My Favorite Recipes

That everyone may eat and drink, and find satisfaction in all his toil- this is the gift of God. Ecclesiastes 3:13

The most indispensible ingredient of all good home cooking: love for those you are cooking for." Sophia Loren

New Recipes Since 2011

Irish Soda Bread

Fruity Bundt Cake

Delicata Squash- how to cook

Picture Recipes - I put together these recipes to assist students who need literacy support. I used Google image searches and Mayer Johnson Boardmaker symbols.

Pumpkin Muffins and Buttercream Frosting

Slow Cooker-Crock Pot Recipes

    Mom's Creamed Onions

  • 8 jars of small onions
  • 1/2 cup of butter or margarine
  • 1/2 cup of all-purpose flour
  • 3 cups light cream
  • salt and pepper to taste
  • dash of cayenne pepper or more
  • 1 cup of butter bread crumbs ( or a little more) or grated sharp cheddar chess ( I use both together)

Drain onions- reserving 1 cup of liquid. Melt margarine or butter and blend in flour over medium heat. Gradually add reserved liquid and cream stirring constantly. Cook, stirring until smooth and thickened. Add salt, pepper and cayenne. Add onions and mix lightly. Pour into shallow baking dish ( 9 x 5 x 3 should do it ) Top with crumbs and cheese. Cover and bake in preheated 350 degree oven for 45 minutes. Uncover during last 20 minute of baking to brown.

Mom's Bavarian Barley Soup

  • 1/2- 3/4 lb. low fat turkey sausage ( with sun dried tomatoes is good)
  • 3/4 c. barley
  • 2 cups cabbage, shredded find
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1/2 cup onion chopped
  • 1 clove garlic- crushed
  • 1 bay leaf
  • 4 cups chicken broth ( a little more is OK)
  • 1-2 T prepared mustard ( German style or country style Dijon is good)
  • 1 cup croutons

Brown sausage in pan over med. heat. Drain. Cut into bite size pieces. Add all the remaining ingredients except the mustard and croutons. Cover and simmer one hour or until barley and vegetables are tender. Stir in the mustard and garnish with crouton

White Bean, Kale, Squash, Sausage Soup

Heat the oil in a large soup pot over medium heat. Add the onions and saute for about 10 minutes. Add the garlic, curry, and cumin and saute for an additional 2 minutes. Add the stock, beans, squash, kale, sausage and marjoram. Bring the mixture to a boil and then reduce heat. Add a few pinches of salt and simmer for 20 minutes or until squash is tender. Just before serving, season with salt and fresh lemon juice to taste.serves 6

Mom's Oven Stew
  • 1/4 cup flour
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • 2 lbs. beef stew ( I use chuck) in cubes
  • 2 TB. vegetable oil
  • 4 onions quartered
  • 4-5 carrots sliced
  • 4 med. potatoes quartered
  • 1 cup sliced celery
  • 1cup water
  • 2 -8oz. cans tomato sauce
  • 1 small can mushrooms ( optional)

Combine flour, salt, pepper, and paprika in a bag.

Drop beef in, a portion at a time until coated.

Mix with oil in a 3 quart casserole.

Bake uncovered at 400 degrees for 30 minutes.

Stir once. Add vegetables, water and tomato sauce.

Mix well.

Cover. Bake at 350 degrees for 1 3/4 hrs.

Paula's Cranberry Orange Nut Bread


  • 2 cup sifted flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sugar or ( 1/2 sugar, 1/2 splenda)

mix in:

  • 2 tablespoons of shortening
  • grated rind of one orange
  • 3/4 cup orange juice
  • 1 egg beaten

fold in:

  • 1 cup raw cranberries, cut in half
  • 3/4 cup chopped walnuts
  • bake 350°
  • approx. 1 hour
  • -9x5x3 loaf pan or 4 mini loaf pans
Mom's Ham and Potato Au Gratin ( casserole)


  • 1 1/2 c. diced ham
  • 3 C. cooked potato - diced
  • 4 TB. margrine/butter
  • 1 small onion diced
  • 3 TB flour
  • 2 C. milk
  • salt and pepper to taste
  • 2 TB. fine dry bread crumbs
  • 1/2 C. grated cheddar cheese

Put ham and potato in shallow baking dish. Melt 3 TB. butter in sauce pan, add onion and cook until tender. Blend in flour. Gradually add milk and cook until thickened. Season and pour over ham and potato in casserol dish. Sprinkle with grated cheese and bread crumbs. Dot with remaining butter.

