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Memories in the Kitchen with
The Fast and Easy Way!
by Alice Osborne
We’ve read many times that what’s really important in life doesn’t happen in the board rooms of America, it happens in the kitchens of America. Wouldn’t you agree? We’ve been thinking a lot lately about the great meals we’d come home to as kids, in the early evenings after school.
There was NOTHING to match the aromas drifting from the family kitchen. So we thought it would be fun to resurrect a few of our favorite recipes our Mom’s often used. But understanding how busy life is now, we’ve simplified them for your convenience. And when you have a minute, send us a recipe you remember from your childhood—and let’s share.
Crockpot Beef & Noodles
 1 lb beef for stew
1 can condensed cream of mushroom soup
1 can French onion soup
Mix all ingredients in crockpot. Cook on LOW all day. Serve over noodles.
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Slow Cooker Savory Pot Roast
Prep time 10 min, Cook 8 hrs
 Serves 6
1 can condensed cream of mushroom soup
1 packet dry onion soup mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2” pieces (about 3 cups)
3 to 3½ lb boneless beef bottom round roast or chick pot roast
Stir the soup, onion soup mix, potatoes and carrots into a 4½ qt slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 8 – 9 hrs or until beef is fork-tender. OR cook on HIGH 4 – 5 hrs.
Serving suggestion: Serve with buttermilk biscuits and steamed broccoli. Dessert could be Turtle or Blonder Brownies.
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Salsified Tomato Soup
 (We all loved this Campbell’s Soup recipe Mom found on the can label)
2 cans condensed tomato soup
2 soup cans milk
1 jar thick and chunky salsa
Mix all ingredients. Heat through and serve. The type of salsa and heat level are your choice. If salsa is watery, drain into empty soup can before filling with milk.
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Rustic Spinach Pie
Prep time 15 min, Bake 45 min
 ½ pkg Pepperidge Farm Puff Pastry Sheets (1 sheet)
2 Tbsp butter
1 C chopped carrot
1 pkg (10 oz) frozen chopped spinach, thawed
1 pkg dry onion soup mix
¼ tsp black pepper
4 eggs, beaten
1 C whipped cottage cheese
½ C crumbled feta cheese
THAW pastry sheet at room temperature, 30 min. Preheat oven to 375. Lightly grease 8” or 9” spring form pan.
Heat butter in large skillet over medium heat. Cook carrots 3 min, stirring often. Add spinach, soup mix and pepper. Cook 2 min. or until spinach is tender, stirring often. Remove from heat. Add eggs, cottage cheese and feta cheese. Cover. Refrigerate 20 min.
Unfold pastry on lightly floured surface. Roll into 12”x12” square. Place pastry in pan. Top with spinach mixture. Fold pastry edges over filling. Bake for 45 min. or until pastry is golden and filling is set. Cool 20 min. on wire rack before serving. Serves 4 (or 16 appetizer servings). Tip: For easier slicing, chill pie in refrigerator for 1 hour.
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