Smothered Steak

Original Recipe from:  Bernie Thrush-Bowers

Aunt Bernie loved to share recipes.  She was a very generous soul and believed that whatever she gave would come back to her tenfold.  Her kitchen and dinner table were always a place of joy, full of love and laughter.  This recipe is for your Cock Pot.  Put all the ingredients in the Crock Pot in the morning and come home, after a busy day, to dinner ready to go right on the table.  Family dinner doesn’t have to be hard or time consuming…they should be full of love and laughter!  Enjoy!

Ingredients

1-1/2 pounds Chuck or Round Steak cut in strips

1/3 cup Flour

1 teaspoon Salt

1/3 teaspoon Pepper

I large Onion, sliced

1 Green Pepper, sliced

16 ounce can stewed or diced Tomatoes

4 ounce can sliced Mushrooms, drained

3 tablespoons Soy Sauce

10 ounce package frozen French Style Green Beans

Directions

Put Steak, Flour, Salt and Pepper in the Crock Pot.  Stir well to coat the steak.  Add remaining ingredients.  Cover and cook on high for 1 hour and then on low for 8 hours, or on high for 5 hours.  Serve with rice.  

Chicken Casserole

Original Recipe from:  Virginia Bowers-Johnson

This is a very quick and easy casserole from my mother’s recipe collection.  If you cook your chicken ahead of time, this recipe only takes a few minutes of prep time.  It’s perfect for a busy week night dinner.  Add a vegetable or two and you have an easy meal the family will love.  It’s also a great recipe to use left-over turkey during the holiday season.  Enjoy!

Ingredients

1 Chicken, cooked

2 cups Chicken Broth (from the cooked chicken)

1 can Cream of Chicken Soup

1 cup Mayonnaise

1 package Stove Top Stuffing (chicken flavor)

Directions

Boil Chicken; reserve 2 cups of the Broth.  Take Chicken off the bone and cut (or tear) into chunks.  Place Chicken chunks in 2 quart casserole dish (spray bottom of casserole dish with oil spray). 

In a small mixing bowl, combine the Soup and Mayonnaise, blend together.  Pour over Chicken.  Add 1 package of Stove Top Stuffing Mix dry.  Pour Chicken Broth over top of stuffing. 

Bake in 325 degree oven for 30 minutes.

Easy Chicken Pot Pie

Original Recipe from:  Doris Ann Griffin-Swiger and Margaret Johnson-Hendirx

I’m not sure who had this recipe first, but I do believe both my aunt and my sister deserve the credit for this recipe.  This is a very good…and easy….pot pie.  It’s also very budget friendly!  When I was a working mom, I would cook and prep as much as I could over the weekend so that during the week, I was just putting dishes together and cooking the meals.  If you boil a whole chicken and cut up the meat, you will find that you can get at least two casseroles out of one chicken.  With all of the prep work done, I actually had time during the week to put a home-cooked meal on the table for my family.  This is also a recipe that the kids can help with. Younger kids can help; teenagers can actually put it all together and do the cooking for you.  Studies have shown that the more involved kids are in the kitchen, the less picky they are about what they will eat.  Enjoy!

Ingredients

1-2/3 cups frozen Mixed Vegetables, thawed

1 cup diced, cooked Chicken (Note:  I use 2 cups for a meatier pie)

1 can Cream of Chicken Soup

1 cup Bisquick baking mix

1/2 cup Milk

Directions

Heat oven to 400 degrees.

Mix Vegetables and Chicken Soup in an ungreased 9 inch Pie Plate.  In a medium mixing bowl, stir remaining ingredients with a fork until blended.  Pour into Pie Plate.  Bake 30 minutes or until golden brown.  

Makes 6 servings.

Pork Chop Bake

Original Recipe from:  Margaret Johnson-Hendrix

My sister, Margaret, always had the best recipes.  Margaret is a very precise cook.  She follows a recipe to the exact instructions.  So when you got a recipe from her, it was always very thorough.  She also never shared a recipe that she had not tried, either to make or at least to have eaten it.  If she recommended it, it was going to be good!  I hope you and your family like this dish.  Enjoy!

Ingredients

6 Pork Chops, 1 inch thick

4 medium Potatoes, uncooked, pealed, and thinly sliced

4 ounce can Sliced Mushrooms

1 cup Water

1 envelope Onion Soup Mix

Directions

In a large skillet, brown Pork Chops, drain on absorbent paper.

In a buttered 2 quart oblong baking dish layer the potatoes, mushrooms, and chops.

In a small bowl, combine the Water and Soup Mix.  Mix thoroughly.  Pour over the meat.  Cover with foil (or lid).  Bake 1-1.2 hours or until potatoes are tender, at 350 degrees.

