Jan’s Recipe Archive

December 2003

This recipe was provided by Joe McClure of Clarksville, TN. Joe is retired from the military and in addition to his other duties, he served as a steward on Air Force One during President Nixon’s term. Then when President Nixon stepped down he served under President Gerald Ford. He said this was his most requested recipe on every flight.

WALDORF SALAD

• 3 medium McIntosh apples, chopped
• 3 stalks celery
• ½ cup raisins soaked in warm water
• ½ cup chopped pecans or walnuts
• ½ cup small or sliced grapes
• 3 chopped red cherries for color
• ½ cup mayonnaise
• ½ cup marshmallow cream
• 1 tablespoon lemon juice
• sugar (if desired)

Mix mayonnaise, marshmallow cream, lemon juice, and sugar in a large bowl. Add all fruit and mix together. Keep chilled until ready to serve. Serves four. This is delicious!

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November 2003

PUMPKIN BUTTER

• 2 cups pumpkin puree
• ½ cup honey
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 1/8 teaspoon cloves
• ¼ teaspoon salt (optional)

Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough ladle into jars and refrigerate. Makes 1½ cups.

EASY AUTUMN BUTTER

• ¼ cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• ¼ cup whipping cream
• 1 cup softened butter

Beat the brown sugar, pumpkin-pie spice, and whipping cream into the softened butter. Keep refrigerated.

CROCKPOT APPLE BUTTER

• 8 cups applesauce
• 4 cups sugar
• 4 teaspoons cinnamon
• 2 teaspoons allspice
• 2 teaspoons nutmeg
• 2 teaspoons cloves

Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for 6 to 7 hours. (It isn't necessary to stir it.) Cool and place into containers. Keep refrigerated or it may be frozen.

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October 2003

Here’s a great autumn recipe sent to me by Ann Allen. You can try this dish at Thanksgiving instead of pumpkin pie.

PUMPKIN BREAD PUDDING

• 1 pound French bread
• ¾ cup granulated sugar
• 2 teaspoons pumpkin pie seasoning
• 3 eggs
• 3¼ cups milk
• 2 teaspoons vanilla
• 1½ cups canned pumpkin
• ¼ cup chopped pecans
• 4 ounces butter
• 1 cup light brown sugar
• ½ cup cream

Tear the bread into medium-sized pieces. Sprinkle on the granulated sugar and pumpkin pie spice. In a separate bowl, lightly whip the eggs. Whisk in the milk, vanilla, and pumpkin. Pour over the bread mixture. Toss well and allow to sit for 15 minutes. Preheat the oven to 350. Lightly oil a medium casserole dish. Add ½ half of the mixture. Sprinkle in the pecans. Top with the remaining mixture. Bake for 30 minutes or until lightly browned.

Prepare the sauce by melting the butter in a medium saucepan. Whisk in the brown sugar and cook for 3 minutes. Whisk in the cream and cook until smooth. Serve warm over the bread pudding. Serves 4-6.

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September 2003

I can’t claim credit for the following recipe (it came from one of my cookbooks) but I can attest to the fact that it’s good.

BANANA NUT BREAD

• ½ cup butter or margarine
• 1½ cup sugar
• 2 eggs, beaten
• 3 very ripe bananas
• 1 teaspoon baking soda
• 6 tablespoons buttermilk
• pinch of salt
• 2 cups all purpose flour, sifted
• 1 cup chopped pecans
• 1 teaspoon vanilla

Cream butter and gradually add sugar. Stir in eggs. Mash bananas in a separate bowl. Dissolve baking soda in buttermilk and add to bananas. Blend into butter mixture. Add salt and flour and mix well. Add pecans and vanilla and mix well. Pour into greased and floured loaf pan. Bake at 350 degrees for one hour and fifteen minutes.

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August 2003

Here’s one of my favorite summertime recipes that I think you’ll like too.

FROZEN FRUIT SALAD

• 2 eggs, slightly beaten
• ¼ cup fresh lemon juice
• ½ cup pineapple juice
• ½ cup sugar
• 2 unpeeled apples, chopped fine
• ½ cup chopped celery
• ½ cup crushed pineapple
• ½ cup chopped nuts (pecans, walnuts)
• 1 cup whipping cream

Combine first four ingredients. Cook in top of double broiler, stirring constantly until thick. Cool. Add next four ingredients. Whip cream and fold into above mixture. Pour into 9x12 Pyrex dish and freeze. Cut into squares and serve on lettuce leaf. Dot with mayonnaise if desired. Depending on the size of squares, this recipe should serve 9 to 12 people.

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July 2003

To me summertime is a time for picnics and outdoor gatherings. These are a couple of tried and true recipes that go well on these occasions.

CORN SALAD

• 2 cans whole kernel corn
• ½ cup chopped green pepper
• ½ cup chopped celery
• 1 jar pimentos, drained
• ½ cup chopped onion
• ½ cup sugar
• ½ cup cider vinegar
• 2 tablespoons prepared mustard

Drain corn and add green pepper, celery, pimentos, and onion.

