Grandma Nee's Flipbook

1Grandma Nee’sRecipesFrom the kitchen of Connie Sieira

Grandma Nee’s RecipesCover photo by C. Sieria

3Recipes made with love for my precious family.



5Table of ContentsMain DishesBaked Chicken Parmesan...................................................11Chicken & Cheeese Enchiladas..........................................13Chicken & Rice Divan.........................................................15Chicken, Spinach & Mushrooms........................................17Chicken & Stuffing Bake.....................................................19Chili....................................................................................21Creamy Chicken Marsala...................................................23Easy Cheesy Lasagna.........................................................25Goulash.............................................................................27Ground Beef Stroganoff....................................................29Oven Fried Chicken...........................................................31Sloppy Joes........................................................................33Smoked Pork Chops with Maple Baked Apples.................35Taco Dish...........................................................................37Soups/StewsBeef & Barley Soup...........................................................39Cheese Chowder...............................................................41Chicken Soup.....................................................................43Chicken Stew & Dumplings...............................................45Gazpacho..........................................................................47Potato Soup.......................................................................49Side Dishes Au Gratin Potatoes.............................................................51Cheesy Potato Cups...........................................................53Cheesy Zucchini Casserole.................................................55Corn Casserole.................................................................. 57Green Beans Deluxe..........................................................59Pasta With Olive Oil and Garlic..........................................61Scalloped Corn...................................................................63Speedy Baked Beans..........................................................65...continued

Salads/Jell-OFinger Jell-O.......................................................................67Fruit Jell-O.........................................................................69Fruit Salad with Lemon Poppy Seed Dressing....................71Greek Orzo Salad...............................................................73Layered Salad.....................................................................75Lemon Fruit Salad..............................................................77Macaroni Salad..................................................................79Maurice Salad....................................................................81Pistachio Salad...................................................................83Potato Salad......................................................................85Rotini Pasta Salad...............................................................87Taco Salad..........................................................................89Tri-Colored Molded Jello....................................................91Breakfast/BrunchBaked Egg Dish...................................................................93Old Fashioned Waffles.......................................................95Sam’s Favorite Fluffy Pancakes..........................................97Sausage and Cheese Crescent Squares..............................99Sour Cream Streusel Coffee Cake....................................101Three Cheese Quiche.......................................................103Desserts/PiesAlaska Sheet Cake............................................................105 Apple Crisp......................................................................107Baklava............................................................................109Banana Bread...................................................................111Black Magic Cake.............................................................113Brownies..........................................................................115Carrot Cake......................................................................117Cheesecake Squares........................................................119Coconut Macaroons........................................................121Cream Cheese Frosting....................................................123Table of Contents...continuedcontinued...

7Desserts/PiesCreamy Lemon Pie...........................................................125Deluxe Sugar Cookies......................................................127Flakey Pie Crust/Crumb Crust Topping............................129Grandma Lena’s Banana Cake..........................................131Jennifer’s Favorite Cherry Filled Squares.........................133Jumbo 3 Chip Cookies.....................................................135Lemon Blueberry Cream Pie............................................137Magic Cookie Bars...........................................................139Pistachio Delight..............................................................141Pumpkin Pie.....................................................................143Raisin Pie.........................................................................145Strawberry Pretzel Pie......................................................147Toll House Bundt Cake.....................................................149White Chip Pumpkin Cookies..........................................151SpecialtiesBéarnaise Sauce..............................................................153Candied Walnuts............................................................155Chocolate Ice Cream Sauce.............................................157Grandma Nee’s Sweet Pickles.........................................159Table of Contentscontinued...

Baked Chicken ParmesanPhoto/Food: C. Sieira

9INGREDIENTS:: Preheat oven: 350O6 boneless, skinless chicken breasts2 eggs, whisked 1 ½ cups bread crumbs24 oz. Newman’s Own pasta sauce (Tomato & Basil)2 cups shredded mozzarella cheese¼ cup grated parmesan cheeseDIRECTIONS: Preheat oven to 350 degrees. Lightly spray 9 x 12 inch glass dish with cooking spray and then evenly spread ½ cup tomato sauce on bottom of pan. Dip chicken breasts in egg and then in bread crumbs, coating evenly. Arrange chicken breasts evenly in dish. Bake uncovered in 350 degree oven for 40 minutes. Pour sauce over each chicken breast and top each with mozzarella cheese and parmesan cheese. Continue baking until chicken is no longer pink in the center and cheese is melted, about 15 minutes.

