You may have noticed I like recipes (oh, and food, although that goes without saying!) and cookbooks.
One of Grit’s sister publications is Good Things to Eat, a digest-size recipe magazine published quarterly. I just proofed the next issue, for Spring 2009, and I have to say, it is awesome! It reminded me why I so enjoy collecting these little mags. A pile of them take up most of a shelf on my kitchen bookcase, and I refer to at least one on a regular basis. It has the Hash Brown Casserole recipe – although I’m not sure why I need to keep referring to a recipe, considering how many times I’ve made it for work food days!
Anyway, back to GTTE. The theme for the new issue is Simple & Delicious, with chapters for Main Dishes Made Easy, Simple Sides, No-Fuss Breads and Desserts in a Dash. I lost track of the number of times I said to myself, “Oh, I have to try that recipe!” When this issue of GTTE arrives in my mailbox, it will quickly become well-worn and dog-eared, I guarantee.
My fascination for recipes goes back a ways, and I’m not sure why I continue to be so obsessed. My collection, as detailed in my Recipe Collector post, is more than a little disorganized, although I do plan on working on it one of these days, I promise. The Good Things to Eat issues, while disorganized on my shelf, are a great way to keep a number of recipes in one place, and with easy access. Not a bad thing for my kitchen!
It was difficult selecting just a few recipes to include here, so I picked two from each category. Enjoy! Oh, and if you’d like to order Good Things to Eat, just call our Customer Care department, toll-free, at 1-800-678-4883, or visit the magazine's website.
This recipe appeared in CAPPER’S March 13, 1990.
1 box (6 ounces) long grain or wild rice, cooked
1 pound broccoli, steamed
3 cups cubed, cooked chicken or ham
2 cups shredded cheddar cheese
2 cups sliced mushrooms
1 cup mayonnaise
1 can (10.75 ounces) cream of celery soup
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
1 cup crushed croutons, mixed with 2 tablespoons margarine
1/4 cup grated Parmesan cheese
Heat oven to 350°F. Evenly coat 9-by-13-inch baking pan with nonstick cooking spray. Spread rice evenly in pan. Layer on broccoli, chicken, cheddar cheese and mushrooms.
Combine mayonnaise, soup, mustard and curry powder; mix well and pour over layers in pan. Sprinkle buttered croutons and Parmesan cheese over top.
Bake for 30 minutes, or until casserole is heated through, cheese is melted and croutons are golden brown.
EASY TURKEY STROGANOFF
This recipe appeared in CAPPER’S Nov. 16, 1999.
1 pound ground turkey
1 medium onion, finely chopped
Salt and pepper to taste
1/4 green pepper, finely chopped
1 can (10.75 ounces) cream of mushroom soup
1 small can mushrooms
Cooked rice or noodles
In skillet, brown ground turkey and onion; season with salt and pepper. Add green pepper and soup; simmer for 10 minutes. Stir in mushrooms. Serve over hot rice and top with sour cream.
This recipe appeared in CAPPER’S WEEKLY March 23, 1971.
2 cups stewed tomatoes
2 whole cloves
2 tablespoons chopped onion
Pinch of cayenne
2 tablespoons butter
3 tablespoons flour
1 can (12.5 ounces) whole kernel corn
1/2 cup grated cheddar cheese
1 cup buttered bread crumbs
Cook tomatoes, cloves, onion and cayenne in saucepan for 20 minutes; strain out juice and reserve. Set tomatoes aside.
Heat oven to 450°F.
In same saucepan, cook reserved juice, butter and flour, stirring over medium heat until sauce is thick and smooth.
Place corn in greased baking dish. Spread tomatoes over corn; sprinkle top with cheese. Pour sauce over the top and sprinkle with bread crumbs. Bake for about 20 minutes.
This recipe appeared in CAPPER’S WEEKLY Nov. 9, 1982.
8 cups mashed potatoes
1 carton (8 ounces) French onion dip
1 carton (8 ounces) sour cream
2 packages (3 ounces each) cream cheese
Salt, pepper and paprika
Heat oven to 350°F. Beat together potatoes, dip, sour cream and cream cheese; season with salt and pepper. Turn into buttered dish; sprinkle paprika on top. Bake for 10 minutes, or until heated through.
GOLDEN CORN BREAD
This recipe appeared in CAPPER’S Sept. 1, 1992.
1 cup flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
3/4 cup yellow cornmeal
2 eggs, beaten
1/4 cup melted corn oil margarine
1 cup milk
Heat oven to 400°F.
Sift flour, salt, baking powder and sugar into medium bowl; stir in cornmeal. In small bowl, beat eggs, margarine and milk together; add to dry ingredients and mix well.
Pour into hot, greased iron skillet and bake for 20 minutes. Cut while hot.
BUTTERY BISCUIT ROLLS
This recipe appeared in CAPPER’S Nov. 9, 2004.
2 sticks butter or margarine
1 cup sour cream
2 cups self-rising flour
Heat oven to 350°F.
Melt butter in large saucepan over medium-low heat. Add sour cream and flour; mix lightly.
Spoon mixture into 24 ungreased muffin tins, filling each to the top. Bake for about 15 minutes.
Editor’s Note: To freeze rolls, remove from oven several minutes early and cool completely; place in freezer bags and freeze. When ready to use, thaw rolls and bake at 350 degrees for a few minutes, until golden-brown.
LEMON MERINGUE PIE
This recipe appeared in CAPPER’S WEEKLY March 29, 1960.
1 tablespoon lemon juice
1/4 teaspoon lemon extract
1 cup sugar
2 tablespoons cornstarch
1 cup boiling water
2 eggs, separated
8-inch pie shell, baked
2 tablespoons powdered sugar
In saucepan over low heat, combine lemon juice, extract, sugar, cornstarch, boiling water and egg yolks. Cook, stirring constantly, until mixture forms a custard. Pour filling into pie shell; set aside.
Beat egg whites until they hold a stiff peak; beat in powdered sugar. Spread meringue over filling in pie shell and place in hot oven (400°F) until nicely browned.
BERRY BROWN COBBLER
This recipe appeared in CAPPER’S July 23, 2002.
3 cups mixed fresh berries (raspberries, blueberries, blackberries and/or sliced strawberries
4 ounces chopped bittersweet chocolate or chocolate chips, divided
1/2 cup butter, cut into pieces
3/4 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
Heat oven to 350°F. Grease 8-inch square baking dish. Sprinkle berries in an even layer in prepared dish; set aside.
In small saucepan over very low heat, melt 2 ounces chocolate and butter, stirring until smooth.
In medium bowl, whisk together sugar, eggs and vanilla. Stir in melted chocolate mixture. Blend in flour, salt and remaining chocolate; mix well. Pour batter evenly over berries in dish.
Bake for about 45 minutes, or until center is set and wooden pick inserted in outside edge comes out clean. Cool for 10 minutes before serving.
Photos: covers courtesy Good Things to Eat; mashed potatoes, iStockphoto.com/creacart; corn bread, Grit photo library; dinner rolls, iStockphoto.com/gmnicholas; lemon pie, Grit photo library; blueberries, iStockphoto.com/Jamesmcq24