Mimi's Kitchen

Happy Thursday! The new $2 Dinners column came out yesterday...sorry I am late posting it!

I don't know about you, but I am always on the lookout for new chicken recipes, so this week in $2 Dinners, I explore ways you can create delicious, economical meals using chicken. If you have any thrifty chicken recipes you want to share, please post a comment so I can get in touch with you (or if you're on Twitter, send me a DM). If I test and use your recipe, I'll be sure to give you credit (and a big "thank-you") in my column.

Click on the paper to read this week's column.

Today's post is not about cooking or food, it's about being grateful for our freedom and thanking the people responsible for defending it. In honor of Veteran's Day, I thought it was important to remember all the men and women who are currently serving in the Armed Forces, as well as those who have served in the past. We owe each and every one of them a debt of gratitude for our freedom and unfortunately we sometimes forget that.

My husband is one of those people, having served in the United States Navy, for 4 years on active duty, and 9 years in the active reserves. We are fortunate that he did not serve in wartime, however like everyone else who serves during peaceful times, his service was no less important than those who serve during war. Armed Services personnel who serve during peacetime can still be stationed far from home, making sacrifices, enduring fatigue, hostility and hardships, the same as their counterparts who serve during war. Theirs is a thankless job...no splashy headlines and no recognition for the part they each play as defenders of the United States and protectors of the peace. Their service ensures the continued peace and freedom that so many have fought and died for, and we need to remember them.

I think Ronald Reagan put it best when he said, "Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same."

So, on this Veteran's Day, I want to say thank you to each and every member of the Armed Services, no matter when or where you served. I appreciate what you have done for me and my family. And to my husband Daryl....thank you honey....I am so proud of you!

Happy Wednesday! The new $2 Dinners column is out, and this week I focus on budget-friendly soups and stews. I need to mention that the Chicken and Cheesy Ravioli Soup had a name change and three other ingredients that somehow did not make it to press (there was a mix-up). In addition to the other ingredients, I added 3-4 small sage leaves, chopped, and 1 small sprig fresh rosemary, chopped (or 1/4 tsp. dried crushed rosemary), and a splash of white wine (optional). These were added when the chicken, parsley and garlic powder went into the soup. The final name of this dish is supposed to be Tuscan Chicken "Noodle" Soup.

I would also like to note that this recipe was inspired by one that was developed by my foodie friend and fellow food-writer, Anne Coleman for Disney's family.com. To see more of Anne's fabulous recipes, please visit her website http://www.cookingwithanne.com/, or on her blog for Disney at http://family.go.com/blog/shortordermom/

(Click on the newpaper and scroll down.....I am on the second half of the page)

Fall is here and that means it's pumpkin time! At our house that means pumpkin pie, pumpkin-raisin muffins, and pumpkin-apple soup, among other things. My family, especially my husband and son-in-law, are pumpkin freaks, so, needless to say, we go through a lot of pumpkin around here. As you can probably guess, I usually have several cans of puree in the cupboard at all times.

• The first step is to pick a small pumpkin. "Sugar pumpkins" or pumpkins marked for pie work best. The giant pumpkins are not good for pie because they have stringy, bland insides and their flesh is not nearly as firm. You want to choose one that is 2 to 3 pounds with less-pronounced grooves and skin with a dull appearance.
• Once you get your pumpkin home, wash and dry it thoroughly. Next, cut it in half vertically through the stem end, and remove the seeds and stringy pulp. Note: roasted pumpkin seeds are delicious, so don't throw them away!
• Lay the pumpkin, cut side down, on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 45 minutes, or until the pumpkin yields to slight pressure. Remove from the oven and cool for at least 20 minutes.
• Once your pumpkin is cooled, scoop the flesh from inside the shell with a spoon, and puree in a blender or food processor until smooth.
• Store puree in airtight containers in the refrigerator or freezer. Use within 3 or 4 days if refrigerated, or within 6 months if frozen.
• Use your puree as you would the canned variety. Note: My 2 lb. pumpkin made about 2 cups of puree.

Here is one of our favorite pumpkin recipes, Pumpkin-Raisin Muffins, from Country Cupboard restaurant in Lewisburg, PA. They bring you a basket of these warm from the oven when you dine there, and I have to say that the first time I tasted one, I though I had died and gone to heaven! I can't think of a better use for homemade pumpkin puree than these fragrant, spicy muffins!

