London Broil

If you're grilling out for Labor Day or any day, try this London Broil recipe that my sister, Cathy, shared with me. Just marinate overnight in the following mixture. Then grill it until is is pink in the center (medium rare), slice it thin (always slice opposite from the grain), then eat it. It's delicious! You can serve it with Our Favorite Potato Casserole (see other) or just a plain baked potato.

London Broil

1/4 cup soy sauce
3 Tablespoons of honey

2 Tablespoons of vinegar

1 teaspoon garlic powder

1 teaspoon ground ginger

3/4 cup of vegetable oil

1 green onion chopped

Mix all ingredients and marinate overnight in refrigerator.

Good Ol' Hamburgers

Do you need a recipe for a good ol' hamburger? I think I have one for you. Cook it on the grill or on your stove top (I always keep this option open since it usually rains on Labor Day). It's easy and simple and the hamburger has a great taste.

Good Ol' Hamburgers

1 1/3 pound of ground beef

1 egg

1/2 teaspoon garlic powder

1 Tablespoon Worcestershire sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

Mix all ingredients together and form into patties.

To make nice round patties I use a round container top that's a little larger than the size hamburger I want to make. I put a piece of plastic wrap in the container top and put the hamburger on it. (See below.) Then I press the hamburger to the edge of the top, pop out and put it on the grill or in a pan. It's so easy and all the hamburgers are the same size and amount.

Try using the sandwich thins instead of hamburger buns. My 96 year old mother-in-law said she loved "those thin hamburger buns". She said,"They were delicious!" Now we can't argue with a 96 year old, right?

Corn on the Cob

Corn on the Cob is a must for your Labor Day barbecues. My daughter-in-law, Brandi, taught me how to make perfect corn on the cob every time.

All you do is bring a pot of water to a boil. (I use to put salt in my water, but DO NOT put salt in the water.) When the water comes to a boil, add your corn to the pot. Bring the water back to a boil and boil for only one (1) minute and then remove corn immediately. That's it!

Now just serve it and butter it. Mmm, crunchy and delicious! I can taste it now.

Baked Beans and Hamburger Casserole

Where did August go? Actually, where did summer go? It is almost Labor Day, so I thought I'd share some great recipes for your cook-outs or your "cook-ins" (because it always rains in SC on Labor Day)! Instead of serving plain ol' baked beans at your barbecue, try this "Baked Beans and Hamburger Casserole".

Baked Beans and Hamburger Casserole

1 medium onion, chopped

1 pound ground beef

1 teaspoon salt

1 cup ketchup

1/2 cup sugar

2 Tablespoons vinegar

2 cans pork and beans (15 oz)

1 can kidney beans (16 oz), drained

Preheat oven to 375. Brown together the ground beef and onion. Drain off the grease. Add the salt, ketchup, sugar and vinegar and mix well. Add the pork and beans and the kidney beans and gently mix together. Put into a baking dish and bake uncovered at 375 for 30 minutes. Turn off oven and leave in another 30 minutes.

**This recipe can be used as a side or main dish. It is also good as a topping for hot dogs!

Baked Ham

My family loves when I make a ham for dinner. They just think it is the best ham they have ever eaten. I always use a Hormel Cure 81 Ham. (Watch for when they go on sale at the grocery store.) I don't follow all of the directions on the ham exactly as written. Here's what I do:

Put aluminum foil large enough to cover the ham in a baking pan. Add 1/2 cup water and put ham, largest cut surface face down, on the foil in the pan. Cover the ham securely with the foil and begin baking at 325 for about 30 minutes. It says to bake 20 minutes per pound, but I turn the oven down to 300 and bake about 30 - 40 minutes per pound. About 15 minutes before the ham is done, I mix 1/2 cup of light brown sugar and 1 - 2 tablespoons of orange juice and pour over the ham. I wrap the ham back up in foil and continue to cook. When done I spoon the juice over the ham and baste it really well and cook for about 5 more minutes. (You can keep the ham open and let it brown a little if you like.)

