You may be feeling “kitchen weary,” so it is mostly about EASY again this week, but first I must tell you about two special recipes this week.

Some time back Jan Taylor Phillips sent along two treasures—one is the White Pound Cake from Irene Dooley, whom many of you will no doubt remember. The second recipe is from Jan’s grandmother, Ruth Brown Pierce. They are true “heirloom” recipes, and I appreciate Jan’s sharing them.

I am also including this week an old favorite—the Thunderbird Roast which is easy and delicious, and it is one of my most requested recipes! Someone told me that he made it not long ago and used apple cider instead of the called-for apple juice, and it was fantastic. I think the same recipe could probably be used with pork and pineapple juice with good results too. The rest of the recipes this week are easy and tasty and many of them can be made in the crockpot for greater convenience. Make it a good week and stay in touch!

White Pound Cake From Irene Dooley

Jan Phillips Note: “I have something else for you from the back of my recipe files. You probably knew Irene Dooley, as did most of Dayton. She helped my grandmother with the housekeeping from the time that my mother was a little girl until my grandmother passed away in 1988. I have vivid memories of her ironing in the kitchen and taking food and presents to her every Christmas at her little house on Bryan Hill. She walked from there to my grandmother’s house once a week until she was quite advanced in age. It’s only been a few years since she also went Home, and we still miss her. Every year, while she was able, she baked my mother a White Pound Cake for her birthday. Mother said that Irene just wrote down the ingredients for it, and Mother put together the directions for this copy, but nobody could make it like Irene did.”

3 cups sugar

3 cups flour

1 cup shortening plus 1 stick butter

7 egg whites

1 cup milk

1 tsp. each of almond, vanilla and coconut

1/2 tsp. baking powder

Cream shortening, butter and sugar until fluffy. Add egg whites one at a time, beating after each addition, but do not over beat. Combine dry ingredients and add alternately with milk. Add extracts. Bake in tube or bundt pan 325° for one hour and 20 minutes. Remove pan from oven when cake tests done. Cool on wire rack.

Favorite Buttermilk Biscuits From Ruth Brown Pierce

2 cups flour

1 Tbs. baking powder

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. cream of tartar

1/2 cup shortening

3/4 cup buttermilk

1/4 tsp. soda

Combine first five ingredients, mixing well; cut in shortening. Combine buttermilk, soda; add to dry ingredients, stirring until dry ingredients are moistened. Turn dough out on lightly floured surface. Knead lightly 10 to 12 times. Roll to 1/2-inch thickness. Cut with a 2 & 3/4 cutter. Place on lightly greased baking sheet. Bake 450 degrees for 10 minutes or until golden brown. Yields 10 biscuits.

Thunderbird Roast

Richard’s Note: This is delicious with mashed potatoes or else hot buttered noodles!

2 lbs. chuck roast

1 pkg. dry onion soup mix

1 pkg. brown gravy mix

1 & 1/2 cups apple juice

Crockpot instructions: Place chuck roast, onion soup mix, brown gravy mix, and apple juice into a crockpot and cook on low for five to eight hours.  Oven instructions: Mix together the apple juice, onion soup mix, and brown gravy mix in a casserole dish. Add chuck roast, and cook covered for two and one-half to three hours in a 325° oven.

Buttermilk Chicken

4 chicken breasts

1 & 1/2 cup buttermilk, divided

3/4 cup flour

1/2 tap. salt

1/4 tsp. pepper

1/4 cup butter

1 can cream of mushroom soup

Combine flour, salt and pepper. Dip chicken into one-half cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour one cup buttermilk and cream of chicken soup mixed together over chicken. Bake 15 minutes

Oven-Baked Parmesan Chicken.

4 to 6 boneless chicken breast halves

1 Tbs. butter

1/3 cup biscuit mix

1/4 cup grated Parmesan cheese

1 tsp. dried leaf oregano

1 tsp. dried leaf basil

1/4 tsp. crumbled rosemary

1/2 tsp. dried parsley flakes

1/2 tsp. garlic powder or granular garlic

1 scant tsp. salt

1/4 tsp. pepper

Wash chicken; pat dry. Preheat oven to 425°. Put butter in a 9x13 baking pan; heat in oven until melted. Mix biscuit mix, Parmesan cheese, herbs, garlic powder, salt, and pepper in a shallow bowl or pie plate. Dip chicken breasts in mixture, coating well. Place chicken in pan. Bake for about 20 to 25 minutes, until chicken is browned and juices run clear, turning once to brown evenly. Serves four to six.

