Author: Aubrey Wilford

Cucumber Dressing (over Fresh Tomatoes)

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One of the things I love best about summer is the fresh produce, especially fresh tomatoes. Roma are my favorite for just about everything except sandwiches. In honor of these delectable divas, I’m sharing two of my favorite ‘tomato’ recipes with you today.

2 cucumbers, washed and cut into thirds or fourths
2 Tbsp dry onion soup mix*
1 cup lite mayonnaise
2 tsp lemon juice
Salt and pepper, to taste
Fresh tomatoes, sliced or cut into large chunks

1. In a blender or food processor, shred the unpeeled cucumbers.

2. Mix with onion soup mix, mayo and lemon juice.

3. Refrigerate for at least two hours (for best taste, allow it to mesh overnight).

4. Serve over fresh tomatoes.


*This is a very mild dressing. If you prefer a stronger flavor (as my husband does), use the whole (~4 Tbsp) packet of dry onion mix and increase the amount of salt and pepper.

Adapted from Southern Living

Better-than-Jiffy Cornbread

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This recipe was originally posted on a food storage blog that I follow. I loved it because it was easy, delicious, and gave me another opportunity to use my awesome wheat grinder (courtesy of my MIL).

The only change I have made is that I use my non-instant powdered milk and powdered egg (plus the requisite water) in lieu of the fresh ingredients so it can be made entirely from shelf-stable ingredients that I store in my 3-months’ supply.

Ingredients
1/2 cup popcorn kernels
1 1/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3 Tbsp non-instant dry milk
2 Tbsp dry egg powder (be sure it’s ‘whole eggs’)
1 1/4 cup water
1/4 cup vegetable oil

1. Grind 1/2 cup popcorn kernels to make 3/4 cup cornmeal.
2. Combine the cornmeal, flour, sugar, baking powder, salt, dry milk and powdered egg.
3. Add the water and vegetable oil. Mix just until moist.
4. Pour into a greased, 2-quart baking dish.
5. Bake at 400° for 20 to 25 minutes (or until a toothpick inserted in the middle comes out clean).

You can also bake these into muffins (~17 minutes) or mini-muffins (~10 minutes). We enjoy it especially with soups and chili (and, yes, I already have plans to share a couple of chili recipes with you as the weather cools off).

Source: FoodStorageMadeEasy.net

Beef Tips

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One of the tastiest and easiest meals my mother passed down to me are these delicious beef tips. Often I’ll put the ingredients together in my removable slow cooker on Saturday and store it in the fridge. Then I’ll set it in the cooker before we leave for church Sunday morning.



Ingredients*:

1 lb. beef tips (any cut of beef roughly chopped)

1 can golden mushroom soup

1 can French onion soup

1 package dry onion soup

Hot cooked rice

*[Ingredients are easily doubled for guests or delivering a meal to someone else]

1. Place all ingredients in slow cooker.

2. Cook on low for 5 to 6 hours.

3. Serve over hot, cooked rice.

Source: My awesome mom, Beverly

Ravioli with Roasted Zucchini

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I love, love, love this dish because, like it’s source, it’s real simple.

Ingredients:

4 small zucchini sliced into ¼-inch rounds

2 Tbsp extra-virgin olive oil

1-2 tsp dried red pepper flakes*

⅔ cup freshly and finely grated Parmesan

¼ tsp freshly ground pepper

2 Tbsp kosher salt

2 cloves garlic, minced

1 lb. cheese ravioli**

3 Tbsp chopped fresh flat-leaf parsley (optional)***

1. Preheat oven to 400°. Bring a large pot of water to a boil. (I toss in a little olive oil; ravioli tends to stick together worse than other pastas.)

2. Place the zucchini in a large baking dish in a single layer and drizzle with the oil, red pepper flakes, and 3 Tbsp Parmesan, then season with the pepper and ½ tsp salt. Add the garlic and roast for 10 minutes, pull out of the oven and toss, then roast for another 10 minutes or until tender and just golden brown.

3. Meanwhile, add the ravioli and remaining salt to the boiling water. Return to a boil, stirring frequently to prevent sticking. Cook the ravioli for 7 to 9 minutes or according to package directions.

4. Drain the ravioli and place in a large bowl. Toss gently with the zucchini, parsley (optional) and Parmesan. Serve immediately.

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*If you do not have flakes, you can also use 1 tsp. ground cayenne pepper for a similar flavor.

**I have always used a refrigerated ravioli, such as Buitoni, which can be found in the same aisle as the refrigerated biscuits and rolls of prepared cookie dough.

***The recipe is good both with and without fresh parsley. I only use it if my mother-in-law or other family friend has fresh parsley they are offering me from their gardens. Yes, I’m cheap like that.

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Adapted from Real Simple magazine

Chicken Divan

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When I was young, one of my best friends was the 6th child in a family of 12 kids. I thought their house was joy personified. The best part was that sometimes I would spend the night and at breakfast, one [or both] of her parents would be like, “Oh, Aubrey, I didn’t know you were here.”

At the time I never thought much of it, but now as a mom myself, I am stumped at how my friend’s mom managed to feed all those people (plus the extras that were always hanging around). It’s a mystery I still don’t have an answer for, but I do know she had some yummy recipes. This was one of my favorites, so she passed it on to my mom who passed it down to me.

2, 14 oz. packages frozen broccoli florets

2-3 chicken breasts, cooked and shredded

2 cans cream of chicken soup, 98% fat-free

1 cup light mayonnaise

1/2 tsp curry powder

Salt and pepper, to taste

1 cup grated cheddar cheese

Hot, cooked rice

1. Cover the bottom of a 9×13 casserole pan with the broccoli florets.

[If the florets are clumped together, I rinse them in a colander to separate them. The original recipe called for cooked broccoli spears, but I’ve found that the broccoli was too mushy for my tastes then. If you find that it’s too firm without pre-cooking, feel free to heat the broccoli before layering it.]

2. Top broccoli with the cooked chicken.

3. Mix together the soup, mayo, curry, salt and pepper; then layer on top of the chicken.

4. Sprinkle with grated cheese.

5. Bake at 350˚ for 30 minutes.

6. Serve over hot, cooked rice.

[Due to my hubby being very particular about his rice, we gave him a Zojirushi rice cooker for Father’s Day a few years ago. It turns out perfectly ‘sticky’ rice every time. I love it!]

If your kids are anything like mine they won’t touch broccoli, so I prepare them a plate with another green vegetable they will eat.

The leftovers store easily for lunches the next day. It also freezes well both before and after it is baked.

Original recipe ingredients

2, 10 oz. packages frozen broccoli spears, cooked

1 boiled chicken (cut in bite size pieces)

2 cans cream of chicken soup

1 cup mayonnaise

¼ tsp curry powder

1 cup grated cheddar cheese

Cooked rice