It’s the time of year when the days are getting shorter and the evenings turning cooler, and I start craving “comfort food” again. I just love comfort foods because they include some of America’s best dishes such as chowders, stews and casseroles. Whether it’s grandma’s beef stew or mom’s chicken and dumplings, there is something special about these recipes that satisfies more than just my hunger.

At our house we LOVE comfort food and look forward to the arrival of the cooler weather that gives us an excuse to eat some of our favorites. The following recipes are for two of my family’s best-loved comfort foods. The first recipe, Mimi’s Famous Meatloaf, is moist and delicious and great for sandwiches the next day. Serve it with the sauce included in the recipe or covered in brown gravy. Either way, I promise your family will love this meatloaf! The second recipe, Mom’s Easy Macaroni and Cheese is the ultimate in comfort food. Tender elbow macaroni is baked in a gooey, tangy cheese sauce and topped with a golden-brown layer of even more cheese. It doesn’t get any better than that! It’s so easy to make that I often prepare two at a time and freeze one (baked or unbaked) for our next comfort food craving!

Both these recipes are super-easy, use ingredients you probably have on-hand right now, and are perfect for making ahead and freezing (baked or unbaked). The next time a comfort food craving hits you, try out these delicious recipes and satisfy more than just their hunger. Your family will be glad you did!

Mimi’s Famous Meat Loaf
Meatloaf:
1 1/2 lb. lean ground beef or ground chuck
1 egg
1 5 oz. can evaporated milk
1 envelope Lipton Onion Soup Mix
3/4 cup bread crumbs
1/2 cup quick cooking oats
Sauce:
2 Tbsp. Worcestershire sauce
3 Tbsp. white vinegar
6 Tbsp. onion -- chopped
1/2 cup water
1 cup ketchup
2 Tbsp. brown sugar

Preheat oven to 350.
Place meat in a large bowl.
In a small bowl, use a wire whisk or a fork to lightly beat egg and milk.
Add dry soup mix and continue to whisk until combined. Pour egg mixture on top of meat.
Pour bread crumbs and oats on top of meat.
Using a fork, gently mix meat, egg mixture and dry ingredients together until well-mixed. Do not squish or squeeze the meat as overworking it compacts the meat and results in a dry meatloaf.
Place meat mixture into a loaf pan, using your hands to flatten and shape the meat into a smooth loaf.
Bake at 350 for approx. one hour.
While meatloaf is baking, prepare sauce.
Combine sauce ingredients in a small bowl and mix well. Pour 1/2 of sauce over meat last 30 minutes of baking; warm remaining sauce and serve on the side.

Note: If you plan to freeze the meatloaf (baked or unbaked), don’t make the sauce until the day you plan to serve it. Thaw frozen unbaked meatloaf in refrigerator for 24 hours, then bake and follow directions for sauce as usual. Thaw baked meatloaf overnight in refrigerator. Prepare sauce and pour over thawed meatloaf before re-heating in oven or microwave.

Mom’s Easy Macaroni and Cheese
2 tsp. butter or margarine
1/4 cup onion -- chopped
1 10 3/4 oz. can Cheddar Cheese Soup
1/4 cup milk
1/4 tsp. Texas Pete hot sauce (optional)
1 cup shredded cheddar cheese (your choice mild or sharp)
1 cup shredded Colby-jack cheese
3 cups cooked elbow macaroni, prepared according to package directions (1 1/2 cups dry macaroni = 3 cups cooked)
Preheat oven to 350 degrees.
Melt butter over medium heat in a large saucepan.
Add onion and cook, stirring often until tender, 2-5 minutes.
Whisk in soup, milk, hot sauce (if using), and 1/2 cup each of shredded cheeses, stirring until cheese is melted.
Add macaroni, stirring well to coat with cheese mixture. Pour into a lightly greased 9-inch square baking dish.
Top with remaining 1/2 cup each of the shredded cheeses and bake at 350 for 45 minutes or until cheese is lightly browned on top.

Note: Thaw frozen baked or unbaked macaroni and cheese overnight in refrigerator. If freezing unbaked macaroni and cheese, put cheeses for topping (1/2 cup each cheddar and co-jack) in a zippered freezer bag and tape to the wrapped macaroni and cheese. Frozen baked macaroni and cheese should be thawed as directed above and then reheated in the microwave or covered with foil in a 350 degree oven for 30-45 minutes.