Then I take the ham out of the oven, pour off the juice, wrap it back in the foil and let it sit until ready to slice and serve.

Man, I thought this would be an easy recipe to share, but it was hard trying to tell you what I do. I hope this is not too confusing. Try it and give me your comments.

Teriyaki Chicken Wings

Everybody loves "wangs"--that's southern for "wings". Here is a recipe my sister-in-law shared with me many years ago. It quickly became a family favorite. It think it will become one for your favorites, too.

Teriyaki Chicken Wings

2 - 4 pound package of chicken wings

1 cup dark brown sugar

1/2 cup white sugar

1 cup soy sauce

Place a single layer of wings in a 9 x 13 pan.

In a small pot put the dark brown and the white sugars and the soy sauce and mix together. Heat on the stove until sugar dissolves. (It does not need to come to a boil.) Then pour this mixture over the wings. Bake at 325 uncovered for 1 1/2 hours.

Fresh Canned Green Beans

I call this recipe "Fresh Canned Green Beans" (actually in the south we call them "string beans") because the canned green beans taste like fresh--you just need to know the secret. The secret is water and a large slice of onion.

All you need to do is drain the canned beans and rinse well. Put beans in a pot and add water to cover the beans. Add salt and pepper to taste and the slice of onion.

Let it come to a boil, cover and turn down heat to low. Let beans cook for about 30 minutes. You can also let the beans simmer until ready to serve.

Fresh Yellow Squash

If you read the sidebar about "What Is Nana's Recipe Box?", you know the story of the squash I made that my grandson loved. Well, here is how to make it. It's so simple and so good.

Fresh Yellow Squash

4 - 6 medium yellow squash

1 large onion, grated

Salt

Pepper

1 Tablespoon butter

Clean and wash yellow squash, slice and put in a pot. Cover with water and add salt (about 1 Tablespoon or more). Bring to a boil. Cover and cook about 30 minutes on medium-low until tender.

When tender, drain water from squash (I pour it into a colander) and return squash to pot. Add grated onion (I grate it right into the pot), and salt and pepper to taste. Cover and let squash continue to cook on low for about 10 - 15 minutes. Add butter (I use Smart Balance because my family is always thinking healthy) and let it simmer for a few more minutes. You can actually let it simmer until ready to serve.

**You can use frozen yellow squash, too, but I love to make fresh squash.

Barbecue Chicken

Where does the time go? It has been several days since I have posted a recipe. I have been so busy and therefore, Nana has not been cooking. But I'm back in the kitchen and hope to give you some quick, easy recipes that you will love. Here is an easy barbecue chicken recipe that is delicious, but you need to use Johnny Harris Original Bar-B-cue Sauce. It makes the best barbecue chicken. You've just got to try this one.

Barbecue Chicken

1 - 2 whole chickens (cup up)
Salt

Pepper

Garlic Powder

1 jar of Johnny Harris Original Bar-B-cue Sauce

Put the pieces of chicken ( I usually do 1 whole chicken and several chicken legs because my grandkids love the legs) in a 9 x 13 pan or glass dish. Put salt, pepper, and garlic powder on the chicken. Spread Johnny Harris Original Bar-B-cue Sauce over top of chicken. Cover with foil and bake at 325 for 1 1/2 to 2 hours.

**I always serve this chicken with rice because the sauce that is in the pan makes delicious gravy.

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo is a quick, easy recipe to make--and it's delicious. We had it last night and my daughter looked at me and said, "Mom, they're gonna love this!" I hope you do.

Chicken Broccoli Alfredo

6oz. uncooked fettuccine

1 cup frozen broccoli flowerets

1 - 2 Tablespoons butter

3 - 4 boneless, skinless chicken breasts (cubed)

(I always season my chicken with salt, pepper and garlic powder)

1 can cream of mushroom soup

1/2 cup milk

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Prepare fettuccine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain.