Quiche Lorraine

Original Recipe from:  Virginia Bowers-Johnson

My mother loved to make Quiche for her ladies luncheons.  Evidently the men in her life didn’t appreciate quiche, so she saved it for her lady friends.  She would make the quiche, a delicious salad (like Wilted Leaf Lettuce or a Spinach Salad), and a decadent dessert (such as a Coconut Cake or Mini Cheese Cakes), and a pot of tea.  Now that you have a menu in mind, schedule a lady’s luncheon for your friends and have a lovely afternoon together.  Enjoy!

Ingredients

1 Pie Crust (uncooked)

6 slices Bacon

3/4 cup shredded Swiss Cheese

Pinch of Nutmeg

5 Eggs

1-1/2 cup light Cream

Salt

Chopped Parsley

Directions

Cook Bacon thoroughly but not too crisp.  Crumble and arrange in pie shell.  Add Cheese and Nutmeg.  Beat Eggs and Cream together lightly, season with salt to taste and add Parsley.  

Bake in 370 degree oven until set and knife comes out clean when inserted 1-1/2’ from center.  Approximately 30-35 minutes.  

Summer Savory Casserole

Original Recipe from:  Lucy Griffin-Bowers

This recipe is from my grandma’s 1950’s era recipe collection.  Grandma loved vegetables.  She was very creative with them and cherished getting farm fresh produce.  She never really thought the grocery store selection was up to par.  Of course, I agree with her.  I always get my vegetables from the local farm stands.  Wherever you get your vegetables, make sure they are fresh and ripe.  This easy casserole is delicious and a good use for left over Squash!  Enjoy!

Ingredients

1 medium Onion, chopped

1 Green Pepper, chopped

2 tablespoons Vegetable Oil

2 cups cooked squash

2 tomatoes, diced

1 small can whole Corn

Salt and Pepper to taste

1 teaspoon Paprika

1 cup Long Horn Cheese, grated (or Cheddar Cheese)

Directions

In a large skillet brown the Onion and Green Pepper in Oil.  Add Squash, Tomatoes, Corn, Spices and Cheese and mix together thoroughly.  Cook over medium heat until tender and cheese is melted. 

Kim’s Tater Pizza

Original Recipe from:  Kim Ashbrook

The Ashbrook household is a busy one, and they need to be efficient time managers.  They also believe in eating dinner together around the kitchen table.  Kim and John have learned to cook with leftovers in mind and making tomorrow’s dinner out of today’s work.  Potatoes are very versatile as this recipe shows. Your family will never believe they are eating leftovers!  Kim posted a picture of this pizza on Facebook a few days ago.  That picture made her friends drool, and prompted more than a few requests for the recipe.  Make this dish for your family today, they will love it!  Enjoy!

Ingredients and Directions

You can make Loaded Mashed Potatoes for dinner a night or two before making this pizza.  Just make extra to save for leftovers to use in this recipe….or….you can make fresh Loaded Mashed Potatoes as follows.

Loaded Mashed Potatoes

6 large potatoes, peeled, boiled until tender and drained; then add back into the pot on low heat. Note: Kim uses Yukon Gold’s or Baby Reds.  If using Reds, do not peel. 

Beat with mixer and add the following into the potatoes:

2 tablespoons minced Garlic

1 stick Unsalted Butter

1 teaspoon Salt

2 teaspoon Pepper

1 tablespoons Sour Cream

1/4 cup Bacon Bits

1/8 cup Chives or Green Onion

1 cup Sharp Cheddar Cheese

Let cool until room temperature.  Note:  If you are using leftover loaded mashed potatoes, heat them in a small pot (with oil on the bottom of the pan to create a non-stick surface) stirring often, then let cool to room temperature.

While the potatoes are cooling, prepare the crust as follows. 

Crust

2-1/2 cups Bisquick

2/3 cup hot Water

Mix crust ingredients thoroughly

Coat a pie pan with 2 tablespoons Olive Oil.  Fill pan with crust mix.  Form crust covering the pie pan as even as possible.  Bake in 425 degree oven for 12 minutes.  Let cool.

Final Steps

Put warmed/room temp taters in baked crust and top with Bacon Bits, Chives and Cheese.  Bake in 350 degree oven until golden brown (about 15 minutes).  Slice and serve with a dollop of Sour Cream on top. 

Mexican Lasagna

Original Recipe from:  Kay Johnson-Tomblin

Years ago one of my coworkers brought in a Mexican Lasagna for an employee potluck event.  It was the tastiest dish there that day.  From that first bite I decided to figure out how she made it and try it out with my family.  At first they laughed…Mexican Lasagna…really Mom!  Then they tasted it.  Their laughter turned into complements.  It became a most requested dish by my kids after that first taste.  Try this dish for your family or your next potluck event.  It is very easy to make.  Enjoy!

