Norma and Russ Bixler were the founders of Cornerstone TeleVision, where At Home with Arlene Williams was created. At the time this episode was recorded in 1992, Russ Bixler was also the president of CTVN. Here, Norma shares some of her favorite dinner recipes, including a turkey noodle casserole, deep dish apple pudding, and more!
Note: The green bean recipe mentioned this episode is no longer available.
Deep Dish Apple Pudding
This is has all the flavors of apple pie, but it's way easier to make!
Ingredients
- 5 apples (peeled, cored, and sliced)
- 1/2 cup white sugar (plus more, if the apples are tart)
- 2 tsp cinnamon (you can use more if you like it)
- 1/2 cup melted butter (1 stick)
- 1/2 cup brown sugar
- 1 1/4 cups flour
Instructions
- Preheat oven to 350 degrees and butter a 9×9" baking dish. Combined apple slices, sugar, and cinnamon. Taste and apple slice and adjust the cinnamon and sugar to taste. Pour apple mixture into greased baking dish.
- Stir together melted butter, brown sugar, and flour into a stiff dough. Break up into lumps and spread over the top of the apples. Bake in a pre-heated 350 degree oven for 40 minutes or until the apples are soft and cooked through. Remove and allow to cool for 15 minutes before serving. Enjoy!
Norma’s Turkey Casserole
This casserole is a great way to use leftover turkey.
Ingredients
- 3 Tbsp butter
- 1/2 medium onion, diced
- 2 stalks celery, chopped
- 1 small can condensed cream of mushroom soup (11 oz)
- 1/2 cup sliced mushrooms
- 1 Tbsp soy sauce
- 1 pinch salt and pepper (to taste)
- 1/2 cup chicken broth (or 1 bullion cube and 1/2 cup water)
- 2 1/2 cups sliced, cooked turkey (or chicken)
- 1 cup crunchy Chinese chow mein noodles
- 1/2 cup salted cashews
Instructions
- Melt butter in a large pot. Add onions and celery, and cook until onions are clear but not browned. Stir in cream of mushroom soup, mushrooms, soy sauce, salt & pepper, and chicken broth.
- Slice or tear cooked turkey into bite-sized pieces, and stir into mixture. Pour into a greased casserole dish and top with crunchy noodles and cashews. Bake in a 350 degree oven for 15-20 minutes, or until thoroughly warmed and bubbling near the edges. (If top begins to brown too quickly, cover with a sheet of foil). Remove from oven and let cool 5 minutes. Makes lots. Enjoy!
Transcript
- Well, hello, so glad to see you today. I’ve just been leafing through cook books. It seems to be one of my favorite pastimes. Just looking for some new, delicious recipes to share with you, and to share with my family and today I have a very special guest, and I have to say to the whole crew, everybody up in the control room, everybody, let’s shape up, because the boss’ wife is here. Now, for those of you that don’t know, maybe out in the Chicago area or the Kansas City area, we’re glad that you’re part of our program too, but the boss’ wife is Norma Bixler, wife of Russ Bixler, who is our founder and president. And I want to tell you, she has some of the best tasting goodies that she’s making for us today. So, get your papers and pencils ready, and we’re gonna come right back, in just a couple of minutes, right after the special hint, to start the festivities with Norma Bixler. Stay with us. We’ll be right back.
- [Arlene] Here’s today’s at home hint. Submerging a lemon in hot water for fifteen minutes before squeezing will yield almost twice the amount of juice. If you’ve got a helpful hint, that you’d like to share with us we want to hear from you. Send your hint to At Home Hints CTV, Wall, PA 15148-1499. As I promised, here’s Norma Bixler. Norma I am so glad that you’re here in the kitchen with me today.
- Well, we’ve been planning this for a long time.
- I know and every time that we thought it was gonna work out, something happened. You and Russ were going out of town or traveling somewhere. So, we’re glad that you’re here today, and I know that the folks out there are really gonna enjoy your recipe.
- Well, I’m only here because you tasted a recipe at my house, remember?
- How many people were at that dinner that night?
- Either twenty-six or twenty-eight, I’m not sure.
- In your house, and you did it all yourself. You had no help. As I can recall.
- Well, I think you contributed a dish.
- But that, but not what you’re making today, because today Norma’s making her famous, I called her famous, turkey casserole. And you make it with leftover turkey, right? And then, what’s the dessert that you’re making? What’s this called?
