Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Tuesday, September 23, 2008

Broccoli with Garlic Butter and Cashews

Not only will your kids eat their broccoli, they'll beg for more! Can be made without cashews.


1 1/2 lbs fresh broccoli
1/3 cup butter or margarine
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon pepper
2 cloves minced garlic
1/3 cup salted roasted cashews


-Remove and discard broccoli leaves and rough ends of stalks. Cut broccoli into spears.
-Cook in a small amount of boiling water eight minutes or until crisp-tender. Drain well, keep warm.
-Melt butter in a small skillet over medium heat. Add brown sugar and next four ingredients.
-Bring to a boil, remove from heat. Stir in cashews. Pour sauce over broccoli and serve immediately.

Thursday, September 18, 2008

Durkee's Chicken

This recipe is both easy and a great money-saver. Buy the largest package of breasts you can find so that you'll have a couple of halves left over; use them in the Chicken a la King recipe the next night. Also, a jar of Durkee's is good for two batches of this chicken! My family loves it!


6 chicken breast halves
1/4 cup AP or whole wheat flour
1/2 cup butter, melted, or 1/2 cup oil
1/2 cup Durkee's Famous sauce (1/2 of a bottle)
3 cups cooked rice


Place flour in small, flat container, dredge chicken breast halves in it and place in single layer in shallow baking dish.

Blend butter and Durkee's; pour over chicken.

Bake, covered, at 350 degrees for 45 minutes. Uncover, bake 15 minutes more or until brown. Serve chicken atop bed of rice, pour drippings over all.

Chicken a la King

Here's a perfect use for your leftover chicken dish, and it only takes a few minutes to make. I used leftover Durkee's Chicken to make this one and my family thought it was marvelous.


2 frozen puff pastry shells or 1 package refrigerated croissants
1 1/2 cups coarsely chopped cooked chicken
1 can cream of chicken soup, undiluted
1/4 cup of milk or half and half
1 (2 ounce) jar diced pimiento, drained (I don't use this ingredient)
1 (4-ounce) can or jar mushrooms, drained
1/4 teaspoon pepper


Bake puff pastry shells or croissants according to package directions.

Meanwhile, combine chicken and remaining five ingredients in a heavy saucepan; cook over low heat ten minutes, stirring often. Spoon into puff pasty shells or over croissant halves.