*3 cups fresh mushrooms, your choice
*1 oz. dried mushrooms, your choice
2 cups boiling water
1 medium onion, diced fine
2 cloves of garlic, minced fine
1 quart chicken broth, homemade or bought
2 sticks butter, no substitutes
1/2 cup all purpose flour
2 cups heavy cream
1 tablespoon fresh or dried parsley
1 tablespoon sugar
salt and pepper to taste
water or broth to thin consistency if needed

*NOTE:  You may use any kind of mushrooms you like, including all fresh mushrooms, in which case increase the fresh mushrooms to 4 cups and omit the dried mushrooms and boiling  water, and add an additional 2 cups of broth or water when you add the quart of broth. You should have a total of 8 cups of broth and water and heavy cream, with more broth or water to thin to your liking if needed. The more varieties of mushrooms you use,  the better the soup, but even with all white button mushrooms this soup is delicious!

If using dried mushrooms, add them to the boiling water to reconstitute for 30 minutes. Remove soaked mushrooms and chop or slice, reserving soaking water.

Finely chop one cup of the fresh mushrooms and slice the remaining mushrooms. 

In a large skillet, melt one stick of butter and add onions and mushrooms over medium heat. Add salt and pepper to taste, and stir constantly until lightly browned. Add garlic and remove from heat. Set aside.

In a Dutch oven or soup pot, add remaining stick of butter and melt over medium heat. Add flour and mix well. Mixture will be thick and pasty. Do not brown! Add 1 quart of chicken broth and reserved mushroom soaking liquid, reserving last few drops of liquid in case of debris left from mushrooms. Discard the last few drops.

Remove from heat momentarily and working quickly with a whisk, whisk out any lumps until smooth. Place back over heat and whisk until just beginning to bubble and thicken.

This will scorch and burn quickly! Be very careful to whisk and stir constantly!

Add 2 cups of heavy cream, 1 tablespoon sugar and salt and pepper to taste. Continue cooking and whisking until thickened and barely boiling, adding more broth or water to reach the consistency you like. Add the parsley and serve hot in bread bowls, or with hearty bread on the side.


3-4 chicken breast halves
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes and green chiles
1 lb. loaf Velveeta cheese
1 can whole kernel corn, drained
1 lb. spaghetti
shredded cheese for topping, if desired

Place chicken breasts in a medium sauce pan and add water just to cover the chicken. Cover with a lid and bring to a boil. Reduce heat to low and cook for 1 hour or until chicken is tender. Remove chicken from pan and let cool. Retain broth for another use, or discard.

Skin and debone chicken and cut or tear into bite size pieces. Set aside.

Cook spaghetti as directed on package. While spaghetti cooks, prepare sauce mixture by combining soups, Ro-Tel tomatoes and corn in a medium sauce pan. Dice cheese into 1-inch pieces and add to pan. Heat over low heat until cheese is melted, stirring often as it WILL scorch easily. Remove from heat and set aside.

When spaghetti is done, drain thoroughly, then combine chicken and soup mixture with spaghetti. You may serve as is, or pour into a 13x9 baking dish or pan and sprinkle with shredded cheese and bake in a 350* oven until cheese is melted and bubbly.

I like to serve this with a green salad and hot garlic bread.


8 cups fresh or frozen blueberries**
2 cups white sugar
1/2 cup plain flour

2 sticks room temperature butter (not margarine or spread!)
1 cup brown sugar
1 cup white sugar
1 cup plain flour
2 cups old fashioned oats
1/4 teaspoon salt

Preheat oven to 375*.

Grease or spray 2 (9x13) baking pans with non-stick cooking spray. Set aside.

In a large bowl, toss blueberries, 2 cups white sugar and 1/2 cup flour till berries are well coated. Divide berry mixture evenly between greased pans.

In the same bowl, combine remaining ingredients and rub together with your hands, mixing butter into the dry ingredients to make a crumbly mixture. Sprinkle evenly over berries in both pans, dividing evenly.

Bake at 375* for 35-40 minutes or until berries are bubbly and topping is crisp and medium brown.

I freeze one of the pans to cook later, wrapping tightly in aluminum foil. To bake, thaw completely in the refrigerator, then bake as directed above, removing foil before baking.