- It’s called deep dish apple pudding.
- Deep dish apple pudding, and we thought we would get started with that first, because that takes a little longer for the apples to cook up. Okay, take it away. I’m here to assist you my dear. My kitchen is your kitchen.
- Well, first I’d like to tell you that I grew up in Virginia, and in Virginia there are lots and lots of apples, and we had lots of apples at our home, because my grandfather had apple orchards, so we had apples, all kinds of ways. We had apple sauce. We had fried apples. We had apple pies, but Norma likes this recipe, because it’s so simple, and so quick. I had four children. We had four children in our family, and they ate up dessert so fast. And this was quick and easy, and I usually had apples in my house.
- Sure, there’s so many ways you can prepare apples and things you can do with them.
- So, this was one of my favorites, and one of our son Paul’s favorites. And Harold, and John, they all like this. So, that encouraged mother to do it.
- Sure.
- Well, first I have apples here that I’ve sliced up, just like you would slice ’em if you were making a pie.
- How many apples is that, Norma?
- Well, this is about ten apples.
- About ten, okay.
- It depends, you know, on the size of apples.
- Right.
- If they’re small, it’d be twelve, and today, I’m doubling my recipe, because I thought if the aroma gets through the studio, there might be more than four people that would like —
- Yeah, I have a feeling, it’s usually what happens here, you know.
- Well, I know. I’ve smelled a lot of good things up in my office when you’ve been cooking here at home, so this is, this is a half cup of sugar, if it were, just one recipe, but I have, and then this is one of those recipes that you just put cinnamon in, and I can’t tell you how much, but what I do, and I’m just —
- Mixing it around.
- At home here —
- That’s right.
- And what I do, is I just put, measure the sugar, and I put —
- Measure the apples, kind of.
- Yeah, measure the apples, and then I, what I do is I stir it —
- Stir it around.
- Really really well, and then I taste an apple to see if I think it has enough cinnamon.
- Yeah, because you know apples do have a different degree of sweetness in different kinds of apples, and I think those are Granny Smith’s, aren’t they?
- They are. And I like to use tart apples.
- See I do too.
- Because I like tart apples. But sometimes, Arlene, they’re not in season.
- That’s right.
- And so, you know, you could cut down on the sugar. You can just do whatever suits you. It’s not gonna affect the recipe any way. It’s all gonna be good whatever you do.
- Right.
- Now, I’m gonna taste this.
- What do you think?
- I think I’ll add a little more.
- A little more cinnamon, huh? See, I like the flavor of cinnamon too.
- And you know what? If it’s cold, and a member of your family comes in. If your husband comes in from work, or if your kids come home from school, and they smell this, they feel, really at home.
- Yeah. They get a treat in store, don’t they.
- That’s right. I really think that, that cinnamon is one of the best things we have to put in our food.
- You know I like too when you coat them like that, the juice from the apple makes the sugar clings to it, and they get evenly coated. And there’s no sugar should be laying in the bottom of the, of the bowl either, okay.
- Now, I think that’s gonna be okay.
- It’s gonna be good.
- Now, that’s for, one part.
- Okay.
- Next part is, if you were making, let me see, if you were making pie, you know, you’d have to, you know what all you have to do to make a pie, so this, you’re just gonna make crumbs.
- What you have in there?
- And I have put some butter in here. And, you know, some people like to use margarine, if they want to use margarine, that’s fine, but I like butter.
- How much butter is there?
- It’s one stick of butter —
- For six apples?
- Yeah.
- Right, okay. It’s almost melted.
- It’s almost melted.
- Yeah. Norma, do you remember your mom making this a lot?
- She didn’t make it.
- Oh, this isn’t one of hers?
- No, when Russel and I got married the minister who had our wedding, he and his wife gave me a cookbook, and I’ll tell you it didn’t cost a lot of money, but for somebody that didn’t know how to cook, because it’s a real, it’s a real —
- Do you want your flour here?
- I think what I better do is, I better butter this first.
- Would you like me to do that?
- Yeah you can do that.
- And then you can make your topping, okay.
- It was a lot of homey recipes, you know what I mean? It was just like super homey.
- Sure.
- And.
- Now I don’t do this as neat as you do. But I’m trying. The lights makes the butter melt.
- Well, that’s what I was gonna tell you, but I didn’t know if we had to tell everything.
- Put this up around the edge too?