Chicken & Cheese Enchiladas

11INGREDIENTS:: Preheat oven to: 350O1 can (10 ¾ oz) Cream of Chicken soup½ cup sour cream1 cup Picante sauce1 tsp. chili powder or omit2 cups chopped cooked chicken½ cup shredded Monterey Jack cheese6 flour tortillas (6 inch) warmed1 small tomato, chopped1 green onion, slicedDIRECTIONS:Stir soup, sour cream, picante sauce and chili power (if desired) in medium bowl. Stir 1 cup soup mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11 x 7 x 2 inch baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.Bake 40 minutes in 350 degree oven or until enchiladas are hot and bubbling Top with tomato and onion.

Chicken & Rice DivanPhoto/Food: C. Sieira

13INGREDIENTS:: Preheat oven to: 375O2 cups milk½ cup mayonnaise½ tsp. dried thyme½ tsp. garlic powder2 cups Minute Brown Rice, uncooked1 ¼ lb. boneless skinless chicken breasts cut into small chunks1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained1 ½ cups shredded sharp cheddar cheeseDIRECTIONS:Mix milk, mayonnaise, thyme and garlic powder in shallow 3 qt. casserole dish or 13 x 9 inch baking dish. Add rice, chicken and broccoli; mix well.Bake 30 minutes in 375 degree oven. Remove from oven. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted and liquid is absorbed.

Chicken, Spinach & MushroomsPhoto/Food: C. Sieira

15INGREDIENTS:: Preheat oven to: 350O½ lb. spaghetti, broken into thirds½ lb. sliced fresh mushrooms1 ½ cups chicken broth1 tsp. dried Italian seasoning½ tsp. garlic powder2 cups shredded cooked chicken6 Tbsp. fresh grated parmesan cheese, divided1 ½ cups shredded mozzarella cheese1 tub (8 oz.) Philadelphia Cream Cheese SpreadDIRECTIONS:Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.Meanwhile, melt butter in large skillet on medium heat. Add onions. Cook and stir 5 min. Stir in mushrooms. Cook and stir 4 mins or until mushroom liquid is cooked off. Add flour. Cook and stir 1 min. Stir in broth. Cook 4 min. or until thickened, stirring constantly.Mix cream cheese spread, milk and seasonings until blended. Drain spaghetti mixture. Return to pan. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. parmesan. Mix well. Spoon into 13 x 9 inch baking dish sprayed with cooking spray. Cover.Bake 25 min. Top with mozzarella and remaining parmesan. Bake uncovered 8 to 10 min. or until spaghetti mixture is hot and bubbly and cheese is melted.6 oz. baby spinach3 Tbsp. butter1 onion, chopped3 Tbsp. flour2 Tbsp. milk

Chicken & Stuffing BakePhoto/Food: C. Sieira

17INGREDIENTS:: Preheat oven to: 375O1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken1 cups water⅔4 boneless skinless chicken breast halves (about 1 ¼ lb.)1 can cream of mushroom soup⅓ cup sour cream13 x 9 inch baking dishDIRECTIONS:Mix contents of stuffing mix package and water and set aside.Place chicken in 13 x 9 inch baking dish or 2 quart casserole dish. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake at 375 degrees for 35 minutes or until chicken is cooked through.

