Tag Archives: Vintage Recipe

Let’s Eat!

16 Mar

SUNDAY MEMORIES

Judy Wills

TERIYAKI AND FRIED RICE

Many years ago, I was given this recipe from Fred’s youngest sister, Sally.  She and her husband were part of a group that got together once a month and shared recipes and food.  This recipe came from that group, and we love it!  I would like to say it is a “man’s’ food, in that I have never made it for a man who didn’t like it!  

Frequently, when we have visitors to our house for one reason or another, I will fix this menu, and it is always received enthusiastically.  

Give it a try:

TERIYAKI AND FRIED RICE

MARINADE:

            ½ cup Kikkoman Soy Sauce

            ¼ cup white wine

            Generous sprinklings of:

                        garlic powder (or 2 tsp fresh minced garlic)

                        ginger, ground

                        sugar

            ½-1 cup water

            green onion, sliced (optional)

            sirloin tip roast, sliced ¼” thick

                        (or minute steaks)

                        (Double or triple this recipe for large amounts of meat)

Marinate at least half a day, at room temperature, covered with marinade.  Stir occasionally.

Charcoal on grill – at least 5 minutes – turning once.

FOR CHICKEN:

Use same marinade as for steak.  Use skinned, deboned chicken breasts.  Cut diagonal slashes across each breast, about  ¼” deep, and marinate at least ½-1 hour.  (I marinate it about the same time as the steak). Bake in marinade in oven (450°) one hour.  

OR – you can charcoal this on the grill the same as the steaks.  I like it that way better than oven baking.  Just make sure it is thoroughly cooked.  It probably takes 10-15 minutes, turning often and basting with marinade.

FRIED RICE:

Cook 1 cup (dry) rice w/2 cups water.  This makes up about 2-2½ cups cooked rice. 

While it is cooking, cut about 6 slices of bacon into 4ths and pan fry in large skillet.  

Remove cooked bacon pieces from the skillet  and drain on paper towel.

Add about ½ cup of chopped onion (and ¼ cup chopped bell pepper, if desired) to the bacon drippings and sauté.  Drain most of the drippings out – leave about 2 Tbsp of bacon drippings for flavor.

Add hot cooked rice to the onion mixture and stir with a wooden spoon.

Add one raw, beaten egg to the mixture and stir it in before it has a chance to cook.

Add soy sauce to taste.

Put into serving bowl and crumble bacon onto top of mixture.  Cover to keep warm.

Optional:  Oriental Bean Sprouts mixed in this are good:  about ¼ cup is good for

crispness.

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat! Chicken a La King

2 Mar

SUNDAY MEMORIES

Judy Wills

Credit Google search and Taste of Home

This is a recipe that I found while living in Wiesbaden, West Germany, 1967-1970.  The Wives Club that I belonged to served this at a luncheon one time, and about three or four of us wives were tasked with making this.  That’s where I learned to cook up the pastry shells and serve this meal in them.  

Please notice that, as I said last time, that Fred just doesn’t eat some things – olives and pimentos are just two of them.  After the luncheon was finished, there was some of the chicken and sauce left over – enough for each of us to take some home.  I did so, and told Fred what was in it.  He picked out the olives and enjoyed the remainder of it.  However, the next time I made it, I purposely left out the olives/pimentos, since I knew he didn’t like them.  But at the end of the meal, he told me to add them back in the next time, as the flavor was just not the same without them.  So, believe it or not, when I do make this, he actually eats the olives/pimentos.   

Here is the recipe.

QUICK CHICKEN A LA KING

Wiesbaden, West Germany

1969

1    10½ oz. can Cream of Mushroom soup – undiluted

5 oz can deboned chicken, shredded

2 oz jar green olives stuffed with pimento – or to taste – drained and sliced

½ cup chopped celery

Heat soup, stir in remaining ingredients.

Heat thoroughly and season to taste (salt, pepper)

Serve in cooked pastry shells or toast cups.

Serves 3

NOTE:  I purchase the Pepperidge Farm frozen pastry shells and cook them for this.  Makes a nice receptacle for the sauce.

