Vicki's Recipes

Yo Mama's Cookin'!

Usually when I update my Welcome Page, I end with one of my favorite recipes.
When I change the page, the recipes go here.
That's probably why this will seem a little haphazard, but never the less, here it is. .
. . A collection of my Favorites


Favorite Meatloaf

Mix together with your hands:

2 1/2 pounds lean ground beef
8 ounces Jimmy Dean Sausage (I prefer Sage)
1 cup of crushed saltine
4 beaten eggs
1 16 ounce can of tomato sauce


Salt and Pepper to taste A liberal sprinkle of Italian herbs I probably use at least 2 tablespoons Shape mixture into 2 loaves. Use 5 x 9 inch baking pans. Bake at 350 for 1 to 1 1/4 hours.

Chicken & Rice Casserole

This is my all-American chicken and rice casserole. It only takes 5 minutes to throw together and it's a great guy favorite.


2 Cups White Rice
4 Cups Water, divided
Whole Fryer Chicken, cut into pieces
2 Cans Cream of Mushroom Soup
Salt and Pepper to taste
1 Envelope Lipton's Onion Soup


Place the white rice and two cups of water in a roasting pan. Lay the fryer chicken pieces on top. Mix two cans of cream of mushroom soup with the remaining water. Pour over the top of the chicken. Add salt and pepper to taste. Sprinkle with one envelope of Lipton's Onion Soup. Bake at 350 degrees for 1 1/2 hours covered, then half hour uncovered.

Stuffed Grape Leaves

Two 8 oz jars of Grape Leaves, rinsed well, stems cut off

In a bowl, combine 2 pounds of hamburger, 4 beaten eggs, 1 1/4 cups rice, one chopped onion, one tablespoon of kosher salt, 1/2 tablespoon of fresh ground pepper, half of a 15 oz can of tomato sauce, mix well.

Roll the leaves using about a tablespoon of meat per leaf.  Start from the bottom of the leaf and roll them like a burrito, folding the sides in.  Lay the grape leaves close together in the bottom of a heavy pot.  Lightly salt an pepper after each layer.  Two 8 oz jars of leaves should yield roughly 2-3 layers of leaves depending on the size of your pot.  After you're done rolling, pour the remainder of the tomato sauce plus one more 15 oz can of tomato sauce over the top.  Gently add two cans of water, place a plate over the top of the leaves to weigh them down making sure that there is enough water to cover most of the plate.  Cover the pot and bring to a simmer slowly, taking care not to burn the bottom leaves.  Let it simmer for an hour.  Be sure to check it periodically to be sure that there is still plenty of liquid coming over the plate.  Remove from the heat, remove the plate.  Beat 6 eggs with a tablespoon of ice water until frothy, add the juice of six lemons and ladle some of the hot liquid from the grape leaves into the egg mixture to heat it and gently pour that mixture over the grape leaves.  Gently ease the mixture down among the leaves.  They are best after they sit a while. 

I eat them cold out of the refrigerator like the were See's Candy!


Soups and Stews

Fisherman's Stew


1 T olive oil
4 onions sliced
6 lg. cloves of garlic minced
1 green bell pepper chopped
1 red bell pepper chopped
1/2 cup chopped parsley
1 1/2 tsp ground coriander
2 lbs. fish such as haddock, cod, or sea bass cut into bite size pieces
1 lg. can peeled and chopped tomatoes with juice
6 medium potatoes halved then sliced
1 bay leaf salt and fresh ground pepper to taste
1 cup dry white wine


In a deep stove top casserole with a lid, warm the oil over medium heat. Saute the onions, garlic, bell pepper, and parsley until the onions are golden. Stir in the tomatoes, potatoes, bay leaf, salt, pepper, coriander and wine. Add just enough water to cover and simmer for about 30 minutes. Add the fish and simmer 15 minutes more. Serves 6 to 8.

Meal in a Meatball Soup
Serves 6

I have never cooked anything of Dinah Shore's that wasn't wonderful.
She was a fabulous cook and a super nice lady. I miss her.


1 1/2 lbs ground meat (turkey, hamburger, or chicken)
3/4 C uncooked rice
4 tsp salt
1 1/2 tsp pepper
1 1/2 tsp paprika
1 1/2 tsp savory
2 1/2 qts water
1 bunch scallions, sliced (white part only)
1 green pepper, chopped
3 carrots, peeled and sliced
1 16 oz can chopped tomatoes
2 sm yellow chilies, seeded and cut into small strips (if unavailable use 3/4 tsp Tabasco)
1/2 bunch parsley, minced
3 eggs
juice of 2 lemons
red pepper flakes
fresh grated Parmesan cheese


Combine water, scallions, and green pepper, carrots, tomatoes, 2 tsp salt, and 1 tsp pepper in large kettle. Cover, bring to a boil, reduce heat and simmer 30 minutes.

While you're simmering, combine turkey, rice, 2 tsp salt, 1/2 tsp pepper, paprika, and savory. Mix lightly but thoroughly. Form into 1 inch meatballs, then roll in flour.