- Yeah, it’s no big problem, I mean just —
- Okay. So you don’t have to butter or grease like you would for a cake, do you?
- No, it’s, you know this, this recipe is just a recipe that always turns out, can’t do anything wrong. It just, everything works out great.
- Tell ya they must be working outside today. There’s such noise, you know.
- Well, you know in the Spring there’s, they’re getting construction.
- Yeah, that’s right. Okay, so you’ve added the butter to the flour.
- Yes. These are gonna be crumbs. And this butter and this brown sugar.
- Okay.
- And…
- Flour, huh?
- It gets a little, you know…
- I’ll say it does.
- But that’s the way it’s supposed to be.
- Now, I’ve had times when I’ve made crumb topping, but I always cut the butter into the flour or the brown sugar. I never melted it like that.
- Well, she this is an old fashioned recipe.
- Sure it is.
- This probably, recipe is probably close to a hundred years old. And this was a foreign lady, I think that did this. I have her name. Her name is in the cookbook, and I’ve always wanted to meet her, but I don’t, I think she’s gone to be with the lord, a long time ago. Okay, so we’re gonna just put the apples in here.
- Okay. Can I help? Oh, this makes a nice, big casserole, doesn’t it. Get ’em all, right?
- Right.
- Okay. Just here. Just smooth them out. There’s nothing smells better, like you said, than apples baking. I can remember many times when my dad would get on a roll with, he wanted apple pie, and my mom would make apple pie, every couple days, we had to have an apple pie.
- Well, see, I didn’t like making apple pies.
- That’s a lot of work, isn’t it?
- It is, and this, well, you can see, I don’t know how many minutes, you know television and everything’s time by minutes, but, you know the biggest thing you have to do in this is peel the apples.
- That’s what takes the time, sure.
- So, you just, just drop it all around.
- It’s good. Smells wonderful.
- You think it does?
- Are you kidding? You wouldn’t have to bake it, it would taste good. I bet your boys made quick job of this, when you bake this at home, didn’t they?
- They did, and it didn’t seem to me like it took as much time to make pies, but my mother said, if you’re used to making pies, you can make ’em fast, but I don’t know. I always thought this was simpler.
- Oh yeah.
- And I got a lot of compliments over the years, you know, I used to take this sometimes to church dinners. We had a lot of covered dish dinners at the church where Russel’s pastor.
- Okay.
- So, I guess…
- That’s it. Should we put it in the oven?
- Yep.
- And while I’m doing that, maybe, you’ll go ahead and get started with the turkey casserole. Now how long do you let this bake, Norma?
- Till the apples get done.
- Until the apples, you check that with a fork?
- Yeah, I usually do that.
- Okay. All right, so that’s in there. Now, let me get started with her famous turkey casserole.
- Well, Arlene, you know, when you came to my house and you tasted it, it was turkey, but you can use it for chicken, you know, some people like chicken better than they like turkey.
- Sure.
- You could use it really for either one.
- Okay. And you’re just, you’re melting some butter, yeah we can get rid of this too. Have to do a little clean up.
- I don’t know if I have this stove at the right, I’m not used to this stove. I have electric stove
- See, I think you’re doing it right. I think we got it, yeah, it’s gonna melt down. Now, what will we put into that. How much butter is that? About a half a stick?
- Yes…
- Give or take. You cook like I do, you don’t measure anything.
- Well, you know my dad always said, a good cook does not have to measure everything. She knows what she’s doing. I sort of listen to him, I guess. But you know, you need enough butter to cover the bottom of your pan.
- Okay.
- And this is onions that I’ve sliced, and it’s, if I, I’ve doubled this recipe too, but for a single recipe it would serve four people. You just use a medium size onion, and I cut it all up.
- Chopped it pretty fine there too, haven’t you?
- Yes.
- That’s good. You know you have two of the best things that smell the best to me. The apples cooking and fried onions. I don’t know, what else could you want? I mean, that’s, you know. I’ve said this before, but someone said, you know, if you just, we have a bunch of people coming for dinner to wet their appetite all you have to do is fry some onions and some butter and everybody will be drooling. I think they’re probably right.
- I think so too, and then this is, this is celery.
- How much is that?
- You take two stalks of celery, and cut it up.
- Okay.
- And, and I’m gonna, you can’t see through this pot but I’m gonna cook it until the, the onions are clear.
- Transparent, right. Not brown though right?
- Not brown.