ChiliPhoto/Food: C. Sieira

19INGREDIENTS::1 ½ lb. ground round½ chili con carne roll (made by Blue Ribbon)5 stalks of celery, diced1 medium onion, diced2 cans (14.5 oz.) chili beans2 cans (14.5 oz.) kidney beans2 cans (14.5 oz.) diced tomatoesChili powderDutch OvenDIRECTIONS:Brown ground meat and celery and onion in fry pan. Drain. Transfer to dutch oven and add all ingredients.Cover and cook for 2 ½ to 3 hours.(Usually available at Kroger/Meijer in refrigerator)

Creamy Chicken MarsalaPhoto/Food: C. Sieira

21INGREDIENTS::8 boneless skinless chicken breasts, butterflied ¼ cup. flour½ tsp. salt¼ tsp. ground black pepper4 Tbsp. olive oil8 oz. sliced mushrooms (2 ½ cups)DIRECTIONS:Between sheets of plastic wrap or waxed paper, flatten each chicken breast to ¼ inch thickness. In shallow dish, mix flour, salt and pepper. Lightly coat chicken with flour mixture, shaking off excess flour.In large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown on both sides. Place cooked chicken on platter. Add the mushrooms to pan. Cook 5 minutes stirring frequently. Add chicken, wines, heavy whipping cream and seasonings to pan. Cover skillet; simmer chicken 10 minutes or until cooked through, turning once.1 cup Marsala cooking wine ½ cup cooking Sherry1 cup heavy whipping cream1 tsp. ground mustard1 tsp. garlic powder4 Tbsp. butter

Easy CheesyLasagnaPhoto/Food: C. Sieira

23Preheat oven to: 350oNOODlES11 cooked lasagna noodles (cook according to pkg. directions). (I add a little oil to prevent noodles from sticking together.)Do not rinse. While the noodles are cooking, prepare the sauceas the noodles should be warm when assembling. SauCEINGREDIENTS::1 lb. ground beef24 oz. Newman’s Own Tomato & Basil Sauce (or any other jarred sauce) (Add more sauce if needed).Dash of garlic powder and oregano 16 oz. shredded mozzarella cheese24 oz. small curd cottage cheese8 oz. shredded parmesan cheeseDIRECTIONS: Brown ground beef. Drain off grease. Add sauce. Add garlic and oregano. Cook for a few minutes covered then uncover for a few minutes without reducing sauce by much. Place 3 noodles in 13 x 8 ½ inch glass baking dish. Mix mozzarella cheese and cottage cheese together. Spoon ⅓ of sauce over noodles. Top with ⅓ of the three cheeses. Place 3 more noodles on top and another layer of sauce and cheeses. Add the last layer of noodles, sauce and cheeses. Bake uncovered at 350 degrees for about ½ hour or until bubbly and cheeses are melted. You can refrigerate and bake later as directed. To warm lasagna after it has been cooked and refrigerated, cover with foil and bake at 350degrees until warmed through.Photo/Food: C. Sieira

Connie’sGoulashPhoto/Food: C. Sieira

25INGREGIENTS:1 lb. ground round 1 small onion, diced 1 large diced green pepper 2 (14 ½ oz.) cans diced tomatoes (or whole tomatoes) 8 oz. tomato sauce 6 oz. tomato paste Salt, pepper, garlic salt (to taste)1 cup macaroni (makes 2 cups) Large skillet with lidDIRECTIONS:Cook macaroni according to directions on the package. Drain & set aside. Brown ground round and onion. Drain. Add all other ingredients to ground round. Cover and cook 10 -15 min. Add cooked macaroni. Cover and cook 10 -15 min.

Ground Beef StroganoffPhoto/Food: C. Sieira

27INGREDIENTS::1 (16 oz.) pkg. egg noodles1 lb. ground beef1 onion chopped1 Tbsp. flour4 oz. can mushroom stems and pieces, drained1 Tbsp. garlic salt1 can cream of chicken soup1 can cream of mushroom soup8 oz. sour creamDIRECTIONS: Cook egg noodles as directed on package. Brown ground beef and onions. Drain. Sprinkle flour over beef mixture. Stir and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles

Oven Fried ChickenPhoto/Food: C. Sieira

29INGREDIENTS:: Preheat oven to: 425OChicken pieces with skin on (Breasts, legs, thighs, wings – any combination)1 Tbsp. butter⅔ cup Bisquick baking mix 1 ½ tsp. paprika1 ¼ tsp. saltDIRECTIONS:Melt butter in 13 x 9 inch glass baking dish (or whatever size needed for chicken). Mix baking mix, paprika, salt and pepper. Coat chicken. Place skin side down in hot dish with melted butter. Bake 35 minutes, turn chicken. Bake about 15 minutes longer or until chicken is done.