Fresh or frozen blackberries, raspberries, strawberries, peaches or plums may be used instead of blueberries. Sliced apples may be used, adding a teaspoon of cinnamon to the apples, flour and sugar.

**4 cans of blueberry pie filling or any fruit pie filling may be used instead of fresh or frozen berries. Omit the 2 cups of white sugar and 3/4 cup of flour in the berries if canned pie filling  is used, and prepare the oatmeal topping and proceed as directed from that point.


3/4 cup cornstarch
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup dried parsley
3 tablespoons salt
2 tablespoons sugar
2 tablespoons dried sweet basil
2 teaspoons thyme
1 tablespoon plus 1 tsp. dried oregano

Combine all ingredients in a medium sized bowl and mix well. Store in an airtight jar or container.

Use 1/3 cup dry mix to 1 quart of tomatoes, or to your taste.

To prepare:

1-2 lbs. ground beef, crumbled, browned and drained
1 tablespoon white vinegar
1/3 cup dry spaghetti sauce mix, more may be added to your taste
2 (15.5 ounce) cans petite diced tomatoes
1 (15.5 ounce) can tomato sauce
additional water if needed to thin sauce to your taste

Brown and crumble ground beef, drain fat. Add vinegar, dry spaghetti sauce mix, tomatoes and sauce. Mix well to thoroughly combine and continue stirring over medium heat until mixture bubbles and thickens. Continue cooking for a few minutes after mixture boils and add a little water if you prefer your sauce to be thinner. Combine with cooked, drained spaghetti or serve separately.

Also makes a great meat sauce for lasagna.

***Note: I also use frozen garden tomatoes or a combination of canned tomatoes and frozen tomatoes, or a quart jar of home canned tomatoes and a small can of tomato paste works great as well. Any combination of tomatoes and sauce or paste will work. I just use what I have on hand.


2 cups all purpose flour
1 cup plain dry bread crumbs
1 cup panko bread crumbs
3 tablespoons sweet paprika
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon onion powder
1/4 cup dry parsley flakes
1/2 teaspoon black pepper
1/4 cup vegetable oil

Combine all ingredients except oil in a large bowl and whisk until thoroughly combined. Drizzle oil
over dry mixture while whisking vigorously. Continue whisking until most clumps are incorporated and mixture is uniform. Store in an airtight container in the refrigerator for up to 3 months.

To use:

Beat one egg and 1/2 cup milk together in a shallow bowl. Dip chicken breasts, pork chops or pork steaks or other meat of your choice into egg/milk mixture, then dredge meat in baking coating mix. Place on foil lined baking sheet and bake at 375* until juices run clear and coating is lightly browned and crisp.


3 cups cooked white or basmati rice
3 tbs sesame oil
4 tablespoons stick butter or margarine
1 cup frozen peas and carrots
1 small onion, chopped
1 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil and butter in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side,
then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well.

Stir fry until thoroughly heated.

Try adding some green onion.



1 lb, ground beef
1/4 cup bread crumbs
1 egg, beaten
1/2 tsp. garlic salt
1/4 tsp. pepper

Mix well and form into 1 inch meatballs. Fry in a large non-stick skillet over medium heat, turning often to brown all sides, about 10 minutes. Remove from skillet and drain on paper towels while you prepare the rest of the dish. Set aside.


1 large onion, quartered
2 carrots, thinly sliced
1 green pepper, cut into chunks

Using same non-stick skillet and drippings from the meatballs, stir fry the veggies until tender crisp, about 8 minutes. Turn off heat under skillet.

1 can pineapple chunks, drained (reserve juice)


1/2 cup brown sugar
1 Tbsp. cornstarch
1/3 cup reserved pineapple juice
1/4 cup apple cider vinegar
2 Tbsp. soy sauce, more to taste
1 chicken bouillon cube or equivalent in powder

Combine brown sugar and cornstarch in small saucepan.

Gradually blend in water, vinegar and soy sauce. Add
bouillon. Bring to boil. Combine vegetables, pineapple chunks and meatballs in the skillet; add sauce and stir to thoroughly coat meat and veggies in the sauce.

Serve over hot freshly cooked rice or rice noodles.

**Note: I doubled the sauce ingredients, and next time I make this I will add more bell peppers.