Category Archives: Original Hugs

Chicken & Broccoli

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken & Broccoli
Yield: 4 Servings

3 lb Chicken pieces
1 Onion; cut in eighths
1 Carrot; chopped
1/2 c Chopped celery
2 tb Safflower oil
3 tb Sherry vinegar
1 c Water
1 Sprig fresh thyme
1/4 ts Dried thyme
1 1/2 ts Salt
8 sm Onions
3 1/2 c Broccoli florets
2 c Water
1 tb Butter
1 ts Sugar
5 tb Orange juice
1/2 ts White pepper
1/4 c Corn oil

Brown chicken pieces and vegetables in safflower
oil in large saucepan. Add vinegar, water, thyme,
and 1 teaspoon salt. Cover and simmer 30 minutes.
Remove chicken pieces from the pan. Strain broth,
then boil small onions in strained broth for 10
minutes. Remove onions from broth. Boil broccoli
in 2 cups water for 10 minutes. Drain and cool.
Melt butter in small saucepan. Add sugar and
caramelize it to a light brown. Add small onions,
tossing until glazed. Combine orange juice, 1/2
teaspoon salt, pepper and corn oil; toss broccoli
in this dressing. To serve, arrange chicken on
serving platter with broccoli and glazed onions.


Chicken Lasagna

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Lasagna
      Yield: 4 Servings

      8 oz Lasagne noodles; cooked
     10 oz Frozen spinach; thawed and
           .. squeezed dry
    3/4 c  Cottage cheese
      3 tb Grated Parmesan cheese
      4 c  Creamed chicken*

  *See separate recipe (posted yesterday).

  Lightly grease an 8-inch square baking dish.

  Cover bottom with 1/4 of the lasagne noodles,
  cutting to fit if necessary. Layer in the
  following order:

  Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
  the Parmesan cheese, 1/4 of the noodles, creamed
  chicken, remaining noodles and Parmesan cheese.

  Cover and refrigerate up to 3 days or freeze up to
  3 months.

  To serve: Preheat oven to 350°. Loosely cover with
  foil and bake until hot, 30 minutes if
  refrigerated and about 1 1/2 hours if frozen.

  Makes 4 servings.


Creamed Chicken

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Creamed Chicken
      Yield: 4 Servings

      2 tb Fat
      2 tb Flour
    1/4 ts Salt
      1 c  Chicken stock
      1 c  Milk
      2 c  Chicken; cooked
      2    Egg yolks
    1/4 c  Cream
    1/2 ts Lemon juice
      2 ts Parsley

  Melt fat, stir in flour and seasonings and cook
  until bubbly. Slowly add chicken stock and milk;
  cook until thick and smooth, stirring often. Dice
  up chicken and add to sauce. Beat the egg yolks a
  bit and add the cream. Just before serving, add
  this to the chicken mixture and cook 2 minutes.
  Add lemon juice and parsley and serve immediately.
  This is even better served over hot popovers. It
  makes it a bit fancier.


Chicken Cacciatore with rice

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Cacciatore
      Yield: 4 Servings

      1 tb Vegetable oil
      3 lb Skinned chicken legs;
           .. separated into drums &
           .. thighs
      1 lg Onion; halved and thinly
           .. sliced
    1/2 c  Converted long grain rice
      1 qt Crushed tomatoes
      1 c  Water
      1 tb Minced garlic
      1 ts Rosemary; crumbled
      1 ts Salt
    1/4 ts Crushed red pepper
      2 lg Green bell peppers; cut into
           .. 1 1/2" chunks

  Brown chicken in nonstick Dutch oven about 7
  minutes; remove to plate.

  Add onion and rice to pot and cook, stirring
  occasionally, until onions are translucent. Stir
  in tomatoes, water, garlic, rosemary, salt and
  pepper. Return chicken and bring to a boil.
  Sprinkle green pepper over top; reduce heat and
  cover. Simmer 22 minutes, or until chicken and
  rice are tender.


Chicken Ala Providence


MMMMM—– Recipe via Meal-Master ™ v8.05
Title: Chicken Ala Providence
Yield: 4 Servings1 Chicken
2 c Stock
1 tb Butter
2 tb Flour
1/2 c Carrots; cooked
1/2 c Peas; cooked
1 ts Parsley
2 Egg yolks
SeasoningCut chicken into pieces convenient for serving and
boil gently until tender; season while cooking.
Set aside while preparing sauce. Melt butter, add
flour and blend smoothly; slowly add stock in
which the chicken was cooked and stir until
boiling. Cook 5 minutes, add the carrots and peas,
the egg yolks and season to taste. Pour over the
chicken and sprinkle with chopped parsley.


Buttermilk Spice Doughnuts

Title: Buttermilk Spice Doughnuts
Yield: 1 Servings

1 c  Sugar
2    Eggs; well beaten
1/4 c  Soft shortening
4 c  Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1 c  Buttermilk

Gradually add sugar to eggs, beating well after
each addition. Beat in shortening. Sift together
dry ingredients. Add to sugar mixture alternately
with buttermilk, mixing well after each addition.
Chill dough. Turn dough onto floured pastry cloth
or board. Knead 3-4 times to form a ball. Cut in
half. Roll each half about 1/3″ thick and cut with
a sharp cutter. Fry in hot fat.





