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LINDA’S LEFTOVER BUNS

Yep, it’s a strange title, but that is really what this recipe is!

When I have hot dog or hamburger buns that are getting older, and not being used for another dish (such as bread pudding).  I butter lightly each half of the buns, and put on a sheet of tinfoil under the stoves broiler.  I shift them around, as some areas cook faster than others, but basically, I “toast” the buns.  They end up nice and crispy, and I have never yet had any leftovers!  This is also great with homemade soup!

CHEESEBURGER CASSEROLE

1 lb ground beef
1/2 cup chopped onion
8 oz can tomato sauce
1/4 cup catsup
1/8 tsp pepper
1/2 lb (8 oz) sliced American cheese
1 can refrigerated biscuits (10 per can)

Brown beef and onions in skillet; drain off fat.  Add other ingredients, except the cheese and biscuits.  Alternate meat mixture and cheese slices in ungreased 1 1/2 quart casserole.  Arrange biscuits around edge of casserole.  Bake at 375 to 400 degrees (I use 375 as I have a hot oven) for 20 to 30 minutes, or until biscuits are golden brown.

Note: Now you can buy the cheese already sliced, but you will pay for the service of slicing or shredding.  The best way is to buy your American cheese in a “loaf” shape, and buy a $1 cheese cutter at an outlet store, and slice your own cheese.  It’s the same for the shredded or grated cheese; I use my Mom’s metal graters from the 1950’s, but you can buy them cheaply (probably in plastic) in the outlet stores also.  When you are in the mood, you can shred cheese and freeze it for future use.

CREAMED CHICKEN

After you have a meal of a chicken you roast, this is perfect to use up the leftovers!

2 tbsp butter
1/2  cup chopped celery
1 1/2 tsp chopped onion
1 tbsp chopped green pepper
Salt to taste
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup mik
1 1/2 cups cooked, diced chicken

Cook celery, onion and green pepper in butter.  Blend in flour.  Stir in broth and milk, using a wire whisk to keep things from getting lumpy.  Cook till smooth, stirring, and add chicken.  Serve over hot noodles, rice, or toast.

Note: I use dried onions and green pepper usually, as they are the best value to me and give no waste.  I rehydrate them in water in a measuring cup, then pour off all of the water before using.

CRISPY BAKED FISH

1 lb cleaned and washed fish fillets
2 tbsp oil
1/3 cup corn flake crumbs
Salt and pepper if desired

Wash and dry fish.  Dip in oil.  Coat with crumbs.  Arrange in single layer in shallow pan.  Bake at 400 degrees for 10 or more minutes without turning or basting.  Fish is done when it flakes with a fork.

Note: my husband, John, was looking over my shoulder as I typed this recipe.  He said, if you can afford it, there is a product on the market called “Shore Lunch”; it is the best thing to coat fish and fry in a pan you will even find.  Just thought I should pass this tid bit along from the master fisherman himself!

Question: does anyone have the copycat recipe for “Shore Lunch”?  That would be a great one to have for all of us!

SCANDINAVIAN BROWN CABBAGE SOUP

1 large head cabbage, cored and shredded
1/4 cup butter
2 tbsp brown sugar
1 quart bouillon, or more, depending on thickness of soup desired
1 tsp salt
1/2 tsp pepper
1/4 tsp allspice

In a deep kettle, brown cabbage in hot butter.  The color should be a light brown, stir occasionally.  Add sugar and cook until sugar is dissolved.  Add bouillon, salt, pepper and allspice and simmer, covered, about 1 hour.  Serve with or without dumplings.

Linda’s note: You can use bouillon cubes (chicken, most likely) and water to make the bouillon, and the recipe for dumplings is on the back of any biscuit mix box.

APPLESAUCE BUNDT CAKE

My dear departed friend, Rosemary Angell, made this recipe a lot.  We always loved it over coffee on a wonderful weekend of visiting.  How I miss that gal!

1 regular size package yellow cake mix
2 cups applesauce
3 eggs
1/2 cup sugar
2 tsp cinnamon

Grease bundt pan and coat with 1/3 of the cinnamon/sugar mixture.  Pour 1/2 the batter in pan and sprinkle with 1/3 the cinnamon/sugar mixture; repeat layers.  Bake 35 to 40 minutes at 350 degrees.  This is wonderful (and so are the memories!)  If you only have a white cake mix in the house, it will work fine too.

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