Beef and Macaroni Casserole

8 oz. macaroni, cooked and drained

1 cup chopped onion

1 lb. lean ground beef

1 Tbs. oil

2 (14.5 oz.) cans tomatoes

Salt and pepper to taste

1 tsp. chili powder

1 cup shredded cheddar cheese, divided

1 cup buttered bread crumbs

In a heavy skillet, heat vegetable oil over medium heat; brown ground beef and onion. Add tomatoes, salt, and pepper and chili powder. Reduce heat; simmer for 25 to 30 minutes. In a baking dish, combine meat mixture with cooked macaroni. Stir in one-half cup of the shredded cheese. Top with one cup buttered bread crumbs and remaining one-half cup shredded cheese. Bake, uncovered, for 45 minutes. Serves six.

Hungry Jack Supper

1 lb. lean ground beef

1 (16 oz.) can pork and beans

3/4 cup Kraft barbecue sauce

2 Tbs. brown sugar

1 tsp. minced onion

1 can Hungry Jack biscuits

1 cup shredded Cheddar cheese

In a skillet or Dutch oven, brown ground beef; drain well. Stir in pork and beans, barbecue sauce, brown sugar, and minced onion; heat until bubbly. Pour into two and one-half quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole and sprinkle shredded cheese over the top. Bake at 375° for 25 to 30 minutes, or until biscuits are golden brown.

Chops in the Crock

6 pork chops, browned (you can skip the browning)

1 onion, chopped

3 Tbs. catsup

10.5 oz. can cream of mushroom soup

2 tsp. Worcestershire sauce

Place into crockpot and simmer about four to five hours. Serve with rice, noodles or potatoes.

Angel Chicken

6 boneless chicken breasts

1/2 cup butter

1 pkg. dry Italian salad dressing mix

1 can golden mushroom soup

1/2 cup white wine (cooking wine or regular drinking wine) or white grape juice

4 oz. onion & chive cream cheese

1 pkg. angel hair pasta (cook according to box directions)

Place chicken in crockpot. In saucepan melt butter. Stir in Italian salad dressing mix, soup, cream cheese and wine. Pour over chicken. Cook on low for four to five hours. Pour over cooked angel hair pasta or any kind of noodle you desire. (Rice works well also).

Crockpot Apple Cake

6 apples peeled, cored and sliced

Sugar

Cinnamon

8 oz. yellow cake mix

1/4 ccp melted butter or margarine

Put slices of apples in crockpot. Pour half a package of dry cake mix over apples. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and cook on low one and one-half to twp hours. Keep checking and it’s done when the apples are soft.

Crockpot Cabbage Chili Soup

Note: Great diabetic and diet recipe!

3 cups coarsely chopped cabbage

1 cup chopped onions

3 cups Healthy Choice tomato juice (or any reduced-sodium)

1 (10 & 1/2 oz.) can Healthy Request Tomato Soup

10 oz. kidney beans, rinsed and drained

2 tsp. chili seasoning mix

In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on low for six to eight hours. Mix well before serving.

Country Steak and Gravy

1 & 1/2 lbs. boneless top round steak (1/2-inch thick)

1 (12 oz.) jar fat free savory beef gravy (such as Heinz)

2 Tbs. tomato paste

1/2 tsp salt

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. dried thyme

Cooking spray

Trim fat from steak and cut into 6 equal portions. Combine gravy and next five ingredients in a small bowl and stir well. Layer gravy mixture and steak in slow cooker coated with cooking spray, beginning and ending with gravy mixture. Cover with lid and cook on high one hour then low (level six or seven) or until meat is tender.

Peached Kielbasa

It doesn’t get any easier! Delicious too!

3 lbs. of Hillshire Farms Kielbasa

3 jars of Smucker’s Peach preserves

Just slice the Kielbasa in coins and pour the preserves on top, no need to stir. Put crockpot on low for four or five hours and it is fantastic. The gravy it makes is also very good on mashed potatoes, turkey and ham.