After 30 minutes add meatballs to soup, cover, bring to a boil again. Reduce heat and simmer 20 minutes. Add chilies, cover, and simmer 40 minutes or until rice in meatballs is cooked. Add parsley during last 5 minutes of cooking. Taste and adjust seasonings. Beat eggs with lemon juice. Add a little hot liquid to egg mixture, then slowly stir into soup.

Serve immediately in warm soup bowls with red pepper flakes and Parmesan on the side.

Great with a good chunk of French bread and a salad.

Vicki's Minestrone


1 can garbanzo beans, rinsed
1 can red kidney beans, rinsed
1 T olive oil
1 large leek, chopped or 1 large onion, chopped
2 cloves of garlic, minced
2 medium carrots, chopped
1 large potato, diced
1 cup chopped celery
1 16 oz. can chopped tomatoes
6 cups of water
6 cups of vegetable broth
2 T Italian herbs
2 tsp salt
1 tsp fresh ground black pepper
1/2 cup of small elbow macaroni
2 cups of shredded cabbage
1 zucchini quartered and sliced thin
shredded mozzarella cheese for garnish


In a large soup pot in medium heat, warm the oil. Sauté the leek and garlic until soft; stir in the carrot, celery, and potato and sauté for 5 minutes. Stir in the beans, tomatoes, 6 cups of water, veggie broth, herbs, salt, and ground pepper. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes. Return the soup to a boil, and stir in the pasta. Cook for 10 minutes; then stir in the cabbage and zucchini, and cook until the cabbage is tender (6 minutes). Ladle the soup into heated bowls and garnish with the cheese. Serve hot! Serves 10 to 12

Beef Stew

Beef Stew is a whole meal in meal all in one pot, so it's perfect for a crowd.


2-3 pounds beef chuck in one-inch cubes
2T shortening
2T Worcestershire sauce
3 cloves garlic, chopped
1 large onion, chopped
1-2 bay leaves
2t sugar
1T paprika
1T ground allspice or cloves
6 carrots, parred and quartered
2 to 4 Potatos quartered depending on the size

1 bag of frozen pearl onions, peeled
6 stalks celery
2T flour
salt and pepper to taste


In a Dutch oven, thoroughly brown meat in hot shortening, turning often. Drain fat.
Add two cups of hot water and the next nine ingredients listed above.
Cover; simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves. Add vegetables.
Cover and cook 30-45 minutes, or until vegetables are tender.

In a separate bowl, combine 1/4 cup water and flour until smooth. Stir slowly into stew.
Cook and stir until bubbly, about three minutes

Side Dishes

Turkey Dressing


8-14 potatoes
Equal amount of torn bread, 1/2 wheat and 1/2 white
1 stalk celery
1 large onion chopped
6 eggs, beaten
2-3 sticks butter
1 quart whole milk
salt and pepper to taste


Turkey Dressing Enough for a 22-23 pound turkey. Peel and boil 8-14 potatoes depending on their size. When they are cool enough to handle, dice them and put them in a large mixing bowl. Add at least an equal amount of torn bread. I use half wheat and half white, probably 12-14 slices of each. Add most of a whole stalk of celery, chopped and a large onion, chopped. Add 6 beaten eggs. Add 2-3 sticks of melted butter. Using a quart of whole milk, add enough milk to moisten. Mix it all thoroughly together with your hands. Add salt, pepper, and poultry seasoning to taste. Keep adding milk and mixing until it is really moist, but not sloppy wet. Turn the dressing into greased pans. 2 small loaf pans or one large casserole both work well. Bake at 350 degrees uncovered for one hour, or until golden brown.

Favorite Cranberry Sauce


2 bags fresh cranberries
3 oranges peeled and quartered
1 1/2 cup sugar
1 1/2 ounces light rum
1 1/2 ounces Grand Marinier


Place all of the ingredients in a Cuisinart, hlft at a time. Mince finely. Chill overnight; serve.

Oil Roasted Summer Vegetables


In this method of cooking the vegetables, the oil keeps them from drying out and the salt draws out their natural moisture, concentrating the flavors of the vegetables. They will be sweet and intense.

I use:

an assortment of halved squashes
baby eggplants
green beans
new potatoes


Wash and dry vegetable and arrange them in a shallow baking dish large enough to hold them in a single layer. Drizzle them with olive oil then sprinkle liberally with coarse salt and fresh ground pepper. (This dish will take more salt than you think) Set the baking dish in the center of the oven and bake at 375 degrees. Vegetables will not all cook at the same rate. Squashes will cook first, green beans will take a little longer and the potatoes can take about an hour. Remove the veggies as they become tender and arrange on a serving platter. Serve them at your leisure.

Ahi Poke
Appetizer for 4.


8 ounces lean fresh Ahi (Tuna) cut into 1/4" dice
2T Maui or another sweet onion chopped
1 Stalk green onion, chopped
1T Sesame oil
2T Soy sauce
1 small red chili pepper, chopped
2 tsp toasted sesame seeds, optional
4 tsp chopped pickle ginger, optional
Hawaiian or Sea Salt to taste


Place all ingredients in a bowl and mix thoroughly. Cover and refrigerate at least 30 minutes.