In a skillet, melt butter over medium heat. Add chicken and cook until browned, stirring often. Add soup, milk, Parmesan cheese and fettuccine mixture and cook about 5 minutes (stirring often) until mixture is nice and hot. Salt and pepper to taste. Serves 4 - 6.

Pineapple Grape Chicken Salad

Here is another delicious chicken salad I know you will love. It has grapes and pineapple and pecans. Mmmm, yummy!

Pineapple Grape Chicken Salad

2 cups diced, boneless, skinless chicken, cooked

(I use 3 - 4 chicken breasts and boil them in salt water. I always add a piece of onion and a piece of celery to my water. This gives the chicken a good taste.)

1/2 cup drained pineapple tidbits

1/2 cup chopped seedless grapes

(I use red or green--whichever is the best price and the sweetest)

1/2 cup chopped pecans

1/2 cup chopped celery

Mayonnaise to consistency of your choice

(Again, I usually start out with 1-2 tablespoons and then add more until consistency I like)

Salt and pepper to taste

Mix pineapple, grapes, pecans, celery, and chicken. Gradually add mayonnaise until you reach consistency desired. Add salt and pepper, stirring gently.

**For best results, refrigerate overnight, or at least 2 hours. Serve on a bed of lettuce, toast squares, or crackers. Serves about 4.

Cranberry Chicken Salad

Man, has it been hot here in South Carolina! When the weather is like this, you just don't feel like cooking and getting the kitchen and the rest of the house all hot from baking. This is the time to get out my salad recipes. Here is an easy chicken salad recipe that uses canned chicken. Yes, canned chicken--how easy is that! I like to use the Valley Fresh brand of chicken. Oh, one other thing--you need to make this the day before and let it chill overnight. The longer it stays in the refrigerator, the better it gets.

Cranberry Chicken Salad

1 (10 - 12 oz.) can white meat chicken, drained and mashed

1/4 cup chopped celery

1/4 cup chopped onion (I like to use red onion when I have it)

1/4 cup dried cranberries (I put in more because I like them)

1/4 cup chopped pecans

Mayonnaise to consistency of choice

(I start with 1-2 Tablespoons and then add more to consistency I like.)

Mix all of the above ingredients together and chill overnight. Serves 4-6 people.

**I always double this recipe because it is sooooo good. I love to eat it on a bagel. Yummy!

Nana's Butter (Lima) Beans

Butter beans, lima beans--whatever you call them (I guess butter beans is a southern thing)--I always get raves on how good they are. Since they are part of "the meal" mentioned in my last post, I knew I needed to share my secret of delicious lima beans every time. Sugar! Yes, sugar. Here is how to make them:

Nana's Butter (Lima) Beans

1 package frozen baby lima beans or petite lima beans (do not use the large lima beans)

1 piece bacon (uncooked)

salt and pepper to taste

1-2 tablespoons sugar

Put frozen baby lima beans in a pan and cover with water. I take out any beans that look bruised or browned. Sometimes the skin of a few of the beans will float to the top--I take those out, too. Salt and pepper to taste. Add a piece of uncooked bacon and the sugar. Bring to a boil. Cover and cook on low heat for about 45 minutes or more until beans are tender. Add more salt or sugar if needed. Remove bacon and serve.

Sometimes if I have leftover butter beans, I add a can of corn nibblets and make succotash.

Our Favorite Potato Casserole

Since I already posted my grilled chicken recipe (see chicken), I now need to give you my favorite potato casserole recipe. My kids always call it "the meal"--grilled chicken and potato casserole. My butter beans (lima beans) are also included in that meal along with my Cucumber Cooler recipe (see salads). When I made the potato casserole today, I put it on the table and before I could even get a picture, it was half gone. That's how delicious it is. Enjoy!Our Favorite Potato Casserole

6-8 medium potatoes, baked ( I bake them at 350 for 1 to 1 1/2 hours)

Cool and grate.