- Okay. That doesn’t take too long, does it? Getting there. I know that Russ likes this, doesn’t he?
- Well, this recipe is a recipe that I have used for a lot of different groups of people. One time I had, Russel needed to have a lunch meeting for some ministers. I had ten ministers, and I thought, well I’ll fix this, and I thought I fixed a lot, and I did fix a lot, I mean…
- Sure.
- It took me a while to get everything all cut up and organized, and I want to tell you there wasn’t a a bit left on the plate, and you know how you feel when somebody comes to your house, you think, I don’t think I really fixed enough, but he told me later, he said, everybody had plenty. It’s just that they liked it, and they kept eating and eating and eating.
- Well, it’s something, and that night that I was there for that, when you had all those people, everybody just kept coming back for more, and you had, she is quite the hostess, let me tell you. When you go to Norma’s house, she has the linens and you may be in different rooms and that, because you can’t accommodate 28 people all in the same room, but every thing is set to the max, and she works diligently, and you’re quite a hostess, and I thought to myself, how in the world, how many days did it take you to get all of this prepared? Because that does take a lot of time.
- Well, you know —
- Just chopping vegetable, and just, you know, chopping the meat, and —
- Well, one of the things about this recipe is, for those of you that like to entertain, and I do like to entertain, what you do is, you can use this for ladies with a salad. You can use this for a meal like Arlene spoke about. And you can also use it, if you want to have a Chinese meal.
- Sure.
- Cause you can make it…
- With rice, oh yeah.
- ‘Cause, you’ll see what we’re gonna have. All right now the next thing we have to add is, is the soup. Which is cream of mushroom soup.
- Okay.
- And it takes one can. You don’t put water in it, and you don’t want golden. You only want cream of mushroom soup.
- Okay.
- And you stir that in. Since I’m doubling, I have two.
- You could make this ahead too and just keep it, would it hold like a day in the refrigerator?
- Oh, I think so.
- And probably longer than that even.
- I just take long, it just take long, I don’t know, I’ve never frozen it ahead, but you could make it ahead, but —
- I think you could. Would seem like that.
- But I, you know, I don’t think you really need to. You know why because the biggest part is getting all these things cut up.
- Right.
- Stirring —
- That you can do ahead.
- Yes, you can do that ahead.
- Okay.
- And, you put soy sauce in here.
- Okay. That was sauce, you measured that precisely.
- It was measured.
- Oh, was it okay?
- Yes, it takes one tablespoon.
- Okay.
- And I don’t put a lot of salt in this because soy sauce —
- Has salt —
- Has salt, and you don’t want it too salty.
- Okay.
- And we’re gonna end up with nuts on the top, and they also have salt.
- Smells good.
- Now, this is…
- Chicken.
- It’s chicken broth.
- Okay.
- And if you’ve cooked a turkey, and you have some broth, you can save some, but if you don’t, and you, and if you don’t have any chicken broth you can use a bouillon cube. Use one bouillon cube to one half cup of water.
- Okay. But you could use the canned chicken broth, couldn’t you?
- Yes, you could, whatever you want to do, and even if you’re using turkey, you can still use chicken broth which is what I’m doing today because I cook this turkey a couple, about a week ago, and I used it all up in gravy so.
- Okay.
- Just trying to be as helpful as I can.
- Let me, let’s turn this pot up. Lift the pot up so everybody can get a look. Can we get a close up of that? See how nice, and boy that’s such a rich looking gravy. Looks wonderful. And you just added mushrooms to it. And what else are we gonna add now?
- And here’s, here comes the turkey.
- And how much turkey so you…
- Well, my recipe says add two cups.
- Okay.
- But I, I put on the recipe if you or this recipe, you’ll find out that I usually add more than that.
- A little bit more, yeah I did too when I made it that time. Do you know, I have to tell you this because, I had some wonderful neighbors that lives next door to me in my key sport and, the neighbor she passed away and her family, you know, they had the funeral, and I went to help with the funeral, and so, I made this, and I took it.
- You mean they had a dinner at the church?
- No they had it at the home.
- I see.
- And I made this, and that family absolutely went wild for this, this meal. They just, I mean that’s all they talked about. In fact, when we first started with At Home, one night, one of the members, I think I had mentioned why don’t we, if there’s something you’d like to see, let us know. They called here, and said, how ’bout that turkey casserole. So, this is for the Baker family. I’m finally getting you here to make it for us, and I’m glad that they can see how it’s done, because they loved it. Just loved it. It is very tasty.