Trout Dip

Beat an 8 oz package of cream cheese at room temperature in the cuisinart. Add two tablespoons of finely chopped shallots, two tablespoons of fresh lemon juice, ¼ teaspoon of kosher salt, ½ teaspoon of fresh ground black pepper. Beat until smooth and blended. Add a quarter pound of smoked trout, skin discarded, fish chopped, beat briefly just to blend.

Serve it in a small bowl and top it with three tablespoons of chopped chives. Serve with crackers or toast.

Can be made several days ahead, love that! I doubled it for the party. Enjoy!


Vicki's Tabouleh


1 cup of Bulgar wheat (I use the #2 medium)
1 bunch of parsley minced juice of 2 lemons
1 to 2 T of good olive oil
3 T minced green onion
3 T minced fresh mint
2 tomatoes cubed salt to taste


Soak the Bulgar in 2 cup of hot water for about an hour. Drain it well. Toss in remaining ingredients, Mix well. Serve immediately or chilled.


Grilled Peaches
with Amaretto Mascarpone

Mix together :

1/2 cup Mascarpone Cheese
2 T packed brown sugar
2 tsp Amaretto
4 ripe peaches, cut in half and pitted


In about a 1/2 cup of brown sugar dip the cut sides of the peaches. On a clean grill sprayed with oil, grill cut side down for 2 minutes, covered. Flip and grill for another 3 to 4 minutes. Remove from the heat, top each peach with a dollop of the Mascarpone mixture in the hole where the pit was. Sprinkle with crushed cookies (I like to use Amaretto Biscotti) and garnish with raspberries.

Cherry Winks
Makes 5 dozen


2 ¼ c flour
2 tsp. baking powder
½ tsp. salt
¾ c butter softened
1 c sugar
2 eggs
2 tbs. milk
1 tsp. vanilla
1 c chopped nuts
1 c finely cut, pitted dates
1/3 c finely chopped maraschino cherries
3 c corn flakes crushed

Maraschino Cherry halves for the tops


In a medium bowl, stir the flour, baking powder, and salt together. Set aside. With a large mixer, beat the butter and sugar until light and fluffy. Add the eggs; beat well. Stir in the milk and vanilla. Add the flour mixture; mix well. Stir in the nuts, dates, and chopped cherries. Shape the dough into tablespoon-sized balls and roll them in the crushed corn flakes. Place the balls on a greased baking sheet and press a cherry half into the center of each ball with your thumb. Bake at 350 degrees F for 10 to 14 minutes until light brown.

Coeur a la Creme with Raspberries

12 oz cream cheese, at room temperature

1 1/4 cups powdered sugar

2 1/2 cups cold heavy cream

2 tsp vanilla extract

1/4 tsp grated lemon zest

seeds scraped from one vanilla bean

raspberry sauce (recipe follows)

1 pint fresh raspberries

Put cream cheese and powdered sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on high speed for two minutes.  Scrape down the beater and bowl with a spatula, change the beater to for the whisk attachment.  With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds.  Beat on high speed until it is very thick like whipped cream.  Line a 7 inch sive with cheese cloth so the ends drape over the sides place it on a plate or over a bowl.  Pour the cream cheese mixture into the cheese cloth and fold the ends over the top and refrigerate and let it drain over night.

To serve, discard the liquid, unmold the cream onto a plate and drizzle raspberry sauce around the base.  Garnish with extra raspberries.

Raspberry Sauce

Half pint of fresh raspberries

1/2 cup sugar

1 cup (12 oz) seedless raspberry jam

1 tbs framboise liqueur

Place the raspberries, sugar, and quarter cup water in a small sauce pan.  Bring to a boil, lower the heat and simmer for 4 minutes.  Pour the cooked raspberries, the jam, and framboise into a food processor.  Process until smooth.  Chill.

*Both the Creme and the sauce can be made a few days ahead.

Chocolate Chewies


1/2 cup unsalted butter
4 oz. unsweetened chocolate
2 cups sugar + 1/2 cup sugar for rolling
3 eggs
1 1/2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt


Cream butter, melt the chocolate in a double boiler. Blend chocolate into the butter with two cups of sugar. Beat in the eggs one at a time. Add the vanilla. Add dry ingredients. Chill dough for two hours, enough dough for about fifty cookies. Roll into balls, roll in sugar. Place on ungreased cookie sheet. 350 degrees for 9 or 10 minutes.




Boil together:
4 ½ cups white sugar
1 large can evaporated milk

Stir constantly to avoid scorching about 12 minutes
In a large mixing bowl put:
½ pound of butter
2 ½ cups chocolate chips
1 pint marshmallow cream

Pour the hot syrup over the above mixture and beat vigorously until cool
2 tsp. vanilla
2 cups chopped nuts, your choice

Let stand 12 to 14 hours in greased pans before cutting and serving.


Happy Cooking!
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