Tuesday, October 26, 2010


The best beef stroganoff I have found- off a Campbell's Soup can.

In medium skillet, heat:
           1 Tbsp. olive oil
Add and brown:
           1 lb. beef strips (top round)*
Remove beef from skillet.

Heat:   1/2 Tbsp. olive oil
Add and cook until tender (about 3 min.):
          1/2 cup chopped onions
          1/2 lb. fresh mushrooms, sliced

Add:   1 can (10 3/4 oz.) Campbell's Beefy Mushroom Soup
          1/2 tsp. minced garlic, or 1 clove finely chopped
When soup begins to bubble, return beef to skillet and heat 1-2 minutes until it bubbles again.
Turn down heat and add:
          1/2 cup sour cream
          1/2 tsp. paprika

Serve over noodles or rice.
*Use leftover small pieces or shreds of meat from "Pot Roast and More" recipe.

Wednesday, October 20, 2010


Beat together in mixer until frosting is fluffy, about 3-5 minutes.  
       1 lb. powdered sugar (*reserve a little - see below)
       4 Tbsp. real butter (approx.)
       1-2 Tbsp. milk (approx.)
       1 tsp. pure vanilla  (imitation vanilla can be used, but it won't be as good tasting.)

Adjust to correct texture adding milk or *powdered sugar as needed.

OPTION:  Add food coloring.  If several colors are desired, divide frosting into separate bowls before adding coloring. 

               For chocolate frosting, add 1/4-1/2 cup cocoa and a little more milk to make the right consistency for spreading.

Tuesday, October 19, 2010


 A Grammanita original (^_^)

Note: All ingredients are approximate amounts.

4 cups mixed salad greens (iceburg lettuce, romaine, red or green leaf lettuce, spinach, dark green salad mix, etc.)
1 cup any combination sliced bell peppers, cucumbers, zucchini
1/4 cup carrots, chopped, grated, sliced, etc.
1Tbsp. green onions or chives
1/2 cup cheese, cubed, grated, or chunked (feta, cheddar, mozzarella, etc.)
1 tomato cut into wedges
1/2 cup grilled chicken brushed with Yoshida’s Original Gourmet Sauce or your favorite oriental barbecue sauce
1/2 can mandarin oranges
Toasted sliced almonds
Rice Noodles
Toasted sesame seeds

Toss lightly together salad greens, peppers, cucumbers, zucchini, carrots, onions and cheese and place in medium-sized salad bowl.
Lay tomato wedged around outside edge of bowl.
Sprinkle hot or cold chicken around center and place mandarin oranges on top.
Sprinkle with toasted almonds, rice noodles and toasted sesame seeds.
Serve with Oriental Sesame dressing on the side.

YIELD:  2-4 servings

  1. Substitute 1/3 cup canned chicken breast or chicken/turkey lunch meat for grilled chicken.
  2. Toss all ingredients (except almonds and rice noodles) with Oriental Sesame dressing. Top with almonds and rice noodles and serve immediately in large bowl or individual servings.
  3. Toss greens and place in salad bowl. Place other ingredients in individual bowls. Place Oriental Sesame Dressing in bottle with small opening at top. Serve buffet style.

Toasted almonds or sesame seeds: Spread almonds or seeds on cookie sheet. Place in 400 F oven until lightly browned. WATCH CLOSELY! Sesame seeds take very little time. Cool thoroughly and store in tight container.


A GrammaNita original (^_^)

Combine in saucepan:
1/4 cup red wine vinegar
2 Tbsp. sesame oil
1/2 cup pineapple juice
1/2 cup Yoshida’s original gourmet sauce
1/8 tsp. ginger
1/2 tsp. salt (optional)
1 1/2 tsp. cornstarch

Mix well in saucepan; heat to boiling and boil at low level for 1 minute.

Excellent on Oriental Chicken Tossed Salad

Yield: About 1 cup

Thursday, October 7, 2010


We invented this favorite when we had our fried chicken franchise.  It was easy to grab a bucket of frozen chicken and dump it into the crockpot along with the rest of the ingredients.

Cover bottom of crockpot about 1/4” deep with your favorite spaghetti sauce.
Alternate in crockpot:
        Chicken pieces*
        Onion slices
        Bell pepper strips

Cover generously with spaghetti sauce.
Heat on high until mixture begins to bubble (1-2 hours). Turn to low and continue cooking about an hour until chicken is heated through.