- One time, Bob Slauser, you know he used to be, he’s on the board at CBN. He came to our house for dinner, and I thought, oh what can I have? And I had some turkey that I could use, and so I fixed this, and he said, Oh, my goodness, I really like it, so I know that ladies are looking for something that men like, but ladies like it too.
- Sure.
- It’s kind of a hardy casserole.
- I can even see in patty shelve, some kind…
- Sure, sure.
- All right, now what do we do.
- Well, now we’re going to just, what you want to do is you want to have this, I should tell you, Arlene and I have been talking, and while we’ve been talking, this turkey is getting — hot.
- Getting hot.
- And now it’s starting to boil, and that’s when you want to put it in your casserole.
- Okay. About how many do you think this would serve? Here.
- Well…
- Hard to judge.
- It’s hard to judge. The recipe that I’ve given you, in case anybody or is for four people.
- Okay.
- But, you know it depends if they like it…
- Right. If you have big eaters, you know. Look out.
- Yes, well, they’ll be able to see when we get it in the bowl, and I trust this bowl —
- Can I hold this? Can I hold this and you scoop it out? Wanna do it that way? Oh, okay. Here we go. Make sure we get it all. I always tell the ladies, get it all out of there.
- That’s why I’m so thankful for spatulas. If it weren’t for spatulas, we’d waste a lot of food.
- We sure would. I have one here too. You can almost eat it just like that you know. Cause it smells so good.
- Well, you really could, but it looks prettier when we get finished. And after all, you know I was taught in school that when you cook something it needs to look pretty, you know as well as.
- Yes, because I think presentation is a big part of the meal.
- Okay, now the next thing we’re gonna do is we’re gonna, we’re gonna put some noodles.
- Okay.
- Now this is, this is, if you wanted to make a Chinese meal, if you want to fix sweet and sour pork, and a few Chinese things you could add this. I have one New Years Eve, I had this. When I had a Chinese meal.
- Wonderful.
- Usually, if you make just one recipe you can get a smaller can of noodles than this. But you know.
- Makes it good, doesn’t it.
- This is, this is…
- Now you don’t cover that when you bake it do you?
- No.
- Don’t cover it.
- Now here’s what…
- Cashews. My goodness.
- It takes a half a cup for one recipe. I have a cup measured out here. My hands are clean.
- And that’s it, isn’t it?
- That’s it.
- Let’s put it in the oven.
- Okay.
- Take a look and see how, oh, that’s getting browned already isn’t it?
- Yes, it is. Do you smell that as apple.
- It smells wonderful.
- Well, now I guess the next thing we have to do is just wait.
- Well, and how long would that bake?
- Well, it should be in the oven just about 15 or 20 minutes.
- Okay.
- You see it’s already hot. And really everything is cooked. The noodles are cooked. The nuts are cooked.
- Right.
- And everything in there is cooked. And you just want to let it get nice and brown, and the noodles a little crispy.
- Does that cook up over that?
- It might bubble just a little bit.
- Okay.
- But see what is underneath is a little runny, so you need the crispness of the noodles.
- Now what else would you serve with that? You’re having the turkey casserole. You said if, depending on who you were having to dinner, but would you serve a vegetable or a salad?
- Yes, I would probably serve green beans.
- Okay.
- Because, I like green beans, and most people, if they’re on a diet, or most people like green beans.
- Sure.
- You know I was taught in home economics when I was in high school, there’s certain vegetables, when you have company, you don’t serve ’em because, some people don’t like this one or like that one, but most people like green beans. And it’s a favorite in our family.
- Now, we’re going to show them at the end of the program, but we didn’t think we’d have time to prepare them. Norma, tell me how you make the green beans, and this will be included with the recipes when you write to us, but just tell us how you do those green beans?
- Well, in a summertime it’s nice if you can get fresh green beans, or in the winter time too. But most of the time, ladies, I’m in a hurry, and so I always have on my shelf, I have green, canned green beans, just the cut green beans. And, so what I do is, according to how many people I have, I get a pot, like this, and I put on the stove and I pour the green beans and the water and everything.
- The juice that’s in the can?
- Juice that’s in the can. I just throw the whole thing in there.
- Okay.
- And in Virginia, my mother used to fix it a special way. And I can’t do that because we don’t have the ingredients here, so what I do is I always save, like if I have bacon and eggs for breakfast, I save that —
- Bacon grease.