Sloppy JoesPhoto/Food: C. Sieira

31INGREDIENTS:1 ⅓ lb. ground beef1 ½ cups catsup1 Tbsp. mustard4 Tbsp. sugar2 Tbsp. cider vinegar½ cup waterHamburger bunsDIRECTIONS:Brown ground beef in 12 inch pan. Drain. Add all ingredients. Cook for 20 minutes on low or until the right amount of liquid is left for Sloppy Joes. Place ½ cup of Sloppy Joe mixture on each hamburger bun. **Makes approximately 6 Sloppy Joes.

Smoked Pork Chops with Maple Baked ApplesPhoto/Food: C. Sieira

33INGREDIENTS: Preheat oven to: 400O4 1” thick smoked pork chops (1 ¾ to 2 lbs. total)1 large Rome apple, cut into slices and cored¼ cup raisins1 Tbsp. butter2 onions, sliced1 tsp. chopped fresh thyme¼ tsp. pepper½ cup chicken broth2 Tbsp. maple syrup1 Tbsp. flourDIRECTIONS:Brown chops in large nonstick skillet over medium high heat 8 to 10 mins. Remove and place in 13 x 9 inch baking dish. Add apple pieces and raisins.Add butter, onion, thyme and pepper to skillet and cook until onions are browned and tender, 15 mins. Transfer to baking dish. Combine chicken broth, syrup and flour. Whisk. Add to baking dish.Bake 30 minutes in 400 degree oven, until sauce is bubbling and thick.

Taco DishPhoto/Food: C. Sieira

35INGREDIENTS:: Preheat oven to: 350o1 lb. ground beefTaco seasoning packet1 can refried beansLettuce, choppedTomato, chopped½ cup onion, chopped2 cups shredded mozzarella cheese2 cups shredded cheddar cheese1 bag taco chips13 x 9 inch oven safe platterDIRECTIONS:Brown ground beef and drain. Add packet of taco seasoning. Cook for 2 minutes. Add refried beans to meat mixture. Warm through.aSSEMBlE:Place ingredients in the following order on a 13 x 9 inch platter.Place taco chips evenly on platter. Spread meat mixture evenly over chips.Cover evenly with layer of lettuce (chopped).Spinkle chopped tomatoes evenly over letture layer. Spread about ½ cup chopped onionsTop with shredded mozzarella cheese (2 cups) and shredded cheddar cheese (2 cups)Place in oven just enough to melt the cheeses.

(Crock Pot)Beef & Barley SoupPhoto/Food: C. Sieira

37INGREDIENTS:: 1 ½ lb. beef stew meat, cut into ½ inch chunks1 tsp. salt1 tsp. black pepper1 cup of celery, diced1 cup of carrot, sliced½ cup of onion, diced8 cups beef broth (4 cans)3 leaves fresh basil3 sprigs fresh oregano¾ cup pearl barleyDIRECTIONS:Add beef to skillet with a little oil. Season with salt and pepper. Brown.Add meat and vegetables to Slow Cooker.**Pour in the beef broth and add fresh herbs. Cook for 4-6 hours on low.Add barley and continue cooking 1 hour or until barley is tender.**(You can make the soup on the stovetop, just add ingredients to a large pot after browning meat. Cook on low for 1-2 hours.)Crock Pot on: low

Cheddar ChowderPhoto/Food: C. Sieira

39INGREDIENTS::2 cups boiling water2 cups diced potatoes½ cup sliced carrots½ cup sliced celery¼ cup chopped onion¼ tsp. pepper½ tsp. salt¼ cup butter¼ cup flour2 cups milk2 cups shredded cheddar cheese2 cups cubed cooked hamDIRECTIONS:Add water to potatoes, carrots, celery, onion, salt and pepper. Cover, simmer 10 minutes. Do not drain. Make white sauce with butter, flour and milk. Add cheese; stir until melted. Add ham and undrained vegetables. Heat; do not boil; 6 to 8 services. (Can substitute ham with bacon or corn.)