Chicken Cordon Bleu

Title: Chicken Cordon Bleu
Yield: 4 Servings

4    Boneless chicken breasts
1/4 c  Chopped cooked ham
1/4 c  Grated Swiss cheese
1    Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c  Flour; seasoned with salt
.. and pepper
1 lg Egg;
1 tb Oil
1/2 c  Breadcrumbs
1/4 c  Oil
5 tb Butter

Place chicken skin side down. With a sharp knife
cut a shallow slit down center of each without
cutting through to skin. Then cut shallow pockets
on either side of these slits. Mix ham, cheese,
garlic and wine. Season well. Spoon mixture into
pockets and seal slit with the small finger shaped
filet that is attached to each breast. Refrigerate
for 30 minutes. Coat breasts well with seasoned
flour, brush with beaten egg and oil, then roll in
bread crumbs. Heat oil in frying pan. Add butter
and when butter is foaming, cook chicken until
tender, golden brown and crisp. Drain on paper
towels and serve.


Devilled Egg Salad

This was one of my sister’s stand-bys. Butter rolls or Devilled egg salad were the two recipes she usually brought to any get together. This recipe is both tasty and frugal, costing less than five dollars to make.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Devilled Egg Salad
Yield: 1 Servings

6 Eggs; hard boiled
1/2 ts Dry mustard
2 tb Prepared mustard
1/2 ts Salt
Onion juice; if liked
Pepper & paprika
1 tb Chili sauce
Cream or salad dressing to
.. moisten

Peel eggs and slice longways. Carefully remove
yolks, so as not to tear whites. Put yolks in a
bowl and mash with fork, making a paste. Mix
remaining ingredients with yolks and blend till
quite smooth. Lightly pile yolks back into egg
whites. Chill. Serve on lettuce with mayonnaise or
your favorite dressing. Deviled eggs go very well
with salmon.


The Original Hugs

The original main page from

When I decided to sort my recipe collection and share it. I knew it was going to be a major undertaking. What you see here is the result of weeks of work. I’ve worked (ok, so I’ve played) very hard to make the site easy to navigate and look at. There are a lot of recipes for you to enjoy, but there are some things I want to tell you about them, just in case you were wondering.

When I was doing the directory listings it was somewhere around 4 A.M. I tend to get a little silly that late at night and I certainly wasn’t going to change the code on over 1500 pages (the initial number of recipes I uploaded) at that stage of the game. All I can say is thank God for templates, macros and PFE.

I have a mental block as far as categorizing recipes is concerned. I can never decide if I want to do them by ingredient, course or type so I sort of hodge podge them. Maybe someday I’ll have a sudden flash of brilliance and it will all come together. Until then, I’ve done the best I can.

The whole point is to enjoy them, and if I spend time and energy worrying about where the perfect place for them is I’d never get anything accomplished!

Many of the recipes I have collected, and some of which I use frequently, have come from old cookbooks and are not exactly what you could call precise in their measurements and directions. I have included quite a few of them here for those of us who enjoy them. If they are outside the limits of your comfort level, please don’t try to use them. They’ll only frustrate you and make me feel bad that I made you have a bad cooking experience. I have included a page in the information section on translating the measurements of old recipes.

The recipe collection here reflects my basic cooking philosophy. I cook three meals a day for 6 people. I don’t have the time, energy or ambition to prepare ultra-involved food on a regular basis. I don’t worry about whether a food is authentic to it’s roots, although if it is, that’s great. If not and it tastes good, that’s fine too. Not that I don’t enjoy getting in there and giving the fancy magazine recipes a good going over (and have you any idea how much of that stuff is inedible? Lot of money for nothing sometimes!), but that’s a very rare diversion for me.

I also don’t believe in giving my money to grocery chains or food corporations and you will never, ever, find prepared mixes (i.e. cream of anything or flavored gelatin to name the two major offenders) or convenience foods in my kitchen if I can make them. I find it doesn’t take any more time to throw together something than it does to drive to the store, pick it up, bring it home, read the directions and make it. I’m not even going to get into the way I feel about some of the things that are legally in those things….. it’s enough to make you not want to eat anymore. I don’t know about you, but I want to know what goes into the food I feed my kids. Of course, as in everything, there are exceptions and until I can find a suitable homemade replacement for Hellman’s Mayonnaise, well, they get my money.

I am also a kitchen toy-a-holic. I own more kitchen stuff than any one person deserves to and I don’t even try to control it anymore. Sometimes you’ve just got to give in and admit defeat. In this case, it’s not even a struggle. I do use several of them more than the others and if I had to choose which ones were absolutely essential, they would be my KA (KitchenAid), hands down, followed by my slowcooker, microwave, and coffeemaker. If I didn’t have these things to help me out, I would never have the time to sit here and do these pages, read mail, check out any sites, you know, the important things in life. :)

If you decide to send me mail commenting on the site after you’ve had a chance to look around, please be gentle in any criticism. Labors of love are seldom perfect, no matter what form they take. This is no different.

Well, I’ve rambled and spouted long enough for one web site. Go, explore, have a good time and come back often as I will be adding more recipes quite frequently for a while. What is already here is the very small tip of a very big iceburg. Or maybe I should say a very small section of a never-be-big-enough hard drive!!

Carolyn Shaw  February 1998?