Common Cuisine |

Here’s a hearty old-fashioned fall stew recipe, just like grandma used to make. I made this for my family and they loved it! I pureed the cooked vegetables and added them back into the broth for added nutritional value. Also had to add more water because the broth got really thick after the puree was added. But the taste was heavenly! Oh, I also added a fistful of fresh thyme to the seasoned cooking water, which I think made this dish taste restaurant-special.

• 1 whole chicken
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup shortening
• ½ cup milk

Place chicken in large stock pot and fill with water to cover. Season water with poultry seasoning, salt, pepper, onions, carrots and celery. Bring to a simmer, and cook on the stovetop for 2 to 3 hours until tender. Cool chicken, remove from bone and set aside. Strain broth, if desired. Return deboned chicken to broth.

For dumplings, combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll out to about 1/8 inch thickness and cut into 1-inch squares, 1 to ½ inch strips, or diamonds. Sprinkle lightly with flour.

Bring chicken and broth to a boil. Drop dumplings into broth, cover and simmer about 8 to 10 mnutes. Adjust seasonings.

Serves 8.

This is a good protein-intensive breakfast for a large family or overnight guests, especially those who enjoy a taste of the Southwest. It is also a good carry along for breakfast or brunch potlucks. Start the night before, and then plan to serve breakfast about 90 minutes after removing from the refrigerator in the morning.

• 1 pound bacon
• 2 Tbsp butter
• ½ onion, chopped
• 3 tbsp roasted red peppers, chopped
• 1 (4 oz) can chopped green chilies, drained
• 7 thick bread slices, cut into 1” pieces
• 1 ½ cups shredded Cheddar cheese
• 1 ½ cups shredded Monterey Jack or pepper jack cheese
• 8 eggs
• 2 cups milk
• ½ tsp chili powder

Cook bacon in skillet over medium high heat, turning occasionally. Drain on paper towels. Crumble.

Melt butter in skillet. Add onions and cook and stir until translucent, about 4 minutes. Stir in peppers and chilies. Remove from heat and set aside.

Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture.

Grease a 13 x 9 glass dish. Arrange bread cubes in bottom of pan. Sprinkle crumbled bacon and cheeses over bread. Pour egg mixture evenly over all. Cover and refrigerate at least 3 hours or overnight.

Remove from refrigerator and let stand for 30 minutes.

Preheat oven to 300. Remove cover and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving.

Serves 14.

When I first tried this, I thought I had died and gone to heaven. It could easily serve as a main dish, but also makes a great choice for a potluck.

2 Tbsp butter
3 cups elbow macaroni
2 12 oz cans evaporated milk
1/3 cup milk
2 eggs
1/2 tsp seasoned salt
1/4 tsp garlic powder
1 lb (4 cups) shredded cheddar cheese
1/2 lb (2 cups) shredded jack cheese
salt and pepper

Preheat oven to 375. In a large pot, cook macaroni to al dente (barely done). Drain, and return to pot; toss with butter.

In a medium bowl, stir together milks and eggs. Add seasoned salt, garlic powder, 1 tsp salt and 1/2 tsp pepper. In another medium bowl, combine cheeses.

Layer 1/3 of the noodles in a 13″ x 9″ baking dish, cover with 1/3 of the cheese. Repeat two more times with remaining noodles and cheese. Pour milk mixture over all. Sprinkle with paprika.

Bake 35-45 minutes until top is lightly browned. Let sit 10-15 minutes before serving. Serves

This dish can be as everyday as a comforting bowl of chicken noodle soup. Or switch the fillers and presentation to make it company special. Two options are presented below.

SPECIAL: Serves 8

• 1 can cream of chicken soup

• 1 can chicken broth
• 1/4 tsp black pepper
• 1/2 cup Parmesan cheese
• 8 oz fresh sliced mushrooms
• 2 small fresh zucchini, diced
• 1 can water-packed artichoke hearts, drained and coarsely chopped (optional)
• 4 cups cut-up cooked chicken (about 4 breasts, or 1 whole bird)
• 1 pound whole-wheat rotini, cooked and drained
• 1 cup shredded Mozzarella cheese
• 1 small can french fried onions

Preheat oven to 400 degrees.

In a medium bowl, combine soups, pepper, and Parmesan cheese. Place cooked noodles, mushrooms, zucchini, artichokes and chicken in a large bowl. Pour soup mixture over noodle mixture, and gently stir to combine.

Portion into eight individual 2 cup ramekins or oven-proof bowls. Place on a cookie sheet, and bake for 15 minutes until bubbly. Top with shredded cheese and onions, and cook for 5 more minutes.

Serve.

SIMPLIFY: Serves at least 8

• Use any kind of cream soup you have on hand
• Use 2 cups frozen mixed vegetables, instead of mushrooms, zucchini and artichoke hearts
• Use cheddar instead of mozzarella cheese
• Stir everything together and place in 3 qt. casserole dish
• Bake at 400 for 25 minutes. Top with cheese and onions, then serve.

Whether you choose to make this special or simple, your audience will be delighted. May you be empowered to make similar variations to your own favorite recipes!

I was not sure I was going to like this, so I will not be offended if you have the same first impression. But I promise you it all just melts together and comes out tasting quite exotic. Make it for yourself to test it first, but consider that this is a great way to feed a lot of people economically. Give your party a luau theme, make up a banana-boatload of pina coladas, and hula the night away to the soundtrack of a steel drum band!

From the kitchen of Leigh Neaves

• cooked white rice

• chicken, cooked and shredded
• pineapple juice
• chow mein noodles
• celery, finely chopped
• white onion, finely chopped
• Campbell’s Golden Mushroom soup
• milk
• crushed pineapple
• shredded coconut
• slivered almonds

Marinate chicken overnight in pineapple juice.

Preheat oven to 350. Place chicken in baking pan, pour more juice over top, and bake for 2 hours. Cool, then shred with fork.

Mix condensed mushroom soup with just enough milk to make gravy consistency.

To Serve, layer in order: Rice, Chicken, Chow Mein Noodles, Celery, Onion, and Gravy. Add second layer of Noodles. Top with Pineapple, Coconut and Almonds.

• 1 package chicken-flavored stuffing mix
• 4 boneless skinless chicken breast halves
• 1 can condensed cream soup (chicken, celery, or mushroom flavor)
• 1/4 soup can milk (about 1/3 cup)

Preheat oven to 400.

Cut each chicken breast half in half and place in a glass baking dish.

Stir together condensed soup and milk.

Prepare stuffing mix according to package directions, but instead of letting it stand, immediately spoon it into the spaces around the chicken pieces. Pour soup mixture over chicken.

Cover dish with foil; bake 20 minutes. Remove foil and bake an additional 10 minutes or until chicken is completely white.

Serves 4 really hungry people, or 6 to 8 with a couple of generous side dishes such as steamed broccoli and rolls, or salad and fruit.

• 2 cups uncooked elbow macaroni
• 1 can condensed cheese soup (cheddar, fiesta nacho, southwestern jack, etc)
• ½ cup milk
• 2 cups shredded cheddar or jack cheese
• 1 (14 oz) can cut-up tomatoes, or 1 cup salsa

Preheat oven to 350°. Cook macaroni according to package directions; drain. Mix together soup and milk, then stir in cheese and tomatoes.

Stir macaroni into cheese mixture and pour into greased 9″ x 13″ glass baking dish. Bake for 40 minutes until lightly browned.

Serves 4 to 6.