Ingredients

1)  1 can Diced Tomatoes with Green Chilies

2)  2 cans 14.5 ounce Refried Beans

3)  1/2 Jar of Salsa (mild, medium or hot)

4)  4 ounces Taco Sauce

5)  1 1/2 pounds Ground Beef (cooked and drained)

6)  2-3 bags of shredded Cheese (Colby/Mexican blend)

7)   1 bag of Tortilla Shells (soft)

Directions

Use a 9x13x2 casserole or baking dish

1)  Mix items 1-5 together

2)  Start by putting a layer of the Mix on the bottom of your baking dish.

3)  Add a layer of Cheese

4)  Put 2 Tortilla shells on top of the Cheese

5)  Repeat Steps 1-4

6)  When you get to the top of the dish, make sure you have the Mixture on top and smother with Cheese.

Bake in 350 degree oven for 34-40 minutes.  

Daddy Mac

Original Recipe from:  John Ashbrook

John and Kim Ashbrook represent the Tennessee branch of my village.  Kim and my daughter went to middle school together.  The Ashbrooks are a typical young family…busy with work and kids and the stresses that go along with life in our times.  Additionally they live far away from their friends and family.  They impress me because they include their kids in almost everything they do…from volunteering at a local food bank to cooking and baking.  They know the meaning of family meal time and are teaching their boys the value of spending time together as a family. 

John often makes this meal when Kim is working.  He and the boys prepare the meal together and have a great time in the kitchen.  This recipe is John’s creation and I am honored to include it in Kay’s Village Recipes collection.  I hope you will make this dish with and for your family just like John does.  Enjoy!

Ingredients

2 cups Elbow Macaroni

1/4 cup Butter

1/2 cup Bread Crumbs

1 pound Ground Beef (plus seasonings)

2cups Milk

8 ounces shredded Colby Jack Cheese

8 ounces shredded Sharp Cheddar

Directions

Baked Chicken with Stuffing

Original Recipe from:  Kay Johnson-Tomblin

Here is another one of my favorite “working mom” dishes.  This recipe just takes a few minutes of your time and the oven does all the work for you.  This leaves you time to get all your other “stuff” done.  Add a vegetable and some biscuits and you’ve got an easy family dinner with every little effort.  The most important part is you not too tired to enjoy the meal or your time with your family.  This is also a recipe that older kids can start for you while you’re on your way home from work.  Enjoy! 

Ingredients

3-1/2 pounds Chicken, cut up

1 teaspoon Salt

1/2 teaspoon paprika

1/8 teaspoon fresh-ground Pepper

3 tablespoons Butter or Margarine

1 package Stove Top Stuffing, Chicken Flavor

1/4 cup Butter or Margarine

1-1/2 cups Water (hot)

Directions

Wash and dry Chicken pieces.  Place Chicken pieces in a shallow baking pan, skin side up.  Sprinkle with Salt, Pepper, and Paprika.  Dot with Butter or Margarine.  Bake in 400 degree oven for 40 minutes.

Meanwhile, combine hot water, 1/4 cup Butter or Margarine, and contents of the Seasoning Packet in a bowl.  Stir to melt Butter.  Add bread crumbs and stir until moistened. 

After 40 minutes of baking, move the Chicken pieces to one side of baking dish.  Baste Chicken with pan drippings.  Mound stuffing on the other side of the pan.  Bake an additional 20 minutes. 

Tip:  Combine your spices in a spare salt shaker to season your meats.  This trick makes the spices “sprinkle” more evenly and is really easy for the kids to help you.  According to my parents, no child was too young to learn to cook….with supervision, of course. 

Virginia’s Breakfast Casserole

Original Recipe from:  Virginia Bowers-Johnson

My mother was the first person I knew to make a breakfast casserole and this was the recipe.  I remember when she made this, she was so happy to be able to make an easy breakfast in which all the food was ready for the table at the exact same time.  What a treat that was for her.  She could sit down with the family and enjoy her breakfast.  While this recipe is similar to my Breakfast Casserole this one uses crescent rolls instead of bread.  It also has a shorter baking time.  Try them both and then let me know which one is your favorite.  Enjoy!

Ingredients

1 pound ground sausage, cooked and drained

1 refrigerator tube of Crescent Rolls

2 cups Mozzarella Cheese, shredded

4 Eggs

2/3 cup Milk

Salt and Pepper to taste

Directions

Press Crescent Rolls in a 9x13x2 inch baking pan, sealing the seams.    Cover with Sausage and Cheese. 

Beat Eggs, Milk, Salt and Pepper.  Pour over top of the casserole.

