Until Google, we had no idea why Grammy called this Johnny Marzetti. Now we know it was named for a dish first served at an Italian restaurant in Ohio called Marzetti’s, probably in the 1890s. But we fell off our chairs laughing when we saw it described on Wikipedia as “an American pasta dish in the cuisine of the Midwestern United States.” This very simple … Continue reading Johnny Marzetti
Sauté onion in olive oil until it turns clear. Lower heat, and add turkey; cook through. Drain and rinse beans, and add to turkey along with tomatoes and chili seasoning to taste. Serve with hot pepper sauce, cheese, sour cream, cornbread, and spoons. Definitely don’t leave out the spoons. Continue reading Black Bean and Turkey Chili
In a large skillet or a Dutch oven, brown the ground beef with the green pepper and onion; drain fat. Add tomatoes, crushing with spoon, and spices. Drain and rinse beans and add to chili; heat through and serve. from Salley Cowherd Continue reading Salley’s Chili
There is a good reason why this dish became a cliché in the 1960s and 1970s – everyone served it because it was really, really good … even if the original version did call for Velveeta. Preheat oven to 325 degrees, and grease a 9 x 12 baking dish. Cook broccoli in chicken broth; reserve broth and chop broccoli into chunks. Layer chicken and broccoli … Continue reading Chicken Divan
In the 1970s, you’d find lots of recipes for “Chicken Dijonnaise,” when Grey Poupon became widely available in grocery stores. But Carla doesn’t like mustard much, and definitely doesn’t like Dijon mustards, so once she tried making this with the one mustard she does like: Woeber’s Sweet and Spicy. It turned out beautifully, which makes us suspect you can probably use any kind of fancy … Continue reading Chicken Cutlets with Mustard Sauce
This isn’t Jamie Oliver’s version – although we are determined to try that soon, because it sounds delicious. Nope, this is a childhood favorite from Stephenson’s Apple Farm Restaurant. We loved it – farm-style cooking, with apple cider pressed from the farm’s orchards while you waited for a table, and apple fritters, always, for dessert. We miss it still. In 2024, one of the Stephenson … Continue reading Chicken in Milk
Thaw the puff pastry for about 30 minutes. Roll it out to about 9 x 9; place onto baking sheet lined with parchment paper and prick the top. Refrigerate until the topping is ready. Preheat oven to 425 degrees. Sauté bacon; drain the grease from the pan, add olive oil/butter to the pan and sauté the onion until caramelized. In a food processor, combine the … Continue reading Bacon and Caramelized Onion Tart
In small saucepan, cover eggs with cold water; place over medium heat and bring to full boil. Turn off heat and let eggs stand for 20 minutes. Rinse eggs with cold water while shelling. Chop or slice eggs (you can use an egg slicer, but a pastry blender also makes quick work of this step). Before eggs cool off, mix with mayonnaise, dry mustard, rice … Continue reading Egg Salad
Preheat oven to 325 degrees. Butter a 9 x 13 casserole dish. Beat eggs lightly with a fork or spoon; mix in all other ingredients. Pour into casserole dish and bake at 325 degrees for 45 minutes. Tips: This recipe looks like it needs salt – but it doesn’t. The first time you make it, don’t add salt until serving. The salt in the three … Continue reading Cheese and Spinach Casserole
The usual rule for the necessary number of eggs is two per person plus one for the pan. But we’ve found that four eggs works nicely for two people. Melt butter in small saucepan. Beat eggs, milk and Lawry’s salt together until well mixed. When the butter bubbles, add egg mix to pan and start stirring gently. Remove eggs from pan when they are set … Continue reading Carla’s Scrambled Eggs
Around Our Table 