1 /2 cup grated onion (I just grate one large onion)

1 - 2 cups grated cheese

1 teaspoon salt

Add these ingredients to the grated potatoes

1/4 cup melted butter

1 can cream of chicken soup

8oz. sour cream

Melt butter in a small bowl. Add soup and sour cream and mix well. Pour into potato mixture and mix well.

Put in a 9 x 13 pan. Bake at 350 for 45 minutes.

1 1/2 cups corn flakes, crushed

1/4 cup melted butter

Take out of oven and sprinkle topping of crushed corn flakes on top. Drizzle 1/4 cup melted butter on top. Put back in oven and bake for 15 more minutes.

**You can actually buy packaged potatoes already grated, but I always use fresh potatoes. It takes a little more time, but it is worth every bite. :-)

Jello Cake

I found this recipe in a magazine about 15 years ago. It is so light and so, so moist. It has become one of our favorites.This is a great dessert to serve any time of the year.

Jello Cake

1 package (18.5 oz.) white cake mix (I use Duncan Hines--it's the best!)

1 small package (3 oz.) jello (I like cherry or strawberry. Lime is good, too.)

1 cup boiling water

1/2 cup cold water

1 small Cool Whip (I use the Light Cool Whip)

Prepare cake mix as directed on package, baking in a well-greased and floured 13x9 inch pan. Cool cake in the pan for 20 - 30 minutes--then prick with a fork at 1/2 inch intervals. (Sometimes when I prick the cake, the cake sticks to the fork or leaves a little hole at the top. Don't worry, it will still turn out great. It's covered with cool whip anyway, so you can't see any mistakes.)

Now, dissolve the jello in the boiling water and mix until dissolved. Add the cold water, mix and carefully pour over top of the warm cake. Chill 3 to 4 hours in the fridge. Spread the cool whip on top, cut and serve.

**The longer it stays in the refrigerator the better it is. So, I usually make it the night before I plan to serve it.

Tricia's Perfect Pesto Sauce

My daughter-in-law, Tricia, is a great cook. She is very health conscious and usually makes everything from scratch. Here is her perfect pesto sauce recipe that she made while I was visiting in Utah. It is definitely a winner!

Tricia's Perfect Pesto Sauce

1/4 cup pine nuts

1/2 cup olive oil

2 cups fresh basil leaves

2 cloves garlic

1/2 teaspoon salt

3/4 cup grated Parmesan cheese

In a small skillet over medium-low heat, toast the pine nuts in 1 tablespoon of olive oil, stirring constantly just until the pine nuts begin to turn golden. This toasting really brings out their flavor. (Be careful! Don't let them burn.)

Put the pine nuts into the bowl of a food processor or blender and add the rest of the olive oil, basil leaves, garlic and salt. Process until almost smooth, scraping down the sides of the bowl a couple of times so that the sauce blends evenly. Add Parmesan cheese and process just to mix.

Serve over your favorite pasta.

**This makes about 2 cups and freezes really well.

Brandon's No Bake Cookies

I couldn't leave Utah without making my son Brandon's favorite cookies. I like to make these because you make them right on top of the stove. That's why they are called "no bake", duh! So try it--you'll like it! (Warning: This does contain peanut butter.)

Brandon's No Bake Cookies

2 cups white sugar

1/2 cup cocoa

1 stick butter (melted)

Pinch of salt

1/2 cup milk

Bring the above ingredients to a boil over medium heat, stirring constantly. When it comes to a boil, boil it for 1 minute--continue stirring. Remove from stove and stir in the following:

1 teaspoon vanilla

1/2 cup peanut butter

3 cups quick cooking oatmeal

Drop by tablespoons onto wax paper (I never have wax paper so I just use any kind of plastic wrap.) Let it cool and eat!

