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This site was started as a way to preserve not only these heirloom recipes but also a peek into the life of the everyday housewife of the mid-twentieth century. Sharing recipes is a form of social networking, simply put, it’s a sharing of ones self. Whether it be ethnic dishes or family favorites, food is one way we shared of ourselves with others. In our contemporary lives with access to hundreds of versions for tuna casserole, it’s easy to find variety but not so easy to find meaning. I hope others will try out my Gram’s recipes and find the meaning behind them, whether that be slowing down to knead dough, spending 12 days to make pickles, or learning a little about chemistry in the kitchen.

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The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.

Stew Ingredients
6 cups low-sodium chicken broth (no sugar/dextrose added)
1 tbsp. marjoram
1 tbsp.. garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tbsp. olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced

Dumpling Ingredients
(This is a recipe redo. Find the original here.)
2 cups whole wheat pastry flour
1 tbsp. baking soda
1/2 tsp. salt
3 tbsp. olive oil
1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)

STEW DIRECTIONS

Step 1 – Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top)

Step 2 – Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)

Step 3 – In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.

Step 4 – Add the veggies and cut up chicken to the crock pot (or soup pot).

DUMPLING DIRECTIONS

Step 1 – In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.

Step 2 – Pour in the oil and milk and mix with a wooden spoon.

Step 3 – (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)

STOVE TOP – Boil until the dumplings and chicken are cooked.

CROCK POT – I cooked this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the crock pot to low and cook until the dumplings and chicken are cooked through. (My guess is about 6-8 hours). It’s important to know how your crock pot cooks here. Every crock pot is slightly different.

Eat and Enjoy!

Tortilla Pinwheels have been around for years, but they are still a great appetizer to have in your arsenal. Things that have been around for years are because they are classic and delicious. These pinwheels are always devoured amazingly quickly. Great for Super bowl parties, showers, potlucks and so many more occasions!

Slightly adapted from and old Taste of Home recipe.

Note: These should be made several hours before they are served. While they can be made a day ahead, the tortillas get really soft on the second day.

Ingredients:

• 1 8 ounce package cream cheese- softened
• 1 cup sour cream
• 1 4 ounce can chopped black olives
• 1 4 ounce can chopped green chilis
• 1/2 half a large red bell pepper, finely diced
• 1/2 cup diced green onions
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 5 large tortillas, (10 inch, burrito size) plain or flavored (Missions Jalapeno Cheddar Wraps = YUMMY!)

Instructions
In a large bowl, cream the softened cream cheese. I used a mixer for this. Mix in the sour cream, and then the remaining ingredients by hand, except the tortillas.
Divide the cream cheese filling evenly among the 5 tortillas and spread over the tortillas.
Roll up the tortillas as tightly as possible with out squeezing out the filling.
Wrap in plastic wrap and leave in the fridge, until cold, at least a couple of hours.
When ready to serve, cut off the ends of the tortilla wraps. The filling won’t be in the very ends, so they aren’t needed.
Slice the Tortilla Pinwheels into into about 3/4 inch slices with a sharp knife, and arrange on a serving platter.
Serve along side your favorite salsa if desired.
Enjoy!

Shared from Lynda’s Recipe Box

Quite simple to prepare.
There is enough for leftovers for a breakfast the next day!!
They go good with a cinnamon roll too!!
posted by drmowrey on 11/6/2011

time
prep: 10 min
total: 30 min
servings: 6 servings

What You Need
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
12 eggs
3 Tbsp. OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses

Make It

HEAT oven to 400ºF.

PREPARE stuffing as directed on package, omitting the stand time. Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups sprayed with cooking spray, forming 1/4-inch rim around top of cup.

ADD 1 egg to each cup. Top with bacon and cheese.

BAKE 20 min. or until yolks are set. Let stand 5 min. before serving.

Kraft Kitchens Tips
Serving Suggestion
Pack these Stuffin’ Egg Muffins with a piece of fruit for a great portable breakfast or lunch.

Make Ahead
Prepare recipe as directed; cool completely. Refrigerate until ready to serve. To reheat, wrap 2 muffins in waxed paper; microwave on HIGH 15 sec. or just until warmed. Repeat with additional muffins as needed.

My motto is, “this isn’t just good food for a special diet, it’s Good Food”! Why not eat well despite your dietary restrictions? We have been dairy free since 1999, and gluten free since 2003, following a gfcf diet. We have also (along our way) lived free of citrus, eggs, soy, corn, and currently berries. We always ate well, though!

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It is amazing. The strawberries gave it just the right touch. Use fresh strawberries when they are in season and slice them thinly.

Ingredients:

4 ounces Ocean Spray® Cranberry Juice Cocktail
1 1/2 ounce Bacardi Dragonberry Strawberry Rum
1 tablespoon frozen strawberries, thawed
Mint sprig, garnish
Directions:

In a cocktail shaker filled halfway with ice, add all ingredients except garnish and shake well. Strain into a glass filled with ice. Garnish with mint sprig.

Makes 1 serving.

Loved, loved, loved it! Easy, slightly better for you than other desserts, and so yummy!

Enjoy this colorful low-fat dessert which is a good source of vitamin C from the strawberries.

Special Extra
Garnish with whole strawberries, additional blueberries and fresh mint sprigs just before serving.

time
prep: 30 min
total: 1 hr 30 min
servings: 16 servings, about 2/3 cup each

What You Need
1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes (about 6-1/2 cups)
2 cups fresh strawberries, sliced
1 cup blueberries

Make It
BEAT pupdding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.

LAYER half each of the cake and berries in large serving bowl; cover with pudding mixture. Top with layers of remaining cake, berries and COOL WHIP.

REFRIGERATE 1 hour.