Turkey Salad

Turkey salad is the best way to “finish up” a turkey dinner with all the trimmings.  This has become a time honored recipe.  Basically, it's combining the leftover turkey with the leftover relish plate.

 2 Lb. Turkey cut in ½” pieces            1 tsp Sage
3 -4 Tbsp Miracle Whip                      15-20 Green Olives chopped
4 stalks of Celery chopped                   Salt & Pepper
1 small Onion diced                           * Brown mustard (optional)

In sealable container mix turkey, celery, onion, and olives.  Do not make turkey pieces too small.  This is a salad to be tossed and savored, not pureed and spread.  Gently toss meat and vegetables.  Add Miracle Whip, sage, salt and pepper, and brown mustard if opted.  Mix gently and thoroughly.
Best when served on rye or wheat crackers

Best Ever Cupcakes

This is not a "one pot wonder" recipe, but the lady named in this recipe, Ruth Passaro, recently passed away.  She was 93 years old at the time of her passing.  She was quite a lady!  These are simply delicious.


The recipe for these cupcakes is from the kitchen of Ruth Passaro.  She and her family lived next door to us when I was a very young child, before we moved to the country.  I remember fondly, my four year old perspective of her kitchen.  It seemed she was always cooking or baking, and she had a radio in her kitchen that was on through the day, with “programs,” not just talk or music.  Ruth was quite the home maker, and as a child, I thought she was like a “movie or TV housewife.”  It was like living next door to the set of “Father Knows Best” and visiting with Jane Wyatt.  She taught me to knit and she made me the cutest little checkered apron.  She was a gracious hostess to a little preschool girl who wanted to do everything she was doing!
             1 ½ C Flour }                                                  1 C Water
             1 C Sugar }                                                      ½ C Oil
             ¼ C Cocoa }       mix                                      1 Tbsp Vinegar
             ½ tsp. Salt }                                                    1 tsp. Vanilla
             1 tsp. Soda }
                                             
                                                    Filling
              8 oz. Cream Cheese                                     1/3 C Sugar
              1 Egg                                                            Dash of Salt
              6 oz. Chocolate chips

Fill cup cake pans 1/3 full and add 1 tsp. Cream Cheese filling.
Bake @350 for 20-25 min.
      Now that I’ve shared a little jaunt down memory lane, this recipe is so wonderful, in the 70’s I tried it in a Bundt Pan and it made a wonderful bundt cake.  Through the years, I’ve misplaced my bundt pan, but I still make this recipe in cake form.  The special filling bakes right in and once it’s baked, I just drizzle a bit of melted semi-sweet chocolate over the top of the cake.  
                               Still, the Best Ever!

Chicken & Dumplings

  It's getting to be that season where a nice pot o' somthin' on the stove simmering just hits the spot!

                      

1 Chicken                                                         1 Tbsp. Sage
1 Onion chopped                                              4 Eggs
4 Stalks Celery                                                 1 ½ C Flour
Salt & Pepper                                                   1/3 C Corn Meal

In 8 qt. kettle, cover chicken with water, add onion, celery, sage and salt.  Bring to a boil, reduce heat and simmer at medium heat until chicken is fully cooked.  Remove chicken from water and refrigerate to cool.
In mixing bowl beat 6 eggs and add flour, salt and pepper.  When dough is thoroughly mixed sprinkle corn meal over the top.  The corn meal will prevent the dumplings from sticking.
Bring chicken stock in kettle to a boil.  Drop dough by teaspoonful into boiling kettle.  Stir to prevent sticking on bottom of pan or to other dumplings.  Reduce to medium heat and simmer until dumplings are tender.  When dumplings are tender, bone and piece cooled chicken and add to kettle.  Simmer 30 minutes on low heat and serve piping hot with favorite vegetable and/or salad.

Steak Stew

   this is perfect for the cuts of steak that are less tender!                

1 Pound Steak in 1” cubes                        3 Tbsp. Corn or Olive Oil
2 C. Water                                                 4 Potatoes cut in 1” pieces              
1 Pound Green Beans                                ½ Pound Carrots, sliced
1 Onion, chopped                                      8 oz. sliced Mushrooms
2 Beef Bouillon Cubes                              ¼ C. Flour
2 tsp. Steak Sauce                                      1 tsp. Garlic powder
¼  tsp. Horse radish   *                                Salt & Pepper                                            
      (according to taste)                               1 Bay Leaf (optional)

 Heat oil in Dutch oven or Stainless kettle. Combine flour, garlic powder, salt & pepper as coating for steak. Brown coated steak pieces in hot oil. When browned, add water, onion and bouillon cubes, and bay leaf if desired. Add potatoes, green beans, and carrots. Simmer for 45 minutes on med heat. Makes it’s own gravy as it simmers, so add more water only if needed to prevent sticking.
Add steak sauce and mushrooms. Simmer an additional 45 minutes to 1 hour, on low heat. It is ready to serve at this point, but the longer it simmers, the better it is.

Steak Stew is a hit anytime.  Venison is my favorite meat for this dish.  It is a wonderful hearty meal and a favorite in front of an evening fire after chores.