Mary’s G-o-o-o-d Stuff

I got this recipe from a recipe exchange that I belonged to in the late 2000s, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.

Servings: 6

2 Tbsp water
1 lb Italian sausage
1 onion, chopped
4 cloves garlic, minced
15 oz can diced tomatoes
4 oz green chile, chopped
2 cups water
8 oz uncooked short pasta (shells, rotini, farfalle, penne, etc.)
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp nutmeg
1 cup sour cream

  1. Heat 2 Tbsp water in a large skillet or Dutch oven.
  2. Add sausage, cover and cook over medium heat for 5 minutes. Remove cover and let water evaporate, browning sausage lightly. Drain off fat.
  3. Add onion & garlic and cook 5 minutes longer.
  4. Add tomatoes, chiles and water. Bring to a boil.
  5. Add pasta and spices. Return to a boil, turn heat to low.
  6. Cover and cook until pasta is al dente. Mixture should be loose, but not too soupy.
  7. Turn off heat and stir in sour cream.
  • I use bulk Italian sausage. If you use links you will need to remove the casings.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute 2 – 10 oz cans diced tomatoes with chiles (e.g., Ro-Tel) for the canned tomatoes and the chiles.
  • You can substitute plain yogurt for the sour cream.

Ramen with Beef and Vegetables

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and omitted the salt.

Servings: 4

1/2 pound ground beef
3-4 green onions, sliced
1 cup chopped vegetables (spinach, zucchini, mushrooms, peas, or any other veggies you like)
2 – 3 oz packages ramen noodles
soy sauce

  1. Saute beef in a hot skillet until browned. Drain fat.
  2. Add onions and veggies. Cook for 2 minutes.
  3. Prepare ramen according to package instructions, but DO NOT add seasoning packet. Drain.
  4. Add beef and veggies. Cook until all liquid evaporates.
  5. Serve with soy sauce.





Impossible Pie

basic recipe from Bisquick

1 1/3 cups milk
3 eggs
3/4 cups Bisquick
1/4 tsp pepper

  1. Heat oven to 400 F.
  2. Combine all ingredients and beat until smooth.
  3. Pour over chosen ingredients in a greased 10″ pie pan.
  4. Bake until set, about 25-35 minutes.

Filling options:

  • chicken & vegetables
  • ham & Swiss cheese
  • bacon & Cheddar cheese
  • spinach & Swiss cheese
  • Taco – ground beef with taco seasoning, onions, Cheddar cheese
  • chicken, broccoli & Cheddar cheese
  • ground beef, mushrooms & 1/2 cup sour cream (replace equal amount of milk)
  • green chile & Cheddar cheese
  • cherry tomatoes & Cheddar cheese
  • anything else you want to try

Note – all filling ingredients should be chopped in bite-size or smaller pieces and meat should be cooked. If using vegetables with high liquid content such as spinach, cook land squeeze out liquid before using.

Plantation Ham Pie

Betty Crocker Recipe Card Library 1971

2 Tbsp butter or oleo
3 cups ham, cubed
1 med onion, chopped
2 cans cream of chicken soup
1 cup milk

Parsley Pinwheels

2 cups Bisquick
1/2 cup water
1/2 cup parsley, chopped

  1. Heat oven to 425 F.
  2. Melt butter in a large skillet.
  3. Cook and stir ham and onion in butter until ham is golden and onion is tender.
  4. Stir in soup & milk. Heat just to boiling, stirring frequently.
  5. Pour into greased 8″ square baking dish. Place in oven while you make the Pinwheels.
  6. Stir Bisquick and water to a soft dough. Roll into 12×7 rectangle. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 slices.
  7. Arrange on top of hot ham mixture.
  8. Bake 20-25 minutes or until pinwheels are cooked.
  • The trick to non-soggy biscuits is to make sure the filling is hot before the biscuits are put on top.

Meat Stuffing (for Zucchini or Bell Peppers)

This recipe is adapted from how my mother used to make it.  The measurements are not exact because a lot depends on how thick you want the stuffing to be and how much seasoning you like.

1 lb ground beef
1 onion, chopped
8 oz can tomato sauce
saltine crackers
dried basil
black pepper

  1. Brown hamburger and onion.
  2. Add tomato sauce.
  3. Crumble in saltines until stuffing holds together.
  4. Season to taste with basil, pepper & salt.
  5. Stuff into parboiled or roasted zucchini (split & seeded) or par-roasted bell pepper halves.  Top with cheese.
  6. Bake at 350 F for about 20-30 minutes or until heated through and cheese it melted.
  • Precooking the zucchini or bell peppers makes sure the vegetables are done when the stuffing is. Otherwise they will still be hard while your stuffing is getting burned.

