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 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

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. 3 chicken breasts, cooked and chopped 2 heads fresh broccoli 2 cups chicken broth 1 stick butter ½ cup flour 1 cup evaporated milk 1 ½ cups milk ¾ … Continue reading Chicken Divan

A nice hot dinner on a winter’s day, not to mention a way to use up some leftover turkey. 12 ounces pork or chicken-apple sausage 1 cup onion, chopped 1 cup mushrooms, sliced 1 8-ounce can water chestnuts, sliced ¼ cup flour ⅛ teaspoon pepper 1 ½ cups chicken broth ¾ cup milk 1 package wild rice mix 2 cups cubed chicken or turkey Preheat … 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

Mixed vegetable and meat kabobs take some practice. They always look great on TV, but in the real world, meat and vegetables don’t cook at the same temperature or for the same length of time. In particular, when beef or chicken are fully cooked, onions will still be raw with burned edges, and tomatoes will be mushy. If you want to go to the trouble … Continue reading Kabobs

Olive oil 1 clove garlic 2 pounds sirloin, cut into small pieces ½ teaspoon fresh ground ginger Salt Pepper ½ cup beef broth 3 green bell peppers, sliced 2 onions, sliced 4 green onions, chopped ¼ cup soy sauce 1 tablespoon to ¼ cup sugar ¼ cup cold water 1 tablespoon cornstarch 8 ounces sliced water chestnuts Cooked rice In large skillet or wok, sauté … Continue reading Pepper Steak

One of the nephews requested this today for an upcoming family dinner, so I’m sharing it here. Serves 6-8, but see note below. ¼ pound mushrooms, sliced 1 medium onion, chopped ¼ cup butter 1-2 pounds round steak 1 teaspoon salt 1 can beef consommé, diluted with water to make 2 cups Maggi 1 cup sour cream 12-16 ounce package of wide egg noodles, cooked … Continue reading Beef Stroganoff