Family Reunion-1 Archives - Page 10 of 12 - Tim & Victor's Totally Joyous Recipes

Cook yellow squash with a diced onion. Drain water and add butter to taste. Cool and beat with mixer. Add 1 beaten egg, seasoned cracker crumbs and grated cheddar cheese. Place in casserole and top with cheese and/or seasoned crumbs. Bake at 350 for about 45 minutes.

Appetizers

Breads and Rolls

Desserts

Potato Cakes

Peg McCaslin Dineen

2 tbsp butter
1 C flour
1/2 tsp baking powder
1/2 tsp salt
3 C mashed potatoes

Cut butter into flour. Add baking powder and salt. Mix well. Add potatoes and form into ball. Roll out to 1/4 inch thickness on well-floured board. Cut in squares. Bake on greased griddle until brown. Serve with hot butter. Makes 12 cakes.

Mint Pear Salad

Annemarie McLaughlin Dineen

2-3 oz. packages lime jello
1/8 tsp salt
2 C boiling water
1-16 oz. can pear halves
8 drops mint extract

Dissolve jello and salt in boiling water. Drain pears, measuring syrup and adding water to make 1-3/4 cups liquid. Stir syrup and extract into gelatin and pour into mold. Chill until slightly thickened. Quarter pear halves and place in partially set gelatin. Chill until firm. Unmold on salad greens and serve with sour cream, if desired. Makes about 5-1/2 cups (10 servings).

Colonial Style Onions and Carrots

Kate Kelly Hodsdon

1/4 C butter or margarine
10 large onions, each cut in eight wedges
10 large carrots, cut in 4 x 1/2 inch strips
1-1/2 C Madeira wine
1 tsp salt
1/4 tsp pepper
1/2 C heavy cream
1/4 C parsley

Melt butter in large skillet. Add onions and carrots and turn to coat thoroughly with butter. Cover and cook over low heat for 10 minutes. Uncover, Increase heat to medium. Stir in Madeira wine. Cook, stirring often, 40 minutes or until vegetables are tender and lightly caramelized. Sprinkle with salt and pepper. Stir in cream and parsley. Heat gently for two minutes. Serve hot. Makes 12 servings.

Patty's Potato Dish

Patty Dineen Reynolds

2-1 lb. packages frozen hash brown potatoes
1/2 C melted butter
1 tsp salt
1/4 tsp pepper
1 can cream of chicken soup –
2 C grated cheddar cheese
1/4 C chopped onion
2 C sour cream
Butter

Thaw potatoes and mix with butter, salt, and pepper. Add soup, cheese, onion, and sour cream. Put in greased 9 x 13 pan. Top with crushed cornflakes mixed with butter. Bake at 375 for one hour.

Salad and Veggies

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by Tim Dineen

Phoebe's (Barnes, not Dineen) Chicken Stew

Phoebe Dineen Barnes

1 whole chicken
8 carrots
6 stalks celery
1 bell pepper
A whole bunch of mushrooms
1/4 C okra (optional, see note)
4 chicken boullion cubes
Poultry seasoning
Salt and pepper
Thyme

Place chicken and bouillon cubes in enough water to cover chicken. Bring to boil and simmer until chicken is just about cooked.

Cut carrots, celery, bell pepper, and mushrooms into bite size pieces. Don’t dice or they’ll disintegrate. Add to chicken and broth. Cover and simmer. Remove chicken and cool so you can debone it. Continue to simmer veggies until tender. Add spices to taste. I like to also use curry in mine, but it’s up to you. Add chicken pieces and thicken with flour or corn starch. Serve over rice or noodles.

Note: If you decide to use okra (which really does add to the flavor) be sure to cut it in pieces (or get it cut and frozen) and fry it in oil before you add it to the pot. If it isn’t cooked right it comes out very slimy and you will have a pot full of slimy goo and you can be guaranteed that your kids and probably your husband won’t go near it.

All-Weather Barbecue Chicken

Peter Hodsdon

The rain in Seattle and the snow in Boston never kept us from dreaming of California, firing up the grill, and indulging in this specialty.

Marinade:

1 egg
1 C vegetable oil
1 pint (2 cups) white vinegar
3 tbsp salt
1 tbsp pepper
1 tbsp poultry seasoning

Combine marinade ingredients in blender. Mix until frothy. Cover cut up chicken pieces with marinade and chill several hours or overnight – the longer the better^!This makes enough marinade for two large chickens.

Grill tips: A hot fire is best for chicken. Given its propensity to flare up, keep a big glass of water (or a beer!) handy to douse the flames. I usually turn the chicken every five minutes with a good basting after every turn. To keep breast meat moist, grill with the bone side down most of the time. A grill full of chicken will take about 45 minutes. If you’re going to mess up the chicken, overcook it rather than undercook it!

Seven Minute Chicken

Colleen Dineen Wellwood

2 C cooked diced chicken
1-3 oz. can French fried onions
1-10 oz, package frozen mixed vegetables, thawed
1 can cream of chicken soup
1/2 C milk

Combine chicken, vegetables, soup, and milk. Add 1 cup French fried onions. Bake in a 1-1/2 quart covered casserole at 375 for 45 minutes. Top with remaining onions before serving.

Chicken Delight

Margie Scanlon Dineen

2 packages frozen broccoli
2-1/2 lbs. chicken breasts, boned and cooked
2 cans cream of chicken soup
1 C mayonnaise
1 tsp lemon juice
1/4 tsp curry powder
1 tbsp margarine
1/2 C shredded sharp cheddar cheese
1/2 C bread crumbs

Cook broccoli until tender and drain, Arrange broccoli in buttered 11x9x1/2 dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry. Pour over chicken. Sprinkle with cheese and bread crumbs. Top with margarine. Bake at 350 for 30 minutes. Serves 6.

Chicken Breasts and Cheese

Kathleen Dineen Kelly

4 whole chicken breasts, skinned, boned and split
8 pieces Swiss cheese
1 can cream of chicken soup (undiluted)
1/2 C dry white wine
2 C seasoned Pepperidge Farm stuffing mix
1/3 C melted margarine

Arrange chicken in lightly greased shallow pan. Place one slice of cheese on each piece of chicken. Stir together wine and soup and spread over chicken and cheese. Coarsely crush the stuffing mix and sprinkle over the top. Drizzle melted margarine over all. Bake uncovered at 350 for 55 minutes or until chicken is tender.

Appetizers