Inspired by previous office get-togethers involving food, this week I'm sharing some of the favorite recipes of staff members, all of whom are excellent cooks and bakers in their own right.
Most of the recipes have been passed down from grandmas or moms, who have been preparing them for decades for their own families, dinner guests, or at potluck gatherings.
Will Foss provided the recipes for the chicken and pork chop entrees; Crys Rubertus for the cabbage casserole; and Virginia Westman, the variety of bar and cake recipes.
Read, enjoy and try.
You'll be glad you did.
Until next week, from my kitchen to yours, happy cooking (and baking)!
1 cup raw rice (not instant)
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups water
1 chicken (cooked and cut into pieces)
1 package dry onion soup mix
Combine rice, water and soups in bottom of roaster. Place chicken pieces on top of mixture; sprinkle dry onion soup mix over chicken. Cover tightly. Cook for 2 hours at 350 degrees. Do Not Peak!
Braised Pork Chops
6-8 lean pork chops - 1-inch thick
1/3 cup flour
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. garlic salt
2 tbsp. oil
1 can cream of chicken soup (cream of mushroom can be substituted)
Coat pork chops with mixture of flour, salt, mustard and garlic salt. Brown both sides in hot oil in large skillet. Put pork chops in slow cooker. Add chicken soup. Cover and cook on low for 6-8 hours (or high for 3-4 hours). Recipe can be doubled.
Cabbage Cheese Bake
1 head cabbage - cook 10 minutes and drain
1 can cream of chicken soup
2 cups shredded cheese
2 cups onion and garlic croutons (used to top mixture)
1/2 cup milk
Layer in greased pan. Place croutons on top and sprinkle with Parmesan cheese.
Bake at 350 degrees for 35 to 40 minutes.
Peanut Butter Toffee Bars
1/2 cup butter
1/2 cup peanut butter
1 cup brown sugar
1 tsp. vanilla
2 cups flour
1 cup chocolate chips
1/2 cup peanut butter
Cream butter and 1/2 cup peanut butter; add sugar gradually. Beat in egg and vanilla. Blend in flour. Pat into 15x10x1 inch pan. Bake at 325 degrees for about 25 minutes. Combine chocolate chips and 1/2 cup peanut butter over medium heat. Spread over hot, baked surface. Top with peanuts. Cut while warm.
Old Time Raisin Bars
1 cup seedless raisins
1 cup water
Bring to boil in saucepan; add 1/2 cup salad oil or shortening. Let cool.
1 egg, slightly beaten
1 cup sugar
1 3/4 cups flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
Add to saucepan mixture. Bake at 375 degrees in a 9x13 pan for 20 minutes. Cool; remove from pan. Dust with powdered sugar.
Plantation Pudding Cake
Mix together 1 cup all-purpose flour, sifted, 3/4 cup sugar, 1/2 tsp. cinnamon and 1/8 tsp. ginger. Cut in 3 tbsp. butter until the size of small peas. Add 1/2 cup chopped pecans or walnuts. Press 2/3 of crumb mixture into well-greased 9-inch square pan. Combine 1/2 cup boiling water and 1 tsp. soda; add 1/4 cup molasses and mix well. Pour over crumb mixture in pan; sprinkle with remaining 1/3 crumbs. Bake at 350 degrees for 30 to 35 minutes. Serve warm with cream cheese topping and orange sauce.
Cream Cheese Topping: Soften 1 - 3 ounce package cream cheese with 1 to 2 tbsp. milk and 1/2 tsp. vanilla; stir in 2 tbsp. sugar. Cream until light and fluffy.
Orange Sauce: Combine in saucepan 1/2 cup sugar, 1 tbsp cornstarch and 3/4 cup water and cook until thickened, stirring. Add 2 tbsp. butter; remove from heat. Add grated rind and juice of 1 orange and 1 lemon. Serve warm.