In separate bowl mix together sugar, vinegar, and mustard. Pour over corn mixture. For best flavor, let chill overnight before serving.

MARINATED TOMATOES

• 4 large tomatoes, sliced
• 1/3 cup olive oil
• ¼ cup red wine vinegar
• 2 teaspoons parsley flakes
• 1 teaspoon chopped onion
• 1 teaspoon Italian dressing
• 1 teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon garlic salt
• ¼ teaspoon coarsely ground pepper

Arrange tomato slices in a shallow container. Combine remaining ingredients, mix well, and pour over tomatoes. Cover and marinate in refrigerator several hours or overnight. Provides eight servings.

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June 2003

This recipe is too complicated for me to have thought up myself...it came from one of my many cookbooks. I prepared it for Christmas dinner two years in a row. My son Corky loves it. Except for baking, this can be prepared a few hours ahead of time and refrigerated

JAN’S ARTICHOKE AND SPINACH CASSEROLE

• 8 oz. fresh mushrooms
• ¼ c. butter
• 1 tablespoon flour
• 2 tablespoons melted butter
• ½ cup milk
• 2-10 ounce packages of frozen, chopped spinach, cooked
• 1/8 teaspoon garlic powder
• ½ teaspoon salt
• 2-14 ounce cans of artichoke bottoms, drained
• 1 cup sour cream
• 1 cup mayonnaise
• ¼ cup lemon juice

Reserve several mushrooms. Sauté remaining mushrooms in ¼ cup of butter in saucepan, set aside. Blend flour into 2 tablespoons melted butter in saucepan. Stir in milk. Cook until thickened, stirring constantly. Add sautéed mushrooms, spinach, garlic powder and salt; mix well. Arrange artichoke bottoms in a 9 by 13 inch baking dish. Spoon spinach mixture onto artichoke bottoms. Combine sour cream, mayonnaise and lemon juice in bowl. Spread over spinach mixture. Top with reserved mushrooms. Bake at 350 degrees for 20 to 30 minutes or until heated through. Yield: 10 to 12 servings.

The following recipe is compliments of Cathy Nakos from Nashville.

PASTICHIO (GREEK LASAGNA)

Meat Mixture:

• 8 ounces tomato sauce
• 2 medium onions
• ½ stick of butter
• 2 pounds ground meat (can even be turkey)
• 4 tablespoons Romano cheese
• salt and pepper
• Greek seasoning
• cinnamon

Sauté finely chopped onions in butter until onion is transparent. Add meat and simmer until brown. Add tomato sauce and seasonings except cheese. Cook for 30 minutes, then add cheese and cook another 30 minutes. Put a thin layer of meat on the bottom of a 13 x 9 x 2 ½ inch pan. Save the remainder to layer between pasta.

Pasta Mixture:

• 12 ounces large macaroni or ziti
• 2 tablespoons salt
• pepper
• ½ stick of butter
• 2 egg whites
• 2 cups Romano cheese

Boil macaroni in salt/oil water for 9 minutes. Drain, melt butter and mix with pasta along with remaining ingredients above. Layer over meat mixture and alternate meat and pasta mixture until all is gone with pasta on top.

Cream Sauce:

• 5 cups milk (can be skim or 2%)
• 1 stick butter
• ½ cup flour
• 4 egg yolks (can be egg substitutes)
• salt and pepper

Melt butter and flour stirring constantly over low heat until blended. Warm milk and add slowly until smooth and thick like pudding. Add seasonings and blend egg yolks with some of mixture, then add to entire mix. Continue to stir until pudding like consistency. Cover entire pasta and meat mix.

Bake at 350 degrees for 1 hour or until cream sauce is caramel colored. Serve in squares.

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May 2003

The following recipes are compliments of Ann Allen of Sevierville, Tennessee.

KENTUCKY SWEET POTATOES

A touch of bourbon adds a nice punch to this recipe which serves 3-4.

• 2 pounds sweet potatoes
• 2 ounces butter
• 2 ounces bourbon
• 3 tablespoons orange juice
• 2 tablespoons light brown sugar
• ¼ teaspoon cinnamon

Peel and quarter the sweet potatoes. Place in a medium pan, cover with water, and boil until soft (about 30-40 minutes). Drain and add to a mixing bowl. Add the remaining ingredients. Whip until smooth. Place in a lightly oiled casserole dish. Bake at 350 degrees until lightly browned (about 30-40 minutes).

CHICKEN REUBEN CASSEROLE

• 1 large can of sauerkraut
• 6 chicken breasts, deboned and skinned
• 6 thick slices of Swiss cheese
• 1 regular size bottle of Thousand Island dressing

Drain the sauerkraut. Place the chicken breasts in a 9 X 12 pan. Pour ½ of the dressing over the top. Spread the sauerkraut and cover the chicken. Top with remaining dressing. (Add more if desired.) Then add cheese slices on top of the chicken. (Use more cheese if desired.) Heat oven to 350 degrees and cook chicken for 30 to 45 minutes or until done.

