Category Archives: Recipes


Cranberry Pineapple Salad

cranberry-saladThis was another one of those recipes that we used for our first Thanksgiving together.  It’s been almost 16 years now and we still use it every Thanksgiving.  The kids love it since it has all their favorite fruits in it.


  • 1 can (20 oz) crushed pineapple, drained
  • 2 pkg (4 oz) raspberry jello
  • 1 can (16 oz) whole berry cranberry sauce
  • 1 medium apple, chopped
  • 2/3 C chopped walnuts


  • Drain pineapple juice in a 1 quart cup.
  • Add enough cold water to reserved liquid to measure 3 cups.
  • Pour into saucepan.
  • Bring to boil
  • Remove from heat.
  • Add jello and stir until dissolved.
  • Add in cranberry sauce until blended.
  • Pour into large bowl.
  • Refrigerate 1-1/2 hours until thickened.
  • Stir in remaining pineapple, apples and nuts.
  • Refrigerate 4 hours until firm.

Clam Chowder


While Kara and I were dating, she invited me to her home for dinner.  She prepared the entire dinner by herself with this as the main course.  It was at this moment that I knew I had to marry her!


  • 2 (6.5 oz) cans of clams OR 3/4 lbs minced clams
  • 1 C onions, finely chopped
  • 1 C celery
  • 3/4 C butter
  • 1 qt half & half
  • 1/2 t sugar
  • 1 C diced carrots
  • 3 C diced potatoes (bite-sized)
  • 3/4 C flour
  • 1/2 t salt
  • pepper for taste


  • Cover vegetables with water and cook until tender.
  • Melt butter and flour slowly for 1-2 minutes. Do not brown.
  • Add half & half slowly.
  • Stir until smooth and thick.
  • Add to cooked vegetables.
  • Add clams undrained.

Portions: 8-10


Chicken Stew with Cornbread Dumplings


  • 1 14-ounce can chicken broth
  • 1 10-ounce package frozen mixed vegetables
  • 1 cup frozen small whole onions
  • 1/2 cup water
  • 2 t snipped fresh basil, oregano, or dill; or 1/2 t dried basil, oregano, or dill, crushed
  • 1/2 t salt
  • 1/8 t garlic powder
  • 1/8 t black pepper
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey
  • 1 recipe Cornmeal Dumplings-follows below


  • In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
  • Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
  • Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew.
  • Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.

Makes 4 servings (about 6 cups)

Cornmeal Dumplings:

  • In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 t baking powder, and dash black pepper.
  • In a small bowl combine 1 beaten egg, 2 T milk, and 2 T cooking oil;
  • Add to flour mixture, stirring with a fork just until combined.

Start to finish: 40 minutes


Potato Soup


  • 1/3 C Diced Celery
  • 1/3 C Diced Carrot
  • 1/4 C Onion
  • 2 T Butter or Margarine
  • 2 T Flour
  • 1 Quart Milk
  • 2 Chicken Bouillon Cubes
  • 2 T Minced Fresh Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Seasoned Salt
  • 1/4 tsp Cayenne Pepper
  • 6 Medium Potatoes, pealed and cooked
  • Chives, Shredded Cheese and Bacon Bits, Optional


  • In a 3-qt. Dutch oven or kettle, saute the celery, carrot and onion in butter until tender.
  • Stir in flour until smooth.
  • Gradually add milk; cook and stir until thickened and bubbly.
  • Add bouillon, parsley, salt, seasoned salt and cayenne.
  • Simmer for 20 minutes, stirring occasionally.
  • Cube half of the potatoes and mash the other half; add all to the soup.
  • Simmer for 20-25 minutes or until heated through.
  • Garnish individual servings with chives, cheese and bacon bits if desired.

Portions: 8 Servings (2 quarts)

Hot Dogs

Grandma Demereck’s Hot Dog Surprise

Believe it or not, I haven’t tried this recipe.  My mom said Grandma used to make it all the time when she was growing up and was a favorite among all the kids.

Hot Dogs


  • 1 pound hot dogs,chopped fine
  • ½ cup grated sharp Cheese
  • 2 hard boiled eggs,chopped fine
  • ¼ cup Chili Sauce
  • 2 tablespoons mustard
  • ½ teaspoon garlic salt
  • 8 split and buttered hot dog buns


  • Chop the hot dogs and shelled boiled eggs fine
  • Mix in the rest of the ingredients
  • Fill the buttered buns with the mixture
  • Wrap in foil
  • Bake in a 375 degree pre-heated oven for 10-12 minutes OR bake on the grill until heated clear through
photo by: TheBusyBrain