got a great themed menu   Enjoy!

Ingredients

1.5 lbs. sirloin steak, ½ inch thick

1 tablespoons olive oil

½ teaspoon salt

1 cup chopped onion

1 clove garlic, minced

1 cup beef broth

3 tablespoons soy sauce

1 green pepper – 1 inch slices

2 tablespoons corn starch

¼ cup cold water

2 tomatoes – peeled and wedged (optional)

No Guilt Banana Dessert

Original Recipe from:  Kay Johnson-Tomblin

I started making this about 25 years ago, and it has been a family favorite ever since.  Cool, light and tasty, the perfect dessert.  It’s low in fat and sugar so you can enjoy the sweetness without the guilt!  Great treat for diabetics and those who may be dieting.  It’s a fast recipe that takes only 15-20 minutes to make.  I took one to a dinner party last night and folks were taking seconds!  Enjoy!

Ingredients

2 small boxes Jell-O instant, sugar-free, vanilla pudding

6-8 bananas

12 ounce Cool Whip (I use Lite or Fat-Free)

Graham Crackers

Directions

In a medium mixing bowl, prepare pudding to the directions (for pudding) on the package.  I use 1% milk.  Slice bananas into the pudding.  Refrigerate for about 15 minutes.

Breakfast Casserole

Original Recipe from:  Kay Johnson-Tomblin

My family absolutely loves this breakfast dish!  Since I’m not a real morning person, I make it the night before and then just pop it in the oven in the morning and bake.  An hour later I’ve got a great breakfast on the table!  Add a mixed fruit bowl, some juice and hash browns (if you’re in the mood) and you’ve got the most important meal of the day covered.  This dish is fabulous for a brunch, holiday breakfast, or just because you want something easy for a weekend morning.  Leftovers are a treat…especially on a Monday morning!  Enjoy!

Ingredients

1 loaf whole Italian bread (from the bakery section)

1 pound bulk breakfast sausage (I prefer Bob Evans)

9 eggs

3 cups milk

1.5 teaspoons dry mustard

1.5 teaspoons black pepper (I use fresh ground)

12 ounces shredded Colby-Jack cheese