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April 2003

The following recipe is compliments of fellow Grand Ole Opry member Jim Ed Brown:

POACHED CHICKEN BREASTS WITH SAUCE BEURRE BLANC

• 6 half chicken breasts, skin on
• 4 quarts cold water (16 cups)
• 1 stalk celery cut into 3 pieces
• 1 medium carrot cut into 3 pieces
• ½ onion
  
  FOR THE SAUCE BEURRE BLANC
  
• 1 tablespoon shallot, finely chopped
• 3 tablespoons white wine
• 3 tablespoons red wine vinegar
• 4 ounces unsalted butter, cut into ½-inch cubes
• Fine sea salt and freshly ground white pepper to taste

1. Poaching liquid: Remove bones from chicken breasts and place bones in a large stockpot. Add water, celery, carrot, and onion. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain and return liquid to pot.
2. Chicken: Remove fillets from chicken breasts. Bring poaching liquid back to a boil, add chicken breasts, and simmer for 2 minutes. Add fillets and simmer 1 minute more. Remove from heat, cover, and let stand for 20 minutes. Transfer chicken to a warm platter and allow to rest for 5 minutes. Remove and discard the skin.
3. Sauce: In a small sauce pan combine shallot, wine, and vinegar; bring to a boil and reduce by half. Turn heat to very low and whisk in butter 2 pieces at a time until well combined and sauce is smooth and creamy. Season to taste with salt and pepper.
4. Slice chicken breasts on the bias, place on a warm dinner plate, and ladle 1 ounce of sauce on top.

Poached Salmon
Use salmon fillets or steaks. For the poaching liquid, use equal parts water, white wine, and fish stock. Follow method for poached chicken, simmering for 2 minutes and standing for only 10 minutes. Do not let rest but instead serve immediately.

Poached Scallops or Prawns
Use equal parts water, white wine, and fish stock for the poaching liquid. Follow method for poached chicken, but simmer the scallops or prawns for 1 minute and let them stand for 2 minutes.

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March 2003

The following is one of my own recipes that has been requested by several people. This is also my son’s favorite cake. ENJOY!

JAN’S STRAWBERRY CAKE

• 1 box white cake mix
• 1 (3 ounce) box strawberry gelatin
• 2/3 cup cooking oil (or applesauce for low fat)
• ½ cup milk
• 4 eggs
• 1 cup strawberries
• 1 cup chopped pecans

Combine the cake mix and dry gelatin mix, and to this add the cooking oil and milk. Add eggs, one at a time, beating on medium speed with electric mixer. Fold in strawberries and pecans. Pour into a 13x9x2 inch oblong pan (or 3 or 4 round cake pans) which has been greased and floured. Bake in 350 degree oven for 30 or 40 minutes or until toothpick in center comes out clean.

ICING

• 1 box confectioner’s sugar
• 1 stick softened margarine or butter
• ½ cup strawberry juice
• ½ cup coconut

Cream sugar and margarine or butter. Add strawberry juice and coconut. Spread on cake while still warm. I sprinkle approximately ½ cup chopped pecans and halved strawberries on the top for decoration. The amount depends on your personal taste.

The following recipe is from Darlene Austin.

CABBAGE WEDGE CASSEROLE

• 1 small head of cabbage
• 1½ pounds uncooked hamburger
• 1 cup chopped onion
• 2/3 cup uncooked white rice (not minute rice)
• 2 tsp. salt
• ¼ tsp. pepper
• 1 can of cooked tomatoes with juice
• (Cut the tomatoes in bit size pieces)
• 1 cup water

Cut cabbage into small sized wedges and place in a 3 quart casserole dish. Place hamburger, chopped onion, and rice in and around cabbage wedges. Sprinkle on salt and pepper. Pour tomatoes and water over all ingredients. Cover and bake at 350 degrees for 2 hours.

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February 2003

I "borrowed" this from one of my numerous cook books. It's a favorite of my granddaughter Mitsi and a "must have" on our Thanksgiving dinner table.

PINEAPPLE CHEESE CASSEROLE

• 2 -20 oz. cans of chunk pineapple
• 1 cup sugar
• 6-T. flour
• 2-cups sharp cheddar cheese
• 1/2 stick butter
• 1 roll Ritz crackers, crumbled

Drain pineapple, reserving juice. Combine flour and sugar, mix with juice
and stir into pineapple. Add cheddar cheese. Mix well and put into 1-1/2 quart casserole dish. Melt butter, stir in crumbled Ritz crackers and spread
over previous ingredients. Bake in 350 degree oven for approximately 30
minutes or until brown. Simple, but delicious!

P.S. I baked this on the Crook and Chase show. Lorianne taught me the "art" of crumbling the crackers.....you put them into a Ziploc freezer bag and stomp them. It works out all kinds of frustrations and eliminates another dirty dish!