Grandma's Kitchen

Linda Muir
Now Media Group

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Grandma's Kitchen

920 Powell St. N., Big Lake, MN 55309



3 to 4 pork chops

1 can sliced mushrooms

1 can cream of mushroom OR celery soup

1 soup can water (you may need more)

2 cups dry Minute Rice

Dry minced onion to taste

Diced green pepper (optional) to taste

Salt and Pepper to taste

1. Brown pork chops in electric skillet on both sides; drain grease off.

2. On top of chops, layer the mushrooms, onion, green pepper and Minute Rice. Spread the soup over all, and pour the water to the sides of the pan. Place lid on skillet.

3. Cook at 300 degrees for 45 minutes to 1 hour, till pork and rice are done.

Serves 2 to 4

Linda's Note: You can also make chicken this way. I use about 2 tbsp dehydrated dry onion (rehydrate with water), but you can use fresh onion also. If needed, add a tad more water while cooking. I have also added a can of vegetables of choice when making this, about the last 15 minutes. Peas and carrots together are a favorite. I drain some of the liquid; it depends on how much is needed in the hot dish.


Another easy recipe!

1 chicken, cut in pieces

1 bottle barbecue sauce

1 can 7-up

1. Cut chicken into desired pieces and place in skillet.

2. Add salt and pepper to taste. Pour barbecue sauce and 7-up over the chicken.

3. Simmer on top of stove for one hour, or till chicken is done. Let simmer uncovered to reduce liquid as you desire.

Linda's Note: I cut the chicken breasts in four pieces instead of two, as we have folks who like that piece best. Check the thigh, when checking for doneness, if doing it this way, as they seem to take the longest to cook.

Serves 4 to 6


From Debbie Cox

1 can pear halves, drained

3 to 4 large lettuce leaves

Grated Cheese (American, Cheddar or Mozzarella)

Mayonnaise or Miracle Whip


1. Arrange pears on lettuce leaves, two pear halves per serving. Put the pears on lettuce cut-side-up.

2. Put one to two dobs of mayonnaise on top of pears; then sprinkle with cheese. Lastly, sprinkle with paprika. Serve immediately, or refrigerate till ready for use.

Linda's Note: You can use peach halves, or pineapple slices in place of the pears, if so desired. If you want to serve right away, but want your pears chilled, chill the unopened can of pears before use.


1 can peas, drained

1 can shoe peg corn, drained

Chopped onion to taste

Chopped green pepper to taste

1 small jar pimiento, drained and sliced

Celery Seed to taste


1/2 cup oil

1/2 cup vinegar

1/2 cup sugar

Salt and pepper to taste

1. Mix all vegetables together.

2. Mix dressing ingredients and pour over all. Let refrigerate overnight.

Linda's Note: You can add some diced tomato a hour before serving, or some sliced black olives if desired. Vegetables come in smaller cans these days, so add two drained cans of peas for best value. Also, I use regular corn if I don't have shoe peg on hand. You can just use Italian deessing if you have it, in place of this dressing.


2 eggs, slightly beaten

1/8 tsp salt

1/4 cup sugar

2 cups milk, scalded

1/2 tsp vanilla

1. Combine beaten eggs, salt and sugar. Add milk, and cook in double boiler until mixture coats the spoon.

2. Add vanilla, mix and chill.

3. Serve plain or with fruit or jam.

Serves 3 to 4


5 to 6 potatoes

2 boiled eggs

1 cup sliced, fresh mushrooms

1/2 cup chopped green onions

4 tbsp mustard

5 to 6 tbsp mayonnaise

2 large cucumbers, chopped

1. Boil potatoes in water till tender; drain. Mash or chop the potatoes in a large bowl.

2. Add chopped egggs, onion and cucumbers.

3. In a small bowl, mix mayonnaise and mustard till well blended. Pour over potatoes salad and mix well.

Linda's Note: Mayonnaise and mustard amounts may be increased or decreased to suit your preference of creaminess. Let stand a couple of hours for flavors to blend before serving. Can also cover and chill. I also like to add sliced radishes to this, and I chop my potatoes.