Chicken Noodle SoupPhoto/Food: C. Sieira

41INGREDIENTS::2 chicken breasts with bone in & skin**4 cups water1 can (14 ½ oz.) chicken broth1 ½ cups shredded cooked chicken breast 1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted1 cup chopped celery1 cup chopped carrots1 small onion, chopped1 ½ tsp. dried parsley flakes1 chicken bouillon cube¼ tsp. pepper3 cups uncooked egg noodlesDIRECTIONS:**Bake two chicken breasts with skin and bone for about an hour at 350 . Cool, remove skin and shred with fork.OIn large pot, combined the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.Preheat oven to: 3500

Chicken Stew & DumplingsPhoto/Food: C. Sieira

43INGREDIENTS::2 to 3 lb. chicken breasts with bone in1 Tbsp. butter1 cup chopped onion1 can cream of chicken soup14 oz. chicken broth with reduced sodium1 pkg. (10 oz.) frozen mixed vegetables1 cup water Large soup potDIRECTIONS:Boil chicken in 3 to 4 cups of water until cooked. Refrigerate chicken and broth for a few hours or overnight to cool. Remove chicken from broth. Prepare chicken by removing skin and discarding. Remove white meat from bone and cut into small pieces. Skim or strain broth if needed. Return chicken to the broth and add all other ingredients. Cook on low to medium heat for about 15 minutes. Add water as needed if liquid cooks away.DuMPlINGSINGREDIENTS::1 ½ cups flour2 tsp. baking powder¾ tsp. salt3 Tbsp. Crisco shortening¾ cup milkDIRECTIONS:Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly, until mixture looks like meal. Stir in milk.Drop dough by spoonfuls onto slow boiling vegetables. Cook uncovered 10 minutes. Cover, cook about 10 minutes longer or until dumplings are fluffy.

Gazpacho Soup

45INGREDIENTS::½ cup diced pared cucumber⅓ cup finely chopped onion4 ripe tomatoes, peeled* and finely chopped *(Drop tomatoes in boiling water for 15 seconds. Remove and peel, core and seed tomatoes)1 clove garlic½ cup finely chopped green pepper¼ cup olive oil¼ cup cider vinegar2 cups tomato juice1 tsp. salt¼ tsp. black pepperSeveral drops of tabasco sauce or serve separateDIRECTIONS:Place all ingredients in non-metallic bowl. Cover. Chill at least 4 hours.

Potato SoupPhoto/Food: C. Sieira

47INGREDIENTS::6 slices thin bacon, cut into 1-in. pieces 1 whole medium onion, diced3 whole carrots, diced3 stalks celery, diced3 large russet potatoes, peeled and diced8 cups low sodium chicken broth (four 14.5 oz. cans)3 Tbsp. flour1 cup milk½ cup Heavy Cream½ tsp. saltpepper to taste1 cup shredded cheeseDIRECTIONS:Add bacon pieces to a large soup pot over medium heat and cook bacon until crisp. Remove the bacon from the pot and set aside. Pour off most of the grease, but do not clean the pot.Return to hot to medium high heat and add the onions, carrots and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt and pepper. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes or until potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.Remove half of the soup and blend in batches in a blender/food processer until completely smooth. (Be careful because the soup is very hot). Pour it back into the soup pot and stir to combine. Stir in cream. Serve in bowls and garnish with cheese and bacon.

Au Gratin PotatoesPhoto/Food: C. Sieira

49INGREDIENTS:: Preheat oven to: 400O4 large russet potatoes, sliced into ¼ inch slices1 onion, sliced into ringsSalt and pepper6 Tbsp. butter6 Tbsp. flour1 tsp. salt4 cups milk3 cups shredded cheddar cheeseDIRECTIONS:Layer ½ of the potatoes into bottom of buttered 2 qt. casserole dish. Top with onion slices and add the remaining potatoes. Season with salt and pepper.In a large size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once and continue stirring until melted. Pour cheese over the potatoes and cover the dish with aluminum foilBake 1½ hours.

Cheesy Potato CupsPhoto/Food: C. Sieira