*For chicken, use leftover breaded and fried chicken pieces. Some fried chicken restaurants sell leftover frozen chicken at a reduced price. You can also purchase it at the grocery store. If you use frozen chicken, no need to defrost. Just let it cook a little longer.

Wednesday, October 6, 2010


Yield: About 4 quarts

      2 1/2 cups cooked beans (use one of the following):

A. 3-4 cans red, pinto or kidney beans (mix or match).

B. Rinse and soak 1 lb. mixed dry beans (red, pinto, kidney) overnight in ample water in refrigerator. Drain, rinse, and add more water. Bring to boil, reduce heat to simmer and cook several hours until beans are tender.
Note: 1 lb. dry beans equals 2 ½ cups cooked beans.

C. Place rack with small holes in bottom of 4 quart pressure cooker. Rinse 1 lb. mixed dry beans and place in pot. Add water to about 3/4” below fill line (about 2/3 full). Add 2 Tbsp. cooking oil (keeps steam hole clear.) Heat on high until weight jiggles. Lower heat to just less than medium heat(weight will jiggle nicely, but not too hard.) Cook 45 minutes, then cool 5 minutes. Place under cool running water until pan is cool (about 10 minutes.) Remove weight, then remove lid. Drain beans.

  1. Fry 1 1/2 lb. hamburger. Drain and place in crockpot.
  2. Saute 1 medium onion, chopped, in about 2 Tbsp. oil in heavy fry pan on medium high until lightly brown to carmelize. Add to hamburger.
  3. Add 2 quarts or 5 cans (14.5 oz.) diced tomatoes (if using home-canned tomatoes, use a potato masher to gently mash tomatoes.) If preferred, use tomato juice or puree tomatoes.
  4. Add: 2 1/2 cups cooked beans.
  5. Add: 1 1/2 – 2 tsp. Chili powder (more if you like it hotter.
            1 large bay leaf
            1/2- 1 tsp. garlic powder 
            Salt and pepper to taste
6. Cook on high in crockpot until chili begins to simmer.
7. Turn to low and cook about 1-2 hours to blend flavors.
8. Remove bay leaf and serve chili.

Note: If you need to hold the chili, it can cook on low for several hours, or if your crockpot has a warm setting, use that after cooking 1-2 hours.


The original recipe is not mine, but the options are.  I think the original came to me from my friend, Jackie Tolman.

Butter a 7x10” pan.
Melt in large heavy saucepan:
        1/2 lb. butter
Add: 2 1/4 cups (1 lb.) brown sugar
Stir constantly from this point on as mixture burns easily.

When mixture boils, add:
        1 cup light corn syrup
        1 can sweetened condensed milk
Cook over medium heat to 200o F on candy thermometer.

Add: 1 tsp. high quality vanilla
Cook to 238o F.
Remove from heat and pour into buttered pan. Cool.
Cut into squares and wrap individually in plastic wrap (or wax paper and twist ends.)

  1. Cook to 240o F for firmer caramel.
  2. For Caramel Sauce: after adding vanilla, cook two minutes, then pour into jelly jars.
  1. Cut into lengths and cover with dipping chocolate to make candy bars.  Cool in refrigerator or cool place until chocolate is solid, then wrap in plastic wrap.

Tuesday, October 5, 2010


 The original recipe came from the back of a cornstarch box, but the using of Splenda was my idea.  
(Blancmange (pronounced /bləˈmɒnʒ/ or /bləˈmɑːndʒ/)

Yield: 8 servings

Mix in 3qt. Pan:
        1/2 cup sugar (can use up to half Splenda)
        1/3 cup cornstarch
        1/4 tsp. Salt

Gradually add while stirring:
        4 cups milk (can use skim milk or mixed powdered milk)

Stir constantly from this point on.
Cook over medium heat for about 10 minutes, until mixture begins
to thicken.
Turn heat to medium low and continue cooking for 8-10 minutes.

Stir 1 cup of mixture into:
        2 well-beaten eggs*
Add egg mixture to milk mixture and continue cooking 2 minutes.
Do not overcook.

Remove from heat and cool 2-3 minutes.
Add: 1 tsp. Vanilla (real vanilla is best).
Pour into molds, small bowls, or one larger bowl.
Cool slightly, then cover and refrigerate.

*If you happen to have egg yolks left over from a previous recipe, you can use them.  I recently used 3 yolks and 1 whole egg, and it worked fine.

One of my favorite things to do is divide the pudding into 8 containers with lids and refrigerate for future use.  When I am hungry for pudding, I like to put it into the microwave long enough to heat it.  Sometimes I throw in a few chocolate chips when I get ready to eat the warm pudding.  Hot pudding is so yummy!