  • Bake at 400 degrees
  • 20 minutes
  • 4 servings - double for a crowd.

Kris's Mandarin Salad

  • 1/4 c. sliced almonds
  • 1 TB. plus 1 tsp. sugar
  • 1/4 head of lettuce ( any kind- torn into bite size pieces)
  • 1/4 head of romaine lettuce
  • 2 stalks of chopped celery ( 1 c.) optional
  • 2 sliced green onions ( 2 TB)
  • 1 can mandarin oranges

Cook almonds and sugar over low heat stirring constantly until sugar is melted. Cook and break apart. Place all lettuce in plastic bag and add celery and onions. Pour dressing and oranges in to the bag and shake until coated. Add almonds. Shake again.

Sweet- Sour Dressing

  • 1/4 c. vegetable oil
  • 2 TB sugar
  • 2 TB vinger
  • 1 TB snipped parsley
  • 1/2 tsp. salt
  • dash of pepper
  • dash of red pepper sauce ( optional)

Avocado Salad


In a jar with tight fitting lid, combine dressing ingredients, shake well. Chill. Just before serving, toss greens in a large salad bowl. Dip the avocado slices in orange juice. arrange over greens (discard remaining juice).Add cucumber, onion, and oranges. Top with toasted pecans. Serve with dressing.

Paula's Barley Corn Salad

rinse: 1 c. barley add to 6 C. water and 1/4 tsp salt- boil for 40 min. and drain and rinse with cold water

  • add: 2 C. corn
  • 1/2 c. chopped scallions
  • 1 red sweet pepper diced
  • 1/2 c. minced parsley


  • 1/2 c. vegetable oil
  • 2 TB brown rice vinegar
  • 1/2 clove of garlic ( optional)
  • 1/8- 1/4 tsp. salt
  • 1/4 tsp. dry mustard or regular
  • 1/2 tsp. basil

Lynne's Swedish Meatballs

  • 1 1/2 lbs of ground beef or ground turkey
  • 1 egg slightly beaten
  • 1 c. milk
  • 1/2 c. fine dry bread crumbs
  • 3 TB. margrine
  • 3/4 c. light cream (or milk)
  • 1 1/2 tsp. salt
  • 2 TB minced onion
  • 1/2 tsp. pepper
  • 1/4 tsp. nutmeg
  • 2 TB flour

Combine egg, milk, and bread crumbs, - let stand for a few minutes. Saute onion in 1 TB margrine until brown. Combine soaked crumbs,onion, meat, salt, pepper and nutmeg. Beat with a spoon or with hand until smooth. Shape into 3 doz. balls about 1" diameter. Brown in remaining margrine. Pour off most of the fat. You won't have any fat if you use ground turkey :-) Sprinkle meat balls with flour and shake pan. Add 1 cup of hot water, stirring to loosen all particles and blend well. Cover and simmer 35-40 min. Add cream or milk and heat. Serve meat with gravy.


Gingered Tuna Salad

  • 1 12 oz can chunk white tuna in water
  • 2 tsp. curry powder
  • 1 TB olive oil
  • 1/4 c. minced red onion ( 1/2 small onion)
  • 3 TB crystalized ginger chunks
  • 1/3-1/2 c. mayo
  • 1 TB rice vinegar
  • 1 tsp. dijion style mustard
  • 1/4 c. chopped pecans
  • 1/4 tsp. salt
  • 1 dash cayenne pepper

Drain tuna and set aside. In a small saucepan over low heat, saute curry powder in olive oil for 5 minutes, stirring every so often. While curry powder is cooking, mince the onion. Chop the crystallized ginger into small pieces, about the size of the minced onion. In a medium sized bowl wisk to combine mayonnaise, rice vinegar and Dijon style mustard. Add cooked curry powder mixture ( make sure to scrap it all in), crystallized ginger, onion, chopped pecans, salt and a dash of cayenne pepper. Wisk again. Add tuna, mix with a fork until the tuna is well blended and coated with dressing. makes 3 cups ( serves 4+)


Paula's Special Education Resources

updated 10/29/2011