- Yes, because I use that for different things. And it’s probably not the best thing for you health wise, but —
- Occasionally.
- It doesn’t take a lot of it, so anyway, what I do is I put the green beans on, and I just go to my little jar and I just take some of that. Yes, there’s a lot of flavor in bacon, and if you don’t have it, if you don’t keep it, then all you have to do is just fry some bacon.
- Bacon. And would you put the bacon in with the beans too?
- Put in there and you cook the beans dry. And its best not to cook ’em in high temperature. Just let ’em simmer, and they smell great in the house too.
- I can imagine. Well, listen if you want the recipes that you’ve seen today, here’s how you can get them, and this is a brand new way, so please pay special attention. Here we go, get your pencil and paper ready. We’ll be right back.
- [Announcer] To receive the recipes presented on today’s program, plus many more great recipe ideas, send your best donation and a stamped self-addressed business-sized envelope to At Home CTV Wall, Pennsylvania 15148-1499. You’ll receive Arlene’s heartwarming newsletter, Enjoy, featuring an entire month of At Home recipes, including today’s mouth-watering dishes. Be sure to include the Enjoy issue number with your request.
- Now as you noticed there’s a brand new way for you to write for the recipes. You must ask for the number of this program, and that number is 101. We’re trying a new system, because some times you don’t quite let us know exactly what you want, and we’re trying to second guess you, and we really want you to have the right recipes, so please, when you’re asking for today’s recipes, Norma’s recipes, you must ask for 101. Well, not only is this special because Norma’s here with us today, but the president has arrived because it’s time to eat. Russ, thanks for coming.
- Well, thank you Arlene for inviting me to your home.
- Well, you’re more than welcome. Your wife was a whirl in the kitchen today, and she prepared everything. I’d like us to take a look at this. This is the finished product. Here is the wonderful turkey casserole with the fresh, yummy cashews on top. And her delicious, what is it, Norma?
- Deep dish apple pudding.
- Deep dish apple pudding. Look at that crust on top. I wondered how that was gonna work out, and there’s the green beans that she told you how to prepare. You have to write for these recipes. I know that you’re gonna enjoy.
- I like Norma’s green beans.
- Do you?
- I really do. It’s such a disappointment to go in a restaurant sometimes and eat their green beans after having Norma’s.
- Norma’s sure. Well, Norma would you please do us the honors and serve?
- Well, one thing I want to say before I do that, and that is our table’s a little small. If we had a little more room, we’d have a nice, fresh salad, so you can create that yourself.
- Okay. Now Russ this is one of your favorites too, I understand?
- It is, that’s right. The turkey casserole. I’ve been waiting for this dinner.
- Are you hungry?
- Yes, I am as a matter of fact.
- Well, we’ll let you eat first because it’s important to keep the men happy, right Norma?
- Should I give him some green beans?
- Oh, sure. Sorry. This is, it’s very easy, and you can prepare it ahead of time. And it doesn’t take long to bake in the oven.
- No, and incidentally they both dishes bake at the same temperature which is 350 degrees.
- Okay, you want to get some? Russ, I’d like you to lead us in prayer.
- All right why don’t we pray now.
- Okay.
- Father in Jesus name, we thank you for the invitation to Arlene’s home. We thank you for this food. Thank you that you bless all things so wonderfully for us. You provide for our physical needs, in Jesus name. Amen.
- [Announcer] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosberg, PA. Cookware provided by Wholey’s, your favorite gourmet deserves the best for less at Wholey Balcony Cookware. Groceries provided by Foodland, where the answer is always yes. Cornerstone television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
Did Norma say approx how many people her Turkey Casserole feeds? I want to feed 6 and I don’t know if I should make the recipe times 1 1/2 or if I should just make it as is. Thanks. I LOVE being able to access Arlene and her recipes. I sure do miss her and her wisdom! Hopefully, I’ll be meeting her soon! God Bless!
I don’t think she said how many it serves. It might feed 6 people, if you had lots of good sides. But it never hurts to increase the recipe, especially if you like leftovers! Thanks for watching!
Years ago Arlene had a recipe for wedding soup. I lost the recipe and cannot find it. would it be possible to get that recipe. thank you
Hmmmm, I don’t think we’ve uploaded an episode with wedding soup yet. Sorry! Perhaps someday we’ll find it. We’ve still got hundreds of recipes and shows to sort through!