It has been so long ago, I don't remember where I got this Greek recipe - maybe from a newspaper.

Brown in 3 Tbsp. Olive oil:
        1 med-large onion, chopped
        1 lb. chopped beef or lamb
Add: 1 cup tomato paste
        2 Tbsp. parsley
        1 cup vinegar
        1 cup water
        2 Tbsp. nutmeg
        Salt and pepper to taste

Cover and cook slowly for one hour.

Peel and cut into 1/4” slices:
        2 medium eggplant
Brown in oil, place in 10 x 13 baking dish and set aside.

Melt:  1/4 cup butter
Add:  1 cup flour
         4 cups milk (add slowly)
Cook until thickened.
Slowly Add:
2 eggs, slightly beaten
Do Not Boil and add no seasoning.

Grate cheese to make 2-3 cups (about 1-1/2 lbs.)
Mix together and add to meat mixture:
        1 cup grated cheese
        1/4 cup bread crumbs
Sprinkle onto eggplant:
        1/4 bread crumbs

Add in layers on top of eggplant:
        meat mixture
REPEAT then top with cheese

Bake 350° for 1/2 hour.  Let sit 10 minutes before cutting into servings.

For freezing, cut and freeze in separate packages.


I learned this recipe from two Latina roommates when I was living in Provo, UT many many years ago.  It has been a family favorite.

Brown: 1 lb. Hamburger and salt to taste– drain and (rinse – optional)

Lightly crush one 9 oz. bag of Fritos and spread in the bottom of a 9 x 13 pan. (May not take whole bag).

Combine in cooking pot:
        1 can (2 cups approx) whole kernel corn, drained
        1 can tomato paste
        2 cans chili con carne

Simmer together a few minutes then stir in:
        8 oz. Shredded Monteray jack cheese (optional: use colby/jack cheese)
Pour mixture into 9 x 13 pan on top of crushed Fritos.

Lightly crush another bag of Fritos and spread over mixture.
Top with 6-8 oz. shredded cheddar cheese.

Bake a 250o for 30 min. to melt cheese.


This recipe came from my daughter, Jennifer.

In heavy saucepan melt:
        3/4 cup semisweet chocolate pieces
        1/4 cup butter

Add: 2/3 cup sugar

Gradually stir in:
       1  5-oz. Can (2/3 cup) evaporated milk

Bring to boiling and reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove from heat.
Serve warm over ice cream.

To reheat: Place in microwave and heat on high, approximately 15-30 seconds for 1/2 cup of sauce. Watch carefully.

Optional Peanut Butter Fudge Sauce:
Prepare as above, except, after cooking 8 minutes, stir in 1/4 cup peanut butter, then remove from heat.

Monday, October 4, 2010


Yield: 5 dozen small or 2 1/2 dozen large cookies.  This recipe makes a crisp cookie.

Combine and set aside:
        2 1/4 cups flour
        1 tsp. Baking soda
        1 tsp. Salt

In mixer bowl combine and beat together:
        1 cup CRISCO shortening
        3/4 cup brown sugar
         3/4 granulated sugar
        2 tsp. vanilla
Add: 2 eggs

Add flour mixture.

Stir in 2 cups Nestle's semi-sweet chocolate chips

Spoon onto ungreased cookie sheet using a teaspoon (or 1 1/4" scoop) for small cookies, or a tablespoon (or 1 5/8" scoop) for large cookies.

Bake at 375o for 9-11 minutes.
Remove from oven and let sit on cookie sheet about one minute before transferring cookies to cooling rack.

OPTION:  Replace 1 cup flour with 1 cup oatmeal flour.     
Place oats in blender or food processor and turn on high long enough to turn oats into flour. Store leftover flour in refrigerator.


Yield: about 1 1/2 cups

In heavy saucepan melt:
        1 bar Hershey's Special Dark Chocolate (4.5 oz.)
           OR 3/4 C + 2 Tbsp. cocoa powder
        1/4 cup butter

Add: 2/3 cup Splenda and sugar (fill 2/3 measuring cup about 2/3 full with Splenda and top with white sugar.)

Gradually stir in:

       1/3 cup skim milk (may take more)

       1 1/2 Tbsp. powdered milk (do not add water.)

Bring to boiling and reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove from heat.
Serve warm over ice cream.

To reheat: Place in microwave and heat on high, approximately 15-30 seconds for 1/2 cup of sauce. Watch carefully.