Nana's Deviled Eggs

When it comes to food, I always have lots of requests from my grandkids. Would you believe deviled eggs is one of their favorites? My grandkids here in Utah raise their own chickens, so they were anxious for me to fix my deviled eggs with their chicken eggs. I really don't do much to the eggs--my husband thinks they are plain--but the kids love them and I do too! If you like hard boiled eggs you will love them, too. Here's what you do:

First, boil the amount of eggs you want to make. I always boil the eggs in salted water for 10 minutes. Then I rinse them in cold water and peel them. (Hint: The older the eggs, the better they peel. Don't you just hate to peel hard boiled eggs and all the white comes off? Also, there is a thin layer of skin right under the shell and if you make sure you are peeling that away from the egg it helps, too.)

After the eggs are peeled, cut in half (lengthwise) and take out the yellow and put in a small bowl. Put the whites on a plate.

Mash the yellows with a fork and add mayonnaise to make them somewhat creamy. Be careful though, not too much mayo. For a dozen eggs, I'd start with about 1 heaping tablespoon of mayo and add by teaspoonfuls until the texture is right. Add salt to taste.

Finally, put about a teaspoon of yellow into the white and sprinkle lightly with paprika.

Easy Hamburger Macaroni

Wow! I don't know where the time goes--especially here in Utah. It has been rush, rush, rush, just to get everything done that I want to do. The other night we didn't get back home until 7:00 pm and everyone was starving. So, Nana to the rescue! I made my quick, easy hamburger macaroni and everyone loved it. Of course, we were so hungry we could have eaten a horse, but this recipe really is good and something to make in a hurry. We were sitting around the table eating by 7:30 pm. Now I call that a quick meal!

Easy Hamburger Macaroni

1 16oz. box of macaroni noodles

1 pound hamburger

Salt, pepper, garlic powder (to taste)

1 small onion chopped

1 can cream of chicken soup

1 can cream of mushroom soup

Boil macaroni noodles according to box directions. (I always boil my noodles in salted water.) While this is cooking, brown the hamburger. Add salt, pepper and garlic powder to taste, then add the onions and cook for several minutes until the onions are soft and look clear. (By this time your noodles are ready, so drain and rinse, then set aside.) Drain off the liquid from the hamburger and add the cream of chicken and cream of mushroom soups to the hamburger. Mix well. Add the cooked macaroni noodles. Mix together well, and Presto! Dinner is served! :-)

**If you have a small family and feel this will make too much, just half everything, and instead of the two soups, use one can of chickeny mushroom soup. Yes, Campbell's has a soup that is both cream of chicken and cream of mushroom already mixed together.

Easy Caesar Salad

I'm having a great time in Utah. Although I love doing a lot of the cooking while I'm here, my daughter-in-law, Tricia, cooks for me, too. One of my favorites is her Caesar Salad. I could eat the whole bowl! It's quick, easy and delicious! And if you have any left over grilled chicken, just add it to the salad for a complete meal.

Easy Caesar Salad

1/3 cup olive oil

Juice of 1/2 lemon (about 1 Tablespoon)

6 - 8 anchovy fillets

1 clove garlic

1 head romaine lettuce (leaves separated, rinsed and drained)

1/2 cup Parmesan cheese

1 cup croutons

In a blender or food processor put the oil, lemon juice, anchovies, and garlic. Blend until smooth.

Tear the lettuce into bite-sized pieces and put in a salad bowl. Sprinkle with cheese and add croutons. Pour dressing over lettuce mixture and toss.

**If the dressing is too thin, you can add a teaspoon or more of mayonnaise to thicken it.

Nana's Famous Chicken on the Grill

I'm in Utah right now visiting my son and his family. Of course, when Nana comes to visit, Nana loves to cook for the family. One of our very favorites is my famous grilled chicken. You just marinate the chicken and put it on the grill. It is our all-time favorite recipe. We always make it when our family gets together. You will love it!

Nana's Famous Chicken on the Grill

1/2 cup soy sauce

1/2 cup white vinegar

1 Tablespoon garlic powder

Mix together until garlic powder is dissolved. Pour over chicken and marinate for at least 2 hours. (I usually do it overnight.)

Put on grill and cook about 10 minutes or more on each side until done.

**This is a great marinade for steaks, too.