Bake in 425 degree oven for 15 minutes or until set.  Note:  reduce the heat if using a glass baking dish.

Chuck Wagon Mac Casserole

Original Recipe from:  Kay Johnson-Tomblin

This was one of my stand-by recipes when I was a working mother and dinner needed to be fast and easy to make.  Add a salad and you’ve got a complete meal in less than the time it takes to order out.  Get the kids involved and have some fun together in the kitchen.  Enjoy!

Ingredients

1 pound Ground Beef (us can substitute with Ground Turkey)

Salt and Pepper to taste

1/2 cup chopped Onion

1/2 cup chopped Celery

1/4 cup chopped Green Pepper

1 can Corn (drained)

16 ounces canned Tomatoes

1 box Macaroni and Cheese

Directions

In large skillet brown the ground meat, onion, celery and green pepper.  Drain well.  Add corn and simmer for 20 minutes.  While this mixture is simmering, prepare the Macaroni and Cheese according to package directions.  Add prepared Macaroni and Cheese and stir well.

Cheesy Potato Casserole

Original Recipe from:  Pam Tomblin-Schultheis

This recipe has actually been around our family, and probably yours, for many years.  My daughter, Pam, has made it her own by making it with fresh potatoes instead of the frozen southern hash browns the original recipe called for.  As with most improvisations, Pam did this because she was out of the frozen potatoes and decided to try it with fresh instead.  The end result was a much better, more flavorful casserole.  Now when she makes this dish for family dinners, I always request that she make it with “real” potatoes…..it’s the only way I like it now.  The big lesson from this story is that you should never be afraid to try something different or to improvise with your cooking; you might just create your new favorite dish!  Enjoy!

Ingredients

4-5 cups Potatoes peeled and diced (or one, 2lb, bag frozen Southern Style Hash Browns)

2 cups shredded Cheddar Cheese

1 stick Margarine

1 palm of Onion Flakes

1 can Cream of Chicken Soup

1 pint Sour Cream

Baked Macaroni and Cheese

Original Recipe from:  Doris Bowers-Swiger

Macaroni and Cheese is one of the best comfort foods available to us.  Aunt Doris is well known for her recipe and shared it with my mother.  A good variation of this recipe is to add some leftover ham before baking and then you’ve got a main dish sure to please.  Enjoy!

Ingredients

8 ounces Elbow Macaroni

1/4 cup Butter

1/4 cup Flour

1 teaspoon Salt

1/8 teaspoon Black Pepper

2 cups Milk

8 ounces shredded Cheddar Cheese

2 cups diced Ham (optional)

Directions

Preheat oven to 375 degrees.

Cook Macaroni as package directs and drain.  Meanwhile, melt Butter in medium saucepan, remove from heat.  Stir in Flour, Salt and Pepper, blend until smooth. 

Gradually stir in Milk.  Return to the stove burner and bring to a boil, stirring constantly.  Reduce heat and simmer mixture 1 minute.  Remove from heat.

Stir in 1-1/2 cups Cheddar Cheese and the Macaroni (add Ham if desired).  Pour into 1-1/2 quart casserole dish.  Spring the rest of the Cheddar Cheese on top.

Bake in 375 degree oven for 15-20 minutes or until cheese is golden brown.

Scalloped Potatoes

Original Recipe from:  Doris Bowers-Swiger

Aunt Doris is a great cook…which means these Scalloped Potatoes are awesome.  Tasty just the way the recipe states…but even better when you add some leftover ham to the mix, then is just delicious!  Enjoy!

Ingredients

2 tablespoons Butter

2 tablespoons Flour

2 teaspoons Salt

2 cups Milk

6 cups sliced Potatoes

2 cups ham pieces (optional)

Directions

In a large sauces pan, blend flour into melted Butter and Salt.  Add Milk, sliced Potatoes and Ham pieces (optional).  Cover and let simmer 7 minutes. 

Pour into a casserole dish and bake uncovered in a moderate oven (350 degrees) for at least 45 minutes. 

Broccoli Casserole

Original Recipe from: Bonnie Tomblin

Bonnie Tomblin lives West Virginia, and tells me this is her most requested recipe for any potluck event! Once I tried it, I understood why everyone asks Bonnie to “make up a batch”. This recipe also works well for holiday dinners. Easy to make ahead of time and bake just before serving. Enjoy!

Casserole Ingredients

2 pound package of frozen Broccoli (or 1 large head of fresh)

2 jars Homestyle Chicken Gravy

2 packages Stove Top Stuffing (Chicken flavor)

1 jar sliced Mushrooms

Topping Ingredients

1 can French Fried Onions (small or large size depending on your taste, I use the large)

2 cups shredded Mild Cheddar Cheese

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.

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

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)