Now that hotdish and canned-soup cooking are cool again, here is one of Laura’s favorite recipes from one of her lifelong friends, Salley. Preheat oven to 350 degrees. Brown ground beef. In casserole, combine cooked beef with all other ingredients and bake for 20-30 minutes or until cheese is melted and bubbly. from Salley Imke Brand Continue reading Hamburger Casserole
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
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
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
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
A nice hot dinner on a winter’s day, not to mention a way to use up some leftover turkey. Preheat oven to 350 degrees; Butter a 2-quart casserole dish. Cook wild rice according to package directions; set aside. Brown sausage and onion; drain. Add vegetables and cook until tender. Add flour, pepper, broth, and milk; cook until bubbly and thickened, about 1 minute more. Add … Continue reading Sausage and Wild Rice Casserole
The writer Calvin Trillin once wrote that he and his sister Sukey were the only people he ever knew who ate at Nu-Way’s on Troost in Kansas City; we never knew anyone else who ate there either, but we stopped there for hamburgers nearly every time we came home from Starlight Theater on summer nights. Nu-Way on Troost has long since vanished, but there are … Continue reading Nu-Way Burgers
Around Our Table 