Chile Cheese Squares

recipe from Sara Garretson – a friend of my mother’s in New Mexico

2-3 roasted green chiles, chopped
1 cup cheddar cheese, grated
6 large eggs, beaten

  1. Heat oven to 350 F.
  2. Spread green chiles in a greased 9″ square pan.
  3. Sprinkle with cheese.
  4. Pour eggs over chiles & cheese.
  5. Bake for 15-20 minutes or until set and slightly browned.
  6. Cut into small squares.
  • I even like these cold the next day.
  • You can also cook this as a frittata in a skillet.

Arrabiata Sauce – well, kind of

While we were in Italy, I made this dish at one of the bed & breakfasts we stayed at.  The owner kindly let us cook dinner for ourselves when we got there too late to go out to dinner.

Cooking in a strange kitchen using only what they have in their cabinets and fridge can be challenging. More so when all the labels are in a foreign language. Based on what I found and the memory of an Arrabiata sauce recipe I had read before, I threw this together. It turned out quite tasty, so I wrote it down before I forgot what I put in it. This made one serving.
whole dried peperoncini
1 tsp olive oil (olio di oliva)
1/2 cup cherry tomatoes (pomodoro), chopped
1/2 anchovy fillet (acciughe), chopped
1 tsp fennel seed (finocchio), crushed
1/4 tsp crushed red pepper (peperoncini)
1 Tbsp tomato paste (concentrato di pomodoro)
Splash red wine (vino)
1 Tbsp Italian parsley (prezzemolo), chopped
cooked pasta
Parmesan, grated

  1. Heat olive oil in a skillet.
  2. Add tomatoes, anchovy, fennel seed and red pepper. Cook until tomatoes are soft.
  3. Add tomato paste, red wine and parsley.  Cook until slightly thickened.
  4. Pour over pasta and sprinkle with Parmesan.
  • Peperoncini were everywhere – fresh bunches in the produce stalls and dried in the grocery stores. I was especially intrigued by the grinders filled with whole dried red peperoncini – similar to a grinder that we use for black pepper.

Chicken Tortilla Soup

1 small onion, chopped (~ 1/2 cup)
2 cloves garlic, crushed
4 oz green chile, chopped
2 Tbsp oil
15 oz can diced tomatoes
10 oz can chicken, undrained
2 cups chicken broth
1 cup beef broth
1 tsp ground cumin
1 tsp chili powder (not ground chile)
1/4 tsp pepper
2 tsp Worcestershire sauce
4 corn tortillas
1 cup grated cheddar or jack cheese

  1. Saute onion & garlic in oil until soft.
  2. Add chicken, chile, tomatoes, broths, spices & Worcestershire. Simmer 20 minutes.
  3. Cut tortillas in quarters, then into 1/2″ strips.  Add 3/4 of strips to soup & simmer 10 minutes. Fry remaining strips until crisp.
  4. Serve topped with crisp tortilla strips & cheese.
  5. Makes 4 servings.
  • I use “Petite Diced” tomatoes that are about 1/2″ cubes – the regular canned “diced” tomatoes are what I would call coarsely chopped – about 3/4″ cubes.
  • You can substitute leftover chicken, shredded.
  • If you don’t have beef broth, you can substitute chicken broth, but the flavor will not be as rich.

Judy’s Easy Microwave Potatoes

recipe courtesy of Judy Trimarchi

potatoes, peeled or unpeeled
garlic salt
fresh rosemary, chopped (or dried rosemary, crushed)
olive oil

  1. Cut up as many potatoes as you want into bite-sized chunks.
  2. Place in a shallow glass baking dish.
  3. Sprinkle with garlic salt.
  4. Sprinkle with rosemary.
  5. Sprinkle with anything else that sounds good.
  6. Drizzle with olive oil.
  7. Stir until potatoes are coated.
  8. Microwave for around 10 minutes – less if you like them a little crunchy inside.
  • I use garlic powder, then add salt to taste so that I can control the amount of salt. 

Judy’s Hamburger and Potato Stuff

recipe courtesy of Judy Trimarchi

2 lb ground beef
2 large onions, coarsely chopped
2 cloves garlic, minced
8 med potatoes, coarsely chopped

  1. Put a tea kettle of water on to heat up.
  2. Brown ground beef until fairly brown, keeping pieces fairly large.
  3. Towards end of browning process, throw in onions.
  4. When onions are soft, add garlic. Cook for 1-2 minutes.
  5. Add potatoes to pan and add water to cover the potatoes.
  6. Salt to taste.  Check the salt again during the cooking process as potatoes absorb a lot of salt as they cook.
  7. Bring to a low boil and cook until the potatoes are done but not falling apart.
  8. Serve in a shallow bowl, mash the potatoes when eating and let them absorb the broth.
  • Feeds 6-8
  • Judy says “the browner the meat, the better the broth”
  • I add fresh ground black pepper, also.