Hot Dishes For Cold Days 

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Delicious Bread Pudding

From Joyce Brown of Doswell


bullet2 cups dry bread crumbs
bullet4 cups hot milk
bullet1/2 cup sugar
bullet3 eggs, beaten
bullet4 T melted margarine

Directions: Add bread crumbs to hot milk, cool. Combine sugar, eggs, margarine, salt, vanilla, raisins, nutmeg and cinnamon with bread mixture. Pour into buttered baking dish. Place dish in pan of hot water. Bake at 350 degrees for 1 hour, or until knife inserted comes out clean.

Leftover Turkey Soup

From Cynthia Ellis of Fredericksburg


bullet1 turkey carcass with nits of meat and dressing
bullet3-4 quarts water
bullet1 cup chopped celery
bullet1 cup chopped carrots
bullet1 cup frozen peas
bullet1 cup frozen green beans
bullet1 cup frozen corn (optional)
bulletLeftoever gravy, giblets or chestnuts included
bulletLeftover vegetables
bulletSalt to taste
bullet*If turkey was not stuffed, consider adding a chopped onion or onion salt for added flavor.

Directions: Break up carcass and place in large pot with any leftover bones. Cover with water and simmer for 2 hours. Cool. Skim off fat and remove skin and bones. Return pieces of meat to pot. Add remaining ingredients, partially cover and simmer for 1 hour or longer. Salt to taste, and then serve.

Chili 'N' Beans

From Joann Frazier Hensley of McGaheysville


bullet1 lb. extra-lean ground beef
bullet2 cans (16-oz.) red kidney beans, not drained
bullet1 can Hunt's Manwich sauce
bullet1 t chili powder
bullet1/4 Texas Pete tabasco sauce

Directions: Preheat Dutch over for 3 minutes over medium heat. Brown ground beef (about 10 minutes). Add beans, sauce and chili powder. Stir to combine. Simmer 30 minutes. Add tabasco sauce and heat until hot, about 4 minutes. Serve with crackers. Makes 8 to 10 servings.

Curry Green Pea Casserole

From Charlotte Campbell of Manquin


bullet1 can cream of mushroom soup
bullet1/2 cup sour cream
bullet1/4 t curry powder
bullet1/2 t soy sauce
bullet1 T Worcestershire sauce
bullet2 (14.5-oz.) cans green peas
bullet1 medium onion, chopped
bullet1/4 sliced almonds
bullet1/4 cup chopped pimento
bullet3/4 cup stuffing mix
bullet1/2 cup shredded cheese

Directions: Combine soup, sour cream, curry, soy sauce and Worcestershire sauce in a medium bowl and stir well. Stir in rest of ingredients except cheese. Bake at 350 degrees for 20 minutes. Sprinkle with cheese and back 5 minutes more. 

Veal Stew

From Nancy Finch of Richmond


bullet3 lbs. veal riblets, trimmed and meat cubed
bullet1 large onion, sliced
bullet2 garlic cloves, finely chopped
bullet1/3 cup olive oil, divided
bulletSalt and pepper
bullet1 1/2 cups water
bullet1 can (28-oz.) whole tomatoes
bullet1/2 cup red wine
bullet1 jar (15-oz.) onions
bullet1 clove garlic, minced
bulletCooked rice

Directions: Trim riblets of fat. Trim away any bone and reserve. Heat 3 tablespoons oil in heavy Dutch oven. Add bone, onion, garlic and brown  in hot oil. After meat is well browned, remove bones, add remaining oil and brown veal cubes. Add water, tomatoes, and wine. Cover and simmer for about an hour and a half or longer, or until meat is tender. Before serving, add canned onions and, if desired, the additional garlic. Simmer about 15 minutes. Serve over cooked rice. Serves 4 to 5.