This week there is just a little bit of everything—delicious, time-saving casseroles, warming soups, a quick easy candy, a black bottom pie, an easy and elegant cherry pie, and even a Chinese recipe! If you like Egg Foo Yong, be sure to check out the recipe this week with its delicious Chinese Sauce. Rarely do Chinese recipes taste as good to me as what is prepared in the restaurant, but I think this one comes really close! I am always on the perpetual hunt for authentic-tasting Chinese sauces—hint hint! One interesting thing about some of the recipes this week is that many of them are different variations on familiar things. For example, there must be dozens and dozens of Chicken Casserole Recipes as well as Broccoli Casseroles, but the ones this week are just a little different from ones you so often see. Now that the cold weather seems to have come back for a while, give the Goulasch Soup a try. When most of us think “gulash” we think of the tomato-hamburger-macaroni dish. You will notice that the Goulasch Soup this week is nothing like that, but is more in line with the Austro-Hungarian version of “goulasch.” The Black Bottom Pie, the Chile Cheese Rice Bake, and the Ham with Horseradish Sauce this week comes from Jan Taylor Phillips. Several of you have told me you are going to send me a recipe, and I would love to have them to be able to pass them along. I appreciate hearing from you, and the other readers appreciate the recipes! Have a good week and share something special.

Goulasch Soup

This is a delicious stew for a winter’s day. If you use fresh tomatoes, peel them easier by dunking them in boiling water, and the peels will slip right off!

1 lb. each of beef and pork, cubed

1 lb. each of onions, tomatoes and green pepper

4 cups bouillon (cubes dissolved in water)

Salt, pepper to taste

1 Tbs. paprika

1/2 tsp. each marjoram, caraway seed and sugar

2 cloves garlic, crushed

Some lemon peel

Fry mead and add cubed onions. Cut green pepper into strips. Peel and quarter the tomatoes. After onions are glazed, add tomatoes and green pepper. Add in garlic and lemon peel and spices. Let simmer for 3 hours. Add more seasoning of preferred.

Broccoli Casserole

The taste of this delicious casserole can be varied, depending on the type of soup you use. It can be made and frozen and then thawed and baked when you need it! This dish goes with just about anything, or it could be the centerpiece of a vegetarian meal!

2 pkgs. frozen broccoli

1 cup rice

1 onion, chopped

1 stick butter

1/2 cup milk

1 can cream of whatever soup (chicken, celery, mushroom)

1 tsp. salt

1/4 tsp. pepper

1 cup grated cheese

Cook broccoli and drain. Cook rice in two cups water until done. Saute onion in butter. Combine broccoli, soup, milk, rice, onion, salt and pepper and most of the cheese, reserving some of the cheese to sprinkle on top. Bake at 300° for 30 minutes.

Chicken Almond Casserole

This is a good way to use up some leftover chicken, and this recipe looks and tastes like it is a lot more work than it is! I made it this week with some leftover chicken from the deli and with cream of celery soup, and it was very good!

1 cup cooked chicken, chopped

1/2 cup mayonnaise

1 can cream of chicken soup

2 hard-boiled eggs, chopped

1 cup chopped celery

1/2 cup slivered almonds

1 tsp. minced onion

1/2 cup cracker crumbs, optional

Crushed potato chips, optional

Mix mayonnaise and soup together. Add chopped chicken, celery, almonds, onions, cracker crumbs, and eggs. Turn mixture into a shallow casserole dish and top with crushed potato chips. Bake in a 350° oven until hot through and bubbly. This will serve four generously.

Black Bottom Pie

So named because the bottom is dark!

2 & 1/2 cups finely crumbled graham crackers

1 stick melted butter

2 cups whole milk or half & half

1/2 cup sugar

1 & 1/4 Tbs. cornstarch

4 large egg yolks

1 Tbs. gelatin

1 & 1/4 squares unsweetened chocolate

1 tsp. vanilla

4 stiffly beaten egg whites

1/2 cup sugar

1/4 tsp. cream of tartar

1 tsp. vanilla

1 pt. whipping cream

Grated chocolate

Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7 & 1/2 x12 dish. Bake at 275° for one hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in one-third cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until “set”. In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.

Ham Loaf with Horseradish Sauce

Ham Loaf:

2 lbs. ground, lean, fresh pork

1 lb. ground ham

1 tsp. minced celery

1/2 cup bread crumbs

1/2 tsp. pepper

1 cup tomato juice

Mix pork, ham, celery, bread crumbs and pepper together. Form into loaf. Make a depression in center of loaf and pour in tomato juice. Bake in 300° oven for two to two and one-half hours. Serve with Horseradish Sauce.

Horseradish Sauce:

1 (6 oz.) bottle prepared horseradish

1 (2 oz.) bottle capers, drained

1 cup heavy cream

1/2 cup mayonnaise

2 Tbs. Shedd’s or Durkee’s Sauce

1/2 tsp. cayenne

1/2 tsp. black pepper

Mix all ingredients together. Chill for several hours and serve with ham loaf.

Chile Cheese Rice Bake

“Chile” is the Spanish word for peppers. Vary the “heat” of this dish by the type of chiles you choose!

1 cup long grain white rice

2 medium zucchini, sliced

1 (7 oz.) can diced green chiles

12 oz. Jack cheese, grated

1 large tomato, chopped

Salt to taste

2 cups sour cream

1 tsp. oregano

1 garlic clove, chopped

1/4 cup chopped green onions

Chopped parsley

Preheat oven to 350°. Cook rice and set aside. Steam zucchini until tender, then drain. Butter 3-quart casserole dish. Layer rice, chiles, one-half of cheese, zucchini and tomato. Sprinkle with salt. Combine sour cream, oregano, garlic and green onions and spoon over tomato layer. Scatter remaining cheese on top. Cover and bake for 45 to 50 minutes. Sprinkle with chopped parsley and serve. Serves eight.

Egg Foo Yong With Chinese Sauce

This is a quick and easy meal that can be varied to suit your taste!

2 Tbs. oil

1/4 cup sliced celery

1 tsp. salt

1/2 cup cooked crab, chicken, shrimp, or pork, chopped

6 eggs

1/4 cup chopped green onions

1/4 diced green pepper

1/2 cup sliced mushrooms

Saute vegetables in oil. Combine meant, salt and eggs. Drop by spoonfuls onto hot lightly greased pan. Fry until brown. Turn and brown the other side. Serve with Chinese Sauce.

Chinese Sauce

1 cup boiling water

2 chicken bouillon cubes

2 Tbs. brown sugar

4 tsp. cornstarch

1 Tbs. soy sauce

1 Tbs. vinegar

Dissolve bouillon cubes in boiling water. Add soy sauce. Blend cornstarch and brown sugar with vinegar. Add to hot bouillon mixture. Cook until thickened, stirring constantly. Serve with Egg Foo Yong.

Good Glaze for Broiled or Baked Chicken

1/3 cup mustard

1/3 cup molasses

1/3 cup vinegar

Blend mustard and molasses. Add and blend in the vinegar. Brush over the chicken during the last 10 minutes of broiling the second side.


These cookies—or some say candy—show up with many different names. At any rate, they are good and fun to make, and children like doing it!

1 (6 oz.) pkg. semi sweet chocolate morsels

1 (6 oz.) pkg. butterscotch morsels

1 (3 oz.) can chow mein noodles

Combine chocolate morsels and butterscotch morsels in the top of a double boiler. Cook over boiling water, stirring constantly until all morsels are melted. Add chow mein noodles. Mix until well blended. Drop onto a cookie baking sheet lined with waxed paper. Refrigerate until firm. Makes about 48.

Cherry Cream Cheese Pie

Easy and elegant! Remember this one on George Washington’s Birthday!!!

1 (9 in.) baked pie shell, cooled

1 (16 oz.) can sour pitted cherries

2 Tbs. cornstarch

4 Tbs. sugar

Red food coloring

3 oz. cream cheese

1/2 cup sugar

1/2 tsp. vanilla or almond flavoring

1/2 pt. whipping cream

In a small saucepan blend together the cornstarch and the sugar. Add cherry juice. Heat and stir until thick. Add the cherries and a few drops of red food coloring until desired color is obtained. Let cool. Cream together the sugar, cheese and almond or vanilla flavoring. Fold in whipped cream. Fill cooled pie shell with cream mixture. Then cover with the cherry mixture, ealing to the edges of the pie shell. Refrigerate three to four hours before serving.