Goes well with a salad and/or vegetable.

Credit Google Search and Pepperidge Farm website

~~~~~~~~~~To Be Continued~~~~~~~~~~

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Let’s Eat! Old Time Welsh Rarebit

23 Feb

SUNDAY MEMORIES

Judy Wills

Recently, Fred suggested I fix a meal that I haven’t done in quite a while – a recipe I got from his Mother all those years ago…Old Time Welsh Rarebit.  Some people call this “Welsh Rabbit” – but I’ve never called it that, nor did she.  Her handwriting has faded quite a bit, so I’m glad I transferred it to my computer.

Funny thing about this recipe – Fred thoroughly enjoys it, but it also contains mustard (although not very much of it ) and Worcestershire Sauce – another thing he doesn’t like to eat.  However, since it all mixed in together, and dominated by cheese, he doesn’t mind those two things in it.  As a matter of fact – it wouldn’t taste the same without those two condiments in the sauce.  So all is good.

In making up this dish, it reminded me that there are quite a few other main dishes that I make, or have made in the past, that I didn’t put in this series.  So this is one of those “other” main dishes I forgot to mention.

This is a good-tasting meal, and goes well with either a vegetable or salad.  It does make quite a bit, so there is usually enough left over for at least one more meal – at least for just the two of us eating it.

OLD TIME WELSH RAREBIT

(from Charlotte “Kitty” Wills)

3 Tbsp butter                                                            

¾ tsp Worcestershire Sauce

½ cup flour                                                                        

 3 cups milk

½ tsp salt                                                                          

 2 cups grated sharp Cheddar Cheese

⅛ tsp prepared mustard                         

 English muffins

Dash Cayenne Pepper

In a double boiler melt butter.  Stir in flour, salt, mustard, cayenne, then Worcestershire Sauce, then milk.

Cook , stirring, until thickened and smooth.

Add cheese, cook, stirring occasionally until melted.

Serve over English muffins.

Makes 6 servings

Photo credit Google Search and foodnetwork.com

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat! Beef Stroganoff

16 Feb

SUNDAY MEMORIES

Judy Wills

Another of my favorites is Beef Stroganoff.  I got this recipe from a German friend while we were living in Wiesbaden, West Germany, 1967-1970, so it is an authentic German recipe.  I have searched for other stroganoff recipes, but haven’t found any that look to be as good as this one.

One thing I learned very early on in our relationship – is that Fred doesn’t like ANY condiments!  I mean….no mayo, mustard, ketchup, vinegar, pickles, olives…you get the picture.  So, since this recipe calls for sour cream (another thing he won’t eat), I make up the entire batch, then set some out into a separate dish for Fred, then add the sour cream to the rest of it, for me.  As he likes to say – “just leaves more for you!”  That works for me!

As with my recipe for Beef Tips, I again get a steak and cut it into chunks, as I don’t like stew meat.  

If you aren’t a person who likes fresh mushrooms – this recipe might not be for you.  You could try it without the mushrooms…but they really add to the flavor!

Here’s the recipe.

                                                            BEEF STROGANOFF

1 lb. beef (steak) cut in 1” cubes (sirloin is best)

Salt and pepper to taste

2 Tbsp flour

Cream of Mushroom soup – undiluted – 1 10.5 oz. can

2 small onions, sliced

2 cloves garlic, chopped

8 oz. fresh mushrooms, sliced

¼ cup real butter

8 oz. sour cream

Sauté onions, garlic and mushrooms in butter.  Drain and remove to a plate.

Brown meat in vegetable juices.  Add salt and pepper.  Sprinkle flour over meat and cook about five (5) minutes.  Add Cream of Mushroom soup and stir well.  Return onion/garlic/mushroom mix to skillet, and mix together.  Cook about 10 minutes longer.  Add sour cream, stirring in completely.  Sprinkle ground nutmeg and dried parsley flakes over mixture

Heat thoroughly.

Serve over egg noodles.

Credit Google Search and allrecipes.com

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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