A 1960s throwback, but we loved it whenever we could talk Ania into making it. Preheat oven to 350 degrees. Coat chicken with flour and brown in oil, then place in 9 x 13 baking pan skin side up. Season with salt and pepper. Drain pineapple, reserving juice; add water to make 1 ¼ cups liquid. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, ginger, … Continue reading Chicken Waikiki
Carla is deeply suspicious of any recipe that includes potato chips (except for peanut butter and jelly sandwiches with chips in the middle – honestly, try it, tastes great), but Ania loved this. Preheat oven to 400 degrees. Mix all ingredients except cheese and potato chips. Spread in baking dish; top with cheese, then chips. Dot with sliced olives. Bake at 400 degrees for 20-25 … Continue reading Baked Chicken Salad
Remove stems from mushrooms and clean; slice. Add oil to saucepan or wok and stir-fry chicken for 1-2 minutes over high heat; add mushrooms and cook another minute. Add salt, pepper, garlic and ginger and cook one minute more. Add zest, red pepper, water chestnuts and scallions. Cook another minute, then add hoisin sauce and toss to coat mixture evenly. Place chicken on serving plate … Continue reading BBQ Chicken Lettuce Wraps
Sauté chicken breasts in olive oil on very low heat, turning frequently until chicken is very lightly browned and cooked through. Cut into strips. While chicken is cooking, cook and drain pasta. In sauté pan, make a roux from butter and flour. Add chicken broth, then Parmesan cheese to taste. When sauce is thickened, slowly stir in cream – about a cup. Add chicken strips … Continue reading Chicken Alfredo
We offer no apologies for including recipes with canned soup or biscuits in them – the oldest three siblings are baby boomers, and all of us grew up on this stuff. Agreed, most would be better with scratch-made sauces. But canned soups are popular again, so enjoy the grandma vibe. 1 can cream of chicken soup 1 large can mushrooms (stems and pieces, or, better … Continue reading Canned Chicken and Biscuits
Most cultures have a meat-filled pastry: calzones, pasties, pierogies, empanadas, dumplings among them. This is the Eastern European-Slavic version from our “satellite sister,” Jennifer Epps Grasela, Ania’s college roommate and lifelong best friend. This recipe takes about five hours’ work from start to finish, but the result is totally worth it. Bierocks do freeze well, and reheat well in the microwave; we think one day … Continue reading Bierocks
It sounds weird (really, even after having eaten it, it still sounds kind of awful), but it makes delicious comfort food on a cold night. It’s wonderful with cornbread. And in a year when beef prices have blown holes through supermarket ceilings, it’s nice to find a great recipe for an unloved and unlovely cut of meat. Sear the pork steaks on high heat; salt … Continue reading Baked Pork with Green Beans
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
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
Around Our Table 