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

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

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

In large skillet or wok, sauté garlic in oil. Add beef and cook for 5 minutes. Add ginger, salt and pepper; then broth, bell peppers and onions, and cook. In small separate bowl, mix soy sauce, sugar, water and cornstarch; when mixed, add to beef and cook until thickened. Stir in water chestnuts and serve over hot rice. from Marshall and Curt Johnson (pictured above, … 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. Trim beef and cut into strips; dredge in flour. Sauté mushrooms and onions in half of butter; remove from pan. Melt rest of butter in the pan and brown the beef strips. Add salt and consommé. Simmer, stirring occasionally until meat